almond, sunflower seeds, &quinoa

[Guest guest]

I bought slivered almonds because I know they have calcium, but now I just don't know a yummy way to add them to recipes! I also have sunflower seeds. Any good/easy recipes for either of these? (No desserts, please) Also, a veggie friend told me to buy quinoa (sp?)... any recipes for this??? Thanks~Tammi

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[Guest guest]

I use toasted almonds in tons of recipes. To toast nuts in the microwave,

simply place about 1 cup of slivered/chopped nuts on a microwave safe dish.

Microwave on high for 2 minutes, and then stir well. Microwave again for

1-2 minutes, or until the nuts smell toasted.

 

Oven Method - Spread the nuts on a baking sheet and bake at 350 degrees

until the nuts are golden brown, stirring once or twice, for about 7-10

minutes.

 

My favorite method for toasting nuts is to simply place them in a large

heavy skillet over medium-medium high heat. Stirring frequently, simply

cook the nuts until they are golden brown and fragrant. Never walk away

because these will burn in the wink of an eye! To add extra richness and

flavor, nuts can be toasted on the stovetop with a tablespoon of butter or

oil (especially nut oil) added for every 2 ounces of nuts.

 

I make almond butter a lot as well. Place about 1 cup of plain or toasted

nuts in a food processor of blender. Process the nuts until they are finely

ground and start to clump together. Add about a tablespoon of oil to the

blender or food processor with the blade running and continue to process

until the mixture resembles peanut butter. Store in a tightly sealed

container in the refrigerator for up to 2-3 months.

 

I also throw toasted almonds into a lot of salads, stir fries, vegetable

dishes, casseroles, etc. We eat a lot of them, so that isn't too

surprising...although I have to admit to preferring whole almonds with

their skin on to slivered almonds...usually fresher and a better source of

fiber.

 

I throw pumpkin seeds in everything. Just add right before serving as they

don't retain their crunch well. I especially like Romaine and Cucumber

Salads with them for crunch and salt.

 

We eat Quinoa pretty freuquently just prepared with a rich herb and

vegetable stock. I also really like this recipe as well...

 

Spinach and Quinoa Gratin

 

This dish balances crunchy texture and the fresh taste of simply prepared

spinach for a quick and easy side dish that is sure to please. It also

makes an excellent entrée when served with a tomato salad as accompaniment.

 

1 ½ cups quinoa

3 cups water

½ teaspoon salt

2 tablespoons olive oil

2 cups fresh whole wheat breadcrumbs

Pepper

5 cloves garlic, minced

4 pounds spinach, washed with stems removed

 

Preheat the oven to 400 degrees and grease a 2-quart baking dish. Rinse the

quinoa well in cold water, gently rubbing the grains to remove the sticky

outer coating. Place the quinoa, water, and salt in a medium heavy saucepan

and bring to a boil. Cover and simmer for 10-15 minutes, or until all of

the liquid has been absorbed. While the quinoa is simmering, heat 1

tablespoon olive oil in a large skillet over medium heat. Add the

breadcrumbs and cook until golden brown. Season with pepper and additional

salt if desired. Place a heavy large covered pot over medium heat. Add the

remaining olive oil and minced garlic. Sauté for two minutes. Add the wet

spinach and cover. Cook until bright green and tender, about 3 minutes.

Remove the pot from the heat and add the quinoa and half of the

breadcrumbs, mixing well. Scrape the quinoa mixture into the prepared dish

and top with the remaining breadcrumbs. Bake for 15 minutes or until piping

hot.

Serves 6.

 

 

Hope this helps,

Wen (who will now go back to lurking for months...)

 

Wen Zientek-Sico Wen

Writer, Recipe Developer, Web Content Developer, and Web Designer.

http://RecipeCard.com/

http://www.PerfectEntertaining.com/ - We're redefining entertaining! Your

source for realistic entertaining menus, recipes, decor, and much more.

http://www.HolidayCrafter.com/ - Craft projects, tutorials, and articles

for all your special days.

[Guest guest]

I love to roast them in my toaster oven (watch that they don't burn) till

they are nice golden color and then sprinkle over rice. Adds a

wonderful flavor to the rice.

