By Linda on Apr 1, 2011 in Recipes | comments(0)
Linda’s comments: This is an awesome recipe….I made it and yummmmmmmmy….makes for 4, but for one, you can freeze left-overs. (in Glass containers)
Excerpt:
Almond Chicken Couscous
Ingredients:
1 cup of couscous
4 skinless, organic boneless chicken breasts, cut into 1-inch pieces
1/8 tsp. cayenne pepper
1/4 tsp. organic ground cloves
1/4 tsp. organic ground cinnamon
1/4 tsp. organic ground cardamom
1/2 tsp. organic ground cumin
1 tsp. turmeric
Pinch of Sea Salt
1 tbsp. coconut oil 1 organic onion, finely chopped
4 finely chopped organic garlic cloves
2 cups unsalted organic chicken stock
1/4 cup of organic raisins
2 tbsp. slivered almonds
Directions:
1) In a bowl mix chicken pieces with cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric.
2) Toss chicken to coat with spices. Let them stand at room temperature for at least 30 minutes.
3) Mix couscous in a separate bowl with raisins, pour in 1 cup of boiling water.
4) Cover the bowl and let stand for at least 5 minutes.
5) Heat the oil in a large, heavy-bottomed skillet over medium heat.
6) Add the onion and garlic and saute, stirring constantly, for about 3 minutes.
7) Sprinkle salt over the chicken and add the pieces to the skillet and saute, stirring frequently for about 5 minutes.
8) Pour the stock over the chicken and bring to a boil.
9) Immediately drain the chicken and onions – reserve the liquid in a separate bowl.
10) Fluff the couscous and raisin mixture with a fork and transfer it to a serving platter.
11) Place the chicken in the center of the wreath.
12) Drizzle the stock on top and sprinkle with slivered almonds.
By Linda on Jan 19, 2011 in Recipes | comments(0)
Linda’s comments: These recipes are delicious….I love Quinoa…it is so healthy….There are many Quinoa recipes….make up your own….just do your best to use organic products and NO GMO…
Quinoa Recipes….very healthy….
Directions
In a medium saucepan add quinoa and lightly toast over medium high heat. Once it starts to smell nutty tip out into a bowl and set aside. Place saucepan over medium heat and add olive oil. Add diced onion and saute for 3-4 minutes until translucent. Season with salt and pepper. Add toasted quinoa back to pot, cover with chicken stock and bring to a simmer. Cover and cook for 10 minutes.
After 10 minutes, add cranberries and olives and stir well. Allow to cool slightly then fold in fresh parsley, almonds and add a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice.
Read more: http://www.kitchendaily.com/recipe/quinoa-pilaf-150368/#ixzz1AJqAJMS5
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KitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.
In this episode of the Pantry Project, Gail shows viewers how quinoa — a highly nutritious whole grain — can be used in savory recipes like
Quinoa is a whole grain that’s packed with protein and fiber. It comes in a variety of colors including red, yellow and black. Once cooked, it can be used in a variety of ways. In this video, she demonstrates how to make the one of her favorite breakfasts: Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs. She begins by quartering button mushrooms and sautéeing them, then moves on to making the cakes. She adds cooked quinoa, flour, garlic, Parmesan and lightly beaten eggs to a bowl, then stirs everything together until it forms a dough-like consistency. She molds the cakes using a measuring cup, then pan fries them in canola oil. Once the cakes are done, she fries two eggs in the same pan. Once they are finished, she plates the eggs atop the cakes and serves the dish with crispy bacon and fresh chives.
Read more: http://www.kitchendaily.com/2011/01/05/quinoa-recipes-gail-simmons/?icid=main%7Chtmlws-main-n%7Cdl3%7Csec1_lnk3%7C193971#ixzz1AJqJ8EYn
Directions
Combine quinoa, red peppers, chopped parsley, olives, peeled garlic, red onion and pepper flakes. Stir well and set aside.
Place the steak on your board so the grains are vertical. Make a horizontal cut from the right hand side slicing almost all the way through but leaving a one-inch border on the left hand side. Open the top flap up like a book. Season the inside with salt and pepper. Spread the quinoa stuffing evenly over the steak then roll it up right to left (this way the grains of the meat should be running lengthwise so when you make slices it cuts across the grain). Secure the rolled steak with 4 separate pieces of kitchen twine about an inch apart. Season the steak on the outside with salt and pepper.
Heat an outdoor grill or griddle pan over medium-high heat. Grill the steak on all four sides, turning every 4-5 minutes until it is well charred all over. Using an instant read thermometer cook the steak until it reaches an internal temp of 140 degrees F. Remove from grill and allow to rest for 8-10 minutes before slicing into thick pieces.
Read more: http://www.kitchendaily.com/recipe/quinoa-stuffed-grilled-flank-steak-150370/#ixzz1AJqTwLtE
Directions
In a large mixing bowl combine quinoa, eggs, Parmigiano, flour, garlic, salt and pepper. Mix until well combined then form into 4 large cakes (just like crab cakes). Heat a large non-stick saute pan and add vegetable oil. Once hot, gently place cakes in the pan and cook for 6-8 minutes per side, turning regularly. Once golden brown and crispy remove from pan and set aside to drain on a paper towel. Season with salt.
Fry bacon in pan for 3-4 minutes per side until golden. Add a little more olive oil to the pan and brown mushrooms – 5-6 minutes. Season with salt and pepper. In a separate non-stick pan fry 2 eggs in a little vegetable oil, about 3-4 minutes on one side – yolks should still be soft.
To assemble, place quinoa cakes on plate, top with mushrooms, bacon slices and a fried egg. Sprinkle with sliced chives.
By Linda on Jan 12, 2011 in Recipes | comments(0)
