I have started using Quinoa because it is an awesome whole grain, and is a complete protein that is not meat. But there is always left overs, and I never know what to do with them. This is an awesome and yummy way to use Quinoa and get protien for breakfast.
Quinoa Cakes
1 cup cooked Quinoa
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 egg + one egg white
2 tbsp melted butter
1/4 cup milk
2 tablespoons maple syrup
Whisk together Quinoa, flour, baking powder, salt, and nutmeg. In another bowl whisk together eggs, butter, milk and syrup until smooth. Add egg mixture to Quinoa mixture. Cook like pancakes. Makes about 12
Sunday, October 31, 2010
I am the Queem of Risotto!!!
I tried Risotto for the first time on Friday and I think I have fallen in love. I had heard that risotto was difficult and labor intensive so I had stayed away because I could not be bothered with labor intensive "rice." Then I found this recipe in "Everyday Food" which seemed pretty easy, so I tried it, and if you have not tried risotto, use this recipe and expect a treat. It was awesome...except that Timmy refused to eat it, and Joseph ate it under duress. I loved it though, so yay for me.
Butternut Squash Risotto
2 tbsp butter
2 shallots, diced
2 garlic cloves, minced
1 tsp fresh thyme
1 1/2 cups Arborio rice
salt and pepper
1/2 cup white wine
1 medium butternut squash (2 lbs) peeled and diced medium (4 cups)
4 cups veggie broth
1 bunch of kale (about 3 cups chopped)
grated Parmesan cheese for serving
Preheat oven to 400 degrees
In a medium heavy dutch oven heat butter and cook shallots and garlic. Add rice and cook until opaque (3 min). season with salt and pepper. Add wine and cook stirring until liquid is absorbed. (2 min) Add squash and broth and bring to a boil. Stir in kale. Cover, transfer to the oven, and bake until most of the liquid is absorbed. (20 min) Serve sprinkled with Parmesan.
Butternut Squash Risotto
2 tbsp butter
2 shallots, diced
2 garlic cloves, minced
1 tsp fresh thyme
1 1/2 cups Arborio rice
salt and pepper
1/2 cup white wine
1 medium butternut squash (2 lbs) peeled and diced medium (4 cups)
4 cups veggie broth
1 bunch of kale (about 3 cups chopped)
grated Parmesan cheese for serving
Preheat oven to 400 degrees
In a medium heavy dutch oven heat butter and cook shallots and garlic. Add rice and cook until opaque (3 min). season with salt and pepper. Add wine and cook stirring until liquid is absorbed. (2 min) Add squash and broth and bring to a boil. Stir in kale. Cover, transfer to the oven, and bake until most of the liquid is absorbed. (20 min) Serve sprinkled with Parmesan.
Thursday, October 21, 2010
Feeding the Village
So last night I made wheat pasta with a veggie/meat tomato sauce (zucchini, summer squash, onions, red peppers). I also had the compulsion to use this really big new bowl I got at the Boston Project yard sale, so I made a really big salad.
Some of the neighborhood kids came over after dinner, and since it was a little chilly for playing outside they came in. As they walked in they looked longingly at the salad that was left from dinner that was still sitting on the dining room table. I noticed and offered them some. All three proceeded to polish off the huge salad with gusto. While they ate we sat and chatted about their day etc... Their mom came in while they were eating and commented that she was glad they had eaten because now she didn't have to feed them later, and one of them spoke up and blessed my heart. She said brightly, "Yeah mom, and I am eating something good for me."
I hope that my home continues to be a place where I can bless others with good food that is good for their bodies too.
Some of the neighborhood kids came over after dinner, and since it was a little chilly for playing outside they came in. As they walked in they looked longingly at the salad that was left from dinner that was still sitting on the dining room table. I noticed and offered them some. All three proceeded to polish off the huge salad with gusto. While they ate we sat and chatted about their day etc... Their mom came in while they were eating and commented that she was glad they had eaten because now she didn't have to feed them later, and one of them spoke up and blessed my heart. She said brightly, "Yeah mom, and I am eating something good for me."
I hope that my home continues to be a place where I can bless others with good food that is good for their bodies too.
Stew-in-a-Pumpkin
Here is the recipe for my Stew-in-a-Pumpkin
Stew-In-A Pumpkin
What you need:
1. One large pumpkin that will fit in your oven
2. Your favorite stew recipe
Preheat oven to 350 degrees. Cook Stew and boil on the stove for 15 min. While stew is cooking take the top off and remove the guts and seeds from your pumpkin. Next, put the pumpkin into a roasting pan or 9X13 for transporting. Pour the boiling stew into the pumpkin and replace the top. Bake stew in the pumpkin for 1 hour or until you can pierce the pumpkin with a knife and it is soft. (Sometimes it gets singed on top a bit) Serve stew straight from the pumpkin. Use a metal ladle and gently scrape the side of the inside of the pumpkin when you serve so that everyone gets a nice chunk of fresh pumpkin in there stew.
Sarah's Stew Recipe
2 Lbs stewing beef
1/3 cup flour + salt, pepper and dash of adobo
3 tablespoons butter
3 cups boiling water + 1 bullion cube
1 cup red wine
2 garlic cloves
3 carrots diced
2 stalks of cellery diced
2 parsnips diced
1 onion diced
8 red potatoes quartered
2 bay leaves
1 tsp. fresh Thyme
dash of nutmeg
salt and pepper to taste
In a dutch oven heat 1 tablespoon of butter. Combine flour, salt, pepper, and adobo in a bowl and toss meat to coat. Save the excess flour. Add beef to hot pot and gently sear on all sides in batches. Set aside. Add remaining two tablespoons of butter to hot pot, and all veggies but the potatoes. Saute until onions are opaque. Add flour remaining in the bowl from the beef coating, and stir with veggies for 1 minute. Gradually add wine and stock while stirring rapidly. Add the potatoes, beef and seasonings. Bring to a boil and simmer for 15 minutes. Then pour boiling stew into the pumpkin and bake it!
