Tuesday, April 30, 2013

Zucchini Quinoa and Tilapia

Sergio loves to say the word quinoa, I wish you could hear it, but I actually haven't cooked it for a while.  Sergio said he thought I wasn't cooking it because he likes to say it over and over again when I'm preparing it. But no, I'm not holding out on quinoa goodness I just didn't have the inspiration until I got these great looking zucchinis in my delivery on Friday. Enjoy!


Makes 4 servings of quinoa
For the quinoa:
1 tablespoon olive oil
1/2 medium red onion, chopped
2 garlic cloves, chopped
1 medium zucchini, chopped
2 cups vegetable broth
1 cup quinoa
1/8 teaspoon crushed red pepper flakes

For the fish:
2 frozen or fresh tilapia filets, fully defrosted
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1 teaspoon basil (dried or fresh), divided

  1. Add oil to a small pot and heat on medium high heat.  Once the oil is shimmering add the onion, and garlic.  After the onion begins to soften and the garlic becomes fragrant add the crushed red pepper, zucchini vegetable broth and quinoa.  Once the broth comes to a boil reduce to a simmer, cover and cook for 15-20 minutes or until the broth has evaporated.
  2. Meanwhile, pat the Tilapia dry and coat both sides of each tilapia with a onion powder, garlic powder and the dry or fresh basil.  Heat a non stick skillet with a light coat of olive oil.  Add the tilapia for around 5-7 minutes on each side (depending on the thickness of the filet).
  3. Serve the tilapia over a bed or quinoa.  Enjoy!
Serving Size (1 cup quinoa and 1 tilapia filet)
Calories           240
Fat                   3.6g
Cholesterol      50mg
Sodium            47.7mg
Total Carbs      23.8g
Protein             28g

Sunday, April 28, 2013

Brussels Sprouts "In Season"

Previously (while living in CA) I never appreciated the featured articles aimed at selling the magazines in the cashiers aisles describing how to prepare this seasons variety of veggies.  Living in California offered a unique situation where everything was in season all year long, making these specialized articles about asparagus and peaches a bit senseless. But now that I reside in Texas it makes more sense to our pocketbook to focus on those veggies that are "in season." My Farmhouse Delivery also consists mostly of veggies that are in prime season forcing me to delve into veggies that I would typically ignore back in California.  A few weeks ago I received a small bundle of brussel sprouts and delicate baby carrots.  I then realized that I had seen recent articles on how to show case brussel sprouts...and artichokes, zucchini  and baby carrots, but one blog at a time okay?  Below is a variation on a recipe from www.allrecipes.com for preparing brussel sprouts without turning on the oven. Enjoy!

1 olive oil
2 cloves garlic, chopped
2 cups Brussels sprouts, trimmed and halved
1/3 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
2 tablespoons golden raisins
salt and ground black pepper to taste

1.Add olive oil to a large pan and  heat on medium high for about 3 minutes. Add the onions, garlic and crushed red pepper flakes, stirring to coat the onions and garlic with the oil, allow to cook for about 3 minutes. Add the  Brussels sprouts(cut-side down), cover and cook until golden brown, 4 to 6 minutes.
2.Flip Brussels sprouts; add the vegetable broth and raisins. Cover and cook until a paring knife can go through the Brussels sprouts without resistance and the broth has mostly evaporated, about 6 more minutes. Transfer to a serving plate. Sprinkle with salt, and black pepper if desired.

Monday, April 8, 2013

Curried Quinoa Salad

Curried Quinoa Salad

This was so delicious, it is must try for those on vegetarian or vegan diets.  I used coriander instead of cumin only because I didn't have any in the pantry.  Also, I paired it with some chile verde chicken which complimented the tangy curry.  Enjoy!