Category Archives: recipes

keen-wah sah-lid.

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Tomorrow, after church we are having a pot-luck lunch, so I thought I’d try out a new recipe.  

This one is a great quinoa and bean salad.  It’s light and it’s beany (mmmm! i love beans) and oh-so-proteinous (that’s my own word meaning “full of protein”).

Although quinoa (pronounced ‘keen-wah’) is still relatively unheard of (in these parts at least….), it’s great to use in place of rice or other grains.  A part of the same family as spinach and beets, it is a complete protein (due to the presence of all 9 essential amino acids), so it is an excellent choice for the vegetarians and the vegans among us (like my friend Nate over at Vegan Dad).   And, the texture is unique (it gives a wee little crunch when bitten).  So it’s fun.

Anyway… I took this recipe out of Weekend Cooking by Ricardo.  A great cookbook that my honey Jeremy bought me for Christmas. 

Here it is: 

Quinoa Salad with Beans

1 cup (250 mL) quinoa
7 oz (200 g) thin green beans, trimmed
1 can (19 oz/540 mL) kidney beans, rinsed and drained
2 green onions, finely chopped
1/2 English cucumber, peeled and diced
1/4 cup (50 mL) olive oil
3 Tbsp (40 mL) white wine vinegar
1 Tbsp (15 mL) fresh tarragon, minced
a few drops of Tabasco sauce
salt and pepper

In a saucepan, cook quinoa in a large quantity of boiling salted water for about 15 minutes, or until the grains are tender but still crunchy.  Rinse in cold water, drain and set aside. 

Cook green beans in boiling salted water.  Rinse in very cold water, drain and set aside. 

Mix all ingredients in a salad bowl.  Season with salt and pepper. 

For best results, refrigerate salad for 1 hour. 

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title-less wednesday

the sun is shining today, and i’m off to my friend julie’s for a play-date!

my baby’s gonna be 3 next week!  i can’t believe it. 

i guess i’m gonna plan a good ol’ lightning mcqueen birthday party!  whoot!

well, happy wednesday to you all….

coming up soooooooon:   100 things about me.   (i bet you can’t wait!)

oh, and here’s what i’ve been feeding my husband every morning for breakfast for the past 2 weeks…. he actually likes it….and feels better when he drinks it!

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ingredients:    organic bananas (frozen)  1 or 2
                         organic apples  1 or 2
                         raw spinach   (handful)
                         raw baby field greens–mesclun mix  (handful)
                         dollop of honey 
                         teaspoon of ground flax seed
                         water (to engage the blender blades)

blend, blend, drink and enjoy!   the kids love these “superman smoothies” as well. 
 

          

good-for-you treat!

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today i made this fun little healthy treat for the kids.  it’s basically just a made-up recipe, and i don’t typically measure when i’m cooking.  (not that i’m against measuring, just not how i roll, usually…)  anyways.  my kids LOVE bananas sometimes, and other times their interest begins to wane.  lately they have been more disinterested, but this?  this they loved. 


BANANA AVOCADO SMOOTHIE
:

1 banana
1/2 an avocado
freshly squeezed lemon juice.  (give 1/2 a lemon a good squeeze)
a splash of apple juice
a mitt-full of ground flax seed
honey to sweeten

stick it all in the blender. blend until smooth.

the kids liked this both in a cup with straws, OR in a little bowl with spoons.  it has the consistency of yogourt. 

you could add milk, soymilk, almond milk (which is my new fave after reading that soy milk is not as great as once was believed.  anyone else hear this???  is it true?) 
anyways, i just wanted to share a very yummy and healthy treat that the kids love.  they just finished a whole blender-full and asked me for more.   sure, why not?

cheers! 

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🙂

banana pancakes.

The night before last, I made banana pancakes for dinner….and can I just say…. mmmmm…LOVELY.

I got the recipe out of Mark Bittman’s How to Cook Everything.  Basically you make the pancakes, and then slice banana on top after they are in the pan, but before they have cooked.   Oh.So.Good!!

The bananas I used were very ripe and on their way to the freezer, which of course meant they had a strong flavour, which I typically don’t like when eating a banana alone, but in this case, the strong flavour permeated the whole pancake, making it taste heavenly.

Oh, and today I popped a couple of the leftovers into the toaster oven to warm them up (we don’t have a microwave)…and they are even better today than yesterday.

Perfect for weather such as we are having.  We have SO much snow, more than I’ve seen in YEARS!!!   (see pics below)

Here’s the recipe, in case ya’ll wanna give it a whirl.  🙂

Basic Pancakes:
How to Cook Everything
Mark Bittman

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 or 2 eggs (i doubled the recipe, so i used 3.)
1 1/2 to 2 cups milk (i used soy milk….tasted fine)
2 tablespoons melted and cooled butter (optional),
plus unmelted butter for cooking, or use oil.

**Preheat the griddle or a large skillet over medium-low heat while you make the batter. (I made mine an hour in advance and kept refrigerated).

**Mix together the dry ingredients.  Beat the egg(s) into 1 1/2 cups of the milk, then stir in the 2 tablespoons melted butter (if using).  Gently stir this into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps.  If the batter seems thick, add a little more milk. 

**If your skillet or griddle is non-stick, you can cook the pancakes without any butter.  Otherwise, use a teaspoon or two of butter or oil each time you add batter.  When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like.  (at this point, add slices banana rounds….press them lightly into the batter.  turn more carefully than you would a regular pancake.)  Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches.  The idea is to brown the bottom in 2-4 minutes, without burning it.  Flip when pancakes are cooked on the bottom;  They won’t hold together well until they’re ready.  

**Cook until the second side is lightly browned and serve, or hold on an ovenproof plate in a 200 degree F oven for up to 15 minutes. 

oh yum!

perfect for days like this:

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our poor little birdhouse is so heavy-laden…

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hard to believe we were sitting out here grilling just a few months ago!

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the barbeque is under there somewhere…..

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big, fun, fluffy snow.  I almost lost him in it!
 
 

try it! you’ll love it!

so i’ve recently become enamoured with smitten kitchen.  a food blog that will make your mouth water.  so many great pictures, recipes and commentary that’s equally as engaging.  its just an inspirational blog.   so many great food ideas,  documented so interestingly and well.   
the other day i made some pumpkin butter, a recipe i pulled off of smitten kitchen.  and oh.my.yum.yes.  delight.

spread a bit of that on fresh baked croissants.  yum!  morning is bright.
(oh, and it’s SO easy to make….and you can refrigerate it for quite a while….)

here’s the recipe:

Pumpkin Butter
Adapted from AllRecipes

1 (29 ounce) can pumpkin puree, approx. 3½ cups
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg

Juice of half a lemon

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.

ok! go make! enjoy!!!

let me know!