Recipe Review from 6/18/2012

Not so many new recipes this week as I had anticipated.  It was a bit of a freezer reduction week, using up a pork shoulder roast (BBQ sandwiches), Lake Trout (grilled), four leftover chicken thighs (grilled), and some sweet venison brats (simmered and grilled) that a co-worker made and passed a couple on to us.  Must remember to send him a note to say thanks! They were really good.  

And then there was the Flood on Wednesday.  11" of rain in 24 hours.  Give me a blizzard any day.  Our basement is still dampish, but it's unfinished (house was built in the 1940's and the cement floor came much, much later) so the Husband just had to move all his military crap out of the way. 

However, as usual, I digress. The recipes I'm posting and linking to below are worth checking out!  Very simple, tasty, and nutritious sides.  Or in the case of one, a nice change of pace for breakfast.  I'm keeping these (and the others found on the link) in my rotation! 

Easy Quinoa Recipes for 250 Calories   from Cooking Light, July 2012

Still not sure about this little gem of a grain?  Check out this link:  The Worlds Healthiest Foods

You can generally find Quinoa at your local co-op, Whole Foods Market, Trader Joes, and in your markets "Natural" section if they have one.  Just follow the cooking directions on the package.  I made up a batch one morning and had enough for both of these recipes. 



Rise and Shine

photo by CookingLight.com

Start with 2/3 cup  cooked quinoa and then add your favorite combos:

1/4 cup fresh blueberries + 1 tablespoon chopped toasted walnuts + 2 teaspoons brown sugar + 1/4 teaspoon cinnamon.

My notes - I served this warm.  A dollup of yogurt would also be a tasty addition.

photo by CookingLight.com

The Nutty Moroccan
Start with 2/3 cup  cooked quinoa and then add your favorite combos:

3 tablespoons cooked chickpeas + 1/4 cup grated fresh carrot + 2 teaspoons toasted pine nuts + 2 tablespoons chopped fresh parsley