Friday, April 4, 2014

Valentine's Day present

"I wanted to email you to give you a big thanks for such a lovely Friday evening. We had a great time, and really enjoyed learning these fabulous recipes, your tips (I used the eggshell one this morning), and your pleasant company. We still can't believe how great those turkey burgers tasted - we had no idea we would like them so much! Everything was just amazing. It was a perfect way to celebrate Valentine's Day, and I know we will refer to your recipes often."
Sara W., Andover, Massachusetts

Tuesday, April 1, 2014

Quinoa Pilaf

© 1991 "From Ellie's Kitchen to Yours"
1 C quinoa
1 T olive oil
4 cloves garlic, chopped
3 scallions or shallots, chopped
2 C vegetable or chicken broth
Rind of 1 lemon, grated
Salt and pepper, to taste
1/4 to 1/3 C pecans, toasted and chopped
1/3 C dried cherries, chopped, or dried cranberries, chopped

Place quinoa in a large strainer, rinse well and then drain well. Heat oil in a large pan and add garlic, scallions or shallots and drained quinoa. Stir for 2 to 3 minutes, or until pan is dry. In another pan heat broth and then add to quinoa. Cover pan and cook for 10 to 15 minutes, or until liquid is absorbed. Add lemon rind and season with salt and pepper. Then stir in pecans and dried cherries or cranberries.

Hint: Quinoa is a grain like crop, grown mainly for its edible seeds. It is high in protein and fiber and is gluten and wheat free. Cooked quinoa may be used as poultry stuffing instead of bread. It may also be added to meat loaf.