Lamb Cubes with Dill à la Finland

This is very popular, not just in Finland but in the other Norden cuisines, which might be a little different in each country.

Lampaan kuutiot tillillä (Finnish)

Lammeterninger med dill (Norwegian)

Lammtärningar med dill (Swedish)

Laksetern med dild (Danish)

Lax með dilli (Icelandic)

Serves 4-6

2 pounds (910 g) grass freed lamb, cut into bite size cubes

3 Tbs. (45 g) (dairy-free) organic butter

4 cups (960 ml) water

chopped or dried dill

2 Tbs. (30 g) (gluten-free) flour

1 Tbs. (15 g) organic sugar

1 Tbs. (15 ml) vinegar

baked organic baby potatoes

~Finnish~

yksi 1. Brown the meat in 2 Tbs. (30 g) butter.

kaksi 2. Add the water and dill.

kolme 3. Simmer for 45-60 minutes (meat temperature 170F/77C).

neljä 4. Remove the meat and keep hot. Save the liquid.

viisi 5. In another pan, melt the rest of the butter and stir in the flour, sugar, and vinegar. Stir so there are no lumps.

kuusi 6. Add the cooked liquid from the meat to the gravy.

seitsemän 7. Place the cubed meat on a platter, surrounded with the potatoes and sprinkled with the dill.

kahdeksan 8. Either pour the gravy over the meat or on the side.

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Tex-Mex Ground Turkey with Black Beans

Tex-Mex is a regional American cuisine from southern Texas, a blend of Mexican flavors and of course Mexican ingredients.  

The name originated from the Tejano people, descendants of mostly Native Americans, Texas Creoles, and Mestizo who settled Texas when it was part of the New Spain  (1521-1821) and later Mexico (1821-36). 

Severs 4

~organic as much as possible~

1 pound (455 g) ground turkey 
1 can (15 oz) (4300 g) black beans, drained and rinsed 
1 cup corn ( 130g) 
1 onion, chopped 
2 cloves garlic, minced 
1 red bell pepper, chopped 
1 Tbs. (15 ml)  olive oil 
1 Tbs. (6 g) or less chili powder 
1 tsp. (2g) each: cumin, oregano, and paprika 

(dairy-free) grated cheese
cilantro or parsley, chopped (for garnish) 
lime wedges 

optional:

• (dairy-free) sour cream or yogurt
• salsa
• avocado
• guacamole
• jalapeños
• diced (fire-roasted) tomatoes
• hot sauce 

~Texan English~
/wun/ 1. In a large skillet, heat olive oil over medium heat. 

/ti/ 2. Sauté the onion and bell peppers, about 3-4 minutes.
/thriy/ 3. Add the minced garlic or an additional minute.
/fo/ 4. Increase the heat to medium-high and add the ground turkey, cook about 5-7 minutes. 

/fayf/ 5. Stir in the spices.
/ses/ 6. Stir in the beans and corn, cook about  5 minutes.
/safin/ 7. Remove and garnish with cilantro/parsley or fill 2 little blows on side.

/ey/ 8. Serve with lime wedges and any other optional ingredients

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Lebanese Lamb with Green Beans in Tomato Sauce

Green beans contain Vitamin B6, which can treat more than 100 health conditions. Organic lamb is an excellent source of high quality protein and iron. The unsaturated fat is common in the healthy "Mediterranean-type diet".

Serves 4

It can be prepared up to 3 days 

in advance.

"Lebanese Tomatoes and Green Beans": http://veggiefernandezs.blogspot.com/2017/09/lebanese-tomatoes-and-green-beans.html

2 Tbs. (30 ml) olive oil
1 pound (455 g) organic lamb cut into cubes
1 Tbs. (15 ml) organic lemon juice
1 cup (200 g) diced organic onion
1/2 tsp. (100 g) each: black pepper and allspice*
1/4 tsp. (50 g) cinnamon
4 1/2 cups (960 ml) boiling water
1/2 cup (60 ml) organic tomato paste
cooked rice

