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How do you cook quinoa? I was recently asked. The answer is simple. Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss grain you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Venice Beach minute. Quinoa salads are as easy as one - two - three. How to cook quinoa the easy way: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water (unless it states on the box that you don't need to rinse). 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker . That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with. Quinoa is rather bland on its own and loves flavor spikes. So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand. Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I've even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps. For those of you without a rice cooker: Add the cup of rinsed organic quinoa to a saucepan ; add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork. Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste. Notes* Start with 2 cups water in a rice cooker. At higher altitudes , use more water-- 2 1/4 to 2 1/2 cups water. High altitude also requires a longer cooking time, generally. If the quinoa turns out too crunchy or nubby you need to up the ratio of water to grain; start by adding another 1/4 cup liquid. I prefer my quinoa soft and tender, fluffed with a fork. Note- r ed and black quinoa may require extra water- especially if it turns out more crunchy than fluffy. Sometimes I add broth to the liquid to boost the flavor of the quinoa- this works especially well when making a savory pilaf or winter quinoa with hearty flavors- onion, mushrooms, eggplant, etc. I don't use broth in my lighter salad style quinoa dishes- but that's my personal taste. Quinoa is very laid back and not full of itself at all. It's not upper crust or snobby, or ultra-cool and exclusive. I imagine Tony Bourdain hates it (he likes to mock vegetarians, you know, which spurs him to demonstrate just how much by eating blow fish, animal tongues and roasted insects on camera , not to mention drinking fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days). If it were a movie, quinoa would star a flip-flop wearing Jeff Bridges and insist you call it Dude. Or Duderino if you're not into the whole brevity thing. Besides its worth-its-weight-in-gold gluten-free status, quinoa (sounds like: keen-wa) is a superb source of balanced vegetable protein (so important for vegans and vegetarians ) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach. That might- technically- make it a Super Faux Grain. Or Faux Super Grain. I know. It doesn't have the same ring. Do we care? Here are some of my favorite quinoa recipes: Kale Salad with Quinoa, Tangerines and Roasted Almonds Lime Quinoa Salad with Mint Peanut Butter Quinoa Cookies Quinoa Breakfast Bars with Blueberries Quinoa Breakfast Brownies Quinoa Breakfast Cake Quinoa Chocolate Brownies Quinoa with Fresh Summer Vegetables Quinoa with Roasted Brussels Sprouts, Leeks, and Slivered Almonds Quinoa Salad with Blueberries, Strawberries, and Watermelon Quinoa Salad with Pears, Baby Spinach, Chick Peas in Maple Vinaigrette Quinoa Salad with Roasted Beets, Chick Peas + Orange Quinoa Salad with Yellow Grape Tomatoes, Kalamata Olives, Basil and Mint Quinoa Stuffed Portobello Mushrooms Quinoa Muffins with Pecans + Dark Chocolate Quinoa Mushroom Pilaf Quinoa Pumpkin Cookies Quinoa Taco Salad Red Quinoa with Roasted Butternut Squash + Pecans Stuffed Cabbage with Roasted Sweet Potato and Quinoa Vegan Garden Loaf with Maple Apricot Glaze Warm Spinach and Quinoa Salad with Grape Tomatoes Quinoa recipes from food blogs: At Lydia's Perfect Pantry Quinoa Salad with Tomatoes, Feta and Parsley Heidi's Warm and Nutty Cinnamon Quinoa - for breakfast- at 101 Cookbooks Susan's Quinoa Vegetable Paella at FatFree Vegan Kitchen Ilva's Quinoa Apple Cake with Cinnamon and Coconut at Lucullian Delights Susan at Food Blogga's Inca Quinoa Salad Perfect Pantry's Black Bean Quinoa Red Pepper Salad with Honey-Lime Vinaigrette Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Source: glutenfreegoddess.blogspot.com

