Some light and fresh quinoa and veggies!
1 cup of quinoa per person...add more or less depending on appetite and fit the recipe according to your servings =)
3-4 cups quinoa
6-9 cups water
2-4 tbs of water for cooking the veggies
1/4 zucchini per serving chopped in cubes, or 1/4s your preference!
1 small can of corn drained
1 large mushroom or several
1 clove of garlic minced
pepper to taste
ras el hanout to taste
nutmeg to taste
First I started to cook the quinoa with the cups of water since it takes about 10-12 minutes in a medium nonstick saucepan...It's about 2 cups of water for 1 cup of quinoa (I have had to use a couple of tbs more so it doesn't stick, and no need for oil!). While that was cooking I started chopping up the veggies and getting a saute pan ready with a dime of olive oil at medium heat. Add the chopped veggies once the saute pan is at temperature as well as the spices to taste. Once the veggies have absorbed most of the oil, add the tbs of water instead of adding more oil. Once the veggies are cooked through, mix them with the cooked quinoa. I also added about a tsp of the fresh garlic to the warm quinoa so it released the aromas beautifully, this of course is up to you.
Serve as a side dish and enjoy! Or add a lot more veggies to eat as a meal. I served this on a bed of mixed lettuce (mesclun) with a lil balsamic vinegar and truffle oil, then the quinoa cocteaucoction, and as my protein on top of that...lentils! I loved how in Egypt they served the couscous with a red sauce so I added a couple of tbs of red sauce(marinara, arrabiata) on top and served with creme fraiche.
Redacciones:
Couscous or bulgur wheat instead of quinoa
Use eggplant instead of zucchini or even yellow squash
Serve with ground beef instead if you are a meatatarian by choice =)
Cook quinoa with saffron for a more aromatic experience
If you don't appreciate the spices suggested, you can use all types of curry, season's all, badia complete seasoning, sage, cumin, red/green/white peppercorns, possibilities of course endless
Bon appetite!
<3,
Lolo
Thursday, February 24, 2011
Monday, February 21, 2011
Cereal à la Cajou
Ingredients:
1 cup Rice & whole grain flakes
1 cup of activia non-flavoured yogurt
1 tbsp of crème de marrons
1/2 cashews not salted
Add to a bowl, mix and enjoy!!! Salty, sweet, crunchy, and creamy...did I forget to mention good for your tummy? Hurray!
Redacciones:
Cereal: corn, rice, bran
Yogurt: fromage blanc, cottage cheese, greek yogurt
sweet: maple syrup, solid honey, applesauce (any flavors and unsweetened)
nuts: pistachios, peanuts, almonds. better not salted!
Bon appetite!
<3,
Lolo
1 cup Rice & whole grain flakes
1 cup of activia non-flavoured yogurt
1 tbsp of crème de marrons
1/2 cashews not salted
Add to a bowl, mix and enjoy!!! Salty, sweet, crunchy, and creamy...did I forget to mention good for your tummy? Hurray!
Redacciones:
Cereal: corn, rice, bran
Yogurt: fromage blanc, cottage cheese, greek yogurt
sweet: maple syrup, solid honey, applesauce (any flavors and unsweetened)
nuts: pistachios, peanuts, almonds. better not salted!
Bon appetite!
<3,
Lolo
Friday, February 18, 2011
Veggie & Turkey pasta!
Instant Cocteacoction...
1-2 portions
2- tbs of olive oil
Pasta twists- I used like two handfuls
4 rather large mushrooms...regular white ...sliced
1 cup onions - chopped
2 cloves garlic -minced
1/2 small can of kernels of corn (water drained of course)
3/4 zucchini chopped into half moons
1 cube of maggi olive oil & basil mixed with about 1/2 cup of water
1 slice chopped of oven roasted turkey
1/2 cup of pumpkin soup LOW SALT
pepper to taste
Shredded Cheese..to taste! I used Emmental, but mozzarella adding even nicely shredded and fresh parmigiano reggiano would be amazing so it nicely melts!
