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Category: Sides

Quinoa and Brown Rice stuffed Mushrooms 

Quinoa and mushrooms are two of my favorite ingredients to work with in the kitchen. Quinoa stuffed mushrooms make the perfect combination of two kitchen powerhouses. They are both so versatile and a play well with other ingredients.

Quinoa stuffed mushrooms make the perfect combination of two kitchen powerhouses. They are both… Click To Tweet

 


Quinoa is a nutrient dense small grain. Each little grain is packed with protein, healthy fats, vitamin E, and calcium, offering bone health, cancer prevention, and many other benefits.

Quinoa is a nutrient dense small grain. Each little grain is packed with protein, healthy fats,… Click To Tweet

Mushroom contain compounds that boost the immune system, helps fight against cancers, combats infections, and protects against auto-immune diseases like lupus and arthritis.

Mushroom contain compounds that boost the immune system, helps fight against cancers, combats… Click To Tweet

Ingredients
2 cups quinoa prepared according to directions

1 cup brown rice prepared according to directions

1 onion diced and sautéed

1 bell pepper diced and sautéed.

1 cup Parmesan cheese grated

1/4 cup parsley chopped.

10-12 mushroom or 4 portobello

Directions

Prepare quinoa, brown rice, onions and bell peppers.

Mix together and add Parmesan cheese and parsley.

Rinse mushrooms and pat dry.

Place mushrooms cap-side up on an oiled pan.

Spoon quinoa mixture into mushroom caps and press lightly.

Bake at 350 degrees Fahrenheit for 20 minutes.

Increase to 400 degrees Fahrenheit for an additional 5 minutes.

Enjoy.

 

5.0 from 3 reviews
Quinoa & Brown Rice stuffed Mushrooms
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 13
 
Easy and delicious Meatless Monday meal or perfect party appetizer.
Ingredients
  • 2 cups quinoa prepared according to directions
  • 1 cup brown rice prepared according to directions
  • 1 onion diced and sautéed
  • 1 bell pepper diced and sautéed.
  • 1 cup Parmesan cheese grated
  • ¼ cup parsley chopped.
  • 10-12 mushroom or 4 portobello
Instructions
  1. Prepare quinoa, brown rice, onions and bell peppers.
  2. Mix together and add Parmesan cheese and parsley.
  3. Rinse mushrooms and pat dry.
  4. Place mushrooms cap side up on an oiled pan.
  5. Spoon quinoa mixture into mushroom caps and press lightly.
  6. Bake at 350 degrees Fahrenheit for 20 minutes.
  7. Increase to 400 degree Fahrenheit for an additional 5 minutes.

Sriracha Pumpkin Hummus

Sriracha Pumpkin Hummus from The Recipe Runner

 

Garbanzo beans and Pumpkin.
I’m simply going to leave that there for you to churn over for a second.
At first glance, you may say, “I’ll pass on that one.” If that is you, then you are missing OUT.
Initially, my brain was like, “this might be good.” I love, love, love… yes that’s three loves for Sriracha. I confess, I put it on most things, including my pizza. Please tell me that I am not alone! My family still looks at me like I’ve sprouted a third eye as I delicately drizzle Sriracha over my pizza like it’s a French confection freshly popped from the oven. But hey, my taste buds say yes, so who am I to say no?


This Sriracha Pumpkin Hummus has become my new Fall favorite.

 

Yep, it has TKO’d my previous “nameless” choice.

I made this humorously simple recipe at about 8:30 this morning.

I then sliced a cucumber and a few bell peppers.



Performed the ritualistic “taste test.”


“Oh, Now that’s good!”
Clicked a few pictures.


“Taste tested” a few more times.
Edited a few pictures…



Taste test
Posted a picture to Instagram

Taste test
By the time I was done editing and posting my “taste test” bowl was empty, and the cucumber and bell peppers were well on their way to being extinct.
Need I say more. Now you just need to make it and feel the bliss I plan on repeating soon.

Sriracha Pumpkin Hummus
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This spicy and slightly smoky hummus makes a great snack or appetizer!
Ingredients
  • Ingredients
  • 15 ounce can garbanzo beans
  • ¾ cup pumpkin puree
  • 2 T. fresh lemon juice
  • 1 t. extra virgin olive oil
  • 1 small garlic clove, minced
  • 1 t. cumin
  • ½ t. chili powder
  • ¼ t. smoked paprika
  • ¾ t. kosher salt
  • 2 t. sriracha
  • ¼-1/2 cup water
  • Pita chips or vegetables for serving
Instructions
  1. In a high speed blender or food processor add all of the ingredients except the water.
  2. Turn the blender or food processor on and slowly add in the water until the hummus becomes smooth and creamy.
  3. Serve the hummus immediately with pita chip or vegetables, or refrigerate until you are ready to use it.

Have you been following the Pumpkin and Pinterest series? Which recipe is your favorite so far?

31 Days of Pumpkin and Pinterest

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Hey, everyone.  Are you ready for Fall?  Are you ready for the beautiful smell of pumpkin transformed into some delectable treat?


For Write 31 days 2015, join me as I feature some of the fantastic pumpkin recipes featured on Pinterest.  I am picking some of the best.

I will be adding the Pinterest links as I choose them. Join me on Periscope (@wholelivinglarg) so we can bake the together. Pumpkin and Pinterest are perfect pairs.

In case you missed any posts this month, be sure to check back here!

