all about Quinoa

Pronounced (keen-wah), Quinoa is a grain many of us have never heard of and even less have tried this before.  Well after my post, hopefully you will give this amazing grain a go!

It is an ancient  grain that has been cultivated since 3000 b.c. in South America and considered to be a staple there.  "The ancient Incas called quinoa the "mother grain" and revered it as sacred."

It has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavour when cooked.  I actually prefer this to rice - I really like the crunchy, nuttiness about it.  Amazingly, it is  a relative of leafy green vegetables like spinach and Swiss Chard.  Even though it is probably easy to grow, I will not be trying this in my veggie patch, since it is a very time consuming job - separating the husks from each grain. You can buy Quinoa at most supermarkets, but it would be much cheaper getting a larger quantity at a health food store.

So enough about that - why would you really want to try Quinoa?  Besides tasting really good and having a change from rice, it is actually very good for you. Really! Not only is it high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids.  And it is especially good for anyone who suffers with migranes, since it has a good source of magnesium.  It is also good for preventing breast cancer and good for pre- and post-menopause. 1

Ok, so have I convinced you to try this wonderful grain yet?

Oh good!!!!  I am sooooo glad you are going to try it!  

Now here is the best way to cook it!!!

Same as rice really - one part Quinoa to two parts water.  After you measure out what you need, be sure to rinse it in a fine mesh strainer.  The commercial processing of removing the grain from the seeds uses a soap that may make it taste bitter, so rinsing it before adding it to your water takes this away.  (I have skipped this bit in the past a couple of times and didn't really taste any difference, but just wanted you to know!) Put the Quinoa and the water in a pan and bring to the boil, reduce the heat and simmer and cover. One cup of Quinoa usually takes about 15 minutes to cook. (quicker than rice - have I convinced you yet?!) When it is done, you will notice that the grains have become translucent, and the grain has partially detached itself, looking like a grain with a white-spiraled tail. (sorry - best that I can describe!)


Here are some ideas for serving it:

•  Use it in place of rice
•  Add nuts and fruit to cooked Quinoa and serve it as a breakfast porridge
•  Use it in place of couscous in cold salads with roasted vegetables, spring onions and coriander.
•  Add to soups instead of noodles or potatoes, or to thicken up your soup

So there you have it!  Please let me know if you like it as much as I do!

pat-in-pan pie crust. . . easy quiche!

I must let you in on the most AMAZING,  the most SIMPLE pie crust in this world!!!  I got this recipe from an Amish cookbook I bought in Ohio over 20 years ago and have used this recipe ever since.  Quick, crisp but tender, it needs no rolling out.  I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies - you can't double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie plate. Make this and then be prepared for compliments every time you make it!

I have made a quiche in it tonight since I forgot to defrost anything and had no time to get to the store today. Tried to make it as "healthy as possible", but it is practically impossible to do. (bummer!)

Here it is:

Pat-In-Pan Pie Crust

(this makes pastry for a single-crust 8 or 9 inch pie - PERFECT for the Mini Baker!)

1 1/2 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold milk

Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges.

Shell is now ready to be filled. If you are preparing the shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425F/210C. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.

VARIATION:  For a 10 inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk.

Then in the shell I just added two red onions I had slow cooked in the 24cm skillet until they were caramalised and a handful of frozen spinach, thawed and chopped. Then sprinkled a handful of grated cheddar cheese and a sprinkling of nutmeg, then I added some toasted pine nuts.
After that I beat 5 eggs with a splash of milk in the small batter bowl and poured it over the top. Add salt and pepper and bake in the oven at 180 for 30-35 minutes, or until golden.

just love watching my tree fern!

or it's real name,

Dicksonia antarctica

Last week I "unwrapped" the top of both of our tree ferns and waited in anticipation for this to occur:

It is just a lovely sight to see - this is taken just a few minutes ago, however by the end of the day, will have changed dramatically!  In the autumn I cut down all of the fronds, or "palm leaves" and then stuff the top with straw and wrap it up with hessian/burlap and twine to keep it warm for the winter, since it doesn't like frosts.  These tree ferns originate from Australia and Tasmania, so they don't like really harsh, frosty winters unless it is given a little tlc.

