QUINOA FRUIT AND NUT MIX

This is a really yummy quinoa snack or desert that i made for myself this weekend! It is so easy to make, very filling and it is pretty good for you too! Enjoy! 

1/2 cup raspberries
 1 banana
1/4c dried cranberries
2tbsp chopped pecans
1tbsp green pumpkin seeds
2tbsp slivered almonds
3/4 c. Cooked quinoa
Cinnamon and brown sugar - sprinkled to taste

Mix all ingredients.  Chill and enjoy!

Chicken Quinoa Soup

This soup was so good! I think that this is the best recipe that I have made so far in this course! It was really busy to make this, but it is worth it in the end! I also doubled the recipe to feed everyone In my family!

Serves: 6 

Total Time: 1 hour

INGREDIENTS:

2 tablespoons olive oil

1/2 cup carrots; chopped, optional.

1/2 cup celery; chopped

1/2 cup Onions; chopped

2 cups Water

3 cups chicken broth or stock

1/2 cup quinoa; rinsed

2 cups chicken; cooked and diced

1/4 cup parsley; chopped fine

1/2 teaspoon garlic powder

1/2 teaspoon fresh black pepper

1/2 teaspoon Salt

INSTRUCTIONS:

• In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.

• Add ½ cup chopped carrots, ½ cup chopped celery, and ½ cup chopped onions or scallions to the heated oil and fry for about 5 minutes or until the vegetables just start to brown.

• Stir in 2 cups of water and 3 cups of chicken stock or broth and bring to a boil.

• Stir in ½ cup of rinsed quinoa, 2 cups of cooked and diced chicken, ¼ cup finely chopped parsley, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Cover the pan, reduce the heat to low, and cook for 20 minutes.

• Adjust the seasoning if necessary and serve. This recipe yields approximately 8 one-cup servings.

Quinoa

quinOA SALAD

INGREDIENTS

1 pint grape or cherry tomatoes, halved
1 head broccoli, cut into florets
Olive oil
Salt and pepper, to taste
2 cloves garlic, minced
1 cup uncooked quinoa
2 cups veggie stock
4 oz. crumbled feta, divided

DIRECTIONS

• Preheat the oven to 400˚ F.  Line a baking sheet with foil.  Place the tomatoes and broccoli on the baking sheet. Drizzle with olive oil, season with salt and pepper to taste, and toss to combine well.  Bake, stirring every 10 minutes or so, until the veggies are just tender, about 30 minutes.  About 5 minutes before the baking time is up, add the garlic to the pan and toss to mix well.
• Rinse the quinoa well in a fine mesh sieve before using.  In a medium saucepan, combine the quinoa and veggie broth.  Cook the quinoa according to the package directions, (I followed directions from another site, and used my own experience with cooking quinoa before) until tender and fluffy.  Set aside.
• When the quinoa is cooked, add the veggies to the pot and stir to combine.  Stir in about three quarters of the feta.  Serve, topping with a sprinkle of additional feta if desired.

Tylers Healty Smoothie

I and my host brother tyler love this smoothie and it is so easy to make. It is for two people. We often make it after school.

Ingridients:
- 2 bananas
- 2 cups ice
- 2 kiwi
- 2 clementines
- 1 Danactive
- 1/2 cup milk
- 2 tsp lemon juice
- 2 tsp sugar

Just mix all togheter in a blender.

Quinoa salad
This was the first time I made quinoa salad. My family liked it.

Ingridients:
- 1 1/2 cups quinoa (I bought some more quinoa)            - 1 tbsp vegetable oil
- 1/4 tsp salt                                                                   - 1 tbsp distilled white vinegar
- 3 1/2 cups water                                                          - 2 tbsp lemon juice
- 1 bunch green onions, chopped                                    - 2 tbsp sesame oil
- 3/4 cup chopped celery                                                - 1/3 cup chopped fresh cilantro
- 1/2 cup raisins                                                              - 3/4 cup chopped pecans
- 1 pinch cayenne pepper

Directions: 
1. Bring the quinoa, salt, and water to a boil in a saucepan.

2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.

3. Once done, scrape into a large bowl, and allow to cool for 20 minutes.

4. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame         oil. 

5. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans     before serving.

yoghourt granola rasberry snack.

Healty Snack!

1/2 cup Granola

2 cups Yoghourt

1/2 cup Rasberry's

Put it in a bowl,
Mix it,
and ENJOY!!

Strawberry Peach Smoothie

This is a healthy small snack that is the easiest thing to make ever! It took me maybe 3-5 minutes to make, but it does only make 1 serving.

