June 1, 2011 § 3 Comments
My friend moved to Fort Collins, Colorado last year and I went to visit over the weekend. It was filled with fun and of course, delicious food. (I’ll go into more details later. For now, let’s focus on this salad.) Not only is quinoa delicious, it’s actually nutritious and easy to make.
Why it’s nutritious
“When NASA scientists were searching decades ago for an ideal food for long-term human space missions, they came across an Andean plant called quinoa. With an exceptional balance of amino acids, quinoa, they declared, is virtually unrivaled in the plant or animal kingdom for its life-sustaining nutrients.”– New York Times (an article about the origins of quinoa and current dilemma in Bolivia)
Quinoa has a chewy texture with a nutty flavor. It’s often mistaken for a grain, but it’s actually related to beets and spinach. The textures and flavors worked well and it’s easy to adapt your favorite nuts and fruits to this dish. We made it for dinner and savored every bite.
Give quinoa a try! You will be pleasantly surprised. 🙂
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 tbsp of olive oil
- ~2 loose cups of chopped spinach
- 1/4 cup of cranberries
- 1/4 cup of currants
- 1/4 cup of azuki beans (unsweetened)
- 2 tbsp almond slices
- 2 small garlic cloves
- juice from 1/2 lemon (~2 tbsp)
- 2 tsp of maple syrup or agave
- 1/4 tsp of cayenne pepper
- salt and pepper to taste
Step 1: boil quinoa with vegetable broth (your package should come with instructions or follow this great video)
Step 2: in a bowl, add in all your ingredients in order listed and mix
May 10, 2011 § 4 Comments
Croutons are crunchy, delicious and easy to make.
When you buy bread, there always seems to be some weird shaped pieces on the ends. There isn’t anything wrong with the end, but the only reason you would ever touch it is to get to the next slice. Unless you are desperate for bread, you’d probably throw it out. Here is a quick and easy way to make them into a great snack or topping.
How to make your odds and ends popular.
- Day old bread, bread ends, bread you just don’t feel like eating anymore (I used whole wheat bread)
- Olive Oil
Seasoning I used (use whatever flavors you enjoy)
- Garlic powder
- Dried basil
- Trader Joe’s 21 seasoning salute
- Sesame seeds
- Chili flakes
- Fresh ground pepper
- Touch of honey
Step 1: Pre-heat oven to 350°F
Step 2: Cut bread into cubes and toss in a large bowl
Step 3: Drizzle olive oil and add your seasoning then toss
Step 4: Spread your seasoned cubes onto a sheet pan
Step 5: Bake for 15 minutes on the middle rack (toss around 7-8 minute mark)
Step 6: Let it cool for a few minutes then you’re ready to eat!
February 27, 2011 § Leave a comment
When I discovered brussels sprouts, I fell in love with them. I did not grow up eating them, so I didn’t have the pleasure of hating them before loving them. We’ve always had a beautiful relationship. This is my favorite salad. I hope you enjoy eating this as much as I do!
Serving size: 1 meal or 2 side salads
Brussels Sprout Salad
- 1/2 pound of brussels sprouts (farmers market today $3/lb)
- 1/4 cup blueberries (Trader Joe’s)
- 3 tbsp toasted sliced almonds(farmers market today)
- Manchego cheese (sprinkle/shave desired amount)
Honey-Lemon vinaigrette Dressing
- 1 medium lemon juice (from my tree)
- lemon zest (used 1/4 the lemon from above)
- 2 tbsp cranberry sauce (Trader Joe’s)
- 1 tbsp olive oil (Trader Joe’s)
- 2 tsp Apple Vinegar (Trader Joe’s)
- 1 tbsp Orange Blossom Honey (farmers market)
- Salt (to taste)
- Pepper (to taste)
Comments: Use ingredients you have on hand. If you don’t have blueberries, use some dried fruit or strawberries. If you don’t have that cheese, I recommend using a bold flavored cheese.
Wash sprouts, cut stems, remove outer layer of leaves (discard), continue peeling leaves and keep for salad
Blanch leaves. Bring some water to a boil in a large saucepan.
Toss in leaves for one minute.
Drain immediately after and rinse with cold water. After running them through the cold water, drain leaves in colander. Leaves should look bright green.
In a bowl, zest the lemon and mix in all the dressing ingredients
put in the rest of the dressing ingredients and mix
In a large bowl, drizzle dressing over sprout leaves and toss lightly. Mix in the remaining salad ingredients (almonds, blueberries and cheese)