February 21, 2011

Roasted sweet potatoes with spinach and cranberries

I made this delicious side dish to go along with some mustard glazed organic pork. I have been looking for ways to optimize my vegetable side dishes with taste, color, and nutrients. This dish does the trick! It has heat, sweetness, tang, and freshness and is full of good for you vegetables and cranberries. The only thing I may add next time would be to toss in some toasted pecans as well. I think that this would also be a great Thanksgiving side dish (I'll try to remember it for this year!). This recipe should provide a side for about four people and it's easy to bump up the ingredients to make it enough for more people. 

February 7, 2011

Hot quinoa breakfast cereal

Bowl of hot quinoa breakfast cereal.
I have always loved oatmeal and oatbran and recently discovered the wonders of overnight oatmeal. But with all these great grains and seeds that are becoming popular, there's a world of possibilities when it comes to a hot cereal breakfast. I saw a recipe for a hot quinoa cereal in Martha Stewart Living and was inspired to finally try a new hot breakfast cereal that didn't involve oats. I usually use quinoa in a similar way as rice, often as a side dish with herbs and/or vegetables. It has a unique texture that I enjoy (but I think my husband is still on the fence). As with oatmeal, you can flavor this cereal any way you like. I used bananas and honey with some spices. Any combination of fruit, nuts, spices, and sweeteners (honey, maple syrup, agave nectar) that you like would be perfect. This recipe will serve two (just double it for more - you will want a two to one ratio of milk to quinoa). Maybe next time I'll try red quinoa or millet...