Author: Pinch of Yum
Serves: 6
Ingredients

• 2 cups reduced sodium chicken broth
• 1 cup milk (I used 2%) ***I used almond milk and it worked fine.
• 1 teaspoon poultry seasoning
• ½ cup flour  ***whole grain flour   I might add more next time to make it even more like chicken pot pie.
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional... sort of)  ***Use more.  It really enhanced the flavor.
• 1 pound boneless skinless chicken breasts  ***I used about 1 1/2 lbs.  I cut it in bite sized cubes and covered the top.
• 2 teaspoons seasoning (like Emeril's Essence or any basic blend you like) ***I just used salt, pepper, garlic powder, minced onions, and paprika.
• ¼ cup shredded Gruyere cheese (any kind will work) ***We had parmesean so that is what I used.
• 3 cups fresh broccoli florets ***substituted frozen mixed veggies which made it seem more like chicken pot pie.  Also, it reduced a step of cooking the broccoli.  One less pan too.

Instructions

1. Sauce: Preheat the oven to 400 degrees and generously grease a 9x13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Notes
You will know the quinoa is done when it is soft and looks as if it has popped open, with the germ of the kernel visible as a little spiral. I've gotten quite a few comments about the liquid not absorbing right away - if that's you, just bake it a little longer. With enough time, it should get that moisture soaked right up into a creamy sauce.
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Recipe by Pinch of Yum at http://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole

Prep time:  10 mins
Cook time:  45 mins
Total time:  55 mins
Serves: 4 servings
 
This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

​http://cookieandkate.com/2015/vegan-lentil-soup-recipe/

To make sure the oil is ready for the popcorn, add a couple of kernels and wait for them to pop. Once they pop, add the remaining kernels.

• Yield: Serves 6 (serving size: 2 cups)

Ingredients

• 2 teaspoons grated lemon rind
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

• 1.5 ounces Parmigiano-Reggiano cheese, finely grated (about 1/3 cup)
• 2 tablespoons olive oil
• 1/2 cup unpopped popcorn kernels

Preparation1. Combine lemon rind, pepper, salt, and Parmigiano-Reggiano cheese in a small bowl.
2. Heat oil in a medium, heavy saucepan over medium-high heat. Add popcorn to oil in saucepan; cover and cook 2 minutes or until kernels begin to pop, shaking pan frequently. Continue cooking 1 minute, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 minute or until all popping stops. Pour 6 cups popcorn into a large bowl; stir in half of cheese mixture. Stir in remaining 6 cups popcorn and remaining half of cheese mixture; toss to coat. Let stand 1 minute before serving.

Nutritional Information
Amount per serving

• Calories 128, Fat 7.2 g, Satfat 1.9 g, Monofat 3.9 g, Polyfat 0.6 g, Protein 4.4 g, Carbohydrate 11.6 g, Fiber 2.5 g, Cholesterol 6 mg, Iron 0.5 mg, Sodium 189 mg, Calcium 81 mg

​http://www.myrecipes.com/recipe/lemon-parmesan-popcorn/print