Kaniwa from Roland Products, pronounced “Ka-nyi-wa”, is a staple grain of the ancient Aztec and Incan cultures whhich has been cultivated for thousands of years throughout South America.

The crunchy, earthy grain is loaded with protein and makes a complete meal when mixed with vegetables.

Kaniwa Plant

Roland Foods offers a wide variety of specialty foods from around the globe and was kind enough to send me this box of Kaniwa to try at home.

I have cooked with Quinoa in the past and I love it.

Kaniwa is similar to quinoa but seems to feel hardier and denser.

I gathered all the vegetables I could find and chopped them to equal size.

1 package of Grape tomatoes cut in half, 7 green onions, 1/2 of a red onion, 1 can of pinto beans, 2 cups of corn, 1 red pepper, 1/2 of a English cucumber, 1 bunch of cilantro,the juice of 3 limes, 1/4 cup of olive oil and salt to taste.

I garnished with avocado.

I put all of the chopped vegetables in a bowl, cooked the 12 oz. box ( about 2 cups ) of Kaniwa and added to the veggies.

I added it hot to the vegetables to bring them to peak flavor.

I find that adding hot grains to the veggies gives off just enough heat to liven the flavors.

I mixed everything then added the olive oil and the lime juice.

Serve and garnish with half an avocado.

Add salt to taste.

This was fantastic.

Everyone loved this vegan, protein rich meal which could also be great as a side dish with grilled salmon.

It is no exaggeration to say that these are the best Mai Tais of all time…ever!

With spring and summer right around the corner you may be looking for a special cocktail to celebrate the season!

To quote the creator, “This elixir is to be consummed in Miami, poolside!”

With special friends, I might add!

But if you aren’t in Miami and don’t have special friends, you certainly will be feeling the magic if you make this cocktail!

The recipe:

8 oz dark Gosling’s Rum

12 oz light Mount Gay Rum

4 oz Cointreau or Triple Sec

4 oz almond syrup

8 oz fresh squeezed orange juice

8 oz pineapple juice

4 oz freshly squeezed lime juice

Just a splash of Heering Cherry Liqueur

4 oz Key Lime soda if you want

Lots of ice!

Fiddle with the rums. Add more if neccessary to taste.

This is not so much a recipe as one woman’s quest for a fresh and spicy meal on an unusually warm and sunny winter day!

A trip to the neighborhood grocer yeilded fresh ginger, avocados, limes a jar of green curry paste, soba noodles….
You get the idea.

This dish is quick and easy to prepare.

I can’t get everything cleaned, cut, chopped and sauteed before the noodles are finished cooking.

You will want to time it so that you don’t overcook them.

I sliced some ginger with the red pepper and asparagus and added a little coconut oil to lightly sautee the veggies.

You can put this together pretty fast.

Squeeze fresh lime juice over everything before serving, it really brightens the flavors!

Toss chopped cilantro into the draining noodles to gather just enough heat to bring out the herb’s pungent aroma!

Fresh avocado is creamy and perfect with the spicy green curry and coconut sauce.

I also made a batch of whole wheat linguine but the soba were slightly better.

Not in flavor but in texture.

Try this for a nice meatless meal that is flavorful and filling.

I just can not say enough about Pinnacle Whipped Cream flavored vodka!

We love it around here and have turned cocktail hour into an artform!

Ke Beach Key Lime flavored Cream Liqueur has taken the original pineapple coconut recipe to a new level!

If the photos are a bit fuzzy it is only because I have to work so fast to get my shots before the cocktails dissapear!

The photo does say it best regarding amounts. This recipe makes two large drinks:

1/2 cup lite coconut milk

1/2 cup pineapple juice

1/3 cup fresh lime juice

1/3 cup Ke Beach liqueur

1/2 to 3/4 cup Pinnacle Whipped Cream Flavored Vodka

1 1/2 cups frozen pineapple chunks ( I cut and freeze my own; freshness is key!)

Just pour into the blender, mix well and enjoy!

The secret to the delightful flavor of this dish is the roasting!

Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.

This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.

Ingredients

1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste

Method

In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.

In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.

Both should take no more than 30-45 minutes.

In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.

Cook 1 cup of lentils in 2 cups of water until tender.

When everything is done and cooled for handling, place in the food processor.

Add the cilantro and puree.

Add enough olive oil to create the texture you desire.

For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.

I wanted little “pops” of sweet juicy flavor and the texture contrast.

I, also squeezed some lime into the finished dish and then gave it a good mixing.

