It’s starting to feel a little bit like Spring, in California at least. Sorry, New England! And with the change of season, we have some really great, in-season ingredients with which to create some yummy and healthy dishes. As a mom-to-be, I am always on the lookout for new, inspiring pregnancy recipes that will be good for my baby, hubby and myself. Here are some that I have come across lately which tantalize the taste buds and are healthful for you. Do you have any faves?
Portobello and black bean breakfast burritos
Ingredients:
4 large flour tortillas
1 Tbl. plus 1 tsp. olive oil
1 cup onion, diced (from 1 small onion)
1 tsp. fresh garlic, minced
2 large portobello mushrooms, diced
3 Tbl. lemon juice
1 Tbl. brown rice miso paste
1 Tbl. hoisin sauce
1/2 tsp. kosher salt
1 dash Tabasco (or more to taste)
1 cup canned black beans, rinsed and drained
1 cup brown rice, cooked
4 egg whites
1/2 cup Monterey Jack cheese, grated (optional)
1/2 cup salsa (optional)
Directions:
Preheat the oven to 350°F. Wrap the tortillas tightly in a large sheet of foil and warm in the oven until heated through, 10 to 15 minutes. Keep warm.
Meanwhile, heat the oil in a large saute pan until hot but not smoking. Add the onion, garlic and mushrooms, and cook, stirring occasionally, until browned, 8 to 10 minutes.
In a small bowl, whisk together the lemon juice, miso paste, hoisin sauce, salt and Tabasco. Pour over the mushrooms. Transfer the mixture to a food processor and pulse until well chopped but not pulverized. Return to the pan and add the black beans, brown rice and egg whites. Cook over medium heat, stirring, until the egg whites are fully cooked.
Place a warm tortilla on a plate. Spoon 1/4 of the mushroom mixture, 1/4 of the cheese and 1/4 of the salsa (if using) in vertical rows across the center, leaving room on the bottom and sides of the tortilla. Fold the bottom over most of the filling, and then fold over the sides, overlapping them. Repeat with the other 3 burritos. Serve hot.
Sesame Ginger Quinoa Spring Rolls
1 cup quinoa (preferably red)
1 3∕4 cups water
1∕3 cup walnut pieces
2 cups arugula
1 large carrot, sliced into matchsticks
1 red bell pepper, thinly sliced
1⁄4 cup olive oil
4 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
2 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons sesame oil
1⁄4 teaspoon salt
20 rice paper wrappers
Juice of 1⁄2 lime
2 teaspoons garlic chili sauce (optional)
In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat and simmer covered until liquid has absorbed.
While quinoa is cooking, toast walnuts in a dry skillet over medium heat until lightly browned, about 3 minutes, stirring often.
Fluff cooked quinoa with a fork and combine in a large bowl with walnuts, arugula, carrot and red pepper. In a small bowl, whisk together olive oil, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, garlic, ginger, sesame oil and salt; stir into quinoa mixture.
Fill a shallow pan large enough to set the rice papers in with hot water and soak one rice paper until softened, about 15 seconds. Remove and place 1 ⁄3 cup of the quinoa filling down the center of the paper. Fold the top and bottom edges over the mixture, then fold one of the remaining sides over the top and roll tightly. Slice on the diagonal and continue with remaining papers and quinoa filling.
Chicken and Tomato Pasta with Snow Peas
Carrot Raisin Spelt Berry Salad with Cumin and Cilantro
Ingredients:
Butter for greasing pan
2 cups fresh raspberries
4 1/2 tsp. sugar
1 Tbl. water, plus more for puff pastry
2 tsp. lemon juice
1 1/2 tsp. cornstarch
4 (3-inch-square) pieces of puff pastry, thawed but chilledDirections:
Preheat the oven to 400°F. Grease a baking sheet with butter.
Place the berries, 4 tsp. sugar and water into a saucepan over medium heat and cook, stirring frequently, until the berries break down. Add the lemon juice and cornstarch, and stir until the berry mixture thickens, about 3 minutes. Set aside.
Stretch out each piece of puff pastry to 4 inches square and place them on the prepared baking sheet. Place 1/4 of the raspberry mixture in the center, leaving 3/4 of an inch of dough on each side. Using a pastry brush, dampen the exposed dough with water. Fold the dough in half diagonally, over the filling. Press the edges to seal and crimp them with a fork. Brush the top of each turnover with water and sprinkle evenly with the remaining sugar. Chill in the refrigerator for 20 to 30 minutes.
With the tip of a paring knife, cut three small slits in the top of each pastry. Bake in the center of the oven for 15 minutes, or until golden. Serve warm.
