Quinoa with Carmelized Crimini mushrooms - Asian Style

Quinoa: Pronounced Keen-wah
Very Healthy Ancient Grain that originated in South America.
If you are attempting to increase your fiber and low-fat protein intake by consuming more whole-grain foods, quinoa is your ticket to success. One cup of cooked quinoa contains 5.2 grams and 8.1 grams of dietary fiber and protein, respectively. In addition, it contains high levels of folate. As much as I enjoy brown rice dishes, I don't always have time to wait 45 minutes while the brown rice cooks. Quinoa, on the other hand, takes a mere 20 minutes to reach a stage where the tender, nutty grain is ready to serve.

Ingredients:
•2 tsp olive oil, divided
•1 tbsp minced fresh ginger
•2 garlic cloves, minced
•1 cup quinoa
•2 cups low-sodium vegetable or chicken broth
•1 tsp sesame oil
•8 oz. crimini mushrooms, sliced
•1 tbsp soy sauce
•1/4 cup diced red bell pepper
Method:


In a medium saucepan, heat 1 teaspoon canola oil over medium heat. Add ginger and garlic. Sauté, stirring constantly, for about 1 minute. Add quinoa and stir to combine with the ginger and garlic. Add vegetable or chicken broth and bring to a boil. Cover, reduce heat to low, and cook all of the liquid is absorbed, about 20 minutes.

While the quinoa is cooking, heat 1 teaspoon canola oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are soft and brown in spots, stirring occasionally. The trick with mushrooms is to cook them in a skillet that is big enough to give the mushrooms to room. If they are too crowded, the mushrooms will begin to release all of their liquid and steam, rather than brown. To optimize the caramelization, do not stir too often.

Stir the mushrooms into the cooked quinoa, along with 1 tablespoon soy sauce. Garnish with diced red bell pepper and serve.

Serves 4.

Blackened Chicken & Sweet Cilantro Dressing

Blackened Chicken
Ingredients:
•4 boneless skinless chicken breasts
•2 Tablespoons blackening seasoning
•5 - 6 c. Romaine lettuce, chopped
•1 cup diced watermelon, peaches or blueberries (any combination will work)
Method:


Preheat grill. Pour seasoning in a gallon size zip top bag. Dry chicken breasts and place 2 at a time in the zip top bag. Zip the bag shut and shake until chicken is evenly coated with seasoning. Place chicken on preheated grill and cook until chicken is no longer pink. Remove from grill and slice. Serve over lettuce and fruit. Drizzle with Sweet Cilantro Lime Dressing.
Sweet Cilantro Dressing
Ingredients:
•¼ c. cilantro
•½ c. light mayo
•¼ c. honey
•¼ c. cream
•1 T. freshly squeezed lime juice
Method:


Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.

Mediterranean Piadina Pizza

Grilled Mediterranean Piadina Pizza
Ingredients:
•Piadina Dough:
•4 cups flour
•3 tbsp olive oil
•1-1/4 cups warm water
•Generous pinch of salt
•Garlic infused olive oil
•Toppings:

•Spreadable Feta Cheese
•Prepared Basil Pesto
•Marinated Red Peppers
•Marinated Artichoke Hearts
•Sweet grape tomatoes, halved
•Fresh Basil, snipped
Method:


Mix together water, oil, and salt. Mound flour on a work surface and make a well in the center. Slowly pour water mixture into the well and mix together with fingertips, adding a little more water if needed. Knead dough for 5-6 minutes until dough is smooth and elastic. Dough may also be made with an electric mixer with a dough hook attachment. Roll dough into a ball and cover with plastic wrap. Let the dough rest for about a half an hour. Divide dough into small portions and roll out each one until very thin; about 1/16 of an inch. The oil in the dough should keep the dough from sticking.
Heat grill to medium heat. Brush grill with olive oil and cook dough on one side for about 3-5 minutes or until browned. Turn over and remove from grill. On cooked side, layer on feta cheese, pesto, marinated artichokes, marinated red peppers, and sliced grape tomatoes, sprinkle with fresh basil and return to grill for an additional 3-5 minutes.

Makes about 4-6 servings

Texas Roadhouse Pork Chop Peppercorn Sauce

Roasted Garlic Peppercorn Sauce

1 whole head garlic
1 teaspoon olive oil
2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 tablespoon ground mixed peppercorns
1 pinch ground nutmeg

Directions:
1. Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.
2. Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.