Crock-pot Quinoa Stew
Posted: May 17, 2012 Filed under: Crock-pot, Thoughts | Tags: Basil, Black Beans, Black pepper, Celery, chili powder, Cumin, Garlic, green pepper, Inspiration, kidney beans, Olive oil, Paprika, Quinoa, Red Pepper, red pepper flakes, soy sauce, Tomato Sauce 4 Comments »FOOD
I love healthy food but I don’t want to spend all day in the kitchen preparing it so when I come across a crock-pot recipe with nutritious ingredients, I get a little excited. :)
*This recipe may look like it has a lot of ingredients but most of its seasonings which makes this dish DELISH!
Quinoa Stew
Ingredients
1-tablespoon olive oil
3-4 garlic cloves, pressed
2 handfuls of chopped up celery
2 handfuls of chopped up mushrooms (any kind is fine)
1 red or green pepper (or half of each), diced
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½ teaspoon red pepper flakes
1-teaspoon cumin powder
1-teaspoon paprika
1-teaspoon dried basil
¼ teaspoon chili powder
1-tablespoon soy sauce (low sodium)
Black pepper to taste
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½ cup uncooked quinoa
3 cups of water
8 ounce unsalted tomato sauce
1 can (15 ounce) kidney beans (drained and rinsed)
1 can (15 ounce) black beans (drained and rinsed)
Directions
- Sauté garlic, celery, mushrooms and pepper in oil for 10 minutes on medium.
- Add spices, herbs and soy sauce to mixture and stir in for a few minutes.
- Combine water, tomato sauce, quinoa and beans in a large crock-pot.
- Add mixture from step number one. Stir.
- Cover and cook on low for 5-6 hours.
*If you like it hotter (sounds a little personal) add more chili powder or red pepper flakes.
This recipe has been revised from original.
INSPIRATION
My Top Secret Recipe
Posted: April 1, 2012 Filed under: My own recipe creations | Tags: Breadcrumbs, chopped mushrooms, family secret recipe, garlic cloves, italian spices, mushroom loaf, Mushrooms, Pasta sauce, tomato paste, Tomato Sauce 4 Comments »MUSHROOM LOAF
I have a confession to make. I’ve been holding out on you with my very own mushroom loaf recipe. It’s delicious and I had visions of keeping it as a family secret recipe that only my two children would know about when I died. Pretty dramatic, huh? Anyway, my husband gently told me to snap out of it, learn to play nice and share.
Ingredients
2-ounce tomato paste
4-ounce pasta sauce
4 garlic cloves, pressed
Italian spices (Mrs. Dash)
4 cups of chopped mushrooms (the more the better)
1 and ½ cups gluten-free or regular bread crumbs (May need to add more to replace eggs).
¾ cup water (add gradually as needed)
Directions
Preheat oven to 350 degrees.
Mix tomato paste, pasta sauce, pressed garlic cloves and Italian spices in large mixing bowl.
Add in chopped mushrooms and breadcrumbs.
Mush it all together with your (clean) hands.
Add water gradually as needed. Last time that I prepared it, I didn’t even need the water.
Form it into the shape of a small football and place in casserole dish or pan.
Bake for one hour.
Shhhh! Keep this one between you and me. :)
RECIPE BY: Vitamin De
Bean, Rice and Spinach Soup
Posted: March 25, 2012 Filed under: Soup | Tags: Basil, Black pepper, Brown Rice, Crock-pot, garlic cloves, Great Northern Beans, Sea salt, Slow-cooker, Spinach, Tomato Sauce Leave a comment »As I was preparing this post, my husband politely said to me “Instead of writing about this recipe, how about you make it?” I wasn’t about to remind him that we just had it for dinner, three days ago. Why ruin a good thing. This soup is so easy to prepare and absolutely delicious.
Ingredients
3 14-ounce cans vegetable broth (preferably organic)
1 15-ounce can of tomato sauce
1 15-ounce can Great Northern beans, drained and rinsed
½ cup uncooked brown rice (I used a little bit more than a ½ cup)
1 teaspoon dried basil
¼ teaspoon sea salt
¼ teaspoon black pepper
3-4 garlic cloves, sliced finely
1 bag of fresh spinach
Directions
Combine all ingredients except spinach in slow cooker.
Cover; cook on low-heat setting for 5 to 7 hours or on high setting 2 ½ to 3 ½ hours.
Around 5-10 minutes before serving, stir in spinach.
Enjoy!
Original recipe (and picture) from fitnessmagazine.com. I’ve slightly revised it.
