Clipmarks | rmowery's Recipes collection

Big Delicious Quinoa Bowl

Sat, 03 Mar 2007 06:13:28 GMT

clipped by: rmowery

Big Delicious Quinoa Bowl

2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments

Big Delicious Quinoa Bowl

another splash or two of good olive oil or citrus dressing

Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.

Tags: quinoa, food, cooking, recipes

Slow Cooker Coconut Rice Pudding

Mon, 09 Oct 2006 18:01:14 GMT

clipped by: mistacat
clipper's remarks: This sounds amazing; I hope it can be made in a rice cooker.

Clip Source: www.thatsmyhome.com

Slow Cooker Coconut Rice Pudding

1 C. raw white arborio rice

4 C. half and half

1 (14-oz.) can coconut milk

2/3 C. granulated sugar

Place the rice in the insert of the slow cooker.

Stir together half and half, coconut milk and sugar in a large, heavy saucepan. Place over medium-high heat and cook, stirring until the mixture is very warm and the sugar has dissolved.

Pour the mixture over the rice, stir well and cover and cook on low for 5 hours or on high for 3 hours. The pudding will bubble and the rice will be very soft. Turn the cooker off and let the pudding sit for 30 minutes before serving.

Yield: 6 cups

Tags: food, cook this, rice, rice pudding, recipes, coconut, coconut milk, cook this priority

Whole grain buttermilk pancakes and blueberry syrup

Sat, 12 Aug 2006 04:31:50 GMT

clipped by: bookchick49

Clip Source: www.101cookbooks.com

Whole-Grain Pancakes with Blueberry Maple Syrup

1 (6-ounce) basket blueberries, rinsed
1/4 cup natural granulated sugar (evaporated cane sugar)
1/4 cup real-deal, PURE, maple syrup
2 tablespoons water

2 cups white whole wheat flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/3 cup natural granulated sugar (evaporated cane sugar)
1/2 teaspoon fine grain sea salt
2 1/4 cups organic buttermilk
2 large organic eggs, lightly beaten
2 tablespoons butter, melted (melt in the pan skillet you are going to use)

butter, to serve (and for pan)

To make the blueberry maple syrup put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside.

To make the pancakes combine the flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Serve with a golden pat of butter and plenty of blueberries and syrup.

Makes about 12 large pancakes, or dozens of silver-dollars - enough to feed a small crowd.

Tags: recipes, pancakes, blueberries, maple, syrup, maple syrup, whole grain

Tuscan White Beans and Chard

Thu, 10 Aug 2006 12:20:05 GMT

clipped by: bunnicula

Clip Source: vegweb.com

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Recipe submitted by divalop, 08/09/06

Tuscan White Beans and Chard

Ingredients (use vegan versions):

1/2 vidalia onion, chopped
large bunch of Swiss chard, stems chopped off
1 teaspoon minced garlic
15 oz. can diced tomatoes (or 1 cup grape tomatoes, quartered with juice)
15 oz. can cannelloni beans (or any white beans). drained and rinsed
4 large fresh sage leaves, minced
salt, to taste
freshly ground black pepper, to taste
red pepper flakes, to taste

2 tablespoons olive oil

Directions:

Wash chard and slice off stem ends. Dice stem ends--approximately 1/4 inch dice.

In wok or large frying pan, warm olive oil.

While waiting, feed a couple of chard leaves to your house bunnies if they are allowing you to live in their house.

Once oil is warm, vidalia, chard stems, sage and garlic. Sauté until soft.

While chopped veggies are sautéing, roughly chop remaining chard leaves and drain and rinse beans. Add both to pan, dump in contents of diced tomatoes (including liquid) and cover. Once chard is soft, stir it up and add salt, black pepper, and red pepper flakes to taste.

Serve hot with either rice or half of a whole-wheat bagel spread with Earth Balance per serving. Pet bunnies while eating this yummy dish!

Feel free to modify to suit your taste! This would probably work well with spinach or collard greens as well, but it's been a great year in New England for Swiss chard!

Serves: 2-4

Preparation time: 20-25 minutes

Tags: white kidney beans, swiss chard, tomatoes, main dishes, side dishes, vegan, recipes

3 Bean Salad

Wed, 09 Aug 2006 23:02:16 GMT

clipped by: bunnicula

Clip Source: www.postpunkkitchen.com

It's really easy, but I swear it's awesome!

3-Bean Salad

1 (15 oz) can of Kidney Beans
1 (19 oz) can of Garbanzo Beans
1 (15 oz) can of Black Beans
1/4 cup White wine vinegar ( or other, but I like it with this)
1 bundle diced green onions (about 1/4 cup)
1 clove of Garlic diced, and mashed to a paste
1/4 tsp cumin
3 Tbls Oil (I use Flax)

salt to taste

Toss everything in a bowl and let sit for 1 hour. Store in the fridge. I didn't like it at first, but after a while I found I needed more, and more! It's sort of like 3 bean crack. It's good by its self or with chips or pretzels.
If you'd like you can add a diced bell pepper to this, but it's not essential.

Tags: kidney beans, chickpeas, black beans, salads, vegan, recipes

Warm Mushroom Salad in Stuffed Tomatoes Recipe

Sun, 30 Jul 2006 14:05:28 GMT

clipped by: dfiskey
clipper's remarks: This is a great side dish for a summer BBQ... So easy too!

Clip Source: foodnetwork.com

Warm Mushroom Salad Stuffed Tomatoes

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 7 minutes
Yield: 4 servings

2 large beefsteak tomatoes
Salt and pepper
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 ribs celery with leafy green tops, chopped
1 pound baby portobello mushrooms, quartered
2 tablespoons sherry vinegar or balsamic vinegar, eyeball it
2 teaspoons Dijon mustard
Handful flat-leaf parsley, chopped

Split the tomatoes in half and scoop out the seeds and flesh. Trim the core tops with small knife. Season the tomato halves with salt and pepper.

Heat the extra, 3 turns of the pan, in a medium skillet over medium-high heat. Add the celery and mushrooms and cook 7 to 8 minutes until mushrooms are tender. Season the vegetables with salt and pepper and add vinegar to the pan. Turn off heat and stir in mustard and parsley to coat. Adjust the seasonings.

Divide the warm salad among the 4 tomato halves and serve.

Tags: recipe, food, mushroom, tomato