Curried Chicken with Quinoa and Peas

My kids are not keen on quinoa (KEEN-wah).  However, with some bribery, they cleaned their bowls.  Chris and I thought it was pretty good.


1 Tbsp olive oil
2 boneless skinless chicken breasts, cut into bite size pieces
1 small onion, chopped
2 garlic cloves, crushed
1 15 oz. can petite diced tomatoes
1 Tbsp curry powder
1/2 Tbsp chili powder
1 tsp nutmeg
2 cups water or chicken broth
1 cup quinoa
1 12 oz. bag frozen peas
Salt and pepper to taste

Saute chicken in olive oil.  (I used breasts which I had already cooked and frozen, so this was fast.) Add onion, garlic, tomatoes, and spices and stir and cook about 5 more minutes.  Then add chicken broth, bring to a simmer, and stir in quinoa.  Cooke over medium low for another 20 minutes.  Add frozen peas (I also added chopped broccoli) the last few minutes of cooking.

I would have actually used less liquid - mine was much soupier than in the picture.  

Butternut Squash Pizza with Rosemary

Gotta try this one:
http://allrecipes.com/recipe/Butternut-Squash-Pizzas-with-Rosemary/Detail.aspx?prop31=3&src=ShareOnFacebook&recipeID=41998

Roasted Cabbage

I must admit -- I sliced and baked about 1/3 of a large cabbage -- and ate it *all* myself. That was supper that night!

Split cabbage in half. Slice off flat slices about 1" thick. It helps if you leave the core in place to hold it together. Place cabbage slices on rimmed cookie sheet. (You could also slice in wedges.)

Mix ~2T lemon juice with ~ 2T olive oil. Brush over both sides of cabbage.

Salt and pepper to taste.

Place in 450 degree oven. Bake 15 minutes - turn over slices and bake additional 10-15 minutes.