Category Archives: Grains

Red Quinoa and Mango Salad

Red Quinoa and Mango Salad
Red Quinoa and Mango Salad

With so much going on last week, I felt like I was walking around in a haze half the time. Both global and personal events had me preoccupied. So, in that haze, I made a pot of quinoa last night to accompany dinner, only to realize I’d made so many different things, no one even wanted it. I stuck it in the fridge and figured I’d make a salad with it. Well, here it is! I just started pulling things together and this became the best lunch I’d had in a long time! I could hardly stop eating long enough to take some photos and get this written up.

This salad is a combination of textures. The crunch of the pepitas and the quinoa, and creaminess of the black beans and mangoes are wonderful. And the bit of sweetness from those mangoes and the currants against the savory citrus dressing is so good! I could eat this all day. This salad will be great to pack up for my daughter’s lunches this week or as a side dish for a light and healthy dinner!

Enjoy…and in light of so much heartbreaking news recently…peace.

Red Quinoa and Mango Salad

3 C. cooked red quinoa, cooled
2 ripe mangoes, cubed
1 15 oz. can black beans, drained and rinsed
1/2 C. frozen sweet corn kernels
1/4 C. currants
2 green onions, sliced
2 T. fresh parsley, finely chopped
1/2 C. roasted pepitas

Citrusy Vinaigrette
juice of one lemon
juice of one lime
1/4 C. extra virgin olive oil
1 t. Dijon mustard
1/4 t. cumin
1 t. sea salt
1/2 t. freshly ground black pepper

Combine all of the salad ingredients, up to the parsley, in a large bowl. Combine the dressing in a small bowl and whisk until combined. Pour the dressing over the salad and toss to combine and get it all covered. Refrigerate for an hour before serving. Toss in the pepitas just before serving to keep their crunch.

 

Notes:

  • I like to rinse my quinoa before cooking. If you don’t have a really fine sieve, line whatever sieve you do have with some paper towel. You’ll have to really shake those little buggers off afterward, but it is worth it. Rinsing removes the saponins (a substance that makes quinoa bitter) and really makes a huge difference. This is the quinoa I use.
  • Pepitas are pumpkin seeds. Find them in the nut section of your store.
  • I used Champagne mangoes in this salad. You can use any mango. They just happened to be on sale this past week. This was my first time trying them. Their texture is a bit creamier than most mangoes, they have a really pretty golden color, inside and out and they get really sweet when left out on the counter.
  • This year, 2013, has been declared, “The International Year of Quinoa” by the United Nations! Read about the global importance of this super nutritious grain.
  • If you’d like more nutritional information about quinoa, check out this great source: World’s Healthiest Foods!

 

Red Quinoa and Mango Salad

 

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Harvest Grains and Veggie Salad

Harvest Grains and Veggie Salad

I love this type of salad.  The mix of grains and vegetables combined with its lemony dressing is satisfying as a side dish or a meal in itself. I used a package of Trader Joe’s Harvest Grains Blend.  It’s a mix of Israeli couscous, orzo, baby garbanzo beans and red quinoa.  If you can’t get your hands on it, try experimenting with your own favorite grains.  No matter what you use, this dressing will bring it all together with the veggies and taste delicious!

 

Harvest Grains and Veggie Salad

1 3/4 C. water
1/2 t. salt
1 1/4 C. Trader Joe’s Harvest Grains Blend
4 T. extra virgin olive oil, divided
1/4 C. freshly squeezed lemon juice
1/4 t. salt
1/8 t. freshly cracked black pepper
1/4 t. cumin
1 15 oz. can small red beans, drained and rinsed well
4 – 5 sundried tomatoes, finely chopped
1 – 2 C. fresh baby spinach
1 T. parsley, chopped
1 T. red onion, finely chopped

In a small pot bring the water to a boil, then add the salt, the grains and 1T. of the olive oil.  Lower to a simmer and cook, covered, for 10 minutes.

In a small bowl, combine the lemon juice, olive oil, salt, pepper and cumin and give it a whisk.

In a medium bowl, add the remaining ingredients (the veggies) and top with the warm grains, the warmth will wilt the spinach ever so slightly.  Then, add the dressing and stir to combine.

