Quinoa Stir-Fry with Chicken and Veggies

Quinoa Stir-Fry With Vegetables and Chicken


• 3/4 cup quinoa, rinsed
• 1/2 teaspoon salt, divided
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored, seeded and chopped
• 2 teaspoons grated ginger
• 1 clove garlic, sliced
• 1 small red chile, chopped (optional)
• 2 cups snow peas, trimmed
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 4 oz grilled chicken breast, chopped
• 2 scallions, chopped
• 1/2 cup cilantro
• 1 tablespoon soy sauce


Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Hassleback Potatoes

Pie

Real Pie.  Not wheat/dairy/soy/sugar free pie.  Real, Good, Pie.

I doubled my favorite pie crust recipe, borrowed some of my mom's pie plates, and got busy.

Here's what I came up with:

Banana Cream (Lion House)

4 cups milk

2 cups half and half

2 tablespoons butter

1 1/4 cup sugar, divided

3 egg yolks

1/4 tsp salt

1/2 cup cornstarch

1 1/2 tsp vanilla

Bananas

(makes 2 pies)

 Measure 4 cups of milk, reserving 1 of those cups to mix with the cornstarch later.  In a large sauce pan add the 3 cups of milk, half and half, butter, and ¾ cup of sugar.  Cook over medium heat until butter is melted and milk is scalded (this means bring almost to the boiling point.)

In a small bowl, whisk the egg yolks well.  Add the remaining ½ cup sugar and salt and whisk very well.  Slowly add to the hot milk, stirring constantly for about half a minute.  Cook mixture for 15 to 20 minutes over medium heat, stirring frequently.

Whisk the remaining 1 cup of milk with the cornstarch until smooth.  Slowly add to hot mixture, stirring constantly to avoid lumps.  Stir for 2 more minutes.  Continue cooking for another 15 – 20 minutes, stirring every 5 minutes.  When pudding is thick, add the vanilla.  Remove from the heat.

Pour hot filling over sliced bananas.  Cool, then top with whipped cream.

2 Chocolate Cream

(same as banana cream, but melt 3/4 cup semi-sweet chocolate chips with the vanilla in the end)

Coconut Cream

(same as banana, except mix some toasted coconut into the pudding)

Mixed Berry

3 Pumpkin

I made them for our Annual Shamrock Club Harvest Dinner.  Yum.  Along with about 140 rolls.  Double Yum.  I'll post that recipe later.

Wheat, Dairy, Sugar and Soy Free

That's why I haven't posted for a while.  I've been told by a health practicioner that I should avoid all of them for about 6 months.  And yah, it's no fun.  And yah, I cheat all the time.  But I've become a bit adventurous lately.  Here are a few things in the blogosphere that I've tried and actually enjoyed (I had to make variations to most of them, using things like almond/rice milk, agave, etc):

Crepes

Chocolate Chip Cookies

Lots of these . . . . I should have kept better track!

Cookie Dough Dip
with Sugar Free Chocolate Chips

Flax Seed Pancakes

Cornbread

I've also failed at too many to record.  Dang.

I need to gather a few more flours and such to make this All Purpose Flour mix.  That way I can make this Pie Crust.  Even though I'm sure it won't be the same as my all time favorite pie crust.

And for the record, I'm totally cheating on Thanksgiving.  And Christmas.  And New Years.  And maybe a few days in between.  I'm so bad at this.

I am doing better though.