Gluten-Free Quinoa and Cauliflower Chowder

Ingredients

• 3 tablespoons butter, divided
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 Idaho russet potato, skinned and diced
• 3 cups cauliflower, roughly chopped
• 2 15-ounce cans vegetable broth
• 2 cups milk
• 2 bay leaves
• 1 teaspoon kosher salt
• 2 teaspoons dried thyme
• 1 cup quinoa

Instructions

1. In large dutch oven or stock pot, melt 2 tablespoons of butter over medium high heat. Add garlic and cook for 30 seconds or until fragrant. Add red bell pepper and carrots and cook for 10 minutes or until pepper softens.
2. Add potato, cauliflower, vegetable broth, milk, bay leaf, thyme and kosher salt. Bring to boil, then reduce heat to simmer and cook for about 10-12 minutes or until cauliflower and potato are softened. Turn heat to low.
3. Meanwhile, rinse ⅔ cup quinoa in cold water and place in small pan and cover with 2 cups of cold water. Season with pinch of kosher salt and bring to boil. Reduce to simmer and cook until quinoa is softened. Fluff with fork and set aside.
4. Ladle about 3 cups of broth and vegetables, mostly potatoes and cauliflower but leaving some in pot for texture, into high sided container and blend with a blender until smooth.
5. Add back to pot. Remove bay leaf and season with more salt if desired. Add quinoa and remaining tablespoon of butter and cook for another 5 minutes. Quinoa and butter will thicken soup as quinoa absorbs some of liquid. Serve immediately.

Source: http://www.foodiecrush.com/2014/03/gluten-free-quinoa-and-cauliflower-chowder/

Israeli Couscous with Fresh Corn, Tomatoes, and Feta

Now on our summer menu, something that the kids love and easy to get from the garden....

Israeli Couscous

 This is a  colorful summery dish, which is a cross between a warm salad and a pilaf. Folding the corn and tomato into the couscous while it’s still warm brings out the vegetables’ flavor, softening them slightly and making them even juicier than they started out. It also makes the feta cheese very creamy.

If you do have leftovers, it will make a marvelous light lunch the next day, though you might want to pop the couscous into the microwave for just a few seconds to make everything nice and supple, especially if you’ve stored it in the fridge.

Ingredients

	1	large garlic clove
	¾	tsp. plus 1 pinch kosher salt, or to taste
	2	tsp. freshly squeezed lemon juice
	¼	tsp. freshly ground black pepper
	3	Tbsp. extra-virgin olive oil
	1½	cups Israeli couscous, preferably whole-wheat
	1	cup fresh corn kernels (from 1 large ear)
	1	large ripe tomato, diced
	3	oz. crumbled feta cheese (optional)
	2	Tbsp. chopped fresh basil

Steps

1. Using a mortar and pestle or the flat side of a knife, mash the garlic and a pinch of salt to a paste. In a small bowl, whisk together the garlic paste, lemon juice, remaining ¾ tsp. salt, and pepper. Whisk in the olive oil.
2. Cook the couscous according to package instructions; add the corn for last 5 minutes of cooking. Drain well.
3. In a large bowl, combine the hot couscous-corn mixture, tomato, and vinaigrette. Let the couscous cool for about 10 minutes before gently folding in the feta and basil.

Notes

Just about anything goes with this terrific little dish, and you can vary the vegetables, herbs, and cheese to match your mood and what’s in season. Here are a few ideas:

Chopped spinach will wilt appealingly if you fold some into the hot couscous, sautéed mushrooms make it autumnal, and roasted red peppers are an excellent substitute for the tomato.

Parmesan cheese will give the dish added depth of flavor, and ricotta salata is just tasty anywhere you use it.

Fresh rosemary is very appealing used here in place of the basil for several reasons. It’s less likely to turn black when you toss it with the warm couscous and therefore makes a better presentation. And I love its piney flavor and scent with fresh summer tomatoes and briny feta.

The textural aspect of the juice-bursting nibs of corn really is nice. I would say it might even be worth using good frozen corn if you can’t get good sweet fresh corn. But that depends entirely upon how you feel about frozen corn.

Source: http://www.culinate.com/books/collections/all_books/cook_this_now/israeli_couscous_with_fresh_corn_tomatoes_and_feta

Hearty Cabbage Soup

Hearty Cabbage Soup

4tbl butter

1 large onion diced

4cups shredded cabbage

3 potatoes cut up

6 c chicken broth

2tbl flour

1/2c sour cream (plain greek yogurt)

salt and pepper to taste

1 1/2  tbl dill

heat butter add onion and cabbage

season w/ salt pepper

partly cover for ten min low heat

add potatoes/broth/dill weed

stir and bring boil

continue cooking 25 min low heat until done

mix sour cream and flour in small bowl add 1/2 c broth add to soup

crispy Oriental Salad

 Dinner [D]  Lunch [L]  Snack [S]

CRISPY ORIENTAL SALAD

Ingredients

1 head of cabbage chopped (I use half purple, half green)

4 green onions- chopped finely

2 carrots- shredded

3/4 cup raw almonds- chopped

1/4 cup raw sesame seeds

Dressing

1 tsp salt

1/4 tsp black pepper

4 TBS lemon juice (juice of 1 large lemon)

<1/4 cup olive oil

    I use light tasting oil because extra virgin is too strong for me-

    also I usually don't use the full 1/4 cup)

DIRECTIONS

Mix cabbage, green onions and carrots together in a bowl.  Add the raw nuts and mix thoroughly. (I chop my almonds in my mini food processor).

In a separate bowl, mix the dressing ingredients together.

Pour the dressing over the salad and stir until evenly coated.

By itself- this recipe is SUPER healthy!  All raw ingredients (except the oil- which probably could be ommitted if needed).

For a little more flavor- Add ORANGE PEANUT DRESSING over the top.

You will LOVE it!  SO YUMMY!!!

Eat the salad by itself, or in a whole wheat pita.  Add some FALAFEL to make it a more complete dinner.

I love having this in my fridge for an easy quick meal.  My 5 year old eats this recipe great.  My 3 year old has a hard time getting it in his mouth without it falling everywhere- but we are trying.

ORANGE PEANUT DRESSING

INGREDIENTS

1/2 CUP FRESH ORANGE JUICE

1/4 CUP RICE VINEGAR

2 TBS PEANUT BUTTER

1/4 CUP RAW CASHEWS

1 TSP BRAGG LIQUID AMINOS OR LOW-SODIUM SOY SAUCE

1/4 INCH PIECE OF FRESH GINGER, PEELED

1 CLOVE OF GARLIC

A PINCH OF CAYENNE PEPPER

DIRECTIONS

BLEND ALL INGREDIENTS IN A HIGH POWERED BLENDER UNTIL SMOOTH.

THIS WILL THICKEN A LOT WHEN COOLED IN THE FRIDGE.

www.wholefoodmommies.com