A Big Mouthful : Roasted Tomato, Asparagus and Zucchini Couscous with Lemon Basil Dressing. Summer has officially begun. Well, by the calendar, that is. Last week held the first day of summer. Looking outside today in the Pacific Northwest is another story. It’s cold. Boo. While the weather might not get the message, summer foods are in full swing. My Opa brought over some home-grown strawberries earlier this week, and I even got the chance to make strawberry jam.
If you’ve never had homemade strawberry jam, you’ve not lived. Recently while at Mayfield Lake with my family, I went on a cooking marathon and came up with this Roasted Tomato, Asparagus and Zucchini Couscous with Lemon Basil Dressing. It is easily my favorite thing I’ve made in a while. This salad is also a problem-solver. 1) Do you have too much zucchini? 2) You’re invited to yet another barbeque, graduation party, camping trip, wedding shower, cat baptism, half-birthday party…you get the idea. Don’t ask. Roasted Tomato, Asparagus and Zucchini Couscous with Lemon Basil DressingYield: Enough to feed a small army. Veggie 101: Quinoa-and-Apple Salad with Curry Dressing. Somehow I just KNEW this was going to be amazing as soon as I laid eyes on the recipe. Quinoa, almonds, and apples tossed in a honey-curry-lemon dressing. I mean, what could be better? In fact, I'd deem this one of the best grain salads I've ever had in life!
Everyone who knows me knows I don't like making the same thing twice, but this is definitely an exception. You might think I'm exaggerating, but I'm really not. Think about it: crunchy almonds, nutty and chewy quinoa, crisp juicy apples, tart and tangy currants, fresh mint, and a dressing that's sweet, pungent, smoky, and tangy. And let's not forget the warm buttery olive oil, and the shallot that adds the perfect amount of bite. The curry dressing isn't overly sweet, but the apples and currants totally make up for that. The only change I made to the recipe (for sake of ease) was toasting my almonds stovetop (in a dry skillet) instead of in the oven.
Make again? Vegan variation: Substitute agave nectar for honey. 7 Fat-Fighting Dinner Recipes. Roasted Beet & Quinoa Salad with Chipotle Cinnamon Dressing. Several years ago G was on a quinoa kick. He made these amazing quinoa and chirozo stuffed peppers that we were eating pretty regularly for awhile. Then we sort of moved away from using it, using cous cous in it's place I guess.Not a purposeful switch just kind of happened. But quinoa is back on our radar again. And we're glad it's such a great whole-grain (for when we are eating grains) ready in 15-20 minutes and gluten-free ...what's not to like?
I happened to have a package of Red Mill quinoa that we wanted to use and we went from there to create this wonderful salad. We found these lovely red beets at the farmer's market we thought beets and quinoa together needed to happen. Our next thought was the dressing. And then I remembered one of the samples I picked up at the Blogher conference from Wholsome Sweetners included a packet of Organic Blue Agave Cinnamon flavored that I thought could balance out the chipotle heat. We loved this salad. Recipe: 1 large orange, peeled and sectioned. BBQ Chicken Quinoa Salad | Coffee & Sunshine. Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey recipe from food52. Author Notes: This recipe was inspired by one of my favorite tapas- fried goat cheese with onion jam and honey. It's a sweet little bite of deliciousness. - arielleclementine - arielleclementine Food52 Review: As we tasted this polenta – crisped in a pan and topped with caramelized onions, goat cheese and a sprinkling of honey -- we thought aloud that it would make a great first course.
No, a small lunch! Or how about breakfast! We’d happily eat it all day long, and we think you would, too. Serves 8 For the Polenta 2 cups whole milk 2 cups water 1 teaspoon kosher salt 1 cup polenta 2 tablespoons extra virgin olive oil For the Topping 1 tablespoon extra virgin olive oil 1 tablespoon butter 1 yellow onion, halved and sliced in 1/4" slices 2 ounces goat cheese, crumbled honey, to drizzle Bring the water, milk, and salt to a boil. Popular on Food52 and Provisions. Chile and Corn Quinoa | fromscratchtoplate. Okay, okay…this is very similar to my other corn quinoa recipe. But, I’m on a quinoa kick. If you’re curious why quinoa has become popular lately, I’ll give you a brief synopsis. First, it has twice the protein of white rice. It also is a complete protein. That means it has all 9 amino acids the body needs. While eating my other quinoa recipe, I said, “This would be really good with roasted chiles”.
