Quick Cooking with Quinoa

It's amazing how fast the natural foods industry moves to get popular items on the shelf for the masses. There's the soy milk craze, acai craze, and now I'm starting to get the sense of a quinoa craze. It's everywhere! Its even showing up at local restaurants as side dishes, who would have thought? Check out this recent article Link

So, I've been cooking with quinoa for a couple years now. At first it tasted funny, there was no satisfaction from eating it, and I always ate it plain. . . a huge mistake! After lots of experimenting in the kitchen, I now love how versatile the seed is - I eat mine for breakfast with almond milk, coconut flakes and a banana, for lunch in my salad or for dinner with some veggies & protein! The best part is, it only takes about 20 minutes to cook. The second best part is, you can really make quinoa suit your personal tastes.

For savory, I'm posting one of my favorites. . .

Quinoa with Leeks & Asparagus

3 leeks chopped up (about 1 1/2 cups)

1 bunch of asparagus (I pick the skinny stalks)

Pepper

Pinch of Salt

Maybe a tablespoon or two of white wine

2 cups cooked quinoa

Olive oil

Cooking the quinoa

The proportions are simple: 1 cup quinoa to 2 cups water. Place everything into a sauce pan, turn the burner on high and bring the water to a boil. Once boiling, turn down to simmer, cover and let it sit until water is fully absorbed. This may take around 20 minutes... not that long.

The good stuff

Dice leeks into small slices. Be sure to clean them really well before chopping. Wash and dice asparagus. In a large sauce pan, add some olive oil over medium heat and stir in the leaks. Once leeks become transparent, add the asparagus. Add salt & pepper to taste... I even threw in a couple tablespoons of white wine (psst secret ingredient). Let everything marinate. The asparagus will turn a vibrant green and the leeks will start caramelizing. After about 8-10 minutes, add 2 cups of cook quinoa. Toss around to soak up the flavors. You could even let the quinoa crisp up a bit on the bottom of the pan.

This makes about 4 ample servings. I topped mine off with a fried egg and some avocado.

Breakfast for Athletes

I love pancakes but I don't love the heavy, slouchy, lazy feeling I have after I gorge myself with buttermilk pancakes, french toast or waffles. As a result, I rarely eat such high density, carb overloading options for breakfast, especially during the week days.

This new recipe is anything but unhealthy, yet it also satisfies the pancake cravings. Using coconut flour (you can find this at your local Whole Foods), whipped-up egg whites and a ripe banana, you are able to achieve a "pancake" like breakfast that leaves you feeling satisfied and ready to take on the day. I promise.

Just check out this recipe below...

Banana Pancakes... a lighter version

2 large bananas, smashed

2 eggs

2 egg whites

2 tbsps high quality honey

2 tsps vanilla

1 tsp baking soda

1/4 cup coconut flour (or Almond Meal)

Olive oil or butter for the frying pan

Directions

Combine smashed bananas, eggs, honey, vanilla and baking soda with a whisk or fork. Add the coconut flour and combine well. In a separate bowl, beat the egg whites until soft peaks form. Fold the whipped egg whites into the pancake mixture.

I like to top mine off with some blueberries while they are cooking in the frying pan. You could also add some coconut flakes, strawberries, walnuts, you get the idea.

In a frying pan, heat 1 tbsp butter or olive oil. Lastly, fry up your "pancakes"!

Recipe courtesy of a new Paleo/Gluten/Fitness friendly blog, SweetCheeksHQ.com

Recovering, then doing it all over again.

This recipe is all about recovering. Earning back those calories you spent on pumpkin pie, extra gravy, delicious homemade challah stuffing ... ehem the best stuffing ever... and whatever it was that your little heart desired. I almost feel like Thanksgiving sets off a feeding frenzy, one that is influenced by cold weather and the fact that my office is starting to fill up with gifts in the shape of Holiday treats. I pride myself for my usual resistance to free treats in the office, but this time of the year, my self control dwindles. A little bite here, a handful of something there and all of a sudden I am slumped over my desk with very little energy to do anything else but head back to the break room and, well, eat more.

