Tag Archives: quinoa

Zoodles & Turkey Quinoa Meatballs

Am I late to the zoodle party? I thought zucchini noodles were out of reach because I don’t own a fancy spiralizer to make all my vegetable noodle dreams come true. But it occurred to me that I do have a madoline slicer. 99 problems, you guys.

If you’ve never used a mandoline slicer, don’t listen to that inner voice that says, “Oh, it goes so much faster if you don’t use the guard.” Every. Time. Hashtag zoodles and thumb for dinner

Zoodles & Turkey Quinoa Meatballs

Zoodles [Zucchini Noodles] & Turkey Quinoa Meatballs
serves 4+

For the zoodles:
slice up your zucchini [I use a julienne attachment on my mandoline slicer]
put it in a bowl and sprinkle with salt and pepper, set aside.
To give you an idea of serving sizes, one large zucchini will make enough noodles for one adult.

For the meatballs:
[inspired by these asian quinoa meatballs]

1# ground turkey
1 cup quinoa [cooked however you normally do]
1 egg [We tried both a flax egg and potato starch-based egg replacer and the flax seemed to retain moisture best]
3 cloves garlic, minced
1/8 c onion, finely diced
3 T Worcestershire sauce
2 t olive oil [we needed this for our egg free version. I’m not 100% sure if meatballs with egg will need the oil]
salt & pepper

Preheat oven to 400F. Line a baking sheet with parchment. Mix all meatball ingredients together. Using a cookie scoop, form the meatballs [makes 30 or so]. Bake for 18-20 minutes.

When the meatballs have 5 or so minutes left, heat a couple teaspoons of olive oil in a skillet. When it’s hot, add the zucchini. You only want to cook it a couple minutes, if you cook it too long the veg will start to break down.

Assemble bowl with sauce of your choice.

Leftover meatballs can be frozen!

Zoodles & Turkey Quinoa Meatballs

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Brinner Winner: Brussels Sprouts With Bacon & Eggs

This “recipe” is by no means going to break the internet with its originality, but it was delicious and didn’t take forever [unlike this zucchini lasagna which was also delicious and robbed me of an hour of my life]. And I’ve been in a “only new things sound good” phase for a while. Lame.

Brussels Sprouts With Bacon & Eggs | hey, beth baker!

Brussels Sprouts With Bacon & Eggs
Serves 4-6

3 cups of brussels sprouts, halved or quartered depending on their size
olive oil
salt & pepper

6-8 pieces of bacon

1 cup quinoa
2 cups chicken broth
1/2 teaspoon salt

add ons:
creamed spinach [we mixed it in after the quinoa cooked]
feta cheese

Fire up the oven to 400F. Stick in your bacon on a foil covered sheet and your brussels sprouts tossed with evoo and s&p on another. Cook the bacon for 15-18 minutes. Cook the brussels sprouts for 22-28.

Stir together quinoa, broth, and salt. Bring to a boil. Cover. Turn heat to medium. Cook for 18 minutes.

In the meantime, if you have a desire to add some additional nutritional punch, cream a couple pounds of spinach.

When there’s only a few minutes left on the sprouts, cook your room temp eggs.


So we’re totally in a “stick an egg on it” culinary phase right now, right? The Baker fam is slowly coming aboard. We didn’t buy eggs for a few years after Lucy’s food allergies were diagnosed. But now that she gets that she has to stay away, we’ve brought them back. I am still [in my head] grossed out by the idea of runny yolks so I probably cook them longer than most people. I also have a deep affinity for that crispy, crunchy, buttery egg edge.

This was another winner for the whole fam. I *think* the creamed spinach in the quinoa made it easier for the kids to eat. Maybe.

Anyone else tried something new and delightful lately? I’m taking meal board suggestions!

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Dinner, Cookies, and Dollar Tree

I feel like this title is a really good example of how my mental wheels are turning these days.

Lately it seems little things feel like big accomplishments. You did the dishes!? Take a rest. Your going to get a kid out of time out!? Eat a cookie first. You remembered to start dinner on time!? Check out Pinterest for a few. You cleaned the house!? Let the kids watch a show [or two]. Little victories abound.

So when dinner is good, I want to share it with the world. That’s logical, right? I did not, however, want to stop to take a super great picture of it. Sorry. Not sorry.

hey, beth baker!

Tonight’s dinner consisted of quinoa with roasted butternut squash and Brussels sprouts. [I coated mine in olive oil, salt, pepper, garlic powder, and paprika]. Topped with toasted pecans and bacon [The oven was conveniently already warm]. We tried out frozen Brussels sprouts for the first time [Good flavor! Weird texture]. Landon had three servings. Lucy cleaned her bowl. Victory!

It wasn’t too much hands on work [if you forget about peeling and chopping the b’nut squash]. It was hearty and filling and I’m ready to have it again.

I’ve also been indulging in some cookies lately. The bigger baby seems to get the bigger my sweet tooth. Not good. So I’ve been making these guys which, on the hierarchy of healthfulness of cookies, seem not so bad for you. They’re actually based off of these from 2005’s Eating Well With Diabetes cookbook. Notice that this recipe is also accompanied by a hastily taken picture just prior to consumption.

hey, beth baker!

Chocolate Chip Oatmeal Cookies
Makes 30-36

2 cups rolled oats, (not quick-cooking)
1 cup all-purpose flour [could go 1/2 a-p, 1/2 whole wheat or use oat flour for gluten-free]
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons baking powder
1/2 cup canned pumpkin
4 tablespoons room temp butter
2/3 cup granulated sugar
2/3 cup brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla
3/4 cup chocolate chips

Preheat oven to 350F. Combine the dry. In a separate bowl, cream together the rest except chocolate chips. Combine the two. Add the chocolate chips. Drop onto cookie sheets. Bake 12-14 minutes.

