Tag: cooking

Mushroom Fennel Quinoa Stuffing

This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.

A wonderful addition to your Thanksgiving table, or perfect to serve any night of the week. Serve this along side a roasted chicken, turkey breast, or make it a meal by adding sauteed turkey sausage.

And just a side note, my uncle who doesn’t like quinoa was really impressed with the flavors in this dish. I think I may have converted him *smile*.

Mushroom Fennel Quinoa Stuffing
gordon-ramsay-recipe.com
Servings: 7 • Size: 3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 136 • Fat: 4 g • Carb: 21 g • Fiber: 3 g • Protein: 5 g • Sugar: 1.5 g
Sodium: 113 mg

Ingredients:

1 cup uncooked quinoa, rinsed well
1 1/2 cups low sodium chicken broth (vegetarians use veggie broth)
1 tbsp olive oil
1 small onion, diced
3/4 cup fennel, diced
1/2 cup celery, diced
1/2 cup carrots, diced
8 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste

Directions:

Cook rinsed quinoa in broth according to package directions.

While the quinoa is cooking, in a large heavy sauté pan add olive oil to the pan, then the onion, sauté one minute. Add the fennel, celery, and carrots, salt and pepper to taste; cook about 12-15 minutes over medium heat, until vegetables are soft.

Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the cooked quinoa to the pan and mix well.

Makes 5 1/4 cups.

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Apricot-Soy Pork Chops and Giveaway Winner

by Pam on November 4, 2012

I found this Cooking Light recipe on MyRecipes^[1] and it sounded so good I decided to make it for dinner. It was pretty easy to make and tasted wonderful. I loved the tender pork with the sweet and salty apricot-soy sauce. My whole family liked it and they all said they would want to eat it again which is a good thing because I want to make it again!

Heat a large skillet coated in cooking spray over medium heat. Season both sides of the pork chops with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the skillet and cook for 5-6 minutes on each side or until done. Remove from the pan; keep warm.

Add the olive oil to the same skillet over medium heat. Add the diced onion and cook, stirring often, for 4 minutes or until softened. Add the apricot preserves, soy sauce, and minced garlic; cook for 2-3 minutes, stirring often, until thickened. Add the pork and it’s juices back to pan, turning to coat. Place onto a serving plate and sprinkle with green onions. Serve immediately Enjoy.

GIVEAWAY WINNER:

The winner of the Spicy Apron Giveaway (valued at $29.99) is comment number 29. I was very excited when I saw who won this giveaway because Kim has been a longtime and very loyal reader!

Kim in MD — November 2, 2012

The banana marble bread looks so moist and delicious! I love the addition of the chocolate. There is something about bananas and chocolate together…yum!

Congratulations Kim!!! Please e-mail me with your mailing address and which apron you would like, valued at $29.99 or less. See the Spicy Apron’s Etsy page^[2] to choose your apron.

Print^[3]

Apricot Soy Pork Chops

Yield: 4

Prep Time: 10 min.

Cook Time: 12 min.

Total Time: 22 min.

Ingredients:

Cooking spray
2-3 boneless pork chops
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 tsp olive oil
1/4 cup of sweet yellow onion, diced
1/4 cup of apricot preserves
1 tbsp soy sauce
1 clove of garlic, minced
1 green onion, diced for garnish

Directions:

Heat a large skillet coated in cooking spray over medium heat. Season both sides of the pork chops with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the skillet and cook for 5-6 minutes on each side or until done. Remove from the pan; keep warm.

Add the olive oil to the same skillet over medium heat. Add the diced onion and cook, stirring often, for 4 minutes or until softened. Add the apricot preserves, soy sauce, and minced garlic; cook for 2-3 minutes, stirring often, until thickened. Add the pork and it’s juices back to pan, turning to coat. Place onto a serving plate and sprinkle with green onions. Serve immediately Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – MyRecipes

References

^{^} MyRecipes (www.myrecipes.com)
^{^} Spicy Apron’s Etsy page (www.etsy.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Garlicky Green Beans

by Pam on October 29, 2012

My thoughts are with everyone dealing with Hurricane Sandy – stay safe!

This is the standard way I make green beans in my home and I can’t believe I have never posted the recipe. I love that it’s super quick and simple to make but tastes fantastic. I love the crisp-tender beans smothered in garlicky goodness. They pair great with most meals from steak & chops to Asian. You can’t beat a healthy side dish ready in under 10 minutes!

Heat a small pot of water over high heat until boiling. Add the trimmed green beans and cook for 2 minutes. Drain immediately and immerse the green beans in a bowl of ice water. This step will stop the cooking process and will help the green beans maintain the beautiful green color. Drain and set aside.

Heat the butter and olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the green beans and season with sea salt and freshly cracked pepper, to taste. Toss the green beans until evenly coated. Serve immediately. Enjoy.

Print^[1]

Garlicky Green Beans

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1/4 lb green beans, trimmed
1 tsp olive oil
1 tsp butter
1-2 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small pot of water over high heat until boiling. Add the trimmed green beans and cook for 1 1/2- 2 minutes. Drain immediately and immerse the green beans in a bowl of ice water. This step will stop the cooking process and will help the green beans maintain the beautiful green color. Drain and set aside.

Heat the butter and olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 30 seconds. Add the green beans and season with sea salt and freshly cracked pepper, to taste. Toss the green beans until evenly coated. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)