Instructions:
Follow instructions and boil pasta al dente (up to you of course). While the pasta's cooking, chop up the veggies(garlic, zucc, mush, on) and add to a pan with olive oil. At medium-high heat saute the veggies and when the o.oil is absorbed, add the maggi cube mixed in water. Once part of the water has evaporated, add the chopped turkey slice and corn. When the veggies are practically cooked, add the pumpkin soup and mix. When the pasta is done, add to a bowl and add the veggies...mix in with the cheese and serve! You can also serve it in a nice presentation by not mixing it in.
Redacciones:
Add pine nuts!
a dollop of sour cream/mascarpone/red sauce
Vegetarian...of course, kick out the gobble gobble! And double check your cube of maggi is purely olive oil and basil...no chicken stock in there!
1-2 portions
2- tbs of olive oil
Pasta twists- I used like two handfuls
4 rather large mushrooms...regular white ...sliced
1 cup onions - chopped
2 cloves garlic -minced
1/2 small can of kernels of corn (water drained of course)
3/4 zucchini chopped into half moons
1 cube of maggi olive oil & basil mixed with about 1/2 cup of water
1 slice chopped of oven roasted turkey
1/2 cup of pumpkin soup LOW SALT
pepper to taste
Shredded Cheese..to taste! I used Emmental, but mozzarella adding even nicely shredded and fresh parmigiano reggiano would be amazing so it nicely melts!
Instructions:
Follow instructions and boil pasta al dente (up to you of course). While the pasta's cooking, chop up the veggies(garlic, zucc, mush, on) and add to a pan with olive oil. At medium-high heat saute the veggies and when the o.oil is absorbed, add the maggi cube mixed in water. Once part of the water has evaporated, add the chopped turkey slice and corn. When the veggies are practically cooked, add the pumpkin soup and mix. When the pasta is done, add to a bowl and add the veggies...mix in with the cheese and serve! You can also serve it in a nice presentation by not mixing it in.
Redacciones:
Add pine nuts!
a dollop of sour cream/mascarpone/red sauce
Vegetarian...of course, kick out the gobble gobble! And double check your cube of maggi is purely olive oil and basil...no chicken stock in there!
Sunday, February 13, 2011
Homemade yogurt: you'll never turn back!
Fresh absolutely homemade yogurt!
Success! A lil too liquid for me (I am turning it into greek yogurt certainly) but delicious!
I just had my first treat, two teaspoons of marron\chestnut spread vainille\vanilla flavor and 4 teaspoons of my fresh homemade yogurt: HEAVEN!
I followed these couple of instructions along with my friend Carolyn:
1L milk+ 4tbsp store bought yogurt (freshest date has more live cultures)
2L milk+ 4 tbsp etc and so on and so on depending on how much you want to make!
Heat up the milk in a sauce pan or large pot. Once starting to see the bubbles on the sides, turn the stove off and let the milk temperature drop to about lukewarm. Then in a small bowl add the tablespoons of the pre-made yogurt and a couple of tablespoons of the lukewarm milk. Make sure about the temperature: max 110 C. I spoon fed the yogurt mix to the pots of milk. Once well mixed, the mixture was added to the glassware (it can be ceramic, nothing that melts in microwaves or ovens for example!)
The oven was turned on by the time the milk boiled and pre-heated at 110 C with an on-the-spot bain marie in order to maintain the temperature after the oven gets turned off (this is not necessary, I did it so my friend could turn it off when she left and kept the temperature going). By the time the milk stopped boiling, the oven was perfect. The warm mixture was poured into glass jars and added to the bain marie. The yogurt is to be kept in that warm state for about a preferable 7-9 hours, but you can take it out as early as 5 hours. The more time you let them ferment, the more sour the yogurt becomes. I transported mine from my friend's house with the empty bottles of milk full of hot water, and I made a heated pack out of my small suitcase...I am so glad I had lids though! They survived perfectly: at home, I put them in another bain marie with warmer water which boosted the amount of whey coming out of the mixture. Hot water is just such a great heater =).
By the time I had to leave it was clearly yogurt, and when I added them to the fridge, even more so! I am going to strain some tomorrow =) The yogurt had a perfect drinkable consistency =).
