How to Use Quinoa

How to Use Quinoa.

Quinoa is a whole grain cooked over the stove like rice. As quinoa is a great source of fiber and protein, adding quinoa to your diet can be a great way to add extra nutrients. There are a number of ways to eat quinoa. You can eat quinoa on its own, add it to meals, mix it in with foods, and use it for baking.

Method 1 Making Meals with Quinoa.
1. Eat quinoa on its own. Quinoa is cooked over the stove and is usually ready in about 20 minutes. Quinoa has a mild, nutty flavor and can be eaten on its own with minimal flavoring as a snack or lunch. A bowl of quinoa is a little bland, but it can be a good option for a quick and filling meal.
As quinoa does not have a lot of flavor, a bowl of quinoa can be a great meal if you're feeling a little queasy.
2. Make a breakfast or lunch bowl with quinoa. Add quinoa to a bowl and then mix in other ingredients and spices. Quinoa served in a bowl with a fried egg, veggies, a little cheese, and some hot sauce can be a great breakfast bowl. You can add any combination of foods and spices you want to a bowl of quinoa, due to its mild flavor, and have a great and quick meal for breakfast or lunch.
If you're eating lunch on the go, a quinoa bowl is a great option. It is easy to pack a quinoa bowl in a Tupperware container the way you would pack a salad.
3. Stuff vegetables with quinoa. There are many stuffed vegetable recipes, such as stuffed peppers, that require stuffing vegetables with things like beans, rice, or meats. You can substitute cooked quinoa in these recipes if you have quinoa you need to use. Quinoa can add extra fiber and nutrients to a meal, especially when used over heavier stuffings like ground beef.
4. Eat quinoa for breakfast. If you usually eat something like oatmeal for breakfast, try substituting quinoa instead. Add a bit of maple syrup to your quinoa and some nuts for a quick breakfast on the go.
Leftover quinoa can also be used as a cereal. Add some quinoa to a bowl and mix in some fresh berries. Fill the bowl with milk for a quick, easy, and nutritious breakfast.
5. Make a pasta dish with quinoa. Noodles do not have as many nutrients as quinoa and tend to have more calories. Try substituting quinoa for noodles in a pasta recipe. Instead of making spaghetti with noodles, for example, mix your sauce, meat, and cheese into a bowl of quinoa. You will still get the same basic flavor, but without the empty carbs.

Method 2 Adding Quinoa to Other Foods
1. Add quinoa to a salad. If you're having a salad for lunch or dinner, mix a handful of leftover quinoa into your vegetables. This will add extra fiber and protein,making the meal more filling and nutritious.
Nuts are frequently used to add protein to a salad. While nuts are nutritious, they are high calorie. If you're trying to cut back on calories, substitute quinoa for nuts in your salad.
As quinoa has a mild flavor, it blends well with a variety of different dressings and flavor profiles.
2. Stir quinoa into chili. A hearty chili is a great meal if you want something quick and easy to reheat. To add extra fiber and nutrients to a chili dish, mix in some quinoa during the last 15 minutes of cooking time. About two cups is enough for a full batch of chili.
Remember, quinoa only has a mild flavor. You do not need to go overboard adding extra spices after throwing in your quinoa.
3. Use quinoa instead of breadcrumbs. For things like breaded chicken or pastas topped with breadcrumbs, breadcrumbs often add unnecessary extra calories without extra nutrients. Instead of breading chicken with breadcrumbs, bread it with cooked quinoa. You can still follow the recipe more or less the same, but swap out breadcrumbs for cooked quinoa.
4. Use quinoa in a smoothie. A smoothie can be a quick and healthy snack to have before or after a workout. However, smoothies are sometimes not filling. Adding extra protein to your smoothie can help you get full faster, so add some quinoa to your smoothie before blending it. Due to quinoa's mild flavor, it will not interfere with the existing ingredient's flavors.

Method 3 Baking with Quinoa.
1. Add quinoa to a quiche. Quinoa can add extra protein and antioxidants to a quiche. For every eight eggs you add to a quiche, you can add one cup of cooked quinoa. The next time you're baking a quiche, try adding quinoa to add nutrients to the dish.
2. Bake energy bars with quinoa. Combine two cups of quinoa with a cup of whole wheat flour. Then, add any mix-ins you want such as dried fruits, chocolate chips, or seeds. Add two cups of oats, one egg, and a teaspoon of baking soda. Form the batter into bars and bake at 375 degrees Fahrenheit for 20 minutes. This will make great energy bars to eat as a nutritious snack throughout the day.
3. Fold quinoa into a cake batter. If you want to add a little nutrition to cake, sprinkle some cooked quinoa into the batter and then mix it in. This will not interfere with your cake's flavor, but it will help slow down blood sugar spikes after eating a slice of cake.
Keep in mind, a cake is not a healthy option even with the addition of quinoa. It is still high in sugar and should only be eaten as a treat.

April 02, 2020

How to Make Healthier Breakfasts Using Quinoa

How to Make Healthier Breakfasts Using Quinoa.

