Tag Archives: quinoa

Quinoa, Corn,Spinach, & Sundried Tomato Stuffed Artichokes

quinoa stuffed artichokesOne of my favorite ways to enjoy the true flavor of artichokes is to just steam them and dip the leaves indulgently into melted butter with an added  squeeze of lemon–perfection. Stuffing artichokes  with buttery breadcrumbs, cheese, and herbs is pretty hard to beat too. While both of these options are delicious, they aren’t exactly what you would categorize with  #light ,  #healthy , #SummerBeachBody tags.

quinoa stuffed artichokesThe  artichokes I’m sharing here today however, are something you can feel great about eating. They are low in fat, calories, and packed with a protein boost from the quinoa.

This recipe came together one afternoon when I was trying to figure out what I was going to make for dinner with the stuff I had on hand. Quinoa (ready in 15 minutes) has become kind of my go-to backdrop on these kinds of days, where often times I throw together a saute of whatever vegetables are in the fridge and toss it together with a few herbs or chiles.

On this particular day,  I spotted the artichokes and decided my usual saute would make a really nice filling. Why not? —-Dinner was saved and we all loved the artichokes. I hope you will too!

quinoa stuffed artichokes

Quinoa, Corn,Spinach, & Sundried Tomato Stuffed Artichokes
Serves: 4
 
Ingredients
  • 1½ cups water
  • ¾ cup quinoa
  • ½ tablespoon olive oil
  • ¼ finely chopped shallots
  • 3 gloves garlic, minced
  • ¼ cup chopped sundried tomatoes (oil packed--drained)
  • Kernels from 2 ears fresh corn
  • 5 ounces baby spinach
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup prepared pesto (good quality jarred or homemade)
  • Salt and freshly ground pepper to taste
  • 4 large artichokes, stems trimmed, thorns trimmed from leaves
Instructions
  1. Heat water to boil in a small saucepan over medium high heat. Add quinoa, reduce heat to low; cover, and simmer 1 minutes.
  2. Meanwhile, heat olive oil in a large saute pan over medium heat. Add shallots, garlic, and sundried tomatoes; cook, stirring frequently for 2 minutes. Add corn and spinach, cooking an additional 2 minutes, until spinach has wilted. Remove from heat and transfer to a large bowl. Add cooked quinoa to bowl with shallot mixture. Add lemon zest, lemon juice, and pesto to bowl; toss well. Season with salt and pepper.
  3. Using a spoon, stuff about 1 teaspoon of filling into the bottom of
  4. each artichoke leaf. Place artichokes in a vegetable steamer or into a large pan with a steamer basket insert and steam artichokes 45-50 minutes or until artichoke leaves release easily when pulled.

 

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Chicken and Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce

Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper SaucePretty poblano peppers, stuffed and lined up all in a row. When I looked down at them  sitting in their vibrant red sauce, I knew I needed to grab a quick picture  before they went into the oven. I wasn’t planning to do a post about them, but after I shared this picture on Instagram/Facebook/Twitter, I had requests for the recipe.

So here we go, with just one picture that will have to do, taken on my iphone.

When we first moved here from California the only place you could find poblano peppers was in the latino market we had in town. Not exactly around the corner from me, but when I wanted to take care of my Mexican craving, I would make a point to drive out and get them. Thankfully a lot has changed since then, and all of our grocery stores carry a wide variety of chile peppers. I still can’t figure out why they don’t seem to know the code when I get up to the register though, or what the pepper is called…?  Even if I have to wait while the checker calls for help, I don’t mind (too much), because I am grateful they have them for me to roast when I get home.

I roast poblano peppers and stuff them with all sorts of things like shrimp & goat cheese, roasted vegetables & Monterey Jack, Corn & Feta…the list goes on. It usually comes down to what I have in the refrigerator at the time, and then it all comes together. They are a favorite in our house regardless of the filling, and they are popular with me too, because on busy days I can prepare them ahead and pop them into the oven just before dinner.

