Peruvian-style Quinoa Tamales with Sarza Criolla

Ingredients

2 cups of quinoa rinsed
1/4 cup rice flour
2 tbsp salt
1 tsp black pepper
1/2 tbsp turmeric or 2 tbsp aji panca paste
2 tsp ground garlic
1/4 cup grape seed oil or oil of preference

Filling

1 tsp turmeric
1 tsp garlic
1/4 cup of grape seed oil
1 small size yellow onion diced
1 medium size zucchini, diced small
1 medium size goose-neck squash, diced small
1 pint diced mini portabella mushroom
2 roasted and diced poblano or hatch peppers

Sarza Criolla

1 med size red onion thinly sliced and rinsed
1 large lime
salt to taste

Wrap

Softened banana leaves or soaked corn husks

Method

  1. Cook the quinoa until soften making sure not to overcook about 15 minutes.
  2. Drain but do not rinse.
  3. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic.
  4. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes.
  5. Remove from heat and incorporate the rice flour.
  6. To make the filling, Heat a medium size pot and add the oil.
  7. Add the onion and sauté until translucent.
  8. Add the garlic and cook for an additional minute.
  9. Incorporate the rest of the ingredients and cook until tender but careful not to overcook.
  10. Remove from heat and allow to cool for 5 minutes.
  11. To assemble the tamales place about a 1/4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them.
  12. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions.
  13. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy!

Makes 12 servings.

Source: Chef Karla Flores-Ybaceta

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Wheat Berry Salad with Melon and Feta

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon tomato paste
1-1/2 cups cooked wheat berries
1 cup sliced English cucumber
1 cup chopped watermelon
1 cup yellow grape tomatoes, halved
3 tablespoons chopped fresh mint
2 ounces feta cheese, crumbled (about 1/2 cup)
2 tablespoons unsalted sunflower seed kernels

Method

  1. Combine first 5 ingredients in a large bowl, stirring well with a whisk.
  2. Stir in wheat berries. Toss to coat.
  3. Stir in cucumber, watermelon, tomato, and mint. Toss to coat.
  4. Sprinkle with cheese and sunflower seeds before serving.

Makes 4 servings.

Source: Everyday Whole Grains

Vegetarian Beet Loaf

Ingredients

1 pound beets (8 to 10), trimmed
1/4 cup rolled oats
Kosher salt and freshly ground black pepper
1 small head cauliflower, separated into small florets
1 pound portobello mushrooms, coarsely chopped
8 ounces hazelnuts (about 3/4 cup)
2 tablespoons extra-virgin olive oil
1 small yellow onion, minced (3/4 to 1 cup)
2 or 3 cloves garlic, minced
1 carrot, trimmed, peeled, and diced (about 1/2 cup)
3 tablespoons Montreal steak seasoning
1 cup cooked barley
1 cup cooked quinoa
1 large egg
1 large egg yolk
1/2 cup chopped fresh flat-leaf parsley
1/2 cup tomato paste
3 tablespoons honey

Method

  1. Preheat the oven to 350ºF.
  2. Put the beets and oats in an 8- or 9-inch square baking pan, add about 1/2 cup water, season lightly with salt and pepper, and stir to mix. Cover tightly with aluminum foil or a lid and roast the beets for about 1 hour or until easily pierced with a fork. Let the beets cool until you can handle them. Slip the skins off the beets and cut into large chunks.
  3. Pour water into a large saucepan to a depth of about 1 inch. Add the cauliflower, season lightly with salt and pepper, cover tightly, and bring to a boil over high heat. Reduce the heat and simmer until fork-tender, about 15 minutes. Drain and set aside until needed.
  4. In a meat grinder fitted with a large-hole plate, grind the beets, mushrooms, and hazelnuts so they are coarsely chopped. Alternatively, use a food processor fitted with the metal blade, but take care not to overprocess. The mixture should be chunky and textured.
  5. In a large saute pan, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, 2 to 3 minutes. Take care that the garlic does not burn.
  6. Add the carrot and cook, stirring, until barely fork-tender, about 10 minutes.
  7. Add the ground veggie mixture, the cauliflower, and the Montreal seasoning and stir to mix. Season to taste with salt and pepper.
  8. Stir in the barley and quinoa and, when well mixed, transfer the mixture to a rigid plastic container with a tight-fitting lid or similar container. Let the mixture cool, and then refrigerate, tightly covered, for about 2 hours. The goal is to chill the mixture.
  9. When chilled, transfer the mixture to a large mixing bowl and add the egg, egg yolk, and parsley. Mix well, and then spoon the mixture into a 6-cup terrine mold (or a 9-by-5-by-3-inch loaf pan or similar pan). Push the mixture into the mold so that it fills the corners, and smooth the top. Wrap the terrine mold with plastic wrap and weight the top with cans of food (such as tomatoes or beans) or another weight. Refrigerate the weighted terrine for 12 hours or overnight.
  10. Preheat the oven to 350°F.
  11. Unwrap the terrine mold and bake for about 45 minutes or until the loaf is hot in the center.
  12. In a small bowl, whisk together the tomato paste and honey. During the last few minutes of baking, brush this over the top of the loaf. Serve hot.

