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Yummy Links: From Hot Dogs to Hollandaise

partysugar — Tue, 01 Sep 2009 08:00:16 -0700

Is the recession causing you to eat more hot dogs? - The Epi-Log
Move beyond potatoes and learn to cook with whole grains. - Chow
Would you eat the vegan version of the Double Down sandwich? - Eat Me Daily
Take a look at Delancey, Seattle's newest pizzeria, which was opened by blogger Molly Wizenberg and her husband. - Slice
The much hyped-about John Dory, April Bloomfield's recently opened seafood restuarant in New York City, has closed. Part owner Ken Friedman explains why. - The Feedbag
Catch up with the food industry's most popular Twitterers. - Eater
Eleven culinary critics and commentators survey the state of our food union. - Grub Street
How to fix a broken Hollandaise sauce. - Food Wishes

Fast & Easy Dinner: Zucchini With Quinoa Stuffing

partysugar — Thu, 02 Apr 2009 07:50:23 -0700

While I've stuffed a potato and bell pepper plenty of times, I've never had stuffed zucchini - until now! This recipe ingeniously fills the boat-like vegetable with a quinoa-white bean mixture. The technique is simple and can easily be adapted to suit your dietary needs.

Rice or couscous can be used in place of quinoa, and the combination of vegetables, nuts, and cheese that's stirred into the grain is entirely up to you. To learn how to make this innovative, hearty vegetarian meal, read more.

Zucchini With Quinoa Stuffing
From Real Simple

Ingredients

1/2 cup quinoa, rinsed
4 medium zucchini
1 15-ounce can cannellini beans, rinsed
1 cup grape or cherry tomatoes, quartered
1/2 cup almonds, chopped (about 2 ounces)
2 cloves garlic, chopped
3/4 cup grated Parmesan (3 ounces)
4 tablespoons olive oil

Directions

Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil.
Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes.
Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up.
Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup Parmesan.
Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.

Serves 4.

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Definition: Masa

YumSugar — Thu, 05 Mar 2009 14:00:32 -0800

Masa & Masa Harina
Masa - literally "dough" in Spanish - is a cornmeal dough traditionally used in Latin cuisine. Unlike cornmeal, it's made of sun- or fire-dried corn kernels that have been cooked in a solution of lime or ash and water and then ground.

When dried again, the substance becomes masa harina, or "dough flour." Both are used to make tortillas, empanadas, tamales, among other dishes.

Source

Definition: Farro

YumSugar — Mon, 08 Sep 2008 15:00:00 -0700

Farro
An ancient bristled grain that originated in the Middle East. Also known as emmer, this mother grain to all modern varieties of wheat is grown primarily in northern Italy and is prepared like rice to produce a plump, chewy berry that may be added into pilaf, salad, risotto, soups, pastas, breads, and crackers. The grain is closely related to spelt, einkorn, barley, and wheat berries.

Source

Fast & Easy Dinner: Mediterranean Grain Salad

partysugar — Thu, 10 Jul 2008 07:45:13 -0700

A great staple to incorporate into your weekly diet is the grain quinoa. Like couscous, quinoa takes on the flavors of its surrounding ingredients. In this recipe, the quinoa is tossed with crunchy peppers, cool cucumbers, and salty olives. Although cheese is not one of the components, crumbled feta or goat cheese would be delicious stirred in with the vegetables. To experiment with quinoa tonight, read more.

Mediterranean Grain Salad
From Vegetarian Times magazine

Ingredients

1 cup quinoa
1/3 cup red wine vinegar
2 tsp. olive oil
1 medium clove garlic, minced
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1/2 cup chopped cucumber
1/4 cup sliced kalamata or other good-quality black olives
1/4 cup chopped red onion
1/4 cup chopped fresh parsley

Directions

Cook quinoa according to package directions.
Meanwhile, make dressing: in small bowl, whisk together vinegar, oil and garlic. Season to taste with salt and pepper. Set aside.
In large bowl, combine peppers, cucumber, olives, onion and parsley. Mix well.
Add dressing and toss to coat.
Add quinoa, stir gently but thoroughly to combine. Serve warm or at room temperature.

