Ingredients:
One Peach-Ginger poundcake (find in the bakery section of Whole Foods)
Fresh Strawberries
Whipped cream
Tia Maria
Slice strawberries in a bowl until you have a bout a cup. Add 2 tblsp Tia Maria Orange Liqueur and allow to sit 15 minutes.
Slice poundcake and place on a dessert plate.
Top poundcake with macerated strawberries and put some whipped cream on top.
DEE-Lish!
Tuesday, August 4, 2009
Quinoa and Sauteed Vegetables
Ingredients:
For cooked Quinoa
a 12oz box of traditional, pre-washed quinoa
2 cups chicken broth
2 cups water
For Sauteed Vegetables:
amounts are approximate, more or less of each ingredient is fine..
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup chopped fresh asparagus (approximately 1 inch pieces)
1 package grilled artichokes (found in the produce section of Whole Foods)
2 tblsp olive oil
1 tblsp kosher salt
1 tsp Montreal steak seasoning
Directions:
Cook entire package of quinoa in 2 cups water and 2 cups chicken broth, according to directions on package.
Meanwhile, pour oil into a large deep pan and turn burner to medium. Add all vegetables and seasonings, except artichokes, stirring occasionally to avoid burning, until all vegetables are tender, but not browned. Cut up artichokes into smaller pieces and add to vegetables and stir until they are hot.
Add cooked quinoa to sauteed vegetables and serve. Season with additional salt and pepper to taste. Refrigerate leftovers. They heat up easily in the microwave.
To save time, you can buy packages of red, yellow and green bell peppers, pre-chopped and you can buy a package of red onion and celery pre-chopped at Whole Foods, that are ready to add to your pan with no prep time.
Total cooking time, about 20 minutes
For cooked Quinoa
a 12oz box of traditional, pre-washed quinoa
2 cups chicken broth
2 cups water
For Sauteed Vegetables:
amounts are approximate, more or less of each ingredient is fine..
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup chopped fresh asparagus (approximately 1 inch pieces)
1 package grilled artichokes (found in the produce section of Whole Foods)
2 tblsp olive oil
1 tblsp kosher salt
1 tsp Montreal steak seasoning
Directions:
Cook entire package of quinoa in 2 cups water and 2 cups chicken broth, according to directions on package.
Meanwhile, pour oil into a large deep pan and turn burner to medium. Add all vegetables and seasonings, except artichokes, stirring occasionally to avoid burning, until all vegetables are tender, but not browned. Cut up artichokes into smaller pieces and add to vegetables and stir until they are hot.
Add cooked quinoa to sauteed vegetables and serve. Season with additional salt and pepper to taste. Refrigerate leftovers. They heat up easily in the microwave.
To save time, you can buy packages of red, yellow and green bell peppers, pre-chopped and you can buy a package of red onion and celery pre-chopped at Whole Foods, that are ready to add to your pan with no prep time.
Total cooking time, about 20 minutes
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