Back to recovery. Ellie Krieger's Curried Butternut Squash Soup from her book "The Food You Crave" is a healthfully sweet dish that will leave you dishing for more. Full of vitamins and minerals, also free of cream, sugar, and grease, it's filling and delicious. The perfect compliment to nursing a Thanksgiving feast hangover, and it will definitely never leave you slumped over your desk at work. I recommend making a big batch, freezing some, and saving some for lunches and dinner. It goes great with some homemade croutons or shaved Parmesan cheese.

Curried Butternut Squash Soup

Ellie Krieger's The Food You Crave

1 tablespoon canola oil

1 large onion, chopped (about 2 cups)

2 cloves garlic, minced (2 teaspoons)

One 2 1/2 pound butternut squash, peeled, seeded, and cut into 1-inch cubes

6 cups low-sodium chicken or vegetable broth (I used vegetable)

1 tablespoon plus 2 teaspoons curry powder

1/2 teaspoon salt, plus more to taste

2 tablespoons honey

You will need a large soup pot and a blender or hand help immersion blender. Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat and stir in the honey. In two batches, puree until smooth in the blender. Make sure soup is very smooth with no lumps. Taste and season with salt if necessary. Top it off with some homemade croutons, Greek yogurt or Parmesan cheese.

The Paleo Diet

For the past two weeks I have joined a group of Crossfitters in the attempt to eat like a "caveman" for the entire month of October. Supposedly the Paleo Diet is the healthiest diet in the world - removing all dairy, sugar, alcohol, wheat, rice... you get the picture... from your diet. Yes, this has been very very difficult.

I work the typical 8 to 5 with occasional overtime days just because life err work gets busy. A diet like this could seriously damage your routine. I've realized all of my vices were affecting my day to day existence; however, with these changes my life is healthier and my body is happier.

There has definitely been some cheating... drinking my favorite brew of dark coffee in the morning and a glass of wine last Friday night. There have also been some amazing recipes exiting my kitchen. Forced to cook my own food each night, I've surrounded myself with the freshest produce making my creations endless.

Fish in a Pouch (en Papillote)

2 cloves of garlic

1/4 red onion roughly chopped

1/2 bell pepper roughly chopped

1/2 cup chopped dill

juice of 1/2 a lemon

2 small fillets of any white, flaky fish (I used Tilapia)

Preheat oven to 350 F

Cut out a large piece of parchment paper (about 12'' by 12''), this will be the Pouch for the fish, etc. Chop the garlic, onion, bell pepper, dill and anything else you find suitable for flavor. Place the clean fillets of fish on the parchment paper and top with the other ingredients. Squeeze lemon over the top and add a dash of sea salt (no table salt).

Fold & twist up parchment paper creating a pouch. Place in the oven for about 20 minutes.

Cooking en papillote is a different way to steam your food. No oil is needed and your dish always comes out moist and flavorful. I try to add as much intensely flavored ingredients to a white fish en papillote so I won't need to use salt in the end. In fact, you could even top off the steamed fish with this lemony pesto . . .

12 more days to go . . . wish me luck!

When Fall gives you Apples...

Make Apple Pie!

What better way to end an insanely busy week than with a slice of homemade apple pie. As Fall creeps into the background I can't help but feel a sense of coziness, warmth and quietness. The Summer partying is officially over. Now, it's all about family, week night television and enjoying a slower pace of life. That is, once you leave work for the day.

It feels so strange to be back in my hometown as the sense of familiarity of the seasons is laden with childhood memories, sights, smells, and sounds. A little weird yet so comforting. So why apple pie? A classic for really any season, but Fall is when the Engel apple tree has branches covered in fruit. It's pretty amazing to see, as this Gordon variety Apple tree is seasonally consistent with its fruit production. It keeps not just my Dad happy with Apple Crisps, pies, and cobblers but also the birds that frequent it for the overripe apples that have fallen to the ground.

