Tag Archives: broccoli

Tricolor Quinoa w/Roasted Garlic and Broccoli

Once again I have found a new “color” for quinoa! I was in Whole Foods looking for the red one and they didn’t have it. I did discover a really cool looking one though. Tricolor Quinoa!  So pretty, tiny grains of red, white and black. So I figured I’d give it a try. Delicious! As usual! This time I made it with some roasted garlic and fresh broccoli. So yummy!! And I keep forgetting that a little goes a long way. I made a cup of quinoa and it’s enough for two meals. It’s just me and my husband and we just love it, fresh or leftover! First night we had it with t-bone steaks that we grilled on the barbecue and tonight it is being served with roasted chicken! It’s a very versatile side dish!

INGREDIENTS:

1 cup tricolored quinoa

2 cups water or chicken broth

6-8 cloves of roasted garlic, roughly chopped

1 bunch of broccoli crowns chopped into small pieces

2-3 tablespoons olive oil

¼ cup grated Locatelli Romano cheese

salt and pepper to taste

DIRECTIONS:

1. In a medium pot add water and quinoa. Bring to a boil, stir and simmer for 15-20 minutes, covered. Simmer until all liquid is gone.

2. Meanwhile in a medium saucepan heat olive and garlic for a couple of minutes. Add the broccoli and sauté for about 5-10 minutes. Place broccoli mixture on a cutting board and chop finely.

3. Add broccoli mixture to cooked quinoa and mix well. Add the grated cheese and mix well. Add salt and pepper as needed.  Serve hot or at room temperature.

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Red Quinoa w/Broccoli & Feta Cheese

Well I’m now in my third week of the new job. Still exhausted from standing for 8 hours a day, in shoes! The blogs won’t be done every day as before but I am working on it.

I had some red quinoa in the pantry and since we haven’t had it in a while I came up with a quick side dish. I had just bought some fresh broccoli so I incorporated it into the mix. This was a pretty simple recipe and it came out great. We have enough for leftovers! I served it with roasted chicken breasts and it was delicious. We prefer to eat it hot/warm but it can also be eaten cold. It’s your choice.

INGREDIENTS:

1 cup red quinoa, rinsed

2 cups water or chicken broth

2 cups chopped broccoli florets

3-4 cloves garlic, chopped

3 tablespoons olive oil

1-2 tablespoons roasted garlic butter (see recipe)

½ cup fat-free crumbled feta cheese

salt and pepper to taste

DIRECTIONS:

1. In a small saucepan add the rinsed quinoa and water/broth. Bring to a boil. Lower heat and simmer, covered for about 20-25 minutes. Or until all the liquid is absorbed.

2. Meanwhile  in a medium saucepan add the olive oil and garlic and sauté until golden brown. Add the chopped broccoli and sauté for about 5 minutes. Remove from heat and chop finely on a cutting board.

3. Add broccoli and roasted garlic butter to cooked quinoa and mix well, till butter is melted in. Add the feta cheese and mix well. Serve!

Scallop & Broccoli Casserole

Well earlier today when I was trying to decide on what recipe to use in today’s blog I was stumped. I did come across a great breakfast dish I found in a magazine while I was in the gym (I read my food magazines while on the LifeCycle). But then I started making dinner with what I found in the fridge and freezer. So that became today’s blog. The final finished picture will be added to the post once it finishes baking!


Well 10 days from today I am returning to the land of the employed. I got a job at AAA South. It is a temporary seasonal position but hopefully it’ll become more. I will be working the reception desk. This will be a huge challenge for me as anyone who knows me, knows “the face”. I will leave it at that. But this job will also take time away from blogging. So I am going to try and get ahead for the first work week anyway. We will see how that works. Because as it is now I am just getting around to the blog and it’s almost 8pm! Imagine when I have a real job! So bear with me  when I start working (Jan.31 to be exact). So here is today’s recipe.

