Oh, holy grain, its quinoa! As one commenter on MyLifeRunsOnFood’s FaceBook page mentioned, it’s the fuel of marathoners. In America’s advancement of fast food that is supposed to save the world (it’s destroying it, but that’s another discussion), we’re missing out on interesting and natural ingredients that are also quick to make. People are increasingly curious about alternative choices outside America’s monotonous food system of taste. Quinoa first appears as tightly wound, packed grains (they’re actually seeds). After they cook, they become translucent and spirally. As mentioned before about seeds and grains, quinoa has a slight corn and nutty taste, for it mostly supports flavorful ingredients. Read more →
A few weeks ago, Menu-Masters.com, requested a guest post. The website emails weekly recipes and a shopping list to hurried individuals. There are menu plans for the unrestricted, vegetarians and gluten-aware diets. When thinking of what to contribute to Menu-Masters.com, I decided to write about the weekday breakfast. In addition, my thoughts are about crisp radicchio leaves and devising savory recipes with it. One such recipe, a Radicchio Frittata, came to mind. Enjoying this savory egg dish on a weekday is quite possible when meals are planned ahead. When packed and stored right, it’s enjoyed throughout the week. It’s an extravagant (and easy on the budget) recipe. If bacon is omitted, it’s a “Meatless Monday” dish. Visit Menu.Masters.com to read the guest post or get the recipe… Read more →
The sun played with us this past weekend. When it hid behind the clouds, the temperature would drop to a slight chill. When it decided to become the center of the world, we basked in its warmth. What can one say to the sun, us being mere mortals? Alas, the survival of the fittest adapts to change. Wearing a sundress and sandals, a scarf and a jacket were stuffed into a bag. It was a lovely time that started on a Friday. Despite all the weekend activities, Sunday evening arrived slowly. With little time to cook a traditional Sunday meal, a few pantry staples of lemons, canned beans, cornmeal and milk were placed on the counter. A Black-eye pea and Chickpea salad was made with tomatoes, mint and cilantro. Salmon, brought earlier in the morning, was steamed with the juice and zest of a lime, onions, garlic, butter, olive oil, salt and pepper. Milk was turned into buttermilk by adding one tablespoon of white vinegar to one cup of room temperature milk* to make cornbread. It was a nice dinner that ended a chill weekend.
…FYI, the salad and the cornbread is a great lunch, and it makes a nice breakfast with cheddar cheese eggs, scrambled or in an omelet.