Saturday, July 20, 2013

Moroccan Inspired Quinoa

1 cup Quinoa
2 cups water

2 T olive oil
1 c matchstick or grated carrots
1 c onion, chopped fine
3 cloves garlic minced
1 t curry
1/8 t cinnamon

1 c raisins
3/4 c slivered or toasted almonds
2 T good yellow curry powder **
1 t cinnamon

2 cups coconut milk

Cook 1 c quinoa in 2 c water according to package directions, typically by bringing it to a boil and then slowing to a simmer for 20 minutes till done.

In a shallow pan, heat olive oil over medium high heat. Saute carrots, onions, and garlic with 1 t curry powder and 1/8 t cinnamon till tender. Set aside in a big bowl. Add raisins and almonds. When quinoa is done, mix this in too. Next add the remaining 2 T curry powder, and 1 t cinnamon, then 2 cups of coconut milk. Mix well.

It is good if served immediately but even better when it has a chance to sit overnight!

** Any yellow curry powder will do but the Maharajah style curry from The Spice House is insanely good!

Monday, July 15, 2013

Kale Basil Pesto

2 heads of kale, stripped off stalks and torn
4 c basil packed loosely
1/4 c lemon juide
1 1/2 c olive oil
1 c walnuts
1/2 c pepitas no salt
1/2 c parmesan
3 t salt
5 cloves garlic ( or less if you don't love it as much as me)


I am always trying to find creative ways to enjoy more dark leafy greens. This tastes really good.

Food process all ingredients together and enjoy! You might have to process the kale in batches, but then you can throw it all in together. It makes a little over a quart. YUM. Great on salads, meats, crackers, as a dip, or spooned out of the jar!