INGREDIENTS:

1 pound bay scallops

2 cups cooked brown rice (I like jasmine)

2 cups chopped broccoli, no stems

2 Laughing Cow cheese wedges, chopped (I used French Onion)

1 medium sweet onion, chopped

4-5 cloves garlic, chopped (Less if you aren’t a fan of garlic! Perish the thought)

1 teaspoon dried basil

½ teaspoon oregano

½ teaspoon crushed red pepper flakes

½ cup white wine (any kind you choose)

1 cup Locatelli romano cheese (or any kind of grated parmesan/romano you want)

2-3 tablespoons olive oil

salt and pepper to taste

TOPPING:

4 tablespoons butter/butter substitute melted

1 cup panko bread crumbs

DIRECTIONS:

1. In a large heated sauté pan add olive oil. Add the garlic and onion and sauté until just tender. Add the chopped Laughing Cow cheese.

2. Add the broccoli and sauté for about 3-5 minutes until all liquid seems to be evaporated. Add the basil, oregano and pepper flakes. Stir. Add ¼ cup of the white wine and sauté for another 5 minutes.

3. Place the rice in a large bowl. Add the veggie mix to the rice.

4. Add the scallops to the pan and cook for a minute or so. Add another ¼ cup of the wine and continue cooking for about 5 minutes or until the scallops are opaque. Add them to the bowl of rice and vegetables.

5. Add the romano cheese to mixture and stir thoroughly. Add to casserole dish of choice.

6. Blend the panko bread crumbs with the melted butter. Spread evenly over the top of the casserole.


7. Bake in a 350ºF oven for 45 minutes. Topping should be browned and bubbly.


Scallop Primavera

I am always looking for recipes for scallops. I really like the bay scallops better than the larger sea scallops. Mainly because you never really know if you’re actually getting real sea scallops. But the bay scallops are easy to keep frozen and have on hand when you’re in the mood. I came up with this recipe one day when I was cleaning out the fridge. I used carrots and broccoli in this but you can also use any other vegetable you want. If you don’t have any fresh veggies on hand a bag of mixed frozen vegetables will work just fine. I also like the broccoli/cauliflower mix for this recipe. If you are watching your carbs use a lower carb pasta or my favorite Shirataki Tofu Noodles. Or leave out the pasta all together and add more veggies. Another variation is to throw in some grated cheese of your choice and sprinkle the top with breadcrumbs and butter and bake it! I’m getting hungry just writing about this! Have fun with whatever you choose!

Scallop Primavera

INGREDIENTS:

1 pound bay scallops

2 cloves garlic, minced

2 carrots, peeled and sliced

2 cups broccoli florets

10 oz. can of cream of chicken soup, reduced fat or fat-free

1 tablespoon olive oil

½ pound  pasta (elbows, small shells, cavatelli, spaghetti, your choice) cooked and drained

salt and pepper to taste

1 teaspoon dried basil

½ teaspoon oregano

1 tablespoon parsley

Parmesan cheese, if desired

DIRECTIONS:

1. In a large saucepan sauté the garlic in the olive oil. Add the scallops and sauté for about 5 minutes. (Don’t overcook). Remove scallops from pan and set aside.

2. Add carrots and broccoli to pan and sauté for about 10 minutes until vegetables are tender, not mushy.

3. Add the cream of chicken soup and stir well. Cook for about 5 minutes and add the scallops back into mix. Toss to coat.

4. Add the cooked pasta and mix thoroughly. Cook a couple more minutes till heated through.

Serve with parmesan cheese for topping if you want.

Buying Fresh Fruits & Vegetables at Their Peak (Part 2)

As promised here is the list of when it is the best time to buy fresh vegetables, when they are in season.  What are the best vegetable to buy now? Or in 3 months from now?  Right now in Florida where I live the corn is just starting to come out where in the north it won’t be at its best until August or September. I remember when we spent the summers in Maine as kids and we couldn’t wait for August because we’d go to the farm stands and get all of that delicious sweet yellow and white corn, fresh from the farms. It was so crunchy and sweet and you could eat 2 or 3 ears at a sitting without any problem.  Some vegetables are great all year-long which is a good thing! I hope this information helps out when you’re shopping. Another thing when you are buying items at their peak they are usually the best price as well. So keep that in mind as well! Happy shopping and eat your veggies!

