November 24, 2024

Gingery Roasted Shrimp and Asparagus

October 13, 2015 by

We all need a few tried-and-true QUICK suppers for our menu planning; yes?  This Roasted Shrimp and Asparagus is just that!  From starting the oven to preheat to plating this dish takes maybe 30 minutes (or less).  And it fits so well into our healthy but-oh-so-yummy POV.  Low carb, low fat but not low in flavor!  Between the ginger and garlic, the tangy-ness of the soy sauce, and finished off with the smokiness of the sesame oil—just delish!  Enjoy!

(Oh!  Keep your eye on the shrimp while roasting…they won’t take very long at all.  Don’t forget that they have their own built-in thermometer: they turn pink when perfectly done!)

Ginger-y Roasted Shrimp and Asparagus

2015-10-06 18.43.43

ingredients:
1 cup quinoa (cook according to package directions)
1/2# (or more) raw shrimp, cleaned
1 bunch asparagus (about 1#), ends trimmed
1 T olive oil
2 T soy sauce
2 T minced garlic
1 T honey
1 T  fresh ginger, minced
1 tsp sesame oil
sea salt, freshly ground pepper

directions:

  • preheat oven to 425
  • line a baking sheet with parchment paper
  • place asparagus stalks on the baking sheet and drizzle with the olive oil; roll back and forth to thoroughly coat the asparagus
  • in a small bowl, combine the soy sauce, garlic, honey, and ginger
  • using a pastry brush (or your fingers!), brush about half the mixture on the asparagus
  • place in over and roast for 15-20 minutes, ‘til almost tender
  • remove pan from oven and toss shrimp onto the pan; brush with a little of the sauce mixture
  • return to oven for 5 minutes or so (depends on the size of the shrimp)
  • when everything is done—pile the quinoa in the middle of your plate, add asparagus spears and top with shrimp
  • drizzle the remaining sauce over top along with a few drops of the sesame oil

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,

Quinoa-Sausage Stuffed Zucchini

September 8, 2015 by

{hu·mon·gous}
(h)yo͞oˈmäNGɡəs,-ˈməNG-/
huge; enormous; extraordinarily large

Yup…that describes the two zucchini that have been (literally)  hanging out on our kitchen counter for a while now.  What to do…what to do…what to do with them; I think I have asked myself this almost every day for a week.  So, this is what I did.

2015-09-05 20.14.08

Quinoa-Sausage Stuffed Zucchini

And they were sooo yummy!  They made a complete meal.  I think that this ‘stuffing’ mixture would work equally well in any number of ways: in portobello mushroom caps, in stuffed peppers, in acorn squash.  Anything else you can think of?  (I’d love to hear your suggestions in the comments below!)

Here’s the other thing about this recipe (besides fitting perfectly into our healthy but oh-so-yummy POV!) — really quick and so easy!   Enjoy!

ingredients:

1/2 cup quinoa
1 cup water
1 humongous (or 2 medium) zucchini
1/4 teaspoon (each) sea salt, freshly ground pepper
1/2 tablespoon extra virgin olive oil
12-16 ounces italian seasoned chicken sausage (sweet or hot)
1 small red onion, diced
2 tablespoons of minced garlic
1 teaspoon dried marjoram
1 cup halved grape or cherry tomatoes
4 tablespoons (or more) shredded mozzarella or Monterey Jack cheese
2 tablespoons freshly grated Asiago (or Parmesan) cheese

directions:

  • get the quinoa going right away (cook according to package directions)
  • cut the humongous zucchini in half lengthwise (if needed, cut a thin slice off the bottom to get them to sit firmly);  scoop out the pulp, leaving a 1/4″ shell
  • put the zucchini boats on a microwave safe plate, season with s&p, and microwave on high for 3-4 minutes, ’til just tender.  place the zucchini onto a broiler-safe pan
  • chop the scooped out zucchini into 1/2″-sized chunks; set aside
  • heat the olive oil in a large saute pan over medium-high heat
  • add the sausage, onion, and zucchini chunks; cook for about 5-6 minutes (’til there’s no pink left), breaking the sausage into bits as it cooks
  • reduce heat to low; add the garlic stirring constantly for 1 minute
  • toss in the tomatoes and marjoram; stir to combine and turn the heat off
  • preheat the broiler of your oven and place a rack in the top position
  • (when quinoa is done) combine with the sausage-veggie mixture
  • scoop into the zucchini boats and sprinkle with the mozz or monterey jack
  • place under broiler ’til the cheese is melted, 1-2 minutes
  • plate and sprinkle the grated Asiago or Parm over top

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,

Caprese-style Stuffed Mushroom Caps

May 27, 2015 by

How about you and your loved ones…do you have a meatless meal in your menu plan regularly?  Some folks term it ‘Meatless Monday’ and enjoy a meal typically on Monday 😉 that has a different source of protein.  We eat at least one supper each week that does not include meat…and this past week it was these healthy but oh-so-yummy stuffed portobello caps.  These included two proteins— quinoa and a few ounces of fresh mozzarella.