Serve with your favorite crackers or breads or even crudites.

We love quinoa!

It is a great alternative to pasta in that it delivers the same creamy, chewy, texture but is high in protien. A complete protien, as a matter of fact.

Aside from it’s nutrtious profile it is delicious and versatile.

We love this salad!

It is a power packed meal that delivers flavor and energy for very little expense.

Get creative and use your favorite fresh ingredients to create your own quinoa delights!

I used lots of lime in this dish. It compliments the cilantro and brightens the tomatoes.

Ingredients

1 cup quinoa and 2 cups water
5 scallions
2 medium tomatoes
1/2 roasted red pepper
1 cup black beans ( canned are fine )
1 cup corn
1/2 cup of finely chopped cilantro
2 Tbspn olive oil
1-2 limes

Method

Boil the quinoa. 10-15 minutes

Set aside and chop all the veggies

combine and add salt and pepper to taste.

Sqeeze lots of lime on the salad!

I mix the fresh veggies in when the quinoa is still a bit warm; it seems to bring all the flavors to their peak yet not cook them at all.

There is always room for more lime!

Garnish with avocado for an even richer flavor!

Hot smoked salmon is the key ingredient to this light, savory dish that is tasty and sooo girlie!

We topped whole wheat crackers with the delicate creamy and sublte flavors of the salmon spread.

My dear, BFF shared her favorite recipe with me and I will share it with you.

Ingredients
6-8oz hot smoked salmon finely chopped
1 Tbspn fresh dill finely chopped
1 Tbspn fresh parsley finely chopped
1/4 cup red onion finely chopped
1/4- 1/2 cup of Hellman’s Real Mayonnaise
1 large garlic clove crushed
A sqeeze of fresh lemon

Salt and pepper to taste

The real secret to the success of this recipe is to mix the mayo, garlic and lemon together very well before adding to the salmon.

Mix well and serve chilled!

Pink and girlie all around when friends just want to have fun!

This delicious pink cocktail was inspired by a magical elixir we had at Le Colonial.

We tried to approximate the light tropical flavors of the passion fruit martinis we ordered and serve them “family style”!

We mixed a high quality, low sugar coconut pineapple juice with a light berry juice mix, and added vodka and fresh lime.

The result was sublime!

Something light and “springy” was on my mind today.

A chill in the air did not stop the sunny skies from inspiring a salad full of all my favorites; avocado, black beans, corn, red onion, scallions and cilantro!

Lime and olive oil dressed this salad and allowed all the flavors to come through and keep it light.

You can get really creative with tomatoes, olives, peppers…I used what I had on hand.

I tend to go heavy on the cilantro!

As Spring approaches and Summer not far behind, my thoughts go to entertaining and celebrating the flavors of the season.

I’m thinking Mai Tais and Margaritas, grilled vegetables and garden fresh herbs.

This veggie burrito and cilantro and lime rice make for great al fresco dinning and go perfectly well with summer cocktails!

I love my grill and I love cooking and eating outside.

Being a vegetarian doesn’t have to mean that you don’t get play with fire anymore!

I throw everything on the grill and embrace the smokey flavors of the season on all my favorite veggie dishes.

Keeping black beans and rice, ready to go in the fridge, makes Summer dinning and entertaining easy.

Just add your main dish and and you have a gourmet meal in no time.

Ingredients

1 cup long-grain white rice
Coarse salt
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove

Cook rice and set aside.

Combine cilantro, crushed garlic, lime juice, salt and olive oil them mix into the cooked rice.

Ingredients

Whole wheat wrap
1-2 carrots
1 white onion
1 yellow squash
1 zucchini
1/2 green pepper
2-3 cloves garlic
1 Tbspn olive oil
1/4 cup manchego cheese
sweet chipotle barbeque sauce

Chop and saute ingredients in olive oil.

Add cheese and fill, generously, half of the wrap.

Fold and brush with olive oil and bake at 350 degrees for about 10 minutes.

This can also be done on the stove top in a frying pan, I’ve even tried it on the grill.

Top with sweet chipotle BBQ sauce and serve with cilantro rice and black beans.

OK. I had kale for lunch. The usual. But I also wanted mango.

But I wanted to do something different.

I also had an avocado and some fresh cilantro; I used the juice of one lime and a little salt.

This salad was amazing and I would make it to serve with a summer dinner.

The mango was very cooling with the kale which, of course, was really spicy because… I just can’t help myself!

This salald would be great with a grilled fish or rice and beans.

The combination of sweet and savory is filling and delicious!