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.

“To Die For”, Cooked Cabbage with Tomatoes and Balsamic Vinegar!

031cabbage

Don’t hate me!

We should all eat more cabbage.

It’s inexpensive and one of the healthiest foods on the planet.

I like to make a big pot of this and have as my go to dish all week long!

I also add stuff to it like cheese and other veggies. I eat it with whole wheat bread or brown rice.

This dish is so simple yet so delicious you may just find yourself addicted…as I am!

For those of us avoiding simple carbs, these tender cooked cabbage “noodles” make a nice substitute for the real thing.

The shape and texture satisfies noodle lust!

074Cabbage

Simply chop a head of cabbage; I always use 2 and 2-4 tomatoes and sautee in a large deep pan with olive oil.

When the cabbage is tender add the tomatoes.

When everything in soft add the balsamic; enough to add color.

You can also use canned tomato sauce or diced tomatoes. Make sure that they are unseasoned.

Unseasoned tomato paste would work as well.

Cover the pot and allow to cook for 2-4 hours on medium to low heat.

Add salt and pepper to taste.

083cooked cabbage with tomatoes

077cooked cabbage

076cooked cabbage

I add flakes of crushed red pepper at the end and garnish with sheep feta and hot sauce!

This is so tasty! So healthy! and soooo addictive you won’t believe me until you try it!

030cabbage

Vegetarian Chili! Healthy, Delicious and Easy!

031vegetarian chili

068Vegetarian Chili

Although I am not a fan of “fake meat”; TVP, or any other ersatz animal products I must admit that Texurized Vegetable Protein works really well in this chili.

The secret to this amazing chili is the copious use of fresh cilantro! Added at the end of cooking to ensure fresh and intense flavor.

I also soaked the TVP in vegetable broth for and hour or so before adding it to the chili. This adds flavor to something which basically tastes like cardboard. The good thing is that it soaks up the flavors of everything around!

002Vegetarian chili

Ingredients:

1/4 cup olive oil
2 green peppers
1 red pepper
1 yellow pepper
1 sweet onion
5 cloves garlic
4-5 Tbspns chili powder
2 cups TVP soaked in broth or water then drained
1-1/2 cups fresh cilantro chopped
2 cans diced tomatoes
4 cans dark red kidney beans
Salt and pepper to taste

This recipe provided chili for a crowd. You can always adjust the amounts and vary the beans to include your favorites.

I also missed an opportunity to add fresh corn!

005TVP vegetarian chili

Method:

Soak the TVP in 2-4 cups of broth or water
Sautee the veggies in 1/4 of olive oil until soft
Add the tomatoes, beans, and TVP
Allow to cook for about an hour on medium heat and add the fresh cilantro
Allow to cook for about another hour then serve with cornbread or rice or anything you like!

Sauteeing the TVP with the veggies adds more flavor.

011garlic vegetarian chili

Easy and Elegant Al Fresco Dining! Quinoa Salad, Avocados and Salmon!

salmon al fresco

What do you do when unexpected guests, a limited budget and a lack time conspire to put a wrench into an otherwise beautiful summer evening?

039dinner al fresco

I had the quinoa, an avocado, some olives and cheese and the chocolate sauce!

The grocery was about to close in 10 minutes!

I ran in without a plan. Went straight to the “fish area”; I needed something fancy that would cook fast and go well with the quinoa salad I had just decided to make.

I bought the salmon; Wild Norwegian Salmon which is thick and moist which for me means easy cooking and a juicy dinner.

034dinner al fresco

I chopped the avocado and put together a deconstructed salad on a cute plate with some olives and feta cheese.

054salmon and quinoa

A handful of fresh veggies get chopped and go into the cooked quinoa with olive oil and lime juice.

047salmon al fresco

I broiled the salmon with crushed garlic and some olive oil and lemon.

A quick toss of the quinoa and veggies and plate it up! 20 minutes! Quick and Fancy!

045salmon al fresco

I bought a quart of coconut ice cream and blackberries and topped it off with chocolate syrup.

coconut ice cream with chocoltae sauce and blackberries

I was almost embarrassed by how impressed everyone was but happily took the credit!

058coconut ice cream with blackberries and chocolate sauce

Quinoa Salad with Black Beans, Corn, Roasted Red Pepper, Tomatoes, Scallions, Cilantro and Lime!

030quinoa salad bowl

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!

022lime

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

014Quinoa salad

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!

019quinoa 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.

021quinoa salad lime

There is always room for more lime!

025quinoa salad

Garnish with avocado for an even richer flavor!

Shiitake Mushroom and Leek Pizza with Arugula, Tomato, Feta Salad

067linda and shelly

Inspired by a visit with my favorite aunt, I felt like nurturing her with her favorite flavors and some new decedant treats like cheeses and bread!

We enjoyed the leek and mushroom pizza on tuesday at the restaurant, however, we did have some issues.