Quinoa quickly become a very popular and nutritious whole grain. It's available in nearly every grocery store and many people now have access to this great, gluten-free whole grain. Although quinoa is considered a "whole grain," it's actually a seed. It's classified as a grain because it cooks and is eaten like a grain (like rice or couscous). Quinoa in particular, is very high in protein, fiber and a variety of vitamins and minerals. In fact, it has about 5 g of fiber and 8 g of protein per cup. However, quinoa shouldn't only be eaten as a side dish at dinner. You can also use quinoa in your breakfast making it a very nutritious meal.

Method 1 Making Hot Quinoa Porridge for Breakfast.
1. Get out the right cooking equipment. Like oatmeal, quinoa can be made into a delicious and warm breakfast meal. You'll need to get out the right equipment to make warm quinoa porridge for breakfast.
Start by setting out a heavy-bottomed pot. While it is possible to microwave quinoa, cooking it on the stovetop like traditional oatmeal is done more commonly, particularly when you want to cook it to the consistency of porridge.
You will not need a pot with a lid to make quinoa porridge. You need to continually stir without the lid to get the proper consistency of this dish.
You'll also need to keep an eye on your quinoa and stir consistently as it cooks. Use a wooden spoon or spatula to keep it from sticking to the bottom of the pot.
2. Choose your mixing liquid. You'll need to choose what type of liquid you want to use to make your hot quinoa porridge. Depending on your diet, there are a variety of options to choose from.
Try regular milk. Whether you do skim or whole milk, adding milk to your warm quinoa can help make your porridge creamy and rich. Plus, it'll add a hit of calcium and protein.
If you don't want to use cow's milk, you can also do dairy substitutes. Try almond, soy or even rice milk if you'd like. They all work well in this recipe.
If you don't want to use any milk at all, you can also make your porridge with water. It won't add any creaminess to your porridge, but still gets it to the right consistency.
3. Whisk in spices and flavorings. Like oatmeal and other hot breakfast cereals, you can add a variety of different spices or flavorings to your quinoa porridge. Follow a recipe or consider adding your favorite flavors.
If you like you can add some extracts to your hot quinoa to add flavor. Try adding vanilla, almond or even coconut extract to your quinoa.
If you like a natural source of vanilla, consider cooking your quinoa with a split vanilla bean for flavor.
Spices like cinnamon, nutmeg, ginger or clove are also quite tasty in a warm quinoa porridge.
4. Add your sweetener. Quinoa is not naturally sweet. In fact, it can sometimes have a more savory or even slightly bitter flavor. If you're looking for a sweet porridge, you'll need to add a source of sweetness to your porridge.
If you want to add a natural sweetener that isn't as processed as white sugar, consider drizzling in some honey, agave syrup, molasses or maple syrup.
If you're watching your total calorie or sugar intake, you may opt for a no-calorie sweetener like sucralose or truvia.
You can also consider leaving out sweeteners altogether. If you make your porridge with milk and add spices or fruit, there might be enough natural sweetness for your tastes.
5. Consider balancing your quinoa breakfast with other toppings. Once your quinoa porridge is made, there are a lot of different toppings you can add on. Whether you like Chia seeds, nuts, dried fruit or fresh fruit, you can add an additional hit of nutrition with some toppings.
Try fresh fruit on your quinoa. You can add any type of fruit you'd like. Apples would go well with cinnamon and nutmeg or sliced peaches may go well with vanilla extract.
You can also add dried fruit to your porridge as well. It's little chewier and sometimes tart which can be a nice addition to your breakfast meal.
You can also add some healthy fats and protein by adding nuts to quinoa. Whether it's almonds, cashews or pistachios, these are other great toppings.

