Warm Kale Salad

Just in time for the upcoming two major holidays. Guilt-free vegan salad so wholesome, refreshing and satisfying made with organic ingredients. 

Broccoli Rice and Broccoli Rice Salad with Butternut Squash

Simple, easy-to-make nutritious recipe that you and your family will love.

Creamy Base Sauce

A versatile, flavorful sauce you can make ahead and use with seafood, poultry, beef, salad, sandwiches, pasta and more.

This post is long, but you are in for a treat because there are at least nine recipes I created using this creamy base sauce.  It helped me prepare flavorful and delicious meals in a jiffy, especially during school nights. Life is good. 😀

Turmeric Rice with Quinoa

Hello!  Spring is definitely in the air.  I hope you are enjoying the warm weather.

Remember this mouth-watering, juicy, delicious Skillet-grilled Spiced Organic Chicken Skewers I made last April?

Well, a friend of mine who lives in Europe tried the Quinoa Congee Soup recipe from my blog and said it “tasted so good”.  The Turmeric rice with quinoa in the above picture caught her attention and asked for the recipe. I thought I posted it on my blog, but I found out I didn’t. So, I remade it last night and had it for dinner. My children remembered this recipe and were so happy when they saw me making it . The youngest said, “Oh, it’s that rice I like! It was so good. Thank you mommy for making it again.”  Need I say more? 🙂

A Bowl of Grains

Organic quinoa with organic kale, mixed with roasted garlic and olive oil flavored couscous, mixed with sauteed bell peppers.

This vibrant bowl of grains is full of health benefits such as protein, fiber, complex carbohydrates, Vitamin B, C, iron, folic acid, potassium, and cancer-fighting properties; great to serve on-a-budget parties, not to mention tasty and delicious!

 

“A faithful friend is a secure refuge; whoever has found one, found a treasure. ~ Sirach 6:14”

I am truly blessed with such great friends.  They brought so much joy and happiness in my life.  They each hold a special place in my heart.  One of them turned 50 a few weeks ago.  Her name is Juliet Shirey.  She is such a beautiful human being.  She is such an inspiration.  Her love is unconditional. She accepts you as you are; who’s always there; doesn’t expects anything; never changing as the season does; keeps you in her prayers; who always seems to know when you’re facing challenges, picks up the phone and call you and sends you encouragement messages; lifts you up when you are feeling down; who never cast you aside when a new friend comes along.  She is a treasure to behold.  She has been such a blessing to us.  My family and I thank God for her and her family always.

We hosted a potluck party and invited some of her friends.  I made her birthday cake and cupcakes. It was a lot of work, but I managed to pull it off.   With the help of our dear friends, the party was a success.  We all had a great time. It was a memorable night. It is such comfort to have a circle of great friends.  I thank God to have them in my life.

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One of the dishes I served at the party was organic Red quinoa with organic kale, roasted garlic and olive flavored couscous with sauteed garlic, onions and bell peppers.  It was very simple and fast.  My friends repeatedly complimented on how tasty and delicious it was.  I agree with them.  This dish is absolutely addicting I could eat more than a bowl. I crave it all the time.  It’s my most favorite go-to carbs recipe ever.   If you are hosting a party and you don’t have enough time or you wanted to accommodate a large crowd with a tasty, delicious and healthy starch, this is it!  Just double the recipe to accommodate your guests. Or, you can serve it to your family; just freeze any left over.

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Ingredients:

• 3 bags (10 oz. each) of frozen cooked organic quinoa with kale (see notes)
• 2 boxes (5.8 oz/164 g) of couscous ( Roasted garlic and Olive oil flavor)
• 8 cloves garlic, minced (see notes)
• 1 small onion, finely chopped
• 3 large tricolor bell peppers (red, orange, and yellow), diced (see notes)
• 1/2 teaspoon chopped fresh rosemary (see notes)
• salt and pepper to taste
• 1-2 tablespoons olive oil
• lime wedges (optional)

Directions:

1. Follow the recipe directions on the box for couscous; set aside.
2. Heat oil in a large, deep saute pan or a wok over medium heat.
3. Add the garlic and onions together. Saute until the onions are translucent and the garlic is fragrant.
4. Add the rosemary and bell peppers and saute until the bell peppers are somewhat tender about 1 minute.  Season with salt and pepper.
5. Add the frozen quinoa and cooked couscous. Stir until well mixed and the quinoa is heated through.
6. Transfer in a large, decorative bowl.  Served with lime wedges.

