Posts tagged ‘quinoa’

Quick Quinoa-Buckwheat Skillet Bread (SRC)

Sometimes a girl just needs some bread. While I eat grain-free dishes at times and I love my veggies, nuts and protein,  I certainly can’t resist a good slice of bread. Whether it’s dense and chewy or light and airy, I will take bread in any form. Of course, finding it and/or making it gluten-free can be a more laborious task.
quinoa buckwheat skillet bread2What if I told you that you could make this bread in 20 minutes from start to finish…without using an oven? Literally. I had no excuses, I just HAD to!

quinoa buckwheat skillet bread bite2

It’s Secret Recipe Club reveal day again and this month I was assigned to JJ’s beautiful blog, 84th & 3rd. JJ has a captivating writing style, and when paired with inventive, healthy recipes and drool-worthy photos, I was sold on both her and her food. I have bookmarked a slew of recipes, but I was immediately drawn to her tag labeled “Crazy Creations”. I am all about experimenting with something different, and the first recipe that caught my eye was her Purple Carrot Anniversary Pie. I was set on making this dish but couldn’t locate purple carrots anywhere…while I could have used orange carrots, I thought the purple ones added to the novelty and opted to add this to my “must make list” for a later date.

I then spotted her Quinoa Buckwheat Skillet Bread, and I happened to be in the mood for bread to accompany my lentil stew I was making for dinner. Perfect timing…and it was delicious! Soft and light in the middle with a slightly firmer “crust” on the outside, this bread is versatile, super tasty…and did I mention EASY? I thoroughly enjoyed the earthy taste of the buckwheat and quinoa, and I topped a slice off with melted ghee right out of the oven…yep, food heaven.

I opted for the dairy-free version with the almond milk and lemon juice instead of yogurt. I didn’t want to “mess with” the original recipe too much but I look forward to adding in different spices, herbs and possibly other goodies…I’m thinking about a cheese and jalapeños variation! Thank you JJ for this gem of a recipe!

quinoa buckwheat skillet bread bite1
Quick Quinoa-Buckwheat Skillet Bread
(recipe from 84th and 3rd)
Gluten-free, Nut-free, Refined Sugar-free, Dairy free, Soy-Free, Vegetarian friendly

INGREDIENTS:

  • 1/3 cup quinoa flour
  • 1/3 cup buckwheat flour
  • 1/3 cup water
  • 1/3 cup unsweetened almond milk + 1 tsp lemon juice OR 1/3 cup natural yoghurt (use non-dairy options for dairy-free)
  • 1 egg, whisked
  • pinch of sea salt
  • 1/2 tsp baking soda, sifted
  • coconut oil, olive oil, butter or ghee for cooking (coconut oil is my fav!)

Directions

1. Use a fork to whisk all ingredients except baking soda. Let batter rest for 5 minutes while you preheat a small [20 cm / 8 in] skillet over medium to medium-low heat (I used medium-low because mine cooked more quickly).

2. Mix sifted baking soda into batter – it should start to bubble. Grease pre-heated pan with a bit of oil/butter, pour in all batter and shake pan slightly.

3. Cook 6-7 minutes. Run spatula around edge, flip carefully, cook 5-6 minutes. Turn out onto rack to cool.

Ideas for serving: Slather with butter/Earth Balance or your favorite nut butters and/or jam or jelly. Cut into fingers for an antipasto or cheese platter. Cut in quarters, split like a roll and fill with sandwich fillings – or really any other sandwich ingredient you could imagine.

If there is any left store in fridge until needed. It also toasts really well.

*COOK’S NOTES:

  • Fancy it up: flavour with herbs like oregano and thyme to make it more savory or spices like cinnamon and cloves to sweeten it up.
  • The vegan attempt: JJ tried this without an egg and it just doesn’t work the same way – proceed at your own risk…
  • Make it bigger: Could you? Definitely, just keep the flours/water/yoghurt at a 1:1:1:1 ratio. You can go up to 1/2 cup of each for one egg although I’d increase the baking soda to a slightly heaped tsp. Then just multiply from there as you wish – BUT remember you still have to flip it… so try it out as is in a small skillet before you go too crazy.

quinoa buckwheat skillet bread bite3

For more recipes from this month’s reveal, click below!

February 23, 2014 at 10:00 pm 16 comments

Baked Quinoa (or Oats) with Pumpkin and Bananas (SRC)

I sure hope you aren’t tired of pumpkin yet! I have a delectable baked dish that can triple as breakfast, a quick snack or a healthy dessert…now that’s a win in my book.

baked pumpkin quinoaIt’s Secret Recipe Club time again this month, and I was assigned Laura’s darling blog, A Healthy Jalapeño. Not only does Laura have a laundry list of recipes I want to try, she seems like “my type of people”…and the way she describes herself as “having no special talents, but I am passionately curious” is one fantastic statement. I searched through multiple recipes that I debated on trying this month, but finally settled on Baked Oatmeal with Pumpkin and Bananas. Not only is this a dish that’s appropriate for pumpkin and holiday season, I was enticed by the layered look and the combination of flavors. Prior to making this dish, I hadn’t combined pumpkin and bananas but I loved it!
baked pumpkin quinoa slice

Since I can’t leave well enough alone, I made a few changes based on preference and what I had on hand: I swapped out quick oats for quinoa flakes, used maple syrup instead of brown sugar and added maple extract to quinoa mixture. I wound up adding milk to the flakes as well because the mixture appeared to be a little dry for the middle and wanted to ensure it would cook. I also threw in 1/3 cup of pepitas in addition to walnuts (in lieu of pecans) for a little color and to play up the pumpkin flare.

