September 22, 2014 / jonesd / 0 Comments
3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced spring onions
juice of 1 lemon and 1 lime (or 1 – 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop.
Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, red pepper, parsley and green onion in large bowl.
Add cold quinoa and toss to combine.
Whisk together lemon and lime juices, tamari, garlic and chili sauce.
Pour over salad and combine well. Chill until serving time.
This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.
September 22, 2014 / jonesd / 0 Comments
RHUBARB & APPLE PIE WITH WALNUT CRUMB TOPPING
Easy to follow and wonderful, this has the nice spiciness of the rhubarb and the walnut crumb topping helped to round out the flavours.Also, this worked well for people who don’t “like” rhubarb – they never knew! Great for pot luck dinners with friends! Serves:8
Ingredients
* 7 tablespoons butter
* 1 cup sugar
* 1 cup light brown sugar
* Juice of one lemon
* 1 cup plus 1 tablespoon flour
* 1 kg fresh rhubarb, trimmed root end and cut 1/4-inch thick
* 1 kg apples, cored, peeled and sliced 1/4-inch thick
* 1/2 cup apple brandy (Calvados) substitute – eg conc. apple juice (unsweetened)
* Pinch of nutmeg
* 1 teaspoon cinnamon
* 1 cup walnut pieces
* 1 unbaked 10-inch deep dish pie shell
* 8 scoops of Vanilla Bean Ice Cream
Preheat the oven to 350 degrees F. In a large sauté pan, melt 3 tablespoons of the butter.
Add the sugar, 1/2 cup of the brown sugar, lemon juice and 1 tablespoon of the flour.
Stir the mixture for 1 minute, to dissolve the sugars.
Add the rhubarb and cook for 4 – 6 minutes. Add the apples and continue to sauté for 3 minutes. Add the apple juice concentrate and carefully flame the apples. Sauté for 1 minute.
Season the mixture with nutmeg, cinnamon and salt.
Mix thoroughly and remove from the heat. Cool the mixture.
In a mixing bowl combine the remaining butter, brown sugar, flour and walnut pieces.
Using your hands blend well, until the mixture resembles a crumb-like texture.
Pour the rhubarb apple filling into the pie shell. Sprinkle the crumb filling evenly over the fruit filling. Place the pie in the oven and bake for 45 minutes. Remove the pie from the oven.
Let the pie cool before serving, about 10 minutes. Slice and serve warm with vanilla ice cream
NOTE: The walnuts will toast in the oven and add a lovely combination to the apple flavours