Enlightened Cooking

Enlightened Cooking Has Moved!

noreply@blogger.com (Camilla) — Wed, 02 Jan 2013 15:27:00 +0000

Hi everyone!

Power Hungry has moved to it's new home at powerhungry.com!

Don't worry, nothing has been lost! You will find all of the posts and comments from enlightened cooking at the new name and address.

If you follow enlightened cooking, I would be thrilled if you would consider following at Power Hungry, whether by feed or facebook.

Cheers! Camilla

Almond-Stuffed Date Power Bites

noreply@blogger.com (Camilla) — Mon, 03 Dec 2012 17:45:00 +0000

Hello, all!

Well, I've done the math, and it turns out that I can get everything accomplished on my to-do list before heading to California for Christmas so long as I send a few items to the cutting floor. Like sleeping and showering.

Hmm, perhaps it's time to revisit New Math...

Either way, I need to make sure I have plenty of yummy food on hand for quick energy boosts in the coming days and weeks. I have the very thing, as well as the extremely short list of ingredients required: stuffed dates.

Here's what you need:

(1) whole pitted dates (preferably gooey-soft, unctuous ones, like Medjool).
(2) natural almond butter (or other nut or seed butter, like peanut, cashew, sunflower or hemp).
(3) 5 minutes (you can multitask by taking a phone call as you stuff, but avoid wrapping packages; it gets ugly).

Here's what you do:
(1) Open one date (I use fingers, but if you are a precision person, use a knife)
(2) Use fingers to open out date (creating a pocket for your stuffing)
(3) Scoop a generous teaspoon of nut/seed butter inside date.
(4) Close date.
(5) Eat, and/or continue process with as many dates as you like.

Delicious immediately, the dates are even better if you chill them)in an airtight container) for at least 1-2 hours until the nut butter is firm (the beauty of natural nut and seeds butters is they firm up when cold).

I know what you're thinking: nut butter? dates? Big deal! But trust me--the sum is far greater than the parts (especially if you are patient enough to give them a chill). It is essentially, a deconstructed cookie dough LaraBar. The petite, candy-like quality is perfect for countering holiday sweets cravings (not that I am giving up holiday sweets, but having some of these power bites on hand helps me keep a reasonable balance).

Make! Eat! Enjoy!

You can use whole nuts--raw or toasted--instead of the nut butter!

These give "save the date!" delicious new meaning :)

Swedish Yellow Split Pea Soup

noreply@blogger.com (Camilla) — Tue, 27 Nov 2012 16:49:00 +0000

Yellow split peas. I like them. A lot. Cheap, easy to prepare, creamy, versatile, naturally gluten-free and vegan, and loaded with protein to fuel me through long days and long runs alike, my affection runs deep.

The color is key; it's yellow or bust. Despite green being my favorite color, I am no fan of the green split pea. The green variety looks so pretty when dry, but cook them and they take on a gray-brown cast akin to a muddy army jeep. Green split peas have a sharper pea flavor, too, which would be wonderful if I liked sharp pea flavor, but I don't.

By contrast, their golden cousins are mellow, creamy, and play beautifully with other flavors both mild and strong.

This humble soup is one I have been making since my graduate school days--a perfect post-Thanksgiving repast that is soothing, satisfying and energizing (10K run after work, anyone?) in one fell swoop. It looks like a bowl of sunshine to boot, so go ahead and spoon up some cheer.

For more yellow split pea love, check out these easy, delicious recipes:

Lemony Yellow Split Pea Side Dish with Garlic and Ginger @ Kalyn's Kitchen (SOOO good!)
Greek Yellow Split Pea Puree @ Girl CooksWorld (Fabulous! Like Hummus)
Yellow Split Pea Dal @ Phoebe Bites (easily makes a meal with some veg and bread)

Superfood Spotlight: Split Peas
Dried split peas, like other legumes, are rich in soluble fiber.
They also contain an isoflavone called daidzein, which acts like weak estrogen in the body. The consumption of daidzein has been linked to a reduced risk of certain health conditions, including breast and prostate cancer. Split peas are particularly rich in potassium, a mineral that can help lower blood pressure and control fluid retention, and may help limit the growth of potentially damaging plaques in the blood vessels.

Swedish Yellow Split Pea Soup

Yellow pea soup is traditionally served every Thursday night in Sweden. If you’ve ever wondered why bags of yellow split peas are sold at IKEA, that’s why!

Makes 6 servings

Food processor or blender

1 tbsp extra virgin olive oil
2 cups chopped onions
1-1/2 cups chopped carrots
1/4 tsp fine sea salt
1/4 tsp freshly cracked black pepper
1-1/3 cups dried yellow split peas, rinsed
6 cups reduced-sodium ready-to-use vegetable or chicken broth
3/4 cup water
1/4 cup chopped fresh flat-leaf (Italian) parsley or dill, divided

1. In a large saucepan, heat oil over medium-high heat. Add onions, carrots, salt and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
2. Stir in peas and broth. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
3. Transfer 1 cup of the soup solids to food processor. Add water and purée until smooth. Return purée to pan and stir in half the parsley or dill. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsleyy or dill.

Tip
* An equal amount of dried yellow lentils or green split peas may be used in place of the yellow split peas.

Storage Tip
* Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

Raw Beet & Apple Detox Smoothie

noreply@blogger.com (Camilla) — Tue, 20 Nov 2012 23:07:00 +0000

This is a selfish smoothie. At a time of the year when food and cooking is all about hospitality, I've made something entirely for me, a concoction I knew from the start--with 100% certainty--that no one else in my house would desire except me.

But it's ok for several reasons. First, because I need a burst of energy for the next few days, and this revitalizing drink provides plenty. Second, because I am least "sharing" my drink with you, fair reader. Third, because balance is a good thing--i.e., it's fine to take 10 minutes out of my day to do nothing save for savoring a smoothie...I think...still working on that one...and finally, because this simple drink thrills me to my toes, and that's always fine justification for a food blog.

I should also mention that this is the inaugural smoothie from spanking brand new, first-ever Vitamix 750 Blender! I entered a Food Network Contest many months back that asked contestants to come devise a single recipe that makes use of a blender and combines (1) shrimp, (2) watermelon, (3) dill pickles, and (4) soy sauce. Seriously.

I entered the dessert category. Seriously.

Lucky me, I won a mixer! I promise to put it to good blog use in the days, months and years to come. I will, however, spare you my shrimp-watermelon-pickle-soy sauce assemblage.

Enjoy the days ahead, safe travels, and Happy Thanksgiving!

Raw Beet and Apple Detox Smoothie

Makes 1 large or 2 medium servings

1 medium red beet, scrubbed, peeled and finely grated (about 2/3 cup grated)
1/2 of 1 small zucchini, grated (about 1/3 cup grated)
2 medium sweet-tart apples, grated (e.g., Braeburn or Gala)
1/4 cup finely chopped celery
1/4 of a medium English cucumber, grated (about 3 to 4 tbsp)
2 tbsp fresh lemon juice
2 tsp minced fresh ginger
2-1/2 cups ice water

Combine all of the ingredients in a blender. Process until smooth.

Energy Munch Mix

noreply@blogger.com (Camilla) — Sun, 18 Nov 2012 17:02:00 +0000

I wish I could say that I am an organized traveler, but in practice I am an erratic traveler, hyper-organized in some respects, and a complete disaster in others.

For example, I'll : (1) agonize for days over what clothes to bring, then throw everything into the suitcase in an unceremonious heap; (2) meticulously gather all the family power cords needed for the trip (phones, ipad, laptop, cameras, DS), then stuff them in random tangle in a soon-forgotten hidden pocket of my carry-on bag; and (3) ensure everyone has the precise comforts required for a relaxed ride (i.e., sleep mask, travel pillows, ear plugs, sound machine, lovies) and omit any such options for myself.

Worst of all, I never seem to learn.

Except when it comes to travel food.

I'm proud to say I'ved honed my healthy, non-perishable snack-packing skills to a science, a skill-set that goes a long way in keeping grumpies at bay (mostly my own, but husband and son, too), my stomach at ease, and my mind at rest. In addition, I have that much more money left over for Christmas gifts by avoiding five dollar bags of pretzels and trail mix at the airport.

