Pesto Quinoa Salad

I'm constantly on the hunt for recipes that I can make and bring to social events. I found this pesto quinoa salad recipe and modified it a bit.  It's often hard to find something tasty, IC-approved, and normal to bring to a gathering.  This salad fits the bill even if it is a little hippie/girly.  I say this because all of the females raved, and my dad said, "Good thing I love you, because I do NOT like your salad." Just proves you can't please everyone! However, I did get two requests for this recipe, so I call it a success.  And might I add that I love having it in the fridge for a quick, no prep (once it's made!) lunch.  Hope you enjoy it as much as I do! 

Pesto Quinoa Salad

Ingredients:

1 cup quinoa

2 cups water

1 can chickpeas 

1 red bell pepper

1 yellow bell pepper

1 orange bell pepper

1 cucumber (leave on the side if you have picky, non-cucumber-loving guests)

1 cup crumbled feta cheese 

1/4 cup toasted pine nuts

1 cup pesto 

Directions:

1. Rinse quinoa (this evidently makes it taste less bitter.) Put quinoa in medium saucepan and cover with 2 cups water.  Heat on stove over medium high heat. When it comes to a boil, turn heat to low, cover, and let simmer for 20 minutes.  Remove from heat and fluff with a fork (all water should be absorbed. If it is not, return to heat, cover, and cook a few more minutes.) Put quinoa in large bowl and stick in fridge to cool.

2. Chop up peppers and cucumber. 

3. Combine all ingredients and store in fridge for a few hours to chill, serve, and enjoy! 

Notes: if you want a bright green salad, follow all the previous steps, but do not mix in the pesto.  Prepare the pesto and mix into the salad right before serving.  Once the pesto sits on the salad for a few hours, the salad turns a brown-ish color... The flavors come together and it tastes better (in my opinion,) but it doesn't look as appealing. You make the call! 

Roasted Red Pepper Turkey Meatloaf

Okay, who else misses meat loaf?  Honestly, I was never a huge meatloaf fan, but my husband... it was one of his favorites (and, thanks to this recipe, still is.)  IC demanded the stopping of meat mixed with ketchup, tomato paste, and Worcestershire, and I have long played in the kitchen trying to come up with a yummy substitute.

I chose to use ground turkey in this because I am ever searching for ways to lower the fat intake in my diet.  I don't know about you, but I initially gained weight once getting diagnosed, and I think it was largely because I was searching out anything that would make my taste buds happy.  (And the abundance of meds didn't help either.) I felt deprived in so many ways, but I could eat french fries and milkshakes, so I ate a lot of french fries and drank a lot of milk shakes.  That attitude helped pack on some pounds, and I am now hunting out ways to cut fat and calories without cutting out more taste.  This recipe fits into that category for me.  The turkey actually makes a really juicy and tasty loaf, and the spices and bread crumbs just round things out perfectly.

In my hiatus, I started gluten free and dairy free.  Honestly, I am not pushing that one of you, but I find the changes to really help with my IC, likely because of the inflammation those ingredients often cause.  I used corn chex and rice chex crumbled for my breadcrumbs, you choose whatever bread crumbs work for you.  Hopefully now that my diet is figured out again, I will be sharing yummy things often again.  

Now get together your meatloaf, mashed taters, and green beans.. Southern comfort to the rescue.

Roasted Red Pepper Turkey Meatloaf

Ingredients
1 1/4 lb ground turkey
1 1/3 c. bread crumbs
1 egg
1/2 tsp. dried thyme
1/2 tsp. ground garlic
1 tsp. salt
1/2 tsp. pepper

3 roasted red peppers
1 Tbl. olive oil
1/2 tsp. salt
1/2 tsp. Italian seasoning
1 tsp. sugar

Directions
1. Preheat oven to 350 degrees.
2. In food processor, mix roasted red peppers, olive oil, salt, Italian seasoning, and sugar until well blended and smooth.  Put 1/3 cup of this mixture aside for topping.
3. Using your hands, squish and combine turkey, bread crumbs, egg, thyme, garlic, salt, pepper, and (all but 1/3c.) roasted red pepper mixture.  When mixed, spread into a loaf pan.  Top with reserved 1/3 cup of roasted red pepper mixture.
4. Bake for 1 hr and 15 mins or until internal temperature reaches 160 degrees F... Enjoy!

Warm Carob Pie

The holidays were good overall.  I loved spending time with family, and felt good overall, definitely a blessing!  However, avoiding all the food was a drag.  I brought my own dish to most of the celebrations which always ensured that there was something I could eat.  My family is supportive, but the IC diet is just not something that is easy to explain.  Additionally, I HATE dictating a menu and requesting that special foods be cooked for me.  My general rule is that I bring something that I love that I can share with others.  It works well, keeps me satisfied, and avoids hurting feelings.  Because of my rule, I did well over the holidays.  However, I was left with a craving for something chocolaty.  You know how that is... So, I started poking around my kitchen and found a pie crust in my fridge leftover from holiday baking and some carob powder in my pantry.  I decided to combine/tweak some recipes from some of my old cookbooks and came up with an amazing carob pie. 

