All right all you good people, I'm going to say goodnight. Sleep well everyone.
Lurking?? How to find a home within all the forums and threads?
- Thread starter Stormy1960
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yeps I know about tvp.. still.. I do like my meat.. I just dont use a lot of pork or hamburger..
*sighs.. thinking about getting this..
https://www.fasttech.com/products/1360007
and adding about 4 other batteries to it.. that way if it takes my charger out.. I still have spare charged batteries..
happy happy joy.... *shakes head..
*sighs.. thinking about getting this..
https://www.fasttech.com/products/1360007
and adding about 4 other batteries to it.. that way if it takes my charger out.. I still have spare charged batteries..
happy happy joy.... *shakes head..
Hey peps! Guess ill get ready to call it a night. I have a long 7 days ahead of me before I get next weekend off for the wedding! Ill drop bye tomorrow. Have a great night everyone!
Night Lori!!! Tomorrow is going to be fantastic!!
lol Chimney, you too
Will try to be around more often..
I just pulled the trigger on the 10 ego 650mah set for giveaways and spares, came out to around $5 a piece. Tried to resist FT but the prices are just so darn good.
Also got the SVD deal for $39, that was too good to pass up.
These two quinoa recipes can be altered to become vegan, use vegetable broth instead of beef base (I use "better than bouillion") and skip the cheese or use a vegan substitute.
Quinoa with Black Bean & Corn & Roasted Vegetables
Ingredients:
1 large onion
1 large green pepper
½ large sweet red pepper
10 baby portabello mushrooms, sliced
1 Tbsp olive oil
3 cloves garlic, minced
1 cup uncooked Quinoa (rinse in a fine strainer before adding to broth)
2 cups chicken broth (or vegetable broth)
1 tsp ground cumin
¼ tsp Cayenne pepper (more or less to taste)
1 cup corn (canned or sliced off cob)
1 can (15 oz) black beans, rinsed and drained
Cut onion and peppers into 1 inch pieces and mix with the sliced mushrooms*. Drizzle with the olive oil and roast on the grill (or sauté in a large pan). Rinse Quinoa in a strainer and drain; put in a pan and add the chicken (or vegetable) broth. Add minced garlic, cayenne, cumin and salt/pepper to taste. Bring to a boil, reduce heat, cover and simmer for 20 minutes until most of the liquid is gone.
In a large bowl, mix corn and black beans. Add roasted vegetables; stir in cooked Quinoa.
I served this on a bed of chopped romaine lettuce in a tortilla bowl, topped with some chopped tomatoes, cukes and some chunky salsa, but it can be garnished with anything you like.
*chunks of yellow and zucchini can also be added
Quinoa and Bean Burritos
Serves: 4 (one burrito each)
Ingredients:
1 Cup water
1 tsp. Beef Base (Better than Bullion)
2 tsp. Taco Seasoning (more or less to taste)
½ Cup Quinoa, uncooked and rinsed*
1 half can Black Beans............................}\
.............................................................} (You can put the remainder in baggies and freeze for later use.)
1 half can Fat Free Refried Beans.............} /
1 bag Birdseye Pepper and Onion Stir-fry
4 10 Flour tortillas
1 Cup shredded Tex-Mex cheese
Picante and Sour Cream for topping
Mix Beef Base and water with Taco Seasoning and bring to a simmer. Add Quinoa and continue to simmer for about 20 minutes until done and most of the liquid has been absorbed. Cover and let stand until cool, then mix with the black beans and refried beans to let the flavors mellow. Divide into four servings within the bowl.
Grill the Pepper & Onion stir-fry on the grill, or sauté in a little olive oil until just starting to brown and caramelize. Set aside and divide into four equal parts when cool.
When youre ready to put this together, preheat oven to 450. Line a small baking sheet with non-stick foil and spray with Pam. Stack the tortillas on a microwave-safe plate, with a paper towel between each one, and microwave for 30 seconds to soften (theyre easier to work with).
Take each tortilla, and put on a bit of cheese; top with the Quinoa/bean mixture and spread a bit to flatten; top with the grilled peppers/onions, and top with a bit more cheese. Fold sides first, and roll up; place seam side down on the non-stick foil. Do this for each of the burritos. Then spray a little Pam over all the burritos. Put in hot oven for 20 minutes, or until just getting crispy on the edges. Top with a little more cheese, if desired. Serve hot, topped with picante and sour cream.
Quinoa with Black Bean & Corn & Roasted Vegetables
Ingredients:
1 large onion
1 large green pepper
½ large sweet red pepper
10 baby portabello mushrooms, sliced
1 Tbsp olive oil
3 cloves garlic, minced
1 cup uncooked Quinoa (rinse in a fine strainer before adding to broth)
2 cups chicken broth (or vegetable broth)
1 tsp ground cumin
¼ tsp Cayenne pepper (more or less to taste)
1 cup corn (canned or sliced off cob)
1 can (15 oz) black beans, rinsed and drained
Cut onion and peppers into 1 inch pieces and mix with the sliced mushrooms*. Drizzle with the olive oil and roast on the grill (or sauté in a large pan). Rinse Quinoa in a strainer and drain; put in a pan and add the chicken (or vegetable) broth. Add minced garlic, cayenne, cumin and salt/pepper to taste. Bring to a boil, reduce heat, cover and simmer for 20 minutes until most of the liquid is gone.
