Friday, May 16, 2008

Quinoa with Peanuts and Sesame Seeds

 This is an absolutely delightful Indian inspired dish, that can be made mild with just a hint of spice, to as hot as you desire, simply by adjusting the amount of green chili you use.  The peanuts, sesame and cumin all accentuate the subtle nuttiness of quinoa, which is itself a remarkable food, considered one of the top superfoods, as it is very close to a complete source of nutrition. 

Saturday, May 3, 2008

Making a Simple Rue

The basis to many recipes, especially (but not limited to) anything with a ‘white’ or cream sauce, is a simple rue (or roux). Most simply put, it is flour, to thicken the sauce, which has been sautéed in butter to get rid of the ‘floury’ taste that it would give the food if you added it directly.
When making a rue sauce, the general rule of thumb is 1 tablespoon of flour and 1 tablespoon of butter (or other oil for the calorie-conscious) for every cup of liquid. This makes a fairly thick sauce, just about perfect for brown gravy. Use a higher or lower rue-to-liquid ratio as needed.

Wednesday, April 30, 2008

Savory Indian Yogurt

This is (currently) one of my favorite recipes. A bit of this mixed with unsweetened oat cereal (generic cheerios work wonderfully) is quite delicious, and very healthy!

Based on the recipe 'Quinoa Yogurt Salad'.


Welcome to my new blog. This is, as you may have guessed, going to focus on cooking and other aspects of 'kitchen art'. I will try to cover a very wide range of topics, to try and help everyone from those just beginning to learn how to cook, to those just wanting to pick up some tips, tricks, or more advanced recipes. Check back often for the latest tidbits!

Wednesday, March 26, 2008

Privacy Policy

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