Archive for the ‘Quinoa’ Category

Chicken Soup: Peruvian Chicken Quinoa Soup – Caldo de Gallina con Quinoa

Sunday, January 9th, 2011

2010 went out with a bang. A big one:  I ended the year with a nasty cold (that has just finally run its course) and then injured my foot, which will take longer to recover.

For the last several weeks, I’ve been feeling a bit blue inside and out. So, what better a remedy than chicken soup? It’s not poshy. It’s real food – food you eat when you need something nutritional and comforting.

Caldo de gallina con quinoa (chicken soup with quinoa) was the first meal I ate in Cuzco, Peru. The city is the primary entry point for all the folks like me who set out to visit Machu Picchu and sits at about 11,000 feet in altitude, which means it gets chilly at night. The chicken soup was memorable, however, the alpaca that I also ordered was not.

This Peruvian chicken soup is a brothy fix that will take away the chill, clear the head and sinuses, and soothe your soul. It’s also packed with protein since it has chicken and the “Mother Grain” – quinoa. Read more about the history of quinoa and its nutritional benefits in my previous post.

It’s the perfect time of year for chicken soup. Have a happy and healthy 2011!

Also, if you love the outdoors or if you appreciate architecture, Machu Picchu is a must see. If you’re up for it, I’d also recommend hiking the Inca Trail to get there. It makes the journey to this sacred place – even more spectacular. My husband and I, along with two friends, made this journey in 2006 – with some unexpected adventure (but, that’s another story).

(more…)

Print & If you liked this post, please share:
  • Print
  • email
  • Facebook
  • Twitter
  • StumbleUpon
  • Digg
  • del.icio.us
  • Google Bookmarks

Parsley: Sun-dried Tomato Quinoa Tabbouleh

Thursday, June 24th, 2010

Sun-dried Tomato Quinoa Tabbouleh_ForkFingersChopsticks

Parsley is one of my favorite herbs.

Growing up, however, the only time I remember parsley on my plate was as a green garnish that I pushed to the side. Then, years ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden.

I grow both curly and flat parsley and prefer the curly version for tabbouleh.

Parsley’s exact origin is uncertain but is believed to have been in the Mediterranean region, from Spain to Greece and its use has spread throughout the world for both culinary and medicinal uses.

There is also much folk lore surrounding its use – one particular belief was that the herb would only flourish in gardens where a strong woman presides over the household.  Snap!

The herb is a key ingredient in several cultures including those from the Middle East and North Africa. It’s essential in the refreshing salad tabbouleh (also spelled tabouleh, tabbouli, tabboule) that has its roots in Lebanon and Syria.

Traditionally the dish has parsley, mint, tomatoes, bulgar wheat, lemon juice, olive oil and seasonings such as allspice and cinnamon. It’s often eaten by scooping it up in lettuce leaves. In the Middle East, it is more of a green salad than a grain salad.

Over the last several decades the salad has grown in global appeal, which has led to a variety of interpretations – such as in North Africa where the cracked wheat is substituted with couscous – and, here in my Colorado kitchen, where this recipe uses quinoa. When I don’t have garden fresh tomatoes, as in now, I use sun-dried. My tomato plants are growing at a snails pace, or so it seems. I created this recipe for a local magazine spread and for those eating gluten free.

Tabbouleh makes a great snack, side dish or a complete meal with hummus or falafel.

Tidbits on Parsley:

  1. There are three common varieties of parsley: curly, flat (Italian) and Hamburg. Parsley is rich in vitamin C and iron.
  2. Parsley is related to carrots, parsnips, and celery.
  3. Parsley has an honored place in folk lore and history:  parsley was used in Greek and Roman ceremonies; it was sprinkled on corpses to abate stench, Greek athletes were crowned with parsley and during the Middle Ages it was credited with lethal powers – pulling parsley root from the earth while calling out an adversary’s name could cause death. It was also believed to promote menstruation, facilitate childbirth, and increase female libido.