So here you go, Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce. I hope you like them!

Chicken & Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce

Chicken and Quinoa Stuffed Poblanos with Roasted Red Pepper Sauce (4 servings)
 
Ingredients
  • 8 large poblano peppers
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • ½ cup finely chopped red bell pepper
  • 1 pound chicken Italian sausage, removed from casing
  • 3 cloves garlic, minced
  • 1½ cups cooked quinoa
  • ¼ cup chicken broth
  • Salt & pepper
  • Roasted Red Pepper Sauce:
  • 1 tablespoon olive oil
  • ¼ cup minced shallots
  • 2 cloves chopped garlic
  • 4 red bell peppers (may use jarred roasted red peppers)
  • 1 cup chicken broth
  • Salt & pepper
Instructions
  1. Line the top oven rack with aluminum foil. Place peppers on foil under broiler until blackened on all sides. Enclose in foil 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  2. Meanwhile, heat olive oil in a medium skillet over medium high heat. Add onion, red peppers and sausage. Use a stiff spatula to break the sausage into several pieces. Cook until chicken sausage is cooked through, about 7-8 minutes. Add garlic; cook and stir an additional minute. Add cooked quinoa and chicken broth, season with salt and pepper, and stir to combine. Remove from heat.
  3. Carefully spoon filling into peppers, pulling up sides of peppers to close slightly. Ladle enough Roasted Red Pepper Sauce (recipe follows) to cover the bottom of a 13x9" pan. Place stuffed peppers atop sauce. Cover with aluminum foil and bake 20-25 minutes, or until heated through.
  4. For sauce:
  5. Line the top oven rack with aluminum foil. Place peppers on foil under broiler until blackened on all sides. Enclose in foil 10 minutes. Peel, seed, and coarsely chop bell peppers.
  6. Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

 

 

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Hello Nashville!

Just returned from Nashville, where I kicked off my book tour.

There probably aren’t too many people that head to the grocery store as soon as they get off the plane, but in my case, that is exactly what I did in order to prepare for my cooking segments the following day.

Got started with a visit to Tennessee Mornings, followed by a spot on Talk of the Town, where I made a recipe from Friends at the Table: Quinoa Corn Salad with Mint Vinaigrette.


Had a fantastic week, exploring the shops and restaurants of nearby Franklin and Leiper’s Fork. I fell in love with the beautiful rolling hills, and charming tree lined streets. Though I didn’t spot any of the celebrity local residents  like Nicole Kidman, Keith Urban, or the Judds, I did discover a few menu items that were new to me.

 

Have you ever heard of the Meat & 2? I enjoyed barbeque, sweet potato fries, and turnip greens~so good!

It turns out there are restaurants devoted to the concept…..where have I been?

And then there were the fried pickles, also new to me, and surprisingly delicious! We had them mixed together with fried jalapenos, which created an amazing  flavor contrast that had me reaching back into the basket for more.

And then there was the  chocolate chess pie…it’s a good thing I brought my running shoes with me!

I also had the chance to experience Music City at its finest, attending a music showcase at 12th & Porter.

I finished off the trip with a cooking demonstration and book signing at the Viking Culinary Center in Franklin. Thanks to the wonderful staff at Viking for spoiling me! Walking in with all of the prep done is something I am not used to…at all.

I was so excited to meet food blogging friends Beth,  of Eat. Drink. Smile and Leah, of SoHowsitTaste

Spending time with my awesome publicists, Lola Honeybone (on my left, and yes, that is her real name!) and Beth Hood (on my right) completed the trip. They are the best!

I will be headed to the Philadelphia area, teaching another class at the Bryn Mawr Viking Culinary Center on May 5th. If you are in the area, I would love to meet you! You can find out more about this Cinco de Mayo inspired menu/event by clicking here.

I will also be teaching a class at the Garden City, NY Viking on June 25th; details to follow~

 

 

 

 

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