1 cup whole quinoa seeds
2 cups water
1/4 tsp salt
1 pint cherry tomatoes, finely chopped
1-1/2 cups finely chopped parsley
3 Tbsp chopped fresh mint, or more, to one's taste
juice of 1 whole lemon
2 Tbsp olive oil
1/4 tsp dried oregano
1/4 tsp ground cumin
black pepper to taste
Place the quinoa in a pan of cold water, stir vigorously with
a spoon to wash, repeating until there is no foam. Drain the
water (strainer is the easiest way).
Add 2 cups fresh water, salt, bring to boil, then reduce the
heat and cook about 20 minutes covered over low heat, until
the water is absorbed. Remove from heat and set aside for about
another 10 minutes.
Then remove the cover and fluff with a fork, allowing the quinoa
to cool.
In a small bowl, combine the lemon juice, oil, oregano and cumin.
Mix. Meanwhile, add the tomatoes, parsley and mint to the cooled
quinoa. Pour the rest of the ingredients over the salad. Toss,
and refrigerate for 45-60 minutes. It's a great summer salad.
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6
Large baking potatoes, peeled and sliced
5-7 large leeks, cleaned, rinsed, and sliced crosswise, using
also an inch or two of the green
6-8 cups of Chicken Broth
1-2 Tbs Flour
4 Tbs butter
1/2 - 1 cup milk, optional
1 Tbs salt, optional
Pepper to taste
fresh chopped dill
In a large soup kettle, or dutch oven, saute the chopped leeks
in butter, about 10 minutes.
Remove from the heat and cool the pan, then stir in the flour
to coat the leeks.
Return to heat, add the broth, potatoes, salt, and bring to
a boil.
Cover, lower heat, and let simmer for an hour or two, until
the potatoes are very tender.
Mash with a potato masher, breaking up the vegetables, and then
and milk to desired creamy consistency.
It's also great all by itself, without milk or cream.
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