Maple Carrots with Dill
Pineapple Fried Quinoa
French Onion Casserole
Stuffed Mushrooms

Maple Carrots with Dill 

3 cups carrots, peeled and sliced 

2 Tbsp. brown sugar 

2 Tbsp. butter or margarine 

1 ½ Tbsp. fresh dill, chopped 

salt and pepper to taste 

Place a skillet over medium heat and add the carrots.  Pour in just enough water to cover the carrots.  Bring the water to a boil and simmer until the water has evaporated and the carrots are tender.  Stir in the brown sugar, butter or margarine, dill and salt and pepper.  When thoroughly heated remove from stove and serve.  Recipe makes 4 servings. 

Pineapple Fried Quinoa 

1 cup uncooked quinoa 

1 cup water 

2 cups chicken broth 

5 cloves garlic, minced 

3 eggs 

1 Tbsp. peanut oil 

2 Tbsp. chili oil 

1 bunch green onions, chopped 

¾ cup diced pineapple, drained 

¼ cup soy sauce 

1 Tbsp. fresh cilantro, chopped 

½ teas. red pepper flakes, or to taste 

Rinse the quinoa until the water runs clear.  Place a saucepan over high heat and bring the quinoa, chicken broth and water to a boil.  Reduce the heat, cover the pan and simmer until the quinoa is tender and the liquid has been absorbed, about 15-20 minutes.  Beat the eggs.  Place a skillet over medium heat, spray with cooking spray and add the eggs and cook and stir until the eggs are scrambled  Remove the eggs from the skillet and set aside.  Add the peanut oil and chili oil to the skillet which is over medium-low heat.  Add the garlic and cook and stir the garlic for 2 minutes then stir in the green onions and heat through.  Stir in the pineapple and cilantro and add the cooked quinoa.  Toss this mixture with the scrambled eggs, soy sauce and red pepper flakes until thoroughly heated.  Recipe makes 4 servings 

French Onion Casserole 

1 lb. lean (93%) ground beef 

½ cup celery, chopped 

½ cup green onions, chopped 

½ cup green bell pepper, chopped 

1 cup uncooked white rice 

1 10.5 oz. can condensed French onion soup 

1 10.75 oz can condensed cream of mushroom soup 

Preheat oven to 350 degrees F.  Spray a 2-quart casserole dish with cooking spray.  In the casserole dish combine the ground beef, celery, onion, pepper, white rice, onion soup and mushroom soup and mix well.  Cover the casserole dish, place in preheated oven and bake for about 1 hour.  Recipe makes 6 servings. 

Stuffed Mushrooms 

12 whole fresh mushrooms 

1 Tbsp. vegetable oil 

1 Tbsp. garlic, minced 

¼ cup Parmesan cheese 

1 8 oz. package cream cheese, softened 

¼ teas. ground black pepper 

¼ teas. onion powder 

¼ teas. ground cayenne pepper 

Clean the mushrooms using a damp paper towel.  Carefully remove the stems from the mushrooms and dice the stems very fine, discard the tough ends of the stems.  Preheat oven to 350 degrees F.  Spray a baking sheet with cooking spray.  Place a large skillet over medium heat and heat the oil.  Add the garlic and chopped mushrooms stems to the oil and fry this until any moisture has disappeared.  Be careful not to burn the garlic.  Set this mixture aside to cool.  When the garlic and mushrooms are no longer hot stir in the cream cheese, Parmesan cheese, onion powder, black pepper and cayenne pepper.  Mixture should be very thick.  Use a small spoon to fill each mushroom cap generously with the stuffing.  Arrange the mushrooms on the prepared baking sheet and place the baking sheet in the preheated oven.  Bake until the mushrooms are piping hot and liquid starts to form under the mushroom caps, about 20 minutes.  Recipe makes 12 servings.