Easy Corn Bread

1 1/4 cups all-purpose flour
3/4 cup corn meal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten

Heat oven to 400°F.  Grease 9x9 inch pan.  Combine flour, corn meal, sugar, baking powder and salt.  Stir in milk, oil, and egg, mixing just until all ingredients are moistened.  Pour batter into greased pan.  Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in the center comes out clean.  Serve warm.

QUINOA BURGERS

Thanks Jess for introducing me to these delicious morsels!

INGREDIENTS:
1/2 cup (90 g) quinoa, rinsed
1/2 teaspoon salt
2 tablespoons olive oil, plus more for frying
1 small yellow onion, diced
1 garlic clove, minced
1 cup (150 g) grated sweet potato
1/4 teaspoon coriander
1/4 teaspoon black pepper
2 eggs
1/3 cup (50 g) gluten-free, panko-style breadcrumbs (make them by drying gluten-free bread slices in the oven and chopping them in food processor)
1/3 cup finely grated parmesan cheese
2 tablespoons finely chopped parsley
1 tablespoon finely chopped chives

INSTRUCTIONS:

Bring 1 cup of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and it's tender. Set aside to cool.

Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.

In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.

Heat a large saute pan over medium high heat. Add enough olive oil to cover the bottom os the pan. Spoon 1/4 cup of the mixture and shape it into a round cake. Add enough cakes to the pan without overcrowding it. Cook for 3 minutes on each side or until golden. Finish frying all the cakes. Drain them on paper towels if needed.

Serve them on a bun just like you would a hamburger.

Vegetable Almond Fried Rice

INGREDIENTS:
2 Tbsp. canola oil
2 large eggs, scrambled
1 bunch broccoli, chopped
1 large onion, chopped
2 large carrots, sliced
1/2 tsp. salt
1/2 cooked chicken breast, diced
1 small summer squash, diced
1-2 Tbsp. minced garlic
3 cups brown rice
1 cup peas
4 medium green onions, minced
soy sauce
1 cup slivered almonds

INSTRUCTIONS:
Start skillet on high heat.  Add 2 Tbsp. oil, coating skillet.  Add broccoli, onion, carrots, and salt.  Cook for 5 minutes, stirring constantly.  Add chicken, squash and garlic.  Turn heat down to medium and stir-fry for another 3 minutes or until the vegetables are tender crisp.  Add rice a little at a time and mix.  Then dump in peas, green onions, and eggs.  Shake in about 20 good shakes of soy sauce.  Stir in the almonds.  Serve hot.

Sante Fe Lime Rice

INGREDIENTS:
1 cup uncooked long-grain white rice
2 cups chicken broth
1/8 tsp. salt
Juice of 1/2 lime
1 Tbsp. butter
1-2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin

INSTRUCTIONS:
Combine rice, broth, and salt in a medium saucepan.  Bring to a boil.  Decrease to a simmer and add the lime juice, butter, cilantro, and cumin.  Stir, cover, and simmer for 15-20 minutes until the rice is tender.  (You may have to add a bit of water, so keep your eye on it).  Makes about 2 cups cooked rice.

Green Bean and Chicken Stir Fry

INGREDIENTS:
1/4 cup water
1/4 cup soy sauce
1 Tbsp. tomato paste
2 tsp. balsamic vinegar
2 tsp. sugar
1/4 tsp. red pepper flakes
1 tsp. corn startch
1 Tbsp. Canola oil
1 pound chicken, cut into bite-sized pieces
2 cups fresh grean beans, trimmed and cut in half
4 cloves garlic (or 2 tsp. garlic powder)
2 tsp. minces fresh ginger (or 1/2 tsp. ground ginger)

INSTRUCTIONS:
Combine water, tomato paste, vinegar, sugar, red pepper flakes and cornstartch in a medium boil.  Heat the oil in a skillet over medium-high heat.  Add the chicken and cook, stirring until chicken is opaque and lightly browned.  Add green beans, garlic and ginger.  Cook and stir for 1 minute.  Stir sauce and add to skillet.  Cook and stir until sauce thickens, about 1 minute.  Server over hot brown rice, barley, or quinoa.

Yeild:  6 servings