Curry Chickpea Quinoa

SO I have to give someone else the credit for coming up with this recipe. I actually got it from the July 2011 issue of Taste of Home Healthy Cooking Recieving these magazines is actually what got me off my fanny and got me cooking even in the summer heat (I am really stingy and do not turn on my air conditioning unless it is making my kids uncomfortable). For those of you who are not familiar with quinoa, it is a very high protein grain that cooks up like rice or couscous.

This recipe took me 20 minutes from start to finish and its a good thing. My husband had to get to work and the cafeteria at his work is under construction, so hello brown bag! I had 25 minutes to get him out the door and luckily, I had a leftover bbq chicken breast in the fridge and some carrots for the veggie, but he needs something substantial to help fill him up...enter todays recipe!!!

Curry Chickpea Quinoa

1 1/2 cups water

1/2 cup orange juice

1 (15 oz) can chickpeas, drained and rinsed

2 medium tomatoes, shopped

1 medium bell pepper, julienned

1 cup quinoa, rinsed

1 small red onion, finely chopped (I left this out as my husband does not like onions)

1/2 cup raisins or craisins

1 tsp curry powder

1/2 cup minced fresh cilantro

In a large saucepan, bring water and juice to a boil. Stir in chickpeas, tomatoes, pepper, quinoa, onion, raisins, and curry. Return to a boil. Reduce heat and cover. Let simmer for 15-20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Sprinkle with cilantro.

This healthy side makes 8 servings (3/4 cups each) and has 178 calories, 2.5 g fat, 0 cholesterol, 78 mg sodium, 35 g carbohydrates; 4.5 g fiber and 6 g protein.

Easy Rice Wraps

I had a craving earlier this week and it was satisfied with tonight's dinner. Easy Spring Wraps!! Last year, I bought some at the store and fell in love with the light cool taste of these healthy rolls. They cost about $3-$4 for 2 rolls, but I hate paying for something that I can make my own for much cheaper. Most everything I just got at the regular grocery store. I know some stores carry sheets of rice paper, but I couldn't find any at my regular store, so I just went and bought a 30 pack for about $3 at Whole Foods.

Ingredients to try out - I will put a star next to what I used and how much to make about 8-10 rolls
*cucumber - 1/3 large hothouse
*spinach/lettuce- about 1/3 bunch cut into strips
*bell pepper - 1/4 red in strips
*avocado - 1/2 medium hass
sprouts
*carrots- 2 cut into thin strips
*chicken - 1 cup cut into chunks or shredded
shrimp
cooked rice

Step 1: Take rice paper and dip into warm water for 10- 30 seconds or until flexible without cracking or breaking. (Some packages differ from others, so just keep an eye out for cracking)


Step 2: Fill with veggies and meat. Roll like a burrito or egg roll and press together to seal ingredients in.

Step 3: Let the rolls sit for a few minutes and cut diagonally down the center and put on a plate, careful not to let them touch (sometimes the wrappers stick to eachother)


Dipping Sauce for Rice Wraps

3 Tbsp Rice Vinegar
1/4 cup Soy Sauce
1/2 tsp Sugar
1 finely sliced Green Onion
Splash of sesame oil

The hardest part of making this for me was keeping my wrappers from cracking. If there is a little crackage, its ok. These rolls don't look that great until you cut them down the middle anyway.
ENJOY!!!

An easier night with a boost of veggies!

I have a 2 year old that DOES NOT eat rice. Last night, he willingly ate some and asked for more. I was shocked. He ate all of his dinner so that warranted a trip to Cold Stone after my healthy dinner so it was a good night.
I made a goal this week to try a new recipe every day. So on Sunday I made my breakfast skillet and last night I tried a rice pilaf recipe from Doubly Delicious by Jessica Seinfeld. I love the recipes in this cookbook because they are simple recipes that have added veggies hidden in them. If you are not familiar with Jessica Seinfeld's cooking approach, she sneaks veggies into her kids foods by cooking them up and pureeing them or by adding whole grains. I really am a "wannabeskinny mama" so this book really helps. I have noticed that as I eat more veggies every day, I lose weight easier. Here is the recipe for enriched rice Pilaf. As usual, I made a few modifications to fit me better.

RICE PILAF
prep: 5 minutes
Total time: 50 min
Serves 5

2 cloves garlic, finely chopped
1 tsp olive oil
1 cup brown rice (I used 1 1/4 - 1 1/2)
1/2 c cauliflower puree ( I used about 3/4 cup)
1 1/4 cup low sodium chicken broth (I just used a whole can)
1/4 tsp salt

In a saucepan, saute the garlic in the olive oil until is just starts to brown on the edges. Add the uncooked rice and toss to coat (abt 30 seconds)
Add the cauliflower puree, chicken broth, and salt. Cover and bring to a boil. Turn the heat to a simmer with the lid tightly in place. Simmer abt. 45 min. or until rice is tender.DO NOT STIR!!
Let rice stand for 5 min and fluff with a fork. Serve. Enjoy!

The nutrition breakdown is:
Calories = 154
Carbs = 30 g
Protein = 4 g
Total Fat = 2 g
Saturated Fat = 0.5 g
Sodium = 140 mg
Fiber = 2 g