Delicious Lunch for Busy People

There are not enough hours in a day. We're all running around from one obligation to another. I juggle a lot of things: my schooling, lovely walks with my husband, my four kids' busy school and social life and our everyday nutritional needs. Eating healthy becomes a huge challenge, especially for the gluten-sensitive and the health-conscious. I recently purchased my first box of Quinoa Flakes and have been exploring ways to incorporate this ingredient into some convenient dishes. This vegetarian lunch or brunch dish is a great option for a packed lunch or a cozy family gathering. It comes together in no time and the results are fantastic. Enjoy!

Crustless high protein Quiche with Quinoa Flakes Have fun with this recipe. Replace the chopped spinach with any leftover cooked vegetables you have on hand. Although I am singing the praises of Quinoa Flakes, they can be replaced with your favorite GF breadcrumbs. 8 oz chopped frozen spinach, thawed 8 oz lowfat plain cottage cheese 8 oz lowfat sour cream 4 eggs 1/2 cup egg whites 1/2 cup shredded mozzarela cheese or italian cheeses 1/2 cup quinoa flakes 1/4 tsp sea salt 1/2 tsp garlic powder Preheat oven to 375F Mix all the ingredients together in a large bowl. Transfer mixture to a pre-oiled lasagna pan Bake for 50-55 minutes. Let cool 5 minutes before slicing. Leftovers are great cold.

Similar recipes for your enjoyment:
Potato Spinach Crustless Quiche
Spaghetti Squash and Quinoa Bake
Zucchini Cheese Casserole

Thanksgiving Wishes and Cranberry Blueberry Sauce

Here's a little Thanksgiving tradition from my family to yours...this cranberry sauce recipe was given to me years ago by my sister. It has been a favorite of ours for every Thanksgiving celebration since.

Thanksgiving is one of my favorite holidays. It seems like the right time, therefore, to get back into the swing of blogging about food and sharing the recipes that allow us to slow down and enjoy the moment. Warmest wishes and Happy Thanksgiving!

Cranberry Blueberry Sauce 1 cup of sugar 1 cup water 16 oz frozen cranberries 1 cup frozen blueberries (reserve 1/4 cup and set aside) orange skin (1-2 strips of about 1/3" x 2") In a medium sauce pan, bring the sugar and water to a boil. Add the cranberries and simmer on low for about 10 minutes. Then, add 3/4 cups of blueberries and the orange skin. Continue simmering for 15 minutes, stirring every so often. Finally, add the remaining 1/4 cup of blueberries and allow the mixture to cool. It will keep for about 3-4 days in the refrigerator.

Announcement

I have been really busy lately between taking care of my family, my classes and the blog. I have therefore decided to take a little break from posting new recipes until I can catch my breath a little. I hope you'll continue to enjoy the hundreds of recipes I have posted here. If you are a current Artsy-Foodie subscriber you'll be automatically notified the next time I do post something new. If you are not currently a subscriber, now is a great time to sign up! You'll get automatic email updates when I post new recipes. Thank you so much to all of you for your continued support.

Quick and Delicious Chicken

Happy Inauguration Day!

Yesterday was Martin Luther King day and a national day of service. In the past, my eldest son has volunteered in homeless shelters or helped rebuild trails for the community. This year we decided to mark the occasion as a family by purchasing foods to donate to our local shelter. The kids each contributed some of their piggy-bank savings. We purchased a nutritious collection of non-perishables. Unfortunately our efforts came to an anti-climactic conclusion: the shelter was closed! We'll just have to go back during the week.


And now, on with the recipe... the number one complaint that people have when it comes to chicken breasts is that they are flavorless and too dry. This cooking method traps in the moisture and coats every bite with delicious spices. The chicken is first flattened with a mallet which tenderizes the meat and allows for even cooking. Then a simple mixture of flour and spices coats the chicken breast before it is cooked on high heat. The result is a delicious main dish: flavorful chicken crispy on the outside and moist on the inside.

Delicious Weekday Chicken I like to use chickpea flour (aka garbanzo bean flour) because it's a staple in my pantry and I love its taste. However, if you are not concerned about gluten, you can always use all-purpose instead. 2 pounds of boneless, skinless chicken breasts, pounded to 1/3" thickness 1/4 cup chickpea flour 1/4 tsp ground turmeric 1/4 tsp granulated garlic 1/4 tsp paprika 1/4 tsp sea salt Olive oil for frying pan Mix the flour, turmeric, garlic, paprika, and sea salt in a bowl together. Coat the chicken breasts thoroughly with the mixture. Place a thick-bottom pan coated with olive oil on medium-high heat. Place the chicken breasts in the hot pan without overcrowding-- work in batches if necessary. When the underside is nice and golden, flip to the other side. Cook until a meat thermometer registers 160F. Let the meat rest 5-10 minutes before serving.

