New Recipes!

Hello... do you guys remember me!? I realize I have been absent for over a month now and I have no excuses except complete laziness. However, I have been doing some fun things, have been going to new places and cooking new things and enjoying free concerts, so I have plenty to tell you about!

So, I love to go out to eat but as much as I love to do that I love to cook too! Sometimes its so hard to find time and the motivation with Adam and I's crazy schedule, because honestly who likes to cook for just themselves. However in the last month I have had some time to try some new recipes. The first one I tried was a Grilled Chicken with a toasted almond and mandarin orange relish with a side of quinoa pilaf! It was not only delicious but super healthy and easy to make! I don't need to tell you how to grill chicken so I'm going to leave that part of the recipe out, so I will start with the toasted almond and mandarin orange relish. All you have to do is buy a pack of sliced almonds and put them on a baking sheet and turn the oven to 350. Put them in for about 10 min and the almonds are done. Now chop up some green onion. Mix the almonds, mandarin orange slices with very little juice, and the green onions and you are finished. It should be 2 parts mandarin orange to 1 part almonds and just add green onions to taste. Now put in a little bowl and keep refrigerated. On to the quinoa pilaf. Do you know what quinoa is? Its a whole grain full of protein and fiber and has the taste of a mix between rice and pasta. Its super easy to make and is so good and good for you! However much you want to make just use two parts water to one part quinoa. I usually use 1 cup quinoa for Adam and I and always have a some left over. I start by placing one cup quinoa into a pot and add two cups of water. I bring to a boil and add a bouillon cube for taste. If you don't have a bouillon cube you can substitute chicken stock for some of the water. Once the water is at a bowl lower the heat and put a lid on your pot. Let simmer for about 15-20 min stirring occasionally. Once the quinoa is done you can eat it just like that or you can add ingredients like green onion, sauteed chopped yellow onion, or carrots. It's up to you and what you like! Here are the results!

Talk about delicious!

The next thing I attempted was inspired by the show The Biggest Loser. Bob and Jillian are always talking about substitutions you can make with the things you eat that are better choices. Last season they made mashed cauliflower instead of mash potatoes. Now, if you don't like cauliflower you are not going to like this dish. However, if you do you will love it! I find it delicious and it is so much lighter than mashed potatoes. Anyway, all you have to do is steam the cauliflower (I usually use a whole head ), then beat the cauliflower like you would if you were making mashed potatoes. You can stop hear and add salt and butter to taste, but for me I need to make them a little more creamy. On top of beating them I use an actually potato masher and mash them up by hand.

Then I tend to add about a tsp of butter and a little salt and you are good to go! Eat and enjoy! The first time I made this, this was all that was left!

The last recipe that I have tried was my favorite of all it was, Grilled Eggplant and Tomato Stacks. Here it is!

Ingredients

U.S.

Metric

Conversion chart

• 2 teaspoon(s) extra-virgin olive oil
• 1 tablespoon(s) extra-virgin olive oil
• 1 (3/4-1 pound) medium eggplant, cut into 6 rounds about 1/2 inch thick
• 1/2 teaspoon(s) coarse salt, divided
• 6 teaspoon(s) prepared pesto
• 2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
• 4 ounce(s) fresh mozzarella, cut into 6 thin slices
• 6 fresh basil leaves
• 1 tablespoon(s) balsamic vinegar
• 1/4 teaspoon(s) freshly ground pepper

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Directions

1. Preheat grill to medium-high or place a grill pan over medium-high heat until hot.
2. Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.
3. Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella, and a basil leaf.
4. Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

One of the best things I have ever eaten! So light and fresh! Only 145 calories and I paired it again with some quinoa! Tell me about some of your favorite recipes!