Quinoa corn potato chowder

This was pretty easy and tasty.  I thought at first that I had put in too many potatoes but quickly discovered that there is no such thing.  Still, next time I might try halving the amount of potatoes and doubling the quinoa to play with the texture.  This would be good with chicken or even fish like tilapia.  It needed more Old Bay than the recipe called for plus a generous dose of pepper.


Piccie and recipe from Trisha Yearwood, Food Network.


Sausage risotto

This recipe has been an old stand-by for a long time.  I keep risotto on hand and have used leftover chicken and ham and have tried adding corn to this this as well, but it’s definitely best with the sausage and peas.  It doesn’t need the wine but definitely needs the chicken broth to have enough flavor.  Double check that the sausage is GF, but many are so it’s not too hard to find.  Leftovers are also awesome.


Pic and recipe from al fresco all natural at allrecipes.com.

Fascinating Updates

That are fascinating.

I made the Lemon Chicken Bake again and followed my own (fascinating) advice: I dressed everything in olive oil and S&P while adding lemon juice and zest to the chicken only. It made a lot more sense. I wasn’t into lemon scented potatoes.

For the Steak Burritos in a Bowl, the leftovers were just as good as the original. I tossed the cooked beef into a pan to reheat, adding finely chopped onion, frozen corn, and more of the spice blend. Cooking the corn with everything else gave it a nice crispy, charred edge that suited it very well. More rice, more cheese, and it was fascinating.

As for the salad jars, I started with my own blend of carrots and celery, corn and peas, quinoa, cherry tomatoes, lettuce, and diced cooked ham. I approve of this combination. It’s hearty and doesn’t even fit in the bowl I have at work. I love that.


I tried my hand at the chicken-wild rice soup and am embarrassingly proud of how good it is. I recommend using the wild rice blend – it gives the soup and nice variety of textures and is satisfyingly fascinating.

Awesome for leftovers–veggie roast

I tried this with chicken sausage it was yummy.  We also included the sweet potato (though any other type of potato would be good, too), Brussel sprouts, green beans, asparagus, zucchini (less successful; I don’t recommend it) and other stuff I think I’m forgetting.  The second time around, I added the green beans and asparagus about halfway through, and that worked better to keep them from getting overdone.  Oh!  I did one batch with some leftover yellow onion and another with some leftover shallot.  This is a great catch-all for leftover bits of stuff.


Image and recipe from Sarah Nicole on forkly.com.