Stew-In-A Pumpkin
What you need:
1. One large pumpkin that will fit in your oven
2. Your favorite stew recipe
Preheat oven to 350 degrees. Cook Stew and boil on the stove for 15 min. While stew is cooking take the top off and remove the guts and seeds from your pumpkin. Next, put the pumpkin into a roasting pan or 9X13 for transporting. Pour the boiling stew into the pumpkin and replace the top. Bake stew in the pumpkin for 1 hour or until you can pierce the pumpkin with a knife and it is soft. (Sometimes it gets singed on top a bit) Serve stew straight from the pumpkin. Use a metal ladle and gently scrape the side of the inside of the pumpkin when you serve so that everyone gets a nice chunk of fresh pumpkin in there stew.
Sarah's Stew Recipe
2 Lbs stewing beef
1/3 cup flour + salt, pepper and dash of adobo
3 tablespoons butter
3 cups boiling water + 1 bullion cube
1 cup red wine
2 garlic cloves
3 carrots diced
2 stalks of cellery diced
2 parsnips diced
1 onion diced
8 red potatoes quartered
2 bay leaves
1 tsp. fresh Thyme
dash of nutmeg
salt and pepper to taste
In a dutch oven heat 1 tablespoon of butter. Combine flour, salt, pepper, and adobo in a bowl and toss meat to coat. Save the excess flour. Add beef to hot pot and gently sear on all sides in batches. Set aside. Add remaining two tablespoons of butter to hot pot, and all veggies but the potatoes. Saute until onions are opaque. Add flour remaining in the bowl from the beef coating, and stir with veggies for 1 minute. Gradually add wine and stock while stirring rapidly. Add the potatoes, beef and seasonings. Bring to a boil and simmer for 15 minutes. Then pour boiling stew into the pumpkin and bake it!
I only want a healthy lunch!
This is what Joseph proclaimed to me one night while I was making his lunch. He went on to define what a healthy lunch was for me which almost brought me to tears. I am really glad that my efforts to teach my kids healthy eating habits is resonating with them in such a positive way. He requests hommus and cucumber wraps or goat cheese and tomato sandwiches. He has also become a fan of home-made soup for lunch, and seed and dried fruit snack mix. He gets upset if I don't give him enough veggies, but he does still love cheese.
Some great things that I have found that make packing his lunch easy:
*Kashi TLC cereal bars: lots of fiber, low sugar, all natural
*Freeze dried fruits from Trader Joes: Most dried fruits (cranberries, blueberries etc...) are processed with oils and often preservatives. Freeze dried fruits are not. If you look at the ingredients they just say...BANANAS
*Raw pumpkin seeds, sesame seeds, and soy nuts to mix with the fruits
*V8 Veggie blends: just the basic fruit and veggie juices all together, no extras (these are not V8 splash)
Most of the time I succeed with a well-received healthy lunch. :)
Some great things that I have found that make packing his lunch easy:
*Kashi TLC cereal bars: lots of fiber, low sugar, all natural
*Freeze dried fruits from Trader Joes: Most dried fruits (cranberries, blueberries etc...) are processed with oils and often preservatives. Freeze dried fruits are not. If you look at the ingredients they just say...BANANAS
*Raw pumpkin seeds, sesame seeds, and soy nuts to mix with the fruits
*V8 Veggie blends: just the basic fruit and veggie juices all together, no extras (these are not V8 splash)
Most of the time I succeed with a well-received healthy lunch. :)
Tuesday, October 5, 2010
Season of Squash
This last week has been full of squash. Not really Keith's favorite time of year, but I make it bearable.
The first squash experience was a butternut squash soup with all sorts of mystery veggies (carrots, celery, zucchini, potatoes) blended in. We also had a salad, and Joseph decided to pick nasturtium flowers to add to the greens. He makes me happy.
We also had spaghetti squash with turkey meatballs and veggie sauce. The boys really went for it (especially since there were meatballs involved)
Sunday I made a beef stew in a pumpkin and a whole wheat oatmeal bread. Really good!!
Then pumpkin custard pies for community dinner. (kind of a decent mistake)
Short blog today, just a list to get things down, but I will post the recipe for the pumpkin stew as requested and maybe if i have time I will post my chili recipe so Dwight can find it whenever he needs it.
The first squash experience was a butternut squash soup with all sorts of mystery veggies (carrots, celery, zucchini, potatoes) blended in. We also had a salad, and Joseph decided to pick nasturtium flowers to add to the greens. He makes me happy.
We also had spaghetti squash with turkey meatballs and veggie sauce. The boys really went for it (especially since there were meatballs involved)
Sunday I made a beef stew in a pumpkin and a whole wheat oatmeal bread. Really good!!
Then pumpkin custard pies for community dinner. (kind of a decent mistake)
Short blog today, just a list to get things down, but I will post the recipe for the pumpkin stew as requested and maybe if i have time I will post my chili recipe so Dwight can find it whenever he needs it.
Subscribe to:
Posts (Atom)