Artsy-Foodie's Tip: This recipe makes great leftovers the next day. Cut what's left into bite size pieces and combine it with some shredded cabbage, peas, green onions and a homemade asian dressing for a delicious chinese chicken salad. Or, you can mix it in with your favorite rice pasta and some sauce for a quick dinner the next day. I love dishes that make my life easier the next day!

Something Different: Tangerine Pudding

This dessert is an exercise in patience. Each piece of tangerine is lovingly peeled, seeded and freed of its fibrous coat before it can go for a swim in this creamy honey flavored pudding. If you are in the mood for something different, not chocolaty, this velvety cream fits the bill. It makes great use of seasonal tangerines.



I made it on a rainy weekend, singing along to my favorite french CD. Somehow, I didn't mind the prep-work so much; it was almost relaxing. I am not sure I would want to tackle it on a busy weekday, but it's a really nice treat for a lazy day when you a craving something creamy and different.

Tangerine Honey Pudding 1/4 cup cornstarch 1 pinch sea salt (1/8 teaspoon) 4 cups of lowfat milk or soymilk 1/4 cup + 1 tablespoon honey 1/2 tablespoon tangerine zest 2 cups chopped tangerines, seeded, skinned, membranes removed Combine cornstarch, salt in medium heavy bottom pot. You will need to mix constantly. Turn on the heat to medium and slowly, mixing energetically, pour in the milk. When the liquid mixture is warm, add the honey and zest. The mixture will thicken and boil. Don't forget to keep mixing while it boils for about three more minutes or so: you are looking for an almost pudding like consistency because it will thicken some more as it cools. Turn off the heat and let cool, mixing every five minutes. Add the tangerine pieces and transfer to a glass bowl or storage jar and refrigerate for at least 4 hours.

A Dreamy Salad Dressing

I take my veggies very seriously. Some people feel that a meal isn't a meal without a slab of meat; I feel that a meal isn't a meal without a big portion of vegetables. I have to admit that the prep time involved in washing, chopping, and seasoning vegetables isn't exactly conducive to making them an easy part of one's diet. I prepare my CSA box every Wednesday by pre-washing and chopping everything. And every once in a while, I'll make a batch of homemade dressing to use throughout the week.



This dressing came about when I was craving an unusual way to dress my veggies. The fresh flavor of the oranges complements the assertiveness of cilantro so well. This salad dressing goes with just about anything. It is wonderful on romaine lettuce, beets, or shredded carrots with some added parsley. We have been eating it all week and every time everyone at the table raves about it.

Cilantro Orange Creamy Dressing 1/2 cup mayonnaise 1/2 cup lowfat sour cream 1/2 teaspoon sea salt 2 tablespoons chopped cilantro 1 garlic clove, minced 2 green onions, chopped 1/4 cup 1 tablespoon apple-cider vinegar 1 tablespoon GF soy sauce 1/4 cup fresh orange juice 1 teaspoon orange zest 1/4 cup chopped orange pieces, peeled and seeds removed 1/2 tablespoon honey Place all the ingredients into a food processor and pulse until well combined. Transfer the dressing into a jar and refrigerate for future use. It will keep for up to one week.

Here are more wonderful salads for you to enjoy:
Cranberry Apple Salad Dressing
Roasted Beet Salad with Creamy Orange Dressing

A New Twist on Corn Muffins

This muffin recipe is a new twist on an old favorite. Cornbread enjoys quite a following of loyal fans. As much as I enjoy a slice occasionally, I don't usually go out of my way to eat it. But it seemed like the perfect accompaniment for the vegetable soup I was making. A few tries yielded these savory muffins.



The addition of the cheese makes them very satisfying. All you'll have to do is add a bowl of steaming soup for a truly memorable winter meal.

Pumpkin Cornmeal Muffins (makes 12) If you are not concerned about gluten, substitute the brown rice flour, sorghum flour, and xantham gum for 3/4 cup of all-purpose flour instead. 1/4 cup olive oil 1 teaspoon agave nectar or honey 1 cup pumpkin puree 1 1/4 cup soymilk or regular milk 1 large egg, beaten 1/3 cup egg whites 3/4 cup cornmeal 1/2 cup brown rice flour 1/4 cup sorghum flour 1/4 teaspoon xantham gum 1 tablespoon baking powder 1 teaspoon oregano 1 teaspoon sea salt 1/2 cup shredded cheese (such mexican blend or mild cheddar) 1 1/2 teaspoons finely diced jalapeno peppers (optional) Preheat oven 375F. Oil muffin pan Mix all the first 6 ingredients in a bowl. Mix the next 7 (cornmeal-salt) in a larger one. Combine the wet ingredients into the dry ones and mix until almost combined. Add the cheese and, if using, the jalapeno pepper. Mix until combined and divide the batter equally in the pan. Bake for 20 minutes or longer (check with a toothpick to see if they are done-- toothpick should come out clean).

Here are some great soups to pair up with these muffins:
Butternut Squash and Lima Bean Soup
Creamy Black Lentil Soup with Kale