INGREDIENTS:

 - handful of strawberries

 - handful of peaches

 - a yogurt cup (any flavour you like) (I used strawberry) 

 - a liquid (you can use milk or water or juice) 

 - you can also add chia seed which is really good for you.

INSTRUCTIONS:

 - mix it all together in a blender, it doesn't matter what goes in first or second.

Chocolate Peanut Butter Chessecake:

Ingredients:

Base:                                 Filling:                                  Topping:

7 oz graham crackers       16 oz cream cheese                 1 cup sour cream             
½ cup salted peanuts        3 large eggs                             1 cup chocolate chips                            
½ cup chocolate chips     3 large eggs yolk                      2tbs brown sugar                                             
½ cup chocolate chips     1 cup superfine sugar                                                           
                                        ½ cup sour cream
                                        1 cup creamy peanut butter                                                         

Method:

1. Preheat the oven to 170°C/gas mark 3/325°F.
2. Then process the biscuits, peanuts, bittersweet chocolate chips and butter for the base in a food processor.
3. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust.
4. Put in the fridge while you make the filling.
5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes. The top – only – should feel set and dry.
7. Take the cheesecake out of the oven while you make the topping.
8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
10. Put it back in the oven for a final 10 minutes.
11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.

Chocolate Meringue Pie

My friend, Kate, gave me this recipe. I don't know where she got it but I tried it and it was great. I made it for my little brothers birthday party as a treat and he and his friends all loved it. It was a little messy though especially for younger kids. It also takes a long time to make but I think that it is well worth it. 

Ingredients:
Pie crust:
-1 pie pastry (single crust)

Pudding:
-2 cups sugar
-6 TBSP flour
-6 TBSP cocoa
-1 tsp salt
-6 egg yolks
-4 cups milk
-2 tsp vanilla extract
-2 oz unsalted butter

Meringue:
-5oz egg whites
-10oz sugar
-1 tsp vanilla extract

Directions:
Pie Crust: Roll out pastry into a 12 inch circle and put into a 9 inch pie pan. Place in freezer for 20-25 minutes. Line with foil and fill it with dried beans (used as weights) and bake for 20 minutes at 400 degrees. Lower temperature to 350 and cook for another 15 minutes or so. Remove foil and beans and continue baking for 10-20 minutes or until fully baked. Let cool.

Pudding: Mix flour, cocoa, salt in medium bowl. Add egg yolks. Add milk (1/2 cup at a time to prevent lumps). Pour into saucepan and cook on medium heat, stirring constantly until thickened and starting to boil. Remove from heat and stir in the butter and vanilla. Pour through strainer into bowl. Pour into the pie shell and chill in fridge for 4 hours or until firm.

Meringue: Place sugar and egg whites in a kitchen-aid bowl (The first time I was hoping to make these, I didn't have it so I just bought it at Walmart). Place bowl in a pan of simmering water. Heat, stirring constantly. Check temperature regularly. When the whites of the egg reach 140 degrees, remove from heat and whip until the meringue has cooled and tripled in volume. Beat in vanilla. Spread over pudding and shape peaks using fingers. Use a propane torch to lightly toast the peaks. Keep refrigerated until ready to serve.

Sun-Dried Tomato and Artichoke Dip

I loved this recipe because it didn't take long to make (only 10-20 minutes) and it is a great and healthy snack. My younger sister, the only one home at the time, tried it and didn't like it as much as me. I tried it right after I made it and the day after also. It was a lot stronger the day I made it (which I liked) than the day after I made it. I found this recipe here. I also forgot to take a picture of the dip so I used the picture from the same site.

Ingredients:

-box of frozen artichokes (thawed and chopped)

-1/2 cup of feta (crumpled)

-1 clove of garlic

-2 tsp. fresh lemon juice

-1/2 cup sun dried tomatoes

-1/4 toasted pine nuts

-1/2 cup basil leaves (torn)

-pinch of salt and ground pepper

-toasted peeta (to dip in)

Directions:

In a bowl, combine 1/2 cup artichokes, 1/4 cup feta, garlic, lemon juice, and 2 tsp water. Puree all until smooth. In another bowl, combine tomatoes, pine nuts, basil, the rest of the artichokes and feta, and the artichoke puree. Season with salt and pepper. Serve with toasted peeta.

Nutritional Peanut Butter Balls

I found this recipe from Googling "healthy snacks" it was the best one I could find that was more than plain fruit and still healthy. I got it off of All Recipes.


Ingredients
1/2 C peanut butter
1/4 C skim milk powder
*1/4C flaked coconut
1/3C rolled oats
1/2tsp cinnamon
1/4C wheat germ
1/4C unsweetened apple juice concentrate

Directions
1. Combine peanut butter, milk powder and coconut. Stir in oats, cinnamon, wheat germ and apple juice concentrate until thoroughly combined.
2. Shape the mixture into 1 inch balls. Chill before serving, store extras in refrigerator.

