Tuesday, October 21, 2014

Mediterranean Quinoa Wraps

Mediterranean Quinoa Wraps
1 1/2 c prewashed quinoa
2 1/4 c water
salt and pepper, to taste
4 oz feta cheese, crumbled (about 1 cup)
1/2 c plain [greek] yogurt
1/4 c fresh mint, minced
3 T red wine vinegar
2 T fresh oregano, minced
1/2 c olive oil
2 tomatoes, chopped
1 cucumber, chopped
1 shallot, minced
1- 6 oz can black olives, chopped
romaine lettuce

1. Toast quinoa in a large pan over medium heat, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in water and a pinch of salt and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes. Spread quinoa out on a baking sheet to cool.
2. Meanwhile, in a blender, blend feta, yogurt, mint, vinegar, oregano, a pinch of salt, and a pinch of pepper until smooth. With blender running, slowly add olive oil until well mixed.
3. In a large bowl, toss quinoa, tomatoes, cucumber, shallot, olives, and 2/3 cup of the dressing to coat well. Season with salt and pepper, to taste.
4. Place quinoa mixture in lettuce leaves and drizzle with remaining dressing.

Tuesday, October 14, 2014

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
1 box chocolate cake mix
2 c pumpkin puree
1 t pumpkin pie spice
1 c chocolate chips

1. Preheat oven to 350* and line a muffin tin with muffin liners.
2. Combine all ingredients in a large bowl and pour in to muffin liners.
3. Bake for 20-25 minutes.

Tuesday, October 7, 2014

Roasted Pumpkin/Pumpkin Puree

Roasted Pumpkin/Pumpkin Puree
1 (medium-sized) pumpkin

1. Preheat oven to 350* and take out all but the bottom rack.
2. Wash the outside of the pumpkin thoroughly; stab it about 8-10 times all around.
3. Place pumpkin in a 9x13 pan and put it in the oven; bake for 90 minutes, or until tender enough to poke through with a fork.
4. Slice the pumpkin in half and allow to cool for 15-30 minutes, until cool enough to handle.
5. Use a metal spoon to scrape out the stringy goop and the seeds. (Save the seeds to make these.)
6. Scoop out the flesh of the pumpkin; place in food processor and puree until smooth.
Freezes well.