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Easy Quinoa Peach Crisp
Peaches are in season! Peaches are a wonderful addition to this twist on an old favorite, peach crisp. Quinoa (keen-wah) is a whole grain you will want to include in your healthy diet. It is delicious and nutritious. Some even call it a super food! It is one of my new favorite foods and hopefully will be one of yours too!
• 3 cans (16 ounces each) peaches, drained and sliced (or use fresh)
• 1/3 cup margarine
• 1/3 cup flour
• 1 cup uncooked quinoa
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
1. Spray an 8-inch square glass baking dish with cooking spray and arrange peaches on bottom.
2. Melt margarine in a small glass dish in microwave for 45 seconds.
3. Mix flour, quinoa, brown sugar, salt, cinnamon and nutmeg in a bowl.
4. Add margarine and mix until crumbly.
5. Sprinkle mixture over peaches.
6. Microwave uncovered for 7 to 8 minutes.
My Favorite Mexican Seasoning Mix!
I love Mexican foods! I can’t help it, I just love the spicy blend of flavors. But, I don’t like all of the salt you find in over the counter packaged mixes. So now I prefer to mix up my own. It takes about 5 minutes to make and saves a ton of $$$ and is better tasting too!
Mexican Seasoning Mix
1 cup dried minced onion
1/3 cup beef bouillon powder
1/3 cup chili powder
2 tablespoons ground cumin
1 tablespoon oregano
2 teaspoons garlic powder
4 teaspoons crushed red pepper (optional)
Combine all these ingredients and store in a cool, dry place for up to 6 months.
Uses:
- Add 1 tablespoon to and recipe calling for Mexican flavor, or sprinkle on top of foods you want to make spicy.
- Add 1 tablespoon to chopped tomatoes and green peppers for a tasty dip or filling for tacos.
- Add 1 tablespoon to shredded cheese before melting for another dip. Serve with sour cream.
- Mix with ground beef, and cheese for topping nacho chips.
Easy Roasted Vegetables
Use your oven to bring out the sweetness of vegetables with this simple recipe. It may even get “Mike-y” to eat all his vegetables!
Per Serving: $.34
Ingredients:
- 5 cups assorted vegetable pieces cut in chunks (potatoes, sweet potatoes, winter squash, turnips, carrots, onions, mushrooms)
- 1 tablespoon vegetable or olive oil
- 2 teaspoons dried Italian seasoning
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
Directions:
- Heat oven to 425 F.
- Line a 9×13 pan with aluminum foil.
- Spread vegetables in pan. Sprinkle oil on vegetables. Stir. Sprinkle with seasoning, pepper, and salt. Stir.
- Bake uncovered 45 minutes. Turn every 15 minutes.
- Serve while hot.
Cooking Tips:
- Roasting brings out the sweetness of vegetables.
- Use thyme, basil, or rosemary in place of dried Italian seasoning.
- Save energy. Roast veggies in oven with other food or right after other food is done.
- Use veggies that your family likes. Leftovers are great.
Denise’s Delightful Dishes: Pockets full of pears!
After the holidays it seems like I crave sweets more than normal. My resolution for 2013 is to try to make better food choices. So one way to do that is to eat fruits and vegetables are in season. This is the list of produce that is in season during the month of January.
- pears
- blood oranges and other citrus fruit
- kiwi
- broccoli
- carrots
- cauliflower
- celery
- spinach
- avocado
- cabbage
- chard
The following recipe is one of my favorites treats. It is a fruit pocket. It reminds me of pie and cobbler, but with a healthier twist. It is easy enough for kids of all ages to make a simple snack that’s full of fruit and flavor!
Pocket Fruit Pies
Level: Easy Serves 4
Ingredients:
4 (8-inch) flour tortillas
1 large apple or 2 medium peaches
or pears
1/4 teaspoon ground cinnamon
2 tablespoons brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons milk
sugar (optional)
Directions:
Remember to wash your hands!
1. Preheat oven to 350 degrees.
2. Warm tortillas in microwave or oven to make them easier to handle.
3. Peel and chop fruit into small pieces.
4. Place 1/4 the fruit on each tortilla.
5. In a small bowl stir together brown sugar, cinnamon and nutmeg.
sprinkle over fruit.
6. Roll up the tortillas with the fruit.
7. Place on an ungreased baking sheet and make small slashes to allow
steam to escape. Brush with milk and sprinkle with additional sugar,
if desired.
8. Bake for 8 to 12 minutes or until lightly brown.
9. Serve warm or cold.
Helpful Hints: This easy snack helps work fruit into a daily diet. Tortillas,
with a variety of toppings, make great snack builders!
Safety Tip: Allow pie to cool slightly before tasting – the steam and sugar
can burn!
Nutrition Facts
Serving Size 1 fruit pocket (140g)
Servings per Container 4
Amount Per Serving
Calories 300 Calories from Fat 50
| % Daily Value* | |
| Total Fat 5 g | 8 % |
| – Saturated Fat 1.50 g | 7 % |
| Cholesterol 0 mg | 0 % |
| Sodium 350 mg | 15 % |
| Total Carbohydrate 55 g | 18 % |
| – Dietary Fiber 4 g | 16 % |
| – Sugars 14 g | |
| Protein 7 g | |
|
|
| Vitamin A 0 % | Vitamin C 6 % |
| Calcium 10 % | Iron 15 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher of lower depending on your calorie needs:
|
|||
| Calories – | 2,000 | 2,500 | |
|
|||
| Total Fat | < | 65g | 80g |
| Saturated Fat | < | 20g | 25g |
| Cholesterol | < | 300mg | 300mg |
| Sodium | < | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
|
|||
Calories per gram:
Fat 9 – Carbohydrate 4 – Protein 4
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