I served this as a side dish with grilled chicken. My husband wants to eat greens but he does not actually LIKE greens… so I find ways to disguise them. This was perfect. I used Rainbow Swiss Chard but you could use spinach, too. This is a great way to use up leftover quinoa.
1 cup of quinoa, cooked as directed
1/2 a bunch of Swiss Chard or other greens stems removed and roughly chopped
1 red pepper, chopped
1/3 cup of dried cherries
1 Tbsp Olive Oil
1/4 cup pine nuts (peanuts or cashews are also good)
3 Tbs peanut butter powder, combined with 1 1/2 Tbs water*
(or 3 Tbs creamy peanut butter)
1 Tsp honey
Combine peanut butter and water in a small bowl. You may need more water, should be a smooth paste. Add honey and stir to mix well. Microwave for about 15-30 seconds or until soft and easy to stir.
Heat the olive oil in a medium sized pan. Add the red pepper and sauté until tender. Add the greens and stir until wilted. Add pine nuts and quinoa, stir well. Add the peanut butter and honey mixture to the mixture and mix well to coat. Remove from heat and serve warm or cold.
When I heard about the terrorist attacks on Paris last night I felt sad, angry and most of all helpless to do anything meaningful. People who kill those who don’t believe in their religion must be stopped. One minute those people were breathing, living, enjoying the moment and the next gone. They never got to take that next breath, say good bye to loved ones, finish their lives. Someone else took that life from them. I got out my baking supplies and did what I do when I don’t know what else to do. I baked something. These are not healthy, not low calorie but when faced with living and dying celery just does not do it. This was adapted for an old recipe from “Taste Of Home” 1996.
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 egg, beaten
- 1 teaspoon Pure vanilla extract
- 1 cup all purpose flour
- 3/4 cup oatmeal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi sweet chocolate chips
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13 x 9 inch baking pan. Sprinkle with chocolate chips.
- Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.