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Meatless March recipes from Parkview Regional Hospital

The Groesbeck Journal of Groesbeck, Texas

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With grocery bills rising, meatless meals are a great way to save money and eat better. This month, Parkview Regional Hospital features tasty vegetarian recipes that are so satisfying you'll never miss the meat. At www.parkviewregional.com, you'll find mouthwatering meat-free ideas perfect for Meatless Mondays, Fridays during Lent, or any other day of the week.

This month's new Health eCooking Video shows you how to cook high-protein quinoa, a delicious and nutritious alternative to starchy potatoes or white rice. In a hands-on cooking video, restaurant owner and chef Lucas Manteca makes Creamy Quinoa, an easy side dish that blends quinoa and peas in a creamy Parmesan cheese sauce.

At www.parkviewregional. com, click Health eCooking Recipes for dozens of easy, affordable recipes that will make meatless meals family favorites. Try a cheesy Asparagus Frittata for breakfast, a filling Balsamic Portobello Sandwich for lunch and a cup of Corn Chowder with Black Bean Tacos for a hearty dinner.

Creamy Quinoa 1 Tbsp olive oil

1 small onion, minced

1 rib celery, minced

2 sprigs thyme, chopped 2 garlic cloves, minced 4 cups white quinoa

1/8 tsp salt

Black pepper to taste

1 cup dry white wine

2 qt low sodium vegetable broth

1 cup frozen peas, thawed

2 Tbsp chopped fresh mint, plus additional leaves for garnish

1 cup grated Parmesan cheese

1 Tbsp black or white truffle oil

In a large saucepan, heat olive oil over medium heat. Add onion, celery, thyme and garlic and cook until onion is softened. Add quinoa and stir for about 30 seconds. Add salt, black pepper, wine and vegetable broth and stir to combine. Bring to a simmer; reduce heat and simmer, covered, about 15 to 20 minutes, or until half the liquid is absorbed and quinoa is tender. Add peas, the chopped mint, Parmesan cheese and additional black pepper to taste, and cook, about 3 minutes, until cheese is melted. Add truffle oil and stir to combine. Garnish with additional mint leaves, if desired.

Yield: 16 servings

Nutrition Facts (per serving): Calories: 242; Fat: 7g; Saturated Fat: 1g; Cholesterol: 6mg; Sodium: 191mg; Carbohydrates: 34g; Fiber: 4g; Protein: 8g

Watch the video at: www.parkviewregional.com. Click Health eCooking recipes.

Health-care publisher Baldwin Publishing (www.Bald-winPublishing.com) produces Health eCooking for Parkview Regional Hospital. Go to www.parkviewregional.com to watch Health eCooking videos.

Recipe Copyright 2011 Baldwin Publishing. Permission to reprint recipe is hereby granted; all other rights reserved. Health eCooking is a registered trademark of Baldwin Publishing.



Copyright 2011 The Groesbeck Journal, Groesbeck, Texas. All Rights Reserved. This content, including derivations, may not be stored or distributed in any manner, disseminated, published, broadcast, rewritten or reproduced without express, written consent from SmallTownPapers, Inc.

Original Publication Date: March 3, 2011



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