Refrigerate for at least an hour to serve cold, although, I can never wait.  I just eat it right there and then!

 

Notes:

  • This Trader Joe’s blend is a nice change.  I had never used it before.  The grains, and especially the garbanzo beans, retain a nice bite to them that I like.  If you like things a bit more tender, you can increase the cooking time by a minute or so. Test it at 10 minutes first.
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Shrimp and Feta Risotto

Shrimp and Feta Risotto

Making risotto, to me, is like meditation. It involves all of your attention and focus on doing something so simple, repetitive and peaceful. It’s all about stirring the pot and adding the broth in intervals. Try this…you’ll end up in a trance that your family will probably knock you out of as they coming running into the kitchen cheering as soon as they get a whiff of this baby cooking!

This dish was inspired by a recipe I had found in Food & Wine magazine over ten years ago! I have improvised it many times, but I think this version is my favorite. The tangy saltiness of the feta really is delicious against the richness of the risotto. I throw in some spinach because I love it, it adds some pretty color and lastly, spinach makes me feel just a little less guilty over eating this!

You can use any feta you like. I like to use French or Bulgarian feta because they are extremely creamy and they have a remarkable flavor that you’ll love. They honestly do not taste like any other feta. They work so well with risotto, where that creaminess is the goal.

Shrimp and Feta Risotto

6 C. chicken or vegetable broth, homemade or low-sodium
2 lbs. shrimp, peeled and deveined
1 T. unsalted butter
2 T. olive oil
1 small onion, finely diced
2 cloves garlic, finely chopped
1 1/2 C. arborio rice
3/4 C. dry white wine
6 – 8 large fresh basil leaves, torn
3 C. baby spinach
1/4 C. crumbled feta cheese
zest of one lemon
Parmesan, grated for serving
In a large pot over high heat, bring the broth to a boil. Add the shrimp and simmer for about 3 minutes covered until just cooked.  Be careful not to overcook them. Remove the shrimp with a slotted spoon or small sieve and keep them in a bowl until ready to use. Keep the stock on a medium low heat to continue simmering.
In another large and heavy bottomed pot, melt the butter and olive oil over medium high heat. Add the onion and sauté for about 5 minutes until softened, then add the garlic. Continue to cook for another 2 minutes, then add the rice. Stir to coat the rice with the oils and cook for about 2 minutes. Do not get any color on the rice. Add the wine and simmer until mostly evaporated.
Now…clear your mind…this is where you start to meditate…
Using a large ladle, add about one cup of broth to the risotto and stir. Keep stirring as the rice absorbs the broth. As soon as you see the rice becoming more dry, add another ladleful. And stir. And add. And stir. You get it.  Keep this up until the rice becomes tender and creamy, but still has some body. This will take about 25 minutes.
Remove the rice from the heat and add the shrimp, basil, spinach, feta and lemon zest. Serve with some freshly grated Parmesan on top.

Notes:

  • Food & Wine magazine had suggested a crisp Sauvignon Blanc with their version of risotto. I think it would work well with this one too.
  • If you feel the rice is done and you have a tiny bit of broth left, don’t feel that you have to keep cooking. If it’s done, it’s done. You don’t want mush. Save the broth though, you may find that once you remove the risotto from the heat and add the final ingredients, you may want to add that broth to “loosen” things up.
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Maple Apple Crunchy Superfood Granola

Maple Apple Crunch Superfood Granola

Let’s address what’s on your mind before we even begin. Yes, I do need to hire someone to name my recipes for me. I know. But, I feel a need to include details…too many. Brevity has never been part of my character.

So, you probably remember these yummy apple chips! They were so popular! Well, we are going to take them a few steps further…into granola land! I love granola, but sometimes it’s hard to find one that isn’t loaded with added fats, tons of sugar or things I may not want, but really, it’s just fun to make yourself! This is my take on granola, but use this method to make it your own. Add your favorites to this recipe and you’ll love topping your yogurt off with it, sprinkling it on ice cream, in a bowl with some milk or by the bucketful handful as a snack!

