Easy peasy lemon squeezy. This catch phrase from a British advertisement in the 1950’s aptly describes this week’s blog: a kale and chickpea grain bowl with a bright shot of lemon! Fresh and easily put together, this decidedly spring recipe reflects the changes in the gardens around our community: a riot of daffodils in the orchard, brave pansies and primroses blooming despite residual winter chill, delicate cherry blossoms and lush magnolias are all in force. These blooms never fail to inspire hope each year and the promise of better days ahead.
Drain chickpeas and pat dry with paper towels. Heat canola oil in a large skillet over high. Add chickpeas and carrots. Cook until chickpeas are browned.
Add kale and cover to cook until kale is slightly wilted and carrots are tender.
Add chickpea mixture, parsley, salt, and pepper to quinoa.
To make dressing, process guacamole, olive oil, lemon juice, zest, garlic, and turmeric in a food processor until smooth.
To serve, divide salad into bowls, drizzle with dressing and garnish with fresh lemon
We continue to look for new ways to include more whole grains in our diet. Years ago long before it was as well known as it now, a friend of mine, who at that time was considered a health food zealot introduced me to quinoa. I became fascinated with this grain sometimes referred to as Aztec gold because it is a complete protein in itself, and a valuable source of food to the Aztec Indians
Stuffed pepper have always been a real favorite with our family over many years, but always,( over all those many years), we had them stuffed with rice. Recently it occurred to me that they might be good stuffed with quinoa, so yesterday I decided to give it a try for one of our summer night suppers. What a pleasant and satisfying surprise! You might like to try it yourself and see how you feel about it.
I used a little Italian sausage in ours but no need to if you would rather keep it vegan. Remember this grain is a complete protein in itself…. That’s why it is known as the “Gold of the Andes.”
Place the quinoa and broth in a saucepan, and bring to a boil, reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the sausage until evenly browned.
Remove the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned sausage, cooked quinoa, 1 can tomato sauce, onion salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
Pour the remaining tomato sauce over the stuffed peppers. Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
If there is any dish that speaks to me of autumn, it is a tasty baked stuffed squash. Filled with a flavorful mixture of sausage, onions, celery, apples, bread crumbs and seasonings, this dish can be a hearty accompaniment to a full course main meal or served on its own, with a roll and salad as a most satisfying lunch. In either case, it always pleases the eater to have their own individual squash.
Remember Thanksgiving will be here before you know it, and any self-respecting roast turkey would be proud to show himself off beside a platter full of these cunning little specialties on your Thanksgiving buffet table.
Prepare the squash for roasting: Preheat the oven to 375 degrees Fahrenheit with a rack in the lower- middle position. Slice the squash in half from stem to root and scoop out the seeds.
Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. Sauté raw vegetables and apples.
Combine all ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little butter and sprinkle with onion salt and pepper and brown sugar. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.
Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Remove foil. Top with buttered bread crumbs and bake uncovered at 400 degrees Fahrenheit until golden.
