Warm Kale Salad

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

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Purple Yam (Ube) Sweet Rice Cake

I was first introduced to this delicious treat called Butter Mochi cake by a friend of mine while living in Hawaii and instantly became one of my favorites  simply because it’s out of this world.  However, it’s very rich, so I try not to eat it often.  This inspired me to make my own  version and made it lighter by reducing the calories and fat content.  I also added some fiber.  And what could be better addition than the purple yam; my favorite! ❤   How did this come about?

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I had a bag of thawed purple yam  in the refrigerator that was begging to be used, but  I was feeling under the weather and had no motivation to do anything.  I haven’t spoken to my mother for almost a month, so I called her up.  Well, I found out she’s ill.  So, we just talked about her health and what’s happening in Hawaii instead of sharing my thoughts and emotions with her.  After speaking to her, I did two loads of laundry and spent the rest of my day in the kitchen and developed four recipes at first try.  One of them was our dinner last night and this addicting treat, Purple Yam Sweet Rice Cake.  I’ll be sharing the rests in my  upcoming posts.  Meanwhile, enjoy this delicious cake. 🙂

Ingredients:

  • 2 cups sweet rice flour
  • 1/2 cup unbromated, unbleached all-purpose flour, sifted
  • 1/2 cup organic oat flour, sifted
  • 1 cup firmly packed frozen grated purple yam, thawed and completely drained (see notes)
  • 2 teaspoons baking powder
  • 5 organic eggs
  • 2 cups of sugar
  • 1 can (12 oz.) low-fat Evaporated milk
  • 1 can (13.5 fl. oz./400 ml.) organic light coconut milk (available at Wegman’s)
  • 1 & 3/4 stick melted unsalted butter
  • 3/4 tablespoon McCormick Ube (purple yam) extract (see notes)
  • toasted coconut flakes and whipped cream for topping and garnish
  • salted caramel (optional)

Directions:

  • Preheat oven to 350 degrees.
  • Coat a 9.5 x 13.5 x 2 inch deep glass baking dish with baking spray; set aside.
  • In a large mixing bowl, add all flours and baking powder.  Whisk to combine; set aside.
  • In another medium bowl, whisk sugar and eggs until creamy.  Add the purple yam, melted butter, coconut milk,  evaporated milk, and purple yam extract.  Whisk until well incorporated.
  • Add the egg mixture to the flour mixture.  Whisk until smooth or free of lumps.
  • Pour in the prepared baking dish and bake for one hour or until toothpick inserted comes out clean.
  • Let cool in the baking pan at least two hours before cutting.
  • Cut in squares to desired sizes.  Garnish with whipped cream and toasted coconut.
  • Drizzle with salted caramel (optional).

Devour!  Oh, so moist and so good! ❤

Notes:

  • You can substitute sweet potato or purple potato for the yams as well as pumpkin, which is great for Thanksgiving or fall treats.  You can cook the potatoes and mash them.  Add 1 firmly packed of the mashed potatoes or 1 cup of pumpkin, 1 teaspoon of cinnamon and 1 teaspoon of nutmeg   and use brown sugar (firmly packed)  instead of white sugar.  Omit the purple yam extract and add vanilla extract.  Adjust the sweetness  to your taste.
  • For purple yams, place the thawed purple yam in the (dry) measuring cup then press down and dump excess liquid.  I like doing it this way for less cleanup.  It’s faster too.  Or, use cheesecloth then wring to drain.  If you don’t have one, follow the above step. However, only do this if the purple yam is not to mushy.
  • Make sure the cup is firmly packed for this will affect the consistency of the cake.
  • I eyeballed the measurement of the purple yam extract.  It’s okay if you use 1 tablespoon.  No harm in doing so,  it would just enhance the flavor and give the batter mixture a deep purple color.
  • For the health conscious, you can omit the salted caramel to reduce sugar consumption and eat it plain if you so desire.  But, I highly recommend the whipped cream and toasted coconut.
  • Refrigerate leftovers or you can freeze them.  Thaw completely before reheating it in a 300 degrees oven until just heated through about 15 minutes or so.

I tried as much as possible to reduce the total calories and fat content of this addicting treat without sacrificing the flavor and the consistency.  I’m so happy I was able to do so at first try.   According to my research, this delicious treat is 1,600 calories, 183.4 grams of fat, 116 saturated fat and 1,300 plus sodium lighter than the original recipe overall.  That’s 610 calories, 7.64 grams of fat, 4.8 grams saturated fat, 54.17 sodium less per serving.

I’ve made a quinoa version sometime ago and I suggest to use white quinoa rather than a combination of red and white if you have a picky eater in your household.  It’s less noticeable.

