Heather's Quinoa Recipe ...p61

Though I've had quinoa many times, I've never added this grain known as the "gold of the Incas"  to my own pantry.  My gluten-intolerant son-in-law introduced me to quinoa (keen-wah) a while back as a substitute to wheat grains.

It turns out that quinoa is higher in protein (16%) than any other grains and contains more iron.  It's also a good source of B vitamins, calcium, phosphorus, and folate, and is abundant in an amino acid lacking in other grains - lysine.  And quinoa is a complete protein, meaning it contains all nine essential amino acids.  Perhaps this is due to the fact, quinoa is a relative of leafy green vegetables like spinach and that nutritious vegetable that evokes a snicker out of the critic - swiss chard!  You can check out all its other health benefits at WHfoods.


You can eat this grain instead of rice at any meal - it's even easier to cook than rice.  You can eat it plain, or doctor it up as in this recipe.

"Quinoa is done when you can see the curlique in each grain and it is tender with a bit of "pop" to each bite."

   

Basil fresh from my garden went into this pesto.  I was disappointed that I couldn't can my own pesto....turns out home-style pressure cookers don't reach the necessary temperatures to kill the bad bacterial invaders.  So, my freezer is full of little bags of pesto.  Sorry I can't share them with you!

To quote the recipe contributor, "If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes."  I did just that,  though I if I had planned better, I would have roasted my own - her method sounds delicious; be sure to check it out in the recipe section.

Hardy Appetit!

Mumsy's Curried Pumpkin Soup ...p24

Pumpkin soup?  We've come a long and creative way from chicken noodle, beef vegetable and tomato soups and fall is warmer for it.  If you haven't tried some of the exotic soup recipes, be daring.  Carrot soup, avocado soup, butternut squash - they're all terrific.  I recently tried a black bean soup off the internet that was amazing - its secret ingredient - orange juice.  I added my own secret ingredient of a roasted poblano pepper which really made it pop! 

But back to pumpkin soup.  If you don't like curry, don't worry (sung to the tune of don't worry, be happy) - the flavor is very subtle.  This is the perfect fall soup.  Complete it with a flavorful roll like sourdough or dark whole wheat and a salad.

Hardy Appetit!