In this dish, I kept with the southwestern flavor theme by adding a little cumin and browned sweet onions. 2 ears of corn, still in the husk 1 poblano chile 2 TBS olive oil 1 sweet onion, thinly sliced 2 cups chicken stock 2-3 cloves garlic, minced 1 cup quinoa 1/2 tsp cumin salt and pepper 1 pound chicken breast, cooked and diced (optional) Preheat oven to 350 degrees. While they are roasting, heat olive oil in a frying pan. Wearing gloves, remove the blackened skin from the chile, remove and discard the seeds and slice the chile into thin strips. Printable version Like this: Like Loading... Попробуем жизнь на вкус?! - Котлеты с киноа и булгуром.
Scroll down for recipe In English. Еще в марте проходил интереснейший Флешмоб под предводительством Наташи. Компания Ярмарка разыгрывала призы за лучшее ризотто. Я тогда собиралась на Кубу и, абсолютно не рассчитывая на победу, отправила свой рецепт Наташе. Каково же было мое удивление, когда, вернувшись, я узнала, что моему Кокосовому Ризотто присудили первое место! Подарки получать всегда приятно. В общем, друзья, мой совет - участвуйте в конкурсах и флешмобах, не бойтесь проигрывать - тогда победа не заставит себя ждать!
Итак, еще раз выражаю свою признательность компании Ярмарка, Наташе отправившей мне чудесный приз, и Наташе-Natalikka, благодаря которой это все случилось. Когда я открыла коробку, то не знала, за что браться... Хотелось сделать все и сразу. Ингредиенты (на 13-15 штук) Как делать: 1. *Вы можете хранить тесто в холодильнике 1-2 дня, накрыв его плотно пищевой пленкой. PS. In English Quinoa&Bulgur Patties For 13-15 patties Directions: 1. Enjoy! Farro with Feta Cucumbers and Sun-dried Tomatoes. This salad combines farro with Mediterranean ingredients such as cucumbers, lemon juice, feta and mint for a delicious salad you can enjoy as a side dish, or even for lunch! This would be perfect to bring to a potluck or BBQ this Memorial Day weekend!
I'm in love with farro these days and I have been having so much fun cooking with it lately. Farro is an ancient Italian grain that has been rediscovered and is becoming quite popular in the US and throughout Europe. It's a great source of fiber, protein and iron, with a nutty flavor and chewy texture. It's wonderful in salads, side dishes and even soups. Here in New York I can easily find farro in any natural foods market but I realize some of you may not be as lucky, so if you can't find farro where you live you could use barley, quinoa, whole wheat couscous or even whole grain elbow macaroni in it's place.
Ingredients: Directions: Cook farro in salted water according to package directions until al dente, about 15-20 minutes. OATS KOZHUKATTAI EASY | OATS BREAKFAST RECIPE ~ Rak's Kitchen. This oats kozhukattai can be made so easily and quickly. I made it just like the aval kozhukattai and it turned out good. I tried this for the first time and will be in the menu here after. Its better than the oats upma. This goes well with any tomato chutney. Recipe Cuisine: Indian | Recipe Category: Breakfast Prep Time: 5 mins | Cook time: 20 mins | Makes: 8 Ingredients To temper Method Heat a kadai with oil and temper with the items given under ‘To temper’ table in order. After a minute, the oats get cooked and becomes sticky rather than brittle. Steam cook in greased idly plates for 4-5 minutes.
