Black Bean Feta Quinoa Bowl

I don't often get the time to shop (other than for groceries), but due mostly to Easter shopping, I have been in a few stores recently.  What have I noticed?  Bathing suit buying season is upon us.  Who in their right mind wants to stand in front of a mirror under fluorescent lights in March after a comfort-food induced hibernation period?  Scary stuff, if you ask me.  But, my latest trip to the store did give me a bit of a reality check...it is time to start being a bit more mindful of what I am eating.  I am so looking forward to the fresh veggies of my CSA this summer, but in the meantime I am trying out some new flavor-packed recipes that have a bit of a healthy spin.  No sacrifices here...I love quinoa, black beans, corn, and anything topped with Feta.  This was a hit with my family (especially when I served it with multi-grain tortilla chips).

INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 cups chicken stock
• 3/4 cup golden quinoa, rinsed
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 5 ounces baby spinach
• One 12-ounce bag frozen sweet corn kernels, thawed
• Two 15-ounce cans black beans, drained and rinsed
• 1 to 2 ounces feta cheese, crumbled
• 2 tablespoons fresh cilantro leaves, torn, for garnish

DIRECTIONS:

1. In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. 
2. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.
3. Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.
4. Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro.

Difficulty: easy
Time: ~35-40 min total
Source: www.foodnetwork.com

Slow Cooker Beef and Mushrooms

There is something about cooking on Sunday evenings that I just don't like.  Usually, I am in the midst of a family related activity that I just don't want to interrupt to go make a nice meal.  BUT - Sunday mornings are another story.  I have no problem getting up a bit early so as to throw a meal together before any other events of the day.  Often, I prep dinner after breakfast (and while my kids are making their lunches for the week).  If I've really got it together, any chopping that has to happen for the week happens at this time, too, which saves me a ton of time during the week.

I have enough slow cooker favorites at this point to have a nice rotation, but I felt that it was time for some new ones.  Over the past couple of months, I have experimented a bit.  This was a great one that my whole family enjoyed.  The meat was so tender, with nice flavor, and the ingredients were simple enough to make it an easy hit from all standpoints.

INGREDIENTS:

• 1 1/2 - 2 lbs stewing beef, cubed
• 8 oz package of mushrooms, sliced
• 1 clove garlic, minced
• 1 medium onion, sliced
• 3 Tbs. Coconut oil
• 1 beef bullion cube
• 1 cup hot water
• 8 oz can tomato sauce
• 2 tsp. sugar
• 2 tsp. Worcestershire
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. pepper

DIRECTIONS:

1. Brown meat, mushrooms, onions, and garlic in coconut oil in a skillet.  (Do not drain.)
2. Dissolve bullion cube in hot water; Add to meat mixture.
3. Stir in remaining ingredients; mix well.  Pour into slow cooker.
4. Cover.  Cook on high 3 hours (or low 5-6 hours) or until meat is tender.  Serve over rice or noodles.

Difficulty: easy

Time: 15-20 minutes prep; 3 hours in slow cooker on high (or 5-6 on low)

Source: Adapted from a Fix It and Forget It recipe of the same name