Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Quinoa Crusted Chicken Breasts

"The quinoa crust is a great alternative to breadcrumbs!"



INGREDIENTS:
4 boneless skinless chicken breasts
1/2 cup flour
1 cup chicken broth
1/2 cup dry quinoa
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 egg whites, whisked
1/4 cup Parmesan cheese

PREPARATION:
Preheat oven to 350 degrees F
1.     In a saucepan, bring chicken broth and quinoa to a boil.  Cover and simmer for 15-18 minutes; until all liquid is absorbed.  Remove from heat and let sit for 5 minutes.

2.     Using a fork, fluff quinoa then put into a mixing bowl.  Sprinkle chili powder, cumin, pepper, salt, cayenne pepper and paprika over the quinoa.

3.     Using a fork, gently fluff to mix spices throughout the quinoa.

4.     Add the mixed egg whites to the quinoa and gently mix to evenly distribute the egg whites.

5.     Put flour on a flat dish.  Dredge each chicken breast in the flour coating completely. 

6.     Place breasts in a glass baking dish sprayed with non-stick cooking spray.  (About 1” apart)

7.     Distribute the quinoa mixture evenly between the chicken breasts and using a fork, gently press to cover each breast.

8.     Sprinkle the Parmesan cheese over each chicken breast.

9.     Bake for 30-35 minutes.

10.  Serve and enjoy!