Edamame Slaw in Lettuce Cups - 4 servings
This festive light vegetarian lunch features protein-rich quinoa and edamame tossed with veggies in an Asian-inspired dressing. --- Tag a friend you want to eat this with! --- Ingredients
¾ cup water
⅓ cup uncooked quinoa, rinsed
2 tablespoons reduced-sodium soy sauce
2 cups frozen shelled edamame
⅓ cup rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon grated fresh ginger
½ teaspoon crushed red pepper flakes
1 cup thin bite-size strips red sweet pepper
1 cup fresh snow pea pods, trimmed and cut into thin strips
3 green onions, thinly sliced
12 ( ¼ inch thick) slices cored fresh pineapple
12 leaves butterhead (Bibb or Boston) lettuce .
1.In a large saucepan, combine the water, quinoa, and soy sauce. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Add edamame. Return to boiling; reduce heat. Simmer, covered, for 3 to 5 minutes more or until quinoa is tender and liquid is absorbed. Remove from heat. Cool about 1 hour or until room temperature.
2.In a large bowl, whisk together vinegar, sesame oil, ginger, and crushed red pepper. Stir in cooled quinoa mixture, red sweet pepper, snow peas, and green onions.
3.To serve, place three of the pineapple slices on each of four serving plates. Top each pineapple slice with a lettuce leaf, cup side up. Spoon about ⅓ cup of the quinoa mixture into each lettuce cup.
332 calories per serving
Ancho Chile Quesadillas - 4 servings
Rehydrated dry chiles often have more intense and multidimensional flavors than fresh. In this simple quesadilla recipe, mildly spicy ancho chiles (dried poblanos) and nutty Gruyère cheese melt together for an easy snack or quick dinner. ---- Tag a friend you want to eat this with! ---- Ingredients
4 dried ancho chiles (about 2 ounces)
1¼ cups grated Gruyère cheese
1¼ cups grated Monterey Jack cheese
12 (5 inch) corn tortillas
Lime wedges and/or salsa for serving .
1.Remove stems and seeds from chiles. Place the chiles in a bowl, cover with warm water and soak until softened, about 15 minutes. Drain, pat dry and coarsely chop.
2.Combine Gruyère and Jack cheeses in a bowl.
3.Heat a large skillet over medium-high heat. Briefly heat tortillas in the pan, turning once, until warm. Keeping the rest wrapped tightly in a clean dish towel, lay 4 tortillas at a time out on a clean cutting board. Sprinkle 1 tablespoon cheese on half of each tortilla. Top with about 2 teaspoons of the chiles, then sprinkle with another tablespoon cheese. Fold closed. Repeat with the remaining tortillas, cheese and chiles.
4.Cook 4 quesadillas at a time in the pan over medium heat until crisp and golden on both sides, 3 to 5 minutes total. Cover to keep warm while you cook the next 2 batches. Serve immediately with lime wedges and/or salsa, if desired.
The thought of making this veal marsala-esq (i used Sauvignon blanc instead of marsala wine so I can't really call it veal marsala) dish with broccoli rabe is what got me through this looooooooooo00000OOOOOOOOoooooooooOO0ooo00ng day