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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/17/08 9:42 A

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Barley Risotto with Asparagus and Parmesan




5 cups low-sodium vegetable or chicken broth
2 tablespoons olive oil
1 large yellow onion, finely chopped
1 large clove garlic, finely chopped
1 1/2 cups barley
1 cup dry white wine (such as Sauvignon Blanc)
1 pound asparagus, cut diagonally into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) grated Parmesan

Warm the broth in a small saucepan over low heat.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more. Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more. Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed. Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.

Tip: At the store, look for thick or thin asparagus with firm stalks, closed tips, and a bright green color.


Yield: Makes 4 servings

CALORIES 477 (23% from fat); FAT 12g (sat 0g); CHOLESTEROL 10mg; CARBOHYDRATE 71g; SODIUM 648mg; PROTEIN 15g; FIBER 16g; SUGAR 8g


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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KIERAE's Photo KIERAE SparkPoints: (177,652)
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10/3/08 4:05 P

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Pumpkin and Apple Risotto with Tofu Pieces

Servings: 2-3


Ingredients:

* 2 cups pumpkin, cut into bite sized chunks
* 2 cups apple cider or apple Juice
* 2 tbs. olive oil
* 1 onion, chopped
* 2 cups Arborio rice (can sub in another grain)
* 3 apples, peeled and diced
* 1 red bell pepper, seeded and finely chopped
* 1 chili pepper, seeded and finely chopped
* 1/2 tbs. cinnamon, ground
* 1/4 tsp. allspice, ground
* 2 tbs. Italian herbs
* salt and pepper to taste

Directions:

1. Saute the onion in oil, add the bell pepper
2. Add the cider or apple juice and bring to a simmer, cook until hot.
3. Add rice, stir in 2 cups hot water; bring to simmer.
4. Add the pumpkin chunks and cook for 5-10 minutes until the pumpkin is soft.
5. Add apple; cook 1 t0 2 minutes more. Add the chillies or tabasco and season to taste with salt and pepper.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
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Posts: 39,362
10/3/08 2:57 P

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Grilled Cheese with Apples, Gruyere and Rosemary:

* 4 slices of sugar-free whole grain bread
* 1 1/2tsp. Dijon mustard
* 1 tsp. fresh rosemary, chopped
* 1 Granny Smith apple, peeled and thinly sliced
* Some sharp Gruyere cheese, thinly sliced
* 1 tsp. extra-virgin olive oil

In a small bowl, combine the Dijon mustard and rosemary, stirring well to blend. Spread a bit of the herbed mustard on one slice of the whole grain bread. Top with some thinly sliced gruyere cheese to cover, then layer on some slices of apple. Top with additional cheese and the remaining slice of bread. Reserve. Repeat the steps for the second sandwich.

Heat the oil in a large, non-stick skillet over medium to medium-high heat. Add the sandwiches and grill, turning as necessary until the sandwiches are brown and the cheese has melted fully. Serve and enjoy!

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
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5/19/08 8:57 P

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Kidney bean and quinoa salad

1 cup dried red kidney beans
3/4 cup quinoa
1 clove garlic, crushed or minced
1 cup fresh or defrosted frozen corn
1 celery stalk, diced
3 jalapeño peppers, seeded and diced
1 tablespoon red wine vinegar
1 1/2 teaspoons sea salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/4 cup fresh coriander, chopped
1/3 cup olive oil
1/4 cup lime juice

Rinse the kidney beans and soak overnight covered in several inches of water in a medium saucepan, with a little yogurt whey or lemon juiced added. Scrub the quinoa under cold running water, and soak in 1 1/2 cups water in a separate medium saucepan.

Bring the kidney beans to a boil, then reduce to low, add the garlic, and cover. Cook gently for 1 hour or until the beans are tender but not falling apart. Drain and transfer to a large bowl and toss with the corn, celery, jalapeños, vinegar, salt, pepper and cumin.

Meanwhile, bring the quinoa to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 15-20 minutes or until the water is completely absorbed. Fluff with a fork and set aside until the beans have finished.


