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Tuesday, February 23, 2010

Quinoa Stir-Fry With Vegetables and Chicken Self Magazine

"This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat."

This was a yummy, healthy recipe from our Bookclub- Thanks Bev! I enjoyed it and can't wait to prepare it again.
  • 3/4 cup quinoa, rinsed
  • 1/2 teaspoon salt, divided
  • 1 tablespoon vegetable oil
  • 1 small carrot, thinly sliced
  • 1 medium red bell pepper, cored, seeded and chopped
  • 2 teaspoons grated ginger
  • 1 clove garlic, sliced
  • 1 small red chile, chopped (optional)
  • 2 cups snow peas, trimmed
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 4 oz grilled chicken breast, chopped
  • 2 scallions, chopped
  • 1/2 cup cilantro
  • 1 tablespoon soy sauce
Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.

Divide stir-fry among 4 bowls; serve warm.
Serves 4

Tuesday, February 16, 2010

Ok,so I'm a bit behind on my posts lately, but I have been so busy, in addition to work I now have a French class in the evenings and have not been in the kitchen as much. Thank God for To Do Lists and calendars! This was a recipe I made last week that turned out so good- only next time I think I might marinate longer than just an hour to really allow the flavors to penetrate into the meat. Overnight would really do the trick I think. Hope you enjoy!

Pork Tenderloin
from fellow blogger Monica- Thank you!
  • 1 pkg. pork tenderloins (2 tenderloins, about 2-2.5 lbs.)
  • 4 garlic cloves
  • 1/4 cup soy sauce
  • 2 T. country dijon mustard (whole grain mustard)
  • 4 T. honey
  • 2 T. fresh orange juice
  • 1 T. finely chopped fresh rosemary OR herbs de provence
  • freshly ground pepper to taste
  • 3 T. olive oil

Yield: 1 cup of marinade.

Preheat oven to 350 F.

Take tenderloins out of package. Rinse and pat dry. Place in a 9x13-inch Pyrex sprayed with non-stick cooking spray.

Take a paring knife and poke holes in the tenderloins (on the top side only) about an inch deep. Peel garlic cloves and quarter each clove of garlic-lengthwise. If they're really big, cut them a bit smaller- about the size of slivered almonds. Place the garlic slivers in each pocket. Set aside while making marinade.

In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 45 minutes, basting once halfway through the baking process.

Once removed from the oven, allow the tenderloins to rest on a cutting board for about 10 minutes before slicing. Spoon the pan sauce over the tenderloin medallions and enjoy!

Wednesday, February 3, 2010

So Easy. So Cinnamony. So Good!

This recipe can be found on the King Arthur Flour Co Blog- it looked too good not to try!
All week I had anxiously been waiting to get to the store to pick up a few last ingredients; and when my mother-in-law had surgery, I thought what better reason or excuse to make up a loaf of bread.
The cinnamon chips which don’t seem to be a common item can typically be found at Nob Hill or Deluxe, or you can go the Hershey’s website under the
product locator to find where they would be carried near your area.
Note: King Arthur also carries a mini-chip version.

It's somewhat of a cross between a yeast bread and a quick bread. It does contain yeast but there is no proofing or kneading involved. You just add the instant yeast to the dry ingredients and mix it all together.
The recipe calls for instant yeast, but you can use active dry yeast in almost any recipe calling for instant yeast. You just need to proof it first in some of the liquid from the recipe.
You do not need to make any other changes to the recipe. Rise times will depend on the temperature of the dough, and the temperature of the room.

One of the great things about King Arthur Flour Co ( KAF) is that they want you to try their recipes and they make sure that the formulas they provide you are going to work. They pride themselves in that they are providing you simply the best. And what more can you ask of from a company that has been around since 1790?!
The KAF blog-
Bakers' Banter- is amazing too and they provide step by step instructions and pictures. Be sure to stop by and see what they're baking in their kitchen if you haven't already.

Easy Cinnamon Bread
from KAF via Bakers' Banter

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 2 teaspoons instant yeast
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup warm milk
  • 1/4 cup (1/2 stick) butter, melted
  • 1 large egg
  • 1 teaspoon baking powder
  • 1 cup cinnamon chips
  • cinnamon-sugar, for topping
In a large bowl, mix together the flour, sugar, yeast, cinnamon and salt. In a separate bowl, whisk together the milk, butter, and egg. Combine the wet and dry ingredients, beating till smooth. Let the batter rest at room temperature for 1 hour, covered, then stir in the baking powder and cinnamon chips.
Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Sprinkle the top with the cinnamon-sugar.
Bake the bread in a preheated 350°F oven for 35- 40 minutes, until it tests done; a cake tester inserted into the center will come out clean. Remove the bread from the oven, let it rest in the pan for 5 minutes, then transfer it from the pan to a wire rack to cool completely.
Yield: 1 loaf