The Dugout obviously had to take advantage of the Superbowl to make a fantastic feast. We hadn't planned anything until the morning of,but whipped out something amazing per usual. Rylie whipped up some amazing home made guacamole and quinoa pizza bites.
Quinoa Pizza Bite Recipe
Ingredients:
1/2 c. uncooked quinoa
1 large egg
1/2 c. chopped onion
1/2 c. fat free shredded mozzarella
1 t. minced garlic
1 T. dried basil
1 t. dried oregano
pinch of salt
pizza sauce for dipping
Directions:
1. Cook your protein-filled quinoa! Boil the quinoa and 1c. water and cover. Once boiling, reduce heat to low, and let it simmer for 15-20 minutes (until water is absorbed and quinoa is tender).
2. Preheat oven to 350 degrees. Combine all of your ingredients (except the pizza sauce) in a mixing bowl until it is well mixed.
3. Lightly spray the bottom of a mini-muffin tin with olive oil spray. Using a Tablespoon, scoop ~1T. into each muffin tin, it should fill almost all of them!
4. Bake them for 15-20 and let cool. Serve them warm with pizza sauce to dip in!
Crystal and Rylie making the quinoa!!
Getting ready to bake!
The finished guac!
Megan decided to make some amazing cabbage slaw! To make combine: 1 head of green cabbage and 6 shredded carrots in a bowl then mix toasted sesame oil, rice wine vinegar, sugar and Ramen noodle seasoning. Pour over the cabbage mixture and serve with mandarin, cashews, and Ramen noodles on the side for a little extra crunch and sweetness.
Megan is the cutest!!! And makes the best slaw.
....and Rylie and Crystal had a quick dance party.
To combat this frigid weather Lara and Amanda made a homey Lentil, Chickpea and Tomato Soup. It was meant to be cooked in the crockpot, but we did it in a nice big pot on the stove instead. Here's the recipe:
1 large yellow onion, diced small
1 T olive oil
1 T minced garlic
1 tsp. smoked paprika
1 tsp. sweet paprika
(I buy both smoked and sweet paprika from Penzeys or The Spice House)
1/2 tsp. dried thyme
1 tsp. Vege-Sal (or use 1/2 tsp. salt)
fresh ground black pepper to taste
1 cup red lentils
2 cans chickpeas, rinsed
5 C chicken or vegetable stock (or use 3 cans chicken or vegetable broth)
2 cans petite dice tomatoes with juice (14.5 oz. can)
sour cream or plain yogurt for serving, optional
Heat olive oil in frying pan and saute the diced onion until it's soft and starting to brown lightly, about 5 minutes. Add garlic, smoked paprika, sweet paprika, dried thyme, Vege-Sal, and black pepper and saute 2-3 minutes more, or until spices are fragrant. Add onion-spice mixture to CrockPot, then rinse out the frying pan with 1 cup of the stock and add to crockpot along with red lentils, rinsed chickpeas, and rest of stock. Cook on high for 2-3 hours, or until lentils are starting to soften and dissolve into the soup. (I cooked mine for 2 1/2 hours. Cooking time will depend partly on how old the lentils are.)
When lentils are starting to soften, add the 2 cans of diced tomatoes with juice. Cook for 1-2 hours more on high, or until the lentils and chickpeas are both quite soft. Then remove about 1/2 the soup to a bowl (or the large 8-cup measuring cup I had worked perfectly.) Puree the soup you removed using an immersion blender, food processor, or blender. (If you're using a food processor or blender, be very careful with the hot soup, pureeing in batches if necessary.)
Stir the pureed soup back into the soup in the CrockPot; taste and add more salt or fresh ground black pepper if desired. Let soup cook about 15 minutes more, then serve hot, with sour cream of plain yogurt if desired.
Preppin the ingredients!
It's a stewin'
We decided to get out the crock pots today to make our cooking a little easier.
Even Crystal helped out today! She made some AWESOME meatballs in the crock pot with barbecue sauce and grape jelly.
And our second crock pot dish was a Thai Chicken with Peanut Sauce dish. the recipe originally called for pork, but we decided to substitute chicken! Definitely one of our favorites of the night, here's the recipe!
Ingredients
| 2 | pounds boneless pork loin, fat trimmed and cut into 4 pieces |
| 2 | red bell peppers, cut into strips |
| ½ | cup prepared Teriyaki sauce |
| 2 | Tbsp. rice vinegar |
| 1 | tsp. red pepper flakes |
| 3 | cloves garlic |
| 2-3 | Tbsp. creamy peanut butter |
| Optional garnishes: | |
| Chopped green onions (about ½ cup) | |
| roasted chop peanuts (about ¼ cup) | |
| 1 | lime sliced into wedgeDirections
Spray slow cooker with cooking spray. Place all ingredients except for peanut butter and garnishes in the slow cooker.Cook on low for 8-9 hours [we cooked it on high for about 4 hours]. Before serving, remove pork and cut up. Mix peanut butter with sauce in slow cooker until peanut butter dissolves. Toss pork back in slow cooker and coat with sauce.
Serve over rice with garnishes!
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And the Final Product!!!
Now time to eat! GO RAVENS!!!
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