recipes: October 2007 Archives
Sometime this summer our friend Joan Durfey invited Joe and I over for dinner and served us among other things, Quinoa Salad ( I think it is pronounced keen-wah). I had never had it before and I loved it and asked her for the recipe. Since then I have bought a 25-pound bag of quinoa and have been using it frequently. I have played around with the basic one Joan gave me. I have taken it to the many funeral luncheons we have had in our ward over the last 6 weeks and the ladies there are all crazy about it and want the recipes too. One has a husband who is wheat intolerant, so she is very interested in Quinoa.
Quinoa is a small grain about the size of broccoli seed. You cook it pretty much like you do rice. It is a staple down in South America. It is loaded with protein, so it is a super grain to eat if you are looking to cut down your meat consumption.
Quinoa Salad Basic Recipe
1 cup Quinona uncooked
Boil 2 cups water and boil. Add quinona and simmer with lid on, until water is absorbed and quinoa is kind of transparent. Let cool and add the bottom ingredients and toss in dressing then refrigerate. Last up to a week in the fridge.
1 can black beans rinsed and drained (If you cook the beans form scratch, use 3/4 cup dry beans)
about 16 oz. frozen baby corn (more or less as you like)
1 red pepper fresh chopped
1 green pepper, chopped
1/4 red onion chopped (I use more sometimes)
2T finely chopped flat leaf Italian Parsley or cilantro
2T chopped fresh basil
1 avocado, cubed
Cherry tomatoes
If you don't have all the ingredients on hand, just used what you do have. It is good with just the beans, onions, 1 kind of pepper if that is all you have. I just get going and like to try lots of things. I have also put in cooked red lentils in it-yum! I think olives would be good in it too, but Joe doesn't like them, so I have yet to try it.
Dressing: 1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
sugar to taste- I use about 1/2 cup
1/2 tsp dry mustard
ground black pepper and salt to taste
1 clove garlic chopped fine
Mix dressing in food processor or with wire whip and reserve to pour over above ingredients. Refrigerate and serve on a bed of greens, or not. It is great just all by itself! Joe likes a dab of cottage cheese along in the bowl with his.
Makes enough for 6 people or even a few more.
Quinoa is a small grain about the size of broccoli seed. You cook it pretty much like you do rice. It is a staple down in South America. It is loaded with protein, so it is a super grain to eat if you are looking to cut down your meat consumption.
Quinoa Salad Basic Recipe
1 cup Quinona uncooked
Boil 2 cups water and boil. Add quinona and simmer with lid on, until water is absorbed and quinoa is kind of transparent. Let cool and add the bottom ingredients and toss in dressing then refrigerate. Last up to a week in the fridge.
1 can black beans rinsed and drained (If you cook the beans form scratch, use 3/4 cup dry beans)
about 16 oz. frozen baby corn (more or less as you like)
1 red pepper fresh chopped
1 green pepper, chopped
1/4 red onion chopped (I use more sometimes)
2T finely chopped flat leaf Italian Parsley or cilantro
2T chopped fresh basil
1 avocado, cubed
Cherry tomatoes
If you don't have all the ingredients on hand, just used what you do have. It is good with just the beans, onions, 1 kind of pepper if that is all you have. I just get going and like to try lots of things. I have also put in cooked red lentils in it-yum! I think olives would be good in it too, but Joe doesn't like them, so I have yet to try it.
Dressing: 1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
sugar to taste- I use about 1/2 cup
1/2 tsp dry mustard
ground black pepper and salt to taste
1 clove garlic chopped fine
Mix dressing in food processor or with wire whip and reserve to pour over above ingredients. Refrigerate and serve on a bed of greens, or not. It is great just all by itself! Joe likes a dab of cottage cheese along in the bowl with his.
Makes enough for 6 people or even a few more.
I tried this recipe this week and both Joe and I loved it. It came from the Salt Lake Tribune, but I have made a few minor changes to it. It is easy and tastes so good on a fall evening. Joe has been trying to cut out red meat in an effort to reduce his cholesterol levels and this chili calls for ground turkey instead of beef or pork. We also had a bumper crop of butternut squash out of our garden, so I am on the lookout for any recipes using squash. This one calls for pumpkin, but my experience is that you can use most winter squashes interchangeably in recipes. I love the butternuts as they are so easy to butcher and just the right size for using up in a day or two.
Pumpkin Chili Mexicana
2 TBS vegetable oil
1 Cup Chopped onion
1 red bell pepper chopped
1 or 2 cloves of garlic, finely chopped
1-pound ground turkey
2 (14.5 oz) cans diced tomatoes, undrained (I use a quart of my home canned tomatoes chopped a bit)
1 (15 oz) can pumpkin- not pie filling. (I used a butternut squash that weighed about a pound that I baked, then peeled off the rind and cubed the squash.)
1 (15oz) can tomato sauce (I used my home made red sauce that I bottled in pint jars)
1 can of pinto beans, drained and rinsed (I cooked my own beans from scratch)
1 (4 oz) can of diced green chilies
1 cup of frozen corn
2 TBS chili powder
1 tsp ground cumin
Heat oil in large saucepan over medium high heat. Add onion, bell pepper, and garlic. Cook, stirring frequently for 5 to 7 minutes or until tender. Add turkey. Cook until browned.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, and spices. Bring to a boil; reduce to low heat, cover and cook, stirring occasionally for 30 min.
Serves 6
Pumpkin Chili Mexicana
2 TBS vegetable oil
1 Cup Chopped onion
1 red bell pepper chopped
1 or 2 cloves of garlic, finely chopped
1-pound ground turkey
2 (14.5 oz) cans diced tomatoes, undrained (I use a quart of my home canned tomatoes chopped a bit)
1 (15 oz) can pumpkin- not pie filling. (I used a butternut squash that weighed about a pound that I baked, then peeled off the rind and cubed the squash.)
1 (15oz) can tomato sauce (I used my home made red sauce that I bottled in pint jars)
1 can of pinto beans, drained and rinsed (I cooked my own beans from scratch)
1 (4 oz) can of diced green chilies
1 cup of frozen corn
2 TBS chili powder
1 tsp ground cumin
Heat oil in large saucepan over medium high heat. Add onion, bell pepper, and garlic. Cook, stirring frequently for 5 to 7 minutes or until tender. Add turkey. Cook until browned.
Add tomatoes with juice, pumpkin, tomato sauce, beans, chilies, corn, and spices. Bring to a boil; reduce to low heat, cover and cook, stirring occasionally for 30 min.
Serves 6