I served this both warm and cold and thought it was delicious! If you don’t like it cold though, I blame it on my cold-pizza and refrigerated leftover fetish :) For a healthy dessert option, I drizzled my “yogurt glaze” over a slice to amp up the protein and to give it a more dessert-like feel.

baked pumpkin quinoa 2

Baked Quinoa with Pumpkin and Bananas (adapted from A Healthy Jalapeño)
Gluten-free, Oil-free, Dairy-free, Nut-free Option, Vegetarian, Refined Sugar-free

Ingredients
4 medium ripe bananas, (the riper the better) sliced into 1/2″ pieces*
1 (15 oz) can organic pumpkin puree (not pumpkin pie)
1 tbsp honey
2 Tbsp maple syrup (or 2-3 tbsp coconut sugar, sucanat, or brown sugar)
1 cup uncooked quinoa flakes (or gluten free quick oats)
1/2 cup chopped walnuts (or pecans) – omit for nut-free and substitute more pepitas if desired
1/3 cup pepitas
1/2 tsp baking powder
3/4 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
pinch of sea salt
1 1/2 cups unsweetened Almond milk, divided (or any milk you desire)
1 egg, whisked
1/4 – 1/2 tsp maple extract (optional)
1 tsp pure vanilla extract

Garnish and serving ideas  (optional)
a drizzle of maple syrup or honey
sprinkle of cinnamon or nutmeg
extra pepitas, walnuts or pecans
coconut cream
Greek yogurt
Yogurt “glaze”

Directions

1. Preheat the oven to 375°. Lightly spray a 9 x 9″ ceramic baking dish with cooking spray or coconut oil (my favorite) or line with parchment paper and set aside.
2. Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft (I didn’t cook them until mushy though).
3. Meanwhile, in a medium bowl, combine the quinoa flakes (or oats), pepitas, 1 cup of milk, half of nuts, baking powder, remaining cinnamon, pumpkin pie spice, nutmeg and salt; stir together.
4. In a separate bowl, whisk together the pumpkin, maple syrup, maple extract, maple syrup/sweetener, remaining 1/2 cup of milk, egg, and vanilla extract.
5. Remove the bananas from the oven, then spread the quinoa mixture over the bananas. Next, pour the pumpkin mixture over the quinoa, spreading to make sure to distribute the mixture as evenly as possible. Sprinkle the remaining nuts over the the top.
6. Bake for about 32-38 minutes (mine baked for 38), or until the top is golden brown and the pumpkin and quinoa has set. Garnish with nuts/seeds/yogurt if desired and serve!

*If you aren’t a fan of bananas, try swapping out apples for a different taste.

baked pumpkin quinoa bite
For more recipes from this month’s reveal, please click here!

November 24, 2013 at 10:00 pm 7 comments

Classic Stuffed Cabbage Rolls

I’ve been whipping up omelets, salads and skillet dishes for quick meals these days. Every now and again though, I get the urge (and have the time) to make a more labor-intensive dish…you know the one you can taste the effort and love you put into it?

This is one of those meals. I made these cabbage rolls during our last Spring snow storm when I was craving comfort food and these hit the spot!

cabbage roll

For April I was assigned to Sarah’s Fantastical Sharing of Recipes blog for the Secret Recipe Club…and I couldn’t decide what to make! My goodness, Sarah has an extensive list of dishes that I kept scrolling through to choose from. I have her family’s original Tamale Balls and Guy Fieri’s Cherry Cobbler Pizza on my to-make list but when I saw her Classic Cabbage Rolls, I was sold. Besides the cabbage, I had all of the ingredients already on-hand and needed a little “me time” in the kitchen.

I made a few slight changes by finely dicing my onions, using a large head of cabbage instead of medium and used crushed tomatoes instead of diced since that’s what I hand in the pantry. I also used brown rice, unsweetened ketchup, coconut sugar for the sweetener and I added 1/2 cup finely chopped mushrooms because I needed to use them up in the fridge. Since I used already salted tomatoes, I opted to reduce the salt to 1 teaspoon and increase the black pepper by a smidgen.

Delicious results!

