Submitted by Allie Jones
Cooking Quinoa:
Thoroughly rinse the dry grain until the water runs clear. Combine
½ C. quinoa with 1 ½ cups water or broth & simmer 15 minutes or until
tender. Let cool completely. Fluff with a fork.
2 T. honey
3 T. olive oil
1 C. diced green apple
1 C, chopped celery
1/3 C. raisins
1/3 C chopped parsley
½ C. slivered almonds (toasted)
salt & pepper to taste
Add apples, celery, raisins, parsley, almonds to quinoa. Combine
olive oil, lemon juice & ½ t. salt in a small bowl & mix together.
Then add to quinoa salad.
Saturday, September 10, 2011
Classic Pesto
Submitted by Kimberly Felix from The Best Recipe Italian Classics, by the editors of Cook's Illustrated magazine.
Makes about 3/4 cup
Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.
1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.
Makes about 3/4 cup
Basil often darkens in pesto, but you can boost the color by adding parsley. For sharper flavor, substitute 1 T finely grated peccorino cheese for 1 T of the Parmesan.
1/4 pine nuts, walnuts, or almonds. (I always use pine nuts)
3 medium cloves garlic, unpeeled
2 cups packed fresh basil leaves
2 T packed fresh parsley leaves (optional)
7 T extra-virgin olive oil
salt
1/4 cup finely grated Parmesan cheese
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes. Transfer the nuts to a plate.
Add the garlic to the empty pan. Toast, shaking the pan occasionally, until fragrant and the clolor of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate, cool, peel, and chop.
Place the nuts, garlic, herbs, oil, and 1/2 teaspoon salt in the workbowl of a food processor. Process until smooth, stopping as neccessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl, stir in the Parmesan cheese, and adjust the salt. The surface of the pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to 3 days, or freeze.
Basic Fresh Salsa
Submitted by Kimberly Felix
6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt
Mix well and enjoy! These are basic proportions and are all adjustable to taste.
* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.
6-8 tomatoes, skinned*
1 large or 2 smaller onions
Juice of one lime
1/4 C chopped fresh cilantro
Chopped Serrano or jalapeno pepper, to taste
1-2 t sea salt
Mix well and enjoy! These are basic proportions and are all adjustable to taste.
* To skin tomatoes: Clean tomato and remove stem. Cut a small X on bottom of tomato. Submerge in boiling water for about 1 minute, then immediately cool in ice water. The skins should slip right off.
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