Just had to share this with you - it is so fascinating!!!  here are more pics:
(as usual, click on any pic for an enlargement)

Here are some pic I took of the tree fern last year:

Sweet & Sour Chicken Stir-Fry!

Made this last night and it was devine - will DEFINITELY make this again!!!!!  DH wanted a chinese takeaway, but I really didn't want to do that - I knew I would end up pigging out and getting too much food and that sinful big bag of prawn crackers to go with it!!!!  So I looked in the Spring/Summer 2010 Season's Best cookbook and found a recipe for "Sweet & Sour Pork & Pineapple Sir-fry" and there in the "chef's corner" it said I could substitute the pork for chicken.  I also didn't have any sugar snap peas, so I just defrosted some of last year's runner beans instead.  I also used two red onions instead of one, since I just LOVE onions.

Here is the result:

Here's the recipe:

Sweet & Sour Pork & Pineapple Stir-Fry Ingredients: 400  g pork tenderloin (fillet) 2  tablespoons plus 1 teaspoon  cornflour, divided 150  g sugar snap peas 1  large fresh ripe super sweet pineapple (about 1.6 kg total/ unprepared weight) 3  tablespoons light soy sauce 2  tablespoons rice vinegar 5  tablespoons reduced sugar apricot jam 1  tablespoon sunflower oil 1  red onion, cut into 1-cm wedges Hot cooked rice, to serve (optional) Directions: 1.  On Cutting Board, remove and discard any white membrane from pork using Boning Knife. Slice pork lengthways into four even strips; thinly slice each strip widthways following the grain of the meat. Combine pork and 2 tablespoons cornflour in Classic Batter Bowl; cover and set aside. 2.  On Large Grooved Cutting Board, cut sugar snap peas in half widthways on the diagonal using Utility Knife. Slice top and bottom off pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of pineapple for another use. Slice remaining pineapple lengthways into four strips, then widthways into 5-mm pieces; set aside. For sauce, combine soy sauce, vinegar and remaining 1 teaspoon cornflour in Small Batter Bowl; mix well with Stainless Mini Whisk. Add jam and whisk well; set aside. 3.  Heat sunflower oil in Executive 30-cm Skillet over medium-high heat 1–2 minutes or until hot. Place pork in Skillet in a single layer; cook undisturbed 4–6 minutes or until browned on one side. Turn pork over using Chef's Tongs; cook an additional 1–2 minutes or until cooked. Add onion; cook and stir about 1 minute or until onion begins to brown. Add peas, pineapple and sauce. Reduce heat to medium; cook and stir 2–3 minutes or until sauce is thickened. Serve with hot cooked rice, if desired. Yield: Serves 4 Cook's Tip: For Sweet & Sour Chicken & Pineapple Stir-Fry, 350 g uncooked skinless, boneless chicken breasts, cut into thin strips, can be substituted for the pork. In step 3, cook chicken undisturbed 4–5 minutes or until browned on one side, turn over and cook an additional 3–4 minutes or until chicken is cooked and no longer pink. For a sweeter taste, standard apricot jam can be substituted for the reduced-sugar apricot jam, if desired.

for those with a sweet tooth . . .

Chocolate-Raspberry Trifle!

and guess who got to lick the bowls:

I have had several requests for offering this recipe at my Pampered Chef shows. This recipe is in the current Spring/Summer 2010 Catalogue, so if you haven't been to one of my shows yet, now is the time to book one with me!  I am NOT going to put this recipe on this post, simply because it is in the catalogue, however if you cannot possibly book a show with me, email me and I will send you the recipe.  It is ever so easy - REALLY!!!!  I absolutely do not like to cook/create sweet dishes and I HATE baking - I am more of a savory type of person - HOWEVER this recipe was a doddle - so easy - even someone who doesn't know how to cook can create this - it is simply all about "assembling". Here are some close up shots.
As usual, click on any pic for an enlargement.

Unfortunately this trifle has no where to go!!!!!!

