Quinoa and Beets

I love Quinoa, and probably don't use it enough. I harvested some beets this week, and decided to make some salad. I cooked one cup of Quinoa, and let it cool. I boiled the beets for about an hour, until tender, then cut them into 1/2" cubes. I then mixed everything together, and served on a steamed bed of Swiss Chard.

1    cup       Cooked Quinoa

1    cup       steamed beets, cubed

1/2 cup      Gorgonzola, or other blue cheese broken up

2 TBS        Macadamia Nut oil

2  TBS       Balsamic vinegar

fresh thyme to garnish

Some additions; walnuts, onions, scallions, shredded carrots.............

Bread Salad

Known as panzanella in Italy, I just love this kind of eating. The basis for all the goodness is the bread. In this case, I used my WW seeded bread, which I should post as well.

2         slices bread  (cut into small cubes)
1 cup  diced fresh tomatoes
1 cup  diced cucumber
2 Tbs   crumbled Feta
1 tsp   fresh ground black pepper
Vinaigrette to taste*

*
1 part red wine vinegar
2 part macadamia nut oil**
1 tsp Greek oregano

**
This is what I used, it will be just fine with your EVOO of choice as well.


If you love to soak your bread in the leftover salad dressing, then this is the dish for you. It's already done for you.

Bruce's Saag

I love spinach, and Garbanzo beans. If you feel the same, this is for you.

I            can Garbanzo Beans (chickpeas)
2 lbs.     fresh spinach (or frozen chopped)
1 Tbs.    Olive oil
1 tsp.     Garam Masala
2 tsp      Curry Powder
1/4 tsp   Cayenne
1 tsp.     ground cumin
1 cup     Non-Fat Yogurt (yogurt cheese) or Greek Yogurt

Heat olive oil in skillet on medium heat, add all spices and cook for about 1 minute, use heat judiciously, so as not to burn the spice. Now add the drained can of Garbanzo Beans, and combine with spices, turn heat down and simmer. Steam spinach until wilted, then place in dish towel, and wring out moisture, now place in bowl and liquefy using an immersion blender, or use a regular blender. Now add to beans, and simmer for about 10 minutes.

Turn heat off, and allow to cool for 5 minutes, now stir in the yogurt, and serve. Goes well with Basmati Rice, or one of the Indian Flat breads, Chapatti, Roti, Naan.

Caramelized Onions

10 lbs      Onions
1/2 tsp     Sea Salt
2 TBS     Balsamic Vinegar

Thinly slice the onions. Place onions in large pot, Dutch Oven type container  on medium heat covered, until you hear them boiling, then turn heat down to low. Allow to braise in pot for 45 minutes, to an hour. They will be reduced by about 2/3d's, now uncover, and allow to simmer until the liquid is reduced, but there is still a little moisture. This can take hours, depending upon your humidity. Now can the finished product.

This process makes for a very sweet relish, all natural. Love it in steak sandwiches  with roasted red peppers, and mayonnaise on a baguette, to die for. Use your imagination great with meat dishes, served cold in a salad, etc.

Cuts

I just decided to have a roast beef sandwich, unfortunately I'd just placed a loaf of Banana Bread in the convection/microwave oven, and all bread I had was frozen. What to do.

I took the 3 thin slices of roast beef, and cut them into 1 inch squares, the same with the cheese slices, smoked chipotle jack, in this case. Into a bowl went these 2 ingredients, with 3 small cubed tomatoes, 1 tsp. of horseradish mustard. 1 Tbs. of Mayonnaise, 3 diced pepperocini, and about 1/2 tsp. of freshly ground black pepper. Mix, and eat.

To die for.

Scallion Frittata

I wanted something with scallions in it for breakfast, and came up with this.

3 eggs

2 scallions

1 tsp. sesame seeds

Sriracha to taste

Dice scallions, place whites in saute pan and saute for 2 minutes, add greens and sesame seeds and saute for another 2 minutes. Break three eggs, add Sriracha and beat, then pour over contents of pan, turn heat to low setting, cover pan, and cook for ten minutes.

Additions: Crab, Tofu, Mushrooms, Ginger, Soy Sauce, let your imagination be your guide.

This recipe is worth cooking just for the aroma, yum!

Japanese Style Salad

Had some Daikon radish and wanted a salad, so came up with this:

2 cups shredded Daikon

1 cup shredded carrot

1 TBS Soy Sauce

2 TBS rice wine vinegar

1 tsp Toasted sesame seed oil

1 TBS toasted sesame seeds

1 can tuna

2 TBS mayonnaise

Mix ingredients together, and enjoy.

Dressing develops a beautiful orange coloration from the carrots.

Options; wasabi, seaweed, chicken, hot sauce, Bonita flakes, could also be mixed with cold oriental noodles.

Delicious!