Archive for the ‘grains’ Category

quinoa and potato casserole

I made a quick vegetable stirfry and cut up a couple of russet potatoes to make this potatoe and quinoa casserole. The assembling of the ingredients is similar to making a lasagna. Uncover the pan so the potatoes get a chance to roast and get this beautiful red color.

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ingredients

For the stir fry

3 tbls olive oil

3 shallots chopped

few garlic bulbs chopped

slice or chop any vegetable  (carrots, red peppers, mushrooms)

a few cherry tomatoes cut in half and squeeze out seeds

parsley and basil

salt  /  pepper / red pepper flakes

For the assembling

parmesan cheese

1/2 cup of chicken broth

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Heat pan with olive oil, add onions & garlic and cook until wilted

Add peppers, carrots and cook for a few minutes until tender

Add mushrooms, parsley basil, pepper flakes

Add salt and pepper to taste

Cut the russet potatoes into 1/4 inch slices and season them with salt, pepper cut four slices thinnerl

Use a roasting pan with a lid or cover with aluminum foil

To combine

Add the chicken broth to the pan

Place sliced potatoes side by side in the broth

Sprinkle some parmesan cheese

Add a layer of quinoa, sprinkle more parmesan

Add the thinner slices of potatoes for the next layer and sprinkle with parmesan

Add a layer of the vegetable stir fry and sprinkle with parmesan

End with a layer of sliced potatoes and sprinkle with red pepper flakes, parsley, and a generous amount of parmesan cheese

Bake in a hot 400* oven for 40 to 50 minutes covered

Uncover and bake for another 30 to 40 minutes  

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Great vegetarian dish, very tasty.

Hot or cold, it can be used both as a main or side dish.

A balanced set of amino acids makes quinoa a good source of protein for vegetarians and vegans.

It’s also gluten free, easy to cook and a perfect substitute for rice, barley or almost any grain.

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ingredients

1 cup chopped onion

1 red bell pepper, chopped

1 cup sliced carrots

1 cup quartered mushrooms

1/2 cup zucchini chunks

1 large clove of garlic, minced

1/2 Tablespoon olive oil

handful of chopped basil and parsley

handful of roasted pecan nuts

salt to taste

ground pepper

one cup of  fresh chopped herbs(parsley, basil, celery leaves) add at the end

2 cups quinoa (I usually mix the red and white)
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Heat oven to 400 degrees.

Toss all the vegetables and pecans except herbs in a shallow casserole dish with the oil, basil, garlic, salt and pepper.

Roast the vegetables, giving them a toss every 15 minutes, until tender, approximately 20 – 30 minutes. When you remove them from oven, stir in the herbs.

In the meantime, cook the quinoa.

How to prepare and cook quinoa

While the processing methods used in the commercial cultivation remove much of the soapy saponins that coats quinoa seeds, it is still a good idea to thoroughly wash the seeds to remove any remaining saponin residue.

An effective method is to run cold water over quinoa that has been placed in a fine-meshed strainer, gently rubbing the seeds together with your hands. To ensure that the saponins have been completely removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process.

To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes.

Toss quinoa and vegetables and serve.

Makes approximately 4 main dish servings.

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