Red Quinoa Corn Salad

Have you heard of red quinoa? My friend Janet introduced me to this seed crop from the Andes where ancient Incas revered it and referred to quinoa as the "Mother of all Grains".  It is a high protein, high fiber "grain" similar to oats in that it has all 20 essential amino acids nutritionally important for humans.  Best of all, it's easily digestible and gluten-free so it's a boon to people with difficulties digesting gluten.

We found red quinoa on sale for less than $3 a pound at a bulk organic food outlet. It was a bargain considering a pack of eight 16 oz pouches can cost about $40.  If you soak it for a few minutes before boiling, it cooks faster and swells up and 1 cup of uncooked quinoa is enough for two people.  I really like its mild nutty flavor that goes well with corn and cilantro and a light vinegar dressing.  Here is a yummy, nutritious and easy side dish that can be prepared ahead of time and served at room temperature. 

Red Quinoa Corn Salad

1 cup red quinoa
2 cups water
1/4 cup drained, sweet corn kernels (add more if you wish)
finely chopped cilantro
about 1 T seasoned rice vinegar* (you can adjust the acidity to taste)

Soak red quinoa  for about 10 minutes in 2 cups water.  Place quinoa in a fine-mesh strainer and rinse it in running water. This step removes saponins (a mild laxative) and makes it even more digestible.  Pre-rinsed quinoa is available too if you prefer to skip this step.  Cook quinoa in a rice cooker with 2 cups water or cook covered in a pot at a low simmer for 15-20 minutes till nearly all the water is absorbed and the cooked germ looks like a tiny curl separating from the red seed coat and the cooked "grain".  Fluff up the quinoa with a fork and place in a bowl. Add drained sweet corn kernels, cilantro and seasoned rice vinegar. Serve and enjoy!

*One time, we tried balsamic vinegar but it tended to overpower the flavors.

This post is part of this weeks Simple Lives Thursday.

Healthy Zucchini Boat "Pizzas" and Two $50 Hormel Coupons Giveaway

Food Buzz Tastemaker Program sent me some coupons for Hormel meat products and samples of Hormel Turkey Pepperoni Minis.  I used the pepperoni for this healthy no fuss recipe that is cooked in the microwave. Cut up into smaller pieces, these zucchini boat "pizzas" can easily be served as side dish or appetizer. You can find the recipe and details for two $50 Hormel coupon giveaway at the end of this post (scroll down).

  

Healthy Zucchini Boat "Pizzas" 

8 zucchini, cut in half lengthwise (to create zucchini boats)
1/4 c carrot, finely diced
3 mushrooms, finely diced
1/4 c cilantro, finely miced
3 slices American cheese, finely diced or 1/2 c shredded sharp cheese
1/2 c Parmesan cheese
1/4 c green onions, finely minced
1/4 c Hormel Turkey Mini Pepperoni

Spray a microwave-safe baking dish with cooking spray.
Use a teaspoon to carve out a groove down the center of each zucchini boat.
To make the stuffing, mix carrots, mushrooms, cilantro, green onion, Hormel turkey mini pepperoni, Parmesan and American/sharp cheese. Feel free to adjust this recipe if you want more cheese or more pepperoni or any other ingredient.  Divide stuffing among the zucchini boats and place stuffed zucchini boats in the microwave-safe baking dish.
Microwave on high for 3 minutes.  Check if the zucchini is tender. Microwave again at short intervals till the zucchini is soft.  The zucchini "pizzas" will be VERY HOT! Let cool for a few minutes before serving. 

To enter the Hormel Coupon Giveaway:

Simply answer this question in the comment section:  What is your favorite no fuss, go-to appetizer or side dish?  You can also email your answer to: momgateway@gmail.com so I can get in touch with you should you win.
There will be two winners for the $50 Hormel coupons (Cure 81 Ham products).  Drawing date will be November 15.

Vietnamese Beef Soup (Pho Bo)

When we went to Dallas bring my son for a basketball tournament in April, we stopped by a Vietnamese place for lunch.  They had one of the best Vietnamese beef noodle soups we've had in a long time.  There is just something about the combination of cinnamon, 5 star anise, nutmeg, Asian basil and ginger that is so... comforting.  Hubby always orders this soup at EVERY Vietnamese restaurant so I tried making it at home.  This recipe is loosely adapted from a Food Network recipe.  I added nutmeg, scallions and Asian basil and instead of searing the beef, I placed paper-thin, raw beef in soup bowls and allowed it cook gently by adding the super hot broth. The beef is very tender and flavorful this way.  I use a Rival deli slicer at home to make paper-thin cuts of sirloin but if you just freeze the beef for about 20-30 minutes, you can use a regular Santoku knife to get thin slices.  For the broth, it is important to use the best beef stock you can find.

In celebration of the exquisite flavors and spices in Vietnamese cuisine, this is my contribution to Delicious Vietnam created by A Food Lovers Journey and Ravenous Couple.