In a large bowl, mix corn and black beans. Add roasted vegetables; stir in cooked Quinoa.
I served this on a bed of chopped romaine lettuce in a tortilla bowl, topped with some chopped tomatoes, cukes and some chunky salsa, but it can be garnished with anything you like.
*chunks of yellow and zucchini can also be added
Quinoa and Bean Burritos
Serves: 4 (one burrito each)
Ingredients:
1 Cup water
1 tsp. Beef Base (Better than Bullion)
2 tsp. Taco Seasoning (more or less to taste)
½ Cup Quinoa, uncooked and rinsed*
1 half can Black Beans............................}\
.............................................................} (You can put the remainder in baggies and freeze for later use.)
1 half can Fat Free Refried Beans.............} /
1 bag Birdseye Pepper and Onion Stir-fry
4 10 Flour tortillas
1 Cup shredded Tex-Mex cheese
Picante and Sour Cream for topping
Mix Beef Base and water with Taco Seasoning and bring to a simmer. Add Quinoa and continue to simmer for about 20 minutes until done and most of the liquid has been absorbed. Cover and let stand until cool, then mix with the black beans and refried beans to let the flavors mellow. Divide into four servings within the bowl.
Grill the Pepper & Onion stir-fry on the grill, or sauté in a little olive oil until just starting to brown and caramelize. Set aside and divide into four equal parts when cool.
When youre ready to put this together, preheat oven to 450. Line a small baking sheet with non-stick foil and spray with Pam. Stack the tortillas on a microwave-safe plate, with a paper towel between each one, and microwave for 30 seconds to soften (theyre easier to work with).
Take each tortilla, and put on a bit of cheese; top with the Quinoa/bean mixture and spread a bit to flatten; top with the grilled peppers/onions, and top with a bit more cheese. Fold sides first, and roll up; place seam side down on the non-stick foil. Do this for each of the burritos. Then spray a little Pam over all the burritos. Put in hot oven for 20 minutes, or until just getting crispy on the edges. Top with a little more cheese, if desired. Serve hot, topped with picante and sour cream.
hehe.. summer just began the minuet my son got out of school today!! lots of late nights I see coming
Hi Quatro
OMG!!! Heaven!!! Wallelf.. you sure you aren't related to me??
**slides a jell bean into Angel's pocket and giggles..
Yeah I got those 1300mah ego's (no charger agg.. is ok tho) and a passthru, and a dxt?? tank coming.. but looks like I might have to order something for a backup, just in case.. uggg...
hehe.. summer just began the minuet my son got out of school today!! lots of late nights I see coming
Hi Quatro
Well Hi there Sm0keyBlue!
OMG!!! Heaven!!! Wallelf.. you sure you aren't related to me??
**slides a jell bean into Angel's pocket and giggles..
Wouldn't THAT be interesting.
TVP Taco's
12 hard or soft corn tortillas
2 cups dry TVP
1 Tbsp soy sauce
2 Tbsp canola oil
1 packet taco seasoning (as few fake ingredients as possible, or make your own)
shredded cheese (I use rice cheese but whatever you like)
2 jalapeno peppers, seeded and minced
12 romaine or green leaf lettuce leaves (whole leaves, don’t chop!)
a handful of chopped cilantro
salsa, taco sauce, and/or hot sauce (green sauce made from pure jalapenos is my favorite)
2 scallions, thinly sliced
1 lime, cut into sections
12 hard or soft corn tortillas
2 cups dry TVP
1 Tbsp soy sauce
2 Tbsp canola oil
1 packet taco seasoning (as few fake ingredients as possible, or make your own)
shredded cheese (I use rice cheese but whatever you like)
2 jalapeno peppers, seeded and minced
12 romaine or green leaf lettuce leaves (whole leaves, don’t chop!)
a handful of chopped cilantro
salsa, taco sauce, and/or hot sauce (green sauce made from pure jalapenos is my favorite)
2 scallions, thinly sliced
1 lime, cut into sections
Rehydrate the TVP by mixing with just less than 2 cups of boiling water in a bowl and letting it sit 5-10 minutes until the water is absorbed.
Prepare the tortillas however you like. If using hard, I heat them in a 325 degree oven for 5 minutes. If using soft, I heat them for 30 seconds each side in a dry skillet over medium heat.
Add the oil, rehydrated TVP, soy sauce, taco seasoning, and 1/4 cup of water to a pan over medium heat; stir occasionally until the water is absorbed.
Place one lettuce leaf in each taco shell (this way if it breaks, the lettuce holds everything in place). Add cooked TVP, cheese, salsa, scallions, jalapenos, cilantro, and fresh lime juice. I like that order, but only YOU can decide what’s best for your TVP tacos.
Perfect accompaniment is Guacamole, which is easy as all get out:
2 avocados
1 small shallot
small tomato
1 medium jalapeno
cilantro
lemon juice (fresh)
De-husk avacado, press with a fork, mix in some lemon juice.
Chop shallot, cilantro and dice tomato and jalapeno mix everything in with avacado and add more lemon juice to taste. ( I use one whole lemon's worth of juice0
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