PantryFare
1 cup quinoa
1 can Rotel tomatoes with green chiles

Spices and Oils
1 Tbsp olive oil
1 tsp salt
½ tsp garlic pepper

Cook the quinoa in 2 cups water for 20 minutes, until water is absorbed and quinoa is light and fluffy.

Add oil to large skillet over medium-high heat and cook vegetables until tender. Add the canned tomatoes, salt and pepper and reduce heat. Simmer 10-15 minutes.

Serve vegetables over the quinoa and enjoy. Serves 4.

Heat 1/4 cup olive oil in a large pan (Dutch oven) and add the following ingredients as you chop them (mostly into bite size pieces):
4 cloves garlic, minced
1 tsp crushed red pepper flakes
1 red onion
1/2 package fresh mushrooms
1 large carrot (peeled and thinly sliced)
3-4 celery stalks
2 cubanelle peppers
1 red bell pepper
2 eggplants, peeled of half the skin

Add:
1 bay leaf
salt & pepper

Cover the pot and cook for 10 to 12 minutes then add:

2 T balsamic vinegar
14-16 oz chicken stock
28 oz can whole tomatoes

Break up the tomatoes and simmer until warmed through.

To cook the polenta, heat the following in a large sauce pan over medium high heat:
1 cup milk
14-16 oz chicken stock
1/3 cup golden raisins
2 sprigs rosemary leaves, stripped and finely chopped

Wisk in 1 cup corn meal and stir until thickened. Remove from heat and add:
3 T honey
2 T butter
1/2 cup grated Parmesan or Romano cheese

Divide the polenta in 6 shallow bowls and spoon the stew on top.

First combine olive oil, garlic, fresh oregano, salt and pepper in a small bowl. Then carefully clean the mushrooms with a damp towel and remove the stems. Brush them with the oil and first grill them stem side down for 3-5 minutes. Turn and cook them another 3-5 minutes, until tender.

Be healthy!

Saute in vegetable and sesame oil:
Baby Bok Choy
Onion
Mushrooms
Bamboo shoots
(optional) Broccoli pieces

Add 1-1/2 cups broth mixed with 2 tsp corn starch and soy sauce to taste. Cook down to desired consistency of sauce. Serve over orzo!

Then I simply placed them on a bed of spinach with a nice slice of tomato and onion.  Beautiful and delicious.

Naan Pizza

Start with naan or Boboli crust, lightly spread pesto sauce or red sauce on the base. Top with a light sprinkle of mozzarella, chopped spinach, sliced mushrooms, olives, and tomatoes. Season to taste.

Bake at 350 for 10 minutes to melt cheese and warm the crust.

• 12 oz mushrooms, chopped
• 2 tsp fresh lime juice
• 1 T oil
• 1/4 Cup chopped white onion
• 1 clove garlic
• 3 T minced cilantro
• Salt and pepper
• Red chili sauce (optional)

Heat the oil in non-stick skillet.  Add the onion and garlic, cooking until soft.  Add the chopped mushrooms and cilantro and cook, stirring often, until moisture has evaporated and the mixture is thick.   Season with salt and pepper to taste. 

Stuff the green chilies with the mixture adding red chile sauce as desired.  Reheat in microwave and serve with a sweet mango or corn salsa on top.

• 4 -6 Red potatoes, quartered
• 1/2 onion sliced thinly
• 2 cloves of garlic, smashed
• 1 stalk celery, chopped
• 1/2 can chopped green chilies
• 2 Cups broth
• 2-4 cups water
• 1/4 no-fat sour cream
• 1-1/2 tsp salt
• pepper to taste
• 1 box sliced mushrooms

Saute onion, garlic, celery, chilies, and potatoes until onion is soft.  Add broth and water to desired amount.  Cook 20 minutes, until potatoes are tender.  Puree in blender.

Return to pot, add sour cream, seasonings and sliced mushrooms.  Cook until mushrooms are ready then serve with soup crackers and/or bacon bits.

• Salt and pepper
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin

• 2 T chopped cilantro (or epazote if you can find it)
• 1/2 C no-fat sour cream

3 C Red Chili Sauce (enchilada sauce)