Avocado & Mango Quinoa Sushi
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 6 – 8 rolls
Serving Size: 1 – 2 rolls
Ingredients
- 1 sushi rolling mat
- 1 1/2 cups quinoa, cooked
- 1 teaspoon organic rice vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 10 nori (seaweed) sheets
- 1 ripe mango, cut into thin slices
- 4 – 5 romain leaves
- 3 green onions, greens removed, thinly sliced lengthwise
- 2 small carrots, julienned
- Gluten-free soy sauce & wasabi paste for dipping
Instructions
- First prepare you quinoa. Add 3 cups water and 1 1/2 cups dry quinoa into a small sauce pan and bring to a boil. Cover and turn down to simmer for 8 – 10 minutes. When the water has been absorbed and the quinoa is nice an fluffy, add the rice vinegar, ginger and salt. Toss well to combine. Let the quinoa cool completely in the fridge while you prepare your filling ingredients.
- To assemble the rolls, lay the sushi rolling mat flat on a table or cutting board. Place one sheet of nori on the mat, shiny side down. Scoop about 1/4 cup of the quinoa onto the nori and with wet hands, spread it out into a thin layer over the nori, leaving about a 1 inch band uncovered along the edge farthest from you.
- Lay the romaine leaves down first, then top with avocado, mango, carrots, and scallions. Lift the edge of the mat that is closest to you with your thumbs, holding the filling ingredients in place with your middle fingers. Roll the mat over the ingredients, pulling back and tightening it after each rollover. Wet the uncovered edge and roll through. Gently squeeze the rolled mat around the nori roll and remove from the mat.
- Slice with a sharp wet knife and serve with gluten-free soy sauce and wasabi paste.
Crispy Quinoa Sliders
Yield: makes 12 sliders (but also depends on the size of your buns)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups vegetable or chicken stock
1 cup cooked chickpeas
1/2 cup freshly grated provolone cheese
1/4 cup panko bread crumbs
1/2 cup chopped carrots
2 green onions, thinly sliced
2 garlic cloves, minced
1 large egg + 1 egg white, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
12 multigrain slider buns or dinner rolls
2 avocados, sliced for topping
1/2 cup chipotle mayo, for topping
Directions:
Add quinoa and stock to a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until can be fluffed with a fork. You can do this ahead of time or even the night before (and store quinoa in the fridge) so the quinoa can cool.
While quinoa is cooking, slice the green onions, chop the carrots, mince the garlic and grate the cheese. Place it all in a bowl, then add panko and mix. Coarsely chop the chickpeas and add to the bowl. One quinoa is finished cooking, add it to the bowl and mix well until incorporated. If needed, let cool or place in the fridge for a few minutes to cool. Add in beaten egg + egg white, salt, pepper and mix well. Form into patties (I really squeezed a handful of quinoa together and smoothed it into a round, it may take some squeezing and form to get the patties to stick) that fit the size of the buns you have. <- this will differ!
Heat a large skillet over medium-high heat and add 1 1/2 tablespoons olive oil. Once hot, add 5-6 quinoa patties and cook until deeply golden brown and crispy, about 5 minutes. Gently flip and cook 5 minutes more. Remove and continue with remaining olive oil and patties. Serve with sliced avocado chipotle mayo!
Courtesy of How Sweet it is
Olive Penguins
You need:
– Pitted Black Olives; Jumbo for the bodies and medium size for the heads.
– 1 or 2 carrots, peeled and sliced as directed below.
– Toothpicks or cocktail picks long enough to skewer through entire penguin (head, body, and carrot “feet”.
– Cream cheese, room temperature, plain or flavored as desired (see below).
– A small sharp knife
– A small butter or canape knife (blunt, rounded blade.)
– Damp paper towels or kitchen towel for wiping fingers and tidying cream cheese from olive “bodies” after filling and assembling.
– Platter, tray, mirror or plate for serving
Directions:
Slit jumbo olive lengthwise and fill with cream cheese (this is the body, the cream cheese is the “tuxedo shirt”.
I used plain (room temperature) cream cheese and filled the ‘tummy’ using a small butter or canape knife (cheese spreader knife.)
You can use flavored cheese (or cream cheese mixed with a little dry-ranch dressing mix, etc.) Gently wipe “body” with damp cloth or paper towel to tidy any cream cheese smears. Use the medium size olive for the head (point the hole where the pit was removed to the back of the penguin body.)
Peel and slice a carrot into thin rounds for the “feet”, cut a small pie-shaped wedge from each carrot slice (reserving the “pie” shaped triangular piece for the penguins “beak”.)
Insert a toothpick through head, the body and into the carrot “feet” base.
Insert reserved triangular piece of carrot into the small “x” shaped hole at end of medium-size olive for “beak”.
Arrange on serving platter; if not serving immediately, cover gently with cling-film and refrigerate until serving time.
Turkey Day leftover Soup
After a huge Turkey meal there are always leftovers.
Today I decided to cook these up into a huge soup.
Ingredients:
3 Large Sweet Potatoes
7 Large Root Parsley
7 Normal Sized Carrots
3 Stick Celery
Celeriac (can be dropped if you are allergic)
3 Single Clove Garlic
1 Red Onion
2 Yellow Onions
1 Can of Chickpeas
2 Cans of Chopped Tomatoes
3 Small Cans of Tomato Puree
Chop all the vegetables into 1×3 cm sized chunks (or to your own preference) and add to the casserole.
Leftover Turkey – Minimum 1 kg, but use whatever you have.
Add Spices
Salt, Pepper, Chili, Herbs (I do not specify any in particular here because it depends on what I have in the cabinet, but I always have Oregano and Basil as a minimum). I also chose to add some hot sauces for taste. You don’t have to!
Let the Soup Slow Cook for 2 hours!
Its a real Treat!
This amount of soup should be enough for 10-15 people and whatever is not eaten day 1 or 2 is perfect to freeze in portion sized Tupperware boxes and bring to work or school for lunch!
Sweet Potato Beet Soup
Some years ago I was in California visiting family where I was asked to make a beet soup from a recipe out of a magazine. Of course I never saved this recipe, but lately I have been thinking about that soup and not remembering all the ingredients I decided that I just make up a recipe. It turned out quite well and it both taste and look delicious.
INGREDIENTS:
- 2 table spoons of Olive Oil (I used Olive Oil with Basil taste, but regular olive oil tastes just as good)
- 1 Onion
- 1/2 Red Onion
- 5 medium size Beets
- 3 Carrots
- 1 big SweetPotato
- 1/4 celeriac
- 1 Single Clove Garlic (or 4 cloves of garlic)
Cut the ingredients in small (carrots) and big pieces (all the other) and throw them all in a casserole (ca. 4 litres) with enough water to cover them. Cook until all of them are soft (almost 30 minutes).
Once all the vegetables are soft use an Immersion (stick) blender to mash them. Add salt and pepper as well as other spices (chili) for taste.
Serve with 1 tablespoon of SourCream or Creme Fraiche per serving. Mix with Soup and add Basil for decoration :)
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