 Vietnamese Beef Soup (Pho Bo)

3 cups beef stock/ broth
1 onion, halved
4" piece ginger, halved
1 cinnamon stick
5 star anise pods
1 whole nutmeg
12 oz, paper thin slices of sirloin
8 oz. rice noodles (or Japanese odon noodles if rice noodles are not available)
4 scallions
2 jalapenos
1/2 cup cilantro
2-4 Tbsp fish sauce
Kosher salt and pepper
1 cup fresh bean sprouts
sprigs of Asian basil (bung que or rau que) but may be substituted with purple basil when these are not available)
1 lime, cut into quarters

Place broth in a large pot over high heat and add onion, ginger, cinnamon, 5 star anise and nutmeg.  Pour in the beef stock and let the broth simmer for 25 minutes.  Add fish sauce and boil for 5 minutes. Meanwhile place rice noodles, thinly sliced beef, scallions, cilantro and bean sprouts in 4 soup bowls.  Remove the ginger, star anise, nutmeg and cinnamon stick from the broth and discard. Take the onion and slice it thinly and place in the soup bowl.  Pour the piping hot broth into the bowls to cook the beef.  Adjust seasoning with salt, pepper and some lime juice.

Winners of Dr. Kracker Giveaway and A Ouick and Easy Spicy Thai Chicken Wings

WINNERS:

My heartfelt thanks to all of my dear readers who commented or participated in the Dr. Kracker Giveaway. I enjoy sharing recipes and reading your blogs and just being part of our foodie community. Please drop by again sometime for another giveaway next month.

Congrats to Dr. Kracker Giveaway winners: #22 Kim and #32 LAgirl70094 .  To claim your prizes, contact momgateway@gmail.com with your postal address.

And a  special thank you to my friend, George Eckrich for this fantastic giveaway!

QUICK AND EASY SPICY THAI CHICKEN WINGS

Meanwhile, here is a quick and easy version of Spicy Thai Chicken Wings I tried yesterday.  Traditionally, you should use lots of finely chopped cilantro roots (not stems or leaves) and fresh garlic. If you only have fresh cilantro stems and leaves, you could use it. The flavor is not quite the same but it will work too ...the garlic-cilantro-fish sauce-pepper combination will smell so enticing....  When in a pinch, you can use coriander powder.   Coriander powder is derived from cilantro seeds and it gives a sparkle/brightness to the dish. 

12 chicken wings (flats and drumettes)
2 tsp fresh garlic or garlic powder
2 tsp finely chopped cilantro roots (or stems) or coriander powder
1 Tbsp oil
1 tsp Siracha (or hot sauce)-depends on how hot you want it
1 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp fish sauce
rice flour or cornstarch for coating (Warning: Don't use sweet potato starch*)

Combine garlic, cilantro, oil, Siracha, sugar, soy sauce and fish sauce.  Pour over chicken wings.  Marinade for an hour or so. Dredge in rice flour or cornstarch and deep fry.

* I read a tip from a blog about using sweet potato starch. So when I first made this, I coated the wings with sweet potato starch  --- terrible, terrible mistake!  Alright, it was crunchy on the outside but the chicken was steamed on the inside --my son called it Frankenstein wings!!!! He says he loves chicken but does not like the texture or taste of soggy boiled/steamed wings when it's supposed to be crispy fried chicken.

Garlic Porcini Mushroom Pasta

 

Sometime ago, I received dried porcini mushrooms from MarxFoods and tried it with bow tie pasta.  I like bow tie pasta for it's pretty shape and texture when cooked al dente.  Porcini mushroom is often used in risotto and soups but I prefer it sauteed in butter, garlic and shallots then added to pasta.  It's meaty, nutty flavor blends well with these ingredients. For me lemon juice and fresh cilantro adds a brightness to the dish but if you are partial to parsley, you can use that too. So, here is my jazzed up version of olive oil-garlic pasta. If you opt to add cream or cheese, make sure you adjust your seasonings.

1 Tbsp canola oil
2 Tbsp salted butter
1 Tbsp minced garlic
¼ cup dried porcini mushrooms, soaked in warm water, strained, finely chopped
1 shallot, finely minced
1 Tbsp minced fresh cilantro (parsley or another herb, if you prefer)
a squeeze of lemon (depends on how acidic you want it)
salt and pepper to taste
1- 2 cups cooked bow tie pasta

Heat the canola oil and butter in a skillet over medium heat. Add the garlic and cook till golden brown.  Add the mushrooms, the water it was soaked in and shallots. Cook about 5 minutes then add the cilantro and turn off heat.  Squeeze some lemon juice and adjust seasoning with salt and pepper.  Mix in cooked bow tie pasta and serve. Grated cheese on top is delicious too.

Did you know?
1. Mushrooms are rich in dietary fiber, antioxidant, vitamins and minerals.

2. All parts of the cilantro plant can be used for cooking. The fresh leaves are used in soups and are indispensable in salsa. The roots have an intense flavor and are used in Thai cuisine.The dry seeds of cilantro are known as coriander seeds.

3. Although I love cilantro in my food, some people dislike its taste.  Cilantro is very popular in American Southwest cuisine but not in Europe and in some part of Asia.  Some people seem to detect a "soapy" flavor or an faint odor, similar to "bedbugs".  What do you think?  Some say there is a genetic basis for this perception, but there is no firm evidence. In my family, my son and hubby don't care for cilantro.  Do you use cilantro in your dishes?  What flavors goes well it?