Transfer the quinoa to the salad bowl and add the coriander, olive oil and lime juice. Toss gently, and serve warm or chilled.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
5/6/08 3:24 P

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Zesty Quinoa with Broccoli & Cashews

Gluten-Free, Vegan

Quinoa (pronounced KEEN-wah) is a high-protein, gluten-free ancient grain that cooks much like rice and has a texture similar to couscous. Combined with lemon, onion, wine, cashews and sun-dried tomatoes, you'll enjoy a carnival of flavors and textures. For a delicious vegan entrée, add some baked tofu chunks.
Serves 4

* 1 tablespoon extra virgin olive oil
* 1/2 medium red onion, finely diced
* 2 cloves garlic, minced
* 1/2 cup sun-dried tomatoes, julienned or chopped
* 1/2 cup vegetable broth
* 1/2 cup dry white wine
* 2 tablespoons lemon juice
* 1/2 cup quinoa
* 1/2 teaspoon sea salt, or to taste
* 1 cup broccoli florets, cut into bite-sized pieces
* Freshly ground black pepper to taste
* 1/2 cup roasted cashew pieces
* 2 scallions, thinly sliced

Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable broth, wine and lemon juice and bring to a boil.

Stir in the quinoa and salt. Reduce heat and simmer covered, about 20 minutes. Add the broccoli and simmer 5 to 7 minutes longer.

Remove from heat, add black pepper and toss gently to combine. Taste and adjust seasoning with salt and pepper.

Garnish with cashews and scallions before serving.
Nutrition Info

Per Serving (6.25 oz-wt.): 280 calories (120 from fat), 13g total fat, 2.5g saturated fat, 4g dietary fiber, 9g protein, 31g carbohydrate, 0mg cholesterol, 120mg sodium

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/27/08 5:12 P

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Quinoa salad with tempeh (serves 4-6)


Ingredients:

2 1/2 cups of cooked quinoa (about 1 cup raw)
3 tbsp peanut, canola, or other neutral oil
4 oz tempeh, crumbled
1 tbsp minced peeled fresh ginger
1 tbsp slivered garlic
1 cup mung bean sprouts (optional)
1 tomato, chopped (optional)
2 tbsp rice wine vinegar
1 tbsp dark sesame oil
1 tbsp soy sauce, to taste
salt and freshly ground pepper
1/2 cup chopped scallion for garnish
1/4 cup fresh cilantro leaves for garnish

1. Cook the quinoa. Drain in a strainer, if necessary, and rinse.

2. Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes. Stir in the ginger and garlic and cook for another minutes or two, then add the bean sprouts and tomato (if using), stir, and turn off the heat. Stir in the vinegar, sesame oil, and soy sauce and transfer to a bowl.

3. When the quinoa is dry and cooled, toss it with the tempeh mixture. Taste and add salt if necessary and a healthy sprinkling of black pepper Garnish with scallion and cilantro and serve.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/27/08 5:11 P

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Spring Green Quinoa

1 cup quinoa
2 cups water
1 clove garlic, minced
4 (about 1 ounce) sun-dried tomatoes (not packed in oil), chopped
10 ounces frozen edamame (2 cups)
1 bunch asparagus, trimmed and cut into 1" pieces
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
3 -4 cloves garlic
1/2 cup vegetable broth
1/2 teaspoon oregano (more to taste)
1/2 teaspoon basil (more to taste)
1 generous pinch red pepper flakes
1 tablespoon lemon juice (more to taste)
salt and pepper, to taste

Rinse the quinoa well in a fine-mesh strainer. Put it in a pot with the water, 1 clove of minced garlic, and the sun-dried tomato and bring to a boil. Cover, reduce heat, and cook until water is absorbed and grain is tender, about 10-15 minutes. Remove from heat and keep covered.

While the quinoa is cooking, bring a large pot of water to boil (Dutch oven sized, about 1/2 full). When it reaches a boil, add the frozen edamame. Return to boil and cook for 4 minutes. Add the asparagus and zucchini and cook until they are tender but still crisp, about 3 minutes. Drain well, and place in a large serving bowl. Add the quinoa and toss well.