If you would similarly like to save your sanity, waistline and moola in the travel days and weeks to come, check out my list of non-perishable healthy snacks--there's something for everybody who's hitting the road this week! Or try my latest creation, Energy Munch Mix. You can eat it straight up, spoon it into yogurt, or sprinkle it atop instant oatmeal. And if you are looking for a super-easy, early present for a fitness-conscious friend, mix up a batch, pour into a pretty mason jar, adorn with a bow, and you've got a great gift in minutes!

Happy travels, everyone!

Energy Munch Mix

Makes about 3-2/3 cups

1 cup whole almonds (raw or roasted), coarsely chopped
1 cup walnuts (raw or toasted), coarsely chopped
3/4 cup (packed) whole pitted dates (preferably Medjool), chopped
1/2 cup pepitas (green pumpkin seeds--raw or roasted)
1/4 cup sesame seeds (raw or toasted)
(optional) 3 tbsp cacao nibs or miniature semisweet chocolate chips

Combine all of the ingredients in a large bowl; store in jar(s), zipper-top bag or other airtight container.

Crispy Baked Amaranth Patties

noreply@blogger.com (Camilla) — Thu, 01 Nov 2012 19:50:00 +0000

I know, dear readers, that you likely have a cozy relationship with quinoa, but what's your status with it's itty bitty cousin, amaranth?

Like quinoa, amaranth is technically a seed, not a grain (specifically classified as a "pseudocerreal"), and is a nutritional superstar. Though it is not a complete protein, as quinoa is, it comes very close, and what it does have to offer is pretty amazing: higher protein and about three times the protein of most other grains (even though, and high levels of iron, magnesium, phosphorus, and potassium. As if that weren't enough, it’s also the only grain documented to contain Vitamin C.

I love it's delicate, sesame-like flavor, but I was less than enthused about it's texture and appearance in my first cooking attempts. Admittedly, my expectations were high: I was already smitten with quinoa, and given their similarities, as well as it's appealing tiny-ness, I felt confident that I would love it and prepared it in it's simplest form, as a breakfast porridge.

Oy.

Once swollen with water, the grains resemble pale pearls of gluey caviar, which, I suppose, is not terrible if you happen to love caviar (at 7 a.m., no less); I do not happen to be such a person.

But I summoned inner strength, used a liberal hand with the brown sugar, milk and raisins, and dug in. And liked it. A lot.

The affection continues to grow as I experiment with it in recipes, including muffins, breads, and both soups and stews (it is a terrific multipurpose thickener). But I find I'm downright giddy when I press the cooked, cooled grains into crispy, oven-baked patties. Nutritious, delicious, and easy on the eyes, too (i.e., fish-egg free!), I know you'll love them, too.

(oh..and I'll explain about "power hungry" in my next post...let's just say enlightened cooking is migrating soon... :)

Crispy Baked Amaranth Patties

If you are not a curry fan, swap out the spice blend for your favorite herbs and spices; or keep them plain and simple with salt and pepper (perfect for little ones--6-year-old Nick-approved!)

Makes about 10 patties

2 cups cooked, cooled amaranth (simply follow package directions; about 1 cup dry)
1/3 cup very finely chopped green onions
1 tbsp coconut oil, warmed, or vegetable oil
2 tsp curry powder (Use the heat level you prefer--I used medium heat)
1 tsp ground cumin
3/4 tsp fine sea salt
1 teaspoon baking powder
1/3 cup quick-cooking rolled oats (gluten-free, if needed)

1. In a large bowl, combine the amaranth, green onions, coconut oil, curry powder, cumin, salt and baking powder until well-blended; stir in oats.

2. Chill mixture while preheating oven to 400F (about 15 minutes).

3. Scoop about 1/4-cup amaranth mixture onto a large parchment- or nonstick foil-lined baking sheet; gently flatten with palm.

4. Bake the patties for 18 to 22 minutes or until tops are golden-brown; using a pancake turner, gently flip the patties over and bake for 10 to 12 minutes longer or until they’re golden and crisp. Serve warm with favorite sauce or salsa (or pile into a pita with vegetables, yogurt, and other such yumminess).

Quinoa Book Winners!

noreply@blogger.com (Camilla) — Tue, 04 Sep 2012 14:04:00 +0000

Winners, I've got winners to announce!

Thanks, everyone, for your great comments. I wish I could give everyone a book...but I did decide to double the number of books to give away, so I have *SIX* winners to announce:

(1) Jackie!
(2) Melissa!
(3) Kasia!
(4) Rainy Day!
(5) Kallah Rachel!
and
(6) Laina!

Congrats, all! Please send me an email at camillacooks AT gmail DOT com at your soonest convenience so I can get your book to you. Please include your full name and mailing address and I will get your book sent off asap!

Have a wonderful week, everyone!

Nectarine, Chicken and Quinoa Salad

noreply@blogger.com (Camilla) — Tue, 28 Aug 2012 19:13:00 +0000

It's Giveaway Time!!!

I'm excited and delighted to offer three copies to of my new Quinoa Book to three lucky winners!

To enter, simply do the following:

(1) Leave a reply to this post in the comments section of the BLOG (i.e., if you are seeing this on my facebook page, you will need to click on the blog link to enter your comment).
(2) In your comment, share your favorite way to serve quinoa (I am assuming a fondness for quinoa given the prize is a quinoa book!). Alternatively, you could remark on the ingredients with which you like to pair quinoa.
(3) Leave your comment between now and Friday, August 31st (midnight CST is the cutoff).
(4) The winners will be chosen using random.com and will be announced first thing ~~Monday~~ Tuesday morning!
Note: If you are entering anonymously (i.e., not linked to google or otherwise), you must leave your first name and first initial of last name in your comment.

In the meantime, enjoy this quinoa salad recipe from the book. I've been going nectarine-crazy the past few weeks so I had all of the ingredients on hand to throw this together in a flash after a day spent with nary a thought of dinner.

You can certainly use peaches (peeled) in place of nectarines. Nectarines are a subspecies of peaches and generally have a more pronounced, intense flavor.

Good luck and enjoy!

Nectarine, Chicken and Quinoa Salad

This newfangled chicken-quinoa salad is studded with chunks of nectarines, their summery, sunshiny essence enhanced by goat cheese and an equally summery fresh basil dressing.

Makes 4 main-dish servings

3 cups cooked black or white quinoa (see below), cooled
2 cups diced roasted or poached chicken breast
2 large firm-ripe nectarines, diced
3 tbsp walnut or extra virgin olive oil
3 tbsp white wine vinegar
1 tsp Dijon mustard
Fine sea salt and freshly cracked black pepper
3/4 cup crumbled goat cheese
2/3 cup packed fresh basil leaves, chopped
1/2 cup chopped toasted pecans or walnuts

1. In a large bowl, combine quinoa, chicken and nectarines.
2. In a small bowl, whisk together oil, vinegar and mustard. Add to quinoa mixture and gently toss to coat. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 24 hours.
3. Just before serving, add cheese, basil and pecans, gently tossing to combine.

Variation
* Replace the chicken with 12 oz tempeh (GF, if needed), diced.

Prepare Quinoa
Note: Although this recipe only calls for 1/2 cup of quinoa, I usually make a whole batch (or more). The cooked, cooled grains will keep in the refrigerator (tightly covered container) for 5 days, or freeze in an airtight container for up to 3 months. Having the cooked grains on hand makes quick meals and more a snap!

To prepare 3 cups of cooked quinoa, combine 1 cup quinoa and 2 cups water in a medium saucepan (see chart below for other amounts of quinoa and water and their corresponding yields). Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand — 2 to 3 minutes for an al dente texture or 8 to 10 minutes for a softer texture. Fluff with a fork.

Herbed Quinoa Deviled Eggs

noreply@blogger.com (Camilla) — Sun, 12 Aug 2012 15:07:00 +0000

Good morning, everyone!

My intention was to do a two or three-week build-up to the release of my Quinoa Cookbook at the end of August, but my publisher beat me to the punch and released it a month early. Whoohoo, it's here!

I'll be doing a giveaway of multiple books later this week, so be sure to stop by and enter for a chance to win a free book.

