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Indian Spiced Quinoa

31 Oct

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This was my lunch today!  It was very yummy I must say.  It is a great dish, full of the traditional Indian spices like turmeric, cardamom and cinnamon.  Not only do these spices have wonderful health benefits, but the quinoa (pronounced “keenwah”)  is also a healthy whole grain that is packed full of protein.

This flavorful quinoa can be enjoyed by itself as the main dish, or as a side, or perhaps sprinkled over salad greens.  It is a very versatile dish and very easy to make.

I hope you enjoy!

INDIAN SPICED QUINOA

1 cup quinoa

2 cups water

2 shallots

2 garlic cloves

1 Tbsp coconut oil

1/2 tsp turmeric

1/2 tsp cardamom powder

1 whole cinnamon stick

1/2 tsp salt

1/2 orange

1/3 cup raw cashews, chopped

1 tsp hot water

Rinse quinoa in water, strain and set aside.  Chop shallots and garlic and toss them in a pan with the coconut oil.  Heat over medium-high heat and cook for 5 minutes, stirring frequently, until the shallots and garlic begin to soften.  Sprinkle in the spices and cinnamon stick.  Stir and allow favors to blend for 1 minute.

Add the quinoa and water to the pot with the spices.  Turn the heat to high and bring to a boil.  As soon as the water boils, give it a quick stir and cover.  Reduce heat to simmer for 15 minutes.  Do not lift the lid during this time.

Remove the lid, stir and fluff with a fork.  Remove the cinnamon stick.  Squeeze the juice of the orange and pour it over the quinoa.  Sprinkle in the salt, hot sauce, and cashews.  Stir gently with a fork and serve warm.

Recipe found @ www.laurelonhealthfood.com

Kachumbari

26 Jun

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Don’t you just love it when you find a new and exciting dish that you know you will want to make over and over again.  I have a friend from Kenya who has shared many native recipes with me, all of which are very delicious.  In search for some of those recipes I came across this wonderful Kachumbari.  Kachumbari is basically a tomato and onion salad, but what really got my attention was the fresh squeezed lime juice and cilantro that are also on the list of ingredients.  How perfect for this time of year!

There are many variations of this salad across Africa.  It is usually served with nyama choma (roasted meat) or pilau (rice pilaf).  We had it with some grilled chicken and some other veggies and it was just fantastic!  We are in love with our new find.  It also makes a pretty presentation.  I hope you will also enjoy!

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KACHUMBARI

4 medium tomatoes, sliced

1 medium onion, finely chopped

1 bell pepper, finely chopped (optional)

1/2 cup freshly squeezed lime juice

1 cup fresh chopped cilantro

3 grated  carrots

avocado (optional)

Slice tomatoes and arrange on a platter.  Place carrots in center of tomatoes.  Sprinkle onions and bell peppers over tomatoes.  Squeeze half of the lime juice over the top.  Add cilantro and avocado (if using) and squeeze the rest of the lime juice over the avocadoes to keep them from browning.  Your beautiful dish is ready to serve!

This recipe found at www.kenya-information-guide.com.

Sour Cream Cornbread with Sauteed Kale

4 Feb

sour cream cornbread

 

 

This recipe has been around in my family for a while but is rarely ever made.  Why?  I don’t know but maybe it’s because we love my mom’s regular ol’ cornbread just fine!  How do I describe this deliciously moist cornbread?  Well, it is just that.  It is moist beyond belief and it has these wonderful little morsels of corn throughout the bread that puts it over the top!

I made a meal of it with a side of kale.  Let me just say, this is my kind of meal.  Try this cornbread for something different.  You will not be disappointed!

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SOUR CREAM CORNBREAD

1 small carton sour cream

1 cup self rising cornmeal

1/2 cup oil, divided (1/2 in skillet)

1 small can of cream style corn

2 eggs

 

Preheat oven to 450F.  Grease an iron skillet with 1/2 of the oil.  Mix all ingredients together and pour into the greased skillet.  Bake 35 minutes.

 

SAUTEED KALE

olive oil

minced garlic

large bunch of kale

salt

Heat oil with garlic in skillet.  Add kale and toss to coat well.  After it has sauteed for a few minutes, sprinkle with salt and cover to let it steam a little, to desired tenderness.

Homemade Mac-n-Cheese for Father’s Day

17 Jun

Well nothing says home and comfort like homemade macaroni and cheese.  For me it is king of all comfort foods.  So it is the perfect post to share with you on this Father’s Day.  It represents all that dad’s should be. 

I have made this recipe with different cheeses but this version is the best so far.  I came across shredded queso at the grocery store so decided to give it a try.  It gave the dish a nice creaminess and flavor.  That along with some freshly ground nutmeg made this mac-n-cheese extra special.

So, when big, warm hugs are needed, this is your dish!  ENJOY my friends!

HOMEMADE MAC-N-CHEESE

12 oz macaroni, cooked

6 oz cheddar cheese, shredded

6 oz queso cheese shredded

3 eggs

2 tbsp butter

2 1/2 cup milk

pinch of salt & pepper

fresh ground nutmeg (to taste)

paprika

Mix all ingredients (minus paprika) together and pour into a greased casserole dish.  Add a little extra cheese on top toward end of cook time and sprinkle with paprika.  Bake @ 350F for 45 minutes.

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