Quinoa Chili

I got this recipe from Clare, who goes to my church. I modified it slightly, in case she is reading this. :)

Quinoa Chili

1 TBLS olive oil
1 medium onion, chopped
1 teaspoon salt
2 cloves garlic, minced
1 large green pepper, diced
1-2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1-2 cups tomato sauce
1 cup water
2 + cups canned kidney beans

Heat oil in skillet on medium heat. Add onion, salt, garlic, green pepper and spices; saute 5 to 10 minutes. Add rinsed quionoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together 20 minutes. Add kidney beans; simmer another 10 minutes.

If chili is too thick, just add water until it is to your liking.

Toppings: shredded cheese, sour cream, avocado, corn chips, green onions.

NOTE: quinoa can be found in the bulk food section at Fred Meyer and Central Market (Seattle area stores).

Veggie Lasagna

This recipe was printed in Parents magazine. I don't remember the month.

Prep time: 20 minutes

1 package (8 oz.) shredded mozzarella cheese, divided
1 container (15 oz.) part-skim ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 tsp. salt, divided
1 cup shredded carrots
3 cups firmly packed shredded zucchini
1 jar (26 oz.) roasted garlic marinara sauce
8 to 10 regular lasagna noodles (not the no-boil variety)

1. Remove 1/2 cup cheese from a package of shredded mozzarella and set aside. In a bowl, combine remaining mozzarella, the ricotta, eggs, Parmesan, and 1/2 tsp. salt.

2. Cook carrots in microwave for 2 minutes. Stir into cheese mixture and set aside. In another bowl, stir remaining 1/2 tsp. salt into shredded zucchini.

3. Spray 5-quart slow cooker with vegetable cooking spray. Spread 1/3 cup sauce on bottom. Gently break 2 noodles to fill and cover bottom. Spread 1 cup cheese mixture over noodles. Top with 1 cup shredded zucchini, then spread 2/3 cup marinara sauce over zucchini. Add another layer of noodles, and repeat layers of cheese mixture, zucchini, and sauce. Add a third layer of noodles, and top with remaining cheese mixture and zucchini. Top with noodles and remaining sauce, and sprinkle with 1/2 cup reserved mozzarella cheese. Cook on high for 3 hours.

Makes 8 servings.