1. Preheat pot of olive over medium-high heated.
2. Add the lamb cubes and fry until the moisture has evaporated and the meat is browned on all sides.
3. Stir in the lemon juice, onion and spices.
4. Add the boiling water and tomato paste, stir to dissolve the tomato paste.
5. Increased the heat to high. Once it boils, reduce to medium and simmer covered for about 75 minutes.
 (a) If the mixture begins to stick, reduce the heat slightly.
6. Test the meat with a fork.
 (a) If it breaks apart easily, then it is done.
 (b) If it does not break apart, cook until tender.
7. Transfer the meat to the cooked green beans. Stir to combine.
8. Use the left over sauce from the meat to serve on the table.
9. Serve with the rice and (gluten-free) pita bead.

* If you not have allspice, use:
for 1 tsp. (5 g)
1/2 tsp. (2,25 g) each ground: cinnamon and cloves + pinch of ground nutmeg

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Creamy Mushroom Pasta

Mushrooms contain vitamin D, which helps increase intestinal absorption of calcium, magnesium, and phosphate. Raw mushrooms provide 22 calories and are a rich source of other vitamins and minerals. Try a variety of mushrooms, each with their unique taste and beneficial properties.

Click the top heading "Nutritional Information" and scroll down to "mushrooms" for more information. 

Pasta cremosa ai funghi (Italian) 

Serves 8

2 Tbs (30 ml) olive oil

1 organic diced onion

sliced organic mushrooms

1 tsp. (2 g) black pepper

1/2 cup (120 ml) white wine

2 Tbs. (30 ml) Worcestershire sauce

4 cups (960 ml) water

1 cup (240 ml) (dairy-free) sour cream or yogurt

1 Tbs. (15 g) organic tomato paste

pappardelle or other type of (gluten-free) paste

organic frozen peas

(dairy-free) variety of graded cheeses

parsley 

uno 1. Sauté in a large pan: oil, onions, mushrooms, and pepper about 10 minutes.

due 2. Add the white wine, Worcestershire, water, sour cream/yogurt, and tomato paste. Bring to a simmer.

tre 3. Add the pasta. Cook 7 minutes, uncovered, stir.

quattro 4. Add the peas and cook 3 more minutes. 

cinque 5. Test the pasta if it is al dente.

sei 6. Remove and have bowls of cheese for individual taste and needs.

sette 7. Top with some parsley.

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Pan Fried Eggs à la Mexican

 It is like Middle Eastern "shakshuka" breakfast but with a Latin flavors. 

Huevos fritos a la mexicana (Spanish)

Serves 4-6

Preheat the oven to 350F (175C)

olive oil

Mexican chorizo, crumbled

organic sweet potatoes, peeled and cut into 1/2-inch (12 mm) cubes

ground cumin, cayenne, and black pepper

diced organic onion

1/4 cup (180 ml) water

sliced organic bell pepper

5-6 organic eggs

plus:

• red pepper flakes
• sliced jalapeño
• queso fresco or other type of cheese or a dairy-free cheese
• salsa

optional: 

• diced organic tomatoes with juice
• diced green chiles

organic (gluten-free) tortillas of your choice

organic black beens, rinsed and drained as side dish

garnish: cilantro or parsley

uno 1. Heat the oil in a skillet over medium heat.

dos 2. Stir in the chorizo and cook 5-7 minutes.

tres 3. Push the chorizo to the side of the skillet and add the sweat potatoes and any spices to taste.

cuatro 4. Cook another 5-7 minutes while mixing with the chorizo.

cinco 5. Stir in the chopped onions, bell pepper, optional ingredients, and water. Cook about 5 minutes.

seis 6. Remove from the heat.

siete 7. Make 5-6 wells in the mixture with back of a spoon.

ocho 8. Crack an egg into each well.

nueve 9. Bake until the eggs are cooked as you like them, 13-15 minutes.

diez 10. Let cool for a few minutes.

once 11. Sprinkle with the cilantro/parsley, red pepper flakes.

doce 12. Serve in the skillet on the table with side blows of: jalapeños, black peans, cheese, salsa, and plate of tortillas.

 

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Baked Vegetable Pasta

 Pasta is pasta. Baked pasta is something different for tonight.

