Quinoa Chili Salad

Let’s talk about quinoa (KEEN-wah), shall we? It’s pretty neat.

Some fast facts about quinoa:

  • It’s gluten free. It’s closer related to spinach than it is to any grain.
  • It is a complete protein: it has all 9 amino acids packed into each little seed.
  • It’s high in magnesium (good for heart health. helpful to counteract high blood pressure or high cholesterol)
  • Antioxidants! Quinoa is super high in them, so it will keep your red blood cells safe from free radicals that want to attack.
  • Any benefit that can get from eating whole grains, you will get from eating quinoa, only it’s gluten free.

Convinced yet? Aside from it being good for you, it’s super easy to make. You cook it much like rice or couscous (1 part quinoa, 2 cups liquid), but it cooks up in about 15 minutes. Any dish that you want to eat with rice, you can substitute quinoa.

Here’s a quick and tasty weeknight dinner to get you started on your love affair with quinoa. This is an easy dish to make ahead, as you can serve it hot or cold. It can be the main dish, or you can use it as a side.

Quinoa Chili Salad

Adapted from fANNEtastic Food

You’ll need:

  • 1 cup quinoa
  • 1 cup water
  • 1 cup broth (veggie or chicken)
  • 1 cup kidney beans, drained and rinsed
  • 1 small green pepper, diced
  • 1/2 small onion, diced
  • 1 cup chopped tomatoes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp pepper

Step 1: Prepare your quinoa. Combine 1 cup quinoa in 1 cup water and 1 cup broth. Boil, then reduce to a simmer until all the liquid is absorbed (12-15 minutes).

Step 2: While that’s happening, chop your veggies and mix them all up with the seasonings.

Step 3: Allow the quinoa to cool a little (it doesn’t need to be cold, you just don’t want it piping hot). Combine all ingredients with the quinoa in a large bowl.

Serve! You can eat this as a hot or a cold dish. As an entree, it will serve 3; however, as a side dish, it could easily serve up to 6.

I wanna know: Discovered any new-to-you, awesome foods recently?

 

Strawberry and Banana Stuffed Crepes

My mom used to make crepes almost every Saturday mornings. I didn’t fully appreciate what a treat they were. Thanks, Mom!

When I was home, I decided to take a stab at it. It took me a few tries, but I got it eventually! First attempt:

Total fail. Lesson learned–make sure your pan is hot enough.

I used the Betty Crocker recipe for the batter. Check out all those dough and batter stains. That’s how you know that a cookbook is well loved.

By the third crepe (or so), they weren’t looking too awful.

Then Baby Sister showed me up. Apparently my burner still wasn’t hot enough. Well done, Baby Sister!

Without further ado, here you go!

Crepes

From Betty Crocker Cookbook

  • 1 1/2 cups flour
  • 1 Tbs. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 2 cups milk
  • 2 eggs
  • 1/2 tsp. vanilla
  • 2 Tbs. butter, melted
  1. Mix all dry ingredients. Add wet ingredients.
  2. Use a whisk to make the batter smooth.
  3. Pour 1/4 cup batter into hot, greased pan.
  4. Swirl the pan immediately to spread out the batter.
  5. When the batter is almost cooked through, use a large spatula to flip.

For a great video how to, check out this clip.

Now, once your crepes are done, keep them toasty in a warm oven, and make your filling. Simply chop strawberries and bananas and warm them in a skillet.

Fill each crepe with the warm strawberry/banana goodness and whipped cream. Roll them up! Top with more creme and fruit, if you so desire.

Happy breakfasting!

I wanna know: Did you have a favorite breakfast when you were a kid? Is it still a favorite?

Port Cheese Dip

Looking for a unique cheese dip for Christmas this year? Well here you go! Darcy and I tried this wonderful recipe when we went to St. Julian for a wine festival this summer and got to see Laura Kruella do a cooking demonstration.

Process (or use your blender):

  • 1/3 cup port wine
  • 2 Tbs butter

Add:

  • 1/4 cup sour cream
  • 4 oz. cream cheese
  • 8 oz. shredded cheese
  • Cayenne pepper to taste

Process until smooth. The dip needs to be refrigerated for 3 or 4 days before it will be edible. Just a warning: if you taste test immediately after you make it, you will be sure that you messed something up. You didn’t. Just let the flavors sit together for a while, and they will be tasty! Serve with your favorite cracker.