Good Things in Small Packages: Mushroom Quinoa

I’m always on the lookout for healthy ingredients that don’t require refrigeration, or at least have a long shelf life, especially for weeknight dinners. So I was pleasantly surprised to find a $5 bag of dried Maitake mushrooms at the non-frugal Ferry Building and a bag of ready-to-cook red quinoa at a nearby market. Bingo!

First, soak the mushrooms in hot water for 15-30 minutes. Meanwhile, cook the quinoa according to instructions, and prep your ingredients of choice. I sautéed minced garlic with chopped green onions and carrots in olive oil, before stirring the mushrooms in. I added spinach directly to the pot of quinoa, and microwaved frozen peas, before pouring in the sauté mixture. For seasoning, I used a generous sprinkling of salt and a couple shakes of fish sauce.

Basically, use your imagination and enjoy guilt-free!

One-Pan Leftover Pasta Revival

While I could eat pasta in any form – cold, warm or otherwise – leftovers can be uninspiring as a dinner option for some. Here’s how chicken apple sausage can give previously cooked pasta a new lease on life by providing ample seasoning and one-pan convenience, along with a jar of roasted red peppers.

Sauté sliced chicken apple sausage in olive oil. Using a fork, lift roasted red peppers from the jar and place in pan with sausage. Slice peppers with spatula while cooking, if desired. When both sausages and peppers are warmed through, add leftover pasta and stir to coat.

Beg, Borrow & Meal: Cucumber Salad

This weekend we enjoyed the summer-like weather, by noshing on a refreshing cucumber & dill salad at local watering hole, Low Brau.

Cucumber Dill Salad @ LOW BRAU

At home, I recreated a version of my own using goat milk yogurt, tomato and green onions.

Mix two large spoonfuls of yogurt with one peeled and sliced cucumber, one sliced tomato, and 3 chopped green onions. Season with salt and pepper. As easy to prepare as it sounds!

Spinach Breakfast Burrito

After indulging in some incredible NOLA cuisine, I needed a light Saturday breakfast that would bring me back to reality. Enter spinach. Specifically spinach that was set to expire that day. So I used it up in a healthy breakfast burrito…

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Just sautée a batch of fresh, washed spinach in olive oil or butter and season with salt. Crack two eggs and cook on low until set to your preferred doneness; sprinkle with salt. Pour the mixture onto a tortilla and wrap like a burrito. I had mine with goat milk yogurt for dipping.

And in case you were wondering about the aforementioned New Orleans food adventures, here’s a peek:

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