I fell in love with you a long time ago. When I was young and didn’t know better. I’m older now and have learned you aren’t so good for me. It’s sometimes hard to get you out of my mind. But I try. Some days are better than others. Nothing will ever replace your tender, white kiss. Not rice nor amaranth, not corn, barley or buckwheat. But do without you, I must. For there is no alternative.
Difficult it is at first, to give up wheat. It’s been such an integral part of our lives for so long. What’s wrong with wheat you ask? Why are all “these people” suddenly “gluten free“? “We didn’t have no damn problems with wheat when I was a KID!” The short answer is because the wheat we grew up with in the 60′s is not the same as the wheat we eat today. It’s genetically modified. That means, and I am not a science girl here, it’s different….molecularly speaking, therefore it makes your body react in different ways. It stimulates appetite, raises glycemic index and adversely affects the immune system.That’s the short answer.
Sunday I spent the day reworking some of my family’s favorite recipes that contained wheat. I know quinoa has been around for a long time now, and I’m late on the bandwagon. I think I was a little afraid of quinoa, I didn’t really know what to do with it. But when I make up my mind to do something, I jump in feet first, there’s no half way! I’ve learned that quinoa is high in protein and a complete protein. So armed with quinoa, I decided I’d start with Tabbouleh. When I think of all the things I miss, Tabbouleh is right up there on the top of the list with pasta. The texture of bulgur is pretty similar to quinoa, so I figured it might be an easy swap. Three thumbs up from the guinea pigs! Sophie even said, “how is it different from your regular Tabbouleh?” (Well, the quinoa is a little softer than the bulgur, but the flavor was spot on). One recipe down.
The second recipe I wanted to rework was Orzo with Cannellini Beans another family favorite. No quinoa this time. I thought brown rice would be a good substitute. Sophie’s reaction, “better than the orzo version”. Two down, family happy!
The third recipe is really a bonus recipe. I had to bring a side dish to work for a potluck yesterday, I decided to bring potato salad. But I wanted something a little more decadent to shake up my coworkers who think I’m a bit “crunchy-granola” kind of healthy. I made a bit of extra bacon for breakfast, so I thought Baked Potato Salad might fill the bill! Every time I walk around with tasting spoons, the tasters usually start with a small taste, wondering what to expect, with the Baked Potato Salad, Emma’s eyes widened, “Oooh, can I have a bowl of that?”
Three for three. Learning to love quinoa. Family happy. Life is good!
Quinoa Tabbouli
Quinoa Tabbouleh
2 cups cooked quinoa*, room temperature or chilled
1 bunch of parsley, stems removed, chopped fine in a food processor or by hand
1 large tomato, diced
1 large cucumber, peeled and diced
5 or 6 fresh mint leaves, finely chopped (or pop them in the food processor with the parsley)
2 green onions, thinly sliced
1 or 2 cloves of garlic, minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon ground pepper
In a large bowl, mix the oil, lemon juice, salt and pepper.
Add everything else and toss to blend flavors. Adjust seasoning. Chill.
Makes 4 cups
Cooking quinoa
It cooks pretty much the same as rice and ends ups with the texture of couscous.
1 cup quinoa, rinsed
1 1/2 cups cold water
1/2 teaspoon salt
In a medium sized saucepan, bring water, quinoa and salt to a boil. Reduce heat to low, cover and cook for 15 minutes.
Brown Rice with Cannellini Beans, Feta and Herbs
Brown Rice with Cannellini Beans, Feta and Herbs
Can be served room temperature or cold
1 cup brown rice
2 cups chicken or vegetable broth
1 teaspoon kosher salt
1/4 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15 ounce can cannellini bean, drained and rinsed
2 tablespoon fresh oregano, finely chopped
2 tablespoons fresh parsley, finely chopped
4 ounces feta cheese, crumbled
salt and pepper to taste
Bring broth and salt to a boil. Add rice and salt. Reduce heat to low, cover and cook for about 40 minutes or until all liquid is absorbed. Let stand covered 5 minutes. Fluff with a fork. Cool to room temperature.
In a large bowl, combine olive oil, lemon juice, garlic, and herbs. Toss cooked, cooled rice, beans and feta, season to taste. Can be served chilled or at room temperature.
Makes 6 cups
Baked Potato Salad
Baked Potato Salad
6 medium russet potatoes, scrubbed
3 sliced cooked bacon, crumbled
2 green onions, thinly sliced
1 cup finely shredded cheddar cheese
3/4 cup sour cream
1/3 cup mayonnaise
1/2 teaspoons Coleman’s dry mustard
salt, black pepper and a dash of white pepper.
In a large pot cover potatoes with cold water. Bring to boil and cook until potato pierced with a knife is tender. Drain. When cool enough to handle, peel and chop into large cubes.
Mix sour cream, mayo and mustard in a large bowl. Toss potatoes, bacon crumbles, green onions and shredded cheese. Adjust seasoning with salt and peppers.
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