Method 2 Using Quinoa in Other Breakfast Recipes.
1. Make a quinoa granola. If you like a little crunch on your morning yogurt, consider making a quinoa granola. Using a high-protein grain like quinoa can boost the nutrition of a traditional granola recipe.
Start this recipe by preheating your oven to 350 degrees.
In a large bowl, mix together 1 cup of rolled oats, 1/2 cup uncooked quinoa, 2 cups of nuts, 1 tablespoon of honey and a pinch of salt. Stir to combine.
In the microwave, melt 3 1/2 tablespoons of coconut oil together with 1/4 cup of maple syrup. Stir frequently until the liquids are completely combined. Pour immediately over the dry ingredients.
Pour the granola onto a rimmed baking sheet and press into an even layer. Bake for about 30 minutes. Half way through the baking process, stir the granola to ensure even browning. Allow to cool thoroughly and serve at room temperature.
2. Add cooked quinoa to a breakfast burrito. For a Mexican spin on your breakfast, make breakfast burritos. Adding quinoa will provide an additional source of protein and fiber to your burrito.
Start by scrambling 1 egg over medium heat in a nonstick skillet. Once cooked, place in a small bowl.
Add in 1/3 cup of cooked quinoa and 1/4 cup of thawed chopped frozen or baby spinach to your scrambled egg along with a generous sprinkling of shredded low-fat sharp cheddar cheese.
Place your burrito filling into the center of a 8" whole wheat tortilla. Roll up tightly and serve immediately or wrap in plastic wrap and stick in the freezer for another day.
3. Make a quinoa breakfast hash. If you're in the mood for a savory and filling breakfast, try making quinoa hash. Substitute quinoa for shredded potatoes in this tasty recipe.
Heat a large skillet over medium heat and add four strips of bacon (or skip this step if you don't eat meat or like bacon). Cook until the bacon is crunchy and the fat has rendered out. Remove bacon from pan and roughly chop.
To the still hot pan, add in 1 cup of cooked quinoa, 1/2 cup of diced peppers, 1/2 cup of diced onions and 1 cup of sliced mushrooms. Sauté for about five to six minutes or until vegetables are soft and quinoa is heated through.
Turn up the heat slightly. Press the quinoa mixture down into the bottom of the pan. Allow to crisp up and brown for about one to two minutes. Serve immediately with eggs if you'd like.
An alternate recipe is to make a mixture of cooked quinoa, peeled and grated raw potato then add to eggs and spices to taste. Cook on a large skillet for about seven minutes on each side until golden brown.
4. Bake quinoa muffins. If you're in a rush in the mornings, you can try making quinoa muffins ahead of time for a quick, protein and fiber filled breakfast. Freeze leftovers so you'll have a stock of these tasty muffins.
Start by preheating an oven to 375 degrees. Lightly grease a muffin tin with cooking spray.
In a large bowl, mix together 1 cup of cooked quinoa, 1/2 cup of applesauce, 1 mashed banana, 1/2 cup of milk, 1 teaspoon of vanilla and 1/4 cup of honey. Mix until thoroughly combined.
Peel and roughly chop 1 apple or pear and stir into the quinoa mixture as well.
Fill each muffin tin to the top with the quinoa mixture. Bake for about 20 – 25 minutes. Remove from the oven and allow to cool for five minutes before enjoying.

Method 3 Purchasing and Using Quinoa.
1. Choose the type of quinoa. Quinoa is now available in most local supermarkets. You don't have to go to a specialty store or health foods store to find this nutritious grain.
When you're looking for quinoa, it will be found in the grain aisle along with rice, couscous and pasta.
There may be more than one type of quinoa available. You may see white, black, red or even tri-colored quinoa.
Of all the quinoa colors, white or tan quinoa has the lightest texture and it cooks up slightly fluffier than other types and has the most delicate taste. Black quinoa has a slight earthy flavor while the red quinoa has a richer taste and a bit chewier texture and nutty. These two take slightly longer to cook than the white quinoa.
If you're using quinoa in a breakfast recipe, especially if kids are eating it, you may want to stick with white as it's most similar in color to oats.
2. Purchase dry or pre-cooked quinoa. Most of the time, you'll be able to find uncooked quinoa in the grain aisle of the grocery store; however, some stores may have pre-cooked quinoa for you.
Quinoa only takes about 15 minutes to cook from scratch. If you can only find uncooked quinoa, that will work perfectly in many breakfast recipes. Plus its not hard to cook from scratch.
If you are lacking in time or are unsure of how to cook quinoa, some stores sell precooked quinoa. You might find this in the grain aisle, refrigerated section, on the salad bar or even in the frozen section.
Pre-cooked quinoa may be a little bit more convenient and make for a faster breakfast recipe.
3. Rinse quinoa before using. If you haven't cooked quinoa before, there is a little secret trick to make it correctly. You'll need to rinse it first before cooking it.
Quinoa has a coating on the outside of the seed that acts as a natural pest repellent. It's called saponin. This is a natural compound that tastes bitter and soapy if not removed from the quinoa.
Place quinoa in a fine mesh strainer or a sieve. Run it under cold water, stirring or shaking it to help get all the seeds washed thoroughly.
Transfer your washed quinoa directly to your pot or pan and begin to cook it.
Note that some boxed quinoa or quinoa mixes are already washed or rinsed. You do not need to repeat this step. Make sure to read the instructions on boxes or packages first.
4. Store cooked quinoa correctly. Many of the breakfast recipes that do use quinoa, call for cooked quinoa. Making it in advance can help cut down on an extra step and cooking time in the mornings.
Consider taking time on the weekend or a free weeknight to go ahead and cook up a batch of quinoa.
Make sure to review what recipes you'll be making for breakfast and note how much cooked quinoa you'll need for the week.
Dry quinoa usually doubles in volume after cooking. 1/2 cup of uncooked or dry quinoa results in about 1 cup of cooked quinoa.
Store quinoa in a airtight container in the refrigerator for about five to seven days. You can also store it in a freezer container for up to three months.
5. Finished.

Tips.

Quinoa is a great whole grain that can be used in a variety of breakfast recipes. Keep trying new recipes until you find something you like.
Quinoa can be used in most recipes that contain a grain — like oats. Just substitute in quinoa instead.
Quinoa can have a unique flavor that may take some getting used to. Trying different flavorings and seasonings until you find a combination you enjoy.

April 08, 2020

how to puff quinoa

How to Puff Quinoa.

