I joined in with a group of friends fussing about doctors, diets, and health concerns in general, when one beautiful and wise woman gave me THE LOOK and said, “We read your blog – we know what you eat.” I opened my mouth to defend my diet and then snapped it shut immediately. She made me think about some of the foods I love to eat and write about - admittedly, they aren’t always the healthiest dishes at the table. My favorite recipes may include soups, salads, and vegetables, but certainly a fair share of decadent desserts and Southern specialties make their way to the list. In the almost published cookbook, You’re Grown-Now You Can Cook, I tried very hard to have healthy recipes or at least options to make recipes more healthful. It’s important to my son and also to me. And really, I don’t eat pimento cheese everyday!
We’ve had a wild and wonderful March with short trips to the Smoky Mountains, Asheville, and most recently a quick jaunt to our favorite beach on the Georgia Coast. Add in hosting a big luncheon, plus a special dinner for close friends, a couple of ladies lunches (my sister calls these mayonnaise on a plate) and, well, even I have to admit it’s time to jump start a few weeks of healthy eating. So last night I made my favorite feel good AND feel good about yourself dinner. I’m sending the recipes in two blogs to make it easier. The menu is a good one, fish, a delicious and fresh salad, and quinoa with a tasty twist. The best part is that with a tiny bit of planning you can have the whole thing on the table in 20 minutes max!
Lots of interesting whole grain dishes are popping up on restaurant menus and in food columns lately, so I’ve had some fun experimenting with a few. In the process, we’ve fallen in love with quinoa. It cooks in 15 minutes, it’s full of protein and fiber, plus it’s so versatile you can add lots of flavors and pair it with anything. Factoring in owning a husband who eats like a five year old, I’ve had to make it several times and play around with the flavors to finally win his approval. Last night his comment was, it still looks like fish eggs, but it tastes pretty good. That’s high praise you know! And it doesn’t look like fish eggs; the little grains are kind of cute when they pop. Try it and see.
Leftover Quinoa and a Salad
Quinoa with Dried Cranberries and Almonds
Ingredients
1 cup quinoa *
2 cups water
2 bouillon cubes, vegetable or chicken
1/3 cup dried cranberries (you can substitute raisins or other chopped dried fruit)
¼ cup almonds, chopped and toasted (I toast mine in the microwave)
2 Tbsp orange juice
Directions
In a medium sized saucepan bring water, quinoa, and bouillon cubes to a boil. Stir in cranberries and orange juice. Reduce heat to a simmer, cover pan and cook for 15 minutes or until water is absorbed. Uncover, add almonds, and serve. How easy is that?
Leftovers are great to use cold in a salad.
* I’ve tried traditional quinoa and Inca red quinoa, which has a little more fiber and bite to the grain, and like them both.
