Wednesday, January 28, 2015

Pine Nut Lemon Quinoa

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Quinoa is a wonderful food to try. If you have never tried it before I think you will find it as a delicious grain the can work well as a side dish with a piece of fish.

You’ll Need

1/4 cup pine nuts
1 cup quinoa
2 cups water
1/4 teaspoon salt
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped

Salt and pepper to taste


Directions
Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.

In a saucepan, combine the quinoa, water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, approximately 12 minutes. Cool slightly, then fluff with a fork.

Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, red onion, cumin and parsley. Adjust salt and pepper before serving.


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Tuesday, January 27, 2015

Bearnaise Sauce

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  Sauces transform a meal eve with the smallest drizzle. Try this on a variety fishes. 

You’ll Need
  • 3 egg yolks
  • 1 Tablespoon lemon juice
  • 1 Tablespoon dry white wine
  • ½ cup butter
  • 1 Tablespoon finely chopped onion
  • ½ teaspoon dried tarragon leaves (or 1 ½ teaspoons fresh)
  • ¼ teaspoon dried chervil leaves (or 1 ¼ teaspoons fresh)
Directions
  • Preparation of this sauce requires full attention and low heat to prevent your sauce from curdling.
  • Stir egg yolks, lemon juice and dry white wine vigorously in 1-1/2-quart saucepan.
  • Add 1/4 cup of the butter.
  • Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining butter.
  • Continue stirring vigorously until butter is melted and sauce is thickened (Be sure butter melts slowly as this gives eggs time to cook and sauce without curdling.).
  • Blend in onion and herbs.
  • Serve hot or at room temperature.
  • Cover and refrigerate any remaining sauce.
  • To serve, stir in small amount of hot water.

This sauce is wonderful with meat or fish.


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Monday, January 26, 2015

Baked Squash

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Submitted by Sue at HHM. Thank you Sue! This recipe just seems like the perfect idea for these wonderful in season fall and winter produce.


You’ll Need:
  • 1 winter squash (acorn or butternut)
  • Butter
  • Maple syrup or Honey
Directions
  • Cut in half lengthwise
  • Scoop out the seeds
  • Place cut side down in a covered baking pan with enough water to barely cover the bottom of the pan.
  • Bake @ 350 degrees until tender, about 30-45 for acorn and about 1 hour for a large butternut.
  • Test for tenderness with a fork.
  • Turn the squash halves over and brush with butter and drizzle with honey or maple syrup.
  • Bake a few minutes longer.


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Friday, January 23, 2015

Lemon Rosemary Chicken

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This recipe was submitted by Kristy at Eckert Seamans. Thank you Kristy!

 
You'll Need
  • 4-6 boneless, skinless chicken breasts
  • 2 teaspoons chicken bouillon granules
  • 1/2 cup cup boiling water
  • 2 teaspoons minced garlic
  • 1/4 cup lemon juice
  • 2 tablespoons olive (or vegetable) oil
  • 3-4 sticks fresh rosemary (remove leaves from stems into a cup, then cut up using kitchen shears)
  • salt
  • fresh ground pepper
Directions
  • Place chicken breasts in a large zip-lok bag.
  • Combine remaining ingredients and pour into bag with chicken.
  • Marinate at least 6 hours (it's best to marinate overnight - the longer you marinate, the more intense the flavors are).

Grill, and enjoy!


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Thursday, January 22, 2015

Simple Beans and Rice

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This red beans and rice recipe is delicious and one of the healthiest foods you can find. The preparation is simple, really, and once you figure out how to throw them together, you can start improvising with your own spices.
This is not something you will have time to make after a typical workday, but when you put it together on the weekend, you will have it to eat all through the week.

You’ll Need:

·         1 pound dry red beans
·         1/4 cup olive oil
·         1 large onion, chopped
·         1 bell pepper, chopped
·         2 tablespoons minced garlic
·         2 stalks celery, chopped
·         6 cups water
·         2 bay leaves
·         1/2 teaspoon cayenne pepper
·         1 teaspoon dried thyme
·         1/4 teaspoon dried sage
·         1 tablespoon dried parsley
·         1 teaspoon Cajun seasoning
·         1 pound andouille sausage, sliced
·         4 cups water
·         2 cups long grain white rice

Directions

1.    Rinse beans, and then soak in a large pot of water overnight.
2.    In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
3.    Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
4.    Stir sausage into beans, and continue to simmer for 30 minutes.
5.    Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.


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Wednesday, January 21, 2015

Honey Broiled Sea Scallops

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You’ll Need
  •  3 Tablespoons lime juice
  •  1 Tablespoon olive oil
  •  1 Tablespoon honey
  •  1 pound sea scallops
  •  1 Tablespoon soy sauce
  •  ¼ teaspoon ginger
  •  2 Tablespoons toasted sesame seeds
Directions
  • Combine lime juice, oil, honey, soy sauce, and ginger.
  • Add scallops and toss to coat.
  • Cover and refrigerate 1 hour, stirring occasionally.
  • Remove scallops from marinade, reserving marinade.
  • Thread scallops evenly on 4 skewers.
  • Place skewers on shallow baking pan that has been sprayed with a non-stick coating.
  • Broil 4-6 inches from source of heat 2-3 minutes.
  • Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.
  • Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops.
  • Serve immediately.

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Tuesday, January 20, 2015

Italian White Beans

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Try this easy and tasty recipe. Oh and by the way beans are a super food too! So this recipe is an all around winner. Enjoy!!

You'll Need
  • 2 cups cooked great northern beans
  • ½ cup chopped, drained, marinated sun-dried tomatoes
  • ¼ cup sliced ripe olives
  • 1 Tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 Tablespoon olive oil
  • 1 clove garlic, crushed 
  • Salt and pepper as needed
Directions
  • Add cooked beans to a pot and stir in the remaining ingredients.
  • Cook and stir until mixture is hot.