I have to be honest, the word carob never gets me excited.  I usually make a face, my tongue waters in a bad way, and I choose to bake something else to try and satisfy whatever sugary craving I have that day. Tonight, the giant and relatively expensive can of carob was making me feel guilty, and I thought I would give carob yet another try.  I prepared the pie and put it in the oven and then started making some quick vanilla ice cream, because I had a feeling that the I would need to offset the usual bitterness of the carob with some tasty ice cream.  However, to my pleasant surprise, this pie is delicious!  Completely convincing for chocolate, and it definitely didn't need the ice cream.  I'm happy to have found such a suitable chocolate substitute! It's a good night in the kitchen, and my chocolate tooth is definitely satisfied!

Warm Carob Pie

Ingredients:
1 cup sugar

1/2 cup flour

1/2 cup butter, melted

2 tablespoons carob powder

1 teaspoon vanilla

2 eggs, beaten

1 (9-inch) pie shell, unbaked

Directions

Combine and mix sugar, flour, butter, carob, vanilla, and eggs.  Pour into pie shell.  Bake at 350 degrees for 30 minutes.  Let cool for about 10 minutes.  Slice and serve (with completely optional vanilla ice cream)

Chicken Broccoli Cheese Casserole

Some days, I do not know what I am thinking with trying to live a normal live and have IC.  I am in grad school for my masters in counseling, and the stress right now is unbearable.  Throw on some family issues/stress, the upcoming holidays, financial tightness (due to me quitting my job), it's no wonder my IC has been acting up so much.  Yesterday I had one of those solid emotional breakdowns after finding out that I do not, in fact, have a UTI, and that all this unceasing pain, despite my usual remedies, is only my IC.  ugh. So, I'll apologize for the lack of updates, but I know you know what it is like!

So after getting home from an awful day, I started poking around in my fridge and pantry.  There was nothing that was totally "safe" yet yummy and comforting.  I did have some rice, some broccoli, and some cheese on hand, so I decided to meander the internet to find some sort of casserole that I could modify to be totally safe and yummy.  I needed something easy; being in the kitchen for more than 30 minutes was simply not happening, so I decided on a recipe from Kristen from Iowa Girl Eats.  It was one of those recipes that didn't even need a whole lot of modifying- the best kind.  I also love that there are no cream of whatever condensed soups involved.  While I've found some Health Valley Soups are usually okay for me, it is reassuring to know that everything in a recipe is TOTALLY safe and on the green friendly foods list.   

Chicken Broccoli Cheese Casserole

Ingredients:

2 cups brown rice

4 cups chicken broth (I make my own)

4 cups broccoli florets (I used frozen because that was what I had)

1 tablespoon olive oil

1 pound chicken breasts, cut into bite-sized pieces

1 teaspoon fresh minced garlic

3 tablespoons flour

2 cups milk, divided

2 cups shredded mild cheddar cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

Directions

1. Cook rice in chicken broth according to package directions.  In my case, I threw it all in the rice cooker and let it cook there.  Trust me or Kristen from Iowa Girl Eats on this- the rice is so much better cooked in chicken broth instead of water!

2. While rice is finishing cooking and broccoli is steaming, begin cooking the chicken.  Heat olive oil in skillet over medium heat.  Add chicken and garlic.  Cook for 5-7 minutes or until chicken is cooked through/no longer pink inside.  Remove from heat and set aside

3. When rice has about 10 minutes left to cook, steam broccoli in microwave for 5-7 minutes (I used frozen broccoli, if you are using fresh, adjust cooking time accordingly) 

4. In a small bowl, whisk together flour and 1/2 cup milk.  When flour is completely dissolved, pour into medium saucepan along with the remaining 1 and 1/2 cups milk.  Cook over medium heat, stirring constantly, until mixture is thickened, about 5-10 minutes.  Remove from heat and stir in 1 and 1/2 cups shredded cheddar cheese, salt, and garlic powder, stirring until melted.  

5. Preheat oven to broil.

6. Butter 9x13 baking dish.  (I do not use Pam or any similar non-stick spray because of the chemicals.  I simply take about a tablespoon of butter and rub it around in the baking dish so that the dish is completely coated) 

7. In a large bowl, stir together the cooked rice, steamed broccoli, chicken, and cheese mixture.  Pour into prepared 9x13 baking dish. Top with remaining 1/2 cup cheese.

8. Broil in oven until cheese on top starts to brown, about 5 minutes.