Quinoa? a new discovery

I had a box of Quinoa sitting on my counter for a looong time. Everytime I felt the "guts" to get it over with, I'd chicken out. Takes too long, its weird, its too different, its "healthy super nut food". ok. (lol) So today, the Lord gave me the guts, the time, and the willpower to cook and try it.

this is today, from my kitchen window, these birdies were NOT getting THIS bird food!

First thing I thought was, this looks like the bird seed I put out, if I don't like it, I know where its going! (rofl!) But it won't be going nowhere but in my stomach, and a small container of it to a bed-ridden friend who also has been putting off trying it ^_^ (I don't have a picture of bird seed, but you know... budgie food - see above)


I used to think that I didn't care to try new stuff. Looking back on all the weird and new and different foods I've tried in the past 5 years or so, I'm starting to rethink my self-observation! From Sushi (including the raw fish, and the veggie one), to brown rice, to tillapia (which I oh YUCK! red lobster, gotta get fresh fish guys really!) and on to Quinoa. Cooking with my wok has opened so many doors, and now that I have to eat healthier and in smaller but more frequent portions, this is leading to a new road to discovery! I want seconds, but sadly, I'm FULL! (giggle). I'm definitely going to keep experimenting with this. If you want to try out the recipe, check it out here.


Rice cooker baby! :) All I did was follow the instructions on the box. PERFECTION!




I dunno... this looks... obscene for some reason. This way (plain) its very bland.




Me and my garlic! (and shrooms! :) I stir fried it quickly, and did not overcook it. It was good. YUM! This little amount made for 2 meals!




Steak, shrooms, red onions, quinoa, and carrots. oh, and Garlic! I was STUFFED!


I want to try to do a sort of fruit and nut salad with this stuff. yippeee! (lol!)

So here's what I did. I call this Quinoa on the seat of the pants.

I put a box of quinoa (250g) in my rice cooker bowl, rinsed it (I wasn't sure if I should or not, apparently, if you don't it can be bitter - better safe than sorry). Then I added 2 cups of water, and let the rice cooker work its magic.

The aroma in the house was strange and new, and rather nice. Kinda like a woodsy nutty mushroomy smell. Then again, maybe I'm just loosing it.

While that was cooking, I sauted mushrooms with garlic, salt and pepper in a pan.
When then quinoa was cooked, I laid super thin raw fresh red onion slices on top, put the Rice cooker cover back on, and went back to work.
I pan fried a steak, with butter and garlic, salt and pepper. Put it aside.
While the steak was cooking, I steamed a bag of baby carrots (my motto is, cook once eat many times, so I'm cooking in BATCHES) ^_^

Now, I tried the quinoa at this point and was like, ohmygosh this is ewe! (lol!) Then I tried it again, and was like, oh, ok, it needs seasonings! DUH! of COURSE! plain rice is boring. plain pasta is boring! noooooo problem!

In my steak pan I'd used, I added a 1/4 tsp of butter, browned it, added about 1 tbsp of pureed garlic, lightly browned that, added about 1.5 cups of the sauteed shrooms with onions, and I'd say about 1.5 cups of cooked bland tasteless boring quinoa. Salt, pepper. (I use a salt grinder, cuz its like, you know, more fancy. lol)

I put the heat down to medium, and quickly stir-fried the lot. I wasn't sure how long to cook it, as I'd never done that before, but I stir-fried until some of the quinoa appeared toasted kind-of. Then I put half of that in my plate, along with 1.5 cups of carrots, steak, and another generous round of shrooms (I got a pile of them on special... :) and oh MAN! was it good!

I noticed that the juices of the steak blended with the quinoa, and I'd cut up an avocado (but it wasn't all ripe - yeeeesh!) but the little bits that were, made it taste even better (see the post below of mixing rice with avocado).

If you've not tried this "superfood" try it, its light, different, fluffy, healthy, awesome!

Cyncerely, Cyn

Cesear Salad - an old classic, with a different twist.