This pie is a combination of several recipes. Never am I one to follow a recipe, so why not multitask and incorporate three? The crust is from Julia Child; we use Crisco & butter.

Classic Apple Pie with Streusel Crumble Topping

for the crust... Baking with Julia
5 1/4 cups all-purpose flour
1 1/2 sticks cold unsalted butter cut in cubes
1 3/4 cups solid vegetable shortening, chilled
1 cup ice water

To make the dough, start with very cold ingredients. Place the dry ingredients in the food processor and pulse to mix. Add the cubed butter and shortening and pulse again until dough looks like cornmeal. Add a little cold water and pulse, continue to do so until the mixture sticks together when pressed between your fingers. Chill the dough!!! wrap the dough in plastic and refrigerate for at least 2 hours... I'd recommend a full day.

for the Oat-Wheat Germ Streusel Topping... The Perfect Pie
5 tablespoons all-purpose flour
a pinch of salt
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 cup old fashioned rolled oats
1/4 cup toasted wheat germ
5 1/3 tablespoons unsalted butter diced, at room temperature
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

In a large bowl combine everything with your hands. This is the fun part!

apple filling... The New Basics Cookbook
6-8 apples
1/2 stick unsalted butter, melted
1/2 cup plus 2 tablespoons sugar
2 tablespoons cornstarch
3/4 teaspoon ground cinnamon
1 teaspoon grated lemon zest
(or maybe a tad more, this is my fav addition)
1 teaspoon vanilla extract

Egg Wash for Dough
Beat together:
1 egg
tablespoon of water

Preheat oven to 350F

Peel and slice the apples and combine everything in the apple filling list together in a big bowl. The cornstarch will thicken the apple filling while the zest will bring out some juices in the apples.

Roll out the dough on a floured surface. Place into a pie dish. I believe this dough will make two pies, so you can always freeze one of the round discs. Brush the egg wash on to the pie dough and pre-cook the dough for about 8 minutes, or until dough is set.

Let cool. Next add the apple filling. Cover the apples with the Streusel Crumble.

Bake for about 1 1/4 hours, or until the filling is bubbling and the crust edges are golden brown.

phew... that was a lot of direction! Last but not least, Dig In!

Recession Canned Bean Salad

Ahhh bean salad, how I despise you... that is until I throw in some dill and pan roasted carrots.

One of my best friends lives her life gluten and dairy free. So after I told her I'd cook for the "Concert Under the Stars" picnic I became a tad stumped on what to make. My main dish was paprika, mint yogurt marinated chicken kabobs. For the side, I needed something with a punch of flavor that would be OK cold. After carousing the food blog network, I came across this salad on 101 Cookbooks. A little hesitant and with not much time on my hands, I gave in to the canned beans. Cringing as I winded the can opener along the rim of my lovely canned white beans, then my even more lovely black beans, my heart almost didn't let me do it.

Nothing against bean salads, but I really don't find them appealing. So I certainly surprised myself with this one! The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans, to my surprise. This is a great dish for any picnic and will work great for work lunches.

Roasted Carrot & Dill Duo Bean Salad
adapted from 101 Cookbooks
3 cups chopped carrots
1 clove of garlic
1 can of white beans
1 can of black beans
1/4 cup chopped dill
salt & pepper to taste

for the vinaigrette
1/4 cup good olive oil
juice of half a lemon
2 shallots diced
salt & pepper to taste

Over medium heat, in a large fry pan, heat up some cooking oil ( I prefer Spectrum Canola Oil). Add the diced garlic and carrots. Saute carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!

In a medium bowl throw in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.

In a small bowl whisk together all of the vinaigrette ingredients. Take a taste to test seasoning. You may need to add more salt/pepper. Lightly toss into the bean salad.