I can never choose a favorite from any of my cookbooks, but I am very keen on my quinoa deviled eggs, in large part because I almost always have the ingredients on hand, not to mention they are so easy to make, chock full of healthy goodness and, pardon my bragging, darn delicious, too.

Quinoa contributes a delicate sesame flavor and a toothsome texture to traditional deviled eggs. Mayonnaise is a common component in deviled egg fillings, but replacing it with Greek yogurt lightens this into a healthy snack and adds another layer of flavor.

Hooray! My hard-boiled eggs turned out just right: bright yellow, creamy centers and no stinky grey ring around the yolks.

I love a delicious recipe that's interesting and delicious that still has a short list of ingredients (and ones that I already have in my pantry and refrigerator). The basil is still going strong in the garden, but I'll switch to parsley, cilantro or chives in a few months. Like all deviled egg recipes, there is plenty of room to improvise, as well as personalize to your tastes (e.g., I added a touch of hot smoked paprika to this batch).

Herbed Quinoa Deviled Eggs

Makes 8 appetizers

4 large eggs

Cold water

Ice water

1/2 cup cooked quinoa (see below), cooled

1-1/2 tbsp finely chopped fresh basil, parsley or dill

3 tbsp plain Greek yogurt

1 tsp Dijon mustard

Fine sea salt and freshly cracked black pepper

1. Place eggs in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a boil over medium-high heat. Remove from heat, cover and let stand for 13 minutes. Drain and transfer eggs to a bowl of ice water. Let stand until cool.

2. Peel eggs and cut in half lengthwise. Transfer yolks to a medium bowl and mash with a fork until smooth. Stir in quinoa, basil, yogurt and mustard. Season to taste with salt and pepper.

3. Place egg whites, hollow side up, on a serving plate. Spoon yolk mixture into egg whites, dividing evenly. Cover and refrigerate for at least 15 minutes, until filling is set, or for up to 24 hours. Will keep, tightly covered in refrigerator, for up to 2 days.

Variation

* Southern Deviled Eggs: Omit the basil and add 1 tbsp sweet pickle relish to the egg yolk mixture. Garnish tops of eggs with 1/4 tsp sweet paprika.

Prepare Quinoa
Note: Although this recipe only calls for 1/2 cup of quinoa, I usually make a whole batch (or more). The cooked, cooled grains will keep in the refrigerator (tightly covered container) for 5 days, or freeze in an airtight container for up to 3 months. Having the cooked grains on hand makes quick meals and more a snap!

Quinoa Anzac Biscuits (GF, Vegan)

noreply@blogger.com (Camilla) — Fri, 01 Jun 2012 18:40:00 +0000

I feel foolish craving cookies when it is near 100% humidity outside. However, I excel in folly, so on with the oven.

No gooey chocolate chips or deeply spiced treats today; rather, a not-too-sweet, sturdy cookie that can make fast friends with a cup of tea, or stand in for a muffin for breakfast on the go. The solution? Anzac biscuits (that’s a cookie to the Brits, New Zealanders and Aussies), which were designed for just such a purpose

Anzac biscuits were popularized by World War I care packages to soldiers of the Australian and New Zealand Army Corps (ANZAC), since they kept well on the overseas voyage to Europe. Here I’ve refashioned the cookies with quinoa flakes and quinoa flour, as they, too, are excellent travelers!

Other flours that work beautifully here are whole spelt flour, white whole wheat flour (or whole wheat pastry flour), or your favorite gluten-free flour mix.

Quinoa Anzac Biscuits

Makes 2-1/2 dozen cookies

Preheat oven to 325°F

Large baking sheet, lined with parchment paper

1 cup quinoa flakes or quick-cooking rolled oats (certified GF, if needed)

1 cup quinoa flour (click here for making your own)

1 cup natural cane sugar or packed light brown sugar

1/2 cup unsweetened flaked coconut

1/2 tsp baking soda

1/4 tsp fine sea salt

1/4 cup unrefined virgin coconut oil, warmed, or unsalted butter, melted and cooled slightly

3 tbsp water

2 tbsp Lyle’s Golden Cane Syrup, honey, or pure maple syrup

1. In a large bowl, whisk together quinoa flakes, quinoa flour, sugar, coconut, baking soda and salt. Stir in oil, water and syrup until well blended.

2. Drop dough by tablespoonfuls onto prepared baking sheet, spacing them 2 inches apart.

3. Bake in preheated oven for 11 to 13 minutes or until golden brown. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool. Repeat with remaining dough.

Variation

* Tropical Anzac Biscuits:Add 1/3 cup golden raisins, 1/4 cup chopped macadamia nuts and 3/4 tsp ground allspice with the coconut.

Storage Tip

* Store the cooled biscuits in an airtight container in the refrigerator for up to 1 week.

Vanilla-Cardamom Quinoa Pudding

noreply@blogger.com (Camilla) — Tue, 22 May 2012 19:48:00 +0000

Happy National Vanilla Pudding Day!

I researched (in a non-academic, google-y way) origins of this holiday, but came up blank. I'd switch to rigorous, academic investigative mode, but I fear losing myself in the process for days (weeks?) on end. Who could feel otherwise about the pursuit of pudding? Nonetheless, methinks a certain Gel-Oh manufacturer had a hand in the day's genesis, but it's beside the point. The point is that it's a national holiday dedicated to eating pudding with gusto and glee.

But don't worry if you don't have the time or desired for vanilla pudding today; you can eat pudding far more often—every day?--if the pudding is made with wonderful ingredients, like quinoa and almond milk.

The unique texture of quinoa makes an incredible pudding. Its polka-dotted-ness is particularly appealing, making it akin to tapioca, but it’s more delicate, with the bonus of a nuanced nutty-sesame flavor. The possibilities for variation are vast, but vanilla, along with a touch of cardamom, is always a winner. Enjoy!

Vanilla-Cardamom Quinoa Pudding Cups

Makes 6 pudding “cups”

1 cup quinoa, rinsed

1/4 cup natural cane sugar or granulated sugar

1/4 tsp ground cardamom

1/8 tsp fine sea salt

3 cups almond milk, regular milk or other plain non-dairy milk (such as soy, rice or hemp)

2/3 cup water

2 tsp vanilla extract

1. In a medium saucepan, combine quinoa, sugar, cardamom, salt, milk and water. Bring to a gentle boil over medium heat. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 30 to 35 minutes or until quinoa is very soft and mixture is thickened. Remove from heat and stir in vanilla.

2. Transfer quinoa mixture to a medium heatproof bowl and let cool to room temperature. Serve at room temperature or cover and refrigerate until cold.

Tunisian Chickpeas, Quinoa and Poached Eggs

noreply@blogger.com (Camilla) — Thu, 17 May 2012 14:42:00 +0000

I had every intention of crafting and posting a blog entry yesterday, but I found myself in full-blown grumpy-pants mode by mid-morning and it stuck for much of the day.

The reason (for the grumpiness and subsequent lack of posting) was two-fold: First, I was wearing a pair of pants (shorts, really) that made me grouchy. I love the look of the shorts, but something about the fit makes me irritable when I (a) inhale, (b) exhale, (c) stand up, or (d) sit down. I think we all own such a pair of pants.

Second, I got caught up thinking (agonizing) about, and responding to, a blog post on the International Association of Culinary Professionals (IACP) website. The post is “Faking It” and the “fakers,” according to the author, Amy Reilly, are food bloggers. Rather than summarize the post, I’ll direct you to the link to read for yourself. It is a fascinating piece, replete with insults, distortions and, to borrow from my friend Leslie, an astonishing lack of self-awareness.

Here it is: Faking It

The IACP blocked comments mid-morning (without explanation; they’ve since added back the unpublished comments) and posted a milquetoast response regarding why they posted the piece in the first place.

Here it is: A Bit of Context to a Controversial Post

I had to escape my computer by late afternoon, so I changed into comfy troll shorts (free at last!), rounded up Nick, a soccer ball and some bug spray and we headed to the park to play and breathe.

I had not given the slightest thought to dinner, so I turned to some of the recipes I’ve been working on for my upcoming Quinoa Book. A quick scour of the pantry and refrigerator and I had my dish: My Tunisian Chickpeas, Quinoa and Poached Eggs. It's easy, delicious, and can be prepared start to finish in under 30 minutes (I clocked 22 on the nose).