Pasta Di Verdure Al Forno (Italain)

Severs 6

Preheat the oven to 400F (200C)

3 cups (390 g) (gluten-free) uncooked ziti, rigatoni, or penne pasta

1 Tbs. (15 ml) olive oil

1 chopped organic onion

sliced organic mushrooms

slices organic: carrots, bell pepper, zucchini

minced organic garlic

2 cans (14.5 ounces each) (total 820 g) organic minced tomatoes

1 can (15 ounce) (430 ml) organic tomato sauce

(dairy-free) shredded cheese

garnish fresh basil

optional: other vegetables of choice

uno 1. Cook the pasta, about 2 minutes less than directed on the package, drain and set aside.

due 2. Heat the oil in a Dutch oven over medium-high heat.

tre 3. Sauté the vegetables for about 8 minutes.

quattro 4. Add the garlic and paprika, cook another minute.

cinque 5. Stir in the tomato sauce and bring to a boil over high heat.

sei 6. Reduce to medium-high and cook about 10 minutes more.

sette 7. Stir in the cooked pasta and basil. 

otto 8. Spoon half of the pasta mixture over the bottom of a baking dish.

nove 9. Sprinkle with the cheese.

dieci 10. Add the rest of the pasta and sprinkle more cheese over the top.

undici 11. Bake for 25-30 minutes.

dodici 12. Let it stand for 5 minutes.

tredici 13. Add more basil before serving.

quattordici 14. Refrigerate any leftovers.

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Green Mole

Many people think of only red (mole rojo) or black mole (mole negro) or a dozen more types of mole. There are moles (Nahuatl: mōlli "sauce") from all corners of Mexico with many different ingredients. Oaxaca is known for its chocolate and of course, its mole. Try this sauce with pork, chicken, or beef.

📌Note:"mole sauce" means sauce sauce.

Mole verde (Spanish)

Makes over 9 cups (+1260 ml)

Calculate the amount of ingredients for less quality.

 

2 cups (280 g) organic raw pumpkin seed or green pepits
1/4 cup + 1 Tbs. (75 ml) olive oil
1 small organic romaine lettuce, cut into crosswise slices
1 1/2 cups (30 g) parsley, leaves and tender stems OR 1/8 cup (15 g) dried parsley
1 cup (20 g) organic radish tops, loosely packed
1/4 cup (3 g) epazote or coriander leaves
1 cup (20 g) cilantro leaves and stems
1 pound (455 g) organic tomatillos, peeled and quartered
1/2 medium organic onion
4 organic garlic cloves, peeled
2-4 serrano chiles, stemmed
2-2 1/2 cups (480-600 ml) organic chicken stock

uno 1. In a large dry skillet, toast the pumpkin seeds over medium hight unit they begin to get golden and fragrant, about 12 minutes.

dos 2. Stir frequently and be careful not to burn them.

tres 3. Transfer to a blender.

cuatro 4. Add 1/4 cup (60 ml) oil and purée into a paste.

cinco 5. Add all the vegetables, herbs, tomatillos, one of the onion halves, 2 of the garlic cloves, the serrano chiles, and 1 cup (240 ml) of the chicken stock. 

seis 6. Continue blending until the sauce is very smooth.
 (a) Add more chicken sock if necessary.

siete 7. Cook the mole over low heat, stirring until it just begins to simmer, about 6 minutes.

ocho 8. Serve over you dish.

Try mole vera over chicken with sunflower seeds.

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Onion Grilled Cheese Sandwich Bar

 Turn on the grill and get ready for great sandwiches for friends or family.