Here’s what the original looks like.  It looks delicious, isn’t it?  Tempting I know.  As for me, at least I have the purple yam version.  It’s the only thing I’ll eat from now on (for sure).  It’s so delicious!  I also made a spinach, kale, and avocado version of this addicting treat and ooh…you…will…love it!!!   My family loves coconut, so I’m also planning to make a coconut version of this as well using coconut flour along with the sweet rice flour and mostly egg whites.  We’ll see.  Stay tuned…:)

Here’s the Spinach, Kale, and Avocado version of this addicting treat.   Just add three handfuls of spinach and a handful of Kale and flesh of 1 ripe avocado.  Blend in a blender with the evaporated milk.  Reduce butter to 1 stick.  Adjust the sugar to your taste.  You have an even healthier sweet rice cake. ❤

Anyway, here’s the grated purple yam and extract I used and will be using in all my purple yam recipes.  It’s available at Asian stores, especially Filipino stores.  They come in different packaging and made by different manufacturers, but  I like this one in all of them  because it’s not too mushy.

Thanks again for stopping by.  Don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and mention my blog or link back to source if you plan to use or share any of my recipes.  Thank you.  Have a great weekend! ❤

~Anna

Open-Faced Egg White Omelet with Quinoa

Hello!  I hope everyone had a nice weekend.  Can you believe we are having a snow storm again?  There’s at least four to five inches on the ground and up to ten inches by tomorrow morning.  I guess we are going to be snowed in again, which means I get to sleep in.  Yay!  🙂

Anyway, I just want to share with you one of my comfort foods for breakfast.  It’s open face egg white omelet with turmeric quinoa, avocado, tomatoes, fresh basil, fresh mozzarella cheese, and pesto.  It’s refreshing and so tasty!

My morning schedule is pretty hectic.  I only get to eat my breakfast when my hubby is off to work and my children are off to school.  When I’m a little hungry and I have the appetite for a hearty meal, this is it.  I get my protein from the egg whites and quinoa, monounsaturated fat from the avocado and olive oil (pesto), fiber from avocado, tomato and basil (at least 4-5 grams of fiber).  A more complete and lighter breakfast compared to a doughnut or a large muffin in my opinion.  I love pesto.  I gotta have it to complete my day.  🙂

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Ingredients:

  • 3 egg whites, scrambled
  • 1 tablespoon olive oil
  • 1 tablespoonful prepared pesto sauce
  • 3 cherry tomatoes, sliced
  • 2 tablespoonful cooked turmeric quinoa
  • 1/8 cup cubed fresh mozzarella cheese
  • flesh of 1/4 ripe avocado, cubed
  • chopped fresh basil for garnish (a must)

Directions:

  1. Heat a small (individual serving) non-stick skillet over medium-low  heat and coat with oil when hot.
  2. Add the egg whites and stir then leave it alone; allowing it to cook.
  3. Tilt the skillet and lift the edge to let the uncooked egg whites flow to the bottom of the pan. Let cook.
  4. Place in order by spreading the pesto first then add the quinoa, mozzarella cheese, avocado, tomatoes and fresh basil on top of the egg whites* (See note).
  5. Carefully, lift with a spatula and slightly tilt the skillet to let the omelet slide right onto a plate.
  6. Serve warm.  Enjoy!

IMG_20140310_111249_792*Notes:

  • Three egg whites may sound a lot, but it’s actually only 51 calories, 10.79 g of protein, 0.72 g of carbs, 0.17 g fat.   No guilt there. You can check fatsecret.com to verify.
  • For easier removal of the omelet from the pan, you can go ahead and transfer the egg whites on a plate before adding all the toppings since they don’t need to be cooked.  Either way, it’s the same process.  You’re adding the toppings on top of the omelet either  it’s in the skillet or a plate.
  • You can flip the egg whites if you prefer to cook it that way or  you can follow the instructions above.
  • The pesto is enough to flavor the omelet so you don’t need to add salt.  However, you may add black pepper if you prefer.
  • The leftover avocado makes a great addition to a salad or a protein shake for lunch or makes a great salsa.
  • A great alternative is you can boil the eggs and discard the yolks and place all the toppings on the plate and enjoy it this way if your prefer.

That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  You can look forward for more original recipes.  Please be kind and provide a link back to source if you plan to use or share any of my recipes.  Thank you and have a wonderful 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.

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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.

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

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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.

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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.

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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!

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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.

Quinoa and Tofu Breakfast Casserole

Quinoa and Tofu Breakfast Casserole

Quinoa and Tofu Breakfast Casserole

Here’s a lighter version of the comfort food, breakfast casserole you can feel good about serving your family. It’s made with quinoa, tofu and mostly egg whites and organic vegetables.   A great brunch party food.  A MUST try.