These tasted... interesting. I think it was the wheat germ that gave it a bit of a funny after taste. It does taste healthy
 though. They aren't gross, but most of the people in my family would rather eat fruit for a healthy snack. It tasted a bit like this healthy all-natural cereal stuff that my dad keeps in the fridge, so I think I'll leave it to him to eat them.

*I don't love coconut so I decided to substitute it for Rice Crispies which worked well and gave a nice crunch to the balls. Although when I was finished rolling the balls they looked kinda nasty, a little bit like poop, so I rolled them in coconut and put a few pieces of shredded almond on top to make them look more aesthetically pleasing.

Lemon Squares

This Martha Stewart recipe is an easy recipe for a dessert but it does take some time to make. 

Prep Time: 20 minutes

Total Time: 2 hours and 15 minutes

Serves: 16

 

 

Ingredients

For the Crust

• Non-stick cooking spray
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/3 cup confectioners' sugar, plus 1 tablespoon for sifting
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

For the Lemon Filling

• 4 large eggs
• 1 cup granulated sugar
• 2/3 cup fresh lemon juice
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

 

Directions

1. Step 1

   Preheat oven to 350 degrees, with rack in center. Coat a 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, leaving a 2-inch overhang on all sides.

2. Step 2

   Make the crust: In a food processor, pulse flour with confectioners' sugar, cornstarch, and salt. Add butter; pulse until mixture resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes.

3. Step 3

   Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees.

4. Step 4

   Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour.

5. Step 5

   Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners' sugar over the top. Cut into 16 squares.

Dessert

Peanut Butter Chocolate Chip Cookies

Ingredients:

- 2 1/2 cups all-purpose flour

- 1 tsp baking soda

- 1 tsp salt

- 1 cup unsalted butter, softened

- 1 cup brown sugar

- 1/2 cup granulated sugar

- 1 cup penat butter 

- 2 large eggs

- 2 tbspcvanilla extract

- 2 cups semisweet chocolate chips

Instructions:

1. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

2. Whisk togheter flour, baking soda and salt.

3. Using an electric mixer on midium speed, beat butter, brown sugar and sugar until light and creamy. Add       peanat butter, and mix until combined. Add eggs and vanilla and mix until combined.

4. Reduce mixer speed to low. Gradually add flour mixure, mixing just until combined.

5. Stir in chocolate chips

6. Drop dough by tablespoonfuls onto prepared pans. Bake 10 to 12 min, or until cookies are lightly                 browned but centers are still soft.

7. Cool cookies on pan for 5 min. Then transfer cookies to wire racks to cool completely

You see it on the picture. There is just a few cookies left. My family loved the cookies.

French Toast

French toast is awesome so I made it for breakfast on a Sunday 

INGREDIENTS

• 4 eggs
• 2/3 cup milk
• 2 teaspoons of cinnamon
• 8 thick slices of 2-day-old bread, better if slightly stale
• Butter
• Maple syrup

METHOD

1 Beat eggs, milk, and cinnamon together. If using, add orange zest and/or Triple Sec. Whisk until well blended. Pour into a shallow bowl.

2 Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter (or use vegetable oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

3 Serve hot with butter, maple syrup, and if available, fresh berries.

Pumpkin Bread Pudding with Caramel Sauce

I made this at my aunt's suggestion. It tastes pretty good

Ingredients:

2 cups half and half

15 ounce can pure pumpkin

1 cup plus 2 tbs dark brown sugar

2 large eggs

1 1/2 tsp pumpkin pie spice

1 1/2 tsp ground cinnamon

1 1/2 tsp vanilla extract

10 cups 1/2-inch cubes egg bread

1/2 cup raisins (i didn't put in raisins)

Instructions:

Preheat oven to 350. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon, and vanilla extract in large bowl to blend. Fold in bread cubes. Transfer mixture to glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes

For Caramel Sauce:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugars dissolves and sacue is smooth, about 3 minutes. Single recipe makes 6 servings. 

breakfast

Karen's Pancake

It's a pretty easy breakfast, but it's always very delicious.

Ingredients
- 2 cup flour
- 6 tsp baking pouder
- 1/2 tsp salt
- 1 1/2 tsp sugar
Add:
- 1 cup milk (might need a bit more)
- 2 eggs
- 1/2 cup apple sauce

Instructions
1. Mix all togheter
2. Add the 3 things (milk, eggs, apple sauce)
3. bon appetit!