We thaught that there was too much “sauce”. It was cheese or something, we couldn’t put our fingers on it but it over-powered the delicate flavor of the leeks and the mushrooms seemed non-existant.

031leek and mushrooms

I sauteed my leeks in olive oil with about 4-5 cloves of roasted garlic which I had left over and I used shiitake mushrooms.

039leek and mushroom pizza PD

I use the shiitake because of the intense flavor and the rubbery texture. They stand up to cooking and the flavor is rich and earthy.

040leek and mushroom pizza

I also used fresh mozzerella; about 5 1/4 inch slices then sprinkled on some parmesan; not much. Pizza is best with a light touch.

The leeks had the sweet, delicate onion flavor that I was hoping for and that sweetness accented the shiitake perfectly.

043leek and mushroom pizza

Arugula and tomatoes with feta cheese and a splash of oil was fresh and flavorful! I threw in some fresh basil for a peppery/licorice punch!

046arugula, tomato and feta salad

We are already missing her and looking forward to the next visit.

055ari and linda

Sardines Part II

002sardines PD

Fresh tomato and basil with a little bit of olive oil “tamed” these sardines a bit.

It is a delicious way to eat sardines and I would add some toasted French bread to add texture and taste.

Sardines are simply too healthy, and too economical to not include in our daily diet.

If you have ideas, recipes and suggestions please send them!

004sardinesPD

Linguine with Fresh Tomato, Basil and Garlic

018linguine with tomato, basil and garlic PD

So fragrant! Throwing chopped tomatoes, basil and crushed garlic into hot pasta brings out all the aromas and delivers flavors at the peak of freshness.

012linguine with tomato, basil and garlic PD

The girls loved it! Lots of olive oil and crushed garlic put this over the top.

008Linguine with tomato, basil and garlic PD

Parmesan cheese brought it all together!

007Linguine with tomato, basil and garlic PD

The freshness of summer is right around the corner!

002Linguine with tomatoes, basil and garlic PD

Good-Bye to Summer

tomatoes oantry diaries 3

It seems as though my summer came and went without much of a fuss. Like many people this year, I planted my first garden and had high hopes of tomatoes, peppers, cucumbers and squash to spare.

I imagined myself giving them to friends and neighbors and freezing the extra to serve during winter. I was so naive! I barely grew enough to make one salad. But that’s fine with me. I learned alot and hope for a better yeild next year; with much less going to the deer who were not at all afraid to jump over the little fence I put up and enjoy my garden for themselves!

Here is the lion’s share of tomatoes which just came in. The plants quickly withered and turned brown and I feel lucky to have these.
Some went right into a basil, tomato salad with olive oil and the rest I ate on bread with a bit of homemade mayonnaise. I went “old school”. I made Depression Era sandwiches with my Recession Garden !

Courtesy of Julia Child, from Mastering the Art of French Cooking
Julia Child’s Hand-Beaten Mayonnaise

The following directions are for a hand-beaten sauce (using a wire whisk). For electric beaters, use the large bowl and the “moderately fast” speed for whipping cream. Continually push the sauce into the beater blades with a rubber scraper.

Ingredients

Round-bottomed, 2½ to 3-quart glazed pottery, glass or stainless steel mixing bowl. Set it in a heavy casserole or saucepan to keep it from slipping.
3 egg yolks
Large wire whisk
1 tablespoon wine vinegar or lemon juice (more drops as needed)
½ teaspoon salt
¼ teaspoon dry or prepared mustard
1½ to 2¼ cups of olive oil, salad oil or a mixture of each. If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount
2 tablespoons boiling water
Directions

Warm the bowl in hot water; dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
Add the vinegar or lemon juice, salt and mustard. Beat for 30 seconds more.
The egg yolks are now ready to receive the oil. While it goes in, drop by drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough. You can switch hands or switch directions, as long as you beat constantly.
Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into a very heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoon dollops, blending it thoroughly after each addition.
When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
Beat the boiling water into the sauce. This is an anti-curdling insurance. Season to taste.
If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.
Tips For Making Mayonnaise
Julia Child’s tips for homemade mayonnaise:

Room Temperature: Have all ingredients at room temperature. If they aren’t, warm the mixing bowl in hot water to take the chill off the egg yolks; heat the oil to tepid if it is cold.
Egg Yolks: Always beat the yolks for a minute or two before adding anything to them. When they are thick and sticky, they are ready to absorb the oil.
Adding The Oil: The oil must be added very slowly at first, in droplets, until the emulsion process begins and the sauce thickens into a heavy cream. Then, the oil may be incorporated more rapidly.
Proportions: The maximum amount of oil one large egg yolk can absorb is six ounces, or ¾ cup. When this maximum is exceeded, the binding properties of the egg yolks break down, and the sauce thins out or curdles. If you have never made mayonnaise before, it is safest not to exceed ½ cup of oil per egg yolk.