Cabbage roll1

Classic Stuffed Cabbage Rolls (lightly adapted from Fantastical Sharing of Recipes)
Gluten-free, Dairy-free, Grain-free option, Egg-free, Nut-free, Soy-free

Ingredients

  • 1 large head cabbage
  • 1 1/2 cups finely diced onion, divided
  • 1 Tbsp. butter, ghee, olive oil, coconut oil, Earth Balance (use oil or Earth Balance for dairy free)
  • 2 (14.5 oz) cans organic crushed tomatoes with basil (or Italian diced tomatoes)
  • 4 garlic cloves, minced
  • 2 Tbsp coconut palm sugar or other sweetener
  • 1 tsp sea salt, divided
  • 1 cup cooked brown rice or quinoa (for grain-free, increase mushrooms)
  • 1/4 cup ketchup (I used unsweetened ketchup)
  • 2 Tbsp gluten free Worcestershire sauce (I used Lea and Perrins brand)
  • 1/4 to 1/2 tsp freshly ground black pepper
  • 1/2 cup fresh mushrooms, finely chopped (optional)
  • 1 lb. ground beef, bison or turkey (if using turkey use lean not extra lean)
  • 1/4 lb. Italian sausage (I used chicken sausage)
  • 1/2 cup V8 juice, optional (I didn’t use)

Directions

  • In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender. Drain and rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use) and set aside.
  • Meanwhile in a large saucepan, saute 1 cup onion in butter/oil until tender. Add the tomatoes, garlic, sweetener and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
  • Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture, add in mushrooms and mix well.
  • Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
  • Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. 

Yield: 4 servings (8 rolls)

cabbage roll bite

Click here for other scrumptious recipes in this month’s reveal!

April 28, 2013 at 10:00 pm 11 comments

Mixed Grain Salad with Avocado and Black Beans

I’ve missed blogging so much…I am really overdue for a post. Not only do I feel I have a responsibility to my you all, my fabulous and inspiring readers, to come up with recipes and accompanying photos, I have to admit there’s a selfish motivation backing this blog as well. Cooking/baking + photography is a stress reliever as well as a creative outlet for me. At the same time, the actual writing part has been more difficult these past few weeks yet I’ve missed all of you dearly in addition to being in the kitchen.

There are many changes going on in my personal life right now…I am an emotional roller coaster to say the least and I am taking one day at a time as I am experiencing a level of sadness and grieving that I’ve never had to before. At the same time, I feel stronger every day as my crying outbursts diminish and my negative feelings are turning into more positive ones. I realize I am being vague but please bear with me as I find myself and my strength with each day that passes, I will eventually be back in full swing again!

Not to mention, I’ve been without internet for the past 11 days so I am happy to report that issue has been remedied this evening…one thing to mark off on my check list. Things are looking up :)

While this might not be a crazy creative recipe, it’s very fitting for where I am right now: simple ingredients, good carbs, healthy fats and light summer flavors…this translates into a serotonin rush and a full, happy tummy. Eaten alongside a few of my salted millionaire shortbread bars, I am momentarily transported to my happy place :)

This easy grain salad can be made with your favorite gluten free grains, I chose quinoa, millet and amaranth but brown rice, buckwheat or sorghum could also do the trick! If you prefer one grain in particular, feel free to use 1 full cup for an even simpler dish. This recipe is an easy side, quick make-ahead lunch or a filling vegetarian entree…it’s up to you!

Mixed Grain Salad with Avocado and Black Beans

Ingredients

1/2 cup uncooked quinoa (red or white)
1/2 cup uncooked amaranth grain or millet or 1/4 cup of each (I used 1/4 cup both)
2 cups vegetable broth or stock
1 Tbsp coconut oil, olive oil, grapeseed oil or Earth Balance, divided
3/4 cup onion, diced (or even 4 scallions, diced for a variation)
1 1/2 cups cooked black beans (or one 15 oz can  rinsed and drained)
2 garlic cloves, minced
1 tsp ground cumin
1/2 cup fresh cilantro, roughly chopped + more for garnish
juice from 1 lime
1 avocado, pit removed and diced into chunks
1/4 cup walnuts (sunflower seeds, pepitas, almonds or your favorite nut can be substituted)
sea salt and pepper to taste

Optional: nutritional yeast or dairy free shredded cheddar cheese for serving

Directions

1. To a medium pot, add quinoa, amaranth/millet, vegetable broth and 1 tsp oil. Bring to a boil, cover and reduce heat to simmer for 15 minutes until liquid is absorbed and grains are cooked through. Remove from heat and fluff with a fork.
2. In a small skillet, heat 2 tsp oil over medium heat. Add onions and saute for about 3-4 minutes until onions are translucent and tender. Toss in the black beans, garlic and ground cumin, cooking for one minute or until fragrant. Remove from heat.
3. Transfer grains to a large mixing bowl. Add onion-bean mixture and toss to combine. Stir in remaining ingredients and season with salt and pepper to taste. Garnish with additional cilantro and nutritional yeast or cheese if desired and enjoy!

I ‘ll leave you with a quote that has resonated with me recently:

“When your heart speaks, take good notes.” 
Judith Campbell

June 7, 2012 at 7:42 pm 19 comments

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