Rhubarb Crumb Muffins

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Rhubarb Crumb Muffins

Recipe adapted from Tastes of Home

It's FINALLY rhubarb time! Forced greenhouse Rhubarb to be more specific, but after missing the entire season last year, I'm not picky. I wanted to put together a recipe which showcased the tangy rhubarb as the standalone fruit, and this is the result. These muffins are so delicious and moist, they don't even need the obligatory swipe of butter (as is custom in our house).

Makes 24 muffins:

• 1/2 cup butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 cups all-purpose flour 
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1 cup sour cream
• 3 cups fresh rhubarb, chopped (about 4 large stalks)

Topping:

• 1/2 cup chopped walnuts (or pecans)
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon cold butter

Directions:

1. Cream together butter and sugars until light and fluffy. In a separate bowl mix flour, baking power, baking soda and salt; Add to creamed mixture in increments, alternating dry ingredients with sour cream until everything is well incorporated. Fold in rhubarb.
2. Fill greased non-stick muffin tin 3/4 full. In a small bowl, mix brown sugar, chopped walnuts and cinnamon and cut in butter until the mixture resembles small crumbs. Sprinkle over the top of each muffin.
3. Bake at 350 Fahrenheit for 22-25 minutes (or when a toothpick inserted comes out clean)
4. Allow to cool about 5 minutes before removing from pan to wire rack.
5. Enjoy!

Naked Wonton Soup

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Naked Wonton Soup

Recipe adapted from Quinoa Revolution

This recipe is a keeper. It has all the goodness of Wonton soup, but subtracts the wonton wrappers, adds some quinoa and a heap of veggies. Voila, a gluten & wheat free soup, that's only 162 calories a bowl!

Makes 4 servings:

• 1/2 lbs ground chicken (lean)
• 3 tablespoons thinly sliced green onions
• 1 large egg yolk
• 1 1/4 tsp freshly grated ginger
• 3/4 tsp sesame oil
• Pinch of black pepper
• 4 cups reduced sodium chicken broth
• 1 cup water
• 1/2 cup white quinoa
• 1/4 tsp minced garlic
• 2 cups bok choy (sliced down the spine and sliced thinly)
• 1 cup carrots thinly sliced on a bias

Directions:

1. In a medium bowl, mix ground chicken, green onions, egg yolk, 1/4 tsp of the ginger, sesame oil and pepper. Gentle roll into balls and place on plate. Set aside.
2. In a large pot, combine stock, water, quinoa, 1 tsp ginger and garlic. Bring to a boil over medium high heat, then reduce to simmer on medium low, cover, and let simmer for 8 minutes.
3. Add the bok choy and carrots and increase heat to medium high. Once boiling add meatballs and reduce to simmer (and cover) for 8 more minutes, or until quinoa is tender and meatballs are cooked.
4. Eat!

Raisin Spice Cookies

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Raisin Spice Cookies

Recipe adapted from Quinoa Revolution

This week I am exploring all the different ways you can incorporate Quinoa into your diet. These cookies use Quinoa flour, and it's nutty taste compliments the raisins and walnuts perfectly. You can buy Quinoa flour at Bulk Barn or Natural food stores.

Makes 24 cookies:

• 1 cup sultana raisins
• 1/2 cup salted butter
• 3/4 cup organic cane sugar (or white sugar)
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cup Quinoa flour
• 1 cup almond flour (ground almonds)
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground cloves
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. Spray baking sheets with cooking oil 
2. Place raisins in bowl and cover with boiling water. Allow to sit for 10 minutes.
3. In the meantime, cream butter and sugar until smooth. Beat in eggs one at a time and then add vanilla. 
4. In a large bowl, mix together Quinoa flour, almond flour, salt, baking soda, cinnamon, nutmeg and ground cloves.
5. Add butter mixture to flour mixture and mix well. Drain raisins and fold in with chopped walnuts.
6. Roll dough into 1 1/2" balls, and place 2" apart. Bake one sheet at a time for 11 minutes or until edges are golden brown.
7. Allow cookies to rest for 10 minutes out of the oven until you transfer to a wire rack to cool further.

Brown Butter Quinoa Stuffed Squash

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Brown Butter Quinoa Stuffed Squash

Recipe adapted from Quinoa Revolution

I love butter. I love it on bread, I love it melted on popcorn, and I especially love it browned and used as a dressing. These acorn squash are baked and filled with warm brown butter quinoa, seasoned with an exotic spice blend of cinnamon and cardamom. It is hearty, vegetarian and packed with protein-- and at around 400 calories a serving, its not too hard on the waist either!

Makes 2 servings:

• 1 acorn squash
• 1 tablespoon salted butter
• 1 1/2 tsp olive oil
• 1/4 tsp cinnamon
• pinch of cardamom
• 1 1/2 cups water
• 1/2 cup red quinoa, raw
• 3 tablespoons cashew pieces
• 2 tablespoons diced dried apricots
• 2 tsp chopped mint

Directions:

1. Preheat oven to 400 degrees F. Cut acorn squash in half and remove seeds. 
2. Place squash halves cut side down on a shallow baking dish. Fill dish with 1/4" (5mm) of water and bake for 30 minutes or until tender when pierced with a fork.
3. Add the water and quinoa to a saucepan. Bring to a boil and then reduce to a simmer and cover. Cook for 17 minutes, stirring occasionally. Remove from heat, fluff with fork and set aside.
4. In the meantime, melt the butter in a small saucepan on medium heat, stirring or swirling constantly. Watch butter as it turns a light brown color. It should smell nutty and you should be able to see small brown flecks. Remove from heat and stir in olive oil, cinnamon and cardamom.
5. Toss 1 cup of the cooked quinoa with the seasoned brown butter, cashews, apricots and mint. Divide into cooked squash halves. Serve immediately & gobble it down!

Spicy Stuffed Peppers

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Spicy Stuffed Peppers

Recipe adapted from Simply Love Food 

With sincerest apologies for my lengthy hiatus, I return to you all with my latest obsession, perfectly balanced, nutritious and calorie conscious menu items. Its a new year, with new flavors and I am very excited to share them with you all!

These peppers are wonderfully spicy and super filling. To make a vegan version, just substitute the ground beef with some precooked quinoa.

• Extra virgin olive oil
• 1/2 lb lean ground beef
• 1 cup chopped onions
• 1 heaping tablespoon taco seasoning
• 2 cups cooked brown rice
• 3-4 bell peppers, halved with seeds removed
• 1 can black beans, drained and rinsed
• 1/2 cup frozen corn
• 1 jar salsa (we use super hot Habanero salsa)
• sharp cheddar cheese
• fresh cilantro

Directions:

1. Preheat oven to 400 degrees F
2. Lightly coat peppers with olive oil and place in roasting pan for about 20 minutes until just cooked through.
3. Remove peppers from oven and allow to cool.
4. In the meantime, saute ground beef and onions in a saucepan over medium high heat. Drain any fat and place in large bowl.
5. Add taco seasoning, black beans, corn and rice to bowl and stir until combined.
6. Spoon mixture into each pepper, packing in as much as you can.
7. Place peppers back in over for an additional 15-20 minutes. Before removing from the oven sprinkle the tops with cheddar cheese and allow to melt before taking them out.
8. Garnish with fresh cilantro and enjoy!