Some recipes for Webjockey

naturaltnaturalt Posts: 175Registered Users Curl Neophyte
PLAIN QUINOA
1 cup uncooked quinoa, rinsed and drained
2 cups water

Cover the quinoa with cold water and allow it to soak for 5 minutes. Drain it through a fine mesh strainer or a strainer lined with cheesecloth. Rinse and drain again several times until the water is clear and without foam. In a medium saucepan, bring 2 cups fresh water to a boil. Add the quinoa and stir once.

Return to a boil, then reduce to a simmer, cover and cook for about 15 minutes or until the grains are cooked through but not mushy. Immediately transfer the cooked quinoa to the strainer.

(keen ‘wa) An ancient Incan grain packed with nutrition. High in lysine. Contains an ideal quality protein (50% more than wheat) and more iron, phosphorous, vitamins A, E, and B, and more calcium and fat than other grains. Quinoa kernels have a waxy protective coating called saponin, which will leave quinoa bitter unless rinsed off under running water before cooking. Actually the fruit of a plant related to lamb’s quarters, quinoa quadruples in size upon cooking. Combine with millet, bulgur, or buckwheat for variety. Substitute for bulgur in tabouli.


QUINOA SKILLET DINNER
1 cup uncooked quinoa
15 oz tomatoes with green chiles
15 oz canned beans (pinto, black, or kidney) – rinsed and drained
15 oz hominy, canned (white or yellow) -- rinsed and drained
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt -- or more to taste

Rinse quinoa thoroughly (it will taste bitter if you don't) and cook, covered, on low heat for 15 minutes in 2 cups boiling water. Stir in tomatoes and chiles, beans, hominy, herbs and spices and heat thoroughly. Serve.
ANDEAN QUINOA & CORN SALAD
1 cup raw quinoa
1 tablespoon olive oil
1 teaspoon paprika
2 cups water
1 teaspoon salt

1 cup water 2 cups fresh or frozen corn kernels
2 tablespoons olive oil
1 large onion, finely chopped (about 2 cups)
2 garlic cloves, minced or pressed
1 teaspoon ground cumin
1 teaspoon ground coriander
2 red and/or green bell peppers, seeded and diced
1 fresh chile, stemmed, seeded and minced
2 tablespoons minced fresh parsley
¼ cup fresh lemon juice
salt and ground black pepper to taste

In a sieve, rinse the quinoa under running water and set aside to drain. Heat the oil in a saucepan, add the paprika, and stir constantly for about 1 minute. Add the quinoa, water, and salt, cover, and bring to a boil. Then lower the heat and simmer for 15 to 20 minutes or until the water is absorbed and the quinoa is tender but still chewy.

Meanwhile, bring the water to a boil in a separate pot. Add the corn and cook until tender, drain well, and set aside in the refrigerator. Heat the oil and sauté the onions, garlic, cumin, and coriander until the onions are translucent, about 10 minutes. Stir in the bell peppers, chile, and cilantro, and sauté for another 3 to 5 minutes.

In a large serving bowl, combine the cooked quinoa and the sautéed vegetables and chill for 15 minutes. Stir in the corn, tomatoes, parsley, lemon juice, salt, and black pepper. Add more chopped cilantro, if desired, and serve immediately or refrigerate for later.
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Comments

  • naturaltnaturalt Posts: 175Registered Users Curl Neophyte
    RED LENTIL BOLOGNESE
    1 onion, chopped
    2 garlic cloves, crushed
    2 carrots, coarsely grated
    2 celery stalks, chopped
    3 tablespoons olive oil
    ⅔ cup red lentils
    1-14oz can chopped tomatoes
    2 tablespoons tomato paste
    2 cups stock
    1 tablespoon fresh marjoram, chopped or 1 teaspoon dried marjoram
    salt and ground black pepper

    In a large saucepan, gently fry the onion, garlic, carrots, and celery in the oil for about 5 minutes, until they are soft.

    Add the lentils, tomatoes, tomato paste, stock, marjoram, and seasoning.

    Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. Use the Bolognese sauce as required.
    BLACK BEAN AND CORN SALAD
    ⅓ cup fresh lime juice
    ½ cup olive oil
    1 clove garlic, minced
    1 teaspoon salt
    ⅛ teaspoon ground cayenne pepper
    2 (15 ounce) cans black beans, rinsed and drained
    1 ½ cups frozen corn kernels
    1 avocado - peeled, pitted and diced (optional)
    1 red bell pepper, chopped
    2 tomatoes, chopped
    6 green onions, thinly sliced
    ½ cup chopped fresh cilantro

    Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.

    In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
    BLACK BEAN AND VEGGIE BURRITO

    1 tablespoon oil
    1 cup chopped onions
    2 cloves garlic, chopped
    1 cup frozen corn, thawed
    1 carrot, diced
    ¼ cup water
    10 oz chopped spinach, thawed and drained
    ½ cup enchilada sauce (optional)
    2 scallions, sliced
    2 cups cooked black beans, drained and rinsed
    ½ teaspoon kosher salt (optional)
    ½ cup shredded lowfat pepper jack cheese
    6 flour tortillas

    Heat the oil in a large nonstick skillet. Sauté the onions and garlic over moderate heat for about 5 minutes; keep covered between stirrings. Add the corn, carrots, and water. Cover and cook 5 minutes more until the carrots soften. Squeeze the excess water out of the spinach, then put the spinach in the pan along with the enchilada sauce, scallions, beans, and salt. Heat through. Stir in the cheese and cook until it melts.

    Warm the tortillas. Place one-sixth of the filling in a strip along the equator of the tortilla. Roll and place seam side down on the serving dish.
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  • naturaltnaturalt Posts: 175Registered Users Curl Neophyte
    I don't know if you can eat fish, but this one is one of my favorites:

    SALMON ON GREENS WITH LIME GINGER DRESSING
    ⅔ cup lime juice
    ½ cup honey
    ½ teaspoon grated peeled fresh or bottled ground fresh ginger
    4 (6-oz) skinned salmon fillets (about 1 inch thick)
    8 cups gourmet salad greens
    1 cup sliced peeled mango

    Preheat broiler.

    Combine first 3 ingredients in a small bowl, reserve ¾ cup juice mixture for dressing.

    Place fillets on a broiler pan coated with cooking spray. Baste fillets with the remaining juice mixture. Broil 4 minutes on each side or until desired degree of doneness, basting once after turning. Sprinkle the fillets with ¼ teaspoon salt.

    Divide the salad greens evenly among 4 plates; arrange fillets and mango on top of greens. Drizzle with the reserved dressing.
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  • naturaltnaturalt Posts: 175Registered Users Curl Neophyte
    Try http://www.allrecipes.com/ for some other ideas. I go there all the time. I really like this hummus recipe: http://appetizer.allrecipes.com/az/hummus.asp

    I couldn't find tahini so I used cashew butter (no salt or oil added, just raw cashews crushed into butter) and it turned out pretty good. I have more recipes so just let me know if you are looking for a recipe with a particular ingredient. We've got like 20 cookbooks in here icon_smile.gif.
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  • Stillwater09Stillwater09 Posts: 1Registered Users
    giiirl! thanks! *printing*
    Make your life a mission not an intermission!
  • webjockeywebjockey Posts: 2,786Registered Users
    awsome! thanks.
    hello.world.

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