Yep. Its official, back on the salad kick. So I'll be posting salad recipes (probably - depending on my ability to get my hands on salad lol!) for the next little while!

Here's the deal. I like cheese. I like meat. I like salad. I like almonds. I like croutons, but they are fattening (I said the F-word. omgosh!) I like ceasar dressing, and refuse to compromise on taste/quality (that's where the cals add up!) And I don't eat bacon. So, basically, we'll have salad, with ceasar dressing. I've been told this is very good, and very filling. (that was when I made it with croutons... :) you can use croutons, if you like.

I use Romaine lettuce, and unlike a "real" restaurant who think you have a shovel for a mouth, I cut it in BITE SIZE pieces. Nothing gets my goat (baaaaa!) more than eating salad that is in HUGE chunks. I use Romaine for 2 reasons. Apparently, it has more nutrients than head lettuce, and if you get it fresh (and if its from the garden, when it hasn't bolted yet), then its actually pretty tasty. The other reason is, its the only salad my dad will digest (come to think of it, me too... at times).

So, here we go :) for the main ingredients (aka veggies and cheese does NOT count as a veggie!) just go with the flow, I'm putting the gram measures just cause I was bored and have them. (take a look at this, and tell me you'd not try a little bit of this yummy salad!)

15g sliced almonds (if you have time and wanna get fancy, toast them in a pan with a little garlic juice)
10g finely shredded skim milk mozzarella (I use my newfangle round cheese grater thingy. it rocks - pictures to come!)
5g baby parmesan also finely shredded
about 8 leaves of romaine lettuce (this was about 150g for me), cut in bite size piece. IF you are eating it right away, you CAN use a metal knife, if you are making the salad for later, use a plastic salad knife.
5-6 cherry or grape tomatoes, halved
10g of finely sliced red onion, (ok, so 2-3 slices, to taste)
2 tbsp Renee's ceasar salad dressing LIGHT (or your favorite light salad dressing.)
115g blade steak, sliced thin and in bite size pieces.

other add-ins: shrooms (of course), chicken (warmed up oh man! its AWESOME!), croutons (I used the almonds as a healthier replacement), peppers (EWEEE!), anything that's in your fridge that is still edible, olives, pickles... :)

Chop salad, put in bowl.
Add onions, other veggies, mix well.
Add salad dressing, mix well so that all veggies are covered.
Add steak (or meat(s)) on top, mix gently.
Add cheeses and almonds, mix VERY VERY gently. Serve, and devour!

Its fast, simple, and easy. I've made HUGE mega bowls of this stuff this winter, and got crazy with all the stuff I'd put in, and it was SO darn good. The best part is, you can make it once, and eat many times ^_^

I'll have pics up shortly. Enjoy!

Simple veggies stir fry

Today's recipe is quite simple. I'd take a picture, but its in my stomach, and well, I don't think you want to GO there :) I bought a mandoline/julienne slicer (the one by Starfrit). I must say, I'm in love! It turned 15 minutes of prep time in 5 minutes, and it was so easy!

I used the Julienne attachment and sliced 1 zuchinni, about 10 baby carrots (watch the fingers - for the carrots, I used the flat blade part only), 10 mushrooms (mine were starting to wrinkle (and get kinda leathery) but I'm fairly certain if they were super fresh, they'd have gone through no problem. I julienned the stem of one head of broccoli, and sliced the rest of the florets in equal sizes. (I quartered the shrooms too), I grabbed a large handful (ok TWO handfuls) of sliced almonds.

I also had bought a large container of minced garlic. Now, the garlic in here is NOT as fresh or strong as fresh or pureed garlic (this is good to know for next time I need to buy garlic) so I had to use a LOT more than I normally would, however, this is a great recipe if you are fighting a cold (use the fresh stuff, the cold will scram, but be warned, you won't get kissed!) ^_^ This jar of garlic has liquid in it, not sure if its oil or water, but whatever it is, its AWESOME for flavoring!