I’m planning to cook Tunku’s (Father of Malaysia) favourite dishes in conjunction to this Merderka (Independence) month. The 1st Merderka meal “ Ayam Golek ” was dedicated to Rebecca a.k.a Chow and Chatter. The 2nd Merderka meal was Daging Bakar (roast turmeric beef) and Air Asam (red chili and lime dipping sauce). This is the 3rd Merderka meal, Tunku would eat his roast beef with Yorkshire pudding. I'm new to Yorkshire pudding, and there is no detail of this Yorkshire puddings recipe written in Flavours food magazine, but luckily i found this recipe in almostbourdain blogspot . Recipe was adapted from AlmostBourdain as she followed to Mary Berry's Complete Cookbook. I changed a bit on the method as I just too lazy and simply mix all ingredients together and added little lemon juice, but the result was good, I like the buttery and milky taste. Yorkshire Puddings *makes 11-12 pcs Ingredients 125 g plain flour 2 eggs 250 ml milk A pinch of salt 1tbsp lemon juice (not in original recipe) Shortening (i changed to butter) 1. Put all ingredients in a mixing bowl, stir and whisk till a smooth batter. 2. Sift the batter into a clean water jar, cover and stand for at least 30mins. 3. Put some butter into each cup of a 12-hole muffin tin and heat in a preheated oven at 200C for 2mins or until very hot. 4. Remove the tin from the oven. Whisk the batter and pour into the cups in the tin(about 80-90% full) 5. Bake the Yorkshire puddings in the oven for 20 minutes at 200C or until well risen, golden, and crisp. 6. Serve immediately with Daging Bakar / roasted turmeric beef. Put some butter/shortening into each cup of a 12-hole muffin tin Sift the batter into a clean water jar Remove the tin from the oven. Whisk the batter and pour into the cups in the tin(about 80-90% full) Hot from the overn, well risen, golden, and crisp.But it shrunk once cooled. I'm going to send this post to Almost Bourdain's Shout Outs. Happy Baking!!

Source: nasilemaklover.blogspot.com

Tweet #pin-wrapper > a {background-image:none !important;} From the kitchen of One Perfect Bite... I wanted to post this recipe on the odd chance you have not yet tried Maida Heatter's Chocolate Mint Brownies. While they are delicious at any time, their layer of mint cream makes them especially appropriate for the St.Patrick's Day holiday. This is a layered treat. It begins with a dense fudgy brownie that is covered with peppermint cream and then coated with a gleaming, dark chocolate glaze. The peppermint cream can, of course, be tinted for those who wear the green and love overt symbols of the holiday. Brownies are one of the easiest dessert that can be made in our kitchens. They rarely require special equipment and this recipe can be made with a couple of bowls and a wooden spoon. Despite the ease with which these can be made, I promise you they are delicious. Just don't overbake them. While these can be made several days ahead of serving, they lose their sheen when refrigerated. I love the chocolate-mint combination and use it often. It works especially well here. If you need a dessert for St. Patrick's Day, I think you'll love this one. Here's the recipe. Double Chocolate Mint Brownies ...from the kitchen of One Perfect Bite courtesy of Maida Heatter Ingredients: Brownie Layer 1/2 cup unsalted butter, cut into pieces 4 ounces unsweetened chocolate, coarsely chopped 1-1/4 cups granulated white sugar 1 teaspoon vanilla extract 2 large eggs 1/2 cup all purpose flour 1/4 teaspoon salt Mint Layer 2 tablespoons unsalted butter, at room temperature 1 cup confectioners' sugar, sifted 1 to 1-1/2 tablespoons heavy cream 1/2 teaspoon pure peppermint extract or 1 to 2 tablespoons creme de menthe Green food coloring (optional) Chocolate Glaze 3 ounces semisweet chocolate, chopped 1 tablespoon unsalted butter Directions: 1) Preheat oven to 325 degrees F and place the rack in the center of the oven. 2) Line a 9 x 9-inch pan with aluminum foil, covering bottom and two opposite sides of pan. Foil is used to lift brownies from pan. Set aside. 3) In a stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in flour and salt and beat, with a wooden spoon, until batter is smooth and glossy and comes away from sides of pan (about one minute). Pour batter evenly into prepared pan. Bake in preheated oven for about 25 minutes or until brownies start to pull away from the sides of pan and the edges of brownies are just beginning to brown. A toothpick inserted in center of brownies will come out almost clean. Remove from oven and place on a rack to completely cool. 4) To make mint layer, combine butter, confectioners' sugar, heavy cream, peppermint extract in a small bowl and beat until smooth. Add a few drops of green food coloring if you wish. If frosting is too thick, add a little extra cream. (Frosting should be just thin enough to spread.) Spread frosting evenly over cooled brownie layer. Place in refrigerator for about 5-10 minutes, or until firm. 5) To make chocolate glaze, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Spread over mint filling and refrigerate for about 30 minutes or until chocolate glaze starts to dull. 6) To serve, remove brownies from pan by lifting with ends of foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. These brownies can be refrigerated for several days or else frozen. Yield: 30 squares. You might also enjoy these recipes: Chocolate Mint Brownies - David Lebovitz Salted Fudge Brownies - Verses from My Kitchen Peanut Butter Brownies - Being Suzy Homemaker Cakey Chocolate Brownies - Cookerati Chocolate Brownie - The Purple Foodie Quick and Easy Mocha Fudge Brownies - The Perfect Pantry Oreo Brownies with Buttercream Frosting - Love from the Oven Pecan Caramel Fudge Brownies - The Art of Baking Hot Chocolate Brownies - Sugar Plum Chocolate Cheesecake Brownie - Almost Bourdain Kahlua Brownies - Simply Recipes Iced Butterscotch Brownies - Culinary in the Dessert Mexican Chocolate Brownies - One Perfect Bite Bittersweets:The Ultimate Brownie - One Perfect Bite Red Velvet Cheesecake Brownies - Baking Bites

