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Parmesan and Mushroom Quinoa

Parmesan and Mushroom Quinoa

I prepared this quinoa the same way that I make a risotto, but substituted the healthier grain and it came out just as delicious. This can also be made into a vegetarian recipe by substituting the chicken broth for vegetable broth and the stick of butter for one half cup of olive oil.

1 c. dry quinoa
1 stick butter
8 oz. white mushrooms, sliced
5 cloves garlic, minced
1 c. white wine
1 c. brandy
4 cans chicken broth (possibly a little less)
1 tsp. black pepper
1 c. grated parmesan cheese
salt to taste

In a large sauté pan, over medium heat, cook the mushrooms and garlic in the butter for five minutes, stirring often. Add the dry quinoa, and continue cooking, stirring constantly for five more minutes. Add the wine and continue cooking until it is absorbed, stirring often. Add the brandy, and then the broth, one cup at a time until each is absorbed by the quinoa. When the quinoa is completely cooked each grain will release a little sprout from the shell, or a “tail.” It can be tested it to see if it is tender, it may not need the entire four cans of broth. When the quinoa is tender and has absorbed as much broth as it can, remove it from the heat and add the pepper and parmesan cheese. Salt the quinoa to taste, and serve. Enjoy!


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!