Makes 4

1 Tbs. (15 ml) (dairy-free) butter

1 Tbs. (15 ml) each dry sherry and olive oil

2 organic onions, sliced 

black pepper to taste

1 tsp. (2 g) chopped thyme

slices of (dairy-free) each: white cheese and yellow cheese

slices of (gluten-free) organic bread

optionals "fillers": (not all are dairy-free, use organic if possible)

• tomato, basil, mozzarella
• goat cheese, fig, and arugula
• olive tapenade and gruyère
• turkey
• grilled vegetables
• sliced apple and ham
• sautéed mushrooms, spinach, and gruyère
• turkey, pesto, provolone
• Pepper Jack and pickled jalapeños
• sliced pear and brie
• slices of avocado or guacamole

1. Melt the butter and oil in a pot over medium-high heat.

2. Add the onions and black pepper.

3. Cover and turn down to medium low. Steam for 25-30 minutes.

4. Add the sherry and thyme.

5. Preheat the grill to medium-low heat.

6. Put the cheeses, onions, and any optional ingredients on one slice of bead.

7. Cover with another slice of bread.

8. Butter both sides.

9. Place on the gill and cover with a heavy object for 2-3 minutes.

10. Flip over, cover, and cook another 2-3 minutes.

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Banana Pancakes with the Peels!

Eat banana peels?!? Sure, they are packed with antioxidants that fight cancer-causing free radicals in your body. The green and unripe peels are the "healthiest". MAKE sure their are organic and washed beforehand. 

Serves 2 

(well, not this many)

1 organic banana and peels

1 cup (240 ml) or more (dairy-free) organic milk

little over a cup (140 g) (gluten-free) flour

2 tsp. (10 g) baking powder

pinch of cinnamon

optional: 1 tsp. (4 g) organic brown sugar

organic toppings:

• (dairy-free) yogurt
• sliced bananas, strawberries, and/or berries
• sliced walnuts or pecans
• maple syrup
• jam(s)
• etc

1. In a food processor or blend, add the banana, chopped peels, and milk.

2. Mix the dry ingredients in a bowl.

3. Add the banana mixture and whisk.

4. Cook spoonful of batter per pancake for about 1-2 minutes.

5. Serve with any toppings you like.

P.S. If you do not want to eat the peels, chop and add to the vegetable garden or in a hole before planting roses.

Try "Banana-Berry Pancakes"

https://veggiefernandezs.blogspot.com/2021/12/banana-berry-pancakes.html

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Chicken Soup with Kañiwa, Spinach, and Egg

Many of the ingredients are found in the kitchen, so it makes a fast and easy soup and very nutritious*.  

Stracciatella (Italian)  

("little shreds or rags",

 because of the look of the soup)
Serves 3

2 cups (475 ml) organic chicken broth

1 cup (240 ml) shredded organic spinach leaves

1 orangic egg white

1 Tbs. (15 ml) Parmesan cheese or dairy-free cheese

1 Tbs. (15 ml) organic cornstarch* mixed with 1/4 cup (60 ml) of cold water

pinch or two of black pepper

dash of nutmeg

3/4 cup (180 ml) Basic Boiled Kañiwa*, room temperature OR substitute with (gluten-free) red quinoa. 

3 Tbs. (45 ml) minced parsley or 3 tsp. (15 ml) dried parsley

*A. 1 1/2 cups (360 ml) Basic Boiled Kañiwa (Save the rest to use in another dish.)

 to make:

1/2 cup (120 ml) kañiwa

1 1/2 cups (360 ml) water

1. Place the kañiwa in fine mesh sieve and rinse well.

2. Put the grain and water in a saucepan, stir, and bring to a boil over medium heat.

3. Reduce to low, cover, and cook, stirring a few times, for about 20 minutes or until the liquid is absorbed.

4. Remove from the heat, cover the pan with paper towel, and put on a lid.

5. Fluff, cool, and store in small covered container or zip-top bag. 

6. Refrigerator for up to 3 days or 1-2 months in the freezer.

B. Soup:

1. Bring chicken broth to a boil over medium heat.

2. Add spinach and cook over low heat for 3 minutes.

3. In a small bowl, beat the egg white with the cheese, cornstarch, black pepper, and nutmeg.

4. Pour into the broth and stirring with folk to separate the egg into strands.

5. To serve, put 1/4 cup (60 ml) Basic Boiled Kañiwa in a soup bowl and add a third of the soup.

6. Garnish with parsley and added cheese.

*Kañiwa is gluten-free with amino acids, protein, fiber, and antioxidant; rich in calcium, potassium, and iron.

*cornstarch: corn starch, cornflour, maize starch, maize

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Tuna Noodle Casserole with Spinach and Mushrooms

A side-dish of green beans goes well this casserole.

