Sunday, June 16, 2013

Quinoa Granola

Quinoa Granola

Ingredients

1 cup uncooked quinoa
2 1/2 cup uncooked oats
3/4 cup almonds (whole or sliced)
1/4 cup chopped pecans
1/2 cup sunflower seeds
1/4 cup hemp seeds (optional)
1/4 shredded unsweetened coconut
3/4 cup maple syrup
1 tsp vanilla
2 tsp cinnamon
2/3 cup dired fruit or berries (I like blueberries and cranberries best)

Directions

Preheat oven to 225.
Combine quinoa, oats, nuts, seeds, and coconut (is coconut considered a nut?)
Mix maple syrup and vanilla together then stir it into dry mixture until everything is evenly combined. 
Spread granola out on baking sheet into a thin layer.
Bake for 1 hour.
Let cool, remove from baking sheet and add dried fruit.

Banana Wheatgrass Soup

A couple weeks ago I ordered Banana Lemongrass Soup at a restaurant. It sounded weird, but I love bananas, I had no idea what lemongrass was, and I was feel adventurous. It turned out to be SO good. So good, in fact, that I wanted to recreate it at home. So I looked online and tried to find a recipe and surprisingly there were quite a few. I ended up using a couple different recipes to make mine. With my shopping list in hand, I was off to the grocery store. I went to 3 different stores and couldn't find lemongrass anywhere. I never ended up finding it, but Karl said wheatgrass was probably similar so I got that instead. I still have no idea what lemongrass looks like, I think it's more similar to a leek? Anyway, using the wheatgrass turned out great! It was sweet, but savory and spicy. So good!

Banana Wheatgrass Soup

Ingredients

1/4 cup olive oil
1 cup sliced bananas (the riper the better)
1 cup yellow onion- chopped
1 cup leak- chopped
1 cup chopped celery
3/4 cup carrot- chopped
2 garlic cloves- smashed
1 tbsp wheatgrass
1-2 tbsp hot chili paste, depending on how spicy you want it (I use about 1.5 tbsp)
1 tbsp lemon juice
1 tsp cumin
1/2 cup orange juice
3 1/2 cup vegetable stock
1 can unsweetened coconut milk (14 oz)
Salt and Pepper

Directions

In large saucepan- heat olive oil over medium/high heat. 
Add bananas, saute for 4 minutes- until they start to brown. Flip.
Add onion, leek, celery, carrots, garlic, wheatgrass, chili paste, and lemon juice. Saute 10 minutes.
Add cumin, reduce heat to medium, saute 2 more minutes.
Add orange juice, reduce heat to low, simmer for 2 minutes.
Add vegetable stock, simmer for 10 minutes. 
Puree in batches until all soup is smooth. Sir in coconut milk and salt and pepper to taste. 
Enjoy!





Pork with Pineapple-Mango Salsa

This is a perfect summer dinner- easy to put together and the salsa is so refreshing!
This recipe was adapted from Family Circle magazine

Pork with Pineapple-Mango Salsa

Ingredients

Salsa

2 cups cubed pineapple
2 cups cubed mango (1 large)
1/4 cup chopped onion
2 green onion, thinly sliced
1/4 cup cilantro leaves- chopped
2 jalapeno peppers- seeded and chopped
1/4 tsp salt

Pork

1 pork shoulder (about 3 lbs)
1 tbsp olive oil
4 tsp paprika
2 tsp salt
1/2 tsp black pepper
2 large sweet potatoes (optional)

Directions

To make the salsa: combine all ingredients in a large bowl, cover and chill until serving.
For the pork: Preheat oven to 450. Place pork shoulder in baking dish. Cover pork shoulder with olive oil then rub the rest of the seasonings on all sides. 
I chopped up 2 sweet potatoes and baked them with the pork.
Bake for about 1hr and 15 minutes.
Serve pork and sweet potatoes with salsa on the top. Enjoy!