I made it, took pics of it, TJ licked the bowls and went to bed saying he couldn't have any more and so it sits in the fridge!!!!  (I just wanted to "test" this recipe for my summer shows) The good thing about the Trifle Bowl, is that it comes in three parts: the bowl, the base and the lid. So it was easy for me to just put the lid on it, take it off the base and stick it easily on a shelf in the fridge.  Who knows, when DH comes home after his "client lunch/dinner, etc" in London at 2am with his "hungry/munchy head on" he will open the fridge and think he is in heaven! (I think I will even stick a sign on the top saying: EAT ME!)

Just hope he doesn't wake me up to thank me! z-z-z-z-z-z-z-z-z!!!!!

(aren't those tulips just Lovely!!! LJ gave them to me!)

all about wheatgrass

Growing this on my kitchen windowsill.

Ever been to a juice bar and they have these perfect long rows of green "grass" waiting to be "juiced" into a wheatgrass shot?  Well, I know that wheatgrass has sooooo many benefits to your health and thought since TJ and I make smoothies everyday, why not try growing this at home and cut off a handful for our smoothie every morning?  I bought a packet of seeds at the garden center, sprinkled them on some soil, lightly covered them with more soil, then made sure they stayed moist and walah! 6 days later I got this!


Wheatgrass -  is said to speed up tissue healing, cleanse the liver and help stabilize blood-sugar levels – great for warding off sugar cravings. Its’ also packed with potassium (nicknamed the ‘youth mineral’), which firms and tones skin. It’s full of fibre and contains more appetite-suppressing protein than chicken, eggs or fish and more iron than spinach. And it’s a great source of magnesium, which boosts digestion and banishes bloated tummies. If you don't want to grow your own, or can't handle the taste of a "shot" at your local juice bar, try Sweet Wheat Capsules, £26.95 for 60 (08456 585858 or www.xynergy.co.uk) or Wheat Grass Sachets, £17.99 for 30 (www.wheatgrassuk.com).

If I do say so myself. . .

my front garden is looking mighty fine!!!

Here are some pics of our front garden.  Sun is coming up, tulips are in their glory and it is a happy day!
(and I am so excited I am getting my hair done today!!)

Views from my kitchen window.

(as usual, you can click on any image for an enlargement)

edible hanging basket!

This is ever so easy to do!!!!

The past several years I have attempted every kind of hanging basket arrangement outside my front door, but never really satisfied with the end result.  It gets so much sun and is so dry by the end of the day that everything just looks leggy and straggley and not pleasant, and I end up taking it down by mid-summer.  I have a neighbour 3 houses down from me who has these PERFECT, lovely hanging baskets overflowing with bounds and bounds of purple and pink flowers.  Every year. Always the same. I am always green with envy!!!  (but he is retired and probably has nothing better to do than water and feed his "blessed baskets" 5 times a day!)  I don't!


This year I am going to be different. . . Practical. . . and hopfully successful!

I have just made a lovely hanging basket today.  I used last year's basket, but bought 6 x "Tumbling Tomatoes", which are cherry tomatoes, PERFECT for hanging baskets and they were "3 for 2" at the "Country Gardens" garden centre.  I also wanted it to smell fragrant, so as well as the tomatoes, bought a Thyme and a Lemon Thyme plant and put that in my hanging basket.

This year I am going to include those special crystals you can get at the garden centres that retain water in hanging baskets, so fingers crossed all will be successful!

I even sowed some loose leaf lettuce seeds in the gaps!  Cheeky, or what!??!!!

" I figure that if that cute UPS man has a Pampered Chef delivery for me and I am just getting out of the shower, then he can have a little snack of tomatoes and lettuces, while he waits for me to come down to open the door!"

 

not looking great yet, but it will soon!!!!!!!  (well that IS the plan!!!)

excuses, excuses. . . .