You'll also need soy sauce (sodium reduced), Mirin rice seasoning, fish sauce, olive oil.

Basically, this recipe uses what you have. No need for special veggies, just go with the flow, and even better, take advantage of that reduced basket at the grocery store.

I also prepped a batch of steak (as I'm supposed to eat more protein, but that's another post for another day) :)

In a non-stick pan (I KNOW I KNOW, no wok? lol!) I heated up 1/2 tsp olive oil (ever notice how fragrant it is?) I added the almonds, and roasted them until golden brown. Mid-way through, I took about 1 tsp of the garlic juice, and sprinkled it on the almonds. mmmmm.... yummy! Put in a small bowl, and set aside.

As with ANY stir fry, you always start with the hardest/thickest veggies. So:

Add 1 tbsp olive oil, let it get fragrant, add broccoli, and 2-3 tbsp of garlic (the minced stuff) and a dash of soy sauce. Stir-fry until the broccoli is bright green (that's how you know its al-dente!) and then about 1 minute longer (I stir-fry on high). Remove from heat, and put in a large bowl.

Add 2 tbsp of olive oil, and fragranize it, then add the carrots and zuchinni. My slicer has a little container underneath, very useful :) Add another 1-2 tbsp of minced garlic, stir fry until carrots start getting soft. (about 5 minutes)

With carrots/zuchinnis still in pan, add a dash of soy sauce, 2 dashes of Mirin, and a dash of fish sauce and give it a whirl!
Remove from heat after about a minute or so, making sure every thing is coated.

Note: Because of the finer cut of the zuchinni, there will be a lot more liquid than the usual stir fry. Do not drain that goodness, dump it all in the broccoli bowl!

Add 1 tbsp fragranized olive oil, 1 tbsp garlic, brown garlic. Add shrooms. I used regular white shrooms, and one small portobello. MMMMM! Stir fry until nice and brown. Dump the shrooms in broccoli bowl.

Give it a spin with a large spoon, coating everything with the juices, and dump BACK into hot pan. Stir-fry, mixing thoroughly for another 3-4 minutes or so. Try a piece of broccoli, when its done to YOUR liking, remove from heat. Plate, and sprinkle plenty of roasted almonds on top.

The garlic is the main flavor giver in this one. I don't add salt, though next time, I will add pepper, and a dash of hot sauce :)

You could easily add celery, peppers, tomatoes (you'd definitely stir-fry those last), even julienned sweet potatoes, cauliflower, its ALL good!

I had 2 large portions, one of which I had for breakfast lol! On the first portion, I added the steak. This would be AWESOME with bbq'd steak. Oh man!

The reason for the lack of my usual sauce is, I wanted something plain today, something... simple. Just veggies and steak. Unfortunately, the steak was so good, I ended up snacking on it. (shakes head). Well, might as well post the recipe below.

I'm leery of posting the recipe as its still in testing mode. (for the steak only).

You know how, when you go to a Chinese restaurant, the meat is always super tender? Well, after doing some online research, I found out the secret ingredients! Cornstarch and sugar.

I tried this without sugar, and either the butcher was a fraud, or the sugar is DEFINITELY needed.  Thankfully, you need very little to make this work.

So, for one 1 lb blade steak (I've only experimented with blade steak so far - I use what is on sale - mind you, I bought steak from one store, and it was pure SHOE SOLE (even after extensive marinating - never again will I buy meat there. I was NOT a happy camper!)

1 lb blade steak
2-3 tbsp cornstarch (the more you use, the thicker the "breading" will be (when its cooked - its kind of a "wet" breading so don't use TOO much, but don't use too little) For this steak, I'd not put less than 2 tbsp. I tried it with 1 tbsp, and nope.
1 tsp of sugar
2.5 tbsp sodium reduced soy sauce
2 tbsp mirin rice seasoning (this stuff helps a great deal I find)
dash of pepper
1 tbsp olive oil
1 tbsp minced garlic
1/4 tsp pureed ginger (less or more, that's up to you, and how you can handle it.)

