Recipe Tag: Starches

Spicy Chickpeas with Quinoa – Virtual

Use a mesh strainer and rinse the quinoa under cold water until the water runs clear.

Set aside.

Heat olive oil in a large skillet over medium high heat.

Once the oil is hot, add the onions and garlic.

Cook for about 3 minutes. Stir frequently.

When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.

Stir to combine and bring to a simmer.

Once simmering, add the quinoa and chickpeas.

Stir to combine, reduce to a simmer, and cover.

Cook the quinoa until the liquid is absorbed and grains begin to visually “sprout,” about 15 to 20 minutes.

Slice green onions thinly and and dice the avocado.

Once the quinoa is cooked, stir in the lemon juice.

Top with green onion and avocado and serve. (Also great chilled!)

Parsnip and Potato Puree

Gather all ingredients and equipment.

Place chopped parsnips and potatoes in a pot with cold stock or water, cover, and bring to a boil. Cook until fork tender.

While vegetables are boiling, add the vinegar to the milk to create buttermilk.

When vegetables are done cooking, strain and reserve liquid.

Place all ingredients, minus the reserved liquid, into a blender or food processor. Process until smooth and creamy.

Add reserved liquid as necessary if the puree is too dry.

Creamy Grits

Gather all ingredients and equipment.

In a medium sized pot, bring water, milk, and salt to a boil.

Add the grits and whisk to combine.

Decrease the heat to low and cover the pot with a lid. Whisk occasionally to avoid lumps.

Cook until creamy, about 20-25 minutes, adding more water as necessary to prevent grits from getting too thick.

Once creamy, remove the pot from the heat and mix in the cheese. Serve warm.

If not serving immediately, you may need to add more liquid. Grits will continue to thicken as they sit.

Baked Tortilla Chips – Virtual

Gather all ingredients and equipment. Preheat oven to 350°F (175°C).

Cut the tortillas into 8 wedges and add to a large bowl.

Drizzle the oil over the tortillas. Gently toss the tortillas until they are evenly coated in oil.

Add salt and seasonings to bowl and toss to coat. (Optional Method: Grind salt and spices in a spice grinder or mortar and pestle. This will help them to stick better and create a more even coating.)

Spread tortillas evenly on a baking sheet lined with parchment paper. Try to avoid overlapping the chips.

Bake for 10 to 14 minutes or until chips start to turn light brown on the edges.

Allow to cool before serving – the chips will continue to crisp up as they cool down.

Cilantro Lime Brown Rice – Virtual

Gather all ingredients and equipment.

Place rice in a mesh colander and rinse under cold water.

Put the rice and water medium sauce pot, on medium-high heat, and stir.

Bring the liquid to a boil.

Once boiling, reduce the heat to low and cover the rice.

Simmer the rice for 30 minutes and taste the rice to see if it is still crunchy. If so, check for water on the bottom of the pot; add ¼ cup of water if all the water has been absorbed and continue to cook. If it is cooked and the water is absorbed, turn off the heat.

While the rice is cooking, prepare the remaining ingredients.

Finely chop the cilantro leaves. Juice the lime. Set to the side.

When the rice is a good consistency, turn off the heat and keep it covered for 10 minutes.

Fluff the rice with a fork.