Notes:

• You can purchase the quinoa at Costco in the frozen aisle section.
• This recipe may seem to have a lot of garlic, but it’s actually not too obvious.
• Do not omit the bell peppers.  It’s what gives this dish a distinct flavor and makes it very tasty and delicious. I tried making it without the bell peppers and it didn’t taste quite the same.
• Don’t add too much rosemary.  You don’t want to overwhelm the dish.

I hope you will give this recipe a try.  This recipe serves 15 people.  It’s perfect at any gathering.  I am sure you will receive an endless compliments. A friend of mine has been waiting for this recipe.  She was ecstatic when I told her I’m working on it. Celia, your wait is over.  Thank you for being patient.  Enjoy it with your family, guests, and friends. 🙂

That is all for now.  Thank you for reading and stopping by.  Until nex time!  Don’t forget to Subscribe or Follow to get the latest recipes.  Keep warm and be safe!  Have a blessed Sunday!

~Anna

©annascuisine.wordpress.com (2014-2015)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

 

Easy Macaroni And Cheese

Simple, creamy, so easy to make comfort food Mac and Cheese with crispy turkey bacon and broccoli and it’s ready in 30 minutes.

A reader from talker blogger requested this recipe for her son.  I haven’t made this in a while, so I thought it’s a good idea for dinner tonight.  My family loves this Mac and Cheese recipe with crispy turkey bacon (protein) and some broccoli for iron and fiber.  I had a small serving and it was so good (as usual)!   I loved it! ❤

Roasted Garlic and Herb Quinoa “Fried Rice”

It has been a gloomy and stressful week.  I found myself making one of my comfort foods, quinoa and made “fried rice”.   With all that stress, I wanted to be good to my heart, so I decided to add garlic; plenty of them.  But rather than the typical minced garlic, I settled to roast the garlic cloves whole in olive oil.   I added rosemary to make it more flavorful.

Roasted Garlic Vegetables in a Jiffy

Spring has sprung.  I thought presenting a fresh plate  with vibrant color of vegetables reminds us what the season is all about.  This gorgeous dish is exactly that.

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This dish is super easy to make.  All you need to do is peel, slice, chopped, season, and roast.  Viola! You have a delicious side dish in 14-16 minutes.*

This recipe yields 2-3 servings

Ingredients:

• 1 large bulb of golden beet, washed, peeled, and cubed in small bite pieces
• 4 small purple potatoes, quartered
• 1 small organic carrots, sliced
• 4 large Brussels sprouts, quartered
• 5 cloves of garlic, finely chopped
• salt and ground black pepper to taste
• shredded parmesan cheese
• a handful of organic fresh Italian parsley, chopped
• Extra Virgin Olive oil

Directions:

1. Preheat oven to 450 degrees.
2. In an inch deep baking tray, add the carrots, beets, purple potatoes, Brussels sprouts, and garlic.
3. Season with salt and pepper then drizzle with olive oil.  Mix to combine all the flavors.
4. Roast in the oven for 14-16 minutes* or until tender but not too soft.
5. Remove from the oven and add the chopped Italian parsley and shredded parmesan cheese.

Beautiful!  How is that for easy!  You can add herbs like rosemary and thyme if you prefer. I’m sure it would be delicious too.  Now, go and roast your vegetables. Your family will thank you for it.  😉  Until next time.  Have a colorful, beautiful spring. 🙂

*Note:  Due to variations on all ovens, cooking time may require adjustments.

Thank you for stopping by. If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source if you use or share any of my recipes.  Thank you and have a great week. 🙂

A.B.

Turmeric Quinoa

A super easy, healthy, and elegant looking quinoa dish with fresh tricolor tomatoes and cilantro seasoned with citrus and turmeric spice; a spice that produces mood boosting properties.

I’ve been using turmeric in  my cooking even before it became popular.  I didn’t think much of its benefits at that time.  I just love the spiciness and the intense color.  I have a recipe that I made a long time ago that my husband was crazy about.  A friend of mine mentioned turmeric and its benefits and suggested that I should add it in my tea.  I read in “First Magazine” that a teaspoon added to your daily diet will make you feel perkier.  According to Nancy Lonsdorf, M.D., author of The Ageless Woman, turmeric is rich in curcumin, an antioxidant that helps you produce more mood-boosting serotonin and dopamine.  So, I have been using it in my cooking more often now than before.

Look at how gorgeous this dish is.  This would be a great accompaniment of Chicken Cutlets with Tahini sauce to serve at parties. Beautiful!

Let’s make it.

Please note the chicken stock I used  only had 140 g of sodium per cup.  If you are using a chicken stock that is higher than 140 g, then adjust the seasoning.

