Quinoa Casserole

Quinoa is an grain that originated in the Andes Mountains of South America. It is high in protein and iron, making it great for vegetarians. The grains are about the same size as couscous when uncooked.

When I first read about quinoa I was intimated by the need to rinse it before cooking. Once I tried it, though, I realized how easy it was. N. likes it some days, especially if I leave out the spices!

I usually bake it in a casserole using the following general guidelines:

1 T canola oil
1 medium onion, diced
2 cloves garlic, minced
1 red or green bell pepper, diced (optional)
1 cup dried quinoa, rinsed in a wire strainer under cold running water for 2 minutes
1 can black or pinto beans, rinsed and drained
1 28-oz can diced tomatoes
1 T chili powder (optional)
1 tsp ground cumin (optional)
2 cups vegetable broth - approximately

1. Saute the onion, garlic, and pepper (if using) in oil until softened.
2. Mix all ingredients except the vegetable broth in a casserole dish.
3. Add the vegetable broth until the mixture is a couple of centimeters from the top of the dish.
4. Bake in 375 degree oven for 1 hour. Check after about 45 minutes, stir, add more broth if needed.
5. The quinoa is finished when it is puffy and translucent.

I think the photo shows some corn in there, too, but I usually leave that out.

Serve with grated cheddar (optional).

Extended Rear Facing

This is a blog about raising a vegetarian child; however, I am going to put up this photo of N. in her new rear-facing car seat. The benefits of rear facing past age 1 have been demonstrated in several studies. We hope that this car seat will allow her to keep facing backwards until she is 4 years old. The seat is a Sunshine Kids Radian XTSL. When she becomes too tall to rear-face in the seat, we will turn it forward to enable her to ride in a 5-point harness for another year or two at least.

The second photo is of her Evenflo Triumph Advance, which she uses in her grandmother's car. It is not as tall as the Radian, but it should still allow her to rear face for another year at least. The Radian would not have fit well in this car.

If you would like more information about extended rear facing, please visit the following links:

AAP Article Encouraging Rear Facing to Age 2

BMJ Article Explaining Safety of Rear Facing Through Age 4

Accident Study of Car Seat Use in Europe (long, contains photos, some disturbing details)

I hope you will consider rear facing your child to the limits of their seat.

Minestrone & Brussels Sprouts - A Holiday Recovery Meal

We traveled for Christmas, ate too many cookies, and suffered a bit from jet lag. For our first dinner back at home, I wanted a low-fat, high-nutrition, comforting meal. I made minestrone soup for everyone, broccoli and peas for N., and sauteed Brussels sprouts for the adults.

N. not only loved the minestrone - veggies and all - but she also requested some of our "sprouts." Then she requested more, and more, and more. We were amazed at her sudden love for them. Perhaps it was in the saute... or perhaps all the holiday food just left her body craving vegetables!

Easy Minestrone:

2 T olive oil
1 medium onion, diced
2-3 cloves of garlic, pressed
3-4 stalks of celery, diced
2-3 carrots, diced (I actually used about 12 baby carrots)
4 cups vegetable broth
2 tsp dried oregano
2 tsp dried thyme
1 tsp dried basil
1 can kidney beans, rinsed and drained
2-4 oz small dried pasta shapes (I used broken spaghetti, about 1 inch long)

1. Heat olive oil in large pot.
2. Saute onion and garlic for about five minutes, until onion is soft and translucent.
3. Add carrots and celery; saute another five minutes or so.
4. Add vegetable broth and bring to boil.
5. Lower heat, add spices, and simmer about ten minutes.
6. Add beans and pasta and cook for another 10-15 minutes.
7. Serve with parmesan cheese (optional). If needed, add salt and/or pepper to taste.

Sauteed Brussels Sprouts:

10 oz fresh Brussels sprouts (I like the Trader Joe's bags)
1 T butter
1 T olive oil
1 clove garlic, pressed

1. Trim the ends off the Brussels sprouts and remove the tougher outer leaves (just the first layer). Cut each one into four quarters.
2. Heat the butter and oil in a large skillet until the butter is melted and they coat the bottom of the pan.
3. Saute the garlic for 1-2 minutes.
4. Add the Brussels sprouts, stir well to coat with butter & olive oil, cover, and reduce heat to medium-low.
5. Continue cooking for about fifteen minutes until soft, stirring every 3-4 minutes to make sure they aren't sticking to the bottom of the pan.