Jamie Oliver’s Food Flash Mob

Jamie Oliver taught 1000 people to cook a stir-fry dish in 5 days! This is only one of the ways he achieved it. I’ve been a mega-fan of Jamie’s for years and I’m so thrilled about his mission to help change the way people eat by teaching them how to cook.

Quinoa

I’m crazy for quinoa. It’s such a wonderful grain. I’ve been slowly introducing it to my family and friends who don’t know about it. Many people compare it to couscous, but it tastes better to me. Plus, it ’s full of protein and is a great source of fiber and iron. Quiona grows in Colorado, so it was easy to find in Boulder. I missed it so much when we moved to Costa Rica that I had a friend bring me a large bag of it.

Super easy to make, cook with 2 cups to every cup of uncooked quinoa. Bring to boil and then lower to simmer and cover for 15 minutes or until it starts to spiral out slightly. I can have a whole meal finished in 20 minutes!

Like most grains it takes on the flavor of whatever you put with it. I love adding raw and sauteed veggies, fresh herbs, and spices with it. I’ve ended up with many variations (Middle Eastern inspired ones with cumin, some with a more Latin American Flare, and I’ve even made it for breakfast, similar to oatmeal). I’ve been trying to get away from eating pasta as much as I do (as much as twice a week which isn’t good for my digestion, plus it’s like eating a bunch of white bread with sauce on it), but quinoa paired with sauteed veggies (like zucchini and eggplant) and my homemade tomato sauce is killer good.

Here are some other ways I’ve used Quinoa:

Wishing You Some Good Luck This New Year

Mississippi Caviar (Eating black eyed peas on New Years Day brings good luck!)

Ingredients:

• 4-5 Cups cooked Black Eyed Peas (about 1 pound uncooked)
• 2 Red Bell Peppers, diced
• 1/2 Cup Green Onions, sliced (white part and 3-4 inches green part)
• 1/3 C Olive Oil (or as you like it)
• 2 Jalapeno Peppers or 1 1/2 T Jalapeno Sauce (or as you like it)
• 2 1/2 Lemons or Limes, juiced
• 2 T Dijon Mustard
• 3 cloves Garlic, minced
• 1 t Sea Salt
• 1 t dried Thyme
• 1 1/4 t Agave
• 1 1/4 t Tabasco
• Fresh Ground Pepper

Directions:

Drain Beans. Add all other ingredients and toss well. Let stand to develop flavors or chill if you like. Serve at room temp or chilled with Arabic bread/pita.

Notes:

This recipe is adapted from an old cookbook of my Mom’s but I can’t remember the name! I often add other veggies like Carrots or Cucumbers. This makes a lot, so spread the luck and share it with friends!

Thank Goodness For Visiting Friends and Great Food!

There are some staple grocery items that I could get in Colorado but for the life of me can’t find here (or it costs an arm and a leg). Thankfully we had some guest come visit and with only 24 hours notice, picked up everything we (read I) requested! Here’s the list:

• 2 Bottles Coppertone Sunscreen SPF 8 (Jim’s favorite sunscreen)
• Nutrogena Oil-Free Sunscreen SPF 45 (for my face)
• 1 Box of 40 Tampax Tampons (difficult to find and super expensive. maybe because it’s a Catholic country?)
• 1 Jug of Real Maple Syrup
• Pamela’s Baking and Pancake Mix (best pancake mix ever! uses almonds. gluten free but not vegan <sob>)
• Quinoa (excellent grain, tastier than couscous, and full of protein)
• Beau Monde Seasoning (great for tuna fish, though I hope to find some vegan use for it)
• Mrs. Dash Lemon Pepper (also for tuna fish, but it’s just SO good)
• 2 Bags of Raw Almonds (great for snacking, homemade granola, and hopefully for almond milk)

I was so thrilled that I literally danced while making some delicious fresh Pineapple Pancakes with Cinnamon and Maple Syrup! Jim was amused by my exuberance and thoroughly enjoyed this yummy breakfast that tastes much like pineapple upside-down cake. Huge THANK YOU to Heidi for bring us goodies!

A couple days later I made this wonderful Quinoa Pilaf/Salad.

I cooked the Quinoa (which takes no time at all) and then squeezed the juice of one Lime over it and added a little olive oil, some Cumin, Salt, and a bunch of Fresh Ground Pepper. I then added fresh Spinach, Red Bell Pepper and steamed Baby Zucchini and Green Beans. It was comforting, delicious, and made great leftovers for 3 other meals! I did have Jim’s balsamic grilled chicken with it the first couple times, but that isn’t necessary as it’s great and filling on its own.

Added Plus: It’s vegan, gluten-free, and refined sugar free, and Jim loves it!

Beans! Beans!

A few months ago my good friend and incredible photographer Paul shared a taste of a yummy dinner he had made for his three girls. His inspiration has carried over into one of my favorite bean recipes. The photo above shows it made with red beans, but I prefer using black beans in this simple and delicious recipe.

Apple Cider Beans

Ingredients:

• Olive Oil
• 1/2 Yellow Onion, chopped
• One Can (or 2 Cups) cooked Black Beans
• 1/2 cup Apple Cider Vinegar
• 1 Tablespoon Maple Syrup or Agave
• Salt and Pepper

Directions:

• Heat pan to Medium.
• Add Olive Oil, Onion and a pinch of Salt
• Once Onions start to soften add the Vinegar and Agave. Lower heat and stir until it reduces and become syrupy.
• Add the Beans and stir.
• Once Beans are heated (you can cover the pan to speed up this process) Serve them over Brown Rice with whatever Vegetables you choose. I like steamed fresh Green Beans.

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