Mix all ingredients except steak in a medium sized bowl.
Cut steak, about 1.5 inches long, and thin (like 1/8") THIS is part of the trick, thin! and make sure you are cutting across the grain. (and that the steak ITSELF is cut that way)
Mix steak into sauce, folding and mixing well until everything is coated. Place a plastic wrap on top of MEAT (not edge of bowl) so that there is no air in between meat and edge of bowl.

Set aside and marinate for about 20 minutes. I always prep my meat before I start the veggies, by the time I'm done, the meat's ready too! :)

In about 3 tbsp olive oil, fragranized, in a non-stick pan (you can get away with using 1.5-2 tbsp) fry meat until browned, and no longer pink, but do NOT overcook. If need be, use a slotted spoon, and remove the meat from heat. Place on veggies (see no noodles this time either, though this stuff would ROCK on noodles) and enjoy!

I'll post updates, as I try difference cuts of meat. this applies also to chicken, and pork (same recipe/principles)

Enjoy!
Cyncerely, Cyn

Baked Steak and Cheese croissants

Attache ta tuque! as we'd say in French (tie your tuque - put your hat on and hang on...)

This one is something I threw together a couple of years ago, and its perfect when you have leftovers, not a lot of cash, and/or you want something totally scrumptious! It serves well at a party, if you care to share, or you can make a pile of them, and stuff your face, you can make ONE (I dare you!) or more... whatever turns your crank :) The crunch of the baked/toasted flaky croissants, the flavor of the beef, the just-right moistness of the shrooms, and of course, the garlic flavoring are piled high with ooey-gooey cheese that just doesn't quit. Take a look! YUM!

too bad we don't have scratch and sniff monitors! :)

A couple of notes:

I use/make a "lazy woman's tin baking sheet", with a doubled up sheet of foil, why? Take a look at the pictures, you'll see, its also easier to pop off the melted cheese, and its a breeze to clean. (keep away from puppies that would reach your sink or trash lol!)

For those who get food-triggered migraines, here's a tip when using onions... The center rings of the onions have the most concentrate of sulphur, (the lovely stuff that for ME, triggers migraines if I overdo it (and yes I love onions!) so, remove the center rings, quite simple. Purple/red onions for me seem to be less traumatic, as they are not as strong. If you were to remove the little "skin" on each layer, that would help, but that would also be insane so... this short-cut works... give it a try, nothing to lose.

I added garlic directly to the croissants. It adds flavor and tang, and this is something I do if I feel I'm coming down with something.

When slicing the croissants, use a bread knife please. Really, it’ll make all the difference in the world!

I ran out of olive oil, so I’m using peanut oil, and I hate it. I just do. So, use olive oil, does not burn as fast, and it tastes better. ^_^

So here we go, as usual, prep your ingredients, and get ready to cook!

Ingredients:

4-6 croissants – depends how much of the mix you pile high on it ;)


3 large shrooms, sliced thinly


1 lb (or so) boneless blade steak


1/8 tsp of salt and a tad less of pepper (unless you like pepper)


1 tbsp sodium reduced soy sauce


3 tbsp parmesan (optional)


2 cups or so of Mozzarella cheese, shredded.


2 slices of onions, chopped coarsely


2X 1 tbsp of oil.

Slice beef thinly, in 1/2 “ pieces. Remove the gristle and stuff as you go, or cook it, and treat the dog/cats.

In medium bowl, add sliced meat, soy sauce, salt and pepper. Mix well, put aside (you’ll be mixing the meat here and there, as you’re cooking the other stuff).

Heat wok, when nice and hot, add 1tbsp oil, heat oil, add garlic and onions. Stir fry quickly for about 1 minute, add meat.

Note: because of the soy sauce, there will be an excess of juices, just keep stir frying away for about 3 minutes, until the meat is no longer pink. But don’t over cook, remember this stuff still has to bake!

