It’s 118 degrees in Phoenix today. Not the kind of day that makes you want to spend hours in the kitchen. Check your fridge and see what you have that can be made quickly. No, barbecuing is not an option…that means standing outside in the scorching heat. Not my idea of fun.
|Quorn and Soycutash
I found a bag of Trader Joe’s Soycutash (corn, peppers, edamame), quickly sauteed it with some Quorn “chicken” tenders, added a bit of garlic, parsley and olive oil and done! Yummy, light and full of protein.
After a great visit to New Orleans, it’s nice to be home again. I made the spaghetti frittata while I was there, and it was yummy. Everyone ate it all up. There was one piece left the next morning and Daughter and I decided to share it. But we mistakenly took the cocktail sauce instead of the marinara sauce from my sister’s fridge and smothered it before noticing. Hmmm, not a great combo. But luckily there wasn’t that much left, although I hated not to eat it. I just couldn’t.
So now that we’re back, Daughter and I are making the most of the Quorn Chicken Tenders. It’s basically like the Quorn roast, but small chicken-like chunks. They are wonderful. We found them in the Whole Foods in New Orleans and ate them for lunch twice. Tonight, we decided to try a Shepard’s pie with them. What a great idea! For this one, I used cauliflower, baby zucchini and Quorn tenders, topped off with mashed potatoes of course. We had to stop ourselves from eating the whole pie, it was that good. This picture doesn’t do it justice. We took a quick shot before devouring it. But trust me, it rocks. Give it a try.
Shepard’s Pie with a Quorn Twist
1 tsp olive oil
1/2 bag of Quorn Tenders
1/8 tsp garlic powder
1/8 tsp dried basil
salt/pepper to taste
4-5 baby zucchini, sliced
1 cup chopped cauliflower
2 cups mashed potatoes
This one is easy and quick, but the flavors are so great.
1. Add frozen Quorn to a hot pan with olive oil. Add garlic powder, basil, pinch of salt and pepper to tenders and let them brown slightly.
2. Place zucchini and cauliflower in a separate glass bowl and microwave for about 2 minutes until tender.
3. Add veggies to the tenders in the saute pan and mix.
4. Spray a tart pan with nonstick olive oil spray. Add Quorn mixture to bottom of pan and spread out to cover.
5. Add mashed potatoes on top of Quorn mixture and spread out evenly to the edges. You can use leftover mashed potatoes, make your own, or even use pre-made. For a quick dinner, I don’t mind pre-made mashed potatoes.
6. Since everything is already cooked, you really don’t need to heat for long. If the potatoes are cold, put into a 375 degree oven for about 30 minutes. You may need to put it on broil for a few minutes to brown up the top. If the potatoes are warm, just place your pie under the broiler for about five minutes to brown up the top.
7. Let it sit for a few minutes to cool, then serve.
Hope your Thanksgiving was a blast. Ours was quiet, peaceful and yummy. I don’t have any photos so I put one up from my recent trip to New Orleans to visit my sister. It was just after Halloween so there were still some great decorations up, and characters galore. Had a great time… but since I ate everything at Thanksgiving, no food photos today… And boy was it good. Daughter and I stuck to a vegetarian holiday and made a Quorn roast, but the carnivores in the group just couldn’t go without the turkey. Mom brought one over that she cooked that morning. Not a problem for me, they ate it then took the leftovers home. No carcass in my fridge, yippee!
Dinner was a great stuffing from mom made from GF cornbread, GF challah from Gluten Free Creations, apricots and apples. Also on tap… mashed potatoes, sweet potato casserole, roasted veggies, and GF mushroom gravy. Daughter made a brilliant GF flourless chocolate cake that was divine.
About the Quorn roast, if you haven’t heard of it. It’s made mainly of a microprotein grown somewhat like a mushroom of sorts. Check it out online and find out about it as some people with mushroom allergies may be allergic to this also. But for me it’s just wonderful. The roast (the only GF Quorn product since the others are breaded) tastes so much like turkey it’s great. With all the extras you don’t feel deprived at all (although even without a substitute Thanksgiving is great.) My daughter ate most of the roast and kept going back for more. It’s full of protein (14 grams per serving) and low in carbs, (just 8 per serving), so I love eating it on my current low-carb/high-protein quest. I’ve also made “chicken” salad with it, but it’s best when served just out of the oven with gravy.
Hope your day was wonderful. Enjoy the wonderful winter weather, we’re even having rain here in AZ.