Quinoa has long been a staple crop of the Andes region, but only recently made waves in the rest of the world. You may have cooked this protein-rich seed as though it were rice, but it's worth "puffing" it like popcorn as well. This is a quick, low-effort recipe — especially if the quinoa is pre-rinsed — that makes a good snack or topping.



Part 1 Rinsing the Quinoa (Optional).

1. Decide whether to rinse. All quinoa naturally produces bitter substances called saponins. Most companies treat the quinoa to remove most of the saponins before they reach the store, but there may still be a faint biter taste. Rinsing will remove this, but you'll have to wait at least half an hour for the seeds to dry.

If you decide not to rinse, skip down to the puffing instructions.

2. Rinse the quinoa in a bowl. Place the quinoa in a bowl. Fill it with cold water. If the quinoa still contains saponins, foam will form on the surface.

3. Pour the quinoa through a strainer. Empty the bowl into a fine mesh strainer. Hold it under cold running water to remove the foam.

4. Repeat until foam stops forming. Return the quinoa to a bowl so you can watch for foam, then rinse again. The quinoa is ready once no more foam forms on the surface, and the seeds all remain in the bottom of the bowl.

5. Set your oven to the lowest temperature. Set your oven to "warm" or to the lowest temperature setting. There's no need to wait for preheating — just continue to the next step.

6. Dry your quinoa in the oven. Spread out the wet quinoa on a dry baking tray. Check every ten minutes and stir to break up large clumps. Remove when completely dry. This usually takes thirty to sixty minutes.

To further reduce the risk of burning, leave the oven door ajar.

You can move on to the stovetop before the quinoa is completely dry. You'll just have to wait for the moisture to evaporate before the quinoa pops, which can take 10–30 minutes.



Part 2 Puffing the Quinoa.

1. Heat a heavy-bottomed sauce pan. To prevent a quinoa avalanche, this pan should either have a lid or be at least six inches (15 cm) deep. Heat the pan over medium heat.

2. Add oil (optional). Many people choose to pop their quinoa dry for health reasons. If you prefer a crisper puffed quinoa, cover the base of the pan with about 1 tbsp (15 mL) of oil. A neutral-flavored oil such as canola or safflower is a good choice.

3. Add a little quinoa to test the heat. Add a sprinkle of dry quinoa to the pan. If the pan is hot enough, the quinoa should pop within a few seconds. Quinoa does not expand nearly as much as popcorn kernels, but it will turn brown, jump in the air, and release a nutty aroma.

4. Cover the base of the pan with quinoa. Once the pan is hot enough, pour in quinoa in a single layer on the base of the pan.

5. Shake the pan until the popping slows. Shake constantly to even out the temperature and prevent stuck, burnt seeds. Remove from heat once popping starts to slow, usually after one to five minutes.

If you are using a pan with a lid, crack it a couple times to let steam escape. Do this on the side facing away from you to avoid steam and quinoa rocketing to your face.

You can continue cooking to make the quinoa browner, nuttier, and crunchier, but the quinoa will burn easily after this point.

6. Shake off heat until popping stops. As long as you don't smell burning, you can continue shaking the pan off heat for another minute or two. Pour the puffed quinoa onto a baking sheet to cool down once popping stops.



Part 3 Using the Puffed Quinoa.

1. Flavor to eat as a snack. Replace your popcorn with a bowlful of puffed quinoa, mixed with a little salt and pepper. Alternatively, add a dash of chile oil, or a sprinkle of your favorite dried herbs.

2. Add the quinoa to breakfast cereal. You've just made a healthier version of puffed rice cereals. Eat it with milk or add it to homemade granola (before or after baking).

3. Sprinkle over salad or vegetable dishes. Puffed quinoa adds a great crunchy texture to salads in place of nuts or croutons. It also works well with roasted or sautéed vegetables.

4. Use them in energy bars. Make protein-rich hiking snacks by combining puffed quinoa with nuts and other high-energy foods.

5. Mix puffed quinoa into cookie dough. Replace some of the oats in an oatmeal cookie, or add it to any cookie recipe for crunch and protein.

Februari 20, 2020

How to Make Coconut Quinoa

How to Make Coconut Quinoa.

The combination of coconut and quinoa is delicious. The wonderful thing about coconut quinoa is that it can be served for breakfast with berries, nuts and seeds or cooked for dinner with a range of side dishes or as part of a curry. If you have rice cooker or a slow cooker, coconut quinoa is very easy to make. It can also be cooked on the stovetop. Enjoy coconut quinoa with sweet flavors like maple syrup and honey or with spices like cinnamon.

Ingredients Basic Coconut Quinoa.
1tablespoon of coconut oil, 1 1/2cups of rinsed quinoa.
1 (13.5 ounce) can of unsweetened coconut milk, 1 teaspoon of salt.
Serves six people.

Ingredients Coconut Quinoa with Maple Syrup.
1 cup of rinsed quinoa, 15 oz. of coconut milk.
1/2 a cup of water, 1 tablespoon of maple syrup.
Serves four people.

