Chili with g-ma!

Chili and cornbread.

Didn't have any fresh vegetables.  It was cold today.  When I saw the cornmeal in the cabinet it inspired me to make cornbread.  And I remembered I had one more can of Amy's chili in the pantry.  There was going to be 3 (yey--Grandma visited!) so I knew I needed to bulk up the can with some goodies to make it spread.  Easy peasy, I have lots of quinoa, leftover lentils and carrots, and plenty of frozen vegetables.
Since the cornbread will take the longest, started on that first. Use any easy cornbread recipe.  As usual I was out of eggs so I just improvised (threw in some ground flax seed, used honey instead of sugar, and a little extra milk) and got it in the oven. {if you want to make actual egg substitute using flax, here: http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/  I was too lazy!  Figured maybe it would do something miraculous in the oven or something ! haha}
Quinoa is next.  Get it going in the pot you will use for chili. 2 to 1 water to quinoa, I used half cup quinoa.  Ater it was nearly done add the soup and any frozen vegetables, I chose corn.  Then added the leftover lentils.
Plenty of butter for bread, big spoons, and some beans picked out for Henry.  A good meal with good company :)


I think we did some spaghetti and homemade  garlic bread, and frozen pizza 'beefed' up with some extra veggies middle week.


Simple, elegant, delicious: Roasted beets and Brussels sprouts with quinoa/millet and fried egg

Scrub and chop beets into cubes.  Wash sprouts and trim bottom and outer leaves.  Coat with olive oil, salt, and pepper.  Throw on cookie sheet and in oven at 400-420 degrees.  It will take between 25 and 40 minutes depending on how large vegetables are.

Make some quinoa (like rice, 2 parts water to 1 grain, bring to boil, turn to low and cover until done, about 10-15 minutes).  I had leftover millet 'mush' from Henry's breakfast that we mixed in with quinoa at end. 

Fry up a couple eggs over-easy and serve on top of grains.  Delicious and so healthy!

Indian food and health mash.

Indian food, thanks Trader Joe's:

A fun and EASY meal that I also believe is healthy and super thrifty.  Trader Joe's sells these amazing foil packages of Indian food for $2!  I can usually use one box for a meal for both of us, but we were feeling zealous tonight and cracked open two :)

I made a large pot of brown rice (2 parts water to 1 part rice, bring to a boil, reduce to low and cover until done).  I didn't even heat the Indian food but let the hot rice do the work.  Couldn't be easier.  Welcome to add whatever you like to this meal or leave as is.  I think it could be fun with kids, let them choose their own 'box 'o Indian food' and share with everyone...  Enjoy!

As you can see, this was a 'serve yourself' kind of meal!



Rice, lentil, vegetable mash:

Had leftover rice from Indian food.  Carrots and celery were my only fresh vegetables.  I thought of making up the rice with vegetables as I would with buttered noodles.  So that is where my seasoning inspiration came. 
For protein I used lentils and quinoa.  First saute up carrots, celery, and onion in oil.  Then add lentils and 2 parts water, bring to a boil with salt and pepper, garlic powder, and anything else you like, cover and turn to low.  After 10 minutes or so, when you think there is about 10 minutes left, add the quinoa and its 2 parts of water.  When its almost done and water almost soaked up add any frozen vegetables you wanted to use, I added peas. 
When done add butter and any seasonings you like.  When I make buttered and veggie noodles I like to use dill, garlic powder, and/or Mrs. Dash.   Surprisingly tasty and extremely healthy!