Tuesday, November 30, 2010

keen on quinoa.

super[food] spanish quinoa.

this simple, delicious, one-pot masterpiece will have all quinoa skeptics come running back for more.  I promise!  so if you need a quick meal that requires minimal preparation and will last you for days.. taa daaa! 

now grab yo' quinoa, and:

        1. keep it warm and enjoy your balanced meal
        2. serve it as a side dish for a delicious mexican feast
        3. let it cool and eat it like a grainy salad
        4. take your left overs and toss 'em on a bed of spinach
        5. find another delicious variation and let me know!

the goodies:

- 2 c. uncooked quinoa
- 1 1/2 tbsp. canola oil
- 1 onion
- 3 cloves garlic 
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. pureed chipotle
- 1/2 c. corn kernels
- 1/2 c. black beans (cooked or canned)
- 1 c. tomato sauce
- 1 3/4 c. broth

the fun part:

#1.) heat oil large sauce pan, and add the onion which has been chopped into bite size pieces.  once translucent, add the minced garlic and saute for another minute.

#2.) add the spices, and then the quinoa, stirring constantly for 3-4 minutes.  

#3.) add the remaining ingredients, (corn, beans, sauce and broth) turn up the heat and bring to a boil.  when the mixture begins to bubble, return to a simmer, cover and cook for 25-30 minutes.

#4.) when the liquid is absorbed, fluff with a fork. remove your pot from the heat and leave covered for another 5 minutes. 

#5.) now serve it to your friends and watch in amazement as you convert scoffers into quinoa lovers!

this is another one of those recipes that you can change around, depending on your preferences.  more veggies, fewer veggies, more spices, fewer spices - it's up to you!  the only thing you need to be careful of is that the quinoa to liquid ratio stays about the same.

what your body will like:

your body loves quinoa.  trust me.  I could really go on and on about all the fun nutrition facts about this darling ancient grain, but I will spare you and just provide you with the few things that may be of interest:

#1.) protein: unlike most other grains, quinoa has ALL the amino acids on its own to make a complete protein.  every cup of cooked quinoa boasts an impressive 9 grams of protein.  quinoa has an impressive amount of the amino acid lysine, which is essential for tissue growth and repair (hello muscle-men!). not to mention, in this recipe, you also have bonus protein with the beans.

#2.) magnesium: in light of serving this to someone who suffered a migraine the night before, I thought I would mention the magnesium content of this great grain.  magnesium relaxes blood vessels which can aid in the prevention of headache episodes.  see.. I told you quinoa would blow your mind!   

Thursday, November 25, 2010

crunchy munchies: roasted chickpeas.


this chick digs chickpeas.  

 this little discovery has changed my life.  snack foods that fill you up, and are tasty?  yes please!  better still, tossing your leftovers into your lunch or dinner adds a delicious crunch.  

so, follow these three easy steps and you've got chickpeas for: 
                  - snacking on when studying
                  - trail mix
                  - salads
                  - stir fry

in light of my upcoming adventure (t-24 days), I thought I would share my indian version. bhog keejeeae! 

the goodies:

- 1 can chickpeas
- 2 tsp. canola oil
- 1 tsp. cumin
- 1 tsp. garam masala
- 1 tsp. cayenne
- s & p

the fun part:

* preheat the oven to 400 degrees.

#1.) drain and rinse chickpeas, transfer to bowl and add remaining ingredients. shake, shake, shake.  

#2.) spread seasoned 'peas evenly in a single layer on a baking sheet or pan. 

#3.) bake for 30 minutes.  remove from oven, give them another shake, and put them back in the oven at 375 degrees for another 5-15 minutes - until golden brown 


mexican fiesta: 
cumin, chipotle puree, dried oregano 

if you're a sweetie: 
cinnamon, nutmeg, sugar/sweetener 

lemon juice, dried oregano, fresh pepper 

asian persuasion: 
sambal olek, soy sauce, ginger 

the possibilities are endless - you be the judge, you know your taste buds better than I do!

what your body will like:

#1.) fiber: we've talked about it before, and I'm sure we’ll be talking about it again… but there's no way around it.  fiber is our friend.  so load up on this fiber-fuel and you’ll be: 
-feeling fuller longer – 1 white chocolate macademia nut cookie instead of 2
-lowering your cholesterol – fat attack. 
-staying regular – how lady like!

#2.) protein: pair these bad boys with your favorite whole grain and you’ve got yourself a complete protein.  remember our fun math equations? legume + grain = protein!

Friday, November 19, 2010

white chocolate macadamia nut.

I like my cookies like I like my people: nutty, but sweet.  

the goodies:

- 2 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. melted butter
- 1 c. brown sugar
- 1/2 c. white sugar
- 1 egg
- 1 egg yolk
- 1 tbsp. pure vanilla extract
- 1 1/2 c. macadamia nuts
- 1 1/2 c. white chocolate

the fun part:

* preheat the oven to 325 degrees.

#1.) in a medium size bowl, sift together your whites: flour, baking soda and salt. set aside.

#2.) with your electric mixer, cream together melted butter, and brown and white sugars.  one at a time add the egg, egg yolk and vanilla extract.

#3.) gradually add the flour mixture to your batter, one scoop at a time. make sure your mixer is on slow speed so that the flour stays in your cookies - not all over the kitchen. (fun baking tip: draping a dish towel over your mix master can make sure that the flour doesn't get all over you as well!)

#4.) once the batter is ready (and not overmixed), stir in the chopped macadamia nuts and white chocolate by hand.  

#5.) pick your brightest, shiniest baking tray*, grease, and evenly space out spoon size dollops of your dough.  bake in your preheated oven for 12-15 minutes.  take them out when you think they could stay in for a couple more minutes.. 'cause we all know slightly undercooked, chewy cookies are the best.  

* bright shiny trays cook more evenly than dark-colored trays.  this prevents your cookies from browning too quickly on the bottom.  (if you inherit all your mom's old baking supplies like I do, lining your trays with heavy-duty aluminum foil will do just fine!)

what your body will like:

#1.) every second of delicious-ness.  
#2.) the hugs you'll get when you give them out to your friends.

recipe adapted from: crepes of wrath