Quick Fix: Rice Cooker Quinoa

A comforting, warm, meal ready in 20 minutes, using just your rice cooker. What are you waiting for?

Quick Fix: Rice Cooker Quinoa
entrée, Side
4-6
 
A quick and delicious meal of veggies and fluffy Quinoa cooked completely in the rice cooker!
Ingredients
  • 1 Garlic clove, pressed or minced & ½ Onion diced
  • ⅔ cup bite size broccoli & carrots
  • Spices: Lemon Pepper or Garlic Salt & Pepper etc.
  • 2½ cups water
  • 2 Tbls.-1/4 cup organic Ketchup
  • 1½ cups Quinoa
Instructions
  1. Plug in rice cooker (or turn on stove w/small stockpot)
  2. Put in garlic, onion, let brown. Add other veggies.
  3. Once browned, add Quinoa, spices, and water.
  4. Stir, cover and leave to cook for about 12 minutes.
  5. Check taste and tenderness (add more water if too dry, add additional spices if needed).
  6. Let cook additional 4 minutes (or ours automatically turns to "warm")
  7. Serve in a mug

 

 

 

Quick Fix: Cream of Broccoli Soup

I love my new red, shiny Vitamix. It has the strength of 10 kitchen appliances and makes the most velvety smooth soup you’ve ever tasted. Did I mention it cooks it to the perfect temperature too? This was a quick fix soup I made the day it arrived, as in “QUICK, what do I have to throw in this puppy?”

 

 

Cream of Broccoli Soup
entrée
 
Ingredients
  • 3 crowns of broccoli and or assorted greens (Bok Choy, Spinach etc.)
  • Half an Onion, Sliced
  • 2 Garlic cloves
  • ½ Package of Silken Tofu or 1-2 Cups Milk (almond)
  • water
  • S&P
  • Olive Oil
  • Nutritional Yeast
Instructions
  1. Clean broccoli and greens if using. Place with sliced onion in a baking dish or cookie sheet.
  2. Season heavily with cracked black pepper and lightly with salt, drizzle or spray with olive oil.
  3. Bake at 350 degrees for 10-20 minutes.
  4. Place roasted veggies in blender, add ½ package of Tofu or 1 cup milk; Blend.
  5. Add few tablespoons of Nutritional Yeast.
  6. Taste, season with more S&P or Nut. Yeast if needed, adjust creaminess with more tofu/milk or water if too thick. If using Vitamix, blend on high for 4-5 minutes or until heavy steam comes through opening. If using conventional blender, pour into pot to heat up if desired.

 

Quinoa Stuffed Acorn Squash

Acorn squash is a slightly sweet and nutty cousin of the pumpkin, versatile and delicious baked, steamed or grilled. The whole squash can be eaten as the skin becomes soft and tender as it cooks and the seeds can be toasted in garlic and olive oil for a satisfying crunch.

 

Quinoa Stuffed Acorn Squash
Entree
4-8
 
To prepare an Acorn squash, wash the outside then use a large sharp knife to cut in half. Use a spoon to scrape out the seeds and strings. Wash and reserve the seeds.
Ingredients
  • 2 Acorn squash, halved, seeds reserved
  • 1 cup rinsed Quinoa
  • ¼ cup Diced Onion & Garlic
  • 1-2 cups Chopped Veggies (Asian eggplant and zucchini)
  • 1 can crushed tomato + water (1 cup Quinoa takes about 2 cups liquid)
  • Spices (Oregano, Basil, Red pepper flakes, Salt & Pepper)
Instructions
  1. Bake the prepared Acorn squash in a 300 degree oven for 1.5-2 hrs., or until tender when pierced with a fork.
  2. Saute the onion and garlic in a pan sprayed with olive oil.
  3. Add the eggplant and zucchini, saute for 3 more minutes or until eggplant begins to turn translucent.
  4. Sprinkle with herbs, salt & pepper.
  5. Push veggies up around edge of pan, making an area to pour and toast Quinoa in center.
  6. Stirring the Quinoa constantly, toast until golden brown in color (it will pop).
  7. Add can of crushed tomatoes, stir and let cook for 15 minutes, adding water as needed.
  8. When all liquid is absorbed, taste and adjust seasonings.
  9. Put seeds on cookie sheet, spray with olive oil, sprinkle with garlic salt and broil until browned and crisp.
  10. Scoop filling into squash, sprinkle with seeds and serve!

 

Grandma E made that ceramic pumpkin for me when I was 1 year old….AJBeans particularly liked that in the picture it seems to be watching in mock horror as the squash was served. Silly Pumpkin, plants are for humans!

Happy Halloween!

Quick Fix: Overnight Oatmeal Cookie Oats

A quick and healthy breakfast that will fill you up and is ready in 1-2 minutes. I make a few jars at a time and stick in the fridge/lunchbox for the next few days. Done and done.