  • Artichokes: March-May: Look for heavy, compact, plump globes. Large tightly closed, fleshy leaf scales. Good green color. Heavy for size.
  • Asparagus: March-June: Look for tightly closed buds. Straight, tender, rich green stalks. Open tips and angular or ridged spears are signs of over maturity.
  • Green/Wax Beans: April-October: Look for crisp, long, straight, blemish-free pods.
  • Lima Beans: April-August: Look for bright color for the variety. Crisp, dark-green, well-filled pods.
  • Beets: June-October: Look for firm, round, smooth, deep red-colored roots. Fresh-looking tops. Avoid those with long roots and rough, scaly areas on surface, because they are tough, fibrous and strong flavored.
  • Belgian Endive: October-May: Look for firm without bruises. Color should be white with greenish cast.
  • Broccoli: October-May: Look for firm, closed, dark-green florets. Firm, tender stalks. Yellowing green-colored heads of broccoli are over mature.
  • Brussel Sprouts: October-November: Look for miniature, compact, bright-green heads.
  • Cabbage: All Year: Look for well-trimmed, solid heads. Heavy for size.
  • Carrots: All Year: Look for firm, bright-colored, smooth, clean, well-shaped. Avoid rough, cracked or green-tinged roots.
  • Cauliflower: September-November: Look for bright-green leaves enclosing firm, closely packed creamy-white curd or florets. Avoid bruised or open florets.
  • Celery: All Year: Look for fresh, crisp branches. Light green to green color. Should not have wilted, rough look or puffy feel to the stalk.
  • Corn: May-September: Look for fresh-leaved, green husks. Plump, milky kernels. Avoid cobs with small or large, dented or shrunken kernels.
  • Cucumbers: May-August: Look for bright, shiny green; firm; well-shaped.
  • Eggplant: August-September: Look for firm, heavy, smooth, even dark purple. Free of bruises or cuts.
  • Lettuce: All Year: Look for fresh green leaves with no wilted or bruised areas. Heading varieties of lettuce should be medium weight for size.
  • Mushrooms: November-April: Look for dry, firm caps and stems. Small brown spots or open caps are still good in flavor.
  • Okra: May-September: Should have tender, bright-green, bruise-free pods, less than 4½ inches long. Pale, faded, hard pods are tough and fibrous.
  • Onions: All Year: Look for well-shaped; hard; small necks. Dry paper skins. Free of green spots or green-depressed leathery areas. Crisp green tops. Two to three-inch bleached-white roots.
  • Parsnips: October-April: Should be small to medium size; smooth-skinned; firm. Decay and bruise free.
  • Peas: April-July: Look for well-filled, bright green. Swollen, light-colored or gray-flecked pods contain tough, starchy peas.
  • Peppers: All Year: Look for good shape; firm exterior; thick flesh and bright, glossy skin.
  • Potatoes (White): All Year: Should be fairly smooth; well-shaped; firm. Free of most blemishes. Avoid bruised, sprouting, shriveled or green-tinged.
  • Potatoes (Sweet): September-December: Look for thick, chunky, medium-sized with no bruises or decay. Should taper at the end.
  • Radishes: May-July: Look for medium-sized (¾-1 inch diameter); good red color; plump; round; firm; crisp. Bright-green tops.
  • Spinach: March-May: Look for large, bright, blemish-free leaves with good green color. Yellowing indicates the start of decay. Avoid leaves with coarse stems.
  • Squash (Summer): June-August: Look for bright color; smooth; glassy skin. Heavy for the size; firm; well-shaped.
  • Squash (Winter): September-November: Should be heavy for the size. Hard, good-colored, unblemished rind.
  • Tomatoes: May-August: Should be well-formed; blemish-free; plump. Over all rich red color and slight softness.
  • Turnips/Rutabagas: September-March: Should be small to medium size; smooth; firm; heavy. Few leaf scars at top and few fibrous roots at base. Purple-tinged white ones are turnips. Yellow-skinned, larger roots are rutabagas.

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