I have to admit that I was quite impressed with this bean salad. Consider it my ammo for the next pot luck picnic!

Namaste, Mary's Secret Garden

Eating raw, unrefined food is a way of life I try to embrace as much as possible. As an ex collegiate athlete, I look for foods that nourish my soul and give me a natural boost to take on the day. Although I love to eat out and indulge, it’s nice to have accessible indulgences that taste just as good as they are for your body.

Mary’s Secret Garden is Ventura’s local Vegan restaurant offering the community some of the freshest and tastiest vegan dishes. Mary is positively passionate about her food, paying attention to every detail in presentation and quality of ingredients she puts in each dish.

Now I’m definitely not a vegan, but I most definitely enjoy my fresh fruits and veggies. That’s why Mary’s is my go to place for that perfect salad, vegan entree and some of the best smoothies in town… I’m nuts about their smoothies. Packed with raw, organic and tropical nutrients, they taste amazing! "Pure energy food" all of her smoothies contain no soy or processed ingredients and are 100% raw. Our society is so accustomed to the typical Jamba that we forget natural can taste good.

One of my all time fav's is their Pistachio Mint Smoothie. Yes, I said Pistachio and Mint! However, the Purple Sky has a lot more to offer… Its ingredients may surprise any smoothie aficionado. Check it out! And if you are inspired, give it a shot!

Purple Sky Smoothie

1/4 cup or small handful of fresh or frozen blueberries
1 whole banana
1 heaping teaspoon of Hemp seeds
1 small handful of Mint leaves
1 large scoop of ice cubes
1/4 to 1/2 cup Raw Almond mylk*
2 tablespoons Raw Agave Nectar

Combine all in a very powerful blender (Vita Mix is definitely worth the investment). Serve right away and enjoy!

*For the Raw Almond Mylk
1 cup sprouted almonds
8 dates w/o pits
4 cups high quality Water

Blend all ingredients until warm to touch, about 1 minute. Strain. Raw Almond mylk will keep in the fridge for up to 4 days.

Food plays so many roles and fills so many needs in our society. A restaurant, like Mary’s Secret Garden, that cares about their food and service beyond its revenue makes better offerings to the individual and to the community, and that’s something I strongly advocate.

Mary's Secret Garden
100 S. Fir Street
Ventura, CA
Website

Cooking with Quinoa

Personal trainer, check. Mental commitment to getting into shape, check. Healthy diet, Quinoa! Summer is just around the corner and I've come to realize this new Southern California tan will look a lot better once I get myself in tip top shape. Hell no, I'm not going on a diet, just cleaning up my act. This next recipe comes from a cooking class I took about a year ago in Ojai, CA at the Lavender Inn. The woman who ran the class was such a wonderful resource for all things food - nutritionally speaking.

Quinoa is an amazing grain that you should incorporate into your diet no matter what. Two things that I love about Quinoa: it cooks in less than 20 minutes and it is so easy to prepare. One thing that I don't recommend for quinoa is eating it plain. Instead, incorporate this awesomely complex carb with vegetables and protein.

Summer Picnic Quinoa Salad

Recipe from Suzanne Landry

1 cup Quinoa
2 cups water
1/2 cup chopped red onion
1/3 cup diced carrots
1/3 cup green peas (fresh or defrosted)
1/3 cup cucumber, peeled & diced
1/4 cup fresh dill
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Optional: 1/2 cup precooked chickpeas

Cook the quinoa in the water on high temp. Once the water starts to boil turn the temperature to low and simmer. Should take about 15 minutes, or until the grain is translucent. Remove from heat and let sit for 10 minutes. Fluff with a fork.

In a large pot of boiling water blanch the carrots for 30 seconds, strain and drain in cold water to stop the cooking. Add the chopped vegetables and chickpeas to the cooked quinoa and toss together. Lastly, toss in the fresh herbs, vinegar and olive oil.

This dish is great served immediately or the next day!

Psst... Quinoa is a great carb choice if you live your life gluten free!

