Quinoa and Crescenza with Sauteed Mushroom

6 tbsp clarified butter or olive oil [I used half of each]
1 clove garlic, minced
1/2 onion, chopped

1 cup quinoa, rinsed 
1/2 cup good quality dry white wine [I used pinot grigio]

1 cup water
2 big pinches of red pepper flakes
1 lb mushrooms, sliced
3-4 oz Crescenza cheese*

* If you can’t find this tangy cheese, try substituting taleggio, gruyere, or brie.

Heat 2 tablespoons of butter/oil in a large saucepan over medium-high heat, then add the onion and garlic and saute for 5 minutes, or until the onion starts to soften and get translucent. Add the quinoa, wine, and 1 tsp salt, until the liquid has reduced a bit.

Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa opens up, revealing a little spiral, and is soft and pleasant to chew.

Meanwhile, melt the remaining 3 tablespoons butter/oil in a large skillet over medium-high heat, along with the red pepper flakes and a few pinches of salt. Stir in the mushrooms and cook without stirring for a few minutes, until they’ve begun to brown and release their juices. Then shake the skillet every few minutes until the mushrooms are evenly browned, about 4 more minutes. [I added in a glug of the white wine towards the inn to deglaze the pan]. Remove from the heat and season with salt and pepper to taste.

Once the quinoa is perfectly tender yet textured, drain off any excess liquid and stir in the cheese. Ladle into big bowls and top with the mushrooms.

Serves 2- plus 2 lunches.

Rachel's Thoughts: You may need to add more water to the quinoa - keep an eye on it.

Source: 101 Cookbooks - Heidi Swanson

Chickpea Burgers

Rachel's Thoughts: Heather and I enjoyed these with goat cheese, sun dried tomatoes and avocado.   We just used the 'burger' as the base and loaded everything on top!

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Source: http://www.101cookbooks.com/archives/001567.html

Baked Stuffed Tomatoes

Ingredients:

• 6 medium-large, ripe red Tomatoes. Each tomato should average about 5 ounces each.
• 1 tablespoon of  Hot Sauce, to your preferred taste
• 1 tablespoons of extra virgin Olive Oil, plus a little to drizzle
• about 12 fresh Basil leaves, chopped
• 2 shallots, minced
• 1 teaspoon Soy Sauce
• 1 Garlic Clove, finely minced
• 1/2 cup of Couscous or Quinoa
• sea salt and fresh cracked black pepper to taste

1. Pre-heat oven to 350º F and place rack in middle of oven. Butter or oil a medium baking dish or of the size where the tomatoes will fill and just lightly be touching each other in the pan.

2. Carefully, using a serrated knife, cut the tops of each tomato, allowing enough room for you to spoon in the mixture. Work over a large bowl, scoop out the flesh of each tomato. If needed, break up any large chunks of the tomato flesh. Arrange the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with a bit of olive oil.

3. For the filling, combine 2/3 cup of the tomato flesh & juice, hot sauce, olive oil, most of the basil, shallots, soy sauce, salt, black pepper and garlic in a bowl. Add the quinoa and stir until all ingredients are combined. Adjust the filling to your acquired taste with salt and pepper. Using a spoon, fill the stuffing in the tomatoes till the tomatoes are almost full.

4. Bake the tomatoes for about 50-60 minutes, or until the quinoa is cooked. The tomatoes will start to wrinkle and brown. If this happens before the quinoa is fully cooked, then cover the tomatoes with aluminum foil and continue cooking the tomatoes until the filling is full cooked. The top layer of quinoa on the tomatoes will be slightly crunchy.

5. Drizzle with a bit of olive oil and remainder of the basil. Serve warm. Serves about 6.

Source: http://whiteonricecouple.com/recipes/baked-stuffed-tomatoes/  (Heidi Swanson's Recipe)

Espresso Banana Muffins

• 2 cups whole-wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 1 1/4 cups chopped toasted walnuts
• 1 tablespoon fine espresso powder
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup natural cane sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups mashed overripe bananas (about 3 large bananas)

Heat the oven to 375F, position the racks low in the over, and line 12 muffin cups with paper liners.

Combine the flour, baking powder, salt 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.

In a separate large powder or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then gently mix in the dry ingredients. Don't over mix!

Spoon into the prepared muffin tin, top with the remaining 1/2 cup walnuts, and bake until golden, about 25 minutes. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Source: http://www.101cookbooks.com/supernatural/

Oatcakes

• 3 cups rolled oats
• 2 cups whole wheat pastry flour
• 1/2 tsp baking powder
• 2 tsp fine-grain sea salt
• 1/4 flax seeds
• 3/4 cup chopped walnuts - lightly toasted
• 1/3 cup extra-virgin coconut oil
• 1/3 cup unsalted butter
• 3/4 cup maple syrup
• 1/2 cup natural cane sugar
• 2 large eggs, lightly beaten

Preheat oven to 325F with a rack in the top third of the oven.  Butter standard 12 cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together.  Stir just until the butter melts and sugar has dissolved, but don't let the mixture get too hot.  You don't want to cook the eggs on contact in the next step.

Pour coconut oil mixture over the oat mixture.  Stir witha  fork, add the eggs, and stir again until everything comes together into a wet dough.  Spoon the dough into muffin cups, nearly filling them.

Bake for 25 to 30 min, until the edges of each oatcake are deeply golden.  Remove pan from oven and let cool for a couple of minutes.  Then, run a knife around the edges of the cakes and tip them out onto a cooling rack.  Serve warm or at room temperature.

Source: Super Natural Every Day, Heidi Swanson (http://www.101cookbooks.com/)

Millet Muffins

• 2 1/4 cups whole wheat pastry flour
• 1/3 cup raw millet
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 1 cup plain yogurt
• 2 large eggs, lightly beaten
• 1/2 cup barely melted unsalted butter
• 1/2 cup honey
• Grated zest and 2 tablespoons juice from 1 lemon

Preheat the oven to 400 degrees with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.

Whisk together the flour, millet, baking powder, baking soda and salt in a large bowl. 

In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. 

Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it to a bit below the rim.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.

Source: Heidi Swanson,  Super Natural Every Day (http://www.101cookbooks.com/supernatural/)

Frozen Yogurt

http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html

It was lovely!  Used Keifer (Greek yogurt) and cane sugar (2/3 cup)