Source: oneperfectbite.blogspot.com

Joao and I went to Sao Paulo’s Mercado Municipal last weekend – the one Anthony Bourdain visited in one episode of “No Reservations” ; btw, I’ve read he said some mean things about the city. I hope he never comes back, thank you very much. Mercado Municipal is a very traditional market, full of lots of types of food and ingredients, but it was my first time there. I went crazy with all the spices, nuts, fruits and veggies, cheese, olives... I got home with several new ingredients to cook and bake with. And an emptier wallet, too. :) My first choice was some delicious dried apples I’d bought there– they were so good I was glad there was a lot more than the amount called for in the recipe. :) I found these bars here and used a different pan to make them. Make sure you use a warm knife to slice the bars, so you won't mess up the topping like I did. Toffee apple shortbreads from Delicious magazine Shortbread base: 110g unsalted butter, softened, plus extra for greasing 40g caster sugar 175g all-purpose flour 10g cornstarch Filling/topping: 100g dried ready-to-eat apples, finely sliced 450g firm dulce de leche* 200g dark chocolate, chopped and divided Preheat the oven to 180ºC/350ºF. Grease and line a square 20cm (8in) baking pan, leaving some paper hanging out of the pan on at least two sides (it will make unmolding easier). To make the shortbread base, cream the butter and sugar until pale and fluffy. Sift in the flour and cornstarch and, using a rubber spatula, then your hands, work to a dough. Place in the pan and use your fingertips to roll out flat and into the corners – if you have much too warm hands you might try it with the back of a spoon, lightly dusted with flour. Bake for 20 minutes or until golden. Set aside to cool.Scatter the apples over the cookie base, spread over the dulce de leche and level out. Chill in the fridge for 1 hour.Melt 150g of the chocolate in a glass bowl over barely simmering water. Remove the bowl from the pan and quickly wipe the water with a kitchen tower – no water should be in contact with the chocolate. Add the remaining 50g of chocolate and beat well to melt it. Pour the melted chocolate over the caramel and apples, then spread evenly. Set aside to cool at room temperature for about 2 hours or until set. Remove from the pan and cut into squares. * you can warm the dulce de leche into pouring consistency prior to adding it to the cookie base. Makes 16 squares

Source: technicolorkitcheninenglish.blogspot.com

I've never visited the East Coast, so I'm not sure what makes this lasagna "East Coast Lasagna." But that's what Rory Freedman and Kim Bourdain call it in Skinny Bitch in the Kitch . East coast, west coast, whatever. This stuff was incredible! And super simple. That melty goodness all over the top is Teese, of course. Under that is the Skinny Bitch Basic Red Sauce, made with crushed tomatoes, fresh herbs, garlic, red wine, hot sauce, and agave nectar. In true Skinny Bitch fashion, I used brown rice pasta lasagna noodles (because white pasta is nasty). The noodles were covered in alternating layers of red sauce, Teese, homemade tofu ricotta, and Morningstar Farms veggie burger crumbles. As you can see, I have a problem "plating" lasagna, but I swear it tasted way better than it looks. I believe this was the first time I've made lasagna with burger crumbles. I usually use eggplant or spinach or something veggie-ish. But this was a nice stand-in for the old meat lasagna I used to love as a kid. Only way healthier. And minus the cruelty.