 

Cheers

Audrey (Santa Cruz, CA)

 

 

At 06:38 PM 6/14/01 -0700, you wrote:

I bought slivered almonds because I

know they have calcium, but now I just don't know a yummy way to add them

to recipes! I also have sunflower seeds. Any good/easy recipes for either

of these? (No desserts, please) Also, a veggie friend told me to buy

quinoa (sp?)... any recipes for this??? Thanks~Tammi

 

 

 

 

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music,

movies,

and

more.

 

 

[Guest guest]

Wen- Thanks for coming out of your lurking for all the great tips!! Wen Zientek-Sico <wen wrote: I use toasted almonds in tons of recipes. To toast nuts in the microwave,simply place about 1 cup of slivered/chopped nuts on a microwave safe dish.Microwave on high for 2 minutes, and then stir well. Microwave again for1-2 minutes, or until the nuts smell toasted. Oven Method - Spread the nuts on a baking sheet and bake at 350 degreesuntil the nuts are golden brown, stirring once or twice, for about 7-10minutes. My favorite method for toasting nuts is to simply place them in a largeheavy skillet over medium-medium high heat. Stirring frequently, simplycook the nuts until they are golden brown and fragrant. Never walk awaybecause these will burn in the wink of an eye! To add extra richness andflavor, nuts can be toasted on the stovetop with a tablespoon of butter oroil (especially nut oil) added for every 2 ounces of nuts.I make almond butter a lot as well. Place about 1 cup of plain or toastednuts in a food processor of blender. Process the nuts until they are finelyground and start to clump together. Add about a tablespoon of oil to theblender or food processor with the blade running and continue to processuntil the mixture resembles peanut butter. Store in a tightly sealedcontainer in the refrigerator for up to 2-3 months.I also throw toasted almonds into a lot of salads, stir fries, vegetabledishes, casseroles, etc. We eat a lot of them, so that isn't toosurprising...although I have to admit to preferring whole almonds withtheir skin on to slivered almonds...usually fresher and a better source offiber.I throw pumpkin seeds in everything. Just add right before serving as theydon't retain their crunch well. I especially like Romaine and CucumberSalads with them for crunch and salt. We eat Quinoa pretty freuquently just prepared with a rich herb andvegetable stock. I also really like this recipe as well...Spinach and Quinoa GratinThis dish balances crunchy texture and the fresh taste of simply preparedspinach for a quick and easy side dish that is sure to please. It alsomakes an excellent entrée when served with a tomato salad as accompaniment.1 ½ cups quinoa3 cups water½ teaspoon salt2 tablespoons olive oil2 cups fresh whole wheat breadcrumbsPepper5 cloves garlic, minced4 pounds spinach, washed with stems removedPreheat the oven to 400 degrees and grease a 2-quart baking dish. Rinse thequinoa well in cold water, gently rubbing the grains to remove the stickyouter coating. Place the quinoa, water, and salt in a medium heavy saucepanand bring to a boil. Cover and simmer for 10-15 minutes, or until all ofthe liquid has been absorbed. While the quinoa is simmering, heat 1tablespoon olive oil in a large skillet over medium heat. Add thebreadcrumbs and cook until golden brown. Season with pepper and additionalsalt if desired. Place a heavy large covered pot over medium heat. Add theremaining olive oil and minced garlic. Sauté for two minutes. Add the wetspinach and cover. Cook until bright green and tender, about 3 minutes.Remove the pot from the heat and add the quinoa and half of thebreadcrumbs, mixing well. Scrape the quinoa mixture into the prepared dishand top with the remaining breadcrumbs. Bake for 15 minutes or until pipinghot.Serves 6.Hope this helps,Wen (who will now go back to lurking for months...)Wen Zientek-Sico WenWriter, Recipe Developer, Web Content Developer, and Web Designer. http://RecipeCard.com/ http://www.PerfectEntertaining.com/ - We're redefining entertaining! Yoursource for realistic entertaining menus, recipes, decor, and much more. http://www.HolidayCrafter.com/ - Craft projects, tutorials, and articlesfor all your special days.contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

Potato and Almond Fingers

 

Ingredients:

 

4 large potatoes, peeled and cut to even sized pieces

1 Tbs margarine

2-3 Tbs soy milk

3/4 cup slivered almonds

3 Tbs parsley, chopped

salt and pepper to taste

ww flour or ground almonds for coating

oil for frying

 

Directions:

 

Boil potatoes in water to cover until they are tender. This will take about

20 min. Drain potatoes and dry them in the pan over low heat for about 1-2

min.