Ingredients Coconut Quinoa Porridge with Blueberries.
1 cup (8 oz) rinsed, white quinoa, 1 1/2 cups (12 fl. oz) coconut milk.
1/2 a cup (4 fl oz) and two tablespoons of water, 1 teaspoon of vanilla powder.
1/2 a teaspoon of ground cinnamon, 3 teaspoons of honey, 1 pint (8 oz) of blueberries.
1 tablespoon of coconut chips, 1 tablespoon of roasted pistachios, 2 teaspoons of chia seeds.
2 teaspoons of coconut sugar, 2 tablespoons of almond butter, 1 peeled, sliced banana, Almond milk to serve.
Serves two or three people.

Ingredients Coconut Quinoa Curry.
1 peeled, chopped sweet potato, A large broccoli crown, 1/2 a cup of diced white onion.
15 oz. of rinsed, drained chick peas, 28 oz of diced tomatoes, 29 oz. of coconut milk.
1/4 of a cup of quinoa, Two large minced garlic cloves, 1 tablespoon of grated ginger.
1 tablespoon of grated turmeric, 2 teaspoons of tamari sauce, 1/2 a teaspoon of chili flakes, 1- 1 1/2 cups of water.
Serves six to eight people.

Method 1 Making Basic Coconut Quinoa.
1. Toast the quinoa. Start by heating the oil in a medium sized saucepan on medium heat. Then, throw in the quinoa and toast it for five minutes. You should stir it around to make sure the quinoa is coated in oil and gets brown but not burnt.
2. Cook the coconut quinoa. Add the salt, a cup and a half of water and the coconut milk. Once the mixture comes to a boil, turn it down to a simmer. Simmer it for twenty to twenty five minutes, or until the liquid is absorbed. Leave it, off the burner, to rest for ten minutes and then serve it.
3. Add maple syrup to the basic coconut quinoa. Put the ingredients in a medium sized saucepan. Once it has come to a boil, turn it down to a simmer. Let it simmer until all of the liquid is absorbed, which should take around ten minutes.
If you have a rice cooker, you can just throw all of the ingredients inside and set it to white rice setting.
This wonderful recipe can be served alongside Asian inspired, salty or spicy dishes. It can also be served on its own.

Method 2 Making Coconut Quinoa with Blueberries.
1. Cook the coconut quinoa. Put a saucepan on high heat. Throw in the quinoa, one cup of the coconut milk, half a cup of water, half a teaspoon of vanilla powder and all of the cinnamon. Bring the mixture to a boil. Once it boils, immediately turn it down to a simmer. Let it simmer for twelve minutes, which should allow the liquid to be absorbed into the quinoa. Finally, stir in two teaspoons of honey and the rest of the coconut milk.
2. Make the blueberry sauce for the porridge. Put a saucepan on medium to low heat. Put the blueberries, two tablespoons of water, the rest of the vanilla and a teaspoon of honey. Cook the mixture for six minutes.
If it is winter, you can get frozen blueberries in the freezer section of your grocery store. If it is summer, make an outing of it and go blueberry picking.
3. Mix the nuts. Stir the coconut chips, pistachios, chia seeds and coconut sugar in a little bowl. Optionally, you could throw in a few chia seeds or other seeds or nuts of your choice. It tastes great with most kinds of nuts and seeds. Consider adding the following healthy nuts to the existing recipe.
Consider adding some Brazil nuts, which are a great source of selenium.
Throw in some almonds, which are a great source of riboflavin, vitamin E, and magnesium. They also have lots of protein.
Put in some pistachios, which have lots of healthy fat.
4. Serve the porridge. Serve a few ladles of quinoa into the serving bowls. Put some almond butter on top. Pour the blueberry mixture on top. Finally, sprinkle some sliced banana and the nut mixture.

Method 3 Making Coconut Curry.
1. Get out your slow cooker. In a slow cooker, add a cup of water. Then, add all of the ingredients. Mix the ingredients around until everything looks well mixed.
If you don't have a slow cooker, consider getting one. You should look for one that distributes heat evenly and has a removable insert, since it will be easier to wash. They make cooking easier, since you can get other things done while you are making your curry.
If you have more time on your hands, you could cook the chick peas from scratch instead of using a can.
2. Turn on the slow cooker. If you cook it on low, it will take five hours. If you cook it on a higher setting, it will cook in three or four hours. You should check it after three hours.
Root vegetables take longer to cook so put them on the bottom of the pot closer to the heat source. If your slow cooker has the heat element only on the bottom or top, as opposed to all around the sides, you will need to stir it more often.
If you want a darker curry, you could cook the ginger, garlic and onion a bit before putting them in your slow cooker. If you prefer a lighter curry, put them in raw at the same time as all your ingredients.
If you prefer a spicier curry, you could add another tablespoon each of ginger and turmeric.
3. Check to see if it is done. You will know it is done when the potatoes are fully cooked and the curry looks nice and thick. If it is still somewhat watery, it needs to keep cooking. The best way to check is to taste the potatoes to see if they are done all the way through. It should be warm and spicy.

