When I made Smoky Black Bean and Spinach Soup last week, it was not quite so grey and cold out as it has been of late. Instead, a warm and sunny day had shifted into a temperate and windless evening, which is unusual by San Francisco standards. I blame this sudden change into decidedly spring-appropriate weather for creating my otherwise inexplicable craving for carrots on that soup-dedicated evening. Seriously … who ever really craves carrots?!?
To satisfy my desire for the crunchy and sweet root vegetable, I quickly ran a carrot against a coarse grater. To tie it in with the Mexican flavor profile of the soup and balance out the sweetness of the carrot, I added some fresh cilantro, tart lime, smoky cumin, and spicy hot sauce. (more…)
Some of you out there have never tried quinoa before. Others have tried it but decided it just wasn’t for you. And still others of you have become somewhat enamored by the good-for-you grain-like little beads. If you fall into any of these categories, but especially the first two, then I dedicate this recipe to you …
… Because I bet you like breaded or fried or otherwise “crusted” chicken or fish. The irresistibly crunchy outside, followed by a juicy fillet that’s kept even moister by the crust. And here’s a way to make it a tad crunchier and a lot healthier – not to mention that it holds up at least twenty times better as cold leftovers straight out of the fridge. Using quinoa for breading your chicken (or fish!) doesn’t just add extra texture, but also is mild-flavored enough to accommodate whatever spices you wish to use and adds a nice dose of fiber and complete proteins to your meal.
So instead of a protein meal camouflaged in carb-alicious bread crumbs, you get a protein-on-protein dish that pairs well with hot sauce and your choice of veggies or a puffy, buttery popover. (more…)