Monday

11

August 2014

Mediterranean Quinoa Salad

Written by Rachel, Posted in Beans, Cheese, Dinner, Eggs, Gluten Free, Grains, Herbs, Kid-Friendly, Leftovers, Legumes, Low Carb, Lunch, Main Dishes, Potlucks, Quick and Easy, Quinoa, Salads, Sides, Vegetables, Vegetarian

We took a sick day a while back. But, we still needed to eat. I was going to make this quick salad and head back to bed. I felt a cold coming on and had done something to my back. So I was enjoying many many episodes of Gilmore Girls.

The tough thing about working from home and working as a food blogger is that every meal that is deemed good enough for the blog has to have photographs. It takes a lot of effort to stop working. It takes a lot of self control to force myself to just focus on dinner and not wonder whether or not I’m making a mistake by not photographing or writing it down.

Sometimes I’m glad when the sauce breaks.

One of my go-to easy meals to make for a sick day, or to take to a potluck (that hopefully doesn’t fall on the same day), is a quinoa salad. This one is full of veggies and protein. Just what we needed to give us a little lift when we weren’t feeling our best.

A veggie that will add both flavor and color is corn. Corn season is in full swing, so I’m using it in just about everything I can think of. Cutting corn off the cob when it’s not going to be used right away is a good idea, since the sugars turn into starch after a few days, making it less sweet. Corn that you’re not going to use can be frozen raw, for another time.

Collard greens, kale, or chard are cut chiffonade-style (thin ribbons). They add extra nutrients to this already healthy dish.

My in-laws went to Nazareth last year and brought me back some saffron. I’d never used it before and it was fun to experiment with in this dish. If you don’t want to use saffron, feel free to leave it out. If you want to use it, just a pinch will do.

The dressing is made up of some of my favorite things: lemon, honey, olive oil, and garlic.

I like a bit of feta in a salad like this. If you wanted to make this a vegan salad, omit the feta and honey and use your favorite vegan cheese and some maple syrup instead. For added protein (quinoa has lots too) I added garbanzo beans (chick peas).

There are plenty of fresh herbs, lots of cucumber and squash, and kalamata olives (for those of us that like them – Tim does not, but I love them).

I served this simple meal with some nectarines and plums, and a slice of lemon to squeeze over top.

There were leftovers, so a day or two later we had the same thing for lunch, topped with a fried egg.

My favorite way to fry eggs is covered over pretty low heat. Cracking the eggs into a bowl before adding them to the pan will allow any shells to be removed without scorching your finger on the bottom of the hot skillet.

Serve the salad cold, topped with a hot egg.

Perfection.

If you’re good at poaching eggs, those would be great on top too. One of my summer goals is to learn how to make Eggs Benedict, so hopefully my poaching skills will improve slightly. However, I’ve been distracted by our lovely front yard and the beautiful weather and haven’t done much learning.

I think we have about three more months of summer here in L.A., so I’ve got time.

Happy Eating!

Mediterranean Quinoa Salad

Recipe Type: Main, Salad, Side, Vegetarian, Gluten-Free, Eggs

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Total time: 10 mins

Serves: 4

Ingredients

1-2 C cooked quinoa
1-15 oz. can garbonzo beans
1/2 C summer squash, chopped
1/2 C cucumber, chopped
2 T basil, chopped
1 T oregano, chopped
1 stalk green onion, chopped
1 cob corn, cut off the cob
1/4 C feta (optional)
dressing: juice from 1/2 lemon
small pinch saffron
1/8 to 1/4 t smoked paprika
good pinch pepper
to taste salt
3 T apple cider vinegar
1 t honey
1 clove garlic, minced
pinch ground ginger
1/4 C olive oil
olives (optional), for topping
lemon slices, for serving

Instructions

Combine the quinoa with the beans, veggies, herbs, and feta.
Whisk together lemon juice through ginger. Slowly add the olive oil, whisking it in, creating an emulsion.
Mix dressing with salad.
Serve topped with olives and a squeeze of lemon.