Push meat to one side of wok, add oil, and then shrooms (lazy woman’s way of cooking/blending the shrooms with meat) and stir fry for another 1-2 minutes. Turn heat off.

Slice croissants.

Take a large section of foil, fold in half, and fold sides up to form a lip. If you’d rather use a cookie sheet, or whatever be my guest :)

Place croissants on foil sheet

Add a bit of garlic (this is optional – but it makes a difference, IMHO!)

Add a thin layer of cheese (to glue the meat you know…)

Using a slotted spoon (or a spatula like I have, “drain” the meat mix, as much as possible, or else, your croissants will be soggy. (eweeee)

Add the meat mixture, try to distribute evenly. (see pictures)

Add the cheese on top, parmesan first if you’re using it.

Now, if like me, you forgot that foil is NOT rigid, use a splatter screen, deftly slip it under your homemade foil thingy, and pop it in the (toaster) oven for about 15 minutes.

I toasted it for 2 minutes to brown the cheese, but stomach won over pictures. (sorry). You can use broil if your oven has that function, but KEEP A CLOSE EYE ON IT!

Use your trusty splatter screen, and pull that baby out! Can you smell it? YUM!

Using a pizza cutter, cut each croissants piece in 3, (easier to eat), and place on a plate.

Devour I mean, enjoy, with a cold drink (I like a cold Pepsi when eating this dish. ;)

In the pictures, I show how much meat mixture I have left, as I only made 1.5 croissants. It was very difficult NOT to just eat it up (and anything dropped on the floor was swooped on by the dog and the cats!) BUT, I was strong! Its in the fridge, for later!

Now, this dish can be made with any meat, so long as its cooked thoroughly. I’ve done this with Deli meat, but I don’t recommend it. The idea to cook from “scratch” is to get away from the nitrates and all the stuff they pump into pre-made foods… You can add peppers if you like (cough cough), or whatever you like. These babies are best served piping hot. YUM!

the pictures are not in order for all the steps, but I'm sure you can get the idea :)

ingredients... (missing onions in this pic)

mmm... garlic

croissants, sliced with a bread knife. please don't slice your hand, like I did. @_@

lazy-woman's baking sheet (see results of cooked food, you'll see why I favor these)



red onions are the mildest, sweetest. at the top right, you see the "center" rings. I remove these, as I personally have found, after much experimentation, that doing so lessens the risk of a migraine being triggered. :|



mixing the meat mix.

add a bit of garlic on the croissants. this is optional, but what a difference!

you don't have to use just this cut, use what's on sale, especially if its Sirloin ^_^

See? THIS is why I use the foil lining instead of a cookie sheet. just ball it up, and recycle or throw it out (where the dog can't get to it!)

its also easier to get to those crusty bits of cooked cheeze on there. mmmmm....

lazy man's way of cooking the shrooms, just move the meat, pop the shrooms in there, give it a fry for a minute, then mix it all up!

like so.

remember not to burn the garlic, otherwise it will be bitter (and it will STINK if your house!) and if your fire detector is as sensitive as mine, it'll go off.

the juices are normal, this is due to the soy sauce, and meat juices.

mmm... can almost smell it!

after making 1.5 croissants, this is what I had left of the meat mix. I had enough left for another 3.5 croissants AFTER this.

I desperately fought the temptation to get the chopsticks out, and pig out, but the croissants baking helped me make the right decision. I chucked a piece to Dewey... (and another to Jazz...)

ready to roll! :)

I'm scatterbrained at the best of times, and foil is not rigid. so, I used my splatter shield (dollar store find), and VOILA! carrying plate!

when adding meat to croissants, you will need to quickly drain the juices... otherwise, soggy mess.

garlic, check. cheese, check. meat, check. hehe!



adding a fine layer of cheese helps to glue stuff on there... you know, can never have too much cheese!



mmmmm.... very shortly, my tummy will be singing praises...



The Results...  yummy, crunchy, satisfying gooeyness.



HURRY DARN YOU! HURRYYYYYY!

Enjoy! :) Cyncerely, Cyn