This recipe is very versatile, too.  You can switch out the fresh mozz for a different cheese (goat cheese or feta would be easy and simple); a different herb could be used (mint or parsley or sage come to mind); even different veggies could be chopped small and substituted for the tomatoes.  Or perhaps you could choose a different ‘container’ for the stuffing…maybe zucchini or small peppers?  If you do choose to add this, or a variation, to your menu plan…I would love to hear about it!

Caprese-style Stuffed Mushroom Caps

2015-05-22 20.38.33

 

ingredients:
4-5 medium portobella mushroom caps
olive oil
balsamic vinegar
sea salt and ground pepper
1/8 to 1/4 cup of cooked quinoa per mushroom cap
1/2 red onion, sliced thin
big handful of yellow and red grape tomatoes, halved or quartered depending upon size
1 heaping tablespoon minced garlic
4 tablespoons pine nuts
4 ounces fresh mozzarella
fresh basil, sliced very thinly

directions:

  • cook quinoa according to package directions; set aside to cool slightly
  • preheat oven to 400
  • lightly oil the bottom of a baking pan
  • clean the dome of the mushroom caps with a damp paper towel
  • gently break off the stems (discard) and, using a sharp teaspoon, carefully scrape out the gills
  • place the mushrooms (rounded side down) in the baking dish
  • drizzle with a tiny amount of olive oil and a touch of balsamic vinegar; and season with a little sprinkle of sea salt and freshly ground pepper
  • pre-bake the mushrooms for about 15 minutes just to soften up a bit
  • remove from oven and set aside on the pan (there may be some liquid in the caps; carefully drain it off)
  • meanwhile, in a medium skillet, heat a tablespoon or so of olive oil over medium low heat; add red onion and tomatoes
    saute gently for 10 minutes or so ‘til the tomatoes have softened
  • add in the garlic and stir constantly for just a minute; remove from heat
  • add in the cooked quinoa and pine nuts; season to taste with salt and pepper
  • (if necessary, moisten with a bit more olive oil)
  • stir in the cut-up cheese and the basil
  • stuff each mushroom cap dividing the mixture evenly between them (either use an ice cream scoop or simply scoop up into a firm ball using moistened hands
  • bake in the oven for 15 minutes ‘til the mushroom cap is tender; remove from oven
  • if desired, run under broiler for 2 minutes
  • these can also be assembled ahead of time, refrigerated; and then baked for 30 minutes or so

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Please don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , ,

Quinoa-Veggie Salad with Citrus Honey Vinaigrette

March 31, 2015 by

This simple salad is so refreshing!  The first time I made it, I made just enough for supper.  THAT was a mistake!  Hubby loved it…so i included it in our menu plan for the next week.  This time, I made a double batch (quantities below).  This salad stays very well kept in the ‘fridge for up to a week (my experience).  The vinaigrette is tart and sweet at the same time making this refreshing.

This salad is a great basic and can easily be adapted to your loved ones’ tastes.  Here are a few additional serving suggestions:
– add another orange, segmented and chopped, is delicious in here
– this is even better (as seen in the picture) with some roasted asparagus or steamed green beans tossed in
– you can use agave instead of the honey to make a vegan salad
– try a different nut or seed (pine nuts, slivered almonds, etc.)

I think this is a good one to keep in the rotation all year long!  Equally enjoyable wintertime  alongside a piece of salmon as it would be on your picnic buffet during the summertime!  Enjoy!

Quinoa Salad with Citrus-Honey Vinaigrette

2014-11-27 14.19.10

ingredients:
salad
1 butternut squash, peeled, seeded, and cut up into 1″ cubes
olive (or coconut) oil
salt and freshly ground black pepper, for seasoning squash
2 cups multi-color quinoa
1 teaspoon olive or coconut oil
4 cups water
pinch of salt
1 cup dried cranberries
1 cup pepitas (pumpkin seeds)

vinaigrette
2 large oranges (zest 1 first; and then juice both of them)
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste

directions:

  • preheat oven to 400
  • line a baking sheet with parchment paper
  • place butternut squash cubes and oil in a large bowl; season well with salt, pepper and pour onto the lined baking sheet
  • roast the squash for 20 minutes, turning once, ‘til tender and slightly caramelized
  • while the butternut is roasting, cook the quinoa: in a medium saucepan, heat 1 teaspoon of oil and then stir in the quinoa, making sure to coat all the grains w/the oil.  then add the water and salt; stir well and bring to a boil over medium heat. cover pan, turn heat to low and simmer for about 15 minutes or so ‘til all the water is absorbed. remove from heat and fluff with a fork. let quinoa cool to room temperature (I spread it out on a baking sheet)
  • and this is a good time to get the vinaigrette together… in a small bowl, whisk together the orange juice, zest, olive oil, and honey (I used an immersion blender) ‘til emulsified.  season well with salt and pepper, to taste
  • when the squash is done, let that cool for a few minutes, too. then combine quinoa, butternut, dried cranberries, and pepitas in a large serving bowl
  • drizzle the vinaigrette over quinoa salad. toss until ingredients are well dressed.  taste again for additional seasoning

 

   ♥      ♥      ♥      ♥      ♥ 

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , ,

Honey Corn and Scallion Quinoa….an Easy Side Dish

April 23, 2014 by

quinoa

Eating out does not have to be the only option during a busy week.  There are simple strategies and recipes that you can implement at home to save money and calories. One of my new favorite dishes is Honey, Corn, and Scallion Quinoa.