In a small non-stick pan, heat 1 tablespoon of the vegetable broth. (If you're not following a strict fat-free diet, you may use 1 tsp. of olive oil.) Add the minced garlic and cook for one minute. Add the remaining broth, oregano, basil, and red pepper. Simmer, stirring, for about 4 minutes. Remove from heat and add lemon juice and salt and pepper to taste. Pour over quinoa and mix well. Taste and add additional seasonings, including lemon juice, as needed. Serve warm.

Makes 4 large servings. Per serving: 270 Calories (kcal); 6g Total Fat; (19% calories from fat); 15g Protein; 44g Carbohydrate; 0mg Cholesterol; 168mg Sodium; 8g Fiber. Weight Watchers CORE/ 5 Flex Points.



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
146
143.25
140.5
137.75
135
KIERAE's Photo KIERAE SparkPoints: (177,652)
Fitness Minutes: (194,382)
Posts: 39,362
4/10/08 2:11 P

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Honey-Glazed Tofu on Pumpkin Seed Couscous (sub Agave nectar for honey)
serves 6
30 minutes or less
P2

2 - 10 ounce pkgs, extra firm tofu
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
1/4 c vegetable oil
1/2 cup honey (use agave or sf maple syrup)

2 cups low sodium vegetable broth
2 medium carrots, chopped (1 cup)
1 cup frozen edamame, thawed
2 tsp olive oil
1 tsp salt
1 1/2 cups ww couscous
1/2 cup toasted unsalted pumpkin seeds

To make tofu: Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 1/2 inch thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.

To make Couscouse: Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.

Meanwhile, heat olive oil and honey substitute in large skillet over medium high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.

To serve: stir pumpkin seeds into couscous. Spoon onto plates and top with the tofu

Per serving (as written with honey): 577 cal, 26g prot, 26g total fat, 3 g sat, 71g carb, 0mg chol, 444 mg sod, 10g fiber, 27g sugar
----------------------

Quinoa Sunchoke Pilaf Recipe

Ingredients
1/2 cup quinoa
2 Tbsp oil
1/2 cup chopped onion
1-1/4 cup vegetable (or chicken) broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes
1/2 cup peas, fresh or frozen
1/4 tsp pepper

Instructions
Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft.

Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

Yield: 6 to 8 servings

Calories: 172; Total Fat: 7.7 g; Protein: 5.5 g; Saturated Fat: 1.6 g; Carbohydrates: 22.8 g; Cholesterol: 5.5 mg; Fiber: 3.6 g; Sodium: 329 mg

----------------------

Salmon & Basil Quinoa Salad


Ingredients

* 2 clove garlic, minced
* 2 cups cooked Quinoa
* 1 can wild salmon
* 1/4c fresh basil, sliced
* Juice and zest of 1/2 a lemon
* 1/2 cucumber, chopped up


Serves 4.
Directions
Combine all ingredients in a bowl...that's it!! Enjoy!
Nutritional Analysis
Calories: 259; Total Fat: 8.9g; Saturated Fat: 1.5g; Cholesterol: 2mg; Sodium: 86mg; Carbohydrate: 26.1g; Dietary Fiber: 2.7g; Sugars: .6g; Protein: 20.2g

--------------------------

Quinoa and Black Bean Salad with Smoky Lime Dressing

1 cup quinoa (Inca Red from Ancient Harvest is my fave)
4 green onions, thinly sliced
1 (15-ounce) can black beans, drained
1/4 cup chopped fresh cilantro
3 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons sugar (sub splenda)
1/2 teaspoon kosher salt
1 canned chipotle pepper in adobo sauce
1 small garlic clove, finely chopped

Place the quinoa and 2 cups water in a medium saucepan over high heat and bring to a boil.

Lower heat, cover and simmer 15 minutes, or until liquid is absorbed. Stir in the green onions, black-eyed peas, and cilantro.

Puree the remaining ingredients together in a food processor; pour over quinoa and stir to coat with dressing. Serve warm or at room temperature.

