Thursday, April 29, 2010

Quinoa, avocado, and sweet potato timbale

sorry. sorry. sorry!

I finally moved, and now have the time to sit down and give you a new recipe. I'm going to keep them coming. I promise. But, remember my last post and that pretty little thing I made? I've got the recipe for you.

It's Tal Ronnen's recipe out of The Conscious Cook.

It is soooo yummy!

I'm going to simplify it a little to make it not look so intimidating. Because there are 4 different things to prepare, and the picture looks so pretty. But, it's just as good in a pile of not so pretty on your plate.

For the quinoa:

1 cup Quinoa, cooked in vegetable stock. (I do a 2 to 1 ratio of veg. stock to quinoa, boil about 15 minutes or until tender)
1/2 jalapeno minced (I chopped mine)
1 Tbsp. minced fresh cilantro (again...chopped, and I do extra b/c I love cilantro)
1 Tbsp. EVOO
Juice of 1 lime
Salt and fresh ground pepper.

Cook the quinoa, let cool to room temp, add remaining ingredients.

Peel 1 large sweet potato and chop into small pieces. Toss with 2 teaspoons EVOO and salt and pepper. Bake in the oven at 400 for 15 minutes. Do not burn!
Chop up 2 avocados (or three if you love them like me) and toss both the avocado and cooked sweet potato with the Quinoa mixture.

Top w/ tortilla strips sprinkled w/cajun seasoning (he makes his own by slicing a corn tortilla and frying in canola oil...)

Last, make the dressing. This is yummy and worth it!

Roasted tomatillo Dressing

2 tomatillos tossed in olive oil after skins have been removed
3 Tbsp plus 1 teaspoon olive oil
1 Tbsp. rice vinegar
1 teaspoon light agave nectar (a great substitute for honey)
1/4 cup chopped cilantro
Sea Salt and ground black pepper.

Toss tomatillos with a teaspoon of oil. Place on a baking sheet and roast at 350 degrees for 15 minutes. Put in a blender with vinegar, cilantro, and agave nectar, pulse to combine. Add remaining EVOO and continue blending. Pour a light amount over the quinoa. Delicious!

Don't be scared of this one b/c of all the steps. It's so worth it!!

PS-The quinoa just cooked in vegetable stock is yummy all by itself too for a good complete protein source.

Wednesday, April 14, 2010

I will be back...

I am moving this week. I am so glad I'm moving, but it's been a lot of busy stuff lately. So....this blog unfortunately is getting neglected.

I tried 3 new recipes out of my new cookbooks. This is the one I'm going to share b/c

1. It looked so pretty when I made it. I mean, it could have been served in a restaurant!


2. My husband went CRAZY over it. But, you'll have to wait until next week to get the recipe.....

For now, you get a picture of it. It is quite pretty if I do say so myself!

Monday, April 5, 2010

Vegetarian=Trying new things

So, I made a trip to my local Whole Foods. Don't you love that store?

I do.

I couldn't find the following things at my regular grocery store:

Agave Nectar
Celery Root (now THIS is something I would see in the store and think, is that edible?)
Whole Wheat Couscous

I am making some new recipes this week, and that means trying new ingredients, and not being scared to ask what the heck is this?? For example: Shoyu. Ever heard of it? Me either. It made me feel better that one of the employees didn't know what it was either. But, then the more "experienced" granola guy there did know exactly where it was.

But, basically it is a glorified, fancy soy sauce. So, I will just use my regular soy sauce, thank you. But, I will research what the difference is, because now, I'm just curious.

Can't wait to let you know how the recipes turn out.