Things You'll Need : Rice cooker, Slow cooker, Medium sized saucepan.

April 09, 2020

How to Make Quinoa Croquettes

How to Make Quinoa Croquettes.

Quinoa is a protein packed grain that is extremely good for you, especially if you need to derive your proteins from plant based sources. These croquettes are delicious and make a great accompaniment to a meal of steamed vegetables. They are best served with a tasty sauce.

Ingredients.
250 ml / 1 cup quinoa.
500 - 565 ml / 2 to 2 1/4 cups water or vegetable stock.
1 small carrot, finely chopped.
1 small onion, finely chopped.
1 stalk celery leaves or a bunch of parsley, finely chopped.
1 large garlic clove.
1 egg.
65 ml / 1/4 cup wholewheat flour.
65 ml / 1/4 cup yeast flakes.

Steps.
1. Cook the quinoa in a little water or stock in the way that you would normally prepare it (or follow the instructions on the box).
2. Tip the quinoa into a big bowl once cooked and let it cool.
3. Add the carrot, onion, celery/parsley and garlic to the pan. Place over medium heat.
4. Remove after 3 to 4 minutes of cooking.
5. Mix the quinoa with the egg, flour and yeast flakes. Add the vegetables.
6. Salt and pepper to taste.
7. Make small round balls with the mixture, using your hands.
8. Place the little balls into the frying pan over medium heat. Gently flatten them with a fork to form short, thick croquette (patty) shapes.
9. Continue cooking the croquettes until they are done. This should take about 10 minutes.
10. Serve. Add sauce for additional flavor. Good choices include hot sauce, yogurt, garlic or parsley sauce.

Tips.
Note that yeast flakes are rich in different vitamins in the B range. Yeast flakes are a great nutritional supplement for vegetarians, children, people with low immune systems, pregnant and lactating women etc. They can be found in health food stores or the health food aisle of your local supermarket. Do not confuse this with yeast used for baking.
This recipe makes about 12 to 15 croquettes.
Warnings.
To avoid crumbling of the croquettes during cooking, wait until they have browned for at least 5 minutes before attempting to flip them over.
Things You'll Need.
Frying pan.
Fork.
Saucepan.
Bowl.

Maret 23, 2020

How to Make Gingered Spiced Quinoa

How to Make Gingered Spiced Quinoa.

Quinoa is also a very delicious if prepared properly, and this recipe will show just how with a few easy steps, and with the addition of certain vegetables and spices.

Ingredients.
1/2 cup of Quinoa.
1 cup of water.
2 tablespoons of extra virgin olive oil.
1/4 cup of vegetable or chicken broth.
Dash of Salt.
1 tablespoon of soy sauce.
2 dashes of turmeric.
2 dashes of curry powder.
2 teaspoons of cilantro.
2 dashes of cayenne pepper.
1/3 cup of green or red bell pepper.
1/3 cup of celery.
1/4 cup of red onions.
1/4 cup of carrots.
1 garlic clove.
1/2 teaspoon of grated.

Steps.
1. Put a 1/2 cup of quinoa in a thin metal strainer and run cool water over well.
2. Boil one cup of water and reduce to a simmer, then place quinoa in pot and cover with a lid and let cook for 15 minutes.
3. After 15 minutes place quinoa back in metal strainer, run cool water over it to stop the cooking process, then place it back in the pot to drain.
4. Chop up by hand or in a food processor: a green or red bell pepper, celery, red onions, carrots, grated ginger,chopped garlic, and add some salt, then chop to get fine pieces.
5. Simmer the chopped vegetables in 2 tablespoons of extra virgin olive oil for 3 minutes while stirring.
6. After 3 minutes add 1/4 cup of chicken or vegetable stock, 1 tablespoon of soy sauce, 2 dashes of turmeric, 2 dashes of curry, 2 dashes of cayenne pepper, 2 teaspoons of cilantro, then let cook for 2 more minutes.
7. Place quinoa in skillet with vegetables/sauces, and let cook for an additional minute while stirring to get all the ingredients evenly distributed.
8. Place in a serving bowl, stir well and serve.
9. Finished.

April 10, 2020

how to bake pumpkins

How to Bake Pumpkins.

Baked pumpkin is the main ingredient in many popular dishes like pumpkin pie or pumpkin puree. Sugar, pie, and miniature pumpkins are the most flavorful types of pumpkins to eat. If you want to bake a pumpkin, you'll have to cut it and remove the seeds before you cook it. Baking pumpkin makes for a fresher alternative to the canned pumpkin you can buy at the grocery store and is a relatively easy process to master!

Method 1 Selecting the Right Pumpkin.

1. Look for smaller pumpkins. You can bake a larger sized pumpkin but it won’t be as flavorful as smaller pumpkins. Pie pumpkins, sugar pumpkins, and miniature pumpkins are smaller varieties of pumpkins that are better for cooking. Larger pumpkins aren't as sweet and don't taste as good as smaller pumpkins.

Purchase a 3–4 lb (1.4–1.8 kg) pumpkin.

