Warm and Nutty Quinoa

Warm and Nutty Cinnamon Quinoa Recipe

I 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.

www.101cookbooks.com

CLASSIC SPAGHETTI AND MEATBALLS

Serves 4 to 6.   Published January 1, 1998.  

This streamlined recipe can be on the table in under an hour.

INGREDIENTS

Meatballs
2	slices white sandwich bread (crusts discarded), torn into small cubes
1/2	cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4	pound ground beef chuck ( or 1 pound if omitting ground pork below)
1/4	pound ground pork (to be mixed with ground chuck)
1/4	cup grated Parmesan cheese
2	tablespoons minced fresh parsley leaves
1	large egg yolk
1	small clove garlic , minced (1 teaspoon)
3/4	teaspoon table salt
	Ground black pepper
	Vegetable oil for pan-frying (about 1 1/4 cups)
Simple Tomato Sauce
2	tablespoons extra-virgin olive oil
1	teaspoon minced garlic
1	(28-ounce) can crushed tomatoes
1	tablespoon minced fresh basil leaves
1	pound spaghetti
	Grated Parmesan cheese

INSTRUCTIONS

1. 1. For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
2. 2. Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)
3. 3. Bring 4 quarts of water to boil in large pot for cooking pasta.
4. 4. Meanwhile, heat 1/4 -inch vegetable oil over medium-high heat in 10- or 11-inch sauté pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.
5. 5. For the sauce, discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; sauté, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in basil; add salt and pepper to taste. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame.
6. 6. Meanwhile, add 1 tablespoon salt and pasta to boiling water. Cook until al dente, drain, and return to pot. Ladle several large spoonfuls of tomato sauce (without meatballs) over spaghetti and toss until noodles are well coated. Divide pasta among individual bowls and top each with a little more tomato sauce and 2 to 3 meatballs. Serve immediately with grated cheese passed separately.
   
   
   www.cooksillustrated.com
   
   

Brown Rice Yum

BROWN RICE WITH BLACK BEANS AND CILANTRO

Serves 4 to 6.   Published March 1, 2009.   From Cook's Illustrated.

INGREDIENTS

4	teaspoons olive oil
1	medium onion , chopped fine (about 1 cup)
1	green bell pepper , chopped fine
3	garlic cloves , minced
1	cup low-sodium chicken broth
2 1/4	cups water
1 1/2	cups brown rice , long-grain
1	teaspoon salt
1	(15.5-ounce) can black beans , drained and rinsed
1/4	cup chopped fresh cilantro leaves
1/4	teaspoon ground black pepper
1	lime , cut into wedges

INSTRUCTIONS

1. 
   
   
   1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and pepper and cook, stirring occasionally, until well browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, 30 seconds.
2. 
   
   
   2. Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
3. 
   
   
   3. Remove pot from oven, uncover, fluff rice with fork, stir in beans, and replace lid; let stand 5 minutes. Stir in cilantro and black pepper. Serve, passing lime wedges separately.

Pear Butter

Prep Time:  1 hour

Cook Time:  12 hours

Ingredients:  

Pears (40 medium or 50 small)

1 1/2 cups sugar

2 tsp cinnamon

1/4 tsp ground cloves

Preparation:

1.  Peel, core, and chop pears.  Then puree in a blender.

2.  Put pear puree, sugar, and spices into a crockpot, and set on high.

3.  Cook, uncovered, stirring occasionally, until reduced by half.

To Can:

Leave 1/2 inch head space.

Remove air bubbles.

Process 20 minutes for pints, 25 minutes for quarts.

To Freeze:

Leave 1/2 inch head space in pint jars, 1 inch in quart jars.

Seal and allow to cool completely before freezing.

Yield:

4 pints or 2 quarts

About.com

Pesto

Pesto is a very forgiving recipe; measurements given below need not be followed exactly.  Pesto is wonderful in soups and also can be used to flavor sandwiches (try mixing with a spoonful of mayonnaise), deviled eggs, and salads.  Or brush on meat or fish before grilling or baking.

Yields about 1 cup

1 cup packed fresh basil leaves and tender stems (may use part fresh spinach)

1-3 cloves garlic

1/3 cup pine nuts, walnuts, or hazelnuts (toasted)

3-6 T Parmesan cheese (grated)

2 sprigs flat parsley (optional)

Finely chop together in food processor.

1/3-1/2 cup olive oil (for a lower fat version, use broth for part of the oil)

Add gradually while food processor runs to make a thick paste.  Serve at room temperature with any kind of hot pasta.  The flavor is intense; a little goes a long way.

To freeze:  Freeze in ice cube trays.  When frozen, remove cubes and place in a resealable plastic bag, removing from the freezer  as needed.  When making pesto to freeze, omit the garlic and cheese if desired.  When using the pesto, stir in freshly grated Parmesan and minced garlic.

Cilantro version:  Grind in food processor 1/2 cup sesame seeds (optional).  Add and process together 4 cups fresh cilantro, 4 cloves garlic, 1 tsp ground cumin (optional), 1/4 cup fresh lime juice or red wine vinegar, 5-6 T olive oil, and salt & pepper to taste.

Simply in Season

Pizza Crust

1 heaping T active dry yeast
1 1/4 cups warm water
Stir together in a large bowl until yeast is dissolved.

2 cups flour
1 cup whole wheat flour
1 tsp salt
Add enough flour to make a soft dough.  Knead 8-10 minutes until smooth and elastic.  Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk, about 45-55 minutes.  Generously grease pizza stone or baking sheet with olive oil.  Roll or press dough onto pan.  Bake in preheated oven at 450* for 5-8 minutes.

Simply in Season

Strawberry Bread

1 cup flour
1/2 cup whole wheat flour
1 1/4 cups strawberries (mashed)
3/4 cup sugar
2/3 cup oil
2 eggs
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp baking soda
Mix together in a large bowl, stirring until just combined.  Pour into greased 8-inch loaf pan and bake in preheated oven at 350* until toothpick inserted in center comes our clean, 1 hour.

Summer variation:  Replace strawberries with peeled, finely chopped peaches, blueberries, or a combination.

Simply in Season