TWO TASTY RECIPES

Here are two recipes that incorporate those veggies you might not like to eat so much: cauliflower and broccoli.  I found them in the Family Circle magazine's May 2012 edition and modified them slightly to suit my taste.  Enjoy!

Chicken Apple Sausage with Broccoli Rabe & Quinoa

Ingredients:
1 lb. broccoli rabe, stems trimmed, cut into 2" pieces
3 Tb. olive oil
1 1/4 c. uncooked quinoa
1/2 c. raisins (currants or dried cherries can be substituted)
1 package (12 oz.) chicken-apple sausages (I used Fresh 'n Easy brand)
1 onion, chopped
4 cloves garlic, minced
1/2 c. sliced almonds, toasted
1 tsp. salt  &  1/2 tsp. pepper

Directions:  Bring a large pot of lightly salted water to a boil.  Add broccoli rabe and cook until tender, about 3 minutes.  Drain and set aside. In a medium-sized pot, bring 2 1/2 c. water and 1 Tb. olive oil to a boil.  Add quinoa and raisins, turn down heat to simmer and cover.  Cook 20 minutes or until all the liquid is absorbed.  In a large skillet, heat 1 Tb. olive oil over medium heat.  Add sausages and cook 6 minutes, turning half way through cooking time.  Remove and place on cutting board to rest.  To the same skillet, add the remaining olive oil and add onions, saute for 5 minutes.  Add garlic and broccoli rabe and saute another 3 minutes.  Meanwhile, slice the sausages on the bias and add to the pan along with the quinoa mixture, almonds, salt and pepper.  Stir to combine and cook another 2 minutes until heated through.

Shrimp & Cauliflower in a Coconut Curry Sauce

Ingredients:

1 c. uncooked jasmine rice

2 Tb. coconut oil

4 cloves garlic, minced

2" piece of gingerroot, grated

1 1/2 Tb. green curry paste

1 can (14.5 oz.) lite coconut milk

1/2 c. GF chicken broth (such as Imagine brand)

1/4 tsp. turmeric
1 large yam, peeled and cut into 1" cubes

2 c. cauliflower florets

1 onion, diced

3/4 lb. raw shrimp, peeled and deveined

1/2 c. fresh basil leaves, chopped

Juice of 1 lime

1 tsp. salt

Directions:  Bring 3 c. water to a boil in a medium pot.  Stir in rice, reduce heat to simmer and cover.  Cook 20 minutes.  Heat oil in a large skillet over medium heat.  Add garlic and ginger, cook 1 minute.  Add curry paste and cook an additional 30 seconds.  Stir in the coconut milk, chicken broth and turmeric, bring to a boil.  Mix in the yam and reduce heat to a simmer, cover and cook 5 minutes.  Add cauliflower and onion, cover and simmer 10 minutes.  Stir in shrimp, basil, lime juice and salt.  Cook uncovered for 3 minutes.  Serve over rice.