Blog Archives

Quinoa & seared Scallops

Lately I’ve been posting pictures of flowers and nature, I thought I’d switch it up today and give you a recipe!

1 cup of white quinoa
4 tablespoons of Olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 cups of mushrooms
1/2 cup of white wine (dry) or juice from one lemon
2 cups of broth (any kind you want)
Lemon zest (optional)
1/2 cup of cooking cream or more broth (I used half & half)
1/2 cup of Parmesan cheese

In a large skillet heat the oil.  Brown the garlic, onion, and mushrooms.   Add the white quinoa to the skillet mixture and toast the grains for about 30 seconds.   Add the wine or lemon juice and let it be absorbed.  Quickly add half the broth and cover over low/med heat.  Wait until absorbed to add the remainder of the broth and cover again.  When almost all of the broth is absorbed, add the heavy cream, lemon zest (optional) and parmesan cheese.  Mix together and serve.

I added the scallops as an optional item.

Melt butter in a frying pan, add garlic and lemon juice to your liking. Next add the scallops, turning over once to brown each side.

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Master baker….not yet.

I can’t believe how easy it is to make bread in a bread machine! Throw a few ingredients in the bread pan and turn it on. The machine mixes and bakes. Thank you Santa for the bread maker!

Since I had so much spare time left after making the bread, I decided to try a new muffin recipe too.

Apple spice bread

White chocolate cranberry muffin

143/365 – Chocolate avocado pudding

Thought I’d try out a new recipe today. Chocolate avocado pudding. That’s right, avocado! I saw this recipe on the Marilyn Denis show a couple of days ago and it looked interesting. It turned out great!

One avocado

1/4 cup of raw honey

1/4 cup of cocoa powder

1/4 cup of water

2 tsp. of vanilla

1/4 tsp of sea salt

Recipe makes enough to fill the dish in the photo above, plus 1/2 of another identical dish.

Just mix it all up in a food processor (I used a magic bullet). I had to use 1/2 cup of water instead of the suggested 1/4 cup. The chocolate flavor is really strong, I probably didn’t need 1/4 cup of cocoa, but I like chocolate! I made a couple of strawberry fans and sprinkled some coconut on top. Delicious!

101/365 – Tomato Stem Macro

Instead of putting tomato sauce on my pizza, these days I tend to leave it off and just put tomatoes on top, it makes less of a mess that way and the crust doesn’t get soggy and fall apart.

“Most people realize that tomatoes are healthy for you and that they have a number of important substances in them that helps us stay away from cardiovascular disease, cancers, cataracts and other health concerns. We are finding that tomatoes contain so many vital nutrients and we are coming to realize how important it is to have tomatoes as part of a health diet.” Click for full article.

Although I believe tomatoes to be healthy, I question the logics of picking the tomatoes while still green, and some time between having the tomatoes shipped to your grocer and you buying them, they’re sprayed with Ethylene gas to ripen. I question the logics of a lot of things we do when it comes to food production and consumption. Particularly the genetically modified foods, this tomato is most likely genetically modified. But I really don’t know because the Canadian government (and the US government) don’t feel that consumers need to know what foods are genetically modified, so it’s not required on the labels. I think it should be on the labels!

91/365 – Apr.1

I thought I’d try to veganize (is that even a word?) my Mac’n Cheese tonight. It turned out much better than anticipated! Although I must say, as someone who’s used to the kraft dinner style of Mac’n Cheese, this one didn’t have that dried cheese in a package kind of taste 🙂 I had a regular box of Wal-mart brand Mac’n Chesse in the cupboard, so I cooked that up. I replaced the dried cheese with Daiya Cheddar style cheese (non-dairy, non-soy vegan cheese), which really does melt and stretch like real cheese (as the package suggests). I also replaced the regular hot dogs that I would normally cut up and mix in with some Tofurky (Italian style tofu sausage), these were also surprisingly good! I would say the texture is more like that of a hot dog than of a regular meat sausage, but that’s good for me because I don’t normally like sausage. Finally I mixed in some frozen peas, cut up some grape tomatoes on the side, and Ta-Daaa!! Fancy Vegan Mac’n Cheese 🙂

Here are pictures of the packages for the Tofurky and the Daiya Cheese. Both are quite good, I’m thinking that the cheese would be better on a pizza than in my Mac’n Cheese though. All in all, both are good buys!