Quinoa Salad with Asparagus and Chickpeas

Quinoa Salad with Asparagus and Chickpeas

There is something satisfying about eating clean. When clean eating is combined with flavor and good ingredients that satisfaction increases to almost a euphoric sense of well being. I love asparagus. I also happen to love quinoa.  It’s popularity in my house is going strong. My husband likes it and so does my baby girl and that, my friends, is good in my book.

To think, this recipe started when I send Kurt to the store for a little asparagus instead he returned with a family size package that could have fed 8 people.

Quinoa Salad with Asparagus and Chickpeas

What I mostly love about this recipe is how sturdy it is. It holds up well and does a good job keeping you full for hours. The trick to eating healthy is using the ingredients you like and turning them into recipes you love. Variety is key and it’s likely to help prevent food boredom resulting in fewer slip ups and late night trips to the snack cabinet or the junk food drive through. I haven’t had drive through junk in over 5 years and proudly admit that I don’t miss it. Briana hates drive through food as well. Last time she had it, she proclaimed it tasted nasty and spit it out. She was 4 then, three years later she is still drive through junk free.

Quinoa Salad with Asparagus and Chickpeas

Quinoa Salad with Asparagus and Chickpeas

Quinoa Salad with Asparagus and Chickpeas

Quinoa Salad with Asparagus and Chickpeas

Have a fun day everyone! I’m off, thanks to the Winter Storm Juno we have a snow day.

Quinoa Salad with Asparagus and Chickpeas

Rating 

Prep time: 

Total time: 

Serves: 6

Ingredients
  • 1 cup quinoa, uncooked
  • 1 bunch asparagus, cut into one inch pieces
  • 2 carrots, peeled and shredded
  • 1 can (15oz) chickpeas, rinsed and drained
  • handful fresh parsley, chopped
  • salt & pepper
  • ¼ cup italian dressing (more if needed)
Instructions
  1. Bring two cups of water to a boil and cook quinoa according to the package instructions. Let stand uncovered, fluff with a fork and allow to cool.
  2. In a separate pot bring a cup of water to a boil, add asparagus and cook for 2 minutes. Drain and set aside. The asparagus should be slightly crunchy.
  3. Combine quinoa, asparagus, carrots, chickpeas and parsley in a bowl.
  4. Stir in italian dressing. Season with salt, pepper and enjoy.

 

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Turkey Enchilada Loaded Nachos

I am so excited to share that I am officially training for my first Half Marathon. It’s an exciting feeling but I know what lies ahead of me. It’s not going to be easy but it is certainly going to be rewarding and thrilling. I feel as if this is the beginning of something new. A beginning of a new addiction and hopefully many more races will follow. I am a week into my training, feeling great and having a sense of accomplishment. Excitement and exhaustion lies ahead.

Turkey Enchilada Loaded Nachos

Let’s talk about these loaded nachos. Ground turkey simmered in enchilada sauce makes an excellent addition and is much healthier too. I layered the nachos so that there is flavor in every bite. Refried beans, enchilada turkey and habanero cheddar cheese layered in whole grain tortilla chips, then topped with avocado, corn, tomato and jalapeño is football food made in heaven. This is a dish that will surely make your guests happy during the big game.

Turkey Enchilada Loaded Nachos

Being insane hot sauce addicts we can handle some pretty spicy sauces so naturally this entire skillet got smothered in one of our favorites. Hot sauce is a must with any nacho dish. I added hot sauce to the enchilada turkey and the refried beans as well. Of course you can adjust to your liking.

Turkey Enchilada Loaded Nachos

Turkey Enchilada Loaded Nachos

Have a delicious week! Eat, smile and be happy!

Turkey Enchilada Loaded Nachos

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 5 oz multigrain tortilla chips
  • 1 lb ground turkey
  • 1 tsp dry oregano
  • 10 oz can enchilada sauce (msg free and preferably organic or home made)
  • a few good dashes of your favorite hot sauce
  • ¾ cup habanero cheddar cheese
  • 7 oz (1/2 can) refried black or pinto beans
  • 7 oz (1/2 can) canned corn, drained
  • ½ avocado, cut into chunks
  • 1 medium tomato, chopped
  • handful cilantro, chopped
  • 1 jalapeño, sliced
  • 2 tbsp olive oil
Instructions
  1. Turn the oven on to broil.
  2. Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano, cook covered until the sauce reduces by third. Season with hot sauce. Remove from heat.
  3. Pour refried beans into a small sauce pot, allow to come to a simmer. Remove from heat.
  4. At the bottom of a cast iron skillet arrange half of the tortilla chips. Top with half of the turkey mixture, half of the refried beans and half the cheese. Arrange the rest of the tortilla chips on top. Once again top with the rest of the turkey, refried beans, corn and cheese.
  5. Broil until the cheese is melted, about 5 minutes. Keep an eye on it.
  6. Before serving top with jalapeño, avocado, tomato and cilantro.
  7. Enjoy with hot sauce.

