Recipes

Quinoa Egg Bake w/ Spinach and Garlic

1 tsp butter
½ c uncooked quinoa
8 eggs (I used 4 eggs and 4 egg whites)
1 ¼ c milk (I used unsweetened Soy milk)
1 tbsp chopped garlic
2 c packed baby spinach, roughly chopped (I only had frozen so I thawed it and used about a half a cup)
½ tsp salt
½ tsp pepper (I think not)
1 c finely shredded parmesan (I used Feta and just sprinkled it over the top)

Preheat oven to 350 degrees and grease 8x8 glass or metal baking dish with butter and set aside. Rinse Quinoa in a fine mesh strainer with cold water and drain well (I did not do this).

In a large bowl, whisk together eggs, milk, garlic, salt, pepper, and quinoa. Stir in spinach and pour into dish. Cover with foil and jiggle dish gently from side to side so the quinoa settles to the bottom. Bake until just set, about 45 minutes. Remove foil and sprinkle top with cheese. Return to oven and bake uncovered until golden brown and crisp, about 10-15 minutes more. Set aside and let cool briefly, then slice and serve.

*Fact* Quinoa is a super grain as it contains all 8 essential amino acids-this makes it a complete protein!

Healthy Zucchini Brownies

2 c grated zucchini
2 tsp vanilla
2 c whole wheat or whole grain flour
1 tsp salt
½ c olive oil
1 ¼ c maple syrup
¼ c cocoa
¼ tsp baking soda

Preheat oven to 350. Whisk together the dry ingredients then add the wet ingredients and mix. Gently stir in the zucchini and pour into a greased and floured 9x13 pan and bake 25-30 minutes, testing with a toothpick. Remove from oven and let cool before cutting. Serves 24 (yeah right!)


And for the Pumpkin Lover………………

Pumpkin-Spiced Gingersnap Truffles

1 ¼ c semisweet chocolate pieces
¼ tsp. pumpkin pie spice
¼ tsp. vanilla
½ c whipping cream
¼ c chopped gingersnaps (about 10 cookies)
1/3 c finely crushed gingersnaps (about 7 cookies) and/or ¼ c unsweetened cocoa powder

In a medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.

In a medium microwave safe bowl, place whipping cream. Microwave on high for 70 seconds or until boiling (or put in a saucepan and bring just to boiling.) Pour cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover and refrigerate 1 ½-2 hours or until firm but soft enough to form balls.

Place crushed gingersnaps and/or cocoa powder in small bowl(s). Using a small spoon, scoop 1 tbsp portions of truffle mixture and shape into balls. Roll in cookies or cocoa to coat. Refrigerate 1 hour or until firm. Store covered, in refrigerator, up to 3 days. Makes 20 to 25 truffles. Yummy!

Pumpkin Bourbon Pudding

2 tbsp bourbon or 2 tbsp orange juice + 1 tsp vanilla
¼ c golden raisins or dark raisins
Nonstick cooking spray
1 slightly beaten egg
1-15 oz can pumpkin
1-5 oz can (2/3 cup) evaporated milk
½ c packed brown sugar
1 tsp pumpkin pie spice
1/3 c quick-cooking rolled oats
2 tbsp brown sugar
2 tsp butter or margarine, melted

In a small saucepan heat bourbon or orange juice and vanilla just until hot (do not boil). Add raisins and set aside to cool.

Lightly coat eight 6oz soufflé dishes or custard cups or a 1-quart casserole with nonstick cooking spray. Place soufflé dishes or custard cups in a shallow baking pan for ease of handling, set aside.

In a large bowl combine egg white, egg, pumpkin, milk, the ½ c brown sugar, and pumpkin spice. Stir in raisins and any liquid left in the pan. Spoon mixture into prepared dish(es). In a small bowl, stir together rolled oats and the 2 tbsp of sugar. Stir in melted butter and then sprinkle over pumpkin mixture.

Bake in a 375 degree oven about 30 minutes for the cups and 40-45 for the larger dish, or until an inserted knife comes out clean. Transfer to a wire rack and cool 1 hour before serving. Makes 8 servings.