July 11th, 2007

Peruvian Quinoa with a Cape Verdian twist

This is the best quinoa I have ever made. Much thanks to Vicki and Carlos for leading me through the process : )

This was for a party. It makes a lot. We have the one weird food rule when we have a party. People are scared of what we eat, but I like people to leave having tried one new thing. So I serve something familiar with something weird on the side. This was our side dish with tacos.

1TBLS oil
2 onions, chopped
1 cup peppers, chopped (a mix is nice, but green is ok)
3 summer squash (I used one zucchini, one yellow, and one cousa)
2 packages Goya Sazon
adobo (I didn't measure)
1 can pink beans, with liquid
3 3/4 cups of boiling water
2 cups of quinoa, rinsed

Heat the oil in a large pan. Add the onion and fry over a very low flame for a long time. When they begin to brown, add the peppers. When the peppers are soft add the squash and seasonings. Stir until everything turns a nice shade of orange. Add the boiling water, beans and quinoa. Turn up heat, bring to a boil, cover and reduce heat. The quinoa will be done in 20 minutes.

soy milk maker question

I have been lazy and not using my soymilk maker. Well, tonight i decided that i didn't want to go to the store tomorrow (yet another wave of laziness) to buy rice milk so i made some. rice milk, to me, seemed a better choice because you dont have to soak the rice...its just coming out like murky water though....im using brown rice and then i am straining it through cheese cloth....am i doing something wrong? or is this just what i can expect from rice milk in the soy milk maker??

thanks!

gluten-free cherry pie --- crust troubleshooting successful!

Hello everyone,

I posted yesterday about some troubles with a gluten free crust for a cherry pie. The recipe called for a lot of vinegar (2 tbsp. per each crust) and the dough tasted strongly of vinegar. Anyway, once I finally got the dough rolled out semi-properly and baked it, the taste was gone! Hooray. The pie turned out pretty well and I was really pleased. All of the other gluten free desserts I've made, while they've tasted good, have also had a slight weirdness to the texture, but this crust pretty much tasted like any other.

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