This is going to be a much better day. Lycra and leftovers should clinch it.

Tunisian Chickpeas, Quinoa and Poached Eggs

This North African–sauced chickpea dish gets brilliant color and lively flavor from an easy tomato topping. Gently poached eggs add to the succulence, while quinoa makes a perfect foundation for soaking up every drop of flavor.

Makes 4 servings

Blender or food processor

1 cup packed fresh cilantro leaves, divided

1-1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/4 tsp ground coriander

1/4 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp cayenne pepper

1 can (14 to 15 oz) diced tomatoes, undrained

2 tbsp freshly squeezed lemon juice

Fine sea salt and freshly cracked black pepper

2 tsp extra virgin olive oil

1 can (14 to 15 oz) chickpeas, drained and rinsed

4 large eggs

3 cups hot cooked quinoa (see below)

1. In blender, combine half the cilantro, cumin, cinnamon, ginger, cloves, cayenne, tomatoes with juice and lemon juice; purée until smooth. Season to taste with salt and pepper.

2. In a large skillet, heat oil over medium-high heat. Add tomato purée and chickpeas; cook, stirring, for 4 to 5 minutes or until warmed through.

3. Make four holes for the eggs in the tomato mixture. Crack an egg into each hole and season with pepper. Cover and cook for 2 to 5 minutes or until eggs are set as desired.

4. Stir the remaining cilantro into hot quinoa. Season to taste with salt and pepper. Divide among four shallow bowls and top with tomato mixture and eggs.

Prepare the Quinoa

To prepare 3 cups of cooked quinoa, combine 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 5 to 6 minutes; fluff with a fork.

Quinoa Flake Granola (post-Mother's Day Breakfast)

noreply@blogger.com (Camilla) — Mon, 14 May 2012 14:28:00 +0000

I hope everyone had a lovely Mother's Day yesterday!

Mine was terrific. I spoke with my Mom & Dad, played with Nick, went for a walk in the woods with Nick and Kevin, read a brain candy book, lolled in the garden, pet Cinnamon (cat) and kissed my husband. I ate like a lumberjack at breakfast (Kevin made crepes--some savory, some sweet) and again at dinner (beloved husband made tacos el pastor with grilled pineapple), then topped it all off with some homemade strawberry-basil ice cream (which Nick refused to eat because he spotted a single, microscopic green fleck. More for me!).

More important than what I did was what I did not do. Namely:

(1) Wake up early

(2) Work

(3) Exercise (well, sort of; went for a walk in the woods with Nick and Kevin)

(4) Make meals (unless you count strawberry ice cream as a meal; it's a hard call)

(5) Wash dishes

(6) Make beds

(7) Think smart thoughts

(8) Read smart books (brain candy book alone)

(9) Watch dumbTV

(10) Complain.

Bliss.

To segue into an equally sweet Monday, I made a quick batch of my quinoa granola to start the week. A mug of coffee and classical music (courtesy KDFC) in the background and things are progressing swimmingly--happy Monday!


Look for quinoa flakes in the health food section of the supermarket (with cereals).

Quinoa Flake Granola

Prepare yourself for the crispiest, crunchiest, most delectable granola you’ve ever had. It’s all about the quinoa flakes, which are lighter in texture than oats and readily form the kinds of clusters you’re looking for when making granola. The possibilities for variation are endless, so have fun with spices, sweeteners, nuts, seeds, flaked coconut and dried fruit.

Makes about 3-1/2 cups

Preheat oven to 325°F

Large rimmed baking sheet, lined with parchment paper

2 cups quinoa flakes

1/2 cup chopped pecans

1/4 cup ground flax seeds (flaxseed meal)

2 tsp ground cinnamon

1/2 cup pure maple syrup, liquid honey, or brown rice syrup

2 tbsp vegetable oil or unsalted butter, melted

2 tsp vanilla extract

1/2 cup dried blueberries, cranberries or cherries, chopped

1. In a large bowl, combine quinoa flakes, pecans, flax seeds and cinnamon.

2. In a medium bowl, whisk together maple syrup, oil and vanilla until well blended.

3. Add the maple mixture to the quinoa mixture and stir until well coated. Spread mixture in a single layer on prepared baking sheet.

4. Bake in preheated oven for 22 to 27 minutes or until quinoa flakes are golden brown. Let cool completely on pan.

5. Transfer granola to an airtight container and stir in blueberries. Store at room temperature for up to 2 weeks.

Quinoa Flour 101 + Make Your Own Quinoa Flour

noreply@blogger.com (Camilla) — Sun, 13 May 2012 20:00:00 +0000

I've been promising to share photos and a description of how to make your own quinoa flour with plain quinoa seeds, and now (at last!) I can cross it off of the to-do list.

I *LOVE* baking with quinoa flour, so I hope this encourages you to give it a try!

Quinoa Flour 101

Quinoa flour is made by grinding quinoa seeds to a fine consistency. It looks and feels like all-purpose wheat flour and is easily adapted to a broad range of baking recipes, from desserts to muffins to breads (with the exception of yeast breads). Quinoa flour can also be added directly to soups and stews as a thickening agent, or used like a protein powder in smoothies and shakes.

Gluten-Free + Fuss-Free!

Unlike other gluten-free flours or flour blends, there is no need to add gums (such as xanthan gum or guar gum) to make quinoa flour “work” in baking recipes, a feature that is particularly appealing to home bakers interested in gluten-free baking, incorporating nutritious non-wheat flours into their diets or creating baked goods that fit into a high-protein/low-carbohydrate diet. Most importantly, quinoa flour, with its naturally nutty and slightly sweet flavor, appeals to anyone interested in delicious baked goods.

Trying it For the First Time

Because quinoa flour has a distinctive earthy, nutty flavor, you may want to begin with recipes that feature other bold flavors, such as dark molasses, cocoa powder or a mix of strong spices. The more familiar you become with quinoa flour, the more you will love the unique flavor it imparts to recipes.

You can also substitute a small amount (e.g., 1/4 to 1/3 the total amount of wheat flour) with quinoa flour for a healthy, high-protein, whole-grain boost.

To quinoa!

Some enlightened cooking quinoa flour recipes to try:

Quinoa Flour Biscotti

Double Quinoa Cookies w/ Cranberries and Walnuts

Quinoa Soda Bread

Quinoa Banana Bread

Quinoa Flour Cheddar Scallion Drop Scones

A few quinoa flour Recipes from other sites

Quinoa Almond-Butter Cookies (from wellsphere)

Quinoa Peanut Butter Cookies (Bob’s Red Mill)

Amaranth Quinoa and Dark Chocolate Cake (La Tartine Gourmand)

Make Your Own Quinoa Flour!

While quinoa flour is readily available in many supermarkets — typically in the health food section — and natural food stores, you can also make your own at home, using a grain mill or a clean coffee or spice grinder. This is a great way to experiment with quinoa flour without buying an entire package of it; it is less expensive to grind your own.

Place 1/4 cup of quinoa seeds in the grinder (adding any more will overload the grinder and prevent the seeds from being ground to a fine consistency). Using on/off pulses, process, shaking the grinder every few pulses to ensure an even grind, until the seeds are finely and evenly ground. Repeat with more seeds until you have the desired amount of flour.

1/4 cup whole quinoa seeds yields about 1/3 cup of fine quinoa flour. Store quinoa flour in an airtight container of the refrigerator for up to 6 months, or freeze for up to 1 year.

Note: I have tried grinding seeds in a blender and two types of food processors without good results. The coffee/spice grinder is the only device that will grind the seeds into a fine flour, The other appliances create a more coarse meal. Fortunately, the grinders are very affordable and can be used fro, well, spices and coffee, as well as grinding other whole grains into flour. A worthy purchase!

Here is a great one for under $15: Proctor Silex Coffee Grinder

Do I need to rinse my quinoa before grinding? (added May 14, 2012)

No. Virtually all quinoa that reaches consumers in North America and Europe has already had the saponin removed (this includes quinoa flour and quinoa flakes). The label will typically indicate if it has been pre-rinsed. When instructons are given to rinse quinoa these days, it is typically just a brief rinse to remove any trace amounts of saponin residue that may remain during processing before use.

