Quinoa with Broccoli

Serves 6

1 cup quinoa

1 (14 oz) can Swanson’s chicken broth

Place the quinoa in a medium saucepan. Add water to cover and wash the quinoa, drain well. Add the broth. Cover and bring to a boil. Turn off the heat and let sit for 20 minutes.

1 large head broccoli

Chop the broccoli from the flowered end into very fine bits.


1 medium onion

2 cloves garlic

Peel and chop the onion into ¼” bits. Peel and finely chop the garlic.

2 Tbsp Olive oil

In a large skillet or wok, add the oil, onion, garlic. Sauté over low heat for 5 minutes. Add the broccoli, continue to stir and cook for 10 minutes.

Mix the quinoa into the vegetables and serve. These leftovers freeze well.

Roasted Pumpkin


Oven 425 F

Serves 4

1 small pumpkin

Peel the pumpkin with a carrot peeler.


Take care while cutting the pumpkin. Place on a cutting board, insert the tip of a large chef’s knife, and wedge it through. Scoop out the seeds and discard.


Cut into 1-2” chunks.

1 medium onion

4 cloves garlic

Chop the onion into 1” chunks. Peel and slice the garlic cloves.

Olive oil

Provence herbs or Italian herbs

Salt & Pepper

For easy clean-up, line a cookie sheet with foil. Drizzle with olive oil. Place the pumpkin, onion & garlic on the pan. Drizzle with more oil. Sprinkle with herbs.

Roast in a hot oven for about 30 minutes. Check for doneness with a fork. Salt & pepper.pumpkin_roasted_prep_3.jpg

Select a small “pie pumpkin”. The large ones used for jack-o-lanterns are not as tasty.

Sautéed Bok Choy




Serves 2

3 Tbsp olive oil

1 large sweet onion

3 cloves garlic


Pour the olive oil into a deep skillet or wok. Chop the onion into ½” pieces. Crush the garlic cloves, peel and chop. Add to the pan and sauté over medium-high for 5 minutes.


I large bok choy cabbage


Wash and chop into 1” pieces. Add to the skillet and stir well.


1 cup chicken broth or vegetable broth

½ tsp salt

¼ tsp pepper

1 tsp sugar


Add, stir well. Cook uncovered over medium heat for 15-20 minutes until tender.

This goes well with roast turkey, chicken or fish.

Grilled Vegetables





Preheat Grill to High

Serves 6

2 small zucchini

2 small yellow squash

1 red bell pepper

1 yellow bell pepper

1 green bell pepper

2 stalks celery

1 large yellow sweet onion

1 dozen mushrooms


Wash and chop the vegetables into bite-size pieces. Place in a plastic bag.

¼ cup olive oil

1 tsp chopped garlic

1 Tbsp Italian or Provence herbs

¼ tsp pepper


Add to the plastic bag and turn to coat the vegetables.

Course sea salt

Place the grill pan on the grill over high heat. Turn out the vegetables onto the pan. Turn the heat down to medium. Close the grill cover and cook for 10 minutes. Stir the veggies and cook for another 5 minutes or so  until tender. Remove to a platter or serving dish and sprinkle with course sea salt.


You may also roast the veggies in your oven. Place in a 9×13 pan and cover loosely with foil to prevent spattering. Bake at 400 F for about 20 minutes.

Potato Veggie Salad



Serves 6

12   tiny red potatoes


Boil the whole potatoes 15-20 minutes just until tender, but not soft. Drain.


1 cup fresh green beans


Trim the beans and cut into 1 “ lengths. Boil for about 10 minutes until crisp-tender. Drain.


3 stalks celery

½ sweet yellow onion

1 yellow pepper


Chop into 1/2” pieces.

2 Tbsp olive oil

1 Tbsp vinegar

Fresh dill

Fresh chives

Salt and pepper


Cut the potatoes in half or quarters if desired. Toss everything together with the warm potatoes and beans.

Spicy Black Bean Stirfry




Serves 4-6


Before preparing the vegetables, start the rice cooking. It will be done just in time.


2 Tbsp soy sauce

1 tsp minced garlic

1 tsp onion powder

1 tsp cornstarch

¼ tsp ground pepper

¼ tsp cayenne pepper

2 Tbsp white wine


Mix in a small dish or glass measuring cup. Set aside.

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

4 stalks celery

1 sweet yellow onion




Wash and chop the vegetables to ½” pieces.

Olive oil
















Assemble the vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.


Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 3-5 minutes until the onion is tender and translucent around the edges.


2 cups shelled edamame, frozen

1 can black beans, drained and rinsed

¼ cup water


(Add more cayenne pepper if you like it spicy!)

Add the edamame and stirfry for 2 minutes. Add the beans to the wok and stir.


Pour in the sauce and continue to stirfry. Add ¼ cup water to the sauce dish and pour into the pan. Stir and cook for a minute or two until the sauce thickens. Add more water if the sauce is too thick.


Serve with rice.

Corn Pudding

Corn Pudding


Oven 350 F

Serves 8

2 eggs

1 cup heavy cream

1 tsp salt


Beat until smooth.

4 cups frozen corn

1 (4 oz) can chopped green chilies, well drained


Thaw the corn to room temperature. Add corn and chilies to the cream mix.


¼ cup (1/2 stick) butter

Melt the butter in a shallow 9-10” casserole dish or square glass pan in the microwave.  Add the corn mixture. Bake at 350 F for 30-45 minutes until golden brown on top and set in the center.


Terie’s Sweet Potatoes

Sweet Potatoes


Oven 350 F

4-6 medium sweet potatoes

Peel the potatoes and chop into 2“ pieces. Place them in a greased casserole dish or square cake pan.


½ cup butter (1 stick)

½ cup brown sugar

Melt the butter in the microwave, mix in the brown sugar and pour over the potatoes. Cover and bake at 350 for an hour or so.


Terie makes this dish in the crockpot with lots of butter!