Quinoa Pilaf with Apples & Cranberries

Original Recipe HERE
I thought this was really good, though reactions from the rest of the family was split.  Since it was easy to make and held up well over several days, this will be a contender for something like Thanksgiving.  The apples, cranberry, and pecans give a autumnal vibe.
It made an insane amount of food: we ate it as a side for two dinners, plus it gave me several lunches.  Next time I'll cut the amount of quinoa in half (original amounts reflected below).
I don't often like nuts in any sort of recipe, but I'm glad I went against type and made the toasted pecans.  They added a nice balance to the other flavors.  I also added some finely-chopped sharp cheddar and gouda in the hopes that the addition of cheese would make the entire thing appeal to the kids.

1 cup white quinoa
1 & 1/2 cups red quinoa
4 cups vegetable or chicken broth
1/4 cup olive oil
1/2 one red onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 & 1/2 teaspoons Herbes De Provence [I used Tuscan blend]
1 teaspoon Salt
pepper to taste
2 Granny Smith apples, diced
1/2 cup dry white wine
1 cup dried cranberries
1 cup pecans, toasted
1 cup sharp cheddar, diced [optional]
1 cup gouda, diced [optional]

(1) Rinse quinoa in a fine mesh colander; drain.
(2) In a medium saucepan over medium heat, combine quinoa and broth.  When it comes to a boil, cover and turn heat to medium low.  Simmer for about 10 to 15 minutes until quinoa is al dente.
(3) Meanwhile, in a saute pan over medium high, add olive oil, onions, celery and garlic; stir.
(4) Add herbs, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes.
(5) Add apples and wine; simmer 5 minutes to cook out alcohol.(6) Pour onion mixture over cooked quinoa; stir until combined.
(7) Fold in cranberries, pecans, and cheese. Check for seasoning.
Kid Participation: None.

Baked Peanut Butter & Apple Oatmeal

Original Recipe HERE
Yet another oatmeal dish to add to the ever-growing list of easy oatmeal dinners.  I wasn't sure how well this would go over, since *J* isn't a peanut butter fan.  But he asked for seconds.
I doubled this recipe because there was no way an 8x8" portion would feed all of us.  The new amounts are shown below.
I could've added some chia seeds, ground flax seeds, or wheat germ...but I forgot.  There was a strong peanut butter taste, which might been due to my spontaneous addition of PB2.  I didn't mind it, since I love me some peanut butter.  But next time I'll leave out the powder or decrease the amount of peanut butter.  And how many more times can I say "peanut butter" in one post?  Peanut butter, peanut butter, peanut butter.
4 cups old fashioned oats
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 & 3/4 cups milk
1 & 3/4 cups water
2 large eggs
6 tablespoons unsweetened applesauce
2 teaspoons vanilla extract
1 cup creamy peanut butter, warmed
2 to 3 Tablespoons PB2 [optional]
3 large apples, diced [I peeled them]
(1) Preheat the oven to 350 degrees F. Grease a 9x13" baking dish.
(2) In a large bowl, mix together oats, brown sugar, baking powder, salt, and cinnamon.
(3) In a medium bowl, whisk eggs.  Add milk, applesauce, and vanilla extract; whisk thoroughly.
(5) Pour the liquid mixture over the oat mixture; stir to combine.
(6) Add peanut butter; mix.
(7) Add apples; stir. Pour mixture into prepared dish.
(8) Bake for 35 to 40 minutes or until oatmeal is set.
Kid Participation:
* Measure & mix dry ingredients
* Measure & whisk wet ingredients
* Chop apple slices with a very dull knife