The perfect Quinoa salad...

For anyone who has not enjoyed the nutty taste of Quinoa this recipe is easy and very filling. Quinoa is a species of goosefoot and it is a grain-like crop grown primarily for its edible seeds. It is high in fiber and protein and it is gluten free. This recipe makes a lot so be prepared to have left overs. Don't worry it tastes even better the next day and is a great take to work meal.
The recipe calls for two different types of Quinoa, I like the contrast of textures.The black or red variety are more chewy and the white one is more like rice. But if you don't have both by all means use the one you have on hand..

• 1/2 cup of black or red Quinoa
• 1 1/2 cups of white Quinoa
• 2 to 3 good handful of fresh green beans( frozen can be used)
• 1/2 of a red bell pepper diced
• 2 large cloves of garlic minced
• 3tbs of minced fresh chives
• 4tbs of minced fresh cilantro
• 4tbs of torn fresh basil leafs
• a pinch of dried chili flakes
• 1/2 cup of good extra virgin olive oil
• 1tbs of rice vinegar
• 1 to 2 tbs of Sriracha Hot Chili sauce (optional)
• salt to taste

To cook Quinoa : For the 2 cups total of Quinoa you will need 4 cups of water. Bring the water to a boil and add the quinoa, pinch of salt and stir. Cover with led and reduce the heat to low. Cook for 20 minutes or until it is tender and there is no water left. Once cooked turn off the heat and allow to sit with led on.

For the green beans you can either stream them or blanch them. I blanch my beans for 5 minutes and then place them in a bowl of ice water (bowl w/ ice and water). This will help stop the cooking process and keep their beautiful color. I thank it is best to cook them whole then cut them into medium pieces. If using frozen just follow the package instructions.

In a large bowl place the cropped red bell pepper, chives, cilantro, basil,minced garlic, chili flakes,olive oil, vinegar, Sriracha Hot Chili sauce (optional) and salt. Place all the cooked Quinoa into the bowl and mix well.

That's it now enjoy!

sweet blue cornbread....

OK I know this sounds crazy but trust me it taste great and the light blue color is so cool. I use blue cornmeal, I like the texture of it better, its grind finer. So give it try I know you will like it..

ingredients:

• 1 cup of organic blue cornmeal (fine grind if possible ,it will make the cornbread more moist)
• 1 cup of organic unbleached all purpose white flour
• 1 1/2 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of sea salt
• 2 large free range eggs (I think they taste better and are healthy but any eggs will do)
• 1 1/4 cup of milk or 1/4 cup half and half and 1 cup of water
• 3/4 stick of unsalted butter (olive oil can be used instead)

Preheat the oven to 425

Stir the dry ingredients together in a bowl. Place the butter in the baking pan and melt in the oven.

Whisk the eggs ,milk and add to the dry ingredients.Whisk until smooth and then add the melted butter.Be careful the pan will be hot. Stir in the butter and pour the batter into your pan. Cook for 15 minutes or until the cornbread has a golden brown colour and it has pulled away from the sides. A easy to tell if it is done by putting a knife or toothpick in the center and if it comes out cleans its done.

Allow to cool.

I love to serve it warm with butter or honey.

on a cold september day..

on a cold day this is the best thing to warm you up. add a few pieces of crusty french bread and a glass of your favorite white wine this meal will be the perfect ending your day..

Potato & leek with watercress soup

• 21/2 cup russet potatoes
• (diced)
• 1tbs garlic fresh (minced)
• 1 bunch of organic Watercress (washed)
• 1 tbs unsalted butter
• 1 large leek ,sliced
• 3 cups of organic reduced sodium chicken stock(home made can be used)
• 2tbs of olive oil
• 1tbs of half and half or whole milk
• 3-4 turns of black pepper
• salt to taste

First heat up the pan and add the olive oil ,add the garlic cook for 1 minute and add a pinch of salt and stir.

Now add the potatoes cook for 1-2 minutes add 1 turn of black pepper and a pinch of salt.

Then add the chicken stock. The potatoes should be covered. Cook for 30 min or until the potatoes are cooked(soft).

Once cooked add the rest of the pepper , salt to taste ,the butter and milk .

Using a immersion blender ,blend until smooth.

At this time add the watercress and blend until smooth.

Serves 4

can be served hot or cold

A perfect day...

my perfect day would be last sunday sitting on my hill on a rose color blanket eating roasted hazelnut pancakes drizzled with honey,drinking a strong cup of fresh homemade coffee and my love next to me...here we sit enjoying the light of the sun as it encloses us in it warmth..