Thursday, August 7, 2014

Lemons Sauce and vegetables with Quinoa

I am still alive, July 22 I had my right hip replaced. Not fun. I'm still in a fog of pain relievers and forced rest. Although not so forced since I don't feel like doing anything yet. I lay there thinking and feeling great then I get up and have no stamina at all.  This will pass. I go to the sewing room and use my grabber tool and put a few things away. then walk back down the hall and tuck myself back into bed. I manage to drive just a bit, the last three days, which means I have to plan to have no pain killers on board when Andrew needs to go someplace. It has worked fine, I feel like I am able to do something. I haven't cooked yet but have been able to sit and supervise Laurel trying to reproduce one of my favorite dishes today. Licorice-caramels (I posted about it here.) and Almond encrusted Lemon quinoa...with spinach and vegetables. It is a dish I had at a local restaurant; Birroporetti's, Almond encrusted chicken with lemon sauce and angel hair pasta. I've had it since I've reproduced it and I prefer my version; 

 Lemon sauce
1 onion, cut up fried with 
2 Tablespoons oil (butter is great but not required)
2 Tablespoon garlic added when onion is almost done
2 T flour to thicken
2 cups chicken broth
juice of 2 lemons (our lemons were small and wimpy)
salt and pepper to taste
simmer until thickened

In a separate fry pan toast sliced almonds and set aside

Cook vegetables as desired I have used, 
bell peppers
mushrooms
carrots
zuchinni
green beans
peas
spinach

Quinoa or rice or pasta cooked 

The fresh spinach is put on the plate first then the rest is layered on top
and finally a garnish of fresh diced tomatoes.

This is Yummy!



1 comment:

A Nudge said...

Here's praying for a speedy recovery, Laurie. Well, as speedy as these are. The recipe is mouth watering. I recently discovered quinoa and will be sure to try it.
Blessings,
Angie in SoCal