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Bone Broth Soup with Beans & Lentils

Bone Broth Soup with Beans

A big pork shoulder bone gave life to a new recipe simply because I couldn’t stand to throw away a treasure like that. Just looking at it made me think of a big pot of broth and since I was on vacation a big pot of broth led to a big pot of delicious bean soup. There is so much flavor in a homemade broth. I can drink it straight topped with sliced scallions and herbs anytime. But freezing it for future recipes makes me the happiest. Making a big pot of soup makes me pretty happy too.

Bone Broth Soup with Beans

Pork shoulder is a fantastic cut of meat. It’s huge too, which only means one thing, lots of delicious recipes. I buy it to make Roasted Pork, Pork & Poblano Stew and one of my favorite citrus pork recipes for tacos from the Truly Mexican Cookbook by Roberto Santibanez.  I also save the bone to make a pot of broth, freeze it and use it in other dishes.

Bone Broth Soup with Beans

Bone broth is a good source of minerals like calcium, phosphorus, magnesium and your body can easily absorb it. It contains chondroitin sulfate and glucosamine, which help reduce inflammation and joint pain. Properly prepared bone broth aids digestion, and muscle repair. On top of all that it tastes delicious, adds flavor to your dishes and is so much better than the MSG loaded kind you get at the store.

Bone Broth Soup with Beans

I realize that preparing a broth like this is time consuming. I have two solutions for you. The first, good for the weekend,  is to throw all the ingredients in the pot and let the magic happen while you clean the house, do your chores or relax on the couch.  The second is to use that trusted slow cooker. Yes, the slow cooker is one of the greatest tools for making broth. I suggest boiling the bone first in a pot of water for 5 minutes to remove the scum and then transferring the bone with fresh clean water to the slow cooker.

After that cooking those beans in the broth is a peace of cake. Just leave the beans to soak in water while the broth is in the slow cooker.

Bone Broth Soup with Beans

Happy Almost Weekend!!!

Bone Broth

Rating 

Ingredients
  • 1 pork shoulder bone
  • ½ lb pork shoulder meat, cut into 1 inch chunks
  • 2 carrots, peeled, cut in half
  • 1 large onion, peeled, cut into quarters
  • 2 celery stalks, cut in half
  • 3 garlic cloves, smashed
  • 1 bunch fresh parsley
  • ½ tbsp dry rosemary
  • 8 cups fresh water
  • salt to taste ( if using broth for the Bone Broth Soup with Beans, omit the salt)
Instructions
  1. Stove top method: Add all ingredients to a pot, cover with water and bring to a boil skimming the surface of scum before it begins to boil. Reduce heat and simmer for 3 hours.
  2. Slow cooker: Bring a pot of water with the shoulder bone and meat to a boil. Allow to cook for 5 minutes. Drain and rinse the bone. Add the bone, meat and the rest of the ingredients to a slow cooker and cook for 8 hours.

Bone Broth Soup with Beans & Lentils

Rating 

Ingredients
  • ½ lb beans, preferably soaked overnight or for at least 4 hours
  • ⅓ cup yellow lentils
  • 2 carrots
  • 1 onion
  • 1 celery stalk
  • 1 tsp dry thyme
  • 3 garlic cloves
  • Broth from the Bone Broth Recipe Above
  • Meat chunks from the Bone Broth Recipe Above (discard the bone)
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley
Instructions
  1. In a large soup pot or the Dutch Oven heat olive oil add carrots, onion, celery and garlic. Cook for 3 minutes then stir thyme, beans, lentils and meat chunks.
  2. Pour in all of the bone broth, bring to a boil, reduce heat and simmer until the beans are tender, about 1 hour.
  3. Season with salt, pepper and fresh parsley. (It's important not to add salt while the beans cook, otherwise they will be tough and take much longer to become tender)
  4. Enjoy.

 

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