Friday

7

February 2014

1

COMMENTS

Heart Healthy Chard Wraps with Quinoa and Walnuts

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Grains, Lunch, Main Dishes, Quick and Easy, Quinoa, Sides, Vegan, Vegetables, Vegetarian

I’ve read that leafy greens are good for you. Some of you might be sighing and wishing I was wrong. But, it’s just true. So let’s all cheer for greens!

Specifically, let’s go crazy for chard.

Want to know why it’s great for you?

One cup of chard has: 1.8 mg vitamin C (antioxidant, protects LDL cholesterol)‚ 18 mg calcium (strong bones), 30 mg magnesium (conducts electrical impulses of muscles and nerves), 136 mg potassium (“regulates water balance in the body” and “stimulates nerve impulses for the heart”) (1)‚ …to name just a few.

What it doesn’t have: a lot of fat and cholesterol (0.08 g fat, and 0 mg cholesterol ). (1)

Chard and other fruits and veggies contain antioxidants, which, along with other compounds, “prevent plaque from building up on the arterial walls, reduce blood pressure, and strengthen heart muscles.”‚ (1)‚

Let them eat chard.

Let’s talk about quinoa.

One cup of quinoa has: 22 g protein, 10 g fiber, 83 mcg folic acid, 4.98 mg niacin (vitamin B3) (“important for blood circulation and reducing cholesterol levels in the blood”) (1), 102 mg calcium, 357 mg magnesium, 697 mg phosphorus, and 1258 mg potassium. (1)

Know what it doesn’t have a lot of? Fat and cholesterol (9.9 g fat – 1 g saturated – the bad kind, 2.6 unsaturated – the good kind, 4 g monounsaturated – the good kind, 0 g cholesterol) (1).

Hello heart health.

Walnuts, walnuts, walnuts.

One cup has: 14.8 g protein, 6.7 g fiber, 98 mcg folic acid, 99 mg calcium, 380 mg phosphorus, 450 mg potassium, 47 g unsaturated fat, and 8.9 g monounsaturated fat. (1)

Know what they don’t have a lot of? Saturated fat (4.5 g) and cholesterol (0g). (1)

Walnuts contain omega-3 fats, which “inhibit blood clotting, encourage activity of the parasympathetic nervous system, increase blood flow, protect against heart arrhythmia, dissolve clots, lower blood triglycerides, raise HDL cholesterol, and have anti-inflammatory properties.” Omega-3 = clearer arteries. (1)

Notice a trend?

Why do these things matter? Why should you care?

Here’s why…

It’s simple, the heart is a necessary component for life. So let’s treat our hearts to wonderful fruits and veggies, good fats and lean proteins, and plenty of vitamins and minerals.

Happy Eating!

Heart Healthy Chard Wraps with Quinoa and Walnuts

Recipe Type: Main Dishes, Side Dishes, Healthy, Quick and Easy, Greens, Dinners, Vegetarian, Vegan, Gluten-Free, Dairy-Free

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 18 mins

Total time: 38 mins

Serves: 4-6

These quick and easy wraps are full of nutrients and heart healthy goodness.

Ingredients

1 T olive oil
3-4 small or 2 large leeks, washed well and chopped
1 spring onion, chopped
1 C quinoa
1 lemon, zested
1/4 C raisins, chopped
dash cayenne
to taste, salt
to taste, pepper
2 C water
1/2 C walnuts, chopped
1 lemon, juiced
toothpicks
6-8 large chard leaves (leave 1″-2″ of stem)
salt
water

Instructions

Heat a medium saucepan and add oil. Add leek and onion. Cook over medium heat for 3-5 minutes.
Add quinoa, lemon zest, raisins, cayenne, salt, and pepper. Cook for about 2 minutes.
Add water, cover, and bring it to a boil. Uncover and cook for 10 minutes, or until quinoa is cooked.
Stir in walnuts and lemon juice. Taste and adjust seasoning.
Heat a large pot and add water and salt. When water is boiling add chard and cook for 1 minute. Transfer to a bowl of ice water to stop cooking. (Save boiled water to make vegetable stock.)
Scoop some of the quinoa filling on to the center of the chard leaf. Wrap the sides inward, then wrap the top and bottom to overlap the sides. Secure the stem with a toothpick.

