Curry Cashew Chick-Pea Quinoa Salad

 

• For the quinoa:
• 3/4 cup quinoa
• 1 2/3 cup water
• 1 (15 ounce) can chickpeas, rinsed and drained
• 3/4 cup frozen green peas, thawed
• 1 Tbsp. sesame oil
• 1 Tbsp. Rice wine vinegar
• 1/2 tablespoon freshly grated ginger
• 1 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• Freshly ground black pepper
• For the mix-ins:
• 1 red bell pepper, diced
• 1/2 cup shredded carrots (from 1 large carrot)
• 1/2 cup dried cherries (or dried cranberries)
• 1/4 cup finely diced red onion
• 1/3 cup fresh chopped cilantro or Parsley
• For the maple cayenne toasted cashews:
• 3/4 cup raw cashews
• 1/2 tablespoon pure maple syrup
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

Directions

1. Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.

2. Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.

3. Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.

4. Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.

5. Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.

Use coffee, not water… It brings out the flavor of the cocoa better! Black cocoa is best and available at Stauffer’s!

Prep time: 20 minutes
Cook time: 35 minutes
Serves 9 people

Ingredients

• 11/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder (or black cocoa)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon white or apple cider vinegar
• 1 teaspoon vanilla extract
• 6 tablespoons vegetable oil
• 1 cup cooled brewed coffee (or water)

Directions

1. Preheat to 375°F. Grease an 8-inch round or square pan. (I used a square pan and lined with parchment… )
2. Mix the flour, cocoa, baking soda, salt and the sugar. Poke three holes into the mix. Pour the vanilla, vinegar, and oil into each hole.
3. Add the coffee and stir the ingredients until well blended. Add to the pan.
4. Bake for 35 minutes, or until the top is set but springy. Cool the cake in the pan, then top with the frosting of your choice or enjoy plain.

Irish Jello Shots

Ingredients

• 3 oz  Green Jello Powder
• 1 Cup of Boiling water
• 1/2 a Cup of Water or Vodka
• 1 Cup of Cream
•  1 oz of Superfine/ Castor Sugar
• 1/2 a cup of Irish Cream
• 2 Teaspoons of Unflavored Gelatin
• 3 oz  Orange Jello Powder
• 1 Cup of Boiling Water
• 1/2 a Cup of Water or Whisky
• Cornflour

Instructions

1. Into a jug place the Green Jello Powder and add the hot water. Stir until the jello has dissolved then add the Vodka or extra water and pour the jelly into your shot glasses. You want each layer to be about a third of the glass so try to pour an equal amount of the green jello into each glass. Once all the shot glasses have a layer of green place the glasses into the fridge for about an hour to set.
2. When the green jelly has almost set you can start to make the creamy panna cotta layer. Into a saucepan pour the cram and add the sugar. Stir through and add the Baileys or Irish cream. Whilst stirring, bring the cream up to a simmer and then add the gelatin powder. Continue stirring and allow the cream to come back up to a simmer and the gelatin to dissolve. Remove from the heat and allow the cream to cool. I poured my cream mixture into a jug to cool.
   Once the cream is quite cool and the green layer has set completely gently pour the cream on top of the jelly. Again you want this layer to be about a third of the shot glass. Place the glasses back in the fridge to allow the cream to set.
3. After about an hour the cream layer will be set so time to make the orange layer. Again place the jello powder in a jug and add the hot water. Give it a stir and then add the whiskey or water, stir again and carefully pour on top of the cream layer. Your shot glasses should be virtually full now. Place them back into the fridge one last time to completely set.
4. This next part is optional but I like the finished result. Using paper or card to make a template,  draw a shamrock in the center and cut it out. Place the paper on top of the shot glass and use a sieve to sprinkle cornflour in order to fill the cut out shamrock. Then sprinkle the green sugar on top of the cornflour and gently remove the template and you will have cute shamrocks on the top of your jello shots.

Roasted Purple Sweet Potatoes and Brussel Sprouts

2 Medium sized Purple Sweet Potatoes

1 1/2 pounds Brussels sprouts (small sized sprouts)

2 small sweet onions

3 tablespoons good olive oil

1 Tbsp. Granulated Garlic

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Preheat oven to 425 degrees F.

1. Wash/ rinse sprouts. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Scrub sweet potato and peel of skin. Cut sweet potato in to (medium)  bite-size pieces (not too small and not to big), about 1/2" thick and size of a half dollar. Cut off ends of onions. Cut onions in half and remove peels. Cut onions in to thin slices.
2. Mix Sprouts, sweet potatoes and onions in a bowl with the olive oil, salt and pepper. Line a sheet pan with foil and spray foil with pan spray. Pour the prepared vegetables  on the sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. 
3. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Crab Stuffed Shells

Ingredients

12 oz. Lump Crabmeat, drained, and picked
6 large dry pasta shells
1/2 cup ricotta cheese
I clove garlic, finely chopped or grated
2 tablespoons finely chopped fresh parsley
Salt and pepper, to taste
I gallon size re-sealable zipper storage plastic bag
2 cups of marinara sauce (store bought or homemade)
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil

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Directions

Preheat oven to 375 degrees Fahrenheit. Prepare pasta shells according to package directions. In medium bowl, combine crabmeat, ricotta cheese, garlic, parsley, salt and pepper.  Stir gently until combined.  Place mixture in the plastic bag, seal the bag and cut the edge off of one corner. Push the ingredients to the corner of the bag and pipe the filling into the shells.  Pour marinara sauce into an ovenproof baking dish and place the filled shells on top of the sauce. Bake for 12-14 minutes or until slightly golden and bubbly.  Place shells in serving dish, spoon sauce over top and finish with fresh chopped basil and a drizzle of extra virgin olive oil.

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Special Diet Considerations

Low calorie, Kid-friendly, Good source of Calcium, Good source of Protein