This goes with Big Delicious Quinoa Bowl
- freshly grated Parmesan cheese
- Zest and juice of 2 oranges
- chopped shallots
- 2T white wine vinegar
- both salt + pepper
Here’s the Post: http://www.101cookbooks.com/archives/001564.html
Citrus Parmesan dressing can be found at: http://www.101cookbooks.com/archives/print/000152.html
- extra virgin olive oil
- salt
- water
- another splash or two of good olive oil or citrus dressing
Heres the post: http://cr-eat-ive.blogspot.com/2006/09/chupe-de-quinua-quinoa-soup.html
Cheese??? Mexican "queso fresco or maybe feta.
- ngredients:
- whole milk
- vegetable oil
- minced flat-leaf parsley
http://www.101cookbooks.com/archives/001493.html
- quinoa
- water
- fine grain sea salt
- Tahini Dressing:
- tahini
- Zest of one lemon
- fresh lemon juice
- olive oil
- hot water
- fine grain sea salt
Cala suggested I make tabouli out of quinoa. YUM!
- quinoa
- water +extra for rinsing
- ground allspice
- large cucumber-- diced small
- large tomato-- diced small
- half a bunch of mint -- chopped
- half a bunch of parsley-- choped
- scallions-- chopped
- juice of half a lemon
- olive oil
- salt
- pepper
Love potato pancakes but hate the tedious steps of peeling, shredding, and squeezing excess moisture from the potatoes? The Cook’s Country team discovered that frozen shredded hash-brown potatoes are a surprisingly effective shortcut. Don’t want to fry potato pancakes on the stovetop? A preheated oiled baking sheet delivers almost as much crispness, with far less mess.
- vegetable oil
- frozen shredded hash-brown potatoes
- unsalted butter
- large egg
- cornstarch
- salt
- pepper
The cooking time will vary depending on the size of the potatoes. Large potatoes (about 2 1/2 inches in diameter will require the full 18 minutes; potatoes that are less than 1 inch in diameter may be done in just 8 minutes.
- unsalted butter
- Table salt and ground black pepper
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.
- Fish
- unbleached all-purpose flour
- Table salt and ground black pepper
- vegetable oil
- unsalted butter
- Browned Butter
- chopped fresh parsley leaves
- lemon juice from 1 lemon
CALORIES 297(43% from fat); FAT 14.3g (sat 3.3g,mono 6.1g,poly 3.7g); PROTEIN 37.5g; CHOLESTEROL 87mg; CALCIUM 54mg; SODIUM 723mg; FIBER 1g; IRON 1.1mg; CARBOHYDRATE 2.2g
- sesame seeds
- freshly ground green peppercorns
- freshly ground black pepper
- grated orange rind
- sea salt
- Cooking spray
- sweet soy sauce
A word of caution, this is a BIG batch. We enjoyed leftovers for days – but for smaller households you might consider cutting the recipe in half.
See the post at: http://www.101cookbooks.com/archives/000146.html
- fresh chopped parsley for garnish
- lightly toasted pine nuts
- olive oil as needed
- generous pinch of saffron threads