Moroccan Winter Squash & Carrot Stew with Quinoa//Gluten Free Goodness

I discovered this recipe in Epicurious a few weeks ago and fell in love. I added a half of a sweet potato, white beans to the stew and golden raisins to the quinoa. Here is how to make it:

Ingredients

Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 can of white beans
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots

Quinoa

1 cup quinoa*
hand full of golden raisins
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

For stew:
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil.

Add beans, squash,sweet potato and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)


For quinoa:

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, raisins,salt, and turmeric; sauté 1 minute.








Add quinoa; stir 1 minute.

Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.




















Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over(don't you dare forget the herbs-they make the dish!)

Tada:

 
 
 
 
 
 
 
 
 
 
 
 
 
 
Read More http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714#ixzz1F0BKNxGo

honey mustard stuffed chicken breasts

Tonight I decided to recreate a yummy dish I had years ago.  I love the combination of sweet and savory the mustard and brown sugar give the chicken.  It has simple ingredients and is so good.  Even my picky kids gobbled it up! 

Ingredients


6 ounces cream cheese, softened (I used low fat and it worked great)
4 skinless, boneless chicken breast halves
3/4 cup brown sugar
1/2 cup Dijon mustard (I used Grey Poupon)
1/2 cup chopped pecans


Directions


1.  Preheat oven to 400 degrees
2.  Pound chicken breasts thin with a meat mallet. Spread with cream cheese and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish.
3.  Bake in preheated oven for 20 to 30 minutes, or until chicken is no longer pink, and juices run clear. 

 

Enjoy!

{Gluten Free} Baked Cod & Chorizo

With an 11wk old and an almost 3year old, this hungry momma doesn't have tons of time to lounge in the kitchen. This baked cod recipe is so easy to make and DELICIOUS! Try it!!

Ingredients:
2 tablespoons olive oil
4 ounces Spanish chorizo (cured sausage), thinly sliced
1 pound Yukon gold potatoes, sliced 1/4 inch thick
2 leeks (white and light green parts), cut into thin half-moons
1/4 teaspoon crumbled saffron threads
Kosher salt and black pepper
1 1 1/2-pound piece cod fillet
1/4 cup fresh flat-leaf parsley, roughly chopped ** i substituted cilantro

Preparation:
 
1.Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 2 to 3 minutes.


2.Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup water, ¾ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.

3.Season the cod with ½ teaspoon salt and 1/8 teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining tablespoon of oil.

4.Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.

To see step by step mosey on over to my blog