If you are uncertain as to whether the quinoa you have purchased has had the saponin removed (for example, quinoa from a bulk foods container), reserve it for another use besides quinoa flour (and rinse the quinoa thoroughly when you are ready to use it in another preparation).

Pulse for about 10-15 seconds at a time, shaking the grinder up and down as you go. The shaking is key: it ensures that the flour will be very fine and evenly ground. Keep it up until the flour is very fine to the touch, about 1-1/2 minutes total.

And there you have it! Ultra-fine quinoa flour in just over 1 minute!

Vegan Broccoli Muffins (week of vegan muffins)

noreply@blogger.com (Camilla) — Wed, 09 May 2012 20:45:00 +0000

Today marks day three of my vegan muffin roundup! On the cooling rack is a delicious surprise for all of you muffin traditionalists who think muffins only come in bran, blueberry and banana. Feast your eyes on Vegan Broccoli Muffins.

I, like other food writers, overuse (torture) the phrase "these are great with a bowl of soup or a green salad!" when speaking of savory quickbreads such as this. Sorry. But it's true, they do, and these certainly do in particular. I've been known to crumble one of these warm lovelies right into a cup of minestrone (it's a peasant soup kind of thing). Yet these are equally smashing as a savory start to your day. Kevin thinks broccoli for breakfast is whackadoodle, but I'll win him over one of these days.

You can use frozen (thawed) or fresh broccoli, so use what is most convenient for you. I have this crazy notion that quick breads should be quick, so the main thing is to keep it simple. That said, feel free to use almost any chopped fresh or frozen vegetables in place of the broccoli--think kale, Swiss chard, cauliflower, corn, eggplant, squash--that suits your fancy

I've thrown a handful of vegan cheese in here, too, but it is your call--the muffins are equally yummy without it. If you do opt for cheese, be sure to cut it into cubes instead of shredding. That way you get the bubbly bursting blobs of cheese that make any cheesy bread worthy of its name. By contrast, shredded cheese tends to disappear into the batter without delivering a noticeable, cheesy punch.

Fresh Broccoli Muffins

Deep-colored broccoli seems like something new in these rich, satisfying muffins, enhanced with green onions and a hint of Dijon mustard.

• Preheat oven to 400°F

• 12-cup muffin pan, lined with paper liners

1-3⁄4 cups all-purpose flour

1 cup quick-cooking rolled oats

2-1⁄4 tsp baking powder

2 tsp vegan granulated sugar

1⁄2 tsp salt

1-1⁄4 cups plain non-dairy milk (soy, almond, rice, hemp)

1⁄4 cup olive oil

2 tsp Dijon mustard

1 cup finely chopped broccoli

3⁄4 cup chopped green onions (scallions)

1 cup shredded vegan Cheddar-style cheese alternative (optional)

1. In a large bowl, whisk together flour, oats, baking powder, sugar and salt.

2. In a medium bowl, whisk together milk, oil and mustard until well blended. Stir in broccoli, green onions and cheese (if using).

3. Add the broccoli mixture to the flour mixture and stir until just blended.

4. Divide batter equally among prepared muffin cups.

5. Bake in preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool.

Broccoli-Buying Tip: When purchasing broccoli, look for compact, tightly closed florets and thin-skinned stems that are on the slender side. Avoid broccoli that is dried or cracked on the cut end or that has obviously woody stems, and leave behind any yellowing specimens. If it passes the visual inspection, take a whiff: broccoli should smell fresh, not strong and cabbage-like. Store it in a loose (unsealed) plastic bag in the refrigerator crisper. It will keep for a few days, but you should use it as quickly as possible, before the florets start to deteriorate.

Freekeh Fruit Salad with Basil

noreply@blogger.com (Camilla) — Wed, 09 May 2012 15:04:00 +0000

And so another food obsession begins: this time, it’s freekeh.

Freekeh (pronounced FREE-kah) is an ancient grain that is typically made with durum wheat that has been harvested while still green (not the slightly greenish hue of the grain in my photo below). What happens next in the harvesting process make the grassy flavor of the grain even more notable: it is fire-threshed, which lends the freekeh a subtle smokiness that is incredible.

Freekeh is a cinch to cook--prepare it much like rice or bulgur, pilaf-style, or cook and drain like pasta (my favorite method). Just like any grain, you can let your imagination run wild with the flavor possibilities: salads (warm or cold), pilafs, risotto (freekotto? J How fun is that?), in soups, as breakfast porridge, you name it. I paired it with fruit and basil, which amped up the grassy flavors of the grain. And because few things thrill my palate more than the combination of citrus with smoke, I added a quick lime vinaigrette to pull everything together.

Now, where to find freekeh so that you can start playing, too: I found some in the bulk foods section of the grocery store (for those of you in East Texas: found it at FRESH, just $2.99/lb); I am guessing if it is in my neck of the woods, it will almost certainly be in yours right now, or very soon. In the meantime, you can also order from freekehlicious or amazon (freekeh).

Freekeh out!

Some more freekeh recipes to inspire you:

Chicken with Freekeh (NYT Food section)

Burghul and Freekeh Pilaf(ledelicieux blog)

Freekeh Kofte (oh, this looks so amazing!) (herbivacious.com)


Rather than use chopped basil, I used the tiny leaves of the boxwood basil we planted a few weeks ago. I've never planted this before now, but spotted it at the nursery and decided to try it. Wonderful! A touch spicier than regular basil and no need to chop (leaves are tiny).

Freekah Fruit Salad with Basil

Makes 6 servings

1/2 cup freekah

1-1/2 cups quartered hulled strawberries

1 cup fresh pineapple chunks

1 cup diced cantaloupe

1/3 cup loosely packed basil mint leaves, chopped

1 tsp finely grated lime zest

2 tbsp freshly squeezed lime juice

1 tbsp extra-virgin olive oil

1 tbsp agave nectar or liquid honey

Pinch fine sea salt

1. In a medium saucepan of boiling water, add freekah; boil 30 to 35 minutes until freekah is tender. Drain in a colander, then rinse under cold water until cool. Transfer to a medium bowl. Add the fruit and basil.

2. Meanwhile, in a small bowl, whisk the zest, lime juice, olive oil, agave nectar and salt. Drizzle over salad and toss to coat

Variation

Use cooked, cooled quinoa, bulgur or faro in place of the freekah.

Whole Wheat Baking Powder Foccacia

noreply@blogger.com (Camilla) — Mon, 07 May 2012 15:38:00 +0000

I typically feel guilty when my blog post is more of a short recipe share, but such postings often end up being more popular than the verbose treatises I agonize over for hours. Hmm, I sense a learning moment. So here we go with this Monday's recipe in brief.

Every other Sunday afternoon you'll find me whipping up something for the Family Life potluck/bible study at our rector's house. I would like to say I plan ahead, but to date, it has never happened. The get-together begins at 5 o'clock and my preparations often begin around 4.

Yesterday, I went with one of my tried and true recipes: baking powder focaccia. No yeast, no kneading, no rising, no kidding--this is a quickbread interpretation of focaccia, one that would likely make Mario Batali groan but makes everyone else grin.

I used what I had on hand: fresh rosemary from the garden paired with thinly sliced garlic for one and tomato, cracked black pepper and goat cheese bits (that were in need of immediate salvaging) for the other. But like any focaccia, you can take the toppings in whichever direction you choose; leave it plain for sandwiches, or make minis, too. Last, the white whole wheat flour may be swapped out for whole grain spelt flour. Enjoy!

Whole Wheat Baking Powder Focaccia

With some baking powder in place of yeast, this focaccia is anything but traditional. Nevertheless, it is irresistible. Like the original, the dough is finished with the delicate crunch of coarse sea salt and is puckered to allow small pockets of flavorful olive oil to remain once the bread is baked.

Makes 16 slices

Preheat oven to 425°F (220°C)

13- by 9-inch (33 by 23 cm) glass or metal baking pan, oiled (preferably olive oil)

1 cup white whole wheat flour (e.g., KingArthur brand)

1 cup unbleached bread flour

1 tbsp baking powder

1/2 tsp fine sea salt

1 cup water

3 tbsp olive oil, divided

1-1/2 tsp coarse sea salt

1. In a large bowl, whisk together flours, baking powder and fine sea salt. Using a wooden spoon, stir in water and 1 tbsp of the oil until blended.

