[CnD] Spiced Carrot Soup with Quinoa and Lentils

Sandy from OK! warren.sandra at sbcglobal.net
Fri Feb 24 20:02:59 GMT 2012

1/2 cup quinoa, rinsed in cold water 
1/2 cup red or green lentils, washed 
4 cups vegetable or chicken stock 
1 cup water 
2-1/2 cups grated carrots 

1 yellow onion, diced or grated 
1 tablespoon butter or olive oil (I used butter) 
1 Serrano chili, seeded and chopped (optional) 
1 cup chopped red bell pepper or colored sweet peppers 
2 cloves garlic, minced 
1 teaspoon cumin 
1/2 teaspoon ground turmeric 
1 teaspoon coriander 
1/2 teaspoon ground ginger 
1/2 teaspoon cinnamon 
1/2 teaspoon paprika 
1/2 teaspoon salt (or to taste) 
Pinch of cayenne pepper, Lemon juice, Parsley or cilantro for garnish 
Combine the quinoa, lentils, stock and water in a large saucepan or soup
pot. Bring to a boil, then reduce to a simmer, cover and cook for 10
minutes. Meanwhile, melt butter or add olive oil in another sauté pan. Sauté
onion about 3 minutes. Add the carrots, peppers, garlic, cumin, turmeric,
coriander, ginger, cinnamon, paprika and salt. Cook together for a minute,
then add to the lentils, quinoa and stock. Simmer in the pot for another 10
minutes. It can cook longer if you want the vegetables softer. Serve with a
squeeze of lemon juice, and garnish with chopped flat-leaf parsley or
cilantro. Makes: 4 to 6 servings CUMIN SEED ROASTED VEGETABLES WITH
FETA-YOGURT SAUCE This cauliflower recipe is adapted from the blog Smitten
Kitten and from Melissa Clark's book "Cook This Now. I added broccoli and
squash to the cauliflower. The broccoli cooked the quickest but came out
deliciously sweet and slightly crispy. The squash was sweet and soft and
cooked at about the same rate as the cauliflower. 4 tablespoons olive oil,
divided 1 head cauliflower 1 bunch broccoli 1 acorn squash, cut, seeds
removed, peeled and cubed 3 to 4 teaspoons whole cumin seeds (one teaspoon
for each vegetable) 1/2 teaspoon kosher salt, plus additional 1/2 teaspoon
freshly ground black pepper 3/4 cup plain Greek-style yogurt 1/4 cup
crumbled feta Chopped fresh mint leaves, for serving Pomegranate seeds, for
serving Preheat oven to 425 degrees. Brush a large baking sheet or roasting
pan with 1 tablespoon of the olive oil. Cut your cauliflower into bite-size
florets, but no need to make them all evenly sized. The smaller ones get
more brown. Toss florets with remaining olive oil, cumin seeds, salt and
pepper in a bowl and spread out on prepared tray. Cut the broccoli into
bite-size florets and use the same bowl to toss in oil, cumin seeds, salt
and pepper. Do the same with the squash. I roasted the broccoli and
cauliflower on one pan and the squash on another. The broccoli will be done
first, but it doesn't hurt it to go longer. It just gets crispier. Roast
vegetables for 20 to 30 minutes, until cauliflower is tender and its edges
are toasted; squash will be soft and lightly browned on the outside. For the
yogurt sauce, blend yogurt with feta in a food processor until smooth. Serve
with vegetables. It also can be served on top of vegetables with mint and
pomegranate seeds. Or serve the vegetables and the sauce with the chicken
enchiladas adobo recipe that follows. Adapted slightly from Smitten Kitten
and Melissa Clark's "Eat This Now" CHICKEN ENCHILADAS ADOBO I used low-fat
Greek yogurt for the feta sauce and added the pomegranate seeds. The
pomegranate seeds add color and tang to the enchiladas, though,
unfortunately, they are not as readily available in the grocery store in
February. 1 28-ounce can chopped fire-roasted tomatoes in juice 3/4 cup
water 1 onion, chopped 2 chipotle chilies in adobo sauce 1 tablespoon adobo
sauce (optional) 1 tablespoon fresh cilantro, chopped 1-1/2 teaspoons ground
cumin 1/2 teaspoon chili powder 1/2 teaspoon kosher salt 1 tablespoon
vegetable oil 4 chicken thighs or breast halves, cooked whole, meat shredded
(see note) 1/2 cup corn and black-bean salsa (available with salsas at
supermarket) 1/2 to 3/4 cup low-fat or nonfat Greek-style yogurt 1/2
teaspoon lime zest 10 6- to 7-inch flour or corn tortillas (I used a
combination of sprouted grain and corn/flour) 3/4 cup jack cheese, shredded
1/2 cup green onions, sliced Lightly grease a 12-by-9-inch baking dish; set
aside. In a large skillet, heat a little oil over medium heat. Add chicken
and cook until browned and no longer pink. Remove from heat, and put chicken
on paper towels to drain off any fat. After meat is cool enough, shred it
with hands or a fork. Stir in salsa, yogurt and lime zest. Add a little salt
if desired. For the sauce: In medium-size saucepan, mix undrained tomatoes,
water, chopped onion, chipotle peppers, adobo sauce, cilantro, cumin, chili
powder and half the salt. Bring to boil and reduce heat. Simmer, uncovered,
for 15 minutes. Remove from heat; let cool for 5 minutes. Place in a blender
or food processor. Cover and blend or process until smooth. To assemble
enchiladas, spoon ½ cup sauce into bottom of prepared baking dish. Spoon
about 3 tablespoons of the chicken mixture onto each tortilla near edge;
roll up. Place tortillas, seam sides down, in prepared baking dish. Pour
remaining sauce over the enchiladas. Cover and bake in a 375-degree oven for
15 minutes. Uncover and sprinkle with cheese. Bake 10 to 15 minutes more or
until heated through. Sprinkle with olives and green onions. Note: For
chicken, I used whole thighs because they are cheaper than breast meat, and
they retain moisture so well. Skinless, boneless breasts also could be used.
Cut in strips and brown in some olive oil. Servings: 4 to 8, depending on
appetites Adapted from a food.com recipe Reach Marcia Vanderlip at
573-815-1704 or e-mail mvanderlip at columbiatribune.com . Copyright 2012
Columbia Tribune. All rights reserved. This material may not be published,
broadcast, rewritten or redistributed. This article was published on page
A10 of the Tuesday, February 21, 2012 edition of The Columbia Daily Tribune
with the headline "In praise of cumin: THE PUNGENT, WORLDLY SPICE LIVENS UP
ANY MEAL" Click here to Subscribe. More like this story Legumes and
vegetables can be stars on the dinner plate - February 16, 2011 2 p.m. Fast,
pray and eat - September 1, 2010 2 p.m. Leaning toward lentils - April 7,
2010 2 p.m. The mother lode of whole food comes to the table - March 3, 2010
2 p.m. Mexico meets India in Punjabi enchilada challenge - January 20, 2010
2 p.m. . This article is provided to you as a courtesy of NFB-NEWSLINE®
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-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of gail johnson
Sent: Wednesday, February 22, 2012 5:29 AM
To: cookinginthedark at acbradio.org
Subject: [CnD] Simple quinoa breakfast recipe:

Don't be blown away by this recipe.
It gives a good overall how to make it for breakfast.
It actually taste very good.
Take heart if you are not into using all the different milk products 
for example just use whatever milk you have on hand.
Same thing with the sweetener you can use brown sugar or honey. I forgot
almost to mention that the colapsable strainer's sold by Blind 
Mice Mart work fabulously when pouring off the any excess water.

Simple quinoa breakfast recipe:
cooked quinoa, simmered with non-dairy milk, dried fruit, nuts or 
seeds, optional sweetener.
2 Servings
Total Prep and Cook Time: 20 Minutes
1 cup or so cooked quinoa
2 Tbsp sunflower seeds, pumpkin seeds, or chopped walnuts
2 Tbsp raisins
2 Tbsp chopped dried apricots
Substitute dried cranberries, currants, blueberries, chopped figs or 
dates as you like
1/4 tsp salt
1/2 tsp cinnamon
1 cup almond, hemp or soy milk, flavored or plain - add more as needed
Optional: 1 Tbsp maple syrup, brown rice syrup or other sweetener
Combine all ingredients in a two quart saucepan
Heat on medium-low, stirring, until the quinoa has soaked up the 
liquid, and the dried fruit has plumped up nicely
Add more milk if needed until the consistency pleases you That's it. Enjoy!
Cooking Tips: This simple quinoa breakfast cereal will serve two people, or
one who's 
very hungry. Double the recipe for 2 hungry people!
If you don't have cooked quinoa, but want to eat this quinoa breakfast 
recipe NOW, just cook everything along with the raw quinoa. Use 1/4 cup 
raw quinoa, and add the other ingredients along with 1/2 cup water. 
Make extra so you can eat quinoa for breakfast again tommorrow!

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