Source: vegancrunk.blogspot.com

What Les Halles is the Recipes to Rival challenge of the month? It's Anthony Bourdain's version of coq au vin. He describes this dish as "an old, tough bird that you have to drown in wine to get to taste good." Unfortunately, there's more to it than that. There are several disparate steps to this recipe. There is, of course, the braising of the chicken, but the completed dish is enhanced by separate preparations of onions and mushrooms that require special care. The end product can be quite lovely. My problem? My culinary skills, whatever they are, were honed in the 70's and early 80's of the last century. That means I've made a lot of coq au vin and have some very firm opinions as to how it should be prepared. The hard part was keeping my changes to a minimum and preparing the recipe as it was written. I think I did fairly well. Change number one; the recipe called for a stewing hen. Local butchers laughed at me, so I used a 3-1/2 pound free range chicken. Change number two; I substituted a good shiraz for the burgundy wine that's normally used because I prefer to drink shiraz. Change number three; I added a quantity of thick (almost jelly-like) chicken stock to cover the chicken as it braised. Change number four; I increased the amount of bacon used in the recipe to 6-ounces, but blanched the lardons before adding them to the pot. Change number five; I used thawed, frozen pearl onions instead of fresh. My family can deftly move onions from one side of the plate to another before burying them under chicken bones, so the onions are just for show and I refuse to kill myself preparing them. Change number six; I added 1 tablespoon of tomato paste to kill the purple color of the wine that caused the chicken to look black and blue. I also reduce the sauce by half before napping the chicken and vegetables. Technically, when a young chicken is used to replace the stewing hen the dish should be called braised chicken, not coq au vin. I'll never forget how the use of a young bird offended Andre Soltner when he judged a Top Chef episode. If you have time and would like to prepare coq au vin in the classical manner, you'll love this recipe. It is delicious, but it does take time that includes a 24 hour marination. My changes can be identified by red print. The original recipe can be found at Recipes to Rival . This months challenge is being hosted by founders Temperance of High on the Hog and Lori of Lipsmacking Goodness . Coq au Vin from the Les Halles Cookbook, by Anthony Bourdain Ingredients: 1 bottle/1 liter plus 1 cup/225 ml of red wine - I used Rosemont shiraz 1 onion, cut into a 1-inch/2.5 cm dice 1 carrot, cut into ¼-inch/6-mm slices 1 celery rib, cut into ½ inch/1-cm slices 4 whole cloves 1 tbs/14 g whole black peppercorns 1 bouquet garni - a bay leaf, 3 sprigs of thyme and 4 sprigs parsley tied in a large coffee filter 1 tablespoon tomato paste 2 to 3 cups reduced chicken stock 1 whole chicken, about 3.5 lb/1.35 kg, “trimmed” – meaning guts, wing tips and neckbone removed salt and freshly ground pepper 1 tbs/28 ml olive oil 6 tbs/75 g butter, softened 1 tbs/14 g flour ¼ lb/112 g lardons - I used 6-oz. blanched lardons ½ lb/ 225 g small, white button mushrooms, stems removed 12 pearl onions, peeled - I used 1 cup thawed, frozen pearl onions pinch of sugar Directions: 1) The day before beginning to cook, combine the bottle of red wine, the diced onion, sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight. 2) Preheat oven to 325 degrees F. Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, it should be removed from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown, about 10 minutes. Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Stir in tomato paste. Put the chicken back in the pot, along with the bouquet garni. Add thick chicken broth to cover chicken. Bring to a simmer; cover pot and bake for 1 hour and ten minutes. 3) While chicken braises in oven, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside. Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon. 4) When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again). Return to a pan and cook until sauce is thick enough to coat a spoon. Add reduced red wine. Add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Pour sauce over the chicken. Yield: 4 servings.

