RECIPE AS I CREATED & MADE IT:
1. QUINOA
BRING 1C. QUINOA AND 2C. WATER TO A BOIL. COVER AND SIMMER 15 MINUTES. COOL. ONCE COOLED, ADD THE JUICE OF 2 LEMONS, HANDFUL FROZEN PEAS AND 2 MINI BAGS OF DRIED CRANBERRIES AND AS MANY PIGNOLIS AS YOU LIKE. POUR ON APPROX 1/2C. EXTRA VIRGIN OLIVE OIL. ADD SALT AND PEPPER TO TASTE. COVER WHILE PREPARING THE NEXT STEP.
2. ROASTED CAULIFLOWER
CHOP 1 HEAD CAULIFLOWER AND TOSS WITH OLIVE OIL, PARMESAN CHEESE AND BREAD CRUMBS TO COAT. ROAST AT 375 UNTIL BROWNED APPROX 40-45 MINUTES.
3. KALE CHIPS
RIP UP SOME KALE LEAVES (JUST A HANDFUL), TOSS WITH EVOO AND SALT & ADD TO THE CAULIFLOWER FOR THE LAST 10 MINUTES OF COOKING.
4. GRILLED CHICKEN
I HIGHLY RECOMMEND BELLS AND EVAN CHICKEN BREASTS. THERE IS A SIGNIFICANT DIFFERENCE IN THEIR TASTE!! BUY THICK CUTLETS AND POUND THEM (TRUST ME, THIS ANNOYING STEP IS WORTH IT!!!) PLACE IN A ZIPLOC WITH 4T. GLUTEN FREE TAMARI, 2 T. SESAME OIL, 1T DRY SHERRY, 1 TSP CORNSTARCH, PINCH SALT. LET MARINATE 10-15 MINUTES. PREHEAT OILED GRILL PAN ON HIGH-GRILL BOTH SIDES UNTIL COOKED THROUGH. WRAP IN FOIL TO COOL. ONCE COOL, SLICE ON AN ANGLE.
SERVE THE CAULIFLOWER, KALE AND CHICKEN ON TOP OF THE QUINOA!!!
2 comments:
Looks great sweetie...ya done good!
L~xo
THANKS LINDA! HOPE YOU ENJOYED YOUR JULIA CELEBRATION! SHE'D BE PROUD! XO
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