So, here are my most recent announcements!
1. I took a shot at the rustic black bean and sweet potato soup, and unfortunately came up (half) empty handed. While I must say that the soup did have that rustic taste to it (which I actually enjoy) - due to some stubborn black beans, my soup came out more like a stew/paste. A special shout out to my future Hubbie Chad and his friend Jonathan for cheering me on and eating the "soup" anyways!
2. I have been doing A LOT of cooking, I just haven't had the time to sit down and share it all with you! So I will try to get better (although consider my promises empty until AFTER the wedding!)
3. My latest obsession----QUINOA!! (keen-wah) Seriously people, if you haven't tried preparing quinoa for breakfast, lunch, or dinner - you are missing out!
Okay, let me tell you a little more detail to get you as excited as I am. Quinoa is actually a seed, but acts just like a grain. It is an amazing source of protein and contains all 8 amino acids! It is also packed full of fiber, iron and Vitamin B. PLUS - it is incredibly easy to prepare and tasty - it has a slightly nutty flavor! You combine 2 cups of water (or chicken broth) for every 1 cup of quinoa. Bring it to a boil and then lower heat to a simmer and cover. Keep over heat until most of the liquid has been absorbed and then remove from heat and allow to cool for about 5 minutes. You can then fluff it with a fork (just like cous-cous) and mix it with ABSOLUTELY ANYTHING.
Ingredients:
1 cup quinoa
1/2 cup sliced almonds
1 cup chicken broth
1 cup water
1/2 tsp sea salt
1 tsp cinnamon
1 bay leaf
1/2 cup dried berries
Toast almonds and quinoa over medium heat until golden - make sure to keep it moving in the pan.
Transfer into a saucepan and add the remaining ingredients. Bring to a boil, cover, and reduce to a simmer for 20 minutes. Remove from heat and allow to cool for 5 minutes. Fluff with a fork and you are ready for a yummy and healthy dinner.
For a side, I sauteed asparagus in a pan with lime juice and sea salt. YUM!
Toasted Quinoa Almondine with Berries
Ingredients:
1 cup quinoa
1/2 cup sliced almonds
1 cup chicken broth
1 cup water
1/2 tsp sea salt
1 tsp cinnamon
1 bay leaf
1/2 cup dried berries
Toast almonds and quinoa over medium heat until golden - make sure to keep it moving in the pan.
Transfer into a saucepan and add the remaining ingredients. Bring to a boil, cover, and reduce to a simmer for 20 minutes. Remove from heat and allow to cool for 5 minutes. Fluff with a fork and you are ready for a yummy and healthy dinner.
For a side, I sauteed asparagus in a pan with lime juice and sea salt. YUM!
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