Quinoa, basic instructions

How To Cook Quinoa

What You Need

Ingredients

1 cup quinoa (any variety — white or golden, red, or black) 
Olive oil (optional) 
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)

Tools

Fine mesh strainer
2-quart saucepan with lid
Spoon

Instructions

1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.

2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.

Why rinse quinoa? Rinsing removes quinoa's natural coating, called saponin, which can make it taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't hurt to give the seeds an additional rinse at home. Some cookbooks suggest soaking the quinoa but, in our experience, this is unnecessary.

3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.

4. Add liquid and bring to a boil. Stir in the liquid and the salt (if using) and bring to a rolling boil.

5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.

6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.

7. Fluff and eat! After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)

Additional Notes: 
• One cup of dried quinoa yields about 3 cups cooked. 
• Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more.

Vegan Sweet potato and Kale Soup

Instructions

Serves: 6

I enjoyed this soup very much.  Because I didn't have a grain, I added the kale during step 5 after the soup had simmered for about 20 minutes. Then, I added a pinch of cayenne.  I have an immersion blender so I semi-pureed the soup.  We used nori chips as topping. 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 small to medium sweet potatoes, peeled and diced (or butternut squash)
• Salt, to taste
• 2 tablespoons red Thai curry paste (I used roasted Red Curry Paste)
• 1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)*
• 6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes)
• 2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)*
• 1/2 roasted red pepper, finely chopped (I used jarred)*
• 1/2 small bunch of crinkly purple kale or green kale, finely chopped
• 1/2 teaspoon cayenne pepper (optional, if you like it extra spicy like me)

*I omitted these the first time I made this. 

1. In a large soup pot, heat the oil over medium-high heat.
2. Stir in the onions and sweet potato and a big pinch of salt. Sauté for five minutes, stirring occasionally, until the onions start to soften.
3. Add the curry paste and stir until the onions and sweet potatoes are coated and the curry is fragrant (about a minute).
4. Add the farro, if that’s your grain of choice, and six cups of veggie broth or water and bouillon cubes.
5. Bring to a boil, then set the timer for thirty minutes, cover the pot and reduce the heat to a simmer.
6. After thirty minutes, uncover the pot and add the chickpeas and red pepper. Taste and season with more salt as needed (if it tastes flat, add more). If you chose to use cooked whole grains, add them now. Cover and simmer for another twenty minutes.
7. Uncover, stir in the kale, add cayenne pepper if desired, and serve.

I enjoyed this soup very much.  Because I didn't have a grain, I added the kale during step 5 after the soup had simmered for about 20 minutes. 

Note: Farro requires less cooking time than wheat berries, spelt berries or kamut, so it can be cooked along with the soup. The soup is great with those other whole grains, but you’ll want to start cooking those in a separate pot well before the farro; just add the whole grains along with the chickpeas so no ingredients are overcooked or lose their texture.
Note: 

Earl Grey Hot Chocolate

This is a drink that we will feature in the fall. We ended up grating dark chocolate and using freshly squeezed orange juice but here's the original recipe.

Serves 2

If you can’t find pure orange oil, add about 1 teaspoon freshly grated orange zest to the tea and steep as usual.  strain before serving.

6 tablespoons Dutch-process cocoa
¼ cup agave nectar
2 tablespoons loose-leaf premium Earl Grey tea
2 cups boiling water
1-2 drops pure orange oil (optional)

1. Place cocoa and agave in a heatproof pitcher.  Place tea in a second pitcher or bowl and pour 2 cups boiling water over it.  steep for about 3 minutes.  strain over cocoa and agave nectar and add orange oil, if using.  Whisk until slightly frothy.  Pour into two cups and enjoy  

Gnocchi with Shiitake Sauce

Remarks: Great sauce- we used dried sage and added some during the saute process and some during the simmer process.  Arugula was wonderful.  Great recipe. This sauce would probably go well with Orzo.

Gnocchi with Mushroom Sauce
Gnocchi:
1 1/2 pounds russet potatoes (about 2 medium)
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
7 tablespoons (about) all purpose flour

Mushroom Sauce:
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
12 ounces fresh shiitake mushrooms, stemmed, sliced
1/2 cup sliced shallots
1 3/4 cups chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh sage

3 cups coarsely chopped arugula
1/2 teaspoon (about) white truffle oil (optional)*
1/3 cup grated Parmesan cheese

*Available at Italian markets, specialty foods stores and some supermarkets.

For gnocchi:
Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.

Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)

For mushroom sauce:
Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.

Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

Lentil Soup

I paired this soup with sweet potato muffins.

2 TBS olive oil
1 TBS garlic, (minced)
1 TBS fresh ginger, minced
1 medium-sized onion, chopped
4 large carrots, chopped
4 celery stalks, choped
4 c. vegetable broth
4 c. water
1 lb lentils
1/2 tsp paprika
1/4 tsp cumin
3/4 tsp basil
1 tsp curry, optional
1/2 tsp salt
1/4 tsp pepper
1 c. kale, thinly sliced
1 c. celery leaves

In a saucepan over medium heat, bring the olive oil to a light simmer. 
Throw in the garlic and ginger; keeping them in constant motion (if they sit too long they will burn). 
Once the garlic and ginger start to brown, you have done enough. Add the onions to the pot; keep them moving and cook them until they become transparent. 
Next you should add the carrots and celery; put a lid on your pot and let it sit for about a minute to allow the flavors to mingle.  
Now, pop open the pot and toss in your water and broth. Toss in your lentils and spices then stir until combined. 
Place the lid back on the pot and keep it on medium heat until it starts a light boil. Stir the soup again, reduce to low heat and cover it for at least one hour. Toss in the kale 5-10 min before serving and use the celery leaves to garnish each bowl.

Baked Sweet potato fries

 

4 servings

1/2 teaspoon sugar

• 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon oregano 1/4 teaspoon salt 1/4 teaspoon pepper 4 medium sweet potatoes 3 tablespoons olive oil Directions: Combine all spices in a small bowl. Set aside. Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them. Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.

Directions:

1. Combine all spices in a small bowl. Set aside.
2. Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
3. Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.
4. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.

Hearty Vegetable Lasagna

Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper (I also added one yellow zucchini)
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese (BUT I USED ONE BLOCK OF TOFU)
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.