Notes

To re-heat add a bit of vegetable stock or water to the bottom of a pan. Add the wraps. Cover with foil and bake at 350F for about 45 minutes, or until the filling comes to 165F.

Note: I’m not a healthcare professional. I’ve done a little bit of looking around. These are just some thoughts. Ok? Cool? Cool.

(1) Nutrition Almanac, Mc Graw-Hill 2001, Fifth Edition, Lavon J. Dunne

Wednesday

3

July 2013

0

COMMENTS

Tomato Corn and Quinoa Salad

Written by Rachel, Posted in Dinner, Fruit, Gluten Free, Grains, Leftovers, Lunch, Main Dishes, Meat, Potlucks, Poultry, Quinoa, Salads, Sides, Vegetables

Tomato Corn and Quinoa Salad

Recipe Type: Salad, Main, Side, Vegetable, Meat, Chicken

Author: Rachel Oberg – De Ma Cuisine

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 6-8

Perfect for a picnic or a BBQ, this is a light yet hearty salad, with plenty of delicious summer veggies.

Ingredients

2 C uncooked quinoa, rinsed and drained
4 C stock or water
4 ears of corn, kernels sliced off the cob
2 small summer squash, diced
1 C green beans, diced
1/4 to 1/2 C red onion, diced or minced
5 small tomatoes, diced
1 C chicken, cooked and chopped
Dressing: 1 T lemon juice
1/2 to 1 T apple cider vinegar
2 T balsamic vinegar
1/2 T maple syrup
1 t dijon mustard
salt, to taste
pepper, to taste
pinch cayenne
2 T fresh basil, chopped
1 T fresh parsley, chopped
1 t fresh oregano, chopped
1 t fresh chives, chopped
3/4 C olive oil

Instructions

In a medium pot combine quinoa and stock/water. Stir. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until liquid is absorbed and quinoa is cooked.
Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.

Friday

24

August 2012

0

COMMENTS

Slightly Sweet Granola with Quinoa

Written by Rachel, Posted in Baking, Breakfast, Brunch, Dairy-Free, Grains, Kid-Friendly, Quinoa, Snacks, Vegetarian

We all know that breakfast is said to be the most important meal of the day. OK with me. I eat it, I like it. I don’t always like to prepare it though. I’m a cereal girl. I go for things with not too many ingredients, that will keep me feeling full for longer. I mean, I love things like bacon and eggs, pancakes, french toast, but I’m just a little too lazy to make them on a regular old weekday morning.

I like to have homemade granola on hand. I like homemade things because I control what’s in them. The amount of sugar, salt, preservatives…

My friend, Sheila, makes great granola. About 6 years ago when I started making granola on my own, I used her recipe. Over the years, I’ve adapted it slightly. Today’s recipe was inspired in part by hers, part by my friend, Genevieve, who added quinoa‚ to her granola a while ago. It’s fun to be inspired by friends who love to cook like I do!

I have a fun idea for something a little different to do with the granola. I mean, I’m going to eat it with milk, or with Greek yogurt sweetened with maple syrup… the usual ways. But, I’m going to try mixing some crunchy peanut butter with it, to make a granola bar-ish treat. Perfect for a snack, or to send along with Tim to eat at work.

Dry ingredients are stirred together.

Sweet liquids are added to the oat mixture.

It’s baked up on two cookie sheets.

Cooled on a tea towel (that was a wedding gift).

Stored in a jar with a handmade label.