Notes Adding coconut and using coconut oil supress the boring smell of oats. I had it with Onion tomato chutney. Technorati Tags: oats kozhukattai recipe,oats kozhukattai,oats breakfast recipes,Indian oats recipes,Indian oats breakfasts,Indian oats breakfast recipe,savoury oats recipes,otas savory recipes,healthy oats recipes,healthy breakfast recipes. 17 Healthy Grains You’ve Never Heard Of. Basil Quinoa Cakes. Como.come.cami - Ensalada de Arándanos y Queso de Cabra / Cranberry Goat Cheese Salad. Beetroot Quinoa. Quinoa has become a part of our regular diet nowadays, I have started replacing rice with it in many of our dishes. Even if I am not preparing a special dish with it, we mix it (instead of rice) with dal or sambar. I made this simple but yummy combination of quinoa with beetroot, if you like beetroot rice or curry, then you should definitely give this a try..Need To HaveCooked Quinoa - 2 cupsBeetroot - 1 small gratedFresh peas - 1/2 cupMustard Seeds - 1/2 teaspoonUrad Dal - 1 teaspoonAsafoetida - 1/4 teaspoonCurry Leaves - 10 Chopped Coriander - 1/4 cupTo GrindGreen Chillies - 3Grated Ginger - 1 tablespoonCoriander Seeds - 1 tablespoon Method Cook quinoa according to the instructions on the packet and cool it.
Grind the ingredients given under to grind. Heat oil, add the mustard seeds and urad dal, once the spluttering stops, add the asafoetida and curry leaves followed by the ground paste. Note Can cook the peas separately and add it at the end, to retain its green color. Apricot and Almond Quinoa. Apricot and Almond Quinoa When I’m on a cleanse, I rarely eat any grains. That’s fine by me because usually I’m so focused on creating a flavorful main dish- either meat-based or vegetarian- that the grain is nothing more than an afterthought.
Most often I just toss some brown rice or quinoa into the rice cooker and call it good. Healthy? I guess. But it also gets pretty boring. Well this quinoa dish is anything but boring. Quinoa gets cooked with dried apricots in a turmeric-spiked broth. Apricot and Almond Quinoa Ingredients: * 1-1/2 cups quinoa * 1/3 cup dried apricots, finely sliced * 2-3/4 cups vegetable or chicken broth * 1/2 teaspoon turmeric * 1/4 cup olive oil * 1/4 cup lemon juice * 2 teaspoons grated orange zest * 1/2 cup fresh, minced mint * 2/3 cup slivered almonds, toasted * 1/4 cup dried currants * salt and pepper Directions: Combine the quinoa, apricots, broth and turmeric and broth in a rice cooker and cook until the machine turns off. Quinoa w/ Mango and Raisins. | Something Like That. For the past couple years, I’ve tried to get on the quinoa bandwagon.
It seems quinoa keeps popping up everywhere! As a side dish, in meatloaf, as a coating for fried or baked meats…you name it. If you’ve never had it before, it’s a small grain similar to cous cous and is a great source of dietary fiber as well as being gluten-free. I’ve had it prepared numerous ways–some I liked and some I didn’t like. Oh, my word. I now realize that I really enjoy quinoa when it takes a backseat to bigger, bolder flavors. Try serving it alongside grilled fish or add diced chicken to make it a one dish meal.
Quinoa with Mango and Raisins Inspired by Whole Foods { Serves 4-6 } 1 TBS cilantro 1/2 tsp. garlic powder 2 tsp. coarse sea salt 1/8 tsp. cayenne pepper few cracks of fresh black pepper Juice from 2 limes 1/2 cup olive oil 2 cups cooked quinoa 1 red pepper, diced 1 yellow pepper, diced 1 mango, diced 1 small red onion, diced 1/4 cup raisins 1/4 cup raw, toasted nuts 1/4 cup chopped cilantro. Tomato Basil Quinoa. Certainly sounds like summer, right? We generally think of basil as a food we only eat in the summer when our basil plant is in full glory. However, our farmer’s market has some lovely hydroponically grown fresh basil…and our office has some baby basil in an AeroGarden – two perfect excuses to splurge on our favorite herb! If you’ve never heard of quinoa, read all about it here. We’re continuing our love affair with this delicious grain (seed, really – but who’s counting?)
