Some Quinoa basics:
- 1 cup raw quinoa = 3 cups cooked quinoa
- Quinoa cooks in approximately 20 minutes
- Rinse your quinoa before and allow enough time for it to drain completely
- Medium-low heat produces better result
- 1 part fresh quinoa require 1.5 equal parts liquid
- For best result, use some type of broth as your base – NEVER USE WATER
- Allow time for quinoa to cool after cooking and always fluff with a fork
What you will need:
- 2.5 cups raw quinoa
- 2 cups chopped carrot and peas mix (frozen or canned works just fine)
- 1 cup chopped mushrooms (optional)
- 3.75 Cups Chicken or Beef Broth
- 2 tablespoon butter – Divided
- 2 cups raw shrimp ( Cleaned and deveined)
- 3 tablespoons Coconut oil (substitute olive, peanut or vegetable oil)
- 2 cloves of Garlic – Finely Minced
- 1 teaspoon dried pepper ( ata gigun)
- 2-3 cubes Maggi*
- Salt to taste
**Note: If you do not have broth, boil 3.75 cups of water with 1 cube maggi, salt and your favorite spices.
Cooking the quinoa
- Start by generously washing the quinoa under running water, you want to get rid of as much “top foam” as possible. Pour the washed quinoa into a colander (sieve) and allow to rest for 10-15 minutes (this is to get rid of excess water)
- Place a pot with a tight fitting lead on high heat, add in the broth. Cover and bring to a rolling boil. Add in one part butter and quinoa. Stir. Cover the pot and reduce the heat to medium-low. Cook for 15-20minutes. Remove from heat and set aside to cool (uncovered)
Making the Stir-Fry
- Season the shrimp with some salt and pepper. Set aside
- Heat up the coconut oil in a large pot or wok. Add in the minced garlic and stir fry until fragrant. Add in the shrimp and cook for about 1 minute.
- Stir in pepper. Add maggi and salt.
- Stir in the peas and carrots
- Fluff the cooked quinoa with fork, add quinoa into the pot. Add in the left over butter . Stir fry for 1-2 minutes
Your stirfry is ready to serve. Ours was served with Chicken Paprika
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.