I’ve added golden flax meal and chia seeds. Maybe it’s superfood overkill, but I just like to sneak as much nutrition into yummy things as I can. If I had told my kids, “You should eat some golden flaxmeal or chia seeds for snack!”…you get the picture.

I use egg whites, not oil, to get that “crunch” that I love my granola to have. You know, those clusters of sweet crunchy nuttiness in those boxes of cereal. Yeah, those guys. This is like an entire box full of those! But better!

Maple Apple Crunchy Superfood Granola

1 apple, preferably organic
2 egg whites
3 C. old fashioned oats
1/4 C. golden flaxseed meal
3 T. chia seeds
1/4 C. dark brown sugar
1/2 C. pure maple syrup
1 C. chopped walnuts
1 1/2 t. cinnamon
1/4 C. dried cranberries
1/4 C. golden raisins

Special equipment:  mandolin

Preheat your oven to 250 degrees. Line 2 of your largest baking sheets with parchment.

Slice the apple on the mandolin set to the thin slice setting. Spread the slices out on one of the baking sheets and bake in the oven for 45 minutes.

When the apples have about 15 minutes left to bake, start making the granola. In a large mixing bowl, whisk the egg whites until frothy. Add the remaining ingredients up to the cinnamon and mix to combine. Spread the mixture out evenly onto the second prepared baking sheet.

Lower the baking sheet with the apples to the lower rack and place the granola on the middle rack. Bake both the apples and the granola for 45 minutes at 250 degrees.

Remove the apples from the oven and let them cool on the baking sheet. Raise the oven temperature to 300 degrees, give the granola a stir, and continue to bake for another 15 minutes.

Once cool, break the apple chips up into bite size pieces.

When the granola is done, remove from the oven and let it cool on the sheet. Once completely cooled, combine the apples, cranberries, raisins and the granola. Store in air tight containers.

Notes:

  • This would be great with banana chips too from the Baked Apple and Banana Chip recipe.
  • Don’t even try to invite Aunt Jemima to this party! You really need to use pure maple syrup!
  • This granola is sweet, but not overly so. Don’t alter the amount of sugar…you’ll find that once you add the dried fruits the amount of sweetness is perfect.
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Persimmon Cranberry Quinoa Breakfast

Persimmon Cranberry Quinoa Breakfast

I try to start each day off with a healthy breakfast. Did you notice I said try? It’s not always easy, but when I do, it just makes me feel good all day. I make quinoa frequently as a side dish with dinner, but have yet to try making it for breakfast. After having it this way, I think I like it all the more! The sweetness from the brown sugar, the fruit and the almond milk seem to work well with the slight bitterness of the quinoa.

Now, as for the persimmon…I used the Fuyu persimmon. It’s the variety that is more round and looks a bit like a tomato. The other variety, Hachiya, is more acorn shaped and is not as sweet. I’d never had one before and I didn’t know what to expect, but they are really good! They are sweeter than I imagined. I had left mine on the counter for about a week and waited for them to soften up. The exterior has a pretty tough skin and I guess there is some controversy over whether or not to peel them.  I didn’t. I like the contrast of the skin against the soft and juicy interior. Apparently, the skin has some health benefits, so why peel it? To me, they taste like a cross between a pear and a plum, but without the tartness. Next time you see them in the grocery store, just grab a couple and give them a try. So worth it!

Persimmon Cranberry Quinoa Breakfast

1/2 C. water
1/4 C. quinoa
3 T. unsweetened almond milk (or any milk you like to use), divided
1 t. + 1 pinch dark brown sugar, divided
1/2 persimmon, sliced into segments
1 T. dried cranberries
1 T. walnuts, chopped
In a small saucepan over high heat, bring the water to a boil. Add the quinoa and reduce the heat to low. Simmer for 12 minutes covered. Remove from heat, add 1 T. of the almond milk and 1 t. of the brown sugar, stir and allow to sit covered for 5 minutes.
Put the quinoa in a bowl. Pour on the remaining 2 T. of almond milk, add the persimmon, cranberries and walnuts and finish it off with a pinch of brown sugar on top.

One serving

Notes:

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