We took basil and spinach from our winter market and combined it with tomatoes, garlic, onions, fennel, and mozzarella cheese. Serves about 4 as a main, a few more as a side What You Need 2 cups quinoa (dry) 15 ounce can diced tomatoes One red onion 4 cloves garlic About 6 to 8 ounces fresh spinach (about 4 or more cups chopped) About 4 to 6 ounces mozzarella (or more, depending on how cheesy you’d like it!) Pineapple Fried Quinoa. ..In a Boat. Pineapple Fried Quinoa (in a pineapple boat!) Is on my menu today. A bright yellow pineapple and a bag of quinoa was all I needed to inspire me to dream up this tiki chic recipe. Aloha wishes, South Pacific daydreams, Maui wowie, kowabunga and lets-luau-all-night-long-under-the-glow-of-tiki-torches, just about covers everything that is wrapped into this bowl of pineapple bliss. These flavors will bring you to the party.
Mint. Tahini. To round out the dish - I added some peppery tofu triangles on top. Easy. I'm doing the hula for this delicious pineapple fried quinoa. This dish tastes just as sassy as it looks all dolled up in my hand-crafted, literally pineapple boat serving dish. And FYI, you can skip the pineapple boat if you choose. Those Food Network fruit show piece people who hallow out pineapples and melons and chop them into snazzy zig zag designs along the sides. Anyways, lets get back to this quinoa. This dish has a lot going on. Grab a pineapple and make this stuff! Directions: Sun-Dried Tomato Polenta Recipe. Polenta is a coarse corn meal that, if cooked properly, makes a great side dish. It's definitely a change from mashed potatoes.
I had some left-over polenta from last time I made cornbread, so I made this version, flavoring it with a small jar of sun-dried tomatoes and garlic. The preparation is similar to making risotto. The polenta cookes in a certain amount of broth until all the liquid is absorbed and there isn't a raw, starchy taste. At the end, I add sour cream for a richer mouth-feel. Ingredients Yields: 8 servings 1 quart milk1 (42-ounce) can vegetable broth, warm1-½ cups coarse corn meal (polenta)1 tablespoon olive oil1 fresh bay leaf (optional)1 sprig thyme, bruised¼ cup sun-dried tomatoes in olive oil, finely chopped½ cup Cheddar cheese (optional), diced10 tablespoons sour cream½ teaspoon white pepper, freshly ground1 teaspoon salt Directions Making polenta: In a deep saucepan, heat the olive oil and fry the bay leaf (if used), thyme and garlic until golden.
Assembly time: Tips. Moroccan Quinoa Salad. 744 (about 4 servings) This flavourful and exotic salad is a great choice for potlucks as it travels really well. I used to make this with couscous and added olive oil. The quinoa makes a great substitute and I don't miss the oil at all in this version. I love this combination of spices; cumin, ginger, cardamom and cinnamon with a pleasant kick from the Harissa. 2 cups chicken broth or vegetable broth1 tsp cumin1/2 tsp ground ginger1/2 tsp cardamom1/4 tsp cinnamon1 cup quinoajuice from 1/2 lemon, or more to taste2 tsp honey1/2 tsp (or more to taste) Harissa1 large carrot, shredded1/4 cup dried currants1 green onion, thinly sliced2 tbsp cilantro, choppedsalt, if needed Heat the chicken broth in a saucepan and add the cumin, ginger, cardamom and cinnamon. Combine the lemon juice, honey and Harissa in a bowl. Check and adjust the seasoning, if necessary. Pumpkin farro faux-sotto « Doughing Rogue. Israeli couscous | Makeunder My Life.
Citrus-Pomegranate Quinoa Salad. Spicy Quinoa Patties | SoupAddict.com. Millet recipe.