Halved acorn squash make perfect single-serving bowls. These make a great vegetarian main course for any day, but they're also a festive accompaniment to turkey, chicken or roast duck.
(This post has many beautiful photographs - enjoy them!!!)
Showing posts with label Quinoa. Show all posts
Showing posts with label Quinoa. Show all posts
Baked Acorn Squash with Chestnuts, Mushrooms & Quinoa, also a Story about Horse-Chestnuts!
Rye Bread with Flax, Amaranth, Quinoa & Sesame Seeds
Home-baked bread speaks to us of the warmth of the hearth and home. It conjures up bustling kitchens, flour-dusted work counters, large bowls covered with dishtowels, ovens yearning for bread pans filled with plum, yielding dough. The baked bread, which permeates the house with its indescribable aroma, is beautifully browned, its crust crisp or softly elastic. There it sits, cooling on a wire rack, waiting for the time to be right to slice it and spread it with pale creamery butter and maybe a spoonful of the apple butter.
Russian Monday: Vegetarian Stuffed Cabbage Rolls with Quinoa, Onions & Carrots (gluten & dairy free)
My recipe of Stuffed Cabbage Rolls became very popular, and now I would like to present you a liter version of the same. It is vegetarian, gluten free and, if you omit sour cream, it would be dairy free also. New Year always starts with new resolutions and eating healthy is often one of them. So why not to make healthy food to taste great as well? Stuffed cabbage rolls can be your main dish or side to roasted chicken or beef. Also this time I have used a different type of cabbage with softer texture and sweeter taste. All around, it is simple dish with many beautiful flavors.
Food Blogger Brunch at Whole Foods, Orlando (FL) & Quinoa Breakfast Salad Recipe
I would like to specially thank Whole Foods of Orlando (FL) for organizing an awesome brunch for Food Forum conference participants. It was a great chance to meet families of all bloggers and get to know each other better. The food was amazing - healthy and at the same time sophisticated.
Thank you again!
Shiitake Mushroom Quiche with Gluten-Free Crust
Shiitake Mushroom Quiche with Herbed Gluten-Free Crust recipe is ideal for brunches, lunches, light afternoon meals or picnics. Shiitake mushrooms give a special and wonderful flavor. The wine and sage are counterpointed by the earthy mushrooms in this preparation. This quiche is adequate for six people as a starter or for four as a luncheon main course. Best served with a salads like tomato, cucumber and radishes or steamed fresh asparagus.
Gluten-Free Seeded Honey Bread
This gluten-free bread is full of earthy flours and healthy seeds. Hearty yet surprisingly light, it make delicious toast for breakfast or croutons for soups and salads.
Red Beet Pancakes with Sweet Grape Sauce
My family loves beets and I cook them quite often. In my recipe box I got "Roasted beets", "Whole Wheat Linguine with Roasted Beet Puree", "Pickled beets" and variety of soups with beets. When I got up today, I was completely out of ideas of what to cook. After doing some inventory of my fridge I found 3 pretty good looking beets and put them immediately into the oven to roast. While they were roasting, I have checked my email, read some news and decided to prepare healthy lunch with a twist :) What can I say...? It came out delicious! Rustic and earthy pancakes with light and sweet grape wine sauce. My husband had three of these beauties, and they are not little pancakes :) Don't believe me? Try it! You will thank me later. Have a beautiful Friday and an amazing weekend, my dear readers!
Simple Soup with Turkey Meatballs and Quinoa
Recently I have come across works of fantastic illustrator Norman Rockwell who is very talented artist from New York. I could not help to buy some of his prints. I love book illustrations and have tons of vintage cookbooks with amazing pictures. They have so many details and flavors - I can peer at them for hours, there is something so homey in them... And often I just get an urge to go and cook something, even something very simple, but just to make everyone around happy. This is the story behind this post and the Turkey Meatballs Soup with Quinoa recipe. During long cold winter evenings a bowl of this soup can not only warm up your body, but make your heart melt.
Braised Lamb Shanks with Quinoa
Ingredients for Braised Lamb:
- 2 pounds lamb shanks
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 large shallots, finely chopped
- 3 garlic cloves, minced
- 1 Tbs. minced fresh rosemary
- 1/3 cup dry red wine
- 1 1/2 cups chicken or beef broth
- 1 1/2 Tbs. fresh cilantro leaves
Ingredients for Quinoa:
- 1/4 cup coarsely chopped carrots
- 1 Tbs. extra-virgin olive oil
- 1 cup quinoa, rinsed thoroughly in a sieve and drained well
- 1 garlic clove, minced
- 2 cups water
- 1/2 tsp. kosher salt
Directions for Braised Lamb:
In a deep, heavy stock pot over medium heat, warm the olive oil. Add the lamb shanks and brown on all sides, 10 to 12 minutes.
Transfer the shanks to a plate. Add the onion to the pan and sauté over medium heat, stirring occasionally, until the onion is soft, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine,broth, rosemary and lamb shanks.
Bring to a boil over high heat.
Reduce the heat to low, cover and simmer until the shanks can be easily pierced with a skewer, 1 1/2 to 2 hours.
Directions for Quinoa:In a large, deep fry pan over medium-high heat, warm the olive oil until a quinoa seed dropped into it sizzles upon contact.
Add the quinoa and cook, stirring, until the seeds are separate and golden, about 5 minutes. Add the garlic and carrots cook for 3 minutes until fragrant. Add the water and salt.
Bring to a boil, reduce the heat to medium, cover and cook until the liquid is absorbed, 15 to 18 minutes.
Uncover and continue to cook until any excess moisture is cooked off, about 1 minute.
Transfer the lamb shanks and the quinoa to individual plates and garnish with the celantro. Serve immediately.
