Monday, June 24, 2013

Quinoa (pronounced keen wah)

"Keen what?" seems to be the typical response when I ask people if they know about the highly nutritious food known as quinoa. Apparently, not many people know about this super food that originated in South America and is termed by the Incas as the "mother seed." Quinoa is associated as being a grain, but is technically the seed of a plant that belongs to the beet and spinach family. It looks like a very tiny pale yellow sphere similar to that of millet, except millet is darker in color. There are also other colorful varieties of quinoa including a lovely autumn red color. When cooked, quinoa expands and fluffs up to almost triple the dried amount. It is somewhat creamy in consistency yet is still slightly crunchy and has a nice light nutty flavor. The quinoa seed does have a bitter coating that can be removed by rinsing it thoroughly. I rarely rinse it though as the bitterness is not noticeable to me, but you may want to rinse the first time you try it. Also, when cooked you may notice that there is a little white tail that is attached to the seed and that is just the germ of the seed detaching from it. It looks a bit funny to me and adds a bit of character, but it is completely normal.



So, you may ask, why should I eat this strange sounding seed that I keep wanting to call kee noah? Well, quinoa is a nutritional powerhouse that even the natives knew gave much strength and stamina. It is an excellent source of good quality protein and is the only vegan food that has all the essential amino acids. When combined with another grain its protein and amino acid profile is superior to meat. And, this petite little seed even has more calcium than milk in comparable ratios. Amazing, huh! Quinoa is also a great source of magnesium, manganese, B vitamins, vitamin E, fiber, iron, phosphorous, and essential fatty acids. In Chinese medicine quinoa is considered a warming, bitter food and is excellent for keeping the arteries clean. It is pretty close to a perfect food as it is filled with needed nutrients, tastes good, and is super easy to prepare.



Quinoa can be found in bulk bins at a natural foods grocery store or in prepackaged bags usually in the rice or pasta departments of a standard grocery store. I like to store mine in the refrigerator, but a cool dry place would be sufficient. It is cooked like rice and is 1 part seed to 2 parts liquid. Place the well rinsed seed and liquid in a pot, bring to a boil, reduce heat to simmer and cover for about 15-20 minutes. You will know when it is done when the seed has grown and fluffed up, and when the water is absorbed. Here are a few examples of ways to serve quinoa:

*serve warm with cinnamon, dried cranberries and walnuts for breakfast
*mix with fresh herbs, spices and chopped veggies for a warm or cold salad
*use the above mix to stuff tomatoes, peppers or cabbage and bake
*serve with curry, lentils, chili, stir-fry or any other dish normally served with rice
*make into croquettes or a vegetarian meat loaf.

It is a new year and maybe you made a resolution to eat healthier or try something new, so why not give quinoa a chance. Quinoa is relatively inexpensive, easy to cook, versatile, nutritious, delicious and just plain fun to say. Enjoy!

Tuesday, June 11, 2013

Eggplant Basil Lasagna

This is one of my most loved recipes, so I decided to post it on here for my family and friends who can't get enough of it. The recipe is written by memory and is not exact, but you can at least get the basic idea. Here goes:

Eggplant Basil Lasagna - bake in a 9x13 glass pan at 350 degrees F for about 30 min.

1 package pre-cooked lasagna noodles
1 1/2 jars of your favorite tomato sauce
1 small bunch fresh basil
2 small or 1 large eggplant (aubergine)
1 tub ricotta cheese
1 egg
nutmeg, salt & pepper to taste
1 package shredded mozzarella
1 package grated asiago
1 package grated Parmesan (or use a combination of your preferred Italian cheeses)
olive oil, 1-2 cloves minced garlic, pepper to taste

First start by slicing the eggplant about 1/4" thick. Place all slices individually on a cookie sheet and sprinkle with ample amounts of salt. Let rest for about 20 minutes or until sufficient water has beaded up on the surface. Blot surface with a paper towel. Flip over the slices and do the same on the other side. In a bowl put olive oil, minced garlic and pepper and whisk together. Use enough olive oil to lightly coat your eggplant. Put eggplant in this mix and hand toss to evenly coat. Place eggplant individually on cookie sheet and bake at 350 degrees F for about 20 minutes or until tender. Flip pieces half way through.

While the eggplant is baking, prepare the cheese mix. Mix ricotta, egg, nutmeg, salt & pepper in a bowl. Add desired amounts of 3 cheeses and blend. Set aside.

When eggplant is ready, begin layering your lasagna. Start with a nice layer of tomato sauce, then noodles, then layer of eggplant and chopped fresh basil. Next layer with noodles and all of cheese mix. Next layer with noodles, eggplant, chopped fresh basil, noodles, and sauce. Top with a generous layer of shredded mozzarella and other cheeses if desired. Cover with aluminum foil and bake. Take off aluminum foil towards the end of cooking to melt cheese. Serve with fresh basil and enjoy!

Sorry that the recipe is not precise. I will try to write down exact quantities next time I make it, but then again being creative and having fun is part of the cooking process and a way to make a recipe yours. This recipe is a winner mainly because of the eggplant, so it is very important to salt, marinate and bake the eggplant. Now go on and impress your family and friends. Cheers!