Makes 4 – 6 servings.

---------------------

Houby Paprikas

1 cup of brown Basmati rice
2 cups of water
2 tablespoons of butter or sesame oil
1 medium onion, chopped into smallish bits
1 pound of mixed fresh mushrooms, roughly chopped (I used a combination of crimini and button)
sea salt and freshly ground pepper
1 1/2 tablespoons of paprika (I used Hungarian)
generous 1/4 teaspoon of cayenne
3/4 - 1 cup of sour cream
3 tablespoons of chopped fresh dill

Rinse the rice in a strainer under cold water. Soak in 2 cups of water overnight in a medium pot. Bring to a boil, immediately reduce the heat to low and cover and simmer until the liquid is absorbed - roughly 35 - 40 minutes. Let sit for 5 minutes and then fluff with a fork.

While the rice is cooking, heat the oil or butter in a large wok or pot over low heat. Add the onion and cook until soft and translucent.

Next, increase the heat to medium-high and add the mushrooms to the pan. Season with salt and pepper and stir and fry until the mushrooms begin to brown in their own juices. Add the paprika and cayenne, stir and cook for a few minutes longer, add sour cream and simmer for another 5 minutes.

Spoon over steaming brown rice.
-----------------------

Quinoa with Mushrooms and Spinach
Prep Time: 25 Minutes
Cook Time: 25 Minutes
Ready In: 50 Minutes
Yields: 3 servings


INGREDIENTS:
1 tablespoon olive oil
1/2 onion, chopped fine
1 teaspoon minced garlic
1 cup quinoa
1/2 cup white wine
1 3/4 cups chicken broth
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh
thyme
1 tablespoon olive oil
1 (8 ounce) package sliced mushrooms
4 teaspoons balsamic vinegar
1/4 cup white wine
1/4 cup chicken broth
1 teaspoon chopped fresh thyme
salt and pepper to taste
1 (10 ounce) bag washed spinach leaves
1/4 cup crumbled goat cheese

DIRECTIONS:
1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

----------------------

Recipe courtesy of:
Fatfree vegan Kitchen

Vegetable Fried Quinoa

Though I really recommend this mushroom-bok choy-carrot combination, use whatever vegetables you have on-hand. Greens like bok choy really shrink when cooked, so if you substitute another vegetable, do it by weight rather than volume.

1 cup quinoa*
2 cups water
1 clove garlic, chopped
1/4 teaspoon salt
1 teaspoon ginger root, minced
2 cloves garlic, minced
1/2 cup fat-free vegetable broth
12 ounces bok choy -- about 6 stalks or 5-6 cups chopped
1 cup diced carrot
1 cup diced mushrooms
3 ounces firm tofu
2 tablespoons low-sodium soy sauce
1 teaspoon black vinegar (or rice vinegar)

*Most quinoa bought from bulk bins needs to be rinsed well to remove the soapy outer coating. If you're not sure whether or not your quinoa needs to be rinsed, rinse it anyway. Pour it into a fine mesh strainer and stir it as you run water through it for at least 2 minutes.

Put the quinoa, water, salt, and 1 clove chopped garlic into a medium-sized pot. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes.

While the quinoa is cooking, prepare the vegetables. Wash each stalk of bok choy then cut it in two about where the leaves begin. Set the bottom white stalk aside and save for another use. Chop the remaining stalk and greens into bite-sized pieces.

Spray a large, deep skillet or wok with cooking spray and heat it. Assemble the vegetables nearby, along with the vegetable broth and a tablespoon. When the skillet is hot, add the ginger root, garlic, and carrots and stir-fry for about 1 minute. Add about 1 tablespoon of the broth and continue to cook and stir for another 2 minutes, adding another splash of broth if the garlic starts to stick or dry out. Add the mushrooms and another tablespoon of broth, and cook another 2 minutes. Add the bok choy and 2 tablespoons of broth, stir, and cover. Cook until the bok choy is tender but still bright green, just a few minutes.

