Tabouli Inspired Quinoa Salad

 

Summer is finally underway.  Last week was super hot, then Arthur blew in yesterday, and seems to still be hanging around based on the winds outside.  The wind and salt spray were not kind to the garden.  I think I lost most of my peppers and a number of tomato plants.  The chocolate tomatoes seemed to fare the worst.  Time will tell I guess.

Last weekend was my first trip to the Market in a while.  So many yummy things to chose from.  The number one thing on my list was Valley strawberries.  I wait all year for these delicious little berries and they never disappoint.  There really is nothing better.

Other fresh finds – Beets, carrots, green onions, feta, free range eggs, zucchini, herbs, and sprouts

Included in the purchases was a huge bunch bouquet of Italian parsley, that was supposed to be destined for Tabouli until I realized I didn’t have any tomatoes.  So I was forced to improvise.

Tabouli Inspired Quinoa Salad

Amounts are approximate.

1/2 cup uncooked quinoa

Shredded purple cabbage, chopped or julienned carrots, diced yellow pepper, chopped green onions

1 1/2 cups chopped parsley (more or less to taste)

juice of 1 very juicy lemon (about 3 tbsp)

xtra large clove of garlic minced or (2-3 small cloves)

EVOO to taste (2 – 3 tbsp)

salt & pepper

RInse quinoa very well, and prepare per package instructions.  Let cool completely.  I always rinse my quinoa well,even though most says it’s already rinsed.  I still find it has a bitter taste if I skip this step.  I also almost always toast it first before adding the water.  Just place in the dry pot over medium – med high heat until slightly toasty.

Whisk oil, lemon juice, garlic, salt and pepper until well combined.  Add cold quinoa, veggies, and parsley.  Mix well.

There is a lot of healthy goodness in this salad.  Did you know 100 grams of parsley contains more vitamin C than an orange. It’s also an excellent source of vitamin K, A and folate.

This type of salad is easy to change up, add more or less garlic, more cabbage, less peppers more lemon.  Make it your own, get creative and enjoy!

~~ Jackie

 

 

 

 

 

Seven Spice Brown Butter Rice

Here is a simple and tasty side dish for you to try.  Don’t be scared because you see the word butter in the title and whatever you do don’t try to substitute that food like item, that is one molecule away from plastic (aka margarine) you may have in your fridge.  Personally I never liked the taste of margarine and for the most part have always used butter.  There was a short period of time where I did buy into the advertising and used olive oil Becel but it was short lived. 

Butter is a real food that your body knows what to do with and it isn’t the villain it has been made out to be. Grass fed and organic is the best choice because it contains more Omega 3 fats, vitamins (A,E, K2) and antioxidants.  I remember growing up my nanny making butter, from the milk that came from their cows that were milked by hand.  You can’t get more real or organic than that! 

Lets face it butter just tastes better and brown butter, well you just can’t go wrong.

SEVEN SPICE BROWN BUTTER RICE

• 2 cups Basmati rice
• 4 cups water
• 1 tbsp curry powder (or more if you like curry)
• 3/4 tsp 7 spice
• 1 - 2 cups organic spinach, chopped
• 3 – 4 tbsp butter

     

Rinse rice and cook according to package instructions.  In a skillet over medium heat melt butter cook till it is a medium brown colour.  Be careful though once it gets there it will burn quickly.  Turn the heat down a little bit and add the curry and seven spice.  Stir for a few seconds to let the heat bring out the flavour of the spices.  Add the rice and chopped spinach, stir to combine. 

~~  Jackie

Dark Chocolate Crispy Rice Treats

Hi everyone.  What fun and interesting activities did you partake in this weekend?  We celebrated our friends 50th birthday this weekend at a fancy dinner in Citadel Hill.  I’ve lived here my entire life and had no idea they held functions there.  It was a great evening with great food, and great people. 

Here’s a quick and easy treat for you courtesy of one of the PC Cooking school classes I went to.  It’s a different take on Rice Krispie treats.

DARK CHOCOLATE CRISPY RICE TREATS

• 1/2 cup maple syrup
• 1/2 cup brown rice syrup
• 3/4 cup smooth almond butter
• 1/2 chopped dark chocolate (70%)
• 2 tbsp butter
• 1/2 tsp salt
• 6 cups krispy rice cereal

 

    

Grease 9 1/2 x 11 pan and line with parchment paper.  Heat brown rice syrup and maple syrup to a boil. Remove from heat, add almond butter, chocolate, butter and salt.  Stir till chocolate melts  Pour over cereal and mix well.  Pack mixture firmly into prepared pan.  Chill for an hour in the fridge or about 15 minutes or so in the freezer.  Lift out of the pan and cut in squares.  These are best stored in the fridge.

Have a good week.  Fingers crossed we’ll see some sun.

~ Jackie

THAI INSPIRED NOODLE SOUP

Here we are again, the weekend has flown by as usual and we have had our 659 storm this winter.  Normally winter doesn’t bother me but Mother Nature does not seem to be in her happy place so far this year. 

There aren’t a whole lot of Thai restaurant choices where I live… actually besides the local Italian restaurant, our selection is limited to pizza, Tim Hortons and Subway, so when I was craving some Thai a couple of weeks ago I threw this soup together.  As usual I didn’t measure anything, that’s just how I roll most of the time, so I wasn’t sure I would be able to recreate it, but I had another go at it tonight and it turned out much the same.

THAI INSPIRED NOODLE SOUP

• 1 block organic firm tofu (or chicken if you’re not a tofu fan)
• 5 – 6 cups chicken broth
• 2 – 3 tsp Thai Fish Sauce
• 2 tsp Sriracha Sauce (I added more but I like mine spicy)
• 1 inch piece of fresh ginger
• 1 large garlic clove minced
• 3 – 4 green onions chopped
• 2 carrots, julienned
• 1 1/2 cups sliced cremini mushrooms
• Handful of bean sprouts (optional)
• Brown rice vermicelli
• handful of fresh Cilantro, chopped
• Juice of 1/2 lime
• salt, pepper, granulated garlic, EVOO
• Hot Sesame Oil (optional)

Remove as much water from the tofu as possible.  I put mine between a couple of layers of paper towel and press with my cast iron pan for a few minutes.

   

Cut in cubes, toss with a little EVOO, salt, pepper, granulated garlic and a few drops of Hot Sesame Oil if you’re using.  Let sit for 15 mins or so.

Saute mushrooms, set aside.  Saute tofu till slightly crispy, set aside. 

In a large pot combine stock, ginger, fish sauce, Sriracha, and minced garlic.  Simmer over medium heat for 15 mins.  Add tofu mushrooms, carrots and noodles. The amount of noodles is up to you.  If you want more of a broth soup add less noodles, a thicker soup add more.  Simmer till noodles are cooked and carrots are soft.  Add lime juice, cilantro, green onions, a couple more drops of hot sesame oil, and bean sprouts.

Serve immediately

Those of you who know me in real life know I am the kitchen gadget queen.  I think I have every gadget / appliance that was ever made for the kitchen.  It’s an addiction really. I have a big mandolin that will julienne for me but one of my more recent purchases is a Julienne Peeler.  This thing is the bomb!  If you don’t have one, and you suck at hate julienning veggies you need to get one of these. It works just like a veggie peeler and in seconds you have nice thin julienned strips.

   

Have a good week everyone!

~ Jackie