Focaccia Bread Magic!

pantry diaries focaccia bread edit
I tore this page out of a House Beautiful magazine about a year and a half ago and it has been like a sacred document in my house ever since.
I now know the recipe by heart but always pull it out to keep my eye on this familiar page and to refer to Devon S. Frederick’s notes which are helpful.
I did not make mine with the onion tomato topping suggested but I made two variations with tomato, basil and parmesan, and tomato and parmesan. Both with coarse sea salt and lots of really good olive oil.
You can vary the toppings just get the bread recipe down to a science. Once you do, well , you will always be able to pull fresh bread out of the oven for snacks, entertaining, or just plain eating! This is so good that you could just top it with olive oil and dried herbs from your pantry. I think rosemary, garlic and coarse sea salt is perfect. (done it, love it!)
HINT I line my baking pan with parchment paper as I have had “sticking” issues. On the stone it is not as big a problem but it has happened here as well.
There is nothing as wonderful as bread fresh from the oven.

Recipe courtesy of Lidia Matticchio Bastianich
ONION-TOMATO FOCACCIAFocaccia d’Altamura
MAKES A LARGE ROUND FOCACCIA, SERVING 10 OR MORE
2 packets active dry yeast
1/4 cup warm water
5 1/2cups all-purpose flour, plus more for handling the dough
2 teaspoons salt
2 cups warm water, or as needed
1 tablespoon extra-virgin olive oil for the bread bowl
FOR THE TOPPING
1 large onion, peeled, halved, and thinly sliced (about 2 cups slices)
2 cups ripe cherry or grape tomatoes cut in half
1/2cup extra-virgin olive oil, or as needed
1 teaspoon coarse sea salt or kosher salt, or as needed
1/2 teaspoon dried oregano
1. To make the dough, dissolve the yeast in G cup warm water and let it sit for several minutes, until it begins to bubble. Put the flour and salt in the food-processor bowl.
2. Stir together the active yeast and 2 cups lukewarm water in a spouted measuring cup. With the processor running continuously, blend the flour and salt briefly, then pour in all the liquid through the feed tube and process for about 30 seconds. A soft, moist dough should gather on the blade, with some sticking to the sides of the bowl. If it’s very sticky and hasn’t come off the sides at all, incorporate more flour, a tablespoon or two at a time, to stiffen the dough and bring it together. If the dough is dry, process in more water in small amounts.
3. Turn out the dough onto a lightly floured surface, scraping the bowl and blade clean. Knead by hand for a minute, using as little flour as possible, until the dough forms a smooth round, still soft and a bit sticky. Coat a big bowl with the tablespoon of olive oil, drop in the dough, and turn it to oil it all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
4. While the dough is rising, toss together the sliced onion, cherry tomato halves, 4 tablespoons of the olive oil, and H teaspoon salt in a small bowl, and let them marinate.
5. Coat the baking dish or pan, bottom and sides, with 2 tablespoons or more olive oil. Deflate the risen dough and lay it in the pan. Gently press and stretch it into an evenly flat round that fills the pan. If the dough is resistant, let it relax for a few minutes before stretching it again.
6. Lift the marinated onion and tomatoes out of the bowl with a slotted spoon, draining off the juices. Scatter the vegetables all over the focaccia, and lightly press in with your fingertips, creating dimples in the soft dough. Finally, drizzle the marinating oil over the top.
7. Let the focaccia rise, uncovered, for about 20 minutes. Set a baking stone, if you have one, on a center oven rack and heat to 425°. Just before baking, gently dimple the dough again with your fingertips, and sprinkle another H teaspoon coarse salt all over.
8. Bake the focaccia for about 20 minutes, rotate the pan back to front for even cooking, and bake another 10 to 15 minutes, or even longer, until the bread is golden brown and the onions and tomatoes are nicely caramelized.
9. Remove the pan, drizzle another tablespoon or two of olive oil over the focaccia, and crumble the dried oregano, scattering it on top. Let the focaccia cool for at least 15 minutes before slicing. Serve it warm or at room temperature.

I am including Devon’s notes as they very helpful to me and may well be to you, too.

DEVON MAKES THE FOCACCIA
A home run here. This is a great, easy to make, not messy- to-clean-up-after recipe for bread dough. You’ll love being able to use it when good bread isn’t available—a Wonder bread–infused vacation on the coast of Maine comes to mind. Simply whip up this dough, top it with whatever you’re in the mood for, and serve it warm from the oven.
You make the dough in a food processor. The flour filled mine to the very top, and I was dubious about whether there was enough room for the two cups of water. But within seconds the whole thing had formed a very malleable dough and was ready for quick kneading.
The tomato and onion topping was very tasty, but so was a topping I made with sautéed onions and dried thyme. For that matter, when you have focaccia this good, a topping of nothing more than coarse salt and a drizzle of olive oil is wonderful.
I had a little trouble timing this to come out of the oven for dinner. The first time I made it, we all had a snack at 10 P.M. I would advise leaving 2H hours from start to finish.

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