2. Turn dough out onto a lightly floured surface and knead for 1 minute to develop the gluten slightly.

3. Transfer dough to prepared pan and pat into a 1/2-inch (1 cm) thick rectangle (it will not cover entire bottom of pan). Poke indentations all over top of bread with your fingertips. Brush or drizzle dough with the remaining oil and sprinkle with rosemary and coarse sea salt

4. Bake in preheated oven for 20 to 25 minutes or until golden brown. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool. Serve warm or let cool completely.

Storage Tip

* Store the cooled focaccia, wrapped in foil or plastic wrap, in the refrigerator for up to 1 day.

Variation: Spelt Baking Powder Focaccia

Replace the white whole wheat flour with an equal amount of whole grain spelt flour.

Toppings in Photos

Add these or any other toppings to the uncooked dough and sprinkle with the coarse sea salt as directed above.

Rosemary-Garlic: 1 tbsp chopped fresh rosemary plus 3 thinly sliced garlic cloves (push the slices of garlic into the dough)

Tomato-Black Pepper: 1 medium, thinly sliced tomato (pat with paper towels to remove some excess moisture before placing on the dough), some bits of leftover goat cheese (about 1/4 cup—completely optional) and about 5 turns of freshly cracked black pepper.

Lentil-Quinoa Frittata Bars

noreply@blogger.com (Camilla) — Fri, 04 May 2012 19:24:00 +0000

I followed through on my promise to myself in yesterday’s post and have set about on a full-fledged cleaning tear. The pantry and refrigerator are scoured to their bright and shiny sheen of yore, and now I’m on to the closets. Oh, the glamour! I especially need to finish going through Nick’s old toys and deliver those he’s outgrown to Goodwill before he returns home and declares every last item a long lost favorite.

In the midst of scrubbing, mopping, and heaving bags to my trunk (toys) and garbage (too gross to detail), I’ve removed my rubber gloves to write about my power breakfast bar. No oats, peanut butter, or brown rice syrup here: I’m talking about a savory frittata bar that you can make ahead and eat for a quick weekday breakfast on the go.

Lentils, quinoa and some sautéed green onions make up the filling, providing serious sustenance for the entire morning, as well as structure to the eggs so that the frittata can be cut into bars. I used some leftover lentils I cooked for a salad, but canned, rinsed lentils (such as Eden Organics and Westbrae brands) make these bars even easier. Canned, rinsed black beans would be a smashing swap, too.

I love these bars cold, but you can warm them up for 15 to 20 seconds in the microwave, too (wrap in a paper towel—don’t re-warm for too long or the eggs will become rubbery). To store, tightly wrap the individual bars in foil or plastic wrap. You can freeze these for a few weeks, too (tightly wrap as described then seal in an airtight container or zipper top bag); thaw the individual bars overnight in the refrigerator and you’ll be good to go in the morning.

Have a great weekend. I’m going to spend mine staring at my pristine pantry.

Lentil & Quinoa Frittata Bars

A frittata is an Italian omelet in which the filling ingredients are mixed with the beaten eggs and the mixture is baked or broiled until set. Don’t relegate it to the land of brunches: make it ahead, let it cool, then store it in the refrigerator for weekday frittata bars on the go.

Makes 12 bars

Preheat oven to 350°F (180°C)

8-inch (20 cm) square glass baking dish, sprayed with nonstick cooking spray (preferably olive oil)

6 large eggs 6

1/2 tsp fine sea salt 2 mL

1/4 tsp freshly ground black pepper 1 mL

2 tsp extra virgin olive oil 10 mL

1 cup chopped green onions 375 mL

1-1/4 cups cooked quinoa (see below), cooled 375 mL

1 cup cooked lentils (I love canned lentils!) 250 mL

1/4 cup freshly grated Parmesan cheese 60 mL

1. In a large bowl, beat eggs, salt and pepper until blended. Set aside.

2. In a large skillet, heat oil over medium-high heat. Add green onions; cook, stirring, for 3 to 4 minutes or until softened. Stir in quinoa and lentils and cook, stirring, for 1 minute.

3. Spread quinoa mixture in prepared baking dish and pour egg mixture over top. Sprinkle with cheese.

4. Bake in preheated oven for 23 to 28 minutes or until golden and set. Let cool on a wire rack for at least 10 minutes before cutting into bars. Serve warm or let cool completely.

Cooked Quinoa:

To prepare 1-1/2 cups of cooked quinoa, combine 1/2 cup quinoa and 1 cup water in a small saucepan . Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 2 to 3 minutes. Transfer to a bowl, fluff with a fork, and cool completely for use in the cookies.

Double Quinoa Cookies with Cranberries & Walnuts

noreply@blogger.com (Camilla) — Thu, 03 May 2012 15:21:00 +0000

Greetings, all!

My posts have been sporadic these past months, to say the least. Mea culpa, friends. I've been in masochistic recipe development- and cookbook writing- mode, replete with piggy-backing deadlines, manic hair-pulling, and incessant teeth gnashing. Whee! The only way to survive has been to let a few things go, such as regular blog posting...and housework...and eyebrow plucking (hello unibrow).

But no complaints (except from Kevin), especially because I am ~~so excited~~ SO EXCITED about my upcoming (specifically, August 28th) book. Wait for it...here comes the shameless self-promotion... drumroll...

500 Best Quinoa Recipes: Using Nature's Superfood for Gluten-Free Breakfasts, Mains, Desserts and More !!!

I've used quinoa every which way in this book and the happy side-benefit is that all of the recipe testing has left me feeling healthier than ever and 5 pounds lighter to boot.

One of my goals with the book was to showcase the versatility of quinoa flour, too. If you've poked around here on on Enlightened Cooking, you may have noticed that I've posted a few recipes using quinoa flour. I love that it is delicious, produces beautiful quickbreads, flatbreads and sweet treats without the addition of xanthan gums or the like, is naturally gluten-free, über-healthy (complete protein, baby), and, in adiditon to be available milled and ready-to-use, can be made with ease using a cheap-o coffee mill. I've included more than 100 baking recipes in the book that use it (exclusively, not in combination with other flours).

Enough yakking, it's time to show, not tell. These are my double quinoa cookies, which you can happily munch on for breakfast on the go, a snack, or a treat. Easy, yummy, and both curious kids and skeptical spouses approve.

I'll be sharing lots (LOTS) more quinoa fun now that I'm (momentarily) shackle-free (i.e., big round of edits complete, text is off to typesetter). But for now, I'm off to have my cookie and eat it, too...right after I clean the refrigerator and find the tweezers.

Double Quinoa Cookies with Cranberries & Walnuts

Your subconscious will register “cozy comfort” with this nostalgic combination of cranberries, walnuts and cinnamon. Cooked quinoa in the dough gives the cookies a unique and incredibly appealing texture reminiscent of oatmeal and a flavor hinting of toasted sesame.

Makes about 42 cookies

Preheat oven to 350°F (180°C)
1 large baking sheet, lined with parchment paper

1-1/4 cups    quinoa flour
1 tbsp    cornstarch or arrowroot
1 tsp    ground cinnamon
1/2 tsp    baking soda
1/2 tsp    fine sea salt
1 cup    natural cane sugar or packed light brown sugar
1    large egg
1/2 cup    unrefined virgin coconut oil, warmed slightly, or unsalted butter, softened
1 tsp    vanilla extract
1-1/2 cups    cooked quinoa (see below), cooled
3/4 cup    dried cranberries
1/2 cup    chopped toasted walnuts or pecans

1.    In a small bowl, whisk together quinoa flour, cornstarch, cinnamon, baking soda, and salt.
2.    In a large bowl, using an electric mixer on medium speed, beat sugar, egg, oil and vanilla until blended. Stir in flour mixture until blended. Using a wooden spoon, Stir in quinoa, cranberries and walnuts.
3.    Drop dough by tablespoonfuls onto prepared baking sheet, spacing them 2 inches apart.
4.    Bake in preheated oven for 9 to 12 minutes or until golden brown. Let cool on pan on a wire rack for 2 minutes, then transfer to the rack to cool. Repeat with remaining dough.