Serves 4.

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Name That Grain!

partysugar — Tue, 22 Apr 2008 12:03:33 -0700

Welcome to the special Earth Day edition of Name That Dish. Below is a popular grain amongst health-conscious foodies. Do you know what it's called?

Definition: Quinoa

partysugar — Thu, 02 Aug 2007 16:13:32 -0700

Quinoa, pronounced keen-wah
A grain staple of the ancient Incas known today for its high protein content. Ivory in color and tiny and bead shaped, quinoa looks like rice. When cooked, it expands to four times its uncooked size. With a mild, bland flavor, it is easily comparable to couscous. Available in most supermarkets as a grain, flour, or pasta.

Image Source

Try Something New Side: Quinoa Salad With Mangos & Walnuts

partysugar — Sat, 09 Jun 2007 04:18:39 -0700

Quinoa is a super trendy grain right now, especially amongst the health conscious crew - you know which crew I'm talking about those hip natural foods folks who shop at farmer's markets and are buddies with the fish guy at Whole Foods. I don't consider myself a member, but every now and again I love a good salad full of distinctive flavors and fresh ingredients. This can be made for a picnic or barbeque, and pairs well alongside grilled meats and chicken. According to FitSugar it's a great source of protein as well. If you've never tried quinoa, you'll want to make this salad soon, so look at the recipe - just read more

Quinoa Salad with Mango and Walnuts
From eMax Health

Dressing:
1/3 cup plain low-fat yogurt
2 tbsp lime juice
1 tbsp minced gingerroot
2 tsp curry powder
1/2 tsp each, salt and pepper
1/4 cup extra virgin olive oil
Salad:
1 cup quinoa
2 ripe mangoes, chopped
1 red pepper, sliced
1 green onion, thinly sliced
1 chili pepper, finely chopped
1/3 cup chopped fresh mint or parsley
1 cup walnuts, toasted and roughly chopped

Make dressing: in medium bowl, whisk together yogurt, lime juice, ginger, curry, salt, pepper and oil. Set aside.
Make salad: add quinoa to a large saucepan of boiling salted water. Cook 10 minutes.
Pour quinoa into a fine strainer, reserving cooking liquid. Return cooking liquid to pan and place quinoa, in strainer, over cooking liquid. Cover with lid or foil and continue to steam about 10 minutes more or until quinoa is tender. Let cool.
In bowl, combine quinoa and dressing until well combined. Gently stir in mango, red pepper, green onion, chilies, mint and walnuts.

Serves 4.

NUTRIENTS PER SERVING: 12.7 g protein, 37.2 g fat, 57.1 g carbohydrates, 6.1 mg iron, 127 mg calcium, 770 mg sodium, 7.8 g fibre, 582 calories.

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Something Tells Me Multi-Grain Doughnuts Still Won't Be Healthy

YumSugar — Thu, 28 Jun 2007 07:22:39 -0700

Remember when I told you guys about Krispy Kreme's foray into whole wheat doughnuts? Some of you thought it was great, while others thought it was a dumb marketing ploy. Well, a few months later, they've got a new doughnut for you to weigh in on. This time it's a multigrain cake doughnut made with seven grains and topped with an oatmeal crisp crunch. For now it's just a limited time treat (starting July 9) made with molasses and brown sugar with a slight pecan flavor to it. Sure, seven grains sounds healthy, but last I heard, a doughnut is still a doughnut.

Source: PR Newswire

Thanksgiving Tip: Calculate How Much Food You'll Need

YumSugar — Fri, 06 Nov 2009 10:42:21 -0800

For an elaborate meal like Thanksgiving, it's crucial to consider how much food you'll serve. Too little, and you'll leave guests wishing they could gobble up more; too much, and you'll wind up with Thanksgiving leftovers for weeks. To make sure your food doesn't go to waste, take time to do some adequate planning. A few pointers, when you read more.