2 12oz. Bags dry Slaw Mix
2 tbsp. rice vinegar
1 small onion, chopped
1 8 oz. package of baby Bella mushrooms, chopped
4 tbsp. cumin
2 tbsp. cinnamon
1 tsp. garlic powder
Salt/pepper
1 package (24)thin spring roll shells
Directions:
Add rice vinegar to a deep frying pan.
Mix in onions and cook until softened.
Add slaw mix and mushrooms.
I used a broccoli slaw mix this time!
Add spices and mix well.
Let it cook only until warmed and coated.
I tasted it 2-3 times and added more cumin and cinnamon! What a great flavor combo! (I also thought about using ginger? Maybe next time!)
Taste and add more spices as needed.
Remove from heat.
Gently peel off one Spring roll pastry.
Here is an expert! Susan?? Showing us how easy it is to roll the spring rolls!
http://m.youtube.com/watch?v=3Abqjo5A7rI
Spoon. 2-3 tbsp. of filling in center of square.
I bought the frozen spring roll pastry and let them sit at room temperature to thaw. The woman at the store warned me about buying the dry ready made shells. Apparently, they crumble when rolled. She mentioned I could keep a bowl of water and swipe water across to make them more pliable. However, mine were great ! Very bendy!
Fold in right and left triangles first and then roll.
Secure By tucking in end.
My rolls were not perfect! I will watch the YouTube video next time before I attempt it!
Place rolls on stoneware baking sheet or jelly roll pan.
Brush with vegetable oil.
Bake at 350 degrees for 20 mins.
Rotating at 10 mins.
Watch for desired color and crispness.
Yummy! They were all gone in about 15 minutes!! My family loved them!
Superfoods that taste super good?? Yes! Incorporate quinoa as a substitute for meat, rice, and pasta to come up with your own fun new recipes! Shhhh! They will never know!
Twofer Tuesday!!! Two meals in one!
Quinoa Black Bean and Lentil Chili
Ingredients:
1 15.5oz.can black beans, drained and rinsed
1 cup lentils,washed and drained
1 medium onion, chopped
2 bell peppers, chopped
2 cloves garlic, pressed
2 tbsp olive oil
2 35oz. can San Marzano tomatoes
4 carrots peeled, chopped
3 celery stalks, chopped
1 cup uncooked quinoa, cooked according to package. (2 cups water for 1 cup uncooked quinoa)
4 tbsp. chili powder
2 tbsp. paprika
Salt/pepper
Red lentils! Add a splash of color to your meals!
Directions:
Heat a frying pan on low/medium heat.
Add olive oil, garlic, onions, carrots and celery.
Don’t burn your garlic! No brown! No snap crackle pop! If it burns throw it out and start over!
Season with spices-chili powder, paprika, salt and pepper.
Cook until the carrots begin to tenderize.
Add tomatoes, lentils and ingredients from pan to a stock pot.
Let lentils cook in tomatoes for a few minutes. Stir well.
Cook on low covered for 45 minutes.
Add cooked quinoa and heat through. (5-10 minutes)
The smell is amazing!! Spice it up with some red pepper flakes and hot sauce if you need a kick!
Twofer Tuesday! This dish becomes your Mexican tostada base for another meal! Toast your tostada shells. Heat your chili. Add toppings of your choice like shredded lettuce, diced tomatoes, sour cream, shredded cheese and avocado!
The term “superfood” is used by nutritionists, doctors and scientists to describe foods with extremely high nutritional benefits and obvious disease fighting chemical properties. Dr. Oz is pretty convincing in his arguments promoting superfoods for anti-aging, anti-inflammatory, cancer fighting, cancer prevention and the overall health of our bodies’ systems!
Some of Dr. Oz’s favorites: Sweet potatoes Kale Black soy beans Quinoa Red wine
In our crazy busy worlds, let’s try to add some superfoods a few times each week. Ever heard of chia?? It can add 10+ years to your life! Look for plenty of chia recipes coming soon!!!! All I need to hear is anti-aging, cancer preventing and red wine and I’m in!!
So Here it is:
Superfood Quinoa Crockpot Stuffed Peppers
Be healthy , look younger and feel great!!
Ingredients:
5-6 whole peppers- hollowed out and de-seeded with the tops cut of (see photo)
2tbsp. Olive oil
2 cloves garlic pressed
1 small onion chopped
5 carrots peeled and chopped
3 celery stalks chopped
1/3 cup chopped spinach
1 35oz can San Marzano tomatoes
1-1/2 cups quinoa- cooked
2tsp. of Salt/pepper/sage
freshly grated Parmesan cheese
I keep the ‘hats”, the top of the peppers you cut off, for a cute presentation!
Directions:
Cook quinoa according to package -3 cups water cook until tender,quinoa will absorb water
1 cup quinoa 2 cups water -it absorbs the liquid!
Meanwhile,
Add olive oil to frying pan on medium heat and add garlic
Add carrots, celery, and onion and cook 5-10 minutes
Add can of tomatoes.
As soon as carrots start to soften, add tomatoes!
Let it cook another 10 minutes
Add chopped spinach last
In a large mixing bowl, add quinoa to veggies and stir until blended.
Carefully spoon mixture into peppers
Mix well together. Taste – add extra salt, pepper, sage or spice it up with some cayenne pepper!
Add 2 cups of water to crockpot.
Set peppers in crockpot
Peppers will hold each other up in the crockpot! Be sure to see how many fit and choose your peppers accordingly! Maybe you need tall peppers instead of fat!
Cook on low for 3-4 hours
**Careful not to overcook the peppers!! You cannot cook them all day in the crockpot or you will end up with Quinoa Stuffed Pepper Soup!!**
Serve with a simple salad.
Always top off with freshly grated parmesan!! Enjoy!