Sources: “Parsley,” The Gale Encyclopedia of Alternative Medicine, Ed. Laurie J. Fundukian; Encyclopedia of Spices at theepicentre.com; the Encyclopedia of Food and Culture

(more…)

Print & If you liked this post, please share:
  • Print
  • email
  • Facebook
  • Twitter
  • StumbleUpon
  • Digg
  • del.icio.us
  • Google Bookmarks

Quinoa: African Peanut Quinoa Soup

Tuesday, January 26th, 2010

African Quinoa Peanut Soup_ForkFingersChopsticks.com

If you haven’t tried quinoa yet, this toothsome African peanut soup will surely lure you in. It has a slew of nutritious vegetables in a creamy, peppery broth with lovely bits of crunchy quinoa. The soup makes the rotation in my comfort food repertoire several times during the cold-weather season because it is both healthy and decadent.

Although quinoa is native to the South American Andes region (read about its origins), it is now cultivated around the world – from Colorado to the Himalayas to Ethiopia and other areas of East Africa. This dish has a definite African influence – the use of nuts to thicken the stew, and staple ingredients such as sweet potatoes and okra. Frankly, it’s the peanut-based sauce that makes this dish a stand-out. If you don’t like peanuts, you won’t appreciate this dish. But, for nut fiends, you’re in for a treat.

Yes, I’m one of those people who eats spoonfuls of nut butter just because I can. So, when I came across the original recipe for this soup online at FoodDownUnder.com several years ago (the original recipe is no longer on the site), I knew I had to try it. Over the years, I’ve fine-tuned it:  the recipe below is more aggressive with spices and chiles; it also has more veggies, peanut butter and quinoa; and, the consistency is that of a soup rather than a thick stew.

This recipe doubles easily and has been a hit at parties with vegetarians and meat-eaters. It’s a great way to introduce quinoa into your diet. And, if you’re already eating the “Mother Grain,” its a must-have recipe.

Tidbits on Quinoa:

  1. As quinoa cooks, the pearls of germ separate and form tiny spirals. The cooked grain is tender, with a slight crunchiness from the germ (see spirals in image below).
  2. Colorado, with its high altitude and cold climates, was crucial testing ground for introducing quinoa to the United States in the mid-70s. Don McKinley and Steve Gorad, founded the Quinoa Corporation in Boulder, Colo., and first planted quinoa seeds in their backyards and eventually in plots in the San Luis Valley. However, most quinoa sold in the United States is imported from South America.
  3. A quinoa plant can grow to anywhere from three feet to over ten feet tall. Plant stems can be straight or branched, and seeds can vary in color from white, yellow, gray, light brown, pink, black to red.

(more…)

Print & If you liked this post, please share:
  • Print
  • email
  • Facebook
  • Twitter
  • StumbleUpon
  • Digg
  • del.icio.us
  • Google Bookmarks

Quinoa: Cardamom Quinoa Breakfast Porridge

Tuesday, January 19th, 2010

Cardamom Quinoa Porridge_ForkFingersChopsticks.com

Since I started this blog I’ve become a food history nerd. I get excited about sexy stuff like botanical names and species, nutritional makeup, and how an ingredient was cultivated and used in a particular culture. As I learn, I’ve gained a deeper appreciation of food and its long, long journey over time and distance to my plate.

If you’re unfamiliar with quinoa, chew on this . . . Today, quinoa is considered a “superfood” and I’d venture to say it’s on the brink of becoming very mainstream.

Quinoa (pronounced KEEN-wah) dates back more than 5,000 years and was a staple to millions of South American natives. The grain has a texture between millet and couscous, and can easily be substituted for rice or ground into flour. It was an ideal food in the Andes mountain region, where it sustained the altiplano Incas in Peru and Bolivia. It is high in protein and grows well in cold and high altitude areas; locations where maize could not grow.

The Incas considered quinoa to be sacred and referred to it as the “Mother Grain.” It was used in ceremonial practices, as well as consumed daily in porridges and soups. After the Spanish conquest of the Incan Empire in the 1500s, production declined for centuries. The Spaniards destroyed quinoa crops and forbid its cultivation because of its use in non-Christian rituals. Fortunately for us, the grain grew wild and people in remote villages still cultivated it.

Over the last several hundred years it has slowly re-emerged. The demand for quinoa has spread worldwide, particularly in the United States the last 40 years. If you haven’t tried it yet, now is your chance.

