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Archive for the ‘Rice & Grains’ Category

Now ain’t that just the healthiest title ever!! Since discovering that I like quinoa I’ve been playing with it a bit, and wanted to make it the star of a recipe.  I’ve seen a handful of popular ones lately on blogs I love- most recently by Heidi of 101 Cookbooks.  I wasn’t sure which way I wanted to go with them and I wanted to try to keep them gluten-free.  I also used a bit of inspiration from Kate and this recipe. I ended up with a ridiculously healthy and easy recipe.  Sweet potato- black beans-and cooked quinoa.  That’s it. (Of course with seasonings).

I actually forgot- I started with a bit of sauteed onion as well-

A little fuzzy- but cooked quinoa (about 2 cups) and the onion went into a large bowl.  I then added a sweet potato that had been boiled and mashed (about 1 cup mashed) and a cup of black beans.

I mashed everything together, added cumin, chili powder and salt, and formed into patties

Using a non-stick pan and a bit of canola oil spray I cooked the patties until brown & crispy.  I topped them with a wacky dressing of light mayo and salsa.  Don’t ask me how that sounded like a good idea… but it worked.

I think this is hands down the healthiest thing I’ve ever cooked.  It was insanely easy and includes some super foods.

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I totes cheated on this one.  I had a nearly full container of Whole Foods Nut N’Honey Granola, but I was tired of it on its own, and granola bars were the next best idea…

Granola, cinnamon chips, canola spray and the pan ready to go!

However, the honey I had to use to hold it all together was a bit, err, crystallized.  I boiled a pot of water and poured it into a bowl with the honey container and left it to melt.

When everything was mixed, I turned it out onto the pan and formed a sort of square, using a well oiled spatula.

Into the oven (350 for 20 minutes) and occasionally took it out and smooshed it with a spatula to make sure everything was sticking together.

And here we have granola “bars.”  Hmmm… we’ll see how they taste!

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Pumpkin risotto

Leftover apple pie- best one Momma Tallo has made yet!!

I know folks, you’re probably pumpkined- out, post Thanksgiving and all, but this was a great way to use up leftover pumpkin puree!!

A quick note about Thanksgiving- this year was small, just Mom, Greg & I, and I had to work the day before and the day after, so there wasn’t much time for me to whip up anything grand, nor reason to- we three have our turkey day favorites and try to do the big meal as small as possible.  I hope you all had a wonderful, relaxing and satisfying meal- we sure did!

So on to what I made over weekend… pumpkin risotto!  I had made a batch of these (and added chopped cranberries) Saturday morning and was left with about a cup of pumpkin puree. I wasn’t sure what to do with it, and then I remembered an episode of Giada at Home when she made pumpkin risotto with bacon & goat cheese.  It looked phenomenal.  I wasn’t going to go the whole 9 yards with the bacon, but I took the premise and ran with it.

I made a basic risotto, and added the pumpkin puree to the simmering chicken stock.  (Use vegetable and this would be a perfectly awesome vegetarian meal.) At the end I added a teaspoon of nutmeg, and a dash of ginger and ground cloves, as well as salt, pepper, & grated cheese.  Along side it I put a roasted chicken breast with a white wine & rosemary pan gravy that I made with the pan drippings, a tablespoon of cornstarch and wine. Delish!

Check out my new block of parmesan cheese: it looks like Vermont.

Vermont cheese.

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