VEGETABLE WELLINGTON WITH CHICKPEAS AND QUINO

Posted by Penny Moline on Thursday, April 29, 2021 Under: Entree
1 CUP COOKED QUINOA
1 CAN 15 OUNCE CHICKPEAS, RINSED AND DRAINED
2 T  BUTTER 
1/2 CUP CARROTS DICED
1/2 CUP YELLOW ONION DICED
1/2 CUP GREEN PEPPER DICED
1 CUP MUSHROOMS DICED
1 CLOVE GARLIC DICED
1 1/2 CUP ITALIAN SESAONED DRY BREAD CRUMBS
2 T WORCESTERSHIRE SAUCE
SALT AND PEPPER TO TASTE
1 SHEET PHYLLO DOUGH OR PUFF PASTRY

PREHEAT OVEN TO 375
PUREE CHICKPEAS IN A FOOD PROCESSER AND MIX WITH COOKED QUINOA
MELT BUTTER IN A LARGE SKILLET AND ADD CARROTS, ONIONS AND PEPPERS COOK UNTIL SOFTEND
ADD MUSHROOMS AND GARLIC
ADD BREAD CRUMBS AND WORCESTERSHIRE SAUCE
ADD TO THE QUINOA MIXTURE AND FORM INTO A PATTY
PLACE ON THE PUFF PASTRY AND WRAP 
BRUSH WITH BUTTER AND BAKE UNTIL GOLDEN

SERVE IT WITH THE ROASTED CARROT SAUCE IT GOES GREAT WITH THIS

12 CARROTS SLICED
2 ONIONS SLICED
2 T OLIVE OIL
3 CLOVES GARLIC
VEGETABLE STOCK AS NEEDED
JUICE 1/2 LEMON
SALT AND PEPPER TO TASTE

PREHEAT OVEN TO 400 DEGREES.  COMBINE CARROTS, ONIONS, OLIVE OIL AND GARLIC COATING WITH OLIVE OIL.  SPREAD VEGETABLES ON A BAKING SHEET AND ROAST UNITL TENDER AND LIGHT COLOR ABOUT 45 MINUTES.  PUREE IN A BLENDER ADD STOCK AND LEMON JUICE TO FORM A SAUCE.

VARIATION YOU CAN USE PARSNIPS AND CARROTS 

In : Entree 

Next post: SOUTHWEST BEEF...
Previous post: DE CONSTRUCTED...

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

VEGETABLE WELLINGTON WITH CHICKPEAS AND QUINO

Posted by Penny Moline on Thursday, April 29, 2021 Under: Entree
1 CUP COOKED QUINOA
1 CAN 15 OUNCE CHICKPEAS, RINSED AND DRAINED
2 T  BUTTER 
1/2 CUP CARROTS DICED
1/2 CUP YELLOW ONION DICED
1/2 CUP GREEN PEPPER DICED
1 CUP MUSHROOMS DICED
1 CLOVE GARLIC DICED
1 1/2 CUP ITALIAN SESAONED DRY BREAD CRUMBS
2 T WORCESTERSHIRE SAUCE
SALT AND PEPPER TO TASTE
1 SHEET PHYLLO DOUGH OR PUFF PASTRY

PREHEAT OVEN TO 375
PUREE CHICKPEAS IN A FOOD PROCESSER AND MIX WITH COOKED QUINOA
MELT BUTTER IN A LARGE SKILLET AND ADD CARROTS, ONIONS AND PEPPERS COOK UNTIL SOFTEND
ADD MUSHROOMS AND GARLIC
ADD BREAD CRUMBS AND WORCESTERSHIRE SAUCE
ADD TO THE QUINOA MIXTURE AND FORM INTO A PATTY
PLACE ON THE PUFF PASTRY AND WRAP 
BRUSH WITH BUTTER AND BAKE UNTIL GOLDEN

SERVE IT WITH THE ROASTED CARROT SAUCE IT GOES GREAT WITH THIS

12 CARROTS SLICED
2 ONIONS SLICED
2 T OLIVE OIL
3 CLOVES GARLIC
VEGETABLE STOCK AS NEEDED
JUICE 1/2 LEMON
SALT AND PEPPER TO TASTE

PREHEAT OVEN TO 400 DEGREES.  COMBINE CARROTS, ONIONS, OLIVE OIL AND GARLIC COATING WITH OLIVE OIL.  SPREAD VEGETABLES ON A BAKING SHEET AND ROAST UNITL TENDER AND LIGHT COLOR ABOUT 45 MINUTES.  PUREE IN A BLENDER ADD STOCK AND LEMON JUICE TO FORM A SAUCE.

VARIATION YOU CAN USE PARSNIPS AND CARROTS 

In : Entree 

Next post: SOUTHWEST BEEF...
Previous post: DE CONSTRUCTED...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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