Recent dinners

Quinoa burgers.  I actually made these on the 4th of July - no, they weren't a substitute for hamburgers...they were just the dinner selection. They're pretty much scrambled eggs with a lot of additions.
Not bad, not the best thing in the world, but they're worth trying sometime.

PS: I left out the Splenda or sugar



Fried Rice with Cilantro with Stir Fried Vegetables made a nice Asian combo the other week. I like to give credit where credit is due, but I can't find the source of the vegetable recipe - it is from three years ago.

Fried Rice with Cilantro - (adapted from Allrecipes)

• ~4 tbs olive oil
• ~5 cloves garlic, minced
• 1/2 green pepper
• 4 cups chicken; simmered, shredded, and chilled
• 2 cups cooked brown rice, chilled
• 1 tbs soy sauce
• chives
• 2 fresh basil leaves
• dried cilantro

1. Heat the oil in large skillet, over medium-high heat. Fry the garlic until golden, then add the green pepper and chicken meat, and stir-fry until warmed through.
2. Add the rice and soy sauce. Cook over medium heat, stirring gently. When the mixture is well blended, stir in the green onions, basil, and cilantro. Cook for 1 more minute, then serve hot. 

Stir Fried Vegetables 

• 2 summer squash (about 1 lb)
• 2 cups green beans 
• 2 medium carrots 
• 2 cups broccoli florets 
• 3 tablespoons olive oil 
• 2 tablespoons low sodium soy sauce 
• 1 teaspoon ground ginger 
• dried chives
• 2 tablespoons cornstarch 
• 1 cup low-sodium chicken broth
• 1/4 cup cold water

1. In a large skillet, saute the squash, green beans, carrots, and broccoli in oil until crisp tender, about 10 minutes. Combine soy sauce and ginger; add to pan with chives. Combine cornstarch, broth, and water until smooth; gradually stir into vegetables. Bring to a boil; cool and stir for 2 minutes or until thickened.

Note: I don't mind that those vegetables all cook at different rates. I just want the broccoli well done. Split them up if that bothers you.