Archive for the ‘Lunch’ Category

I stumbled upon this recipe online recently, and am so glad I did. Quinoa was one of those things for which I needed a good recipe. This was it! Super simple, really, but it made the quinoa seem so normal(It is kind of a strange grain!). This would make such a great side dish to serve with dinner, or a quick lunch.

If you’re not familiar with Quinoa(say, KEEN-WHA), it is a protein packed, grain-like, seed originating from Peru. Also high in iron, magnesium, phosphorus, and fiber, it is becoming increasingly popular as a health food.

Roasted Garlic, Red Pepper, and Mushroom Quinoa

1 head garlic

2 Tablespoons olive oil

2 cups quinoa, uncooked, RINSED WELL! (Available at The Granary)

1 red bell pepper, diced

8-10 small mushrooms, chopped

Preheat oven to 400 degrees. Slice top off of garlic head, and peel away extra papers skin on outside. Drizzle top lightly with olive oil. Wrap in tin foil and roast 20-30 minutes or until soft and golden. Unwrap and cool for handling.

Meanwhile, bring rinsed quinoa and 4 cups water to a boil on stove. Reduce heat to low, cover, and let simmer until water is absorbed and quinoa is cooked(12-15 minutes).

Heat olive oil in separate skillet and saute red pepper and mushroom until soft(6-8 minutes). Add cooked quinoa and content of roasted garlic cloves. Salt to taste.

original recipe found here


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Kale and Onion Tart

I love this simple quiche style tart. Almost rustic in its simplicity, the flavors from the green onion and cheese are savory and complimentary. And don’t stop reading at this point because you aren’t in the mood to mess with a pie crust. This whole wheat crust is quick to whip up and pat in the pan. No rolling or chilling required. 

The key to a really stunning filling is the buttermilk, but if you are hesitant about the strong flavors, I would encourage a combination of buttermilk and regular milk.  

Here’s how I make it with cheddar cheese. If you are ever in the mood to experiment, I think a parmesan version would be wonderful.

Kale and Onion Tart

the crust:

1/4 cup butter softened

1/4 cup coconut oil melted

1 1/4 cups whole wheat flour


Preheat oven to 400 degrees. Mix butter and coconut oil together in bowl. Pour in whole wheat flour, and stir to absorb butter mixture until it is crumbly. Add water, a tablespoon at a time until dough begins to hold together. Dump into a 9-10 inch pia pan or a tart pan, pressing dough across the bottom and up the sides. Prick all over crust with fork.  Bake 15-20 minutes.



4 cups(approximately) coarsely chopped kale. (I buy it already chopped. If you buy it whole, trim out the tough stems before chopping)

2-3 green onions, sliced

1 1/4 cup buttermilk or a combination of milk and buttermilk

2 eggs

4 oz grated cheddar cheese

salt and pepper

Steam kale in a covered pan with a little water for a couple of minutes, just until wilted. Pour out excess water. Stir in onion and plenty of salt and pepper.

After removing crust from oven, reduce heat to 375 degrees. Whisk eggs and buttermilk together in a bowl. Sprinkle in some salt and pepper.

Fill crust with kale mixture, then cheese, then the egg mixture. Try to immerse the kale under the egg mixture if possible. Bake for 25-30 minutes, until custard is set. Best served cooled slightly.

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