Tips
*    Other dried fruits, such as raisins, blueberries, and chopped apricots may be used in place of the raisins.
*    If you have a nut allergy, toasted seeds (such as sunflower seeds, pepitas, hemp seeds) may be used in place of the nuts. The nuts may also be omitted entirely without any substitution.

Cooked Quinoa:

Lemony Lentil and Quinoa Salad

noreply@blogger.com (Camilla) — Tue, 03 Apr 2012 19:45:00 +0000

I'm back from a whirlwind of a trip to New York City to attend the annual conference for the International Association of Culinary Professionals. This year's theme was The Fashion of Food and upon leaving, I feel like I have a fabulous new wardrobe, replete with dazzling accessories.

So many amazing writers, chefs, bloggers, and a gamut of other food industry professionals, too, from specialty food producers and purveyors, literary agents, food photographers, food editors, food PR pros and so much more. It might have been overwhelming had I not roomed with one of the most incredible people ever, my friend and fellow blogger, Julie Hession. We marveled at the fabulous presenters (many, but in particular, Sara Moulton and Kim Severson!!!!), giggled about the (few) snarky ones (who will remain anonymous), shared notes from our sessions, ate heaps of yummy food, worked it off by tromping the streets, meeting great new friends, and having what amounted to the best professional experience I've had in my life.

Phew!

Now I'm pooped, but, oh my, the to-do list before me is lengthy, my parents are flying in from California on Thursday, my husband and son are in need of major snuggle time (me too!), I'm behind on my editing, and there is a giant pile of laundry ~~calling~~ screaming my name.

Which is why I decided to make lunch instead.

In contrast to the rain and chill of New York, Nacogdoches is hot and muggy. No more soups and warm sandwiches (my on-the-run lunch for the past few days); I needed a cool, but filling salad. When I looked at what was on hand, I knew the perfect recipe, one straight from the pages of my new book: a lemony lentil and quinoa salad.

This is an ideal dish for the transition period from winter to spring (or, here in Texas, the leap from mild winter to intense summer). It's all the fashion :)


The combination of quinoa and lentils, seasoned with salt and pepper, is incredibly delicious in its naked form--a great side dish or filling for burritos and quesadillas.

Three ingredients I try to have on hand for all sorts of dishes: flat leaf (Italian) parsley,
green onions, and fresh lemons. So many quick meals can spawn
from these three fresh ingredients!

Lemony Lentil and Quinoa Salad

Among the many wonderful things about quinoa is that it cooks quickly and is substantial without being heavy, making it the perfect transition dinner from summer to fall.

Makes 6 main-dish servings

6 cups water, divided

1 cup dried green lentils, rinsed

1 cup quinoa, rinsed

1 tsp dried tarragon

1/2 tsp fine sea salt

1/4 tsp freshly cracked black pepper

2 tsp finely grated lemon zest

3 tbsp freshly squeezed lemon juice

2 tbsp extra virgin olive oil

1 tsp Dijon mustard

3/4 cup thinly sliced green onions

1 cup packed fresh flat-leaf (Italian) parsley leaves, chopped

1. In a medium saucepan, bring 4 cups (1 L) of the water to a boil over high heat. Add lentils, reduce heat and simmer for about 30 minutes or until tender but not mushy. Drain and let cool completely.

2. Meanwhile, in another medium saucepan, combine quinoa and the remaining water. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 15 to 18 minutes or until water is absorbed. Remove from heat and let cool completely.

3. In a small bowl, whisk together tarragon, salt, pepper, lemon zest, lemon juice, oil and mustard.

4. In a large bowl, combine cooled lentils, cooled quinoa and green onions. Add dressing and gently toss to coat. Cover and refrigerate for at least 1 hour, until chilled, or for up to 4 hours. Just before serving, add parsley and gently toss to combine. Season with additional salt and pepper to taste.

Persian Brown Rice and Cashew Salad

noreply@blogger.com (Camilla) — Fri, 23 Mar 2012 16:37:00 +0000

As promised, here is the grain salad I mentioned in yesterday's post: an easy brown rice salad.

I love rice salads, in large part thanks to my mother who has several in her repertoire. The cooked grains soak up so much flavor--whatever the dressing you choose, the results will be delicious (for days). It's a an excellent side dish, but with the addition of cashews, it can also take the lead as a light entree or lunch.

The ingredients in this particular salad are all familar, but the sum total is decidedly exotic. I love the way cinnamon, in particular, can surprise and delight when used in savory dishes. Here it works with fresh lime--both the juice and the zest-- to imbue the rice with tremendous flavor. Green onions and mint add color and freshness; cashews a buttery crunch.

Have a wonderful weekend! Hope the weather is as glorious where you are as it is here.

Persian Brown Rice and Cashew Salad

Makes 6 to 8 side-dish servings

1-1/2 tsp ground cinnamon

1/4 tsp fine sea salt

2 tsp finely grated lime zest

3 tbsp freshly squeezed lime juice

3 tbsp extra virgin olive oil

1 tbsp liquid honey or brown rice syrup

3 cups cooked brown basmati rice or other long-grain brown rice, cooled

1/2 cup chopped pitted dates

3/4 cup thinly sliced green onions

3/4 cup packed fresh mint leaves, chopped

1/2 cup lightly salted roasted cashews, coarsely chopped

1. In a small bowl, whisk together cinnamon, salt, lime zest, lime juice, oil and honey.

2. In a large bowl, combine rice and dates. Add dressing and gently toss to coat. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 24 hours. Just before serving, add green onions, mint and cashews, gently tossing to combine.

Whole Grains Cooking Guide

noreply@blogger.com (Camilla) — Thu, 22 Mar 2012 18:14:00 +0000

The rain is gone, the sun is out, and spring is here in all of its blooming glory. I’ve taken my laptop outside to work on some editing, but it’s time to take a break and think about dinner.

Kevin is off to a dinner meeting this evening, so my thoughts are leaning towards a whole grain salad that I can savor tonight, as well as some lunches for the days ahead. I’ll post the outcome tomorrow. In the meantime, I thought I’d share the whole grains cooking guide I developed for my new book, 5 Simple Steps to Healthy Cooking.

Whole grains make a perfect side dish, any time, any season. Convenient, inexpensive and incredibly delicious, they are rich in carbohydrates, the body’s main fuel supply, as well as vitamins, minerals, fiber, antioxidants and phytonutrients. Add dried or fresh herbs, spices, nuts, seeds, cheeses or vegetables — the possibilities are almost endless.

But don’t think of whole grains as merely side-dish fare. As it gets warmer, they are perfect for making hearty salads with little effort and lots of flavor (just pair with your favorite dressing, toss in herbs, vegetables, you name it).

They are terrific for main dishes, too, as a satisfying foundation for meatless main dishes or to stretch a small amount of meat, fish or poultry. And when it comes to breakfast, options abound. Prepare any of the grains the night before, let cool, cover and refrigerate, then warm the next morning for an oh-so-satisfying breakfast in minutes. Top with the milk of your choice, yogurt, fresh fruit or a drizzle of maple syrup. Enjoy!

Cooking Directions

1. Combine grains and water in a medium saucepan. If desired, add 1/2 tsp (2 mL) fine sea salt. Cover and bring to a boil over high heat. Reduce heat and simmer for the specified cooking time.

2. Remove the lid and test the grains for tenderness. If more cooking is needed, recover and cook for 5 to 10 minutes, adding up to 1/4 cup (60 mL) water if all the liquid has been absorbed.

3. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Exceptions

* Buckwheat groats: Prepare as directed, but bring water to a boil before adding the groats. Return to a boil. Reduce heat and simmer for the specified cooking time.

* Bulgur:Bulgur can also be soaked, rather than cooked, for use in salads and other preparations. Place bulgur in a large bowl and cover with an equal amount of boiling water. Let stand for about 30 minutes or until water is absorbed. Fluff bulgur with a fork.

* Farro:Prepare as directed, but drain the excess water when farro is tender. Use immediately (no need to let stand).

Here's kitty, trying to get in on the outdoor photo shoot!

Koshari (Egyptian Chili)

noreply@blogger.com (Camilla) — Wed, 21 Mar 2012 22:16:00 +0000

Ready for an introduction to your new favorite go-to recipe?

Meet koshari.

