Tuesday, July 12, 2011

Recipe Time!

In my weekend of laziness I finally made it out into the world to do a few errands and make a stop at borders. I always love to graze the wedding and cookbook sections, but with wedding season at it's peak the selection was nothing i haven't already seen. As i picked out a couple cook books one stood out to me. Pretty Delicious by Candice Kumai. I am a sucker for a well designed cover. And how cute is this book?? Who wouldn't want it laying around in their kitchen. But so many of these cute cook books have little substance and great recipes in them. But this was the exception. There are so many great recipes I want to try! And to top things off its a healthy, penny pinching cookbook. Jackpot! Who doesn't want to eat healthier and save money?

Anyways one recipe stood out to me right away. And it was this Apricot chicken with Quinoa. For those of you who don't know what Quiona is. It is a grain like plant that is grown for its eatable seeds. And let me tell you it is amazing! It is light and fluffy and almost reminds you of couscous. You can find it at grocery stores like Trader Joes, Market of Choice, or Whole Foods.

Time for the good part! The FOOD! I ended up altering the recipe slightly because I made it for two not six. But I only altered the Pilaf and divided everything in two..except the basil and cranberries and i made the dressing like it suggested but didn't used all of. Really a preference on taste when it comes to that one. And it turned out great! It's a mix of different flavors that totally works together!

Apricot Chicken with Quinoa- Almond Pilaf
Feeds about 4-6 People

- 1/2 cup apricot preserves
- 2 tablespoons of Dijon Mustard
- 2 tablespoons reduced-sodium soy sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon garlic powder

Combine ingredients and add 2 pounds of chicken (it calls for thighs but i had some chicken breasts laying around so i used that and it was just as good) to marinade. Cover with plastic wrap and refrigerate for about an hour or overnight.

- 1 12 oz box of Quinoa- about 2 cups
- 2 cups of low sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 finally chopped basil leaves
- 1/2 cup sliced almonds

- Place quinoa in a large bowl cover with cold water then drain through a fine mesh sieve. Place the quinoa and chicken broth and 2 cups of water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the quinoa is tender and has absorbed the liquid, 12 to 15 minutes. Scrape the quinoa into a large bowl. Whisk the balsamic vinegar, olive oil, salt, pepper together in a medium bowl. Add the cranberries and basil to the quinoa and toss to coat.

-For the almonds you can either bake them or toast them dry over the stove over Medium heat. Toast them until golden brown.

-To finish pile the quinoa on a plate top with chicken and sprinkle almonds on top! (okay not the best picture..ill work on my food pics)

And Enjoy! Hope everyone will try this! Super easy, super good, and good for you!

Hope you have a simply wonderful Tuesday!

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