Quinoa (not Rice) Pudding

Thought I'd take a quick minute to jot down this yummy recipe. With all the talk of Arsenic in our rice, I must admit, I am making quinoa more than ever (and I made it a lot before!). I adapted this recipe from Martha Stewart's wholeliving.com recipe.

1 1/2 c. quinoa
3 c. plain or vanilla almond milk, unsweetened

Cook covered on medium high, until liquid is gone (about 10 min.). Turn burner off, but leave pot on the burner.

Combine:
2 eggs
1 c. plain or vanilla almond milk, unsweetened
1/2 t. cardemom
1/4 t. cinnamon
1/2 c. raisins, or other dried fruit (chopped apricots, cranberries, etc.)
1/8 c. honey
1/4 c. unrefined cane sugar

Turn heat back on medium, and pour in egg mixture. Stir quickly to avoid eggs curdling, and continue cooking for a five minutes more. You can add more milk if you like your pudding a bit runnier. Cool slightly and serve with a dollop of whip cream if you can have it.

Moroccan Chicken Soup

I knew I needed to find some new soup recipes when my dd said to me, "Why do we always have Mulagatani?? Don't you know any other soups to make?" Yes, I do, but c'mon, that mulagatani is flippin' good! However, her challenge became my challenge, and I've found another soup that I like very much. Here it is:

1 Tbs. Olive Oil

1 whole chicken breast, cubed

 1 onion, chopped

1 zucchini, chopped

1 tsp. garam masala

1 carton or 4 c. chicken broth

1/2 c. quinoa

1 (14.5 oz) can of diced tomatoes

1 (16 oz) can of chickpeas

salt and pepper if desired

Heat oil. Cook chicken breast until starting to turn opaque. Add onion, garam masala, and zucchini. When onions are soft, pour in chicken broth, and add quinoa. Simmer for 10 minutes or until quinoa is cooked. Add tomatoes and chickpeas, and simmer until everything is warm.

Adapted from The Best Simple Recipes by America's Test Kitchen

Peasant Soup

This soup is so hearty and good. Serve it with rustic bread and sharp chedder (if you can have it) and be satisfied!

I know this picture might not be the most appetizing, but trust me, this soup is yummy!

Heat oil, and fry until soft:

2 Tbs. vegetable oil

3 ribs celery, diced

2 carrots, diced

1 onion, diced

3 cloves garlic, minced

1/4 t. ground tumeric

Add and cook until tender:

1 can (28 oz.) diced tomatoes

1/3 c. dried green lentils

4 1/2 c. water or chicken broth

Add:

1 Tbs. tomato paste

1 c. cooked pasta (optional)

1 can (19 oz.) bean medley, drained and rinsed

Stir in:

2 Tbs. chopped fresh parsley

1 Tbs. chopped fresh mint

1/2 t. salt or to taste

Serve!

This soup surprised us all with how tasty it was, and my kids loved it! I hope you like it too!

Quinoa Cakes with Lemon Yogurt Sauce

These are really tasty. Crispy on the outside, tender on the inside. And healthy for us too.

1 1/2 c. quinoa

3 c. vegetable broth (or chicken broth)

1/2 c. olive oil

Half an onion, chopped

3 cloves garlic, minced

1/2 t. salt

1/4 t. pepper

3 c. trimmed fresh spinach

3 eggs

1/2 c. grated parmesan cheese, or cheese substitute

2 Tbs. Panko

1 1/2 t. baking powder

1/4 t. grated lemon rind

1 Tbs. toasted sesame seads, pine nuts, or slivered almonds

LEMON YOGURT SAUCE:

1 1/2 c. Balkian style plain yogurt

1/2 c. thin sliced green onions

1 Tbs. lemon juice

pinch each of salt and pepper

Bring quinoa, broth and water to boil. Reduce heat; simmer, covered for 15 minutes and cook until all broth is absorbed.

Meanwhile, heat 1 Tbs. oil in skillet and fry onion, garlic, salt and pepper, stirring occasionally, unitl onion is softened. Add spinach; cook until wilted. Let cool and coursely chop.

Whisk eggs, cheese, Panko, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into burger-sized patties. Transfer to wax paper-lined tray, and refrigerate for 1 hour.

In nonstick skillet, heat half of remaining oil over medium-high heat; fry half of the patties, turning once with 2 spatulas, until golden. Keep warm on baking sheet in 200 oven. Repeat with remaining oil and patties. Serve drizled with Lemon Yogurt Sauce and sprinkled with sesame seeds/nuts.

Adapted from: The Vegetarian Collection: Creative Meat-Free Dishes that Nourish & Inspire by Alison Kent & The Canadian Living Test Kitchen