The Menu
Quinoa-Lentils-Portobellos
Special Salad
Brown Sugar Chocolate Chip Brownies
The Recipes
Quinoa-Lentils-Portobellos
3 Servings
Adapted From Whole Grains for Busy People
---Quinoa:---
1 c quinoa
2 c chicken broth (or use vegetable broth if you prefer)
1/2 c grated fresh parmesan
1 T butter
1 T of your favorite fresh herbs, minced (or about 1 tsp dried)
salt and fresh cracked black pepper to taste
---Sauteed Lentils---
2--3 cloves garlic, minced
1/2 c onion, chopped
2-1/2 c cooked lentils
1 c chicken broth (or vegetable if you prefer)
2 T of your favorite fresh herbs, minced (or about 2 tsp dried)
fresh cracked black pepper
---Sauteed Portobellos---
2 cloves garlic, minced
3--4 Portobello mushroom caps, stems removed and sliced, gills removed, and rinsed
your favorite herbs
fresh cracked black pepper and a little salt to taste
----- Quinoa: -----
In a saucepan, bring broth and quinoa to a boil.
Reduce heat to medium, cover and cook about 12-15 minutes, until most of the liquid is absorbed.
Stir in the remaining ingredients and set aside.
----- Sauteed Lentils -----
In a skillet over medium low heat, heat some olive oil, then add the garlic and saute for a few minutes, being careful not to burn it.
Increase the heat to medium high, and add the onions--cook for a few minutes.
Add the lentils and broth, and simmer for about 5 minutes or so, stirring occasionally.
You want to cook off most of the liquid. Add the herbs and pepper.
Set aside, or remove from pan--then wipe it clean and slowly heat a little olive oil to get ready for the mushrooms...
----- Sauteed Portobellos -----
Slice the mushrooms into pieces about 3/4 inch thick. Use the sliced stems, too, if you like!
Heat a bit of oil in a pan over medium low heat, then add the garlic.
Saute, being careful not to burn it.
Add the mushrooms and cook for about 2 minutes on each side.
Add herbs, salt and pepper.
----- Assembly: -----
Layer the quinoa, lentils, then mushrooms in your bowl, and top with extra grated parmesan.
Per Serving
Calories: 519[Calories From Fat: 112]-Total Fat: 12.7g-Cholesterol: 24.8mg-
Sodium: 262.9mg-Potassium: 996.8mg-Carbohydrates: 73.4g-Fiber: 17.5g-
Sugar: 4.3g-Protein: 29.8g.
----------------------------------------------
Special Salad
makes 4 large salads
Hearty and simple. A splash of lemon juice and garlic dress the romaine, bacon, tomatoes and two kinds of cheese in this salad. Don 't forget the toasted almonds!
Dressing:
2 lemons, juiced (1/4 cup)
2 cloves crushed garlic
3/4 C salad oil
salt and pepper to taste
Salad:
2 heads romaine lettuce, rinsed and dried
1/4 pound bacon - cooked and crumbled
2 cups cherry tomatoes
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
2/3 cup blanched slivered almonds
1 cup garlic-flavored croutons
1. To make the dressing...mince the garlic cloves, then put them in the blender with lemon juice, 3/4 C oil, and salt & pepper. Blending it makes it kind of frothy and mixes it well.
2. In a large bowl, combine the Romaine, bacon, tomatoes, Swiss cheese, Parmesan cheese, almonds, and croutons. Add enough dressing to coat; toss and serve.
Per Serving
Calories: 654* Total Fat: 43.4g* Cholesterol: 59mg* Sodium: 1061mg*
Total Carbs: 6.4g*Dietary Fiber: 8.4g* Protein: 34.5g
Brown Sugar Chocolate Chip Brownies
1 lb. brown sugar
2/3 cup butter or margarine
3 eggs
2 1/4 cup. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1 cup. chopped nuts
1-6 oz. pkg. chocolate chips
In a small saucepan, melt butter and brown sugar.
In a large bowl, combine eggs, flour, baking powder and salt.
Blend in melted butter and brown sugar, beating well. Add nuts and chocolate chips.
Pour into a greased 9x13 inch pan. Bake at 350°F for 35 minutes.