 

 

4.0 from 1 reviews
Quick Fix: Overnight Oatmeal Cookie Oats
Breakfast
1
 
I keep a ready supply of frozen ripe bananas in a ziplock bag. Feel free to use the one on your counter, just mash well. I save all my glass PB, Brown Rice syrup etc. jars and reuse them for overnight oats. The possibilities are endless, try with a sprinkle of chocolate chips or a swirl of peanut butter.
Ingredients
  • Half a frozen banana
  • ¼ cup rolled oats
  • 2 tbl. - ¼ cup Steel Cut Oats
  • 1-2 tsp. Chia Seeds
  • Sweetener of choice (Agave, Honey or Zsweet)
  • 1 tsp. Vanilla
  • Sprinkle of spices: Cinnamon, Nutmeg, Cloves
  • Almond milk
  • sprinkle of raisins
Instructions
  1. Stick banana in jar, microwave 20-40 seconds or until melted.
  2. Add oats, spices, vanilla, Chia seeds, raisins, sweetener, and enough milk to cover.
  3. Stir, taste, adjust seasonings & sweetener.
  4. Put on lid, stick in fridge overnight.
  5. Add more liquid if needed. Eat as is or microwave for 1½- 2 minutes.

 

Quick Fix: Spicy Rice Cooker Beans & Rice

As the weather turns colder this Quick Fix is a staple in our house.  I prep the few ingredients, throw them in our rice cooker and like a mini-crockpot it cooks them perfectly and turns itself to warm when the dish is ready.

 

 

Quick Fix: Spicy Rice Cooker Beans & Rice
entrée
4-6
 
Cooked beans and or rice roughly doubles from the dried amount (I.e. ½ cup dried beans = 1 cup cooked). Therefore, one serving of beans or rice is ¼ dried or ½ cup cooked. Use the base of a grain+a bean+2 veggies and see what yummy concoctions you come up with!
Ingredients
  • 1 Garlic clove, pressed or minced
  • ½ Onion diced
  • ½ cup torn bite size pieces of collards or other greens & Handful fresh diced tomato
  • 1 can diced tomatoes
  • Sprinkle of Spices (Salt & Pepper, Red pepper flakes, cumin, oregano etc.)
  • 2½ cups water
  • 2 Tbls.-1/4 cup Hot Sauce
  • 2 Tbls.-1/4 cup organic Ketchup or Tomato Paste
  • 1½ cup Grain (Brown Rice, Barley etc.) + ½ cup dried Beans (or 1 can)
or
  • 2 cups Grain & Bean Mix
Instructions
  1. Plug in rice cooker (or turn on stove w/small stockpot).
  2. Put in garlic, onion, let brown.
  3. Add grains, beans, canned tomatoes,Greens, spices, and water.
  4. Stir, cover and leave to cook for about 20 minutes.
  5. Check taste and tenderness (add more water if too dry, add additional spices if needed).
  6. Stir in Hot Sauce & Ketchup & Fresh Tomatoes.
  7. Let cook additional 10-15 minutes (or ours automatically turns to "warm").
  8. Serve in a mug with a side salad.

 

 

Quick Fix Sweet Tooth: Raw Chocolate Chip Oatmeal Cookie Dough

OH MY GOODNESS this is good.
Known the world over in Raw & Vegan circles, “Raw Cookie Dough” is amazing. Try my version for a quick fix to your sweet tooth and comment what you think!

Quick Fix Sweet Tooth: Raw Cookie Dough
Snack, Dessert
6
 
To taste like actual dough, get good quality dates like Medjool. I've tried Sun-made and Amport "chopped dates" and they didn't work quite as well, but still tasted good. The high quality get processed very smooth and become like brown sugar whereas the Amport and Sun-maid remain a bit chunky. I buy good quality Medjool dates at Costco in the produce section, usually by the pineapples and melons.
Ingredients
  • 200 g (1⅔ cups) good quality pitted Medjool dates
  • 75 g (1/2-2/3 cups) cashews (raw, organic, unsalted are best)
  • ½ tsp vanilla
  • ½ cup oats
  • sprinkle sea salt
  • handful chocolate chips
  • almond milk (if needed)
Instructions
  1. In the food processor, blend the dates, cashews, and vanilla.
  2. Add the oats, sea salt and chocolate chips and give a final whirl to stir in.
  3. (If too dry add a almond milk by the teaspoon).
  4. Form into balls (or eat with a spoon right out of the bowl like real cookie dough)....
  5. Keep leftovers in the fridge.

 

 

Tilapia Al Forno with Crispy Roasted Brussels Sprouts

I saw the Tilapia Al Forno recipe in the Wegman’s Menu Magazine and thought it sounded quick and tasty.  Al forno means “from the oven” and the recipe only called for 3 things; basting oil, panko bread crumbs and fish. It also boasted being ready in 7-12 minutes. I prepared some simple Brussels sprouts and a Mediterranean side salad to accompany the crispy topped moist white fillet. Not sure if you like Brussels Sprouts? Give them a go and comment below your final thoughts. When roasted they have a wonderful sweet flavor that we love. Not  to mention they are healthful cruciferous veggies; packed with fiber, phytochemicals and vitamins like K & C (could lower your risk for cancers). I also think they are super cute and  I’m pretty sure I would have loved them as a kid; it’s like eating a whole cabbage in one little bite. Take that Peter Rabbit!

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