Super Food Kaniwa with Corn, Beans, Red Pepper, Green Onion, Avocado and Lime Juice!

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.

Without a Doubt The World’s Best Mai Tai!

132mai tai glass

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

095Mai Tais limes

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!

103Mai Tia Ingredients

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!

105Mai Tai works

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.

106Mai Tai Man

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111Mai Tai Lime juice

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134Mai Tai glass and pitcher

Celebrating Winter Sunshine with Buckwheat Soba Noodles with Green Curry Coconut, Red Pepper and Asparagus!

074green curry soba noodles

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!

079green curry soba noodles

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

033green curry noodles

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.

051green curry noodles

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!

055green curry noodles

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

073green curry soba noodles

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

Not in flavor but in texture.

076green curry soba noodles

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

More Ways to Love Pinnacle Whipped Cream Flavored Vodka! With Ke Beach, Key Lime Creme Liqueur!

005pinnacle whipped cream flavored cocktail

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!

012pinnacle whipped cream flavored vodka cocktail

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

001 pinnacle whipped cream vodka cocktail

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!

013pinnacle whipped cream flavored vodka cocktail

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!)

008pinnacle whipped cream flavored vodka cocktail

Just pour into the blender, mix well and enjoy!

015pinnacle whipped cream flavored vodka cocktail

Roasted Eggplant and Lentil Spread with Roasted Garlic and Roasted Red Pepper!

091eggplant lentil spread

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.

002eggplant lentil spread

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.

003eggplant lentil spread

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.

010eggplant lentil spread roasted red peppers

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.

014eggplant lentil roasted red pepper

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