Quinoa-Lentils-Portobellos
Special Salad
Brown Sugar Chocolate Chip Brownies
The Recipes
Quinoa-Lentils-Portobellos
3 Servings
Adapted From Whole Grains for Busy People
---Quinoa:---
1 c quinoa
2 c chicken broth (or use vegetable broth if you prefer)
1/2 c grated fresh parmesan
1 T butter
1 T of your favorite fresh herbs, minced (or about 1 tsp dried)
salt and fresh cracked black pepper to taste
---Sauteed Lentils---
2--3 cloves garlic, minced
1/2 c onion, chopped
2-1/2 c cooked lentils
1 c chicken broth (or vegetable if you prefer)
2 T of your favorite fresh herbs, minced (or about 2 tsp dried)
fresh cracked black pepper
---Sauteed Portobellos---
2 cloves garlic, minced
3--4 Portobello mushroom caps, stems removed and sliced, gills removed, and rinsed
your favorite herbs
fresh cracked black pepper and a little salt to taste
----- Quinoa: -----
In a saucepan, bring broth and quinoa to a boil.
Reduce heat to medium, cover and cook about 12-15 minutes, until most of the liquid is absorbed.
Stir in the remaining ingredients and set aside.
----- Sauteed Lentils -----
In a skillet over medium low heat, heat some olive oil, then add the garlic and saute for a few minutes, being careful not to burn it.
Increase the heat to medium high, and add the onions--cook for a few minutes.
Add the lentils and broth, and simmer for about 5 minutes or so, stirring occasionally.
You want to cook off most of the liquid. Add the herbs and pepper.
Set aside, or remove from pan--then wipe it clean and slowly heat a little olive oil to get ready for the mushrooms...
----- Sauteed Portobellos -----
Slice the mushrooms into pieces about 3/4 inch thick. Use the sliced stems, too, if you like!
Heat a bit of oil in a pan over medium low heat, then add the garlic.
Saute, being careful not to burn it.
Add the mushrooms and cook for about 2 minutes on each side.
Add herbs, salt and pepper.
----- Assembly: -----
Layer the quinoa, lentils, then mushrooms in your bowl, and top with extra grated parmesan.
Per Serving
Calories: 519[Calories From Fat: 112]-Total Fat: 12.7g-Cholesterol: 24.8mg-
Sodium: 262.9mg-Potassium: 996.8mg-Carbohydrates: 73.4g-Fiber: 17.5g-
Sugar: 4.3g-Protein: 29.8g.
----------------------------------------------
Special Salad
makes 4 large salads
Hearty and simple. A splash of lemon juice and garlic dress the romaine, bacon, tomatoes and two kinds of cheese in this salad. Don 't forget the toasted almonds!
Dressing:
2 lemons, juiced (1/4 cup)
2 cloves crushed garlic
3/4 C salad oil
salt and pepper to taste
Salad:
2 heads romaine lettuce, rinsed and dried
1/4 pound bacon - cooked and crumbled
2 cups cherry tomatoes
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
2/3 cup blanched slivered almonds
1 cup garlic-flavored croutons
1. To make the dressing...mince the garlic cloves, then put them in the blender with lemon juice, 3/4 C oil, and salt & pepper. Blending it makes it kind of frothy and mixes it well.
2. In a large bowl, combine the Romaine, bacon, tomatoes, Swiss cheese, Parmesan cheese, almonds, and croutons. Add enough dressing to coat; toss and serve.
Per Serving
Calories: 654* Total Fat: 43.4g* Cholesterol: 59mg* Sodium: 1061mg*
Total Carbs: 6.4g*Dietary Fiber: 8.4g* Protein: 34.5g
Brown Sugar Chocolate Chip Brownies
1 lb. brown sugar
2/3 cup butter or margarine
3 eggs
2 1/4 cup. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1 cup. chopped nuts
1-6 oz. pkg. chocolate chips
In a small saucepan, melt butter and brown sugar.
In a large bowl, combine eggs, flour, baking powder and salt.
Blend in melted butter and brown sugar, beating well. Add nuts and chocolate chips.
Pour into a greased 9x13 inch pan. Bake at 350°F for 35 minutes.
