Posts Tagged ‘delicious’

Delicious Baked Quinoa Nosh

| May 8th, 2014

Baked Quinoa appetizers

Served at our Farm Dinner

These appetizers  are always such a surprise whenever we serve them to family and friends.  We introduced them at our last farm dinner and they were a big hit!  It would be a stretch to say they resemble Arancini, Italy’s beloved deep-fried risotto balls, as the ingredients in this recipe and cooking method are far better nutritionally.  In contrast, these are formed into little “football” shaped pieces then baked with a touch of oil.  You can add a handful of very finely chopped cooked leftover veggies like broccoli, asparagus, or cauliflower, depending on the season. They’re great with ripe avocado or drizzled with the chipotle adobe sauce below, our favorite.                                                                                   -To your good health, Lee Newlin

Ingredients

1.    2 1/2 cups cooked quinoa, at room temperature

2.    pinch red pepper flakes

3.    4 eggs, room temp. and beaten (or egg replacement powder)

4.    1/2 teaspoon fine-grain sea salt

5.    1/4 cup  finely chopped fresh lemon thyme

6.    1 cup of scallions

7.    1/3 cup freshly grated Parmesan (or a delicious parmesan subtitute-1 cup raw cashews and 1/4 cup nutritional yeast ground in food processor)

8.    3 cloves garlic, finely minced

9.    1 cup gluten free or whole grain bread crumbs

10.  A small amount of water, if needed

11.  1 tablespoon extra-virgin olive oil or clarified butter

Method

1.    Preheat oven to 400° 

2.    Combine the quinoa, pepper flakes, eggs, and salt in a medium bowl.

3.    Stir in the thyme, scallions, cheese, and garlic.

4.    Add the bread crumbs, stir, and let sit for a few minutes so that the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into football shaped croquettes.  If not add a little water but go sparingly.

5.    Using a sided baking sheet lightly oil the pan.

6.    Form the croquettes into oval shaped pieces, like a football and place on sheet.  With a oil mister or brush lightly add a bit of olive oil on top.   Do not crowd.

7.    Chill in frig for 15 minutes or overnight covered with plastic wrap 

8.    Bake for 20 minutes or until the edges begin to brown.  Do not burn.

9.    Remove from baking sheet and cool on a wire rack while you cook the remaining croquettes. Once cooled keep covered as not to lose any moisture from croquettes

 

Serve with Chipotle Sauce 

1.    ½ cup Vegenaise egg-less mayonnaise (I use this in place of other mayonnaise and the flavor is fantastic)

2.    1 tbsp chipotle adobe pepper canned

3.    2 T cilantro leaves

4.    1 garlic clove

5.    1green onion sliced

6.    1 t lime juice

Combine all in a food processor until finely blended, then chill. Serve with Quinoa patties that have been gently reheated.  Makes around 30-40 pieces

 

 

Notes:  The quinoa mixture keeps nicely in the refrigerator for a few days; you can make these into larger patties for a meal.

Beautiful Layered Beet Salad

| June 26th, 2013

This has to be one of the most colorful, beautiful and vibrant salads that is loaded with nutrition and fights inflammation. I had marinated beets for the first time several years ago and never forgot just how wonderful they were with avocado.  Don’t forget- if you want to use different colors of beets roast and dress them separately so their color doesn’t bleed into the others.

Ingredients
1 pound fresh beets (red, golden or your choice)
1 tablespoon or more champagne white wine vinegar
1/2 teaspoon Celtic or sea salt
1 tablespoon extra virgin olive oil (make sure this is your best)
A large handful of cleaned young field greens or lettuce
1 ripe firm avocado sliced
1 teaspoon fresh lemon juice
Optional:  Blueberry chutney as featured in this photo

Directions
Clean and trim the greens to 1/2 inch from the beets and save greens for another meal
Place beets in a baking dish with water half way covering beets usually  an inch or so deep
Cover tightly and bake 350º 1 hour or until tender when pierced with a paring knife
Uncover, cool and cut the tops and bottoms off then peel.  The skins should slip off easily.
Dice the beets and sprinkle with the vinegar and the salt while beets are warm and let stand a few minutes to allow beets to absorb the flavors.

Taste and adjust with more vinegar or salt.  Toss with extra virgin olive oil.
Place beets on field greens then layer a few slices of avocado on top.
Scatter some of the blueberry chutney over each serving.
Drizzle olive oil and lemon juice over all and serve.

Blueberry Chutney (To use as a topping for the Marinated Beet Salad)

1 tablespoon olive oil
2 tablespoons minced shallot (a medium sized shallot)
2 teaspoons minced fresh ginger
1 medium garlic clove, minced
2 cups fresh blueberries
1/4 cup blueberry vinegar (Lee has an easy recipe) or red wine vinegar
3 tablespoons maple syrup
1/4 teaspoon Celtic or sea salt

Directions

Place a sauté pan over medium heat then add oil and shallot cooking until softened,  but not browned about 4 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds.

Gently toss in blueberries, vinegar, maple syrup and salt and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes.

Let cool to room temperature, pour into an airtight container and store in refrigerator for up to 2 weeks.

-To your good health, Lee Newlin