Mustard Greens and Quinoa

I have been so busy lately. I feel like I it could be a lot worse than it is, but I find myself constantly busy and preparing for more and more things. The weather also began to get so warm for this time of year. I have enjoyed getting back outside, running, eating outside, and going to the beach on walks. School keeps me super busy. I am in full swing of the musical. We are putting on the "Jungle Book." I am in the process of choreographing songs...haha...oh boy! I am planning a poetry slam for April, getting my grant off the ground. It involves students taking pictures of environmental print with disposable cameras and making books. I'm glad I can squeeze in cooking when I can. I think I would enjoy it WAY more if I had a dishwasher. I enjoy making dinner and cooking it, but when I am done, I just want to get back to work, not hand wash all the dishes. I am the type of person that hates to leave rinsed dishes out. I have resorted to putting dirty dishes in the oven until I have time to wash them (out of sight out of mind, right?). I didn't wash the dishes tonight...gasp!

Mustard Greens and Quinoa

Quinoa

Bring 2 1/2 cups water to a boil

Add 1 1/2 cups quinoa

Lower to a simmer

Cook until liquid is absorbed

Mustard Green Mix

Mince 4 cloves of garlic and saute on medium heat

Add 1 can of white beans and continue to cook

Add juice of one lemon and fresh dill

Wash and cut a bundle of mustard greens (you can use kale as well)-even thought this seems like a lot, it cooks down

I like to curl the mustard greens and then cut-much easier and neater!

Add 1/2 can of crushed tomatoes (I needed to use up the can before it went bad). I wanted to use fresh tomatoes, but those could wait.

Cook the mixture for 5 minutes

Assembly

Put quinoa in a pile on your plate

Add the mixture on top

I toasted seasme seeds and added them to the top of the mixture

I served it with sliced bread and a balsamic dipping sauce

You can also add a salad or side vegetable

This was a quick meal and that was easy to put together. Now I am off to make my "completely" disposable lunch for our field trip to Shedd Aquarium. 

Happy Cooking!

Lentils and Rice

Life has been busy (still is busy). I have been cooking, but having a hard time finding the time to post the recipes on the blog. I also only want to post recipes that are worth posting. I headed to Trader Joe's last week and picked up a package of precooked lentils. I like to keep them around to use on nights where I don't have much time to make dinner. There is a restaurant in Indianapolis called Aesop's Tables that inspired tonight's dinner. They had a special a year ago of braised lentils over rice and salad. From what I remember, it was really good. I wanted to "recreate" this recipe.

Rice

Boil 2 1/2 cups brown rice

Add 1 1/2 cups brown rice

Simmer rice for 35-40 minutes

Spice Mixture

2 tablespoons curry powder

1 tablespoon ginger

1 teaspoon garlic powder 

2 teaspoon smoke paprika 

Lentils

Put 2 tablespoons olive oil in a skillet

Add 3 minced cloves of garlic-cook for 2 minutes

Add spice mixture and cook for about 1 minute-add a little water to deglaze the pan

Add 1 diced green pepper-cook for 3 minutes

Add the package of lentils

Have heat on medium to low

Add 2 diced tomatoes

Cook for about 10 minutes

Homemade Pita Chips

2 pita pockets (whole wheat)

Cut into small triangles

Spray with olive oil spray

Sprinkle with garlic powder

Mix

Bake at 350 degrees for 12 minutes, or until they are crispy 

Assembly

Put rice on a plate

Add lentil mixture over rice

Serve with a salad

John enjoyed this dinner. He was surprised I was making dinner on Sunday night. We have gotten into the habit of ordering in or finding groupons for dinner. This meal was easy to make a very filling. I love homemade pita chips because they are way less expensive than store bought and they are crispy, yet soft in places. 

Happy Cooking!