Cook This Tonight

Ingredients:

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 tsp curry powder
• 1 tsp ginger
• dash salt
• 1/3 cup raisins
• 1/3 cup cashew pieces

Preparation:

Bring the vegetable broth to a boil and add the quinoa and spices.

Cover and cook for 12 to 15 minutes, until quinoa is soft and fluffy. Stir in raisins and cashews.

Ingredients

1 cup  quinoa, (see Note)
2 teaspoons  canola oil
1   medium onion, chopped
1 4-ounce can  chopped green chiles
2 cloves  garlic, minced
1 14-ounce can  reduced-sodium chicken broth, or vegetable broth
1/4 cup  pepitas, toasted (see Note)
3/4 cup  coarsely chopped fresh cilantro
1/2 cup  chopped scallions
2 tablespoons  lime juice
1/4 teaspoon  salt

Directions

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly.

2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic; cook, stirring, for 30 seconds. Add the quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

3. Add pepitas, cilantro, scallions, lime juice and salt to the quinoa; mix gently and fluff with a fork.

Tips:
Notes: Quinoa, a delicately flavored grain that was a staple in the ancient Incas’ diet, is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances the flavor, and rinsing removes any residue of saponin, quinoa’s natural, bitter protective coating.

Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.

To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition Facts

Calories 181
Total Fat 6 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 1 mg
Sodium 196 mg
Carbohydrate 27 g
Fiber 3 g
Protein 7 g
Potassium 379 mg
Daily Values:
Vitamin C 25%
Iron 20%.
Exchanges:
Starch 1.5
Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

2/3 cup sugar (I used turbinado.)
1/4 cup butter, softened
4 eggs
1/2 cup honey
1 1/3 cups milk
2 1/3 cups flour
1 1/2 Tablespoon baking powder
1/2 cup corn meal
1 teaspoon salt

Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.

Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.

Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden
brown.

Ingredients:

12 oz. dried prunes (stoned)
1 cup white raisins (8 oz.)
3 1/2 lbs. chicken, cut into pieces
1 cup pine nuts
1 1/2 cups onions, chopped
3 ripe tomatoes, chopped
olive oil
2 cups chicken stock
8 oz. white wine
salt and pepper to taste

Preparation:

Note on Chicken: The traditional version of this recipe uses a whole chicken, cut into pieces, with skin on. However, any combination of chicken pieces can be used – breast, legs, thighs, etc. To reduce calories and fat, use skinless white meat.

Dried Fruit Quick Tip: If you do not have 4 hours for soaking, put prunes and raisins in a small sauce pan and cover with water. Place on stove on high heat for about 3 minutes, or until water is hot to the touch. Remove from burner and allow to soak until you are ready to use them in pan.

Soak prunes and raisins in a bowl and cover with water. Soak for 4 hours.

If you are using a whole chicken, cut into pieces. If using large pieces, such as breasts, cut each one in half. Season with salt and pepper. Pour a few tablespoon of olive oil in a large frying pan and brown chicken. Remove from pan and place in a large open pot.

Drain the prunes and raisins. In the same pan where you browned the chicken, sauté the prunes, raisins and pine nuts. Add chopped onions and sauté, adding olive oil if necessary. Add chopped tomatoes and cook for approximately 5 minutes. Add chicken broth to the frying pan and simmer for 10 minutes.

Pour sauce over chicken and simmer until chicken is cooked and tender. A few minutes before serving, add the bread crumbs to thicken and stir. Add wine and simmer.

Taste and adjust salt if needed. Serve with white rice.

Ingredients:

1 lb shrimp, 25 count to a pound
4 large cloves of garlic, finely minced
1 tsp sweet Spanish paprika
1 tsp red pepper flakes
2-3 oz of cognac (you may substitute dry sherry instead)
1/4 cup virgin olive oil
3 tsp chopped fresh parsley

Preparation:

This garlic shrimp recipe, gambas al ajillo makes 4 servings as an appetizer. If preparing for a main course, double the recipe.

The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!

Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley. Serve with fresh bread.