Caramelized Onion, Mushroom & Kalamata Olive Penne

It's back! This is the second year for the Tresomega blogger recipe challenge and I wanted to create a filling yet healthy meal. I think your going to love this recipe because it's easy and delicious. Sometimes the simplest meals are the best ones. Yes, it takes some time to caramelize the onions but it is totally worth it!

If you have tried Gluten Free Pasta before only to find them mushy as I have your going to be thrilled that with Tresomega Quinoa Pasta this is not the case. I promise! I actually liked this Penne better than regular pasta. It cooked up perfectly and no one in my family could tell it apart either.

Caramelized Onion, Mushroom and Kalamata Olive Penne

Ingredients-
1 box Tresomega Gluten-Free Organic Quinoa Penne Pasta
3 tablespoons Tresomega Organic Virgin Coconut Oil,
2 medium yellow onions, sliced
10 baby bella mushrooms, sliced
1/2 cup vegetable stock
1/4 cup white wine
12 kalamata olives, halved
1 tablespoon fresh thyme, finely chopped
Kosher Salt

Instructions-
1. Heat 2 tablespoons coconut oil in a large skillet at low/medium heat and add sliced onions. Add pinch of salt. Stir the onions every five minutes or so. Cooking will take about 35-40 minutes. If onions become too dry add another teaspoon of coconut oil.
2. About halfway through cooking time on the onions: Start the pasta following directions on box.
3. While pasta is cooking transfer cooked onions to a bowl and set. aside.
4. Add mushrooms to same skillet used to cook onions. Add a pinch of salt. Cook for 3-5 minutes, until tender.
5. Return onions to skillet with mushrooms.
6. Add vegetable stock and wine. Heat thoroughly.
7. Drain pasta and add to skillet.
8. Toss with 1 tablespoon coconut oil, olives and fresh thyme.

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Ginger Chicken Meatball Mushroom Soup

The JSL Food Blogger Challenge is back again this year and I'm happy to share with you this recipe for soup! Using the Fortune Udon Mushroom Soup and whipping up some tasty little Ginger Meatballs to add in with a few veggies makes this soup a hearty meal.

I love the texture of these Udon Noddles and it takes only a few minutes to cook so I know that will make you smile but how about some creative add ins? I'm a fan of blending flavors and the hint of ginger in these bite size meatballs is the perfect touch with the mushroom base.

Get inspired and try them yourself. Anything goes and I'd love to hear what you would make!
Pick them up at Albertsons, Safeway, Shop Rite, Acme and Price Rite. Also see more about JSL and Fortune Udon Noddles on the website and follow along on Twitter and Facebook.

Ginger Chicken Meatball Mushroom  Soup

Ingredients:

1 package Fortune UDON Mushroom Flavor Soup

1/4 lb. ground chicken

6 cremini mushrooms, 4 minced and 2 sliced and reserved

1/4 cup minced red bell pepper, plus 1 TBLSP. for garnish

1/4 cup minced onion

1 clove garlic, grated

1 teaspoon fresh grated ginger

1/2 cup snow peas

1/2 cup chicken broth

1 TBLSP. minced chives

How to make:

In a bowl combine the ground chicken, the 4 minced mushrooms, red bell pepper, onion, garlic and ginger. Combine well with fork. Use a 1 Tablespoon measuring spoon and form into small balls. Set aside.

Add 1/3 cups water and 1/2 cup chicken stock to a boil. Drop in meatballs, reduce to simmer and cook for 4 minutes. Add noodles and snow peas. Continue simmering 3 minutes. Add the 2 reserved, sliced mushrooms.

Place in 2 bowls, garnish with minced red bell pepper and chives. Serve hot.

Sweet and Spicy Saltfish with Veggie Quinoa

First of all a big thank you to CFE International for inviting me to participate in this years CFE’s International Saltfish Blogger Recipe Challenge! It's been a long winter with heavy stews and soups and now that spring is here I wanted to dig in to some of my favorite tastes and brighten up with this easy Sweet and Spicy Saltfish with Veggie Quinoa recipe. I couldn't resist going back to notes of sweet and spicy. I love how the flavors complimented each other and hope you do as well!

Fish is salted in order to preserve it for future consumption. The objective is to rapidly remove moisture while allowing the salt to uniformly penetrate the flesh of the fish. This process occurs through osmosis. Preservation is achieved by reducing the moisture content and it is enhanced by the high salt concentration in the flesh, which prevents the growth of bacteria.