Source: oneperfectbite.blogspot.com

How do you cook quinoa? I was recently asked. The answer is simple. Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss grain you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Venice Beach minute. Quinoa salads are as easy as one - two - three. How to cook quinoa the easy way: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water (unless it states on the box that you don't need to rinse). 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker . That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with. Quinoa is rather bland on its own and loves flavor spikes. So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand. Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I've even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps. For those of you without a rice cooker: Add the cup of rinsed organic quinoa to a saucepan ; add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork. Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste. Notes* Start with 2 cups water in a rice cooker. At higher altitudes , use more water-- 2 1/4 to 2 1/2 cups water. High altitude also requires a longer cooking time, generally. If the quinoa turns out too crunchy or nubby you need to up the ratio of water to grain; start by adding another 1/4 cup liquid. I prefer my quinoa soft and tender, fluffed with a fork. Note- r ed and black quinoa may require extra water- especially if it turns out more crunchy than fluffy. Sometimes I add broth to the liquid to boost the flavor of the quinoa- this works especially well when making a savory pilaf or winter quinoa with hearty flavors- onion, mushrooms, eggplant, etc. I don't use broth in my lighter salad style quinoa dishes- but that's my personal taste. Quinoa is very laid back and not full of itself at all. It's not upper crust or snobby, or ultra-cool and exclusive. I imagine Tony Bourdain hates it (he likes to mock vegetarians, you know, which spurs him to demonstrate just how much by eating blow fish, animal tongues and roasted insects on camera , not to mention drinking fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days). If it were a movie, quinoa would star a flip-flop wearing Jeff Bridges and insist you call it Dude. Or Duderino if you're not into the whole brevity thing. Besides its worth-its-weight-in-gold gluten-free status, quinoa (sounds like: keen-wa) is a superb source of balanced vegetable protein (so important for vegans and vegetarians ) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach. That might- technically- make it a Super Faux Grain. Or Faux Super Grain. I know. It doesn't have the same ring. Do we care? Here are some of my favorite quinoa recipes: Kale Salad with Quinoa, Tangerines and Roasted Almonds Lime Quinoa Salad with Mint Peanut Butter Quinoa Cookies Quinoa Breakfast Bars with Blueberries Quinoa Breakfast Brownies Quinoa Breakfast Cake Quinoa Chocolate Brownies Quinoa with Fresh Summer Vegetables Quinoa with Roasted Brussels Sprouts, Leeks, and Slivered Almonds Quinoa Salad with Blueberries, Strawberries, and Watermelon Quinoa Salad with Pears, Baby Spinach, Chick Peas in Maple Vinaigrette Quinoa Salad with Roasted Beets, Chick Peas + Orange Quinoa Salad with Yellow Grape Tomatoes, Kalamata Olives, Basil and Mint Quinoa Stuffed Portobello Mushrooms Quinoa Muffins with Pecans + Dark Chocolate Quinoa Mushroom Pilaf Quinoa Pumpkin Cookies Quinoa Taco Salad Red Quinoa with Roasted Butternut Squash + Pecans Stuffed Cabbage with Roasted Sweet Potato and Quinoa Vegan Garden Loaf with Maple Apricot Glaze Warm Spinach and Quinoa Salad with Grape Tomatoes Quinoa recipes from food blogs: At Lydia's Perfect Pantry Quinoa Salad with Tomatoes, Feta and Parsley Heidi's Warm and Nutty Cinnamon Quinoa - for breakfast- at 101 Cookbooks Susan's Quinoa Vegetable Paella at FatFree Vegan Kitchen Ilva's Quinoa Apple Cake with Cinnamon and Coconut at Lucullian Delights Susan at Food Blogga's Inca Quinoa Salad Perfect Pantry's Black Bean Quinoa Red Pepper Salad with Honey-Lime Vinaigrette Source: glutenfreegoddess.blogspot.com All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