Mash the potatoes with the margarine and soy milk to give it a creamy texture.

Stir in the slivered almonds and parsley and salt and pepper.

Form into 8 potatoe shaped cylinders and coat with flour or almonds

fry in shallow oil in frying pan until one side is crips.

turn over and fry again until crisp.

Drain on paper towels and serve right away.

 

Serves: 4

Preparation time: 35 min.

[Guest guest]

Almond Coriander Couscous

 

Ingredients:

 

1 packet couscous

1 tablespoon olive oil

2 teaspoons crushed garlic

1 bunch spring onions

1 bunch fresh corainder, washed and chopped

half a cup black currants

half a cup flaked almonds

 

Directions:

 

In a large saucepan, heat olive oil, garlic and spring onion. Prepare

couscous according to packet instructions (usually, add boiling water,

steam till water is absorbed). Add currents, almonds, couscous to the

saucepan, stirring for one minute on low heat. Finally, toss in coriander,

and give one final stir.

Serve immediately.

Serves: 4

Preparation time: 30 minutes

[Guest guest]

Cheesy Sprinkle

 

Ingredients:

 

1 cup blanched almonds

1 cup nutritional yeast

3/4 tsp. salt

1/2 tsp. onion powder

1/4 tso. garlic powder

 

Directions:

 

Put all ingredients in a food processor and pulse until almonds are cut

into tiny chunks (be careful not to process them into non-existent ones).

Store in covered container in fridge. (I put this into an empty container)

 

Toast some good French bread, butter with a non-hydrogenated margarine (or

use olive oil) and top with cheesy sprinkle. It is yummy!

 

To blanch almonds: Cover almonds with boiling water, let set about 3

minutes, pour water off. You can now " slip " the almond skins right off. Dry

with a paper towel before proceeding with recipe.

[Guest guest]

Portobello Mushrooms, Asparagus, and Lemon Sesame

 

Ingredients:

 

4 portobello mushrooms

1 bunch of asparagus

4 cups fettucine (before cooked)

2-3 Tbsp sesame seeds

1-2 Tbsp lemon juice

3 Tbsp canola oil

1 Tbsp sesame oil (optional)

1 Tbsp minced garlic (optional)

 

Directions:

 

1. Cut asparagus into 1 inch pieces, cook covered in small amount of

boiling water 4-6 min. Drain.

 

2. In pan, add canola oil, sesame seeds, optional sesame oil, and optional

garlic. Heat on medium till seed is

roasted.

 

3. Cut mushroom into 1 inch squares. Add to pan, and cook/stir for 5

minutes. Add asparagus and lemon juice.

Toss to coat.

 

4. Cook fettucine and drain. Add fettucine to vegetables, and serve.

 

Serves: 5

 

Preparation time: 30 min

[Guest guest]

Spiced Cucumber Salad

 

Ingredients:

 

3 cucumbers

1 teaspoon sesame seeds

1 teaspoon salt

1 teaspoon soy sauce

1 tablespoon sesame oil

1 teaspoon hot soybean paste

few drops of lemon juice

 

Directions:

 

Clean and peel the cucumber. Cut into slices, and then smaller pieces. Add

salt and mix. Let salt soak in for 15 minutes. Rinse cucumber and dry it.

Blend cucumber first then add sesame seed, sugar, soy sauce, hot soybean

paste, and lemon. Chill and serve.

[Guest guest]

Many Seed Bread

 

Ingredients:

 

1.25 cups warm water

1 Tbsp. demerara sugar

3 cups flour (stone ground whole wheat is what I use)

2 Tbsp. sesame seed

2 Tbsp. flax seed

2 Tbsp. sunflower seed

2 tbsp. sliced almond

2 Tbsp. poppy seed

1 tsp. celery seed

1 tsp. dill seed

1 tsp. dry yeast, 1 tsp. salt

 

Directions:

 

This is for a bread machine. Place water and seeds in the bread machine

basket. Add the flour. Make a well in the center and put the sugar and

yeast in it. Place the salt around the edges of the basket so it isn't

mixed with the yeast and sugar. Select a setting for a 1.5 lb. loaf. This

recipe also makes great breadsticks if you stop the machine at the end of

kneading and shape the dough into thick long rolls, brushed with oil. Allow

them to rise until double in size and bake at 375 F for 25 to 35 minutes.