This granola isn’t super sweet. It’s the way I like it, but I know Tim might ask for it to be sweeter. If you want it like he does, just add more of the sweeties! You could also add roasted and chopped almonds, raisins, other nuts, seeds, and dried fruits (I would add them after the granola has baked).

Happy Eating!

Slightly Sweet Granola with Quinoa

Ingredients

8 C oats
1/2 C quinoa, rinsed
2 T coconut oil, melted
pinch salt
1 t cinnamon
1/8 to 1/4 t nutmeg (opt.)
1 t vanilla extract
1/4 C whole wheat flour
1/4 C honey
1/4 C raw sugar
3 to 4 T maple syrup
1/4 C brown sugar
1 C hot water

Instructions

Preheat oven to 350F.
Stir together oats, flour, cinnamon, nutmeg, and quinoa.
Whisk together water, maple syrup, honey, sugars, salt, vanilla, and oil.
Add liquid to oat mixture and stir to combine.
Spread over two cookie sheets and bake at 350 F for 15 minutes. Remove from oven, stir, reduce temp to 200F and bake 2 hours more (stirring every 30 minutes and rotating which rack each pan is on).
Cool completely (I use a clean tea towel on the counter).
Store in an airtight container.

http://www.de-ma-cuisine.com/the-most-important-meal-deserves-to-be-yummy/

Wednesday

8

August 2012

0

COMMENTS

Ta-may-toh Stuffed with Keen-Wah – Stuffed Tomatoes – Episode 34

Written by Rachel, Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Lunch, Main Dishes, Meat, Pork, Quinoa, Roasting, Sides, This Week's Feast, Vegetables

It’s almost lunch time as I type this post. I’m hungry. I want to eat everything.

When I was looking at what was going to arrive in this week’s box, the tomatoes (“Ta-may-toh”) kinda jumped out at me. I’ve made stuffed peppers before. Why not stuffed tomatoes?! I’ve heard of other people doing it. I guess we just use our tomatoes up too quickly to get around to doing this. Tomatoes are really good for us: We’re talking lycopene (a natural antioxidant) and it’s thought to benefit the heart*!

Do we really need an excuse to eat tomatoes though?!

I often have leftover quinoa in the freezer. It’s pronounced “keen-wah”. Did you know that? I’d been calling it the wrong thing for years. Now I know. It’s easy to make, higher in protein (about 14g/3.5oz.) than rice or pasta (I still totally eat rice and pasta), and is very versatile. It’s not just a protein, but a complete protein and is high in dietary fiber**. Yay Quinoa!

This could be a dinner, going alongside some Roast Beef (haha I typed “meef”: meat + beef = funny), Pan Seared Pork, Roasted Chicken… You could chop up any of said meats (cooked first) and add to the filling and have this as your main dish with a big salad.

You could eat it as a light lunch (or even breakfast), alongside a Fried Egg and a slice of hearty toast! You could make this vegetarian by omitting the bacon and adding chopped almonds for crunch. Get creative with your food!

Happy Eating!

Stuffed Tomatoes

Recipe Type: Side

Author: Rachel Oberg – De Ma Cuisine

Prep time: 15 mins

Cook time: 28 mins

Total time: 43 mins

Serves: 2-6

Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!

Ingredients

4-6 tomatoes, seeded and cored
1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
1 ear of corn, off the cob
1 onion, diced
1 C squash, diced (I used a small zucchini, but any summer squash would work)
2-3 cloves garlic, minced
1 C quinoa, cooked (I used leftovers)
1/2 t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
1/4 t pepper
1 T olive oil
1 T tomato paste
1 T balsamic vinegar
1/4 C parmesan cheese, grated (reserve 2 T for topping)
2 pieces bacon, cooked and crumbled (for topping)

Instructions

Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.

Notes

If you’re not using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.

Sponsored By

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Waterfall Creative

*Info from Wikipedia

**Info from Wikipedia

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