Archive for November, 2008

Saffron infused curry quinoa

This is a pretty quick and easy one to make, and with all the benefits of quoina. If you are unfamiliar with this amazing grain, please check out the wikipedia article on it in another window.

ETTE (20mins) -estimated time to eat-

-fresh chopped/minced garlic (or garlic salt)
-sea salt
-cayanne pepper
-curry powder
-ground saffron (highest quality you can find, whole is fine- it mashes easily between the thumbs)
-black pepper
-olive oil
-strainer (fine mesh)

1. Pre-rinse the quoina in a fine mesh strainer and shake. Rinse once more, or until water is clear.
2. Drain and put the quoina in a pot, add olive oil and stirr – turning on stove to a light to medium heat.
3. Once the quoina begins to lightly sizzle in the oil, add the black pepper, curry powder, sea salt, saffron and cayanne pepper to your individual taste. Go light on the saffron- it’s a potent seasoning.
4. Stir this all around until its mixed evenly, and add water to about 2 inches above the quoina.
5. When cooking quoina, you need to make sure to continually stir- as it easily sticks to certain surfaces.
6. When 80% or so of the quoina “sprouts” in the pot, you’ll be ready to eat soon.
7. Turn off heat, stir until rest of remaining water is absorbed. I like to let mine sit for a few minutes while I cook other stuff, and come back to it.
8. Enjoy !

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recipe: lemon red pepper grain medley

I came up with this on the fly the other day. I really enjoyed the synergy of flavors, so I’m sharing this with you:

Lemon Red Pepper Grain Medley:: Cook Time:: ETTE (estimated time to eat) 1 hour

- tomato sauce / paste / freshly blended tomato’s

- brown rice

- oat groats or cracked oats [depends how long you feel like boiling]

- split yellow lentils

- 3 to 4 lemons

- crushed red pepper, or whole peppers

- crushed black pepper

1. Start by cooking the brown rice by itself for about half an hour. At this point, feel free to add the oat groats, and bring to a medium heat.
2. Add the crushed red peppers / break up the peppers and add to the dish, along with the tomato sauce (however much you feel the dish needs), and stir regularly to avoid the oats sticking to the bottom of the pot with the rice. If you want more spicy heat – add the peppers earlier in the cooking to release more thoroughly their capsaicin.
3. Add the split yellow lentils, and black pepper and after about 15 minutes, it should have all come together.
4. Squeeze fresh lemon juice into your dish, to taste – and ENJOY!

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make yourself some kale chips

A thank you goes to Jonas [djjonas] for this recipe. 


To make a healthy snack of Kale chips, all you need are the following:

- kale [as much as you want]

- olive oil / balsamic vinagrette

- the heat of an oven

- kitchen knife

- aluminum foil / cookie sheet


Instructions for preparation:

1. Cut the spines off the Kale, and place on a cookie sheet.  

2. Baste with the olive oil or vinagrette.

3. Bake for 10 minutes @ 350 degrees.

Enjoy!  :)

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