Seasoned Quinoa October 12, 2009

My roommate in Chicago made quinoa for dinner one night with zuccini.  It was good, but I wasn’t able to appreciate the full texture of the quinoa when it was stuffed inside the zuccini.  This recipe allows that you eat the quinoa by itself or you can add vegetables, cheese, or beans.  There is a great amount of protein in quinoa, so it tastes great and it is GREAT for you!!  The recipe is as follows.

1 3/4 cup water

1 cup dry quinoa

1/8 cup worcestershire sauce

1/2 tsp lemon juice

1 T cumin

1/2 tsp celery seed

1 tsp onion powder

1 tsp fresh garlic

1/2 tsp coriander

1/2 tsp cilantro

Boil the water and add the quinoa and seasonings.  Simmer this for 15 minutes or until the water is evaporated.  Serve with parmesan cheese!

Nutritional information:

Seasoned Quinoa: 626 energy, 24 grams protein, 12 grams fiber

1 cup quinoa: 222 energy, 8 grams protein, 5 grams fiber

Pineapple Sprout Salad October 12, 2009

This recipe was adapted from a “raw food” website.  The beans do take a full day and night soaking to sprout, but they are worth the wait.  I was not able to use fresh pineapple due to the season, but canned pineapple (juices reserved) worked nicely.  The recipe is as follows.

1 cup mixed sprouts (I used green pea sprouts, lentils, and black eyed peas)

1/4 of a red cabbage shredded

1 can of pineapple (juices reserved)

Olive oil

Salt and pepper

Combine the sprouts, cabbage, and pineapple in a large bowl.  Toss to mix.  In a separate bowl, combine the olive oil (as much as you desire to use as a dressing), reserved pineapple juice, salt, and pepper.  Use the dressing as you eat the salad; meaning, don’t put the dressing on until you are ready to eat it.  To add some protein and flavor, sprinkle in some parmesan cheese.

Nutritional information:

Pineapple Sprout Salad: 1 cup without dressing, 120 energy, 9 grams protein, 8 grams fiber

Gluten Free Tortillas October 12, 2009

Wow is all I can say!  I have never made my own tortillas, and I am happy to say that (after a few mess ups) I was able to make a tortilla that was flat, wrappable, and tasty!    The recipe is as follows.

2 cups gluten free (can be bought at any health food store or Schnucks store) or if you are allergic to beans here is a substitute recipe (3 parts brown rice flour, 3 parts tapioca starch, 2 parts fava flour, 1 part almond meal)

1 1/2 tsp xantha gum

1 tsp salt

1/2 cup warm water

Combine all of these ingredients and separate the dough into 8 balls.  Roll each ball on a rice floured surface until dime thin.  Place the tortillas in a heated skillet (not heavily oiled).  Flip the tortilla once bubbles appear in the dough.  Store in a sealed bag or container.

Nutritional information:

Gluten Free Tortillas: energy 800 energy, 24 grams protein, 24 grams fiber

1 tortilla: 100 energy, 3 grams protein, 3 grams fiber

Seasoned Polenta Fries October 5, 2009

Polenta is new to my diet, and I am loving it.  The cornmeal texture is wonderful, and there are many different ways to prepare polenta.  Making fries out of polenta is a way I have not tried until today, but they look great!  I decided to use polenta because the potato doesn’t offer as many nutrients as the corn, and I love pairing polenta with a good tomato sauce, and since I happen to have tomato sauce, I used polenta! 

The ingredients are as follows:

1 package prepared polenta sliced into thin strips (about 16), 1 T olive oil, 1 tsp each of cumin, chili powder, garlic, salt, and coriander

Coat the polenta with the spices and olive oil and place on a baking dish.  Bake the fries at 400 degrees for about 30 minutes or until they are crispy.  Be sure to flip the fries periodically as they will brown easily.  Serve the fries hot with a warm tomato sauce of your choice.  I prefer a chunky tomato sauce, and I will use about 1/2 to 1 cup of sauce per meal.

The nutritional information is as follows:

Seasoned Polenta Fries: 452 energy, 8 grams of protein

1 Serving (1 slice):  28.25 energy, .5 grams of protein

1 Serving Tomato Sauce (1/2 cup): 50 energy

Hearty Bean Loaf October 5, 2009

This recipe was taken from a vegetarian cookbook my grandmother gave my mom and I.  I have made it several times, and will continue to do so for as long as I continue to crave it.  Pair this loaf with a side of vegetables and a cheese serving, and it makes a well balanced meal.

The ingredients are as follows:

2 14 ounce cans of pinto beans (washed and drained), 1 onion chopped, 2 T tomato paste, 1/2 to 1 cup breadcrumbs of any kind (I used grape nuts cereal), 1/2 cup parmesan cheese, 1 egg, 1tsp cumin, 1 tsp chili powder, 1 tsp coriander, 1 tsp salt, 1 tsp pepper

Puree the ingredients in a food processor until smooth.  Spoon the mixture into a greased bread pan and bake at 350 degrees for 1 hour.  The loaf makes four generous servings. 

The nutritional information is as follows:

Hearty Bean Loaf: 1265 energy, 70 grams of protein, 54 grams of fiber

1 Serving Hearty Bean Loaf: 316 energy, 17.5 grams of protein, 13.5 grams of fiber

One Meal at a Time, One Day at a Time October 4, 2009

This is my challenge.  One meal at a time, one day at a time.  

I LOVE cooking, and each Sunday I will be making food for the week, so that each day, I will be able to post the recipe with nutrition information attached.  The foods on this blog are diabetic friendly, many vegetarian friendly, and some vegan friendly.  All recipes are created with love, but not to love.  They are created for the nutritional needs of the body, and I encourage you to enjoy them with family and friends.  Leave love for those around you and God.

“God grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference.”