Redacciones Lorena:
Add vanilla beans to the milk in the process of boiling the milk
Make a large pot in order to make different things:
fresh yogurt for smoothies
strain it and turn into greek yogurt: great for tzatziki\caciki\sandwiches instead of MAYO!offender!\tuna:chicken:egg salad, nachos, on chili, on red sauce, dollop on baked potatoes, add to mashed potatoes and fresh garlic in chives, cauliflower, dips, desserts like strawberries and cream =)
Eat with muesli, cereal instead of milk!
This is great for your body! Of course in moderation =)
Possibilities, endless talk to me about yours!
<3,
Lolo
Success! A lil too liquid for me (I am turning it into greek yogurt certainly) but delicious!
I just had my first treat, two teaspoons of marron\chestnut spread vainille\vanilla flavor and 4 teaspoons of my fresh homemade yogurt: HEAVEN!
I followed these couple of instructions along with my friend Carolyn:
1L milk+ 4tbsp store bought yogurt (freshest date has more live cultures)
2L milk+ 4 tbsp etc and so on and so on depending on how much you want to make!
Heat up the milk in a sauce pan or large pot. Once starting to see the bubbles on the sides, turn the stove off and let the milk temperature drop to about lukewarm. Then in a small bowl add the tablespoons of the pre-made yogurt and a couple of tablespoons of the lukewarm milk. Make sure about the temperature: max 110 C. I spoon fed the yogurt mix to the pots of milk. Once well mixed, the mixture was added to the glassware (it can be ceramic, nothing that melts in microwaves or ovens for example!)
The oven was turned on by the time the milk boiled and pre-heated at 110 C with an on-the-spot bain marie in order to maintain the temperature after the oven gets turned off (this is not necessary, I did it so my friend could turn it off when she left and kept the temperature going). By the time the milk stopped boiling, the oven was perfect. The warm mixture was poured into glass jars and added to the bain marie. The yogurt is to be kept in that warm state for about a preferable 7-9 hours, but you can take it out as early as 5 hours. The more time you let them ferment, the more sour the yogurt becomes. I transported mine from my friend's house with the empty bottles of milk full of hot water, and I made a heated pack out of my small suitcase...I am so glad I had lids though! They survived perfectly: at home, I put them in another bain marie with warmer water which boosted the amount of whey coming out of the mixture. Hot water is just such a great heater =).
By the time I had to leave it was clearly yogurt, and when I added them to the fridge, even more so! I am going to strain some tomorrow =) The yogurt had a perfect drinkable consistency =).
Redacciones Lorena:
Add vanilla beans to the milk in the process of boiling the milk
Make a large pot in order to make different things:
fresh yogurt for smoothies
strain it and turn into greek yogurt: great for tzatziki\caciki\sandwiches instead of MAYO!offender!\tuna:chicken:egg salad, nachos, on chili, on red sauce, dollop on baked potatoes, add to mashed potatoes and fresh garlic in chives, cauliflower, dips, desserts like strawberries and cream =)
Eat with muesli, cereal instead of milk!
This is great for your body! Of course in moderation =)
Possibilities, endless talk to me about yours!
<3,
Lolo
Wednesday, February 9, 2011
Mmmm Bread. That's all I can say.
I bought this large rectangular bread that looked like a mix of ciabatta bread and artisan style baguettes...
I tried a combination with the bread...
diagonally cut slices, a very thin slice of butter demi-doux with Sel de Mer crystals, figue jam Bonne Maman, and a noisette of hummus...
To my surprise...delicious success!
Enjoy =)
I tried a combination with the bread...
diagonally cut slices, a very thin slice of butter demi-doux with Sel de Mer crystals, figue jam Bonne Maman, and a noisette of hummus...
To my surprise...delicious success!
Enjoy =)
Monday, February 7, 2011
Nom Nom Egg Salad
I have not made an egg salad in ages, it always reminds me of Mami =) I needed something to remind me of home and thought, ah! Egg salad sandwiches for lunch! When I finished, it tasted like my favorite Chicken Kitchen sauce: Curry Mustard Sauce!
