INGREDIENTS

4 cups water

6 cups broth, chicken or vegetable

5 long green beans, diced

3 celery sticks, diced

3 parsley stalks, whole

6 cherry tomatoes, diced and seeds taken out

1 lb chicken, breast or tenders, chopped

1 clove garlic, diced

1 cup quinoa

4 potatoes, cut into eighths (I used red with skin on)

handful frozen peas

salt to taste

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  1. In a medium/large pot, mix water with green beans, parsley, garlic, chicken, celery, and tomatoes.  Bring it to a boil.
  2. Add broth and quinoa, and bring to a boil again.  Reduce heat and simmer for about 40 minutes.
  3. Add potatoes, peas, and salt.  Bring to a boil once again.  Reduce heat and simmer for 15 minutes.
  4. Turn off stove and let sit with a cover on for another 30 minutes for the flavors to develop.  Take out parsley as best as you can and serve.  You can also serve with parsley or scallions on top.

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This is the time of year for a lot of good stuff.  Pumpkins, apples, fairs, comfy sweaters, warm soups.  Some friends and I went apple picking the other day.  Knowing that sometimes having a lot of apples at home ends up in their way to the trash (or compost), we planned a day to make apple goodies.

Today we made apple pies and apple-smothered pork chops.  Holy delicious!

Pie:

Pre-heat oven to 450 degrees.  I bought pre-made pie crusts from Whole Foods.  We peeled and thinly sliced about 6-7 apples.  Use whatever kind you want.  Mix 3/4 cup of sugar with 1 teaspoon of cinnamon.  Start layering the apple slices in the pie crust.  Between each layer sprinkle your sugar/cinnamon mix.  We used a second pie crust as a cover.  Take the second pie crust out of the tin holder it’s in.  Lay it on top of the made pie.  Let sit for a few minutes.  Once it is thawed, use a fork to pinch edges together.  Use a knife to slice three or four slits in the top.  Bake at 450 degrees for 10 minutes, lower to 350 degrees and bake 30 more minutes.  Serve with ice cream and enjoy!

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Pork Chops:

Pre-heat oven to 450 degrees.  We browned the pork chops on each side for about 10 minutes because we had thick ones, on the 2-3 inch side.  We took them out of the skillet and added about 2 cups sliced apples and 1/2 cup of red onion flakes.  Let cook for 2 minutes.  We took them out and added 2 tablespoons amaretto, 1/2 cup of broth, 1/2 cup milk, 1/2 cup butter to the skillet.  Saute for about two minutes with 1/2 cup mustard, scraping the brown stuff from the bottom of the pan to mix.  Return pork chops and apple/onion mixture to the skillet.  Top with a few teaspoons of dried thyme (or use 8 fresh sprigs).  Bake at 450 in the skillet for 10 minutes.  Voila!

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I tweaked the recipe that is in Thug Kitchen.

Things you’ll need:

baby carrots, 10 chopped up

garlic powder, a few shakes

ground ginger, a few shakes

broccoli, 1 1/4 cup cut up

frozen peas, 1 cup

vegetable broth, 6 cups

tamari, 1/4 tsp

Soba noodles

scallions

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What to do with the things you’ll need:

Warm up a pot to medium heat.  I threw some chopped up baby carrots, garlic powder, and ground ginger in a large pot.  (You can totally use a medium one.)  You don’t need oil!  Heat for 2 minutes.  Add vegetable broth.  I also added homemade meatballs that I made yesterday.

Simmer for 15 minutes.  Add broccoli and tamari.  Simmer 2 more minutes.

Cook soba noodles according to directions.  Top with broth mixture and scallions.

Bon appetite!

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Ingredients

2 tbsp olive oil

1 yellow onion

3 garlic cloves

1 1/2 cups chicken or vegetable broth

1 pkg (5 oz) red quinoa

1 tsp cumin

1/4 tsp cayenne pepper

salt and pepper to your liking

1 can garbanzo beans, drained and rinsed

1 can cannellini beans, drained and rinsed

peas to your liking (I used about 2 cups of frozen)

medium salsa verde

nutritional yeast flakes

Directions

Add oil to medium-heated pot.  Throw in diced onion and garlic.  Brown for approximately 8-10 minutes.  Add in quinoa, vegetable broth, cumin, cayenne pepper, salt, and pepper.  Bring to a boil, reduce heat, cover, and let simmer for 20 minutes.

Add beans and peas.  Cook for an additional five minutes.

Serve sprinkled with salsa verde and nutritional yeast flakes (a cheese substitute) and enjoy!