Take a lesson from the Incas, quinoa makes for a hearty and comforting breakfast. Like a porridge of oats or other grains, it’s easy to make and even better with cardamom, cinnamon, nuts, and dried or fresh fruit.

Tidbits on Quinoa:

  1. Before cooking quinoa, always rinse the grain well to remove its slightly bitter coating. Rinse as you would rice, until water runs clear.
  2. Quinoa is used and referred to as a grain but technically is a seed. Quinoa seeds expand about four times their size when cooked.
  3. Quinoa is a complete protein because it contains all the essential amino acids, including lysine, which is usually deficient in most grains. It is high in protein (8 grams/1 cup cooked), fiber (5 grams/1 cup) and a good source of iron, zinc, vitamin E, and selenium. It is also good for those eating gluten-free.

(more…)

Print & If you liked this post, please share:
  • Print
  • email
  • Facebook
  • Twitter
  • StumbleUpon
  • Digg
  • del.icio.us
  • Google Bookmarks

Quinoa: SAME Cafe’s Golden Sunshine Quinoa Salad

Tuesday, January 12th, 2010

SAME Cafe - Denver Nonprofit_ForkFingersChopsticks.com

This post is my introduction to quinoa. It’s a little out of the ordinary because SAME Café is out of the ordinary . . .

It’s a sunny winter day in Denver, still several minutes before the doors open at SAME Café and there’s a line of people forming outside on this East Colfax sidewalk. The group is a mix of sorts – several in tattered clothes, others in suits, and a few hip folks with piercings and tattoos. They are here for lunch. This, however, is no regular café.

SAME is short for “So All May Eat” and the unusual mode of business here is that people pay what they want. Yeah, that’s right, there’s no set menu price. And, for folks who can’t pay, they can work in exchange. There’s no cash register, just a donation box where people pay what they feel their meal was worth. And, if a person can, leave a little more to help out someone less fortunate.

The nonprofit has been open for three years. In 2009, SAME served over 18,500 meals; since it opened – almost 35,000 meals. It is not a soup kitchen. It’s a communal concept based on dignity with good food at its core. A typical menu looks something like this:  Zuppa Tuscana Soup, Beer Cheese Soup, Chicken Salad, Golden Sunshine Quinoa Salad, Sausage & Mushroom Pizza, Apple Walnut & Bleu Cheese Pizza, and cookies. The menu changes daily and focuses on seasonal ingredients with vegetarian options always offered in the daily menu of soups, salads and pizzas.

This month SAME Café was recognized with the Channel 7 Everyday Hero Award and also an impressive MSN Hometown Heroes Award, an online viewer voting contest connected to their NBC Nightly News segment with Brian Williams (watch the video).

SAME is the brainchild of Brad and Libby Birky who were concerned about the hunger issue here in Denver. The two work full-time at the café, along with one part-time employee and the many volunteers who help with meal preparation, cleaning and numerous miscellaneous tasks.

Notably, Libby is also the “Salad Queen” and she generously allowed me to come observe her in action as she prepared the quinoa salad. Her recipe is below with my measurements/ratios (she made a gargantuan bowlful; the recipe is adjusted for a smaller quantity). The salad is refreshing with the citrus-based dressing, fresh parsley and sweet raisins. For those unfamiliar with quinoa salads, this version is tabouleh-esque.

How to Support SAME:

2010 is off to a busy start at SAME. The economic downturn is one reason, as is the season – when the temperatures drop the café sees more people in need of a warm meal. Here’s how you can support their mission:

  • Go in to eat. The food is lovely, particularly the salads and soups!
  • Email them about volunteering
  • Make a donation, financial or in-kind (see their wish list in their weekly blog)
  • Spread the word (share this post with friends and colleagues – see the green icon below). Their meal count helps their funding prospects.

Golden Sunshine Quinoa Salad - Parsley Quinoa - Summer

(more…)

Print & If you liked this post, please share:
  • Print
  • email
  • Facebook
  • Twitter
  • StumbleUpon
  • Digg
  • del.icio.us
  • Google Bookmarks