For the Quinoa

Ingredients:

• 1 cup quinoa (red and white)
• 2 cups Wegman’s organic chicken broth
• 1 1/2 teaspoons chicken bouillon powder
• 1 teaspoon ground turmeric spice
• 2 tablespoons unsalted butter or olive oil (I used extra virgin olive oil)

Directions:

1. Combine quinoa, chicken broth, chicken bouillon, turmeric  and butter or olive oil in a medium pan over medium heat.
2. Cover and bring to a boil until almost all the liquid is absorbed about 15 minutes.
3. Turn heat to very low setting and let it cook until the remaining liquid is absorbed about 11 minutes.
4. Turn off the heat and let stand.  Meanwhile make the tomato mixture.

Tomato mixture:

Ingredients:

• 10 cherry tomatoes (or more), halves
• 1/4 cup chopped or chiffonade cilantro
• 1 teaspoon fresh squeezed lemon juice
• pinch of salt
• dash of black pepper

Directions:

1. Combine tomatoes, cilantro and 1 teaspoon of lemon juice in a small bowl.
2. Season with a pinch of salt and a dash of black pepper.
3. Toss to combine, set aside.

Scoop the quinoa from the pan and place in a medium serving bowl.  Drain the tomato mixture.  Add to the bowl with quinoa.  Mix and enjoy.

Below is a turmeric quinoa made on a different date.  I added different tomatoes and avocado.   It was tasty.  Squeeze lime over it.  Mix and enjoy.

Just in case you are wondering, this photo was taken with a flash. Big difference compared to the photos above taken with natural light.

UPDATE:  MARCH 14, 2014

To show you just how elegant this dish is along with the Baked Chicken Cutlet with Tahini Sauce, here’s a picture taken with natural light just recently.  My guests loved them, especially the Spring Salad with chicken cutlet and Tahini sauce.  I agree.  They were very delicious!

Turmeric Quinoa, Spring Salad with Baked Chicken Cutlet in Tahini Sauce, Dark Chocolate Truffles, and Fresh Organic Carrot Juice.

If you like this post or my blog, don’t forget to Subscribe and Follow to get the latest recipes.   There are more original recipes coming your way.  However, please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic weekend!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Easy Quinoa Vegetable Fried Rice

I created this recipe last month but completely forgot about it.  It’s been sitting on my Dashboard.  So, here it is.

Okay, Mr. M. couldn’t wait for dinner, so he settled for a take out.  However, he requested to have fried rice with the food he brought home.  Granted.  However, I really didn’t want to eat rice anymore.  I had quinoa on the stove and that’s when it hit me. Quinoa Fried Rice was created.

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You probably notice adding an egg in the ingredients is optional.  I opted not to add it, so little J & A can have some.  I used the  remaining vegetables from making the quinoa breakfast casserole.

Ingredients:

• 1 cup cooked red and white quinoa
• 4 oz. organic tofu, sliced in tiny bite pieces
• 1 egg (optional)
• 2 tablespoons Sesame oil
• 3 large cloves garlic, minced
• 2 tablespoons chopped onions
• 1 stalk of green onions, thinly cut
• 1/8 cup red bell peppers, cubed in small pieces
• 1/2 zucchini, sliced in small pieces
• a handful of broccoli florets, cut in small pieces
• 1/2 cup dry Shiitake mushrooms, soak in hot water
• 1 tablespoon soy sauce (to taste) and black pepper or you may use salt
• 1 teaspoon flax seeds
• 1 teaspoon Chia seeds
• lemon wedge

I opted for salt instead of soy sauce.  It’s really delicious and healthy for you.  This fried rice is packed with nutrients such as protein, Vitamin C, potassium, iron, omega fatty acids and more.

Directions:

1. Remove Shiitake mushrooms from the water.  Squeeze to remove excess liquid.  You can save the liquid and use for stocks and soup. Cut off the stems. Slice the mushrooms; set aside.
2. Heat a skillet or saute pan over medium heat and add the oil when hot.  Fry the egg and break it off with a spatula as it cooks or you can scramble the egg and cook it.
3. Add the garlic and onions and saute until translucent.  Add the Shiitake mushrooms.  Stir-fry until the mushrooms are tender.  Add the rest of the vegetables.  Stir and cover.
4. Turn down heat to medium-low at this point and let it cook until the vegetables are half cooked about 3 to 5 minutes depending on your stove.  Adjust accordingly.
5. Add the tofu, quinoa, Flax seeds and Chia seeds.  Stir-fry for one minute or until heated through shaking the pan or skillet from time to time.
6. Season with salt or soy sauce and black pepper to taste.  Stir until well-combined.
7. Serve warm in a bowl and squeeze with lemon.

Enjoy!

If you like this post, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Until next time.  Have a great day!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.