I'm Stuffed!

Quinoa Stuffed Zucchini

Ingredients:

3 Zucchinis

1/2 Cup Organic Quinoa

1 Cup Chicken Broth

1 Medium Tomato

1/2 Shallot

2 Chives

3 oz. Cheese (any type)

Olive Oil

Directions:

Wash all of your vegetables. Slice your zucchinis in half lengthwise, using a melon baller remove the seeds, and set them aside. Put the Chicken Broth and Quinoa in a small lidded pot and bring to a boil. Lower to a simmer and cook until all the broth is absorbed, about 20-25 minutes.  Chop the tomato, shallot, and chives. Sauté the vegetables in olive oil then add to the quinoa, mixing well. Shred cheese (I used Swiss). Spoon the mixture into the halved zucchini topping it with cheese. Bake for 20-25 minutes. 

One tomato was plenty, but you can use more

2 chives, chopped finely

Shred your cheese finely

Remove the seeds

Sautee in olive oil

Fill your zucchini with the mixture

Topped with cheese

A little Austrian nostalgia

Chicken & Mushrooms

Ingredients:

2 lbs. Chicken breast or tenders

2 cans chicken broth

3 cups rice

2 Shallots

1/2 lb. Chanterelle mushrooms

1/2 lb. Oyster mushrooms

1 cup dry white wine

1/2 cup flour

Directions:

In a saucepan add 3 cups of rice with 6 cups of water. Heat on medium. Coat chicken in flour. Heat oil in a fry pan. Add chicken in 1-2 batches. (You only need to brown the chicken, it doesn't have to be cooked through just yet.) Remove chicken and drain on a paper towel. Add sliced shallots to the frying pan. Slice the mushrooms into even sized pieces and add them to the frying pan. Once the mushrooms begin to lose water, add the chicken back into the pan along with the two cans of chicken broth and 1 cup of wine. Cook until chicken is cooked thoroughly and the alcohol has burned off. Serve atop a bed of rice. 

Chanterelle & Oyster Mushrooms

Coat chicken in flour before cooking

Finished product, delicious!