Source: glutenfreegoddess.blogspot.com

15

Was really down & out last weekend..am still nursing a cold..my sinus is acting up lagi2 cuaca hazy nowadays..haiz.........this cake I made before I was zonked..nasib baik sempat..kalo tunggu buat malam dah tak terlarat dah..makan pun no appetite... Niways, sakit pun harus pi opis sebab ada menda dah KIV since last friday, nak kena settle Monday ni jugak..so tu yg aku nak tak nak terpaksa heret vontot ku ke opis... Ok peeps, have a pleasant Monday & take care...semoga diberi kesihatan...ciao dulu... Gambar ngan crumbs...ahaksss.. tringat Cik Som ngan gambo kek crums nyer yg vogue...hikhikhik... oh ya..sila buat2 tak pandang lobang yg terserlah kat kek tu :) original recipe ~ Ellie (Almost Bourdain)- for cupcakes Ingredients 1 cup (150 g) self-raising flour 90 g soften butter 1 tsp vanilla extract 1/2 cup (110 g) caster sugar 2 eggs 2 tbsp milk Butter cream icing: 125 g butter, softened 1 1/2 cups (240 g) icing sugar 2 tbsp milk Method Preheat oven to 180C. Line 24-holes mini muffin pan with paper cases. Sift flour into small bowl, add butter, extract sugar, eggs and milk; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour. Divide mixture into cases. Bake about 15 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool. To make butter cream: Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches. I baked mine in 7" loyang & didnt use any buttercream topping...

Source: yateasybakes.blogspot.com

4 tablespoons butter 8 leeks , white part only, cleaned and thinly sliced 2 medium potatoes , cut into small cubes 2 cups chicken stock 2 cups heavy cream 4 fresh chives , finely chopped 1 pinch nutmeg salt and fresh pepper 1 I a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. 2 Add potatoes and cook for a minute or two, stirring a few times. 3 Stir in the chicken broth and bring to a boil. 4 Reduce heat to a simmer. Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Allow to cool for a few minutes. 5 Slowly, and in SMALL batches, puree the soup at a high speed in the blender. Do this bit by bit, never filling the blender too high. Make sure the benders lid is on, and lean on the top when you turn on. If not the burn you will get is awful, and a most frequent accident in even professional kitchens. 6 Return soup to the cooking pot and whisk in cream and nutmeg. Season with salt and pepper. Return to a boil, reduce to simmer and cook 5 minutes. If you want to thin soup out, add more broth, if needed. 7 Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally. When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put int the refrigerator to cool. 8 Check seasoning, sprinkle with chives and serve in chilled bowls. 9 This soup DOES get better over time. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes.

Source: food.com

War Remnants museum, is a place to understand how Vietnamese peoples went through during Vietnam war. Photo of " napalm girl ", you can read more here .. Reunification Palace During our visit, there was a Canon's photography exhibition, many awesome photos were display here.. Frankly, nothing much to see inside here actually.. The green surrounding outside has better view  I just wonder how they manage these electric wires.. Ben Thanh market  The main purpose to visit Ben Thanh market was to get some "Fu' and "Hi" chops , you can get these type of chop at the stall where they selling all kind of bakery items.. I feel this shop given more reasonable price if compare to others ... Revisit to Ashima - mushroom hot pot, you may check my old post here Ashima 35A Nguyen Dinh Chieu, Dist 1, HCMC. Tel: 848 3824 1966 Every time I told my daughter and mother how good was this mushroom hotpot, and told them one day I will bring them to try out..This time I keep my promise, bring them to try out.. We went to the old place, but realized that they have actually shifted to somewhere else. Luckily we found their new place..  Many types of mushroom to choose from.. We still prefer to order beef slices to go with mushroom hotpot. My kids and mother were really enjoyed this hotpot. But my husband and I feel the taste somehow not that good anymore.. Anyway, if you have never tasted mushroom hotpot before (I haven't see this type of restaurant here), this is still a place to try out.. Captured this photo when we were on the way to try out Banh Xeo..normal to see this type of scene in Ho Chi Minhwith many peoples on motorcycle.. Banh Xeo 46A 46A D Dinh Cong Trang | District 3 , Ho Chi Minh City , Vietnam  A Banh Xeo place that made famous by Anthony Bourdain (No reservation) , you can watch the video here .. Learnt a tip from here, pour out the excess batter so you can have thin and crispy Banh Xeo.. Dipping sauce and veggie to go with Banh Xeo Ya, their Banh Xeo was really crispy but a bit oily. If I look at my Banh Xeo , i think I have added too much of turmeric powder as its look too yellow.  We also ordered this deep fried soft shell crabs and authentic Vietnamese coffee.. I went to this wet market, but sorry i couldn't recall the name.. French bread is so common here, even you can find it at wet market.. I bought pumpkin flowers from here, to make stuffed pumpkin flowers  My mother bought this Thien Ly Xao Bo (Thousand miles flowers) At the end of the street at this market, turned left and you can find two shops selling bakery ingredients (located at the 1st floor), where you can get the chops here too..at fixed and reasonable price.. Phuong Ha at 58 Ham Nghi St., District 1  Cuc Gach Quan 10 Dang Tat, Ward Tan Dinh, District 1, Saigon Tel: (84.8) 38 48 01 44 // (84) 01 657 10 10 10 - A new discovery of eating place after saw Esther's review.. This restaurant also made famous by Angelina Jolie and Brad Pitt when they brought their adopted children back to Vietnam as to let them get to know their country where they were born.  kitchen area.. their old collections.. A very thick menu , like a book.. Use kangkong stem (water morning-glory) as a straw, something very new to me. very interesting ^_^ Anyway, the price for a fruit juices like this is almost equal to a plate of dish..rather expensive!! Everything we ordered were very delicious. I will be back to this restaurant if i will re-visit HCM again.. When my mother saw all these broken bowls and plates that they used., she said "Choy Choy, for Chinese only beggar use broken bowls", LOL..I told her that this is new fashion ,hehehe.. End of my update..Thanks for dropping by..