Serves 8

Preheat the oven to 375F (190C)

6 ounces (175 g) (gluten-free) dry egg noodles (= 4 1/2 or 2050 g) 

3 Tbs. (45 g)  (dairy-free) organic butter

2 Tbs. (30 ml) olive oil

1 cup (130 g) organic chopped onions

1/2 cup (65 g)  chopped organic celery

10 ounces (285 g) organic sliced mushrooms

3 Tbs. (45 ml) dry sherry

2 tsp. (10 ml) soy sauce or gluten-free liquid aminos

ground black pepper and celery seed to taste 

1/2 cup (65 g) (gluten-free) flour

2 cups (480 ml) organic chicken broth

1 cup (140 ml) (dairy-free) milk

2 tsp. (10 g) Dijon mustard

2 5-ounce cans (=285 g) organic chunk tuna in olive oil, drained and flaked

10 cups (1300 g) organic spinach or 4 cups (520 g) frozen chopped (thawed)

1 cup (130 g) coarse fresh (gluten-free) breadcrumbs

3/4 cup (95 g) (dairy-free) hard cheese

basil leaves

optional: 

• organic frozen green peas
• organic lemon zest
• harissa sauce

1. Coat a pan with cooking olive oil spray.

2. Bring a large pot water to boil with a little salt.

3. Cook the noodles according to package instructions. Drain and set aside. Dry the pot.

4. Heat the butter an a Tbs. (15 ml) oil in the pot over medium heat until the butter melted.

5. Add onions and celery; cook, stirring occasionally, until solve, about 5 minutes.

6. Add the mushrooms, stir a few times, until the liquid evaporates, 3-5 minutes.

7. Stir in the sherry, soy sauce/liquid anions, celery seed, and pepper. Cook until most of the liquid has evaporated, 2-4 minutes.

8 Sprinkle flour over the vegetables, stir and cook for 30 minutes.

9. Increase the heat to high, add 1/2 cup (120 ml) broth, stir until starts to boil.

10. Add the rest of the broth, milk, (lemon zest), and mustard.

11. Bring to a boil, stir often, until the sauce thickens, about 2 minutes.

12. Add the tuna, spinach, (peas) and the noodles. Cook gently, stir often, until heated about 3 minutes.

13. Transfer to the prepared baking dish.

14. Combine the breadcrumbs and cheese in a small bowl.

15. Stir in 1 Tbs. (15 ml) oil and sprinkle over the casserole.

16. Bake until the sauce is bubbling and the topping is golden brown, 20-15 minutes.

17. Top with basil leaves.

18. Optional harissa on the side. 

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Sausage and Lentil Stew

Add a few of this and a few of that, cook 30 minutes, and dinner is ready!

1 organic onion
cooked turkey bacon
organic carrots
3 organic potatoes
3/4 cup (95 g) organic lentils
4 cups (960 ml) organic chicken broth
1 tsp. (5 g) organic sugar
3 tsp. (15 ml) white vinegar
1/4 tsp. (7 g) each: cumin and black pepper
1 organic sausage of your choice

1. Slice the onion, carrots, potatoes, and sausage. Place in a saucepan.
2. Add the rest of the ingredients.
3. Cook on medium-high for 30 minutes. 

Voilà, 

le dîner est prêt!

 dinner is ready!

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Calabaza Squash with Orange Juice

Winter is a good time to try different root vegetables and nearly 30 different species of squash. Calabaza (a.k.a. West Indian pumpkin) grows in the West Indies, tropical America, and Africa. This is drizzled with mojo sauce (blend of sour orange juice and herbs). 
Then, too, any time of the year is great time to serve this dish.

Calabza con Mojo (Spanish)

Serve 2-3

2 calabazas, seeded and cutting wedges

6 cloves of garlic

1 tsp. (5 ml) sea salt

pinch of black pepper

1/4 cup (60 ml) each organic: lime juice and orange juice

2 Tbs. (30 ml) chopped oregano leaves or 2 tsp. (10 ml) dry oregano

1 onion, sliced into rounds

½ cup (120 ml) olive oil

A. Calabaza:

1.Place the calabaza face-down in a pan with some water
2. Steam about 20 minutes.