Crumble the tofu into the vegetable mixture. Mix the soy sauce and vinegar with the remaining broth and pour it over the tofu. Stir and cook for 1 or 2 minutes, just enough to heat the tofu.

Fluff the quinoa and add it to the vegetables. Mix well, and cook until heated through. Serve with additional soy sauce, hot mustard, or chili sauce at the table.

Makes 4 servings. Per serving: 213 Calories (kcal); 4g Total Fat; (15% calories from fat); 10g Protein; 37g Carbohydrate; 0mg Cholesterol; 515mg Sodium; 5g Fiber. Weight Watchers Core / 4 Flex Points


--------------------------

Barley and Black Soybean Salad
For this recipe, I toss some of the dressing into the salad and the rest is served on the side.

Salad:

2 cups cooked barley

1 14oz can unsalted black soybeans, drained

3-4 cups chopped, raw vegetables of choice (I used carrot, cucumber, celery)

1/2 red onion, chopped

handful cilantro

raw spinach leaves



Dressing:

1 1/2 tablespoons miso

1 1/2 tablespoons toasted sesame oil

2 tablespoons lime juice

1 1/2 tablespoons sf maple syrup or agave syrup

1/2 teaspoon sriracha (vary amount according to your preference for spiciness) (asian red chili sauce)

1 garlic clove, finely minced


Toss all salad ingredients, except spinach, together in a large bowl.

Whisk dressing ingredients together in a small bowl. Adjust flavors if needed. Pour 1/3-1/2 of the dressing over the barley and soybean mixture. Toss to combine. Serve barley and soybean salad over raw spinach leaves with additional dressing on the side.

---------------------------

Parmesan quinoa on sautéed and lemon-braised celery root

1 cup quinoa
2 cups water
4 tablespoons fresh grated parmesan
1 tablespoon olive oil
1 large celery root, peeled and cut into french-fry size sticks
1 tablespoon dried rosemary
juice of 1 large lemon
coarse ground sea salt, to taste

Scrub the quinoa under cold running water over a very fine strainer, then soak overnight with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low and cover, letting simmer for 20 minutes or until the water is absorbed. Remove from the heat and fluff thoroughly with a fork. Stir in the parmesan cheese and set aside, covered.

Meanwhile, heat a large skillet or wok over medium heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the bottom of the pan. Drop in the celery root and sprinkle the rosemary over top. Sauté for 10-15 minutes, turning the celery root over occasionally, until the sticks have turned golden brown.

Reduce the heat to medium-low. Drizzle the lemon juice over the celery root, and immediately cover the pan. Simmer the celery root in the lemon juice for 5 minutes, until soft.

Arrange the celery root sticks on plates and grind coarse sea salt to taste over top. Spoon a quarter of the parmesan quinoa over each bed of celery root, and serve.

Serves 4.

----------------------
Spring Wild Rice Salad Recipe

You can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so - don't go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese.

Almond Dressing:
1 garlic clove, smashed and chopped
1/4 cup almond butter
zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
scant 1/4 cup hot water
scant 1/2 teaspoon fine grain sea salt
1 bunch asparagus, trimmed and cut into 1-inch segments
4 cups cooked wild rice*
1 cup cooked yellow split peas**
1 bunch chives, chopped
1/4 cup goat cheese, crumbled (optional)

Whisk together the garlic, almond butter, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt. Set aside.

Bring a saucepan full of water to a boil. Salt the water and add the asparagus. Cook for just a minute - until the asparagus is just bright and tender. Drain and run under cold water to stop the cooking.

In a large bowl combine the wild rice, yellow split peas, asparagus, and abot half of the almond dressing. Give it a good toss. Add more dressing if needed. Taste, and add more salt if needed. Serve topped with chives and crumbled goat cheese.

Serves 8.

*To cook wild rice (SNC 60). Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally.

**To cook dried yellow spilt peas: Bring 3 cups of water to a boil in a large saucepan, add 3/4 cup dried yellow split peas, and cook for 20 -30 minutes, or until tender. Drain, salt to taste and set aside.

I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae - happily maintaining since 1/2009

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 current weight: 146.0 
 
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