You'll need to soak the fish and rinse a few times to rehydrate and to remove some of the saltiness. I began in the morning and did 3 rinses and it was fine by dinner. You will also notice the fish plumps up after soaking! Since it's wild caught you know your getting the absolute best quality fish out there!

Sweet and Spicy Saltfish with Veggie Quinoa Recipe:

For the Quinoa:

1 cup quinoa

2 cups chicken stock

1 TBSP. olive oil

1/2 yellow bell pepper, diced

1/2 red bell pepper. diced

1/2 cup red onion, sliced

1 cup fresh snow peas, ends trimmed

1 clove garlic, grated

1 TBSP. fresh ginger, grated

1/2 cup diced fresh pineapple

salt and pepper, to taste

For the glaze:

1/2 red bell pepper, minced

2 fresno chilis, seeded and minced

3/4 cup water

4 TBSP. pineapple preserves

Directions:

1 bag Buena Ventura Wild Caught Salted Pollack that has been soaked and rinsed. See package directions.

Pre heat oven to 400 degrees.

Prepare the Veggie Quinoa:

Saute yellow and red bell pepper, snow peas and onion in olive oil for 3 minutes, set aside. Bring 2 cups chicken stock to boil, add quinoa, garlic and ginger. Cover and simmer 15 minutes, until done.

Meanwhile cook the fish in shallow baking pan uncovered for 7 minutes. Remove and cover with foil to keep warm.

Make the glaze:

Bring 3/4 cup water to boil. Add the 1/2 red bell pepper, fresno chilis and pineapple preserves. Continue cooking until thickened and sticky. About 4 minutes.

Add the 1/2 cup diced fresh pineapple to quinoa and fluff.

Plate fish on top of quinoa and drizzle with glaze.

You can find lots of delicious and healthy recipes plus stay in the know of future promotions by following CFE International on social media!
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WHERE TO BUY:
Kroger 
HEB

Brookshire Brothers 
Fiesta 
H Mart 
Food Town 
Los Altos Ranch Market

Green Tea Cardamom Blondies with Pistachios

When I found out that Simply Sesame was having a blogger challenge I was all in. I'd heard of their creamy spreads before so coming up with a new recipe for them was exciting. They come in in 3 delicious flavors. Pure Roasted Sesame, Vanilla with Almond Bits and Pistachio Morsels with a hint of Cardamom which is the one I chose for this recipe.

If you haven't baked with Cardamom before it's reminiscent of ginger and  Simply Sesame with the Pistachio Morsels and a hint of Cardamom has the perfect amount and it paired so well along with the Matcha Green Tea in these blondies.

Simply Sesame is a fantastic snacking option too. All the spreads are Non GMO, All-Natural and Gluten Free.

Head over to the Simply Sesame website on how to buy and find more recipes and you can purchase directly from Amazon too. Be sure to follow Simply Sesame on Twitter, Facebook and Instagram and stay in the know!

GREEN TEA CARDAMOM BLONDIES with PISTACHIOS

Batter Ingredients:

1 stick butter, softened

3/4 cup brown sugar

1/2 cup granulated sugar

1/2 cup Simply Sesame w/ Pistachio Morsels & hint of Cardamom

2 eggs

2 cups flour

1 tsp. salt

1/2 tsp. baking powder

1/3 tsp. baking soda

1 TBLSP. matcha green tea powder

Icing Ingredients:

6 oz. cream cheese, softened

1 1/2 cups powdered sugar

3 TBLSP. Simply Sesame Pistachio Morsels & hint of Cardamom

2 TBLSP. milk

*1 cup chopped pistachios and

1 TBLSP. matcha green tea powder*

(for topping after icing)

Directions:

Preheat oven to 350 degrees.

Lightly spray 9x9 baking pan with cooking spray.

1. In large bowl mix together butter and sugars until smooth. Add eggs 1 at a time. Stir in the 1/2 cup  Simply Sesame Pistachio Morsels & hint of Cardamom until smooth.

2. Add salt, flour,baking powder, baking soda and matcha green tea. Mix until combined.

3. Spread batter into pan and bake 20-25 mins. Until lightly browned.

Make the Icing:

Cream together cream cheese, 3 TBLSP. Simply Sesame Pistachio Morsels & hint of Cardamom, powdered sugar and milk. Pour over warm blondies. *Top with the 1 cup chopped pistachios and dust with 1 TBLSP. matcha green tea powder.*

Cool before cutting into 16 squares.