[Guest guest]

Sesame Asparagus Tofu

 

Ingredients:

 

3 Tbsp soy sauce

1 1/2 tsp dijon musard

1 tsp sesame oil

1 tsp white-wine vinegar

2 tsp minced chives

12 asparagus

4 tsp sesame seeds

8 oz extra firm tofu cut into batons

olive oil cooking spray

 

Directions:

 

In a medium bowl, whisk 1 Tbsp soy sauce, mustard, sesame oil, vinegar and

chives, set aside.

 

Blanche asparagus 1-2 min, and rinse.

 

Place remaining soy sauce and tofu in med bowl and turn tofu in soy sauce

to coat.

 

Pour sesame seeds on a small plate. Roll the tofu batons in sesame seeds,

covering all sides.

 

Heat large saute pan over medium to high heat and coat with cooking spray.

Arrange tofu in the pan, and cook

until golden brown on all sides, then remove to 4 individual plates.

 

In a large bowl, toss asparagus in vinagrette. Divide asparagus among the 4

plates and drizzle with the remaining

vinagrette.

 

It sounds like a lot of work but it's easy and worth every minute! Bon a

petite!

 

Serves: 4

 

Preparation time: 30 min

[Guest guest]

Grilled Shitake Mushrooms in Arugula

 

Ingredients:

 

2 tbs. soy sauce

2 tbs. sesame oil

2 tbs. olive oil

2 teas. sugar

1 bunch arugula with stems removed

12 shiitake mushrooms( 1 lb.)

4 teas. sesame seeds

 

Directions:

 

1. Prepare the seasoning sauce by combining the soy sauce, sesame oil,

olive oil and sugar.

 

2. Preheat the broiler.

 

3. Wash the argula and dry. place on salad plates.

 

4. Clean mushrooms and remove stems, place cup side up on broiling rack.

 

5. Brush sauce on caps... position rack 4-6' away from heat and broil for 2

to 3 min.

 

6. Place mushrooms on arugula, drizzle the rest of the sauce and the sesame

seeds, and serve.

[Guest guest]

Rice With Peas And Toasted Sunflower Seeds

 

Ingredients:

 

1 cup of basmati rice

1 onion finely chopped

half cup of sunflower seeds, toasted in an unoiled skillet

half cup of peas (frozen okay)

2 Tbsp dairy free margarine

pinch turmeric

half tsp of bruised cumin seeds (press with back of spoon)

half tsp salt

1 3/4 cups water

 

Directions:

 

In a saucepan put margarine, onion and cumin seeds and fry until golden.

Add rice and stir over medium heat for 30 seconds. Add water, turmeric and

salt. Add peas. Bring to a full boil then cover and cook on a very low heat

for 15-20 min., until rice is cooked. Stir in toasted sunflower seeds and

serve.

 

For more flavour you can add a vegetable stock cube with the water and add

freshly ground black pepper with the sunflower seeds.

 

Serves: 4

 

Preparation time: 20-30 min.

[Guest guest]

Sunflower Salad

 

Ingredients:

 

2-4 cups of sprouted sunflower seeds

a few Roma tomatoes sliced coin-size

one half to 3/4 cup of tamari almonds

1 ripe peach chopped into bite-size pieces

1 pepper, chopped (any colour but green)

salt and pepper

1/4 c. of olive oil

1/4 c. balsamic vinegar

 

Directions:

 

Mix all of the ingredients. Enjoy!

[Guest guest]

Colourful Noodle Salad

Ingredients:

 

2 cups cooked spiral noodles

1 cup grated carrot

1 cup grated fresh beetroot

1 Tbsp pumpkin seeds

1 bsp sesame seeds

1 Tbsp sunflower seeds

1 Tbsp chopped hazlenuts

1/2 cup sunflower sprouts

1/2 cup chopped snow peas

 

Directions:

 

Cook the noodles, and mix in a bit of olive oil.

 

Throw in everything else and mix it all together.

