Quinoa Parmesan

Quinoa is a new favorite dish and I can't wait to continue making it. When I first started cooking, Scott told me I had to learn to cook chicken parmesan some day. I think this is a pretty darn good vegetarian version!

Quinoa Parmesan-adapted from Pink Parsley
Total Time: 50 Minutes
Serves 4

• 1 eggplant, chopped
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 28 ounce can crushed tomatoes
• 15 ounce can diced tomatoes, drained
• 1 cup mozzarella cheese, shredded
• 1 tablespoon dried basil
• 1/4 cup parmesan cheese, grated
• 1/2 cup panko bread crumbs
• 1 tablespoon melted butter

Preheat oven to 350 degrees and spray a 2 quart casserole dish with cooking spray.

Toss the eggplant with salt and pepper and place on a paper towel lined plate. Microwave for 10 minutes, tossing halfway through.

Meanwhile, cook the quinoa according to package directions, using the two cups of water.

Heat olive oil in a large skillet over medium heat. Add the eggplant and onion, and cook, stirring often, for about 5 minutes. Stir in mushrooms and cook an additional 5 minutes, stirring occasionally, until all vegetables have softened and started to brown.

Add the garlic, Italian seasoning, and both cans of tomatoes. Bring to a simmer, remove from heat and stir in the cooked quinoa, 2/3 cup of mozzarella cheese and basil. Pour into prepared baking dish.

In a small bowl, combine the remaining mozzarella, parmesan, panko and melted butter. Sprinkle over the top of the quinoa.

Cover the dis and bake 20 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is melted and the top begins to brown.

Lasagna-Stuffed Portabellos

When I came across this recipe, I knew I had to make it. I love lasagna, but we are doing our best to not have as many carbs in our diet. Overall, this did taste like lasagna-just as rich with the cheese I usually put into it! I will definitely be making this again. It's easy, quick and delicious!

Lasagna-Stuffed Portabellos-adapted from Pink Parsley
Total Time: 25 Minutes
Serves 4

• 2 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and black pepper
• 4 portabello mushroom caps
• 1 cup ricotta cheese
• 1/4 cup Parmesan
• 2 tablespoons chopped fresh basil
• 1/4 cup panko breadcrumbs
• 1 ounce shredded mozzarella
• 1 cup marinara sauce

Preheat the oven to 425 degrees.  Use a spoon to scrape the gills out of the mushroom caps. 

In a small bowl, combine half the garlic, 1/4 teaspoon of the Italian seasoning, olive oil, and salt and pepper to taste.  Brush the inside and outside of the caps with the mixture, and roast cap-side down for about 10 minutes.  If the mushroom gives off water, blot it up with a paper towel.

Meanwhile, in a medium bowl stir together the ricotta, remaining garlic and Italian seasoning, Parmesan, basil, and breadcrumbs.  Season with salt and pepper to taste.

Spoon about 2 teaspoons of the marinara into each mushroom cap, then stuff with the ricotta mixture.  Spoon about 1-2 teaspoons of sauce over the ricotta, then sprinkle the mozzarella over the sauce.

Bake 10-15 minutes, or until the filling is heated through and the cheese has melted.  Serve with additional marinara.

Fried Rice with Kale and Mushrooms

Fried rice is one of my favorite side dishes. I don't think you can ever have enough recipes for it. As of now, this is only my third (successful) attempt: Beef Fried Rice and Fried Rice with Sweet Soy Sauce.

This recipe was one of my favorites so far. Scott was really hesitant when I was telling him kale was in the recipe. His only knowledge of kale is from working at a country club in high school where it was a garnish. He hasn't realized the kale-kraze that I see on Pinterest daily.

So this was my first experience with kale. I didn't use as much a the original recipe called for, however, I didn't want to over do it. The flavors were amazing and I especially love the mushroom addition (because of my current addiction).

Fried Rice with Kale and Mushrooms-adapted from Pink Parsley

Total Time: 15 Minutes

Serves: 4

• 1/4 pound kale, thick stems discarded
• 8 ounces baby portabella mushrooms, hinly sliced
• 2 tablespoons sesame oil
• kosher salt, to taste
• 2 cloves garlic, finely minced
• pinch of crushed red pepper flakes, to taste
• 3 green onions, thinly sliced 
• 2 cups cooked rice
• 2 teaspoons soy sauce
• sesame seeds, for serving

Roll a few kale leaves tightly, and thinly slice to form ribbons.  Run your knife through the kale a few times to chop it into smaller pieces.

In a large skillet, heat the oil until shimmering.  Add the kale and mushrooms, and cook, stirring often, until they are softened and tender, about 5 to 8 minutes.  Season with salt.  Add the garlic and red pepper flakes, and stirring constantly, cook until fragrant but not browned, about one minute.  Stir in the green onions and rice, and cook another 2 minutes, stirring often.  Add the soy sauce, cook another 30 seconds, and season to taste with salt, additional soy sauce, and/or red pepper flakes. Top with a sprinkling of sesame seeds.