Feeds:
Posts
Comments

Posts Tagged ‘gluten free’

Greetings All.  I hope that you’re enjoying a fruitful fast.  This fast marks my first strict fast since Nativity 08.  I’m done “eating for two”, for now.  This fasting stuff is really hard.  Hang in there!

Today’s recipe comes from Martha Stewart.  A couple of quick changes to the recipe make it fast friendly and (forgive me, Martha) better.  Below is my version, but you will find a link to Ms. Stewart’s at the end of this post.

In the beginning I promised to provide recipes with ingredients that are easy to find.  It seems like quinoa is gaining popularity and I hope that it is at your local mega-mart or health food store. 

Remember to rinse quinoa several times BEFORE COOKING, otherwise it is bitter.  You can make quinoa in a rice cooker, if that suits you.

Quinoa is considered a “complete protein” so eat it up. 

This might seem like a really light recipe, but I found it very rich.  I think it stands on its own.  Let me know in the comments if you agree.  If you disagree let me know by comment and recommend a side dish, please.

Don’t skimp on mushrooms, and they need to be fresh.  Be sure to use red wine vinegar.

***WARNING***  This recipe calls for broiling oily mushrooms.  Watch them carefully and DO NOT walk away.  THEY WILL CATCH ON FIRE! 

(If you’d rather just roast them that might work.  Let me know)

Warm Quinoa shiitake Spinach Salad (Adapted from Martha Stewart Living)

Ingredients

  • 1/2 cup red-wine vinegar
  • 1/3 cup olive oil
  • Coarse salt and ground pepper
  • 2 pounds fresh shiitake mushrooms, stems removed, caps halved, wiped clean
  • 1 1/2 cups quinoa
  • 10 ounces baby spinach

Directions

1.  Lord, bless my work.

2.  Heat broiler; set rack 4 inches from heat.  In a small bowl, whisk together vinegar, oil, 1 tsp salt and 1/4tsp black pepper.

3.  On a large rimmed broiler-proof baking sheet, toss mushrooms with half the dressing (reserve the rest); broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes.  TIME VARIES WIDELY AND WILDLY Don’t walk away, keep an eye on the mushrooms.  You want them cooked, but not dry.  You may need to test a few.  You’re trying to get them chewy, not crunchy.

4.  Meanwhile, in a small saucepan (or rice cooker), combine quinoa, 3 cups water, and 1/2 teaspoon salt. Bring to a boil; reduce heat to medium. Cover, and simmer until liquid has been absorbed, 15 to 20 minutes.

5.  Place spinach in a large bowl; add hot mushrooms, quinoa, and reserved dressing. Toss to combine (spinach will wilt slightly). Serve immediately.

Or, if you’d rather try Martha’s

http://www.marthastewart.com/281858/warm-quinoa-spinach-and-shiitake-salad

 
Advertisements

Read Full Post »

The beautiful gold color comes from turmeric.

The fast is underway.  How are you feeling?  The Peter and Paul fast is tough because it starts with no buildup.  Hang in there.  You can do it!

Today’s recipe is all about new flavors.  Admittedly, I prefer onion, garlic, and tomato flavors and many recipes are in the same flavor palette (or palate :-).  I hope you enjoy something different.

Garbanzos with Couscous takes less than 30 minutes to prepare and just two pans.  As we are not using our air conditioner I don’t want to heat up the kitchen- this recipe didn’t.

I am experimenting with a gluten free diet so if you want to try this recipe gluten free, use brown rice, or quinoa instead of couscous.  Quinoa is closer to couscous texture wise and cooks quickly, but, brown rice on the dry side of done wouldn’t be too bad.

1/2 cup of cooked quinoa has 7 grams of protein

1 cup of cooked brown rice has 5 grams of protein

1/3 cup dry whole wheat couscous (about 2/3 cooked) has 8 grams of protein

Rice and couscous are incomplete proteins, paired with the chickpeas in this recipe, they are complete.

2 cups of cooked chick peas has about 24 grams plus plenty of soluble fiber for your blood sugar to help you feel full

Enjoy!

Garbanzos and Couscous or Quinoa

1 small onion, chopped (about 1 cup)

3 carrots, chopped

1 14 ounce can of diced tomatos

1 15 ounce can of garbanzos, or two cups precooked beans (if they’re frozen, no need to thaw)

1 cup broth

3 cloves garlic, minced

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4tsp cayenne

1/2 tsp turmeric

1 tsp ground cumin

1 1/2 cups cooked grain

Lettuce salad (just lettuce or add vegetables to suit your taste)

Step 1. Lord, bless my work.

Step 2. Gently saute onion and garlic in a bit of oil, until fragrant, about 2 minutes.

Step 3. Add all other ingredients except grain, bring to a boil, then simmer until carrots are juuuuust tender, about 10 minutes.

Step 4. Stir in grain and serve over cool, crip lettuce.  I prefer to leave the carrots raw and serve with the lettuce because they add a nice crunch.  I love crunchy stuff, that’s why I love my Mom in Law so much.  However, carrots are best used by the body cooked.

Read Full Post »