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My husband doesn’t like tofu, but he loves to eat eggs in the morning.  So, I created this “lightened-up” casserole for breakfast one day.  I gave him a slice without telling him what the ingredients were.  He loved it.  He said it wasn’t very filling and that it was tasty.  I had a slice and I loved it! I absolutely prefer this than the meat casserole.

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CSC_0140I had some leftover broccoli and half of a small zucchini from making the Quinoa and Vegetables Stir-fry.   I didn’t want to waste anything, so I used them for this casserole while they were fresh.  I also used the leftover tofu from making  the Spiced Tofu Scramble.

Ingredients:

  • 7 oz. organic tofu (1/2 of the package), crumbled (see instructions here on how to remove excess liquid from tofu)
  • 1 cup cooked red and white quinoa
  • 8 organic egg whites
  • 5 organic egg yolks
  • a handful of small, bite size organic broccoli florets
  • 1/2 cup zucchini, thinly slice in small bite pieces
  • 2 cups (8oz.) low-fat shredded cheddar cheese
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon chicken bouillon
  • 1 stalk of organic green onions, thinly sliced
  • 1/4 of small onions, chopped
  • 1/2 of red bell peppers, cubed in small pieces
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons extra virgin olive oil or vegetable oil
  • ground black pepper

Preparation Methods:

Preheat oven to 350 degrees.  Heat a skillet over medium heat and coat with oil when hot.  Add the garlic and all the onions. Saute until garlic turns brown and onions are translucent.  Add the bell peppers and vegetables and saute stirring occasionally.  Season with chicken bouillon.  Stir.  Cover and cook until broccoli is half cooked.  Turn off heat.  Add the crumbled tofu and quinoa and mix thoroughly.  Transfer half of the stir-fried vegetables at the bottom of an 8 x 8 square glass baking dish.  Sprinkle with the salt and pepper.   Set aside.  In a medium bowl, combine egg white and egg yolks.  Scramble until frothy.  Add the cheese and the remaining vegetables.  Mix to combine.  Pour in the baking dish with the stir-fried vegetables.  Bake for 30-35 minutes  depending on your oven.  Serve warm.  Cover any leftover with Saran wrap to keep it moist.  Refrigerate to avoid spoilage.

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BEAUTY TIP:

For the unused egg yolks, add 1 teaspoon olive oil and mix until well combined.  Soak nails for 5 to 10 minutes twice a week.  The biotin in egg yolk and the triglycerides in olive oil penetrate the nail bed and work to nourish and strengthens nails according to First Magazine.

FOOD FOR THOUGHT:

Did you know Quinoa is not only high in protein, but the protein it supplies is complete protein?   Meaning that it includes all nine essential amino acids.  Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

If you like this post or my blog, don’t forget to Subscribe to get the latest recipes.  Thanks for following Anna’s Cuisine.  Have a great day!

 

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Baked Salmon with Quinoa and Vegetable Stir-fry

The previous post  was heavy in the stomach, so I hope this will make up for it.  It’s baked salmon slathered with infused rosemary, garlic, and lemon olive oil mixture serve with quinoa and vegetable stir-fry.  Our dinner last night.

CSC_0126There is nothing more satisfying than ingesting nutritious foods like this one .  No guilt. Just wholesome goodness in every bite.  Don’t you agree?

CSC_0117Before you prepare this dish, make the infused olive oil mixture ahead of time for all the flavors to blend in.

Ingredients:

  • 2-6 oz. wild caught salmon fillets
  • 5 cloves of garlic, finely chopped
  • 3 sprigs of organic rosemary, finely chopped
  • 2 tablespoons Extra virgin olive oil
  • 3 tablespoons fresh squeezed lemon juice
  • salt and pepper to taste

Preparation Methods:

Preheat oven to 350 degrees.  In a small bowl or ramekin, combine olive oil, lemon juice, garlic, and rosemary.  To draw out flavors from the garlic and rosemary, try crushing them using the back of the spoon by pressing it on the side of the bowl.  Stir and set aside.   Season salmon fillets with salt and pepper.  Place in a glass baking dish.  Slather about one or two tablespoons of the herb mixture on top of the salmon.  Spread using the back of the spoon.  Bake for 25-30 minutes depending on your oven.

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Rosemary, lemon, and garlic infused Olive oil

While the salmon is baking in the oven, prepare the side dish,  Quinoa and vegetable stir-fry.