 

Great for lunch!

 

Serves: 4

 

Preparation time: 20 mins

[Guest guest]

Crunchy Quinoa Salad

 

Dressing:

 

Ingredients:

 

6 Tbs. corn or sunflower oil

2 Tbs. apple cider vinegar

1 Tbs. lemon juice

1/2 tsp. tamari

1 1/2 tsp. black pepper

 

Directions:

 

Salad:

 

Ingredients:

 

1 cup quinoa, rinsed WELL

1 3/4 cups cool water (in which to cook quinoa)

1/4 lb. carrots, shredded/grated

1/4 cup sesame seeds

1/4 cup sunflower seeds

3 stalks green onion

1/4 bunch parsley (wing it)

 

Directions:

 

Cook quinoa till water is absorbed. Cooking time can vary from 25-45

minutes; just keep an eye on it, and stir several times duriang cooking

process.

 

While quinoa is cooking, make dressing by mixing together all dressing

ingredients.

 

After quinoa is cooked, mix it with all other salad ingredients.

 

Coat with dressing. Mix thoroughly.

 

You can serve it warm or chilled.

 

Serves: 6. Preparation time: 45 minutes.

[Guest guest]

Quinoa Rice Pilaf

 

Ingredients:

 

2 cups cooked quinoa (save some cooking water with it)

1 cup cooked basmati rice (leftover is fine)

2 Tbsp olive oil

1 onion, chopped

4 or 5 cloves garlic, minced

1/2 cup fresh bazil, chopped (a handful)

1/2 tsp dried sage

1/2 tsp celery seed

salt and pepper to taste

 

Directions:

 

Saute onions and garlic in oil; add basil, sage, celery seed, salt and

pepper and cook until onions are soft but not brown. Add quinoa and rice,

saute 5 to 10 mins, adding some of the quinoa water as necessary to keep

moist.

 

Serves 4 side dish or 3 main dish.

 

Preparation time: 20 mins

[Guest guest]

Quinoa Pine Nut Pilaf

 

Ingredients:

 

3 tablespoons toasted pine nuts

2 large onions, chopped

6 garlic cloves, minced or pressed

1 tablespoon canola or other vegetable oil

1 red or green bell pepper

4 teaspoons ground cumin

4 teaspoons ground coriander

2 cups quinoa

3 1/3 cups water

1 cup chopped fresh bazil

3 cups fresh or frozen corn kernels, salt and pepper to taste

 

Directions:

 

Preheat oven to 350 degrees Farenheit. Spread nuts in a single layer on an

unoiled baking sheet. Bake for 3-5 minutes, or until slightly deepened in

color. Set aside. In a heavy saucepan, saute onions and garlic in oil for 5

minutes, or until softened. Add bell pepper, cumin and coriander; continue

to saute for another 5 minutes, stirring occasionally.

 

While vegetables cook, place quinoa in a fine sieve and rinse well under

cold running water for 1-2 minutes. Add rinsed quinoa and water to

saucepan, cover tightly and simmer gently for 15 minutes. Stir in basil and

corn, and cook 5-10 minutes longer, or until quinoa is tender. Stir to

fluff it, add salt and pepper to taste and top with toasted pine nuts.

Serve hot.

 

Serves: 8

 

Preparation time: marginal, 45mins-1 hour

[Guest guest]

Black Bean and Quinoa Salad

 

Ingredients:

 

1/2 cup quinoa

1 cup white corn

2 scallions chopped

1/2 c chopped tomatoes

1/2 c chopped celery

1/2 c chopped green peppers'

1 can black beans, drained and rinsed

 

Directions:

 

Dressing:

 

Ingredients:

 

3-4 T oil...not a heavy olive

2 T lemon juice or balsamic vinegar

1 clove garlic minced

salt and pepper to taste

celantro or parsley

 

Directions:

 

Serves: 4-6.

 

Preparation time: 30 min.

 

Soak quinoa for five minutes then drain. Cook either in vegetable stock or

water for 15 minutes. In the last five minutes put in the corn if using

frozen. Drain and cool. Mix the remaining ingrediants in a bowl and pour

the dressing in and mix well. This is good the next day as well. Best if

served cold. Substitutions can be made for the vegetables...red onions,

grated carrots, what ever you prefer.