Makes 6 to 8 servings.

Source: So Good

Wheat Berry, Porcini and Root Vegetable Potpies

Ingredients

Crust
6 ounces whole-wheat pastry flour (scant 1-1/2 cups)
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/4 cup 2% reduced-fat milk

Filling

3 cups (1/2-inch) cubed peeled celery root
1-1/2 cups (1/4-inch) sliced carrot
1-1/4 cups (1/4-inch) sliced parsnips (cut any large rounds into half-moons)
cooking spray
1 tablespoon extra-virgin olive oil
1 ounce dried porcini mushrooms
3 cups boiling water
1 tablespoon butter
2/3 cup finely chopped shallots
1 tablespoon chopped fresh thyme
4 garlic cloves, minced 1/4 cup Madeira wine
2/3 cup 2% reduced-fat milk
1.33 ounces whole-wheat pastry flour (about 1/3 cup)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups cooked wheat berries or spelt berries

Method

  1. Preheat oven to 425ºF.
  2. To prepare crust, weigh or lightly spoon 6 ounces pastry flour into dry measuring cups, level with a knife. Combine flour and 1/2 teaspoon salt in a medium bowl. Combine 1/4 cup oil and 1/4 cup milk. Add to flour mixture. Stir mixture until dough forms. Wrap dough in plastic wrap and chill 30 minutes.
  3. To prepare filling, combine celery root, carrot, and parsnips on a foil-lined jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil and toss to coat. Cover pan with foil. Bake at 425ºF for 15 minutes; uncover and bake an additional 30 minutes or until vegetables are tender and lightly browned. Remove from oven (do not turn oven off).
  4. Place porcini in a medium bowl. Add 3 cups boiling water. Cover and let stand 15 minutes or until mushrooms are tender.
  5. Strain through a sieve over a 2-cup glass measuring cup, reserving liquid. Chop mushrooms.
  6. Heat a large nonstick skillet over medium-high heat. Add butter and swirl until butter melts. Add shallots, thyme, and garlic. Saute 3 minutes.
  7. Add wine. Cook 1 minute or until liquid mostly evaporates.
  8. Slowly pour in porcini soaking liquid, leaving grit behind in bottom of measuring cup. Bring to a boil.
  9. Combine 2/3 cup milk and 1.33 ounces flour, stirring with a whisk. Add milk mixture to pan, stirring constantly. Cook 2 minutes or until mixture thickens. Stir in 1 teapoon salt, pepper, wheat berries or spelt, mushrooms, and vegetables. Remove from heat.
  10. Remove dough from refrigerator and cut into 6 equal pieces.
  11. Roll each dough piece into a ball. Roll each dough ball between sheets of plastic wrap into a 5-inch circle.
  12. Divide filling evenly among 6 (10-ounce) ramekins and top each with 1 dough circle. Tuck edges of dough under, or loosely pleat around edge. Cut slits in dough to vent.
  13. Place ramekins on a foil-lined jelly-roll pan. Bake at 425ºF for 25 minutes or until crust is browned and filling is bubbly.

Makes 6 servings.

Source: Everyday Whole Grain

Apple and Cinnamon Breakfast “Risotto” with Oat Bran and Almonds

Ingredients

4 large Gala, Pink Lady, or Empire apples
1 teaspoon unrefined coconut oil
1 teaspoon ground cinnamon
2 cups unsweetened vanilla almond milk
1/4 cup oat bran
2 packets monk fruit extract
10 almonds, toasted and chopped

Method

  1. Wash the apples and cut them into very small dice, or chop them into small pieces, about 1/4-inch dice.
  2. Melt the coconut oil in a large nonstick skillet over medium-high heat. Add the apples and cinnamon and cook until softened, 2 to 3 minutes.
  3. Remove the apples from the heat. Add the almond milk and stir in the oat bran and monk fruit extract.
  4. Place the mixture back on medium heat and bring to a simmer, stirring. Cook until the mixture is thick and creamy, about 1 minute.
  5. Divide the mixture equally among four small bowls and sprinkle each evenly with toasted almonds.

Makes 4 servings.

Source: The Negative Calorie Diet