According to our local meteorologist, we officially survived the coldest month on record since 1857. The official average temperature for February 2015 was 7.2 degrees, crushing the old record of 9.2 degrees set back in 1857. Not only was it the coldest winter ever on record, February 2015 came in at the third snowiest winters with 40.4" of snowfall. The ski resorts are very happy.
I welcome March with open arms.
We have been trying to eat healthy {and stay warm}. I've been using Bob's Red Mill products forever, especially the dried garbanzo beans (chick peas).
We make hummus twice a month using the recipe from the Moosewood Cookbook, and we love it on these Greek salad sandwiches. I soak the garbanzo beans before going to bed, and make the hummus in the food processor in the morning. Easy peasy.
When I was asked if I would like to review Bob's Red Mill Everyday Gluten-Free Cookbook I immediately said yes since my good friend Donna has celiac disease.
I've been cooking gluten free for our dinner parties with Donna for over eight years, and am always interested in trying new gluten-free recipes.
The recipe I chose from the cookbook included quinoa which I use on a regular basis. It is classified a super-food by nutritionists and a “super-crop” by the United Nations. The National Academy of Sciences calls quinoa “one of the best sources of protein in the vegetable kingdom.”
{This recipe will be on our menu on a regular basis. It was that good.}
Garden Vegetable Quinoa Chili, page 129
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.
Makes 8 servings
11⁄2 tbsp vegetable
oil
2 zucchini, diced
1 red bell pepper,
chopped
1 green bell pepper,
chopped
11⁄2 cups chopped
onions
4 cloves garlic, minced
3 tbsp chili powder
11⁄2 tbsp ground
cumin
1 tsp hot pepper sauce
2 cans (each 14 to 19
oz)
red kidney beans, drained and rinsed
red kidney beans, drained and rinsed
1 can (14 to 19 oz) black
beans, drained and rinsed
beans, drained and rinsed
1 can (28 oz)
crushed tomatoes
1 can (14 to 15 oz)
tomato sauce
tomato sauce
11⁄2 cups hot
cooked quinoa
Fine sea salt and
freshly ground
black pepper
black pepper
Suggested Accompaniments
Plain Greek yogurt
Lime wedges
Fresh cilantro leaves
Chopped green onions
Chopped
radishes
1. In a large pot, heat oil over medium-high heat. Add zucchini, red pepper, green pepper and onions; cook, stirring, for 8 to 10 minutes or until softened. Add garlic, chili powder, cumin and hot pepper sauce; cook, stirring, for 1 minute.
2. In a small bowl, coarsely
mash half of the red beans with a fork. Stir mashed beans, whole red beans,
black beans, tomatoes and tomato sauce into the pot; bring to a boil.
Reduce heat and simmer, stirring often, for about 30 minutes to blend the
flavors. Stir in quinoa. Season to taste with salt and pepper. Serve with any
of the suggested accompaniments, as desired.
Tip
If using the larger 19-oz cans of beans, you may
want to add up to 1⁄2 cup water
to thin the chili.
Storage Tip
Store the cooled chili (without any accompaniments) in an airtight
container in the refrigerator for up to 2 days or in the freezer for up to 6
months. Thaw overnight in the refrigerator or in the microwave using the
Defrost function. Warm chili in a medium saucepan over medium-low heat.
Now it's time to choose a menu for our Key West Party. Thank you for stopping by!
Debbie
