Quinoa Stuffed Peppers

This recipe was submitted by Kristen61607 on June 24


Quinoa Stuffed Peppers
Ingredients
Adapted from The Kitchen Sink

1/2 cup quinoa, rinsed
1 cup low sodium chicken stock (or vegetable stock to make it veg.)
1 bell pepper, halved and seeded
2 green onions, sliced
1 clove garlic, minced
1/2 cup cannellini beans
1 small shallot, minced
1 tomato, diced
salt
pepper
Aprox. 2 tbsp grated cheese (I used mozzarella)

Directions
Preheat oven to 350. Coat a small baking dish with cooking spray. Split the peppers in half and clean them out; place them in the baking dish. Roast for 20 minutes.
Bring the chicken stock to a boil in a small saucepan. Add quinoa and reduce heat and cook until the broth is absorbed, stirring occasionally. During the last minute or two of cooking, add green onion, shallot and garlic to the quinoa.
In a medium bowl add tomatoes, beans and cooked quinoa. Mix together gently.
Stuff quinoa mixture into par-roasted peppers. Top with grated cheese and bake for about 15 minutes or until cheese is completely melted. Serve hot.

Coconut Encrusted Salmon with Blueberry Citrus Sauce

This recipe was submitted by Kristen61607 on June 18th

Coconut Encrusted Salmon with Blueberry Citrus Sauce
One of "my" recreations from a restaurant meal! 
Ingredients
For the salmon:
1-2 skinless salmon filets
1/3 cup all purpose flour
1 egg
1-2 tbsp skim milk
1/3 cup plain panko bread crumbs
1/3 (or more) cup sweetened coconut flakes
kosher salt
freshly ground pepper

For the Blueberry Citrus Sauce:
1 hand full of blueberries (about 1/2 cup)
1-2 tsp. freshly squeezed lime juice
1 tbsp. sweetened coconut flakes
1 tsp granulated sugar

Directions
Preheat oven to 425 degrees and spray a baking dish with nonstick olive oil spray. Season both sides of salmon with salt and pepper and set aside. Set up a breading station: on one plate, add flour; in a small bowl, whisk together egg and milk; and on another plate add panko and coconut. Using your fingers, mix panko and coconut together until coconut is evenly distributed amongst panko.

Press salmon into flour until completely coated, then dip into egg mixture, then dredge in panko coconut mixture. Press panko mixture into salmon until well coated on all sides. Place filet(s) in prepared baking dish and sprinkle the top of the filet with any extra panko/coconut that didn't get used. Spray the top of the filet with non-stick olive oil spray and place in oven for about 20 minutes. Check the filet after about 10-15 minutes to make sure the coconut isn't burning. If it is, cover the baking dish loosely with foil.

While salmon is baking, make blueberry citrus sauce. In a small blender (I use the magic bullet blender), add blueberries, coconut, sugar and lime juice and blend until smooth. Taste the sauce after it's blended and add more lime juice or sugar to taste.

Serve the fish hot with blueberry citrus sauce.

Read more: http://lepetitpierogi.blogspot.com/2010/03/coconut-encrusted-salmon-with-blueberry.html#ixzz1PdTbuhVq

Black Bean Burgers

This recipe was submitted on June 10th by kristen61607

This recipe, and many others can be found on kirsten61607's blog: http://lepetitpierogi.blogspot.com/

Ingredients

1 can low-sodium black beans, drained and rinsed well
1/4 medium yellow onion, minced well
1 large clove garlic, minced
1 medium carrot, shredded finely
1 egg
1/4 c. herbed bread crumbs
1 sprig thyme, chopped
3 green onions, green parts only, chopped finely
salt
pepper

Directions
Preheat oven to 350 degrees and line baking sheet with parchment. Using a fine meshed sieve over the sink, add shredded carrots and press out all moisture using your fingers. Then in a large bowl combine all ingredients and mash well with a potato masher.

Using hands (if mixture is relatively goopy, don't worry), place bun-sized patties onto baking sheet. Put into oven and bake for 25-30 minutes, or until edges have crisped up and burgers are cooked through. Remove from oven and serve on a fresh roll with nice thick tomato slices and fresh lettuce.