Pine Nut Lemon Quinoa

Quinoa is a wonderful food to try. It is a delicious grain that can work well as a side dish to a piece of fish.
You’ll Need

 

1/4 cup pine nuts
1 cup quinoa
2 cups water
1/4 teaspoon salt
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped

Salt and pepper to taste

Directions
Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
In a saucepan, combine the quinoa, water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, approximately 12 minutes. Cool slightly, then fluff with a fork.
Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, red onion, cumin and parsley. Adjust salt and pepper before serving.

Will Clower Articles

Pomegranate, Carrot Salad

This is a unique salad that incorporates in season fruits and veggies and also makes a nice complement to a variety of fall time meals.


You’ll Need
  • 4 medium carrots, shredded
  • 1/3 cup pomegranate seeds
  • 1 Tablespoon scallions, chopped
  • 3 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

Directions

  • Combine all ingredients in a mixing bowl, toss and serve.

 

Will Clower Articles

Couscous with Eggplant

Veggies and whole grains are great for cholesterol control. For extra fiber use whole wheat couscous. This is a great and quick dish to make for a potluck!

You’ll Need

  • 1 tablespoon olive oil
  • 3 tablespoons onions, finely chopped
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 1 cup eggplant, diced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup couscous, precooked
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice

Continue reading “Couscous with Eggplant”

Hummus

hummusThis recipe will work well for various meals. Use it as an appetizer and serve it with slices of carrots, bell pepper. carrots and celery. Or use it as a sandwich topping. Or enjoy a tapas night and make it one of the many tapas served.

You’ll Need

  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

Continue reading “Hummus”

Spiced up Grits

A perfect side dish to complement a variety of meals

You’ll Need

  • ½ cup red bell pepper, chopped
  • ½ cup green onions, sliced
  • 2 Serrano chilies, deseeded and chopped
  • 2 tablespoons butter
  • 1 ½ cups milk
  • 1 ½ cups water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup white hominy quick grits
  • 1 ½ cups Monterey Jack Cheese, shredded

Directions

  • In a skillet melt butter and saute the bell pepper, onions, and chilies until the pepper is tender.
  • In a large saucepan heat the milk, water, salt and pepper to boiling.
  • Gradually add the grits, stirring constantly, and reduce the heat when they have all been added.
  • Simmer uncovered, stirring frequently, until thick, about 5 minutes.
  • Stir in the bell pepper mixture and cheese.

Cilantro and Carrot Rice


This recipe works well to complement some shrimp or fish.
You’ll Need
  • 3 Tablespoons butter
  • 4 medium carrots, peeled, chopped
  • 2 large red bell peppers, chopped
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups long-grain white rice
  • 6 ¾ cups chicken or vegetable broth
  • ½ cup chopped green onions
  • 2/3 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Diced tomato

Continue reading “Cilantro and Carrot Rice”

Mediterranean Celery

The combinations of ingredients in this dish work wonderfully together. This dish makes a nice complement to grilled fish.
You’ll Need

  • 8 stalks celery (about 1 pound)
  • ¼ cup sliced olives of choice
  • ¼ cup chopped fresh parsley
  • 2 Tablespoons olive oil
  • 1 Tablespoon white wine vinegar
  • 1 ½ teaspoons chopped fresh or ½ teaspoon dried oregano
  • 1 small tomato, seeded and chopped
  • 1 garlic clove, crushed
Directions
  • Cut celery into 1/4-inch slices and boil 3 to 5 minutes or until crisp-tender.
  • Mix all ingredients together and serve.

 

Will Clower Articles

Save