3. Transfer to the a large serving dish.

B. Mojo:

1. Mash the garlic, salt, and black pepper into a paste.

2. Whisk in lime, orange juice, and oregano.

C. Onions:

1. Place the onions in a deep skillet with a tight lid.

2. Pour the mojo over and toss.

3. Heat the olive oil in a small pan, bring to a simmer over medium heat.

4. Carefully, pour the oil over the onions. Cover and steam 3-5 minutes.

D. Serve:

Pour the mojo and onions over the calabaza and serve immediately.

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Artichoke and Cannellini Bean Dip

Cannellini beans are large white beans with a firm texture and skin with a nutty flavor, popular in our favorite part of Italy, Tuscany!

Makes 2 cups (480 ml)

1 can of 15 ounce (420 g) organic cannellini beans*, drained and rinsed

 (if using dry beans, boil at least 1o minutes, soak overnight, boil again 10 minutes, reduce heat and simmer 1-2 hours)

1 can of 14 ounce (390 g) artichoke hearts, drained and rinsed

1-2 chopped clove of garlic

2 Tbs. (30 ml) each: olive oil and organic lemon or lime juice

3 Tbs. (45 ml) grated Parmesan cheese (or a dairy-free cheese)

1 tsp. (5 ml) each: chopped rosemary, chia and teff seeds

pita bread or a firm, gluten free bread

1. In a food processor, blend: beans, artichoke hearts, garlic, and lemon/lime juice.

2. Add oil.

3. If it needs to be smoother, add 1-2 Tbs. (15-30 ml) water.

4. Add cheese, rosemary, and the seeds, blend into a smooth paste.

5. Serve with drizzle of olive oil and warm pita wedges.

* Cannellini beans can be substituted with: kidney, great northern, navy, or green beans. 

Cannellini beans are high in protein and fiber and low in fat.

Try....

Cannellini with Parsley and Olive Oil

for a tapas or a side dish with a meal

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Hungarian Pork Chops with Wine

A good dry white wine is substitute for Tokay table wine, which is difficult to obtain outside of Hungary. Still, this dish will be welcomed at any dinner party or enjoyed by the family.

Borral Sertésborda (Hungarian)

Serves 8

8 organic pork chops

fat from 2 ounce (50 g) turkey bacon

1 1/4 cups  (300 ml) dry white wine

2 1/2 pounds (1200 g) organic red cabbage

3 organic tart apples

1 small organic onion

2 Tbs. (30 g) (dairy-free) organic butter

1 Tbs. (15 g) (gluten-free) flour

1 tsp. (5 g) organic: sugar and tomato purée

1 tsp (5 ml) vinegar

fried or boiled potatoes

egy 1. Shred the cabbage and sprinkle with little sea salt.
kettő 2. Heat the bacon fat in a saucepan and add the sugar and vinegar.
három 3. Caramelize until light brown.
négy 4. Add the cabbage, cover and braise for about 20 minutes.
öt 5. Slice the onion, peel and core the apples, and cut into thin slices.
hat 6. Stir into the cabbage and add 3/4 cups  (180 ml) wine. Bring to a boil and simmer until tender.
hét 7. Beat the chops slightly and score the edges.
nyolc 8. Roll them in the flour.
kilenc 9. Fry in hot fat until golden on broth sides. Shake off the excess grease. Set aside.
tíz 10. Brown the tomato purée in hot fat and dilute with 1/2 cup  (120 ml) wine and 3/4 cups (180 ml) water.
tizenegy 11. When the sauce comes to a boil, put in the chops, cover and braise for 15-20 minutes.
tizenkét 12. Serve the chops on top of the cabbage with potatoes.

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Baked Goat Cheese with Herb Oil

Add this to your summer picnic table.

