Chicken and Butternut Squash Quinoa Stew

This is a nice fall-esque meal.  We left out the chicken and added 3 cans of great northern beans (rinse and drain) instead.   I bought butternut squash already cubed but I think next time I make it I will just roast a butternut squash in the oven and just scoop it in.  It would be less stewish but I think it would be better- and WAY easier on the hands and wrists than cutting up uncooked butternut squash!  If you have tomatoes I would just use 2.5 cups of chopped tomatoes instead of the canned ones.

http://www.melskitchencafe.com/2012/10/chicken-and-butternut-squash-quinoa-stew.html

Ratatouille

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, thinly sliced
• 2 small tomatoes, sliced 1/4-inch thick
• 1 medium yellow summer squash, sliced 1/4-inch thick
• 1 medium Yukon Gold potato or sweet potatoes, sliced 1/4-inch thick
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons freshly grated Parmesan

Directions

1. Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
2. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
   
   
   I  put this over quinoa and drizzed olive oil and black pepper over.  Yummy.  Can add chicken too, of course :)

Coconut Quinoa Pancakes

Coconut Quinoa Pancakes
(can be shared with kids 8+ mos)*
makes about 12 pancakes

1 cup all-purpose flour or gluten-free flour blend
1 cup quinoa flour or quinoa flakes (see note above)
1/2 cup shredded coconut (I prefer unsweetened)
2 tablespoons light brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 cups milk or almond milk 
2 tablespoons canola oil, plus more for cooking
1 teaspoon vanilla extract
2 eggs

1. Combine flour, quinoa flour, coconut, brown sugar, baking powder and cinnamon in a medium bowl. Whisk to work out all of the clumps.

2. In a separate bowl, whisk together the milk, oil, vanilla and eggs until well combined.

3. Add the wet ingredients to the dry, whisking all the while until well combined. The batter will have texture because of the coconut (and quinoa flakes, if using), but should not have lumps.

4. Heat a well oiled pan or griddle over medium heat. Add batter in 1/4 cup scoops and cook until bubbles just begin to form around the edges. (Unlike most pancake batters, this will not bubble vigorously—you’re looking for just a couple of bubbles.) Flip and cook for another two minutes, until golden brown and cooked through. Serve immediately, with a drizzle of honey or warmed maple syrup.

*Note: These make a great early finger food! If your child is not yet managing soft finger foods by 8-months-old, hold off on serving these. Otherwise, cut into age appropriate bites and serve. Skip the honey for children under 12-months-old (it’s not safe for children under one) and consider skipping the syrup, too. These have a tiny bit of sweetness on their own that should be enough for early eaters.

Creamy avocado and white bean wrap

Ingredients
2 tablespoons cider vinegar
1 tablespoon olive oil
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4 brown rice tortillas or corn tortillas or you could just use chips!

Directions
1. Whisk vinegar, oil, and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Viva La Fiesta Taco Salad

I left out the tempeh and doubled the beans by adding a can of black beans and doubled the taco seasoning as well.  I also added some lime juice.  This was quick and flavorful.

http://www.yummymummykitchen.com/2012/08/viva-la-fiesta-vegetarian-taco-salad.html

Fresh Tomato/Tortilla Soup

Must be made with fresh tomatoes from the garden!

4 medium fresh tomatoes (1.5 lbs), quartered

1 medium onion, quartered

olive oil spray

6 (7 inch) corn tortillas

6 large cloves garlic, finely chopped

8 cups chicken or vegetable broth

1/4 cup tomato paste

1 TBSP chopped cilantro

1 TBSP ground cumin

1/2 TBSP chili powder

2 small bay leaves

salt to taste

1 small ripe avocado, peeled and diced

1/3 cup cheddar cheese (optional)

In a food processor, puree tomatoes and onions until smooth.  Finely coat the bottom of a sauce pan with olive oil spray.  Take 3 of the corn tortillas and shred them into bite size pieces, add them to the sauce pan with the garlic and sautee for 2-3 minutes.  Add tomatoes and onion mixture.  Add chicken broth, tomato paste, cilantro, cumin, chili powder and bay leaves.  Bring to a boil and reduce heat.  Cover and simmer for 30 minutes.  Remove and discard bay leaves.  Season with salt as needed.

While soup is cooking, preheat oven to 350.  Take the other 3 tortillas and cut them into strips, brush with olive oil.  Bake for 10-12 minutes shaking the pan occasionally until the strips are crispy.  Set aside.  

Ladle soup into bowls and top with tortillas strips, avocado and cheese.