No meat, No wheat

Archive for January, 2016

Cranberry Walnut Quinoa Salad

 

 

chickpeas, quinoa, squashCranberry Walnut Quinoa Salad                                                                                                      This recipe,  adapted from The Food Network, is simple to make and delicious.  I’ve paired it here with chick peas and two kinds of winter squash, and the platter looks so appealing, thanks to the new dishes my kids got me for Hanukah.

Quinoa, is an ancient food, and I’ve noticed this gluten free food seems to be appearing in everything, from breakfast bars, pasta, and hot cereal.  Not really a grain although it resembles it, quinoa is actually a seed that is in the spinach and beet family. Very high in protein, it lends itself to doing almost anything with, as it absorbs the flavors or whatever sauce or ingredients you combine it with.  I know people who throw quinoa into soups and into their crock pot creations.

This quinoa salad is one of the dishes I shared at the presentation I gave last week, along with the Moroccan Chick Peas, and it was quite popular. I failed to mention that you should rinse the quinoa first in a fine wire mesh strainer, as it removes the bitterness, and luckily someone in the audience shared that important fact with the group, as it is a step that is best not forgotten. Betayavon! Eat Hearty.

Ingredients

  • 1 cup quinoa
  • 1 cup craisins
  • 1/4 cup chopped walnuts
  • 1/4 cup scallions, sliced thin
  • 1 cup frozen green beans-thawed, and if desired, blanched slightly
  • 1/8 cup veggie broth
  • 1 T olive oil
  • 4 garlic cloves, minced
  • salt and pepper, to taste

Supplies

  • Fine wire mesh strainer
  • Heavy pot and tight fitting lid
  • Medium bowl and lid
  • Measuring cups and spoons
  • Whisk
  • Large spoon for mixing

chickpeas, quinoa, squash

 

Instructions

Rinse quinoa and strain in a fine mesh strainer. In a medium pot, place the quinoa and 2 cups of water and bring to a boil over high heat. Reduce heat to simmer, cover, and cook about 15 minutes, until the water is all absorbed. Remove the lid and let quinoa cool slightly. You will notice white squiggly tails on the top layer of the quinoa, and notice that the grains have begun to separate and get fluffily, like rice and couscous do.

In a medium bowl, combine the cooked quinoa, dired cranberries, walnuts, scallions, and green beans, until they are well mixed. In a small bowl, whisk the veggie broth, olive oil, and garlic, until blended. Pour over the quinoa mixture and toss until well blended. Season with salt and pepper, to taste.  Chill in fridge at least 30 minutes before serving. Wonderful paired with any other vegetables, fruit, or sprinkled on a salad or cooked vegetable dish. Will last in the fridge for several days if container is tightly covered.

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Moroccan Chick Peas

Moroccan Chickpeas

Moroccan Chickpeas

It was a pleasure to speak about incorporating more vegetables and other healthy foods into our diets at my local library this week. I was fortunate to be sharing the information with a lively, lovely group of people who definitely got the message and know exactly what to do with it. I’ve heard from many of you already, and really appreciate your taking the time to let me know you enjoyed it. I  shared some samples of Moroccan Chick Peas and a new Quinoa dish I’m hoping to perfect soon. I think the vinegar was a bit overpowering, and will remake using just veggie broth next time.       I am thrilled at how much everyone enjoyed the presentation and have received so many requests for the chick peas in the last three days.  I’ll post that for you now.    My daughter got this recipe from her best friend’s mom, a Sephardic woman who is a great cook. I learned that she found the recipe in Gilda Angel’s Sephardic Holiday Cooking.  Coming up next…Look for the quinoa recipe as soon as it’s perfected, and my son Isaac and I, are working on a new chick pea recipe that seems promising.

chickpeas, quinoa, squash

Moroccan Chickpeas, Quinoa Salad, Spaghetti and Butternut Squash

I just want to say a heartfelt thank you to those who came out to hear me speak, and especially to my family for helping and supporting me, both at home, and during the presentation.  I am happy to share my belief and enthusiasm about healthy eating with others and I am so grateful to those of you who read my blog and take the time to let me know you enjoy my recipes. Without further ado, here is the recipe for the Moroccan Chick Peas. Feel free to halve this recipe (use just one can and halve the rest of the ingredients if you only want a small amount.) My family never tires of these delicious easy to make chick peas. Please prepare this recipe in advance to allow the chick peas to “marinate” in the liquid overnight or for several hours, for best results. I enjoy using a cup of these as my protein on top of a salad. They have so much flavor, you won’t need to use any additional salad dressing. Canned chick peas are fine if you don’t have time to prepare the dried variety, just be sure to rinse them thoroughly. Betayavon! Eat Hearty!

Moroccan Chickpeas

Ingredients

2 cans chick peas, rinsed and drained (15-16 oz per can)

1/2 cup apple cider vinegar

1/2 cup olive oil

1 tsp salt

1/2 tsp cumin

1 tsp paprika

4 cloves (or more, if desired) garlic, minced

Supplies

Large bowl with tight fitting lid

measuring cups and spoons

Cutting board, sharp knife

can opener

colander

Instructions

Mix all ingredients and refrigerate overnight.

Serve over rice, salad, or humus, or quinoa.

Moroccan Chickpeas

Squash, kale, and mushroom casserole or soup

mushroom, bnut sq, kale soup, salad with beans, acorn squashJPGWith the sudden plunge in temperatures, it is definitely soup weather once again. My friend Lisa raved about a soup she’d just made and was kind enough to send me the recipe. With some slight alterations, especially  using more mushrooms than anything else (because I love mushrooms and had a ton of ton of them to use up), I came up with a dish I really liked a lot.  I went light on the fresh dill because my husband doesn’t love fresh dill. I found this to be a wonderful casserole or soup that I will make again. Just by adding a cup of veggie broth to a half cup of the veggies for each person, the casserole was reborn as a delicious soup, so it seems very versatile.  As always, I made a lot, and our family has been enjoying this heart warming dish for days. Betayavon! Eat Hearty.

Ingredients

7 cups mushrooms, cleaned, broken into 1″ chunks, and packed tightly

medium onion, chopped

4 cloves garlic, sliced

2 tablespoons olive oil

20 oz. fresh or frozen butternut squash cubes (thawed)

10 oz kale, cleaned, checked, and broken into small pieces

fresh or dried dill (fresh is better, of course) to sprinkle in soup and to garnish, as well

salt and pepper, to taste

for soup: low sodium vegetarian broth, 1 cup per bowl of soup

Supplies

Cast iron pot and lid

large spoon and ladle

measuring cups and spoons

colander

cutting board and sharp knife

Mushrooms, Butternut Sq, Kale

Mushrooms, Butternut Squash, and Kale makes a great casserole or soup

 

Instructions

Sautee the onion and garlic in olive oil. Add a pinch of salt, and when soft-in about six minutes- add the mushrooms. Cook on medium light until they release their liquid, and then lower light and add the cubes of butternut squash. Cook for another five minutes, and when tender, add the kale. Cook just until it is wilted, about 3-4 minutes. Add fresh or dried dill, salt, and pepper, according to your taste, and garnish with more dill, if desired.

 

mushroom, bnut sq, kale soup, salad with beans, acorn squashJPG

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