Source: nasilemaklover.blogspot.com

6 tablespoons butter 1 onion , thinly sliced 12 ounces button mushrooms , halved 4 cups chicken stock 1 sprig parsley 2 ounces sherry wine salt and pepper 1 Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. 2 Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. 3 Pour in the chicken stock, add the parsley, and bring to a boil. When bubbling, reduce to a simmer and cook for an hour. 4 Pour soup into a blender (you might need to do this in stages), and process until smooth. Return to the saucepan and bring to a simmer. Pour in the sherry, and season with salt and pepper.

Source: food.com



We’ve always loved the Northern California Bay Area and over the past 20 years, we’ve made many trips back to eat and explore. But this last trip back with Fairmont Hotels and Resorts was a dream because we had the opportunity to discover so many new jewels of the Bay Area in one swoop with guidance and recommendations from area experts.  It really helps to have the folks who live in the area to show us their favorite local spots! And in our case, it was three different regions, each with their own unique flavors.



It was pretty much like a road trip through the San Francisco Bay area, exploring it with new, open eyes. The amazing team at the 3 Fairmont Hotels and Resorts in the Bay area guided us through our food journey and provided us with world class accommodations at three of their bay area hotels: Fairmont Sonoma Mission Inn  Spa, Claremont Club  Spa and Fairmont San Francisco. We ate, photographed, filmed, ate way more than we should have but because we’re truly food obsessed, we considered it food research. We’re good at that.

Fall is a gorgeous time of year to visit Sonoma wine country





Our trip started with a gorgeous stay at Fairmont Sonoma Mission Inn Spa. This beautiful and serene resort is nestled in the heart of California Wine Country. We visited in late October and it was a beautiful time, with harvest just finishing off and the vines were in their Fall color glory. And they’re already on our favorites list because they’re dog friendly! Lexi and Sierra didn’t get to indulge on this trip and not sure if we’d want to bring them because they’re too many cute squirrels around. They’d be wanting to chase every critter they see.





They’re famous for their natural mineral hot springs in Sonoma Valley, which sets the perfect setting to their Willow Stream Spa which is one of the only luxury spa resorts in the country with its own source of thermal mineral water. They even have their own championship Sonoma Golf Course, which is super cool to be golfing across the street from beautiful and tranquil vineyards.

Dreamy wine, cheese and Michelin Star dinner. 

