Wild Rice Stuffing

2 cups wild rice, soaked over night
2 tablespoons butter
2 stalks celery, diced medium
1 small onion, diced small
2 cloves garlic, minced
salt & pepper
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/2 cup raisins
1/4 cup chicken or vegetable stock

Preheat oven to 375 degrees.  Drain and rinse soaked wild rice.  Cook rice in boiling water until it starts to burst, about 20 minutes, then drain.  Meanwhile, in a large skillet, heat butter over medium heat.  Add celery, onion, and garlic.  Cook until onion is translucent, about 5 minutes.  Season with salt and pepper.  Add drained rice, pepitas, raisins, and broth.  Stir to combine and transfer to a 9-inch square baking dish.  Bake until heated through, about 20 minutes.  Serves 8.

Fresh Tomato Soup

Fall is here and we are all starting to crave warm comfort food.  Here is a simple recipe for homemade tomato soup.  Make with fresh, local tomatoes or grab canned if you are in a crunch.  I'll admit, it does sound like a daunting task, but keep reading and find out just how simple it is to make.  

3 medium tomatoes, peeled and quartered
-OR-
1 can of tomatoes, cut up (couldn't be easier, right?!?)

1 cup water
1 medium onion, chopped
1 stalk celery, chopped
2 tablespoons snipped fresh parsley or (2 teaspoons dried)
1 teaspoon minced garlic
2 teaspoons lemon juice
1 teaspoon raw sugar
1 small hot pepper, chopped (optional)
salt to taste

If desired, seed the fresh tomatoes.  In a large saucepan combine fresh tomatoes or undrained canned tomatoes, water, onion, celery, parsley, garlic, lemon juice, raw sugar and pepper.  Bring to boiling; reduce heat.  Cover and simmer for about 20 minutes or till celery and onions are very tender.  Cool slightly.

Place half of the tomato mixture in a blender or food processor.  Blend until smooth.  Repeat with the remaining mixture.  Return all to the saucepan and heat through.  Makes about 4 cups.

Time saving tip:  Make a double or triple batch!  Freeze in canning jars for a quick meal.

Sesame Quinoa Spring Rolls

Quinoa (pronounced "keen-wah") is a tiny, light, nutty flavored grain that has been growing in popularity... and for good reason!   It is a great source of energy-boosting iron, folate and B vitamins.  Plus, it's one of the few grains that is a complete protein, containing all nine essential amino acids.

Prep:  30 minutes
Prepare:  15 minutes
Serves:  5

Spring Rolls:
1 cup quinoa
1 3/4 cups water
1/3 cup pine nuts or walnuts
1 1/2 cups thinly sliced cabbage
1 large carrot, sliced into matchsticks
5 green onions, sliced
1 red bell pepper
1/4 cup olive oil
2 Tbs low-sodium, gluten free soy sauce
2 Tbs rice vinegar*
2 minced garlic cloves
2 tsp sesame oil*
1/4 tsp sea salt
10-12 rice paper wrappers** -OR- leaf lettuce

1.  In a medium saucepan, mix quinoa and water.  Bring to a boil, reduce heat and simmer covered for 15 minutes, or until liquid has been absorbed.

2.  While quinoa is cooking, toast pine nuts or walnuts in a dry skillet over medium-low heat until lightly browned, stirring often.

3.  Fluff cooked quinoa with a fork and combine in a large bowl with nuts, cabbage, carrots, green onions and red pepper.  In a small bowl, whisk together the olive oil, soy sauce, rice vinegar, garlic, sesame oil and sea salt; stir into quinoa mixture.

4.  For rice papers:  Fill a shallow pan (large enough to set the rice papers in) with hot water and soak one rice paper until softened, about 15 seconds.  Remove and place 1/3 cup of the quinoa filling down the center of the paper.  Fold the bottom edge over the mixture, then fold both sides over the top and roll tightly.  Continue with remaining papers and quinoa filling.
For lettuce leaves:  Spread leaf and place ample quinoa filling in center and roll gently.

Dipping Sauce:
2 Tbs low-sodium, gluten free soy sauce
1 Tbs rice vinegar*
Juice of 1/2 lime
2 tsp garlic chili sauce (such as Srirachca Hot Chili Sauce*)

In a small bowl, whisk together soy sauce, rice vinegar, lime nice and garlic chili sauce.

*ingredients can be found in the ethnic section of most grocery stores
**rice paper wrappers can be found in some larger grocery stores or an oriental market

Egg Bake

On busy days, I find myself looking for something simple and healthy that doesn't create a huge mess.  This dish doesn't require waiting for meat to thaw, but is still loaded with protein.  It's also one of those dishes that can easily be customized with whatever vegetables you may have in the refrigerator... the possibilities are endless!  Measuring really isn't necessary with this recipe, just make sure that you choose a baking dish large enough for the egg and vegetable mixture.

1/2 cup sharp cheddar cheese, shredded
sliced mushrooms
sliced green onions
chopped peppers
small amount of coconut oil or butter
6 eggs
3/4 cup milk
1 cup frozen chopped spinach, thawed and drained
2 dashes of hot sauce
1/4 teaspoon salt
pinch of pepper

In a medium skillet, saute mushrooms, green onions and peppers in butter or coconut oil until tender; drain.  Place in the bottom of an ungreased 9 inch pie plate and sprinkle with the shredded cheese.  In a bowl, beat eggs.  Add milk, spinach, hot sauce, salt and pepper; mix well.  Slowly pour over the vegetable and cheese mixture in the pie plate.  Bake in a preheated, 350 degree oven for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand 10 minutes before cutting.  Enjoy!