You can ask the pumpkin purveyor to weigh the pumpkin for you when you purchase it, or you can use a produce scale to weigh it.

2. Get a pumpkin that is deep orange. A ripe pumpkin will be a deep orange. This is when the flavor of the pumpkin is at its peak. If a pumpkin is green or yellow, it’s not ripe yet and you should avoid it for baking purposes.

3. Avoid pumpkins that have soft skin or smell sour. If a pumpkin is turning brown, has soft skin, or smells sour, it's most likely overripe. Don't buy pumpkins that are overly ripe because they may taste sour.

Method 2 Cutting and Deseeding Sugar Pumpkins.

1. Rinse the dirt off the pumpkin with warm water. Put your pumpkin in the sink and run warm water from the faucet. Wipe the pumpkin with a dry rag and lift up any dirt that may still be on it.

2. Cut the stem off the pumpkin. Turn the pumpkin over on its side and use a sharp knife to slice the top of the pumpkin off to remove the stem. Cut off .5–1 inch (1.3–2.5 cm) of the top of the pumpkin to make the top of the pumpkin flat.

It’s easier if you cut the top of the pumpkin off instead of trying to cut the stem itself.

3. Cut the pumpkin in half, lengthwise. Place the pumpkin on top of a flat surface with the newly cut flat end facing down. Cut down the center of the pumpkin with a sharp knife to separate it into 2 pieces.

4. Scrape the seeds and the pulp out of the center of the pumpkin. Use a metal spoon or fork to scrape away the pulp and seeds from the center of the pumpkin. Continue scraping until there are no seeds remaining.

You can set these seeds aside and roast them later.

A plastic spoon or fork may bend or break when you scrape the pumpkin.

5. Cut the pumpkin into smaller slices if you want it to cook faster. You can now bake your pumpkin in 2 halves or you can slice it into smaller slices if you want it to bake faster. To cut it into slices, simply cut the half portion in half, lengthwise, and repeat the process on the other half. This will give you 4 slices of pumpkin.

6. Cut the pumpkin into small cubes if you want smaller pieces. If you are incorporating the pumpkin into a dish like a soup, stew, or chili, and need it to be in small cubes, it's best if you cut the cubes while the pumpkin is raw and firm. Take your slices of pumpkin and remove the skin from then. Then, use your knife to cut the pumpkin into 2 in (5.1 cm) cubes.

Cut the pumpkin cubes the same size so that they cook evenly.

Method 3 Cooking Sugar Pumpkin Slices and Halves.

1. Preheat the oven to 350 °F (177 °C). Turn on your oven to start preheating it. Preheating the oven will give the pumpkin a more even cook.

2. Place the halves or slices of pumpkin onto a baking dish. Use a standard baking dish made of aluminum or glass to bake your pumpkin. Place the pumpkin pieces skin side down.

3. Bake the pumpkin at 350 °F (177 °C) for 45 minutes or until tender. Once your oven is preheated, slide the baking dish with the pumpkin slices into the middle rack. At around 45 minutes, poke the flesh of the pumpkin with a fork to see if it’s tender. Your fork should slide in and out of the pumpkin with ease, and you should be able to scrape the soft flesh from the skin.

If you're baking smaller pumpkin slices, check on them around the 30-minute mark.

4. Remove the pumpkin from the oven and let cool 15-30 minutes. Remove the baking dish from the oven and lay it out on a flat surface to cool. After waiting for 15-30 minutes, touch the flesh of the pumpkin to make sure that it's cool enough to handle with your hands.

5. Scrape the pumpkin flesh from the skin with a spoon. The pumpkin flesh is the soft inner part of the pumpkin that is used as an ingredient in many pumpkin dishes. Avoid eating the skin, as it tastes bitter.

6. Eat the pumpkin flesh or use it as an ingredient in a dish. At this point, you can sprinkle some salt, sugar, or cinnamon on your pumpkin flesh or eat it without any seasoning. Most people, however, will use the pumpkin flesh as an ingredient in another dish like pumpkin puree or pumpkin pie.

You can also store the pumpkin for up to a week in the refrigerator or freeze it for up to 6-8 months.

You can also use the baked pumpkin flesh to make pumpkin cookies, muffins, pancakes, pumpkin spice lattes, or a pumpkin bundt cake.

Method 4 Baking Cubed Sugar Pumpkins.

1. Preheat the oven to 400 °F (204 °C). Turn your oven on to preheat it before you start baking the pumpkin for an even cook. Most ovens will have a beep or light to indicate when it's fully preheated.

2. Place the pumpkin cubes into a cooking tray. Use a glass or metal cooking tray or dish to cook your pumpkin. Arrange the pieces so that they are level in the bottom of the dish. This will encourage a more even cook.

3. Pour 1/4 cups (60 ml) of vegetable oil on top of the pumpkin and toss. Toss the pumpkin with oil to prevent it from sticking to the bottom of your cooking tray. Coating the pieces of oil will also encourage them to brown.

