Tag Archives: mushrooms

Buttered Salmon over Lemon Quinoa

I had a request for a quinoa recipe the other day… so I found some salmon on sale at the store, some quinoa in my cupboard, and some pots and pans on the stove!  Quinoa is a great grain, boasting high fiber and protein… 6 grams of protein and 3 grams of fiber in a quarter cup dry serving.  It’s a great gluten free alternative… especially when rice is getting boring.

Buttered Salmon over Lemon Quinoa

Pieces:

  1. one cup dry quinoa grain
  2. 2 salmon steaks, boneless
  3. 3 cups mushrooms
  4. one half bunch asparagus stalks, rough ends cut off
  5. 2 tbsp. vegan butter
  6. 1 tbsp. olive oil
  7. one half cup lemon juice
  8. 2 tsp. grated lemon zest
  9. 4 dill stalks, or about 2 tbsp. chopped dill
  10. one half cup water
  11. salt and pepper

Process:

  1. In a large saute pan, cook the quinoa according to package directions.  (It is about 1 cup quinoa to 2 cups water… bring the water to a boil, add the quinoa, cover, and let simmer until the water is absorbed.)
  2. While the quinoa is cooking, saute the mushrooms and asparagus in the olive oil and salt and pepper.  Saute them on medium heat until tender.  Add one quarter cup water if needed.
  3. While the veggies and quinoa are cooking, saute the salmon.  Put the butter in a saute pan, and melt over medium heat.  Place the salmon steaks skin side up.  Add the dill and lemon juice.
  4. Let the salmon cook about 5-7 minutes.  Add one quarter cup water if the pan gets dry.  Heat until cooked through.
  5. Add the lemon zest and a dash of salt and pepper to the quinoa.  Fluff with a fork.
  6. Serve the quinoa on a plate, topping with the asparagus, mushrooms, and salmon on top.
  7. Enjoy hot!

Happy Allergy Free Eating!

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Pumped Up Pasta Primavera

With the spring weather coming (or already here?), you can start to see the increase in vibrantly colored vegetables available.  To someone who’s diet is half fruits and vegetables, this excites me!  So this week I made full use of the vegetable section at the grocery store, and made a healthy, vegetarian, and pumped up pasta primavera.

Pumped Up Pasta Primavera

Pieces:

  1. 2 zucchini, washed and chopped into bite size pieces
  2. 2 yellow squash, washed and chopped into bite size pieces
  3. 1 red pepper, washed and chopped into bite size pieces
  4. 2 handfuls green beans, ends cut off and beans cut in half
  5. 1 package chopped mushrooms
  6. 2 handfuls snap peas, ends cut off
  7. 2 sprigs rosemary
  8. 5 large basil leaves
  9. juice of one half of a lemon, plus a little rind
  10. 3 tbsp. olive oil
  11. 1 tsp. sea salt
  12. 1 tbsp. lemon pepper
  13. half package of gluten free pasta
  14. 3 tbsp. vegan butter
  15. 3 tbsp. chopped parsley
  16. 1 tbsp. chopped chives, for garnish
  17. salt and pepper, to taste

Process:

  1. In a large saute pan over medium heat, saute the chopped zucchini, yellow squash, red pepper, and green beans with olive oil, sea salt, lemon pepper, and lemon juice.
  2. Saute until barely tender (about 7 minutes), stirring every few minutes.
  3. Add the mushrooms, snap peas, lemon rind, rosemary, and basil.
  4. Saute for another 5 minutes, until vegetables are crisp but tender.  Remove the rosemary and basil when done cooking.
  5. While the vegetables are cooking, cook pasta according to package directions.
  6. When the pasta is done and drained, put it back in the pan with the butter and parsley.  Stir until butter is melted.
  7. Add the vegetables and stir until combined.
  8. Serve hot, with chopped chives and salt and pepper on top.

I love this recipe because there are so many variations and you can really make it your own… choose your favorite vegetables, spices, protein sources.  Hope you enjoy!

Happy Allergy Free Eating!

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Eeeek! Leeks!

I have always been intrigued by leeks and yet have never cooked with them… until now.  I bought two intimidating looking leeks and thought long and hard about how to cook them and with what.  Chicken seemed like a natural choice, and something that I couldn’t mess up.

After chopping off the green stalks and slicing the leeks into small rounds, they seemed less intimidating.  To go with my new friends, I cooked two chicken breasts in white wine, dijon mustard, butter, and thyme… and added sliced mushrooms and the leek rounds in at the end.  I was pleasantly surprised at the result!  The mushrooms and leeks went very well together and it only took about 30 minutes total.  I see another leek recipe in my future.

Leek and Mushroom Chicken with White Wine Sauce

Pieces:

  1. two chicken breasts
  2. 2 tbsp. olive oil
  3. one and one half cups white wine
  4. 2 tbsp. dijon mustard
  5. 2 tbsp. vegan butter
  6. 1 tbsp. thyme
  7. 1 container sliced mushrooms
  8. 2 leeks, sliced into small rounds and rinsed

Process:

  1. In a large saute pan with some olive oil, start to cook the chicken breasts on medium heat.
  2. Flip the chicken after 2 minutes.
  3. Add half of each of the white wine, dijon mustard, butter, and thyme.  (You can estimate the measure, and just pour it in there… it will mix while cooking).
  4. Cover and let simmer for about 7 minutes.  Watch that the wine doesn’t totally evaporate, and if it does, just add more.
  5. After 7 minutes, flip the chicken again.  Stir up any browned bits in the bottom of the pan.
  6. Add the remaining wine, mustard, butter, and thyme as well as the mushrooms and leeks.
  7. Cover and let simmer 10 minutes, until the chicken is cooked through.
  8. Serve chicken with heaping spoonfuls of the leeks, mushrooms, and sauce on top.

Happy Allergy Free Eating!

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