Tuesday, March 17, 2015

Curried Chicken and Quinoa

1 - 2 chicken breasts, cooked and shredded
2 tablespoons olive oil, or as needed
1 small onion, diced
1 head broccoli, chopped
1 zucchini, diced
1-2 peppers, green or red, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon chile powder
salt and pepper to taste

Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
Pour broth into the pan and bring to a boil. Reduce heat and add chicken, broccoli, peppers, curry and chile powders; cover and simmer for 15 minutes.  Add zucchini, cook an additional 5 minutes. Season to taste with salt and pepper.

Mediterranean Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Monday, March 2, 2015

Peach Lemonade

1 cup of lemon juice (6 to 8 lemons, depending on size)
1 29 oz can sliced peaches in JUICE
4 to 4 1/2 C water
3/4 C sugar

Juice the lemons.  Throw entire can of peaches, juice and all, into the blender.  Puree until smooth.  Add sugar.  Puree until smooth.  Add lemon juice.  Puree until smooth.  Put cold water in pitcher.  Add lemon/peach/sugar mixture and stir together.  Serve.

Makes about 2 quarts.