CSC_0107Ingredients:

  • 1 cup cooked organic red and white quinoa
  • 1 1/2 cup organic broccoli, cut into small bite pieces
  • 1/2 of organic zucchini, cut into small pieces.
  • 1/2 of organic red bell peppers, cut into small cubes
  • 2 stalks of organic green onions, sliced
  • 3 cloves of garlic, chopped
  • 3 tablespoons of chopped onions
  • 2 tablespoons of the  infused olive oil mixture
  • 1 tablespoon Extra virgin olive oil
  • salt and pepper to taste

Preparation Methods:

Heat a skillet over medium heat and coat with olive oil when hot.  Add the garlic and onions.  Saute until garlic turns lightly brown and onions are translucent.  Add the zucchini, broccoli and bell peppers.  Stir-fry for a few seconds and cover.  Turn the heat to low.  Shake the pan from time to time or stir-fry until the broccoli florets are half cooked.  Add the infused olive oil with the garlic and rosemary.  Stir to incorporate.  Add the cooked quinoa and stir.  Cook just until the quinoa is heated through.  Serve warm with the salmon.

Enjoy all the goodness!

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Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you.

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©annascuisine.wordpress.com (2013-2014), 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.

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Tilapia with Fiery Shrimp and Orange Pineapple Sauce

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

I know some of you have been waiting for the recipe.  So without further a do, here it is as promised. 🙂

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Prepare the ingredients.

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Ingredients:

  • 2-3 Tilapia fillets, seasoned with salt and pepper
  • 1 cup cocktail shrimps
  • mini bell peppers
  • 1 can (8 oz.) pineapple tidbits
  • 1/2 cup of orange pineapple juice
  • sweet chili sauce
  • orange zest of 1 orange
  • 2-3 tablespoons all-purpose flour
  • olive oil
  • salt and pepper to taste

Preparation Methods:

Roast the bell peppers  by placing them on the burner stove with low heat.  You will hear a cracking sound while roasting.  Don’t panic.  It’s just the peppers’ skin popping.    I roasted the peppers only until they are somewhat soft.  Place them on a platter.  Set aside.

Coat a heated skillet with olive oil and add the seasoned tilapia.  Cover and cook until brown. Turn over to the other side and cook until brown.  Remove from the pan and put them on the plate with the roasted bell peppers.

Cook the sauce.  On the same skillet, add about 1 tablespoon of olive oil or butter.  Add the shrimp and cook for 1-2 minutes.  Add in the flour and stir until a paste is formed.  Using a whisk, add the pineapple orange juice and whisk constantly until you create a smooth roux.   Add the orange zest and sweet chili sauce and pineapple tidbits.  Season with salt and pepper to your taste.  Remove from heat and pour over the cooked Tilapia fillets.

Serve warm with your favorite starch.  Bon Appetit! 🙂

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Quinoa Congee Soup

This dish my friend is my healthier version of the Filipino comfort food, Arroz Caldo (Chicken and Rice) or Congee soup.  It’s low in calories and high in protein and fiber and half the carbohydrates than rice.  And, it’s so easy to make.  Your stomach would thank you for having this instead of the usual rice recipe.

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Brown Rice and Quinoa Salad with Stuffed Pepper(s)

If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner?  Read on….

First, the Stuffed Peppers:

I’ve thought of going light for dinner and made an appetizer.  The stuffed baby peppers I made for my son’s 1st birthday party came to mind.  Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken.  I’m ready to rock ‘n roll.  🙂

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This appetizer is so easy, fast, and light in your gut.  And, it involves minimal preparation.  Hey, no cooking!   🙂

Prepare the ingredients.

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Ingredients:

  • 1 grilled chicken breast or tofu
  • 1 tablespoon pesto sauce
  • salt and pepper to taste
  • Tricolor baby bell peppers or tomatoes
  • shredded parmesan cheese

*Note:  Double the recipe for larger servings.

Preparation Method:  Cut the bell peppers in half, remove the seeds being careful not to remove the stem.

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De bone the chicken and slice in tiny pieces.

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Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.

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Stuff the peppers with the chicken mixture and top with parmesan cheese.  Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.

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Now, the Brown Rice and Quinoa Salad.

As I kept opening the fridge, I saw the bean sprouts I bought  the other day and they didn’t look happy.  If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad.  Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.

Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead.  I added the mango the last minute since it was smiling at me.  So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition.  Well, that’s what happened.

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Prepare the Ingredients:

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Ingredients:

  • Seeds of Change Brown Rice and Quinoa (8.5 oz.)
  • 1 plum tomato, diced
  • a handful of bean sprouts
  • Edamame (green soy bean)
  • flesh of half mango, diced
  • Miso and ginger dressing
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • lime (optional)
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Preparation Instructions:

  • Prepare the brown rice according to package directions (microwave).  Let cool.
  • Once it’s cooled, add all ingredients in  a bowl.
  • Drizzle with the dressing and toss to incorporate.

Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad.  Viola!  It looks like summer.

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Variation:  Stuffed Tomato

You can also add tofu in the salad and use it as stuffing like the one I made below.   Great for parties or at any gathering. Yum!

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©annascuisine.wordpress.com (2013)   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.