If you have followed me for a while, you know that I love quinoa.  It is easy and higher in nutrients than the typical rice or pasta side dish. Once again, I love it because I can cook quinoa in my rice cooker which makes it easy and quick to prepare this delicious dish of Honey, Corn, and Scallion Quinoa.

While preparing my meals for a busy week ahead, one of my strategies is to cook enough chicken for a couple of meals. I then change up my side dishes with simple healthy choices that can be prepared in less than 30 minutes. Here is what a mid-week meal may look like after a busy hectic day.

photo (5)

The chicken was ready to eat and my only task was to roast zucchini and eggplant in the oven and prepare my quick and easy Honey, Corn, and Scallion Quinoa side dish.  It CAN be that simple.

Ingredients:

  • 2 cups uncooked quinoa
  • 1 (15 ounce) can of corn, drained
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of fresh lemon zest
  • 1 tablespoon of honey
  • 1 tablespoon of  “I Can’t Believe it’s Not Butter”
  • 4 Scallions
  • Salt and Pepper to taste

 Directions:

  • Prepare quinoa according to directions (I cook in rice cooker)
  • Melt butter and mix all ingredients together
  • Pour over and mix well with quinoa
  • Salt and pepper

Nutritional Facts:

  • Makes 8 servings
  • Calories – 160
  • Fat – 3gms
  • Protein 6gm
  • Fiber 3gms

Adapted from Gourmet Magazine

In Good Health,

Crystal

Filed Under: At Home w/ GCH Tagged With: , , , , , ,

Garlicky Shrimp and Veggies with Red Quinoa

March 10, 2014 by

Here we are…getting closer and closer to Spring every day!  Today’s recipe continues to celebrate the return of Spring veggies!  In this veggie-licious dish, we have the first of the season (at least here in NY) sweet onions (I like to use the Vidalias).  Along with asparagus, carrots, tiny tomatoes, and sweet bell peppers.  This is a healthy but-oh-so-yummy dish to serve either on a weeknight (comes together rather quickly!) or to serve to guests.

Garlicky Shrimp and Spring Veggies with Red Quinoa

2014-03-09 19.19.19

Ingredients:
1/2 cup quinoa
1 cup chicken broth
2 tablespoons extra virgin olive oil
1 small sweet onion (Vidalia), halved and sliced 2014-03-09 18.43.48
1/2 red (or yellow or orange) Bell pepper, sliced
1/2 cup shredded carrot
1 pound asparagus, woody ends removed
1 cup grape or cherry tomatoes, halved
1/2 pound uncooked shrimp, peeled and deveined
2 tablespoons minced garlic (I use jarred)
1+1/2 tablespoons freshly ground lemon pepper mix
1-2 tablespoons sea salt
1/4 cup dry white wine
1 small lemon, juiced
4 tablespoons freshly grated Parmesan

Directions:

  • In a small saucepan, stir chicken broth and quinoa. Over medium heat, bring to a boil. Reduce heat to low; cover. Let simmer ‘til broth is absorbed about 20 minutes. When done, remove from heat; leave in pan ‘til ready to serve.
  • In a large saute pan, heat olive oil and add sliced onions and peppers. Cook for 5 minutes, stirring occasionally.
  • In the meantime, cut tips off asparagus; set aside. Cut remainder of asparagus stems into 1″ pieces.
  • Then add shredded carrots and cut-up asparagus stems (not tips) into saute pan. Continue to cook for 7-8 minutes ‘til crisp tender.
  • Remove to a bowl, season with salt and pepper to taste and set aside.
  • Place tomatoes in saute pan (adding a small amount of olive oil IF needed), cut side down. Let cook for 3-4 minutes to soften.
  • Add in shrimp and asparagus tips. Cook for 4-5 minutes ‘til shrimp are beginning to turn pink. Flip over to cook on other side. Add chopped garlic and cook for just one more minute, stirring gently. Remove just the shrimp to a bowl. Season with salt and pepper.
  • Pour white wine and lemon juice into saute pan and simmer for about 3-4 minutes. Stir well. Remove from heat.
  • Add back in sauteed shrimp and cooked veggies. Sprinkle with 2 tablespoons grated Parm.

Serve on a large platter; pour out the quinoa and top with the shrimp/veggie mixture. Sprinkle with the rest of the Parm. Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

Filed Under: At Home w/ GCH Tagged With: , , , , , , , , , , ,