Posts tagged quinoa
Thursday, April 3, 2014

triple-coconut quinoa porridge

Triple-Quinoa Porridge

I’m ashamed to say that breakfasts are sort of an afterthought in this household. If there was a candid camera sneaking around here in the mornings, we’d be in the hall of shame for certain. I start my mornings, early, with a glass of water and lemon (thanks, Winnie!). I shuffle out in my bathrobe and sit, glass of water in hand, while I sift through various emails, make a list of things to do for the day, and generally try to wake up. Each morning, I compile relevant press links for a client, put together a social media strategy for the day. I do it early on because I like to free up the rest of my day to work on books, on writing, on having some flexibility with my schedule. And it’s perhaps because mornings are so packed with activity, that everything: exercise, breakfast, showering, often falls by the wayside.

Lately, in particular, as I was rushing to the finish line with Marc Murphy’s book (it’s been submitted! fireworks! fanfare! celebratory cocktails!) breakfast was, well, it didn’t exist period. I’d realize by about 11am that I was so hungry I couldn’t see straight, and I’d lunge into the kitchen and try to make myself a smoothie (very good), a piece of toast (good, but was getting old), or a few slices of cheddar cheese with an apple (also very good). But did I make myself a proper breakfast? No.

Continue reading triple-coconut quinoa porridge.

Wednesday, April 2, 2014

abc kitchen’s carrot avocado salad

image

I was lucky to do a trail at ABC Kitchen about a year ago. It was made through a connection of a friend who kindly arranged for me to come in for a day. Normally, ABC Kitchen only lets culinary school graduates in their kitchen, but they made a special exception for me, or so I was told. Years ago, the drama department at Carnegie Mellon bent the rules for me as well, letting me take some classes in their closed-to-non-majors program. I’d like to say I have amazing powers of persuasion but that would be wishful thinking; I think I just got lucky. In any case, I got to take classes with this guy among other talented folks, and I’m tickled pink that he’s doing so well. Go Josh!

I had hoped, before my trail, that I was going to impress the ABC Kitchen folks so much with my work ethic and dedication that they’d let me come in for a stage, if only for a few weeks. I wore my kitchen clogs, got my knives sharpened, and even brought tweezers (for plating) in my knife bag. I fancied myself very prepared.

Continue reading abc kitchen’s carrot avocado salad.

Wednesday, November 16, 2011

quinoa with brussels sprouts and pumpkin

quinoa with brussels sprouts and pumpkin

Hello, friends! It’s been while.

Sorry for the long silence. I’ve been meaning to write for quite some time. I had plans to post a week ago, in fact, while I was in LA for the IFBC Santa Monica conference. But that was the day I felt like the death was coming over me and I wound up sleeping all day in the hotel.

Continue reading quinoa with brussels sprouts and pumpkin.

Friday, November 5, 2010

quinoa with pine nuts and cumin-lime vinaigrette

quinoa with dried fruit

Can I tell you how hard it is to write a post about quinoa? I’ve been staring at the screen all morning, trying to figure out how to drum up excitement for something perceived as uber-boring. Let’s face it, “health” food isn’t sexy, it doesn’t come with the same cache of chocolate, or caramel, or homemade ricotta. Quinoa is that ingredient you read about in fitness magazines (yawn) and it’s told in health food stores (another yawn). In other words – boring, snooze-inducing, what-your-mom-would-want-you-to-eat food.

quinoa with dried fruit

The fact that there’s no mysterious dark side to quinoa is true. You even feel wholesome eating it – there’s absolutely no guilt associated with it (crazy, right?). There is no food coma afterward. You feel satiated, alert and healthy – it’s kind of boring, really. I’ve only been eating it at the Whole Foods’ salad bar and while always enjoying it, feeling a little bit unexciting afterward; it always tempted me to reach for a piece of bacon post meal (if only there was a piece of bacon to be found!). It might be why I had never previously purchased quinoa for the home.

sunshine yellow pepper

So why am I telling you about something that’s boring? Well, because it happens to be delicious, and shockingly exciting. After we got tired of rice, pasta, and potatoes (did I just write I got tired of potatoes? Someone please check to see if I’m running a fever!) – I decided to look elsewhere for our grain fix. And while reorganizing my pantry, I found a box of red quinoa sitting pretty on one of my shelves. Unsure of how it got there, I checked the expiration date and it seemed fine. And after trying to figure out how it snuck into the apartment, I assumed it must have been something a visitor brought in with them – as this apartment has served as a mini-hotel for so many. Perhaps my mom brought it with her, or maybe it was another sneaky house guest. There it was, staring me squarely in the face, as if issuing a silent challenge, “Can you handle me?”

Continue reading quinoa with pine nuts and cumin-lime vinaigrette.

Monday, April 23, 2007

quinoa with pine nuts and porcini

teeny grains

I’ve been so remiss about posting, you would think me a slacker. And while I haven’t been adequately applying myself to blogging, it’s not for lack of desire or effort.

I’ve been detained so to speak. And not by socializing or work or lack of initiative. I think my age is beginning to show and with it, a slew of health issues – in this case a torn lower back muscle (How? Why?) – and boy does it hurt!! Last week, I couldn’t even carry my trusty, beloved Le Creuset across the kitchen!! And I’ve all but taped the heating pad to my lower backside. That and some strained peas make me a perfect candidate for assisted living!

roasted pine nuts and porcini mushrooms

A week away from the ripe age of 29 (gah!), I realize I don’t have much to show in the ways of worldly accomplishments. And I’ve been humbled, really humbled last week, upon learning that a former school mate of mine, a grade below me and two years my junior who works for the Wall Street Journal – won the Pulitzer prize for excellence in Journalism. Or rather his group did – a group of four journalists. But still – to be 26 or 27 and have that excellence bestowed upon you – well, that’s an accomplishment.

awaiting its fate

Don’t get me wrong, I’m not feeling inadequate. I think that I’m doing okay and I’m blissfully content with my life being blessed with a job I love, a fantastic, beautiful relationship, a supportive family, and wonderful friends. But I am humbled, and if anything, last week’s events yet again reminded me to strive higher, reach further and never be complacent. While I doubt the Pulitzer is in my future, I think that the credo of continuous self-improvement is a worthy one.

verdant green

And self-improvement can be found in so many places – for me, normally, it’s finding inspiration around me. And with spring finally, finally, upon us, my mind is brimming with ideas thoughts. Just last week, while perusing my favorite food blogs and contemplating dinner – and all things vegetarian, as I was suffering from a meatover, Heidi of 101Cookbooks provided some of that inspiration.

addictive after the first bite

I’ve long wanted to try and cook quinoa. I’ve heard so many things about it and have been meaning to give it a go, for so long, I’m surprised that with my love for grains I haven’t yet given it a whirl. But when I saw her quinoa bowl recipe, I knew that I found my dinner dish. I made a few changes, modified a few things, but I have to credit her with inspiration – her photography, writing, recipes, and her commitment to cooking with whole, unprocessed ingredients, often stressing organic/local produce, are a constant source of inspiration. Her is not just a love of cooking, but a thoughtful lifestyle approach as well.

Self-improvement, inspiration, reaching higher. Spring is in the air!

Continue reading quinoa with pine nuts and porcini.