Grab a sauce pan, whichever size works for the eggs and the water level should be able to cover them.
Makes about 2-3 sandwiches
Ingredients:
3 large eggs
1 teaspoon light light mayo
1- 1/2 tablespoons of non-flavored yogurt (I used Activia Nature) options: sour cream, crème fraîche, greek yogurt
Pepper to taste - I am continuing my obsession with Nubian peppercorns* I added about 5 cracks of the mill
Ras el hanout to taste
1/2 to 1 minced garlic clove: depending on how much you love garlic..I do not need to physically kiss anyone this evening, therefore I added the whole clove!
1/2 teaspoon whole grain mustard
*I have been trying to find the English equivalent but have been running into difficulties...but if you have it...GOOD! It's from Aswan, Egypt (where the Nubian villages are).
Here we go:
Bring the water in the sauce pan to a simmer/boil and when it reaches the appropriate temperature, add the eggs softly. Leave them in for about 6-7 minutes and when time's up, run cold tap water in the sauce pan. About 2-3 minutes later these won't burn =). Tap each egg on a counter in a rotating manner just enough so the shell cracks, and repeat so the shell is cracked all around and peel! You can also roll it on the counter under your hand in a back and forth motion. Place the three naked boiled eggs in a mixing bowl and with a fork begin to crumble them. Add mayonnaise, yogurt, mustard, spices, and garlic. You can cover the bowl with cellophane, or transfer to tupperwear and place in the fridge. Once cold, serve on toast, bread, or eat it all by itself!
Bon appetit =)
Lolo
Grab a sauce pan, whichever size works for the eggs and the water level should be able to cover them.
Makes about 2-3 sandwiches
Ingredients:
3 large eggs
1 teaspoon light light mayo
1- 1/2 tablespoons of non-flavored yogurt (I used Activia Nature) options: sour cream, crème fraîche, greek yogurt
Pepper to taste - I am continuing my obsession with Nubian peppercorns* I added about 5 cracks of the mill
Ras el hanout to taste
1/2 to 1 minced garlic clove: depending on how much you love garlic..I do not need to physically kiss anyone this evening, therefore I added the whole clove!
1/2 teaspoon whole grain mustard
*I have been trying to find the English equivalent but have been running into difficulties...but if you have it...GOOD! It's from Aswan, Egypt (where the Nubian villages are).
Here we go:
Bring the water in the sauce pan to a simmer/boil and when it reaches the appropriate temperature, add the eggs softly. Leave them in for about 6-7 minutes and when time's up, run cold tap water in the sauce pan. About 2-3 minutes later these won't burn =). Tap each egg on a counter in a rotating manner just enough so the shell cracks, and repeat so the shell is cracked all around and peel! You can also roll it on the counter under your hand in a back and forth motion. Place the three naked boiled eggs in a mixing bowl and with a fork begin to crumble them. Add mayonnaise, yogurt, mustard, spices, and garlic. You can cover the bowl with cellophane, or transfer to tupperwear and place in the fridge. Once cold, serve on toast, bread, or eat it all by itself!
Bon appetit =)
Lolo
Wednesday, February 2, 2011
Ooo spices!
Mmm..inspirations from recent expansion of spices!
Curry noodles a la Lolo
Nouilles\Noodles\Rice noodles
Curry powder
Coconut Milk
Nutmeg
Harissa
Couscous veggies - zucchini, carrots, celery, chick peas/garbanzo beans
Onions
Garlic
Boil noodles until demi- cooked, pour out water to the level of just above the noodles. Add coconut milk, spices, veggies (these can be pre-heated by microwave if frozen), garlic, onions too.
Let it boil a couple of minutes, you can splash some white wine and even have some with your soup!
Enjoy!
Lolo
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My new favorite tea!
Sencha Green tea, rose petals, aromas: mango, coconut milk, lime, black pepper, and ginger..
Amazing, especially for my icky throat with fleurs d'ete honey..yum!
I accompanied it with my spicy coconut milk+curry+noodle+nubian green pepper soup :)
I will be posting the soup soon!
Lolo
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