4. Sprinkle the top with a pinch of brown sugar or salt. Seasoning the pumpkin will enhance its flavor. If you're cooking a savory dish, sprinkle the pumpkin with salt. If you're making a sweet dish, sprinkle brown sugar on the pumpkin.

5. Bake the pumpkin for 30-45 minutes. Check on the pumpkin 30 minutes in by poking a piece with a fork. If the fork doesn't easily slide out of the pumpkin, it needs to bake for a longer time. Continue to cook and check the pumpkin until it's tender.

Method 5 Baking Miniature Pumpkins.

1. Preheat your oven to 350 °F (177 °C). Preheating your oven will give your miniature pumpkins a more even cook. Turn the oven on and wait till it reaches 350 °F (177 °C) before you start baking it.

2. Fill the bottom of a cooking sheet with 1⁄4 inch (0.64 cm) of water. Filling the bottom of your cooking dish will prevent the bottom of the pumpkin from sticking to the cooking dish or getting burned.

3. Cut off the top of the pumpkin. Carefully insert the knife about a 1⁄4 in (0.64 cm) away from the stem and cut a circle around it. Set the top of the pumpkin aside because you'll be using it later.

4. Scrape out all of the seeds. Use a spoon to scoop out all of the seeds in the center of the pumpkin. Set the seeds aside and bake them later, or throw them away.[26]

5. Fill the center of the pumpkin with your filling of choice. Popular fillings include ingredients like brown sugar, butter, and stuffing. You can also fill the center of your pumpkin with roasted vegetables, cheese, quinoa, couscous, or even soup! Try different sweet and savory fillings to see what you like the best.

You can fill up the pumpkin partially or you can pack it to the top.

6. Place the lid back on the pumpkin and bake for 30-40 minutes. Put the lid of the pumpkin back on after you fill it and put it on the baking sheet or dish. Put it in the oven and check it with a fork around the 30-minute mark.

Cut the pumpkin open to eat it once it's cooled down.

Things You'll Need : Water, Knife, Spoon, Baking dish, Vegetable oil, Pinch of salt or brown sugar, Water, Butter, Stuffing or filling of your choice.

Januari 23, 2020

how to cook without a recipe with building your confidence

how to cook without a recipe with building your confidence

Building Your Confidence.

Recognize when food is finished cooking. If you don't have a recipe to tell you how long to cook something for, you need to know signs that the food is done, especially when cooking meat or seafood. To tell if meat is as cooked as you like, rely on an instant-read meat thermometer. If you're baking cake, muffins, or quick bread, you'll usually want to insert a toothpick to see if it comes out clean.



The more you cook, the better you'll be at gauging how long something takes to cook. For example, if you're stir-frying vegetables, you'll know to add carrots before onions since they take longer to cook.

Tip: Keep a chart in your kitchen that shows the food-safe temperature for different kinds of meat and seafood.



Taste your food frequently and trust your senses. Don't wait until you're ready to serve a meal before you taste it. As long as the food isn't raw, you should be sampling it as you cook so you can adjust the seasonings. Learn to trust your instinct. For example, if the dish tastes like it needs brighter flavor, add a squeeze or lemon or freshly chopped herbs.



Pay attention to how things smell as you cook. Your sense of smell can tell you if you've added enough spices, if the food smells appetizing, or if something is burning!



Experiment with a dish before serving it to others. You'll put unnecessary pressure on yourself if you try to whip up something that you've never made before to serve to guests. Instead, practice cooking without a recipe when there's little stress or pressure. You'll enjoy yourself more and might be bolder since there's no fear of making mistakes.

It's not a bad idea to have a backup plan, even if you're just cooking dinner for yourself. For example, have supplies in the fridge for making a quick sandwich if cooking doesn't turn out as you hoped.



Make substitutions to dishes you know how to make. Once you've gotten really comfortable with making a particular dish, experiment by changing a few ingredients. For example, if your pasta calls for bacon and asparagus, try making it with pancetta and snap peas.



Pizza is a great meal to cook without a recipe. As long as you can roll out the dough, you can try different sauces or toppings.

Tip: Substitute flavor extracts in your baking. For example, instead of using vanilla, try almond or lemon extract.



Practice seasoning a dish. You may be used to seasoning food with salt, but there are a lot of ways to adjust the flavor of food. In addition to salt, you might want to add more spices or fresh herbs according to your preferences. To really take your cooking to the next level, add a few drops of an acidic ingredient, such as lemon juice, vinegar, wine, or hot sauce.



To add richness to the meal, stir in a little butter or heavy cream.

If the meal tastes a little boring or flat, add depth of flavor by stirring in some miso, tomato paste, or Worcestershire sauce.



Memorize basic ratios for the foods you cook often. You don't need recipes for foods that rely on simple ratios, such as rice, quinoa, bulger, and other grains. Find a ratio that creates food with a texture you like and commit it to memory. Then, you can easily make a pot of couscous without even thinking about it.

Use 1 1⁄2 cups (350 ml) of water for every 1 cup (180 g) of rice as a starting ratio. Then, adjust the ratio to get a texture you like.

November 04, 2019