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
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.