Showing posts with label quinoa. Show all posts
Showing posts with label quinoa. Show all posts

Wednesday, February 3, 2010

Zesty Spinach Soup

My sister turned me onto this cookbook. Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body! Heard of it?

Pretty incredible recipes. My sister has tried a whole bunch of them but me being the slacker that I am lately have only tried one. But it was good. Really, really good. To the point of being so good that when I told the girls that we were having it again for dinner tonight (slacker and eating up leftovers) they were pretty happy about it again!!! Perfect soup for the cold weather and totally healthy too…

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Of course I had to make some changes based on what I had available but I stayed true to the real recipe. It was fast and came together perfectly. I made it in the afternoon but left out the pasta and the spinach. When we got home later on I had the girls shower and get ready for bed while I finished it up. This was a perfect make ahead soup for me…I also figured out that it was 5 Weight Watcher points based on a 1 1/2 cup serving.

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Zesty Spinach Soup Tosca Reno's Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body!

Ingredients:

2 Tbsp best quality extra virgin olive oil
1 purple onion, peeled and coarsely chopped
1 thick carrot, peeled and coarsely chopped
1 cup chopped celery, including leaves
3 cloves garlic, passed through a garlic press
1 tsp sea salt
Pinch of fresh ground black pepper
6 cups of low sodium chicken or vegetable stock (I used 4 cups of stock and 2 cups of water)
2 vegetable or chicken vegetable bouillon cubes (I used 2 tsp of Better Than Bouillon Organic Chicken)
2 cups chopped tomatoes (I used one can of diced and drained some of the juice out, tomato hater in the family)
1/2 cup of well rinsed quinoa (I used 1 cup of uncooked orzo pasta because I couldn’t find quinoa!)
2 cups of white kidney beans, well rinsed and drained
1 tsp curry powder
pinch of ground nutmeg
3 cups of baby spinach leaves

Directions:

  • Heat oil over medium heat in a large soup pot or Dutch oven. Add onion and sauté over medium-low heat until translucent.
  • Add carrots, celery, garlic and salt. Sauté until vegetables are golden, about 5 minutes.
  • Add stock or water. Add bouillon cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, or until the quinoa is tender.
  • Add the spinach and cover. Cook briefly, just until leaves are wilted.
  • Season with salt and pepper and serve hot with crusty bread.

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Tuesday, June 30, 2009

Strawberry Quinoa with Basil Lime Syrup

flickr strawberry quinoa Strawberry Quinoa with Basil and Lime Syrup!

It has been a long, long time since I last participated in the Royal Foodie Joust which is held each month by my very dear friend Jenn, The Leftover Queen! Way too long!

The Royal Foodie Joust is a monthly challenge that is hosted by Jenn-The Left-over Queen. Every month the winner from the previous month is allowed to choose the 3 ingredients that must be used in the up coming challenge. She also gives out prizes for the best overall winner, best photograph, and the most unique interpretation of the ingredients! Sounds like fun huh? Click here to join in on the fun, you have until tomorrow at noon, plenty of time!!!

The ingredients this month were chosen by LK from Healthy Delicious and they were:

Strawberry
Whole Grains
Basil

I immediately knew what I was going to do but I needed to have all of the ingredients on hand and the time to do it. In other words that stars had to be perfectly aligned for me to pull this off!!! And the other day they were!!!

I have made the cereal part of this many times and usually top it with honey but the basil and lime syrup paired perfectly. Lori used the basil lime syrup with a fruit salad and that is exactly what I am doing with the extra syrup that I made. Check out her post here!

P1010641basil and lime infused simple syrup!

Strawberries Quinoa with Basil and Lime Syrup (Quinoa from Heidi of 101 Cookbooks and Basil and Lime Syrup from Lori of The Recipe Girl)

Strawberry Quinoa Cereal:

1 cup low fat milk
1 cup water
1 cup quinoa, rinsed
2 cups fresh strawberries, sliced
1/3 cup chopped pecans, toasted*
4 teaspoons Basil and Lime Syrup

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in strawberries, transfer to four bowls and top with pecans. Drizzle with 1 teaspoon Basil and Lime Syrup.

Basil and Lime Syrup:

½ cup granulated sugar
½ cup water
½ cup (packed) basil leaves
1 Tbs grated lime rind

Combine sugar and ½ cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar mixture through a fine sieve into a bowl; discard solids & keep syrup.

As Always…

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Tuesday, May 13, 2008

Quinoa and berry breakfast!

Healthy and delicious way to start another busy day!

I have recently fallen in love with quinoa. I have used it in soups, as a side dish and most recently like grits or oatmeal for breakfast. The great thing about quinoa is it huge nutrient boost. Its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.

With all of this in mind I have been using it when ever I can and the other day I happened upon Heidi's blog at 101 Cookbooks and saw this incredible breakfast recipe using quinoa as the base! My youngest daughter is a tough one to feed breakfast to so I am always looking for something new and healthy and my oldest daughter needs all of the energy foods she can get (with karate and figure skating she burns a lot!). I woke up a little earlier this morning and started cooking. This was a nice easy recipe and I knew how healthy it would be. The recipe easily feeds 4 so there was enough for all of us. Heidi's pictures are way better than mine so be sure to visit her blog to check out the pics!
Can you tell it was pretty early! This is the bright morning sun that shines right onto the pool.

Warm and Nutty Cinnamon Quinoa Recipe (Heidi Swanson - 101 Cookbooks)

Heidi used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Monday, March 10, 2008

It was Sunday Soup Day again!

Nice, fresh, earthy tasting soup using quinoa

So I guess you can tell that we had soup again. Trust me though not 2 pots of soup I ever make turn out the same. I use the soup to help clean out all the produce from last week and make room for the new stuff on Wednesday! This week I had no bones once again so I used some organic, free range chicken stock that I bought at Costco and added to it some onion tops that I had leftover and saved, a turnip, some carrots (yellow and orange), garlic and an inion. I put the soup on about 10 and then we headed out for the day. On our way home I thought we would stop at Ada's (like a Whole Foods) and pick up some chicken for the soup. So we bought some chicken and some other stuff but I was really excited because in the bulk room they had organic quinoa. I bought a couple of cups of it.

When we walked in the soup was smelling good. We decided not to use the chicken but to just add about 3/4 cup of quinoa to the soup. I also had some red chard and romanesco to get rid of so it all went in the pot to cook right down. T. had made some "Creamed Leeks with Smoked Gouda" (I will post this recipe tomorrow) yesterday that he wanted to eat with the soup and some bread we had bought. so we decided that that was enough.


This soup turned out really good. I had never had quinoa before but have heard so many excellent things about and now that I have tasted it I will try and use it more!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com