Quinoa with Raisins and Pignoli Nuts

May 4th, 2010 admin

Quinoa with raisins and pignoli nuts(adapted from Ellie Krieger)

  • 1 Tbsp. olive oil
  • ¼ cup pignoli nuts (pine nuts)
  • 1 clove garlic, sliced
  • 1 cup quinoa
  • 1/3 cup raisins
  • 1 ¾ cup chicken stock (or water, or vegetable stock)
  • 1 Tbsp. lemon juice
  • ¼ cup parsley, chopped

Heat olive oil over medium high heat. Saute garlic, pignoli nuts and quinoa until toasted. Then, add raisins and chicken stock, sprinkle with salt and pepper, cover, and simmer for 10 to 15 minutes, until the liquid is absorbed. Finally, add the lemon juice and parsley, stir to combine, adjust seasonings, and serve.

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Apple Celery Seed Salad

April 4th, 2009 admin

Apple Celery Salad

  • 1/2 cup sugar
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 2 tsp. celery seed
  • 3 Tbsp. grated onion
  • 1/3 cup apple cider vinegar
  • 1 cup canola oil
  • 4-5 granny smith apples, peeled, cored, and sliced very thinly
  • 1-2 bags romaine lettuce

Blend together sugar, mustard, salt, celery seed, onion, and vinegar until sugar and salt are dissolved.  Add oil to dressing mixture and blend together.  Slice apples into the dressing to avoid browning.  Pour enough of dressing with apples over romaine to coat.  Dressing will keep in refrigerator for 2 weeks.

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