Dinner was at their signature restaurant, the Michelin award winning Santé Restaurant. Our tasting menu dinner was outstanding and paired with perfect wines from local wineries. The roasted ribeye of free range lamb was one of the best lamb dishes we ever had. Topped with tabbouleh, eggplant, minted yogurt and bordelaise aioli it was hard to not lick the plate clean. And to top off this amazing dinner experience, during out stay we were able to visit Kendall Mini Farm and Linda, who provide the micro greens for Santé. It was amazing to taste, experience and film this whole farm to table experience. You can watch it on Facebook here. Chef Andrew Cain and Linda of Kenwood Mini Farm talk fresh produce Here’s a video of that great day: Benziger Family Winery was another eye-opener visit because it was our first time visiting a biodynamic winery. Jill Benziger led us through an education and tour about their family winery and their passion on making wines that are certified Biodynamic, organic and by using sustainable farming methods. Their quality wines taste even better knowing that they’re being made by folks who care about the land and the sustainable future of wine making. Their super cool wine cave was spectacular for our lunch stop. After a dreamy two days in Sonoma, we hopped in the car and drove to the latest addition to the Fairmont family of hotels and resorts: the historic Claremont Club  Spa. Literally nestled between Berkley and Oakland (one portion of the property lies in Oakland, the other in Berkley). The Claremont is full of character and lore. From one of its owners winning the property in a game of checkers to being nearly caught up in the 1991 Oakland fire. Frank Lloyd Wright called the Claremont “One of the few hotels in the world with warmth, character, and charm.” the best view of San Francisco from our room at The Claremont and at their restaurant Limewood  Following the Fairmont’s acquisition of the Claremont and a beautiful remodel, you can add “swank” to that description. The visual lines leading from the front door to the lobby pulls you into the hotel, which suddenly opens up like a breath of fresh ocean air. Steer towards the lobby bar with the massive windows with views overlooking both the Bay and Golden Gate bridges and we found ourselves drawn into the Hillary-Tenzing Room. Named and remodeled after explorer Edmund Hillary, his sherpa, Tenzing Norgay, and their adventures, the stunning rich blue room is seeped with mountaineering and Nepalese artifacts. With cocktail in hand, we could spend days on end in that room and never tire of its charm. It’s a great thing that the Claremont’s guests have exclusive access to The Club at the Claremont. With its beautiful lap pools, tennis courts, daily fitness classes, and TechnoGym equipment, we needed some calorie burning activities to help balance all the food we ate while we were there. Meals at both Meritage and Limewood restaurant were insanely delicious  Whether it was the great food, cocktails, and wine at the Limewood Bar and Restaurant, great bites in the Lobby Lounge and Hillary-Tenzing Room, to the meals at Meritage, we found ourselves clearing plate after plate. How can you not? They do a great job sourcing from the exceptional regional cuisine, and prepare the dishes to highlight how good it is. After spending  a couple days with stunning views of San Francisco from the Claremont, we headed across the bridge into the city itself. Perched atop Nob Hill, the Fairmont San Francisco welcomed us with open arms. For over a century it’s been known for its elegance and impeccable service, and is the perfect launching point for excursions into the city. Step out the door and head down the hill to one of the great food cities in the world. You can even hop on an iconic San Francisco trolley just outside the hotel. The Penthouse Suite and inspired cocktails from the Tonga Room  Hurricane Bar Here’s a snippet of our own little Penthouse Suite party: Not that we needed to leave the Fairmont to have a good time. The Fairmont San Francisco may be elegant and grand, but don’t mistake it for stuffy. They love to have a good time. We arrived in perfect time to see their departments’ Jack ‘o Lantern carving contest entries displayed in the lobby for all to vote, while at the same time in the lobby their annual 2-story gingerbread house was being build brick-by-gingerbread-brick by their culinary team. Head on over to the Tonga Room in the hotel and you’ll find a place Anthony Bourdain declared, “If you have no love in your heart for this place, you are a sick, twisted lonely…” (we’’ll leave it at that but you get the point, it has Bourdain’s love). The Tonga room is the oldest continuously operating tiki bar in North America and shows no signs of slowing down and we could agree more with Bourdain’s sentiment. Within these same hotel walls, if you head up to the The Penthouse Suite, you’ll find 6,000 square feet of luxury. It’s housed royalty to rock stars and has more than a fair share of unforgettable parties and history changing events. There’s even a secret passageway in the suite’s library. This a place with so many stories to tell. It’s certain both JFK and Mick Jagger added to its legendary history. One of the best food tours we had with Foodie Chap and Fairmont San Francisco  Our experiences across the Fairmont Hotel family in the Bay area was extraordinary. Each location is reflective of the variety of character the region epitomizes. From the relaxed wine country, amazing artisan food producers, elegant and historic settings, spectacular views, an iconic bustling city, it was wonderful to experience the diversity in their character. They were all remarkable in each of their own individual ways. Epic thanks to Fairmont Hotels Resorts for sponsoring us on this project supporting our love on culture, travel and food discoveries! 

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