They’re not allergy friendly. But they are pregnancy craving friendly. Actually I’ve been looking for foods to amp up my iron lately so I should switch out the chocolate chips for raisins but am I the only one who thinks raisins are way too sweet?

hey, beth baker!

And, to make me feel like I’m really winning at life, I found these lids at Dollar Tree. They’re totally for canned pet food, but they’re perfect for all the pumpkin recipes we’ve been baking up lately that only require 1/3 to 1/2 a can of pumpkin. As an added bonus they come three to a package!

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Cabbage Quinoa Salad

Some weeks dinner is hard. Nothing I’ve planned sounds good. All I want to eat is pizza, doughnuts, and ice cream. But I’m learning to persevere. To stick with the plan. To commit. [And the more I commit, the fewer of those weeks I have.]

This week, is not one of those weeks. In fact, this week is dreamy. Every dinner so far has been tasty [Maybe one day that won’t surprise me so much!]. Since tomorrow is a recipe I’m sort of weary of [fingers crossed I pull it off] I thought I’d write up this recipe while I’m still basking in the meals-are-going-my-way glow. If this were an award show [which it’s not] and I were accepting an award [which I’m not] I would totally start my acceptance speech, “I’d like to give a hearty thanks to my friend mirepoix for my success this week. Does everybody know mirepoix?

Mirepoix is usually a combination of celery, onions, and carrots. It’s sauteed in olive oil or butter. Feel free to add some other goods if you so desire. You’ll see me adding garlic or shallots. I’d probably finish my acceptance speech mumbling something about my [new but] beloved cast iron skillet as I stumbled off stage.

So, why are we talking about mirepoix? Let’s get to it!

I’m calling this a salad, even though the cabbage is cooked down a bit. I think it works. [Here’s my inspiration dish, it is a raw salad.]

Gather up your supplies:
Dutch Oven
1 cup Quinoa
2 cups Water/Broth
Cast Iron Skillet
1/2 to 1 tablespoon Butter
2 Carrots
2 stalks of Celery
3 Garlic Cloves
2 Red Onions, Small
1 Cabbage Head
1 tablespoon Balsamic Vinaigrette
Salt, to taste

First, rinse and drain a cup of quinoa. Use a combination of water and chicken broth to get two cups of liquid. Combine them with 1/2 teaspoon of salt and get it boiling. Once it starts to boil put on a tight fitting lid and turn the heat down to medium. Set a timer for 20 minutes.

Meanwhile, chop up all the goods for your mirepoix [Or, if you’re cooking after work, have everything pre-chopped and waiting for you in the fridge]. I used two red onions [they were pretty small], three cloves of garlic, two carrots, and two stalks of celery. Chop them up small. In your favorite skillet, get between 1/2 and 1 tablespoon of butter [we used Earth Balance so Lucy could eat it] heating. When the butter starts to foam add your mirepoix and turn the heat down to medium. Stir as needed to make sure nothing sticks and everything gets a little butter-love. I also sprinkle on some salt. [Some of the best cooking advice I ever got was to season as you go instead of waiting for the end. Season each step. Taste each step.]

While the mirepoix is heating up core your cabbage and slice it into shreds. Add it to the skillet when the onions are translucent and the carrots have softened. With the cabbage add some balsamic vinaigrette and stir to get everything coated. I am not usually a seasoning measure-er [you just have to get the feel of it] so I’ll say I added a swirl around the skillet. [I actually had to split the cabbage up and cook a second batch because I didn’t have room in my skillet].

So, be nice to the cabbage. Don’t overcook it. You’ll think you don’t like cabbage if you do. It should still have bite to it. You’re cooking it just until you see it go a little soft. It gets this sheen about it. Stop there. Take it off the heat. Taste some.

Somewhere around the second batch of cabbage my quinoa timer went off so I take it off the heat but leave the lid on. Finish the cabbage and mix it all together. After the quinoa rests for five minutes fluff it with a fork and add it to the cabbage mix. Stir it together and serve it up. It was a big hit around here.

For our side we had roasted radishes [thanks to the friendly farmer’s market lady who gave me a deal!] I used this recipe.

Seriously, it was like candy. It was so good. Although I had to cook it for way longer than the recipe suggested and I bumped the temp up some. So good.

So, I kind of want to address a question I get a lot about the way we eat: “Do the kids really eat [that]?” Trying to be as honest as possible, I’ll say usually. Lucy asks for chicken sometimes and I don’t mind throwing some chicken tenders in a skillet for her. Tonight she ate most of the cabbage quinoa salad. She tried the radishes [that’s all I ask] and spit it out. Landon will not eat meat. He doesn’t even care about bacon [shakes her head]. He’s always been a great eater [well, that is, after I stopped trying to feed him with a spoon and started baby-led weaning. He ate a large serving of quinoa (I’d say a 1/4 cup), the same size serving of cabbage, he finished Lucy’s extra, and then he had 1/2 cup of radishes. The boy likes to eat.

p.s. I love this Men’s Health article about foods you should be eating. “At the top of the list is sulforaphane, a chemical that increases your body’s production of enzymes that disarm cell-damaging free radicals and reduce your risk of cancer. In fact, Stanford University scientists determined that sulforaphane boosts your levels of these cancer-fighting enzymes higher than any other plant chemical.”

p.p.s. I don’t usually read Men’s Health. I know you were wondering.

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