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  1. 10/1/2015 – Introduction
  2. 10/2/2015 – Whole Living Large – Apple Pumpkin Pie Butter  Pin
  3. 10/3/2015 – Whole Living Large – Pumpkin Spice Pancakes  Pin
  4. 10/4/2015 – Simple Food 365Pumpkin Mouse  Pin 
  5. 10/5/2015 – Wholly HealthyDark Chocolate Pumpkin Energy BitesPin 
  6. 10/6/2015 – Coupon CravingsPumpkin & Bran Muffins Pin
  7. 10/7/2015 – Virtual VeganPumpkin, Pecan, and Chocolate Granola Bar  Pin
  8. 10/8/2015 – Once A Month MealsChocolate Chip Pumpkin Quinoa Muffins Pin
  9. 10/9/2015 – An Edible MosaicPumpkin & Cheese Spice Bread  Pin 
  10. 10/10/2015 – Whole Living Large Pumpkin Spice Baked Oatmeal MuffinsPin
  11. 10/11/2015 – The Jazzy Sweet Life – No Bake Pumpkin Spice Latte Bites (Paleo, Vegan, Gluten-Free)  Pin
  12. 10/12/2015 –  The Recipe Runner – Sriracha Pumpkin Hummus  Pin
  13. 10/13/2015 – From Cats to CookingGluten Free Pumpkin Waffles Pin
  14. 10/14/2015 – Making Healthy ChoicesPumpkin MuffinsPin
  15. 10/15/2015 – Miss Getaway Massaged Kale & Pumpkin SaladPin
  16. 10/16/2015 – Lightly LivingRaw Paleo Vegan Pumpkin Pie Energy Balls  Pin
  17. 10/17/2015 –  Garlic and ZestCurried Pumpkin SoupPin
  18. 10/18/2015 – Food, Pleasure, and HealthPumpkin Pie Chocolate CupsPin
  19. 10/19/2015 – Whole Living LargeHazelnut Pumpkin Ice Cream (Gluten Free 3 Ingredients) Pin 
  20. 10/20/2015- Whole Living LargePumpkin Pie Date & Nut Bars Pin
  21. 10/21/2015 – The Jazzy Sweet LifeSoft Pumpkin Cookies – Pin
  22. 10/22/2015 – Whole Living Large –  Sriracha Pumpkin Quinoa Sliders- Pin
  23. 10/23/2015 – The Organic KitchenSavory Pumpkin SoupPin
  24. 10/24/2015 – Hungry Enough  To Eat SixPumpkin Spice Simple Syrup – Pin
  25. 10/25/2015 – Whole Living LargePumpkin Cheesecake Bars– Pin
  26. 10/26/2015 –  Whole Living LargePumpkin Nutella Bro-ookies – Pin
  27. 10/27/2015 – Jack and ParkerToasted Pumpkin Seeds – Pin
  28. 10/28/2015 – Jazzy Sweet LifePumpkin Pie Cream Cheese DipPin
  29. 10/29/2015 – Kiwi and CarrotPumpkin Yogurt with Spiced GranolaPin
  30. 10/30/2015 – Whole Living LargeBaked Pumpkin Pie OatmealPin
  31. 10/31/2015 – Whole Living LargePumpkin French Toast with Apple Maple CompotePin

 

 

 

Apple Pumpkin Pie Butter

This butter is versatile and goes on everything from cheesecake to morning pancakes.  It takes less than 30 minutes to get everything into the slow cooker and then the rest is well…like butta.
I have made this with both a fresh pumpkin and pumpkin puree, and they booth taste phenomenal.  I do prefer the fresh pumpkin. Just because I love saying I baked pumpkin butter from a fresh pumpkin.  🙂

My dad is from Texas, and he is always reminiscing about his years as a young man in Texas and his aunts spending hours in the kitchen canning everything from pears to figs.  I enjoy making up a batch of something to bring back the taste of home for my Pop.  I have yet to conquer pear preserves for him.  I’m still working on that one.  Stay tuned. 🙂

Nutri-licious Benefits

  • Apple
    • “An apple a day keeps the doctor away”
    • Valuable source of pectin, a soluble fiber that can help lower “bad cholesterol” and prevent colon cancer
    • Reasearch has found that adults who eat apples have smaller waistlines, less abdominal fat, and lower blood pressure than those who don’t.
    • Current research shows apples may prevent asthma in children
    • Rich in flavonoids – good for heart and lungs
    • Good source of potassium, which can prevent fluid retention
  • Note: Keep apples away from heat and light which will deplete the vitamin C content.  Try keeping them in a plastic bag with air holes in the fridge, or a cool, dark cupboard.
  • Prepping apples: If you make apple chips place slices in a bowl of ice coldwater with 1-2 tablespoons of lemon juice to prevent browning.

 

Apple Pumpkin Pie Butter
Author: 
Recipe type: Spread
 
Oh, My!!! The combination of Apples and Pumpkin makes this our favorite spread for the Fall. You can truly eat it out of the jar. We love to top Thanksgiving Cheesecake with it, and it is "hush yo mouth" delicious.
Ingredients
  • 10-12 apples, peeled, cored and sliced
  • 1 pumpkin pie pumpkin or 29 oz can of pumpkin purée
  • ½ cup maple syrup
  • 2 tsp pumpkin pie spice
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
Instructions
  1. Place apples in slow cooker. In a medium bowl, pumpkin pie spice and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
  2. If using a pumpkin pie pumpkin cut the pumpkin in half and clean out seeds. Place pumpkin on cookie sheet bake in the oven for one hour at 350. Once done remove from oven and let cool. Once cooled remove the husk and slice pumpkin into pieces. Then place pumpkin pieces into the crockpot along with the apples and allow it to continue cooking. If using canned pumpkin purée you can add the pumpkin to crockpot and continue.
  3. Remove cover, stir in vanilla extract and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
  4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months

 

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