Koshari is to Egyptians what chili is to Americans. Made of lentils, rice, tomato sauce and a kick of spice, it is a fast-food staple offered by street vendors in cities such as Cairo. And what a great fast food: combining lentils with brown rice creates a complete protein, perfect for hours of energy.

I started making this dish back in my single years; it was so inexpensive, convenient, nutritious and delicious, I would make a big batch at least once a month. I'd typically cook the lentils and rice ahead of time and store in the refrigerator, then boil the macaroni the night of assembly.

You can use any kind of lentils; red lentils are great because they cook in so little time and, since they break down, they become one with the tomato sauce. Then again, I love the distinct, meaty bite of brown, black and green lentils. As for the macaroni: regular, multi-grain, gluten free, the choice is yours. And no need to stick to brown rice for the grain; quinoa is fantastic, or any other cooked grain that suits your fancy. You get the idea: just as variations of chili are endless, so too are versions of koshari. Tweak to your heart’s content to make this basic recipe your own.

Much of the personalization comes from the toppings. Fresh herbs such as parsley, mint or cilantro are traditional toppings; the fresh flavor wakes up all of the other elements of the dish (and adds gorgeous eye appeal). A crumble of tangy white cheese called gibna beida is similarly common; feta cheese and Mexican cotija are very similar, or you can do as I do above and use soft goat cheese.

As you can likely imagine, leftover koshari is even better on day two. And three.

Want to make this dish extra-easy? Umm, yes please!

Use canned lentils and frozen brown rice. Canned lentils are not always available (darn it!) but you are most likely to find them at whole food and natural food grocery stores, or in the healthy food section of the grocery store; amazon sells them, too, if you're willing to commit to multiple cans (do it!). As for frozen brown rice: it is sold at many grocery stores, right there in the frozen foods sections (a mere dollar for a 12-oz bag (which is 3 cups) at my local supermarket). Both are super-convenient options when you're starving and pooped at the end of the day.

Koshari

Makes 6 servings

1 cup dried brown lentils, rinsed

2 cups water

1 cup whole wheat macaroni

3 cups cooked long-grain brown rice

1 tbsp ground cumin

1/4 tsp cayenne pepper

1 jar (26 oz) reduced-sodium chunky marinara sauce 1

Suggested Accompaniments

Chopped fresh mint

Chopped fresh parsley

Crumbled feta cheese

1. In a large saucepan, combine lentils and 2 cups water. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 40 to 45 minutes or until very tender.

2. Meanwhile, in a large pot of boiling water, cook macaroni until al dente. Drain and add to lentils.

3. Stir in rice, cumin, cayenne and marinara sauce; simmer, stirring occasionally, for 10 minutes.

4. Serve in bowls, with any of the suggested accompaniments, as desired.

Sweet Potato Bisque with West Indian Spices

noreply@blogger.com (Camilla) — Tue, 20 Mar 2012 18:55:00 +0000

I would not have guessed that I would be longing for a bowl of soup today; the temperature has been pushing 90 since the weekend and the humidity has been Texas with a capital T.

But the wind was gusting last night, and the windshield sported a few sprinkles as Nick and I drove home from soccer practice. By 8 am this morning it was pouring rain and, as I sit here typing, the weather outside is 57 degrees; by Nacogdoches standards, it's downright wintry. By late morning, I was snuggled in a blanket at my computer, finishing my third cup of Darjeeling (or was it the 4th? 5th?) and coming to the realization that I was still cold...and starving.

I rooted around the pantry and decided soup was in order. The sweet potatoes sitting in their basket inspired me (scratch that: the wrinkling skins of the sweet potatoes reminded me that they would be putrid in another week if left languishing), and when I noticed the can of lite coconut milk on the shelf, I knew exactly what I would make. A creamy, West Indies soup to both fill and perk me up.

I'm in a bit of a post-book-deadline funk: after longing for the manuscript to be finished, it finally is, and rather than elated, I feel deflated. Tea and this lovely sweet potato soup have made all the difference. Plus, I just checked out the new PD James mystery from the library, so I plan to indulge myself in British bliss later this evening. Cheerio!

I wasn't joking around when I said that this soup is made me feel better. Sweet potatoes are rich in vitamin B9 (folate), which is an essential support for the brain’s ability to produce the neurotransmitters that regulate mood, as well as other vital bodily functions.

If you're not keeping a can or two of light coconut milk in your pantry, do! It is so simple to throw together a quick curry or soup with other bits and pieces from the refrigerator, freezer or pantry.

Sweet Potato Bisque with West Indian Spices

As an avowed lover of all things sweet potato, I am unabashedly beholden to this soup. It has just the right balance of sweet, savory and spicy.

Makes 6 servings

Food processor, blender or immersion blender

2 lbs sweet potatoes, peeled and shredded

2 tsp mild curry powder

1 tsp finely grated lime zest

1/2 tsp ground allspice

4 cups reduced-sodium ready-to-use chicken or vegetable broth

1 cup light coconut milk

1 tbsp freshly squeezed lime juice

1/4 tsp cayenne pepper

1. In a large saucepan, combine sweet potatoes, curry powder, lime zest, allspice and broth. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until sweet potatoes are very soft.

2. Working in batches, transfer soup to food processor (or use immersion blender in pot) and purée until smooth. Return soup to pan (if necessary) and whisk in coconut milk and lime juice. Warm over medium heat, stirring, for 1 minute.

3. Serve soup sprinkled with cayenne.

Tip

* When puréeing the soup in a food processor or blender, fill the bowl no more than halfway full at a time.

Storage Tip

* Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

Quinoa Flour Banana Bread (gluten free)

noreply@blogger.com (Camilla) — Mon, 19 Mar 2012 19:21:00 +0000

Shhh. This banana bread is made with quinoa flour.

I'm happy to let you in on the secret, but it is hush-hush at our household. My lovely husband Kevin is all for whole wheat flour (in moderation) and quinoa (as a side dish), but he is wary of what some would call "alternative" flours (he simply dubs them my "weird ingredients').

I sympathize. We grew up in very different worlds (Arkansas for him; California for me), and while he has come around to my way of eating in many respects, I have budged little on the Southern food front save for cakes, gumbo, and hushpuppies (my father-in-law makes the lightest, tastiest version of the latter). I suspect he fears that if he gives me too much leeway on the health food front, I might start worshiping seitan.

Rather than unnerve him on his first day back to work following spring break, I am keeping the quinoa flour-ness of my quick bread on the lowdown. I promise to enlighten him, when he's on the last slice. Given that he had a slice for breakfast and also packed a piece for a snack, it won't be long.

I love the crusty ends of quick breads. I may make my next batch in my husband's brownie edge pan to maximize the crunchy edges. I'll keep you posted.

Note that this bread does not rise as high as wheat flour banana bread.Yet the texture is still light and tender. Quinoa flour--which is naturally gluten free-- lends a delectable nuttiness to baked goods; I especially love it in combination with banana.

Banana Quinoa Bread

This otherwise humble bread is a most delicious example of a true comfort food. It’s the perfect use for bananas that are past their prime for eating out of hand.

Makes 12 slices

Preheat oven to 350°F (180°C)

8- by 4-inch (20 by 10 cm) glass or ceramic loaf pan, sprayed with nonstick cooking spray

1-1/3 cups quinoa flour 325 mL

2 tsp gluten-free baking powder (regular if you are not following GF diet) 10 mL

1/2 tsp fine sea salt 2 mL

1/2 tsp ground cinnamon 2 mL

1/2 tsp ground nutmeg 2 mL

1 large egg 1

1 cup mashed ripe bananas (the blacker the skin, the better--and naturally sweeter!) 250 mL

1 cup plain yogurt 250 mL

1/2 cup sucanat or packed light brown sugar 125 mL

1/4 cup unrefined virgin coconut oil, warmed, or unsalted butter, melted 60 mL

1/2 cup chopped walnuts or pecans, toasted (optional) 125 mL

1. In a large bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.

2. In a medium bowl, whisk together egg, bananas, yogurt, sucanat and oil until blended.

3. Add the banana mixture into the flour mixture and stir until just blended. Gently mix in walnuts, if using.

4. Spread batter evenly in prepared pan.

5. Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool.

Storage Tip

* Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.