Fromage de chèvre au four 

avec de l'huile aux herbes 

(French)

Serves 8

Preheat the oven to 425F (220C)

8-ounce (225 g) (dairy-free) each: cream cheese cut into pieces and softened & goat cheese, crumbled

2 Tbs. (30 ml) (dairy-free) milk

2 tsp. (10 ml) organic lemon zest

1 tsp. (10 g) thyme 

pinch or two of black pepper

1/2 cup (65 g) shredded Parmesan or a hard, dairy-free cheese

1/2 - 1/3 cup (65-95  g) organic cheery tomatoes, cut in half

2 Tbs. herb oil (See below)

1. Combine goat and cream cheeses, milk, zest, thyme, and pepper.

2. Beat with a mixer on medium until smooth

3. Spread mixture in an au gratin dish plan.

4. Sprinkle with cheese.

5. Top with tomatoes.

6. Bake 12 minutes or until lightly browned.

7. Let cool slightly.

8. Drizzle with herb oil.

9. Serve warm with (gluten-free) crackers and organic vegetables.

Herb Oil

makes 1 cup (240 ml)

Use a single herb or your favorite combination, example tarragon and lemon thyme for this goat cheese dish.

4 1/2 cups (25 g) fresh herb leaves

1 cup (240 ml) olive or avocado oil

1. Blanch the herb in a medium saucepan of boiling water for 30 seconds.

2. Remove and plunge into a bowl of ice water.

3. When they are completely cool, drain and squeeze to remove water.

4. Using a kitchen towel, pat herbs to dry.

5. Place in a food processor, combine with oil. Purée until well blended.
6. Keep chilled in an airtight container up to 4 days

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Quinoa, Six Ways

Use just 8 ounces (1 cup) (225 g) of quinoa (is gluten-free) for each of these dishes. The ancient grains are rich in protein, dietary fiber, and vitamin B. The plant originated around Lake Titicaca 5000 years ago.
 
         harvesting quinoa

Cooking directions on the package is too long. Better to...

1. Use 2 parts liquid to 1 part quinoa.

2. Use either water or broth.

3. Once it comes to a boil, add the quinoa, stir once.

4. Reduce the heat to very low, cover, and simmer for 8 minutes.

5. Use a spoonful and check to see if the little coils on the surface of the grains are beginning to uncoil.

6. If they are staring to release but the centers of the grains still look raw, the quinoa is ready.

6. If not, cook only 1-2 more minutes. 

7. Remove from the heat, drain in a strainer, rinse with little cold water.

8. Then drain completely.

Use organic ingredients if possible. Use cooked quinoa.

I. Crunchy Salad Topper

1. Toss the quinoa with 2 tsp (10 ml) olive oil.

2. Spread on a rimmed baking sheet.
3. Place in an oven and golden brown, 5-7 minutes.

II. Tomato-Basil Bean Salad

1. Mix the quinoa, rinse white beans, chopped red onions, sun-dried tomatoes in olive oil.

2. Chop basil in a bowl.

3. Add extra oil and some red-wine vinegar.

III. Zucchini Fritters

cooked quinoa

2 cups (260 g) grated zucchini

handful of chopped parsley

1/2 cup (65 g) grated Parmesan cheese or a hard, dairy-free cheese

1/3 cup (45 g) seasoned (gluten-free) breadcrumbs

2 large eggs

1. Combine the ingredients.

2. Shape into patties.

3. Pan-fry in oil for 3-4 minutes each side.

IV. Lentil Tabbouleh

1. Toss together quinoa, cooked lentils.

2. Add chopped cucumber, tomato, green onion and parsley.

3. Toss with fish lemon juice and olive oil.

V. Meatless Taco Filling

15-ounce (425 g) can black beans, rinsed

3/4 cup (180 ml) water

taco seasoning to taste

scallions

1. Combine the quinoa and  beans in a skillet.

2. Stir in the water.

3. Add the seasoning.

4. Simmer until heated through.

5. Top with sliced scallions.

VI. Mediterranean Stuffed Mushrooms

Preheat the oven to 425F (220C)

1. Mix the quinoa with chopped spinach, roasted red peppers, olives, and crumbled (diary-free) feta cheese.

2. Toss with olive oil and balsamic vinegar.

3. Stuff into portobello mushrooms, gills removed.

4. Bake for 15-20 minutes.

Try our other quinoa recipes.

-modified "Eating Well"

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