. . . just want you to know that I haven't posted "daily" lately because of two things:  
1.  TJ has his Easter/spring break which lasts 4 weeks long and I have been very busy with him, which is far more important than blogging!, and 
2. after 10 days of feeling rather ill and "chesty", today have been diagnosed with bronchitis and need to get loads more rest, sleep, antibiotics, etc, etc. 
so. . . . . I will plough on, but if I don't post much, you now know why!  Won't be for long, though, PROMISE!!!!  (hate being ill!!!)

veggie progress

I know it is still early days in the veggie plot, I haven't even turned over all the raised beds yet, however things are starting to take shape and I can't wait for this year's growing season!!!  Things are going to plan and am very happy so far.

Garlic I sowed last autumn is really starting to take off and looking exceptionally healthy.

Runner Beans are coming up nicely - will have to keep an eye on the weather forecast - must cover these up in fleece if a frost is predicted.

Sweet peas are almost ready to go outside and be planted. Should have sowed more, but will sow more straight in the ground soon.

Lettuces are progressing well in the greenhouse.  Hopefully they will be ready in time for my "girls night in" at my house in a couple of weeks time and have a lovely leafy green salad!

Miragolds are all sprouting well from last year's seeds.  These will keep away the nasty insects from the veggies.

Green and yellow Courgettes and Spaghetti Squash are just now sprouting out.  I love their two big fat leaves when they sprout up.  They are saying:  "hey - look at me - I am going to be BIG and FRUITFUL!"
(ok, I am a bit sad at times!)

(As usual, you can click on any pic to get an enlargement.)

Tulips galore!

I love daffodils - really I do, however I will not plant them in my garden. The reason is simple - they are in full bloom for 5 days at the most, then show their ugly, dying heads for weeks on end before we are able to cut them down. (they need their dying heads and leaves to remain so it will put nourishment back into the bulb for the next year.) The sight of daffodils is such a wonderful sign of spring, so bring on the daffodils! (just somewhere else)

Now about tulips. . . . Tulips last just a little bit longer than daffodils, but they come on at different stages, so I had tulips blooming in my garden three weeks ago, tulips blooming now and some coming into bloom in the next week.  Tulips are my VERY FAVOURITE flower of all time!!!!!  Their leaves and stems are so succulent and the colours of their heads are so varied.  A bouquet of tulips in my kitchen ALWAYS cheers me up!  And when their heads have died away, their petals just gently fall to the ground leaving just a lonely stem - not as ugly as those dead daffodils at all!!!

Two years ago I planted over 300 tulip bulbs in my front garden.  The pics above are just a couple in bloom at the moment.  (as usual, you can click on any image for an enlargement)

Lamb Burgers

Made these lovely lamb burgers last night.  I just took some minced lamb and added a handful of quaker oats, an egg, 1/2 an onion, chopped, some worcester sauce and some garlic and mixed it all up together and made them into patties, then fried them in my 24cm Skillet.  I am trying to cut down on bread, so just took two iceberg lettuce leaves and popped the burger into it and added loads of ketchup!  YUM!!!

growing progress. . .

Things are coming along nicely in the greenhouse.  Almost everything has germinated and little seedlings are springing up everywhere! (as usual, you can click on any image for an enlargement)

Here are Miragolds and Dahlias from seeds I saved from last year's flowers.

In the foreground are sweetpeas and behind that are tomatoes and in the far section are loads and loads of sunflowers!

Sweetcorn is just starting to pop out!  I "acquired" this American pack of super-sweet sweetcorn seeds from someone I know in the USA. (you know who you are!) The sweetcorn over here tastes NOTHING like American grown corn.

Lettuces are doing really well in the grow bag! Nothing beats home picked lettuce!

Pretty soon I will have to cover these potato sprouts with some more soil.

The 300 onion sets I planted last autumn took a beating over the winter, but are looking a bit better now. TJ and I planted 40 potatoes just behind the onions today.

Gotta finish digging over the soil around the rhubarb plants. Tomorrow is another day!  The poppies in the foreground look lush - I just love their foilage. They should bloom at the end of May.

All in all it was a lovely day - first time TJ and I have been out in short sleeves all day - digging and raking and planting and getting rid of brambles and weeds.  Not the most rewarding of days in the garden, but need to clear out before we can do the fun task of planting everything!