Starting Fresh with Minted Peas

Last week I started my new job. Wow! What a whirlwind it has been, but definitely a fun one. Although I am going to miss Northern California, Southern California is where my heart is... Sun, waves, palm trees and that lovely sense of familiarity wherever I go. My ego has been bruised a bit as I've joined my parents in their humble abode. But I have a new pep in my step and a smile on my face that feel so refreshing.

With my fresh new perspective, it was only necessary that my next dish include mint... a fun herb that's super versatile and has a sweet aroma and flavor. Mint tossed in with some fat, sweet and succulent sugar snap peas makes the perfect spring combination... dressed up with some butter, of course. Peas with mint is a pretty classic side dish. I was given this recipe at one of the cooking classes I participated in at Ramekin's Bed & Breakfast in Sonoma.

Minted Sugar Snap Peas

adapted from Therese Nugent 2009

1 pound fresh sugar snap peas, trimmed and strings removed

3 tablespoons unsalted butter

1 tablespoon fresh mint, minced

zest of 1 lemon

salt to taste

Bring a saute pan filled with water to a boil. Blanche the peas until crisp-tender and bright green (approximately 3 minutes). Remove from the water and set aside. Melt the butter in a saute pan and add the peas. Stir in the mint and lemon zest. Saute the peas until heated through (approximately 2 to 3 minutes). Season with salt to taste. Serve immediately.

What better way to celebrate spring than with refreshing mint, sweet sugar snap peas, and a zest of lemon! ... Maybe mint mojitos?

Psst... I used spearmint from the garden, the most accessible variety.

Ready for Spring... Soup that is

Seasons are what I love most about San Francisco. Originally from the land of palm trees, aka Southern California, it's not too often that I get to pull out my pea coat and mittens for a cold, blustery, winter day (sans snow, thank god). I also no longer take for granted those perfect 75 degrees and sunshine days.

Speaking of seasons, this morning is the first day of March. Spring is on its way, and I'm ready to take on a new adventure - seasonal soup. I pulled out a cookbook from one of my dear friends Breanne, called Soup for All Seasons. The recipe titled "Spinach, Parsley & Honey", (really, honey) had all the qualities I was looking for - vegetarian, satisfying, a bit of sweetness and authenticity. This is sure to keep me satisfied through the first couple rainy spring days of March.

Vegetable Herb & Honey Soup
adapted from Soup for All Seasons
2-3 tablespoons olive oil
1 large carrot, finely chopped or grated
2-3 sticks of celery, chopped
1 small onion, finely diced
1 quart vegetable stock
1/2 cup water
5 ounces baby spinach
1 tablespoon parsley, chopped
3 green onions, chopped
4 basil leaves
1 1/2 teaspoons honey
6 ounces canned tomato paste
1 drop Worcestershire sauce
Salt & freshly ground black pepper

In a large soup pan sautee the carrot, onion and celery in the olive oil over medium heat for about 5 minutes. The onions should become somewhat translucent while the carrots and celery will become more vibrant in color. Pour in the vegetable stock and bring to a boil. Let simmer for around 8 minutes. Next, add the spinach, herbs, honey and tomato paste. Stir quickly to combine all the flavors then simmer rapidly for 5 minutes. Now this is the hard part: Pour the mixture into a blender and puree everything together, leaving some texture. I used a measuring cup and blended the soup cup by cup, leaving some chunks of carrot, onion and spinach. This is difficult as the soup will be hot and has the potential of splattering everywhere! Return the soup to the soup pan and add the drop of Worcestershire sauce, salt and pepper to taste. Re-heat gently for 2-3 minutes and serve.

I topped mine off with a quick homemade basil pesto (basil, olive oil & salt) and some homemade croutons.

For the croutons, I simply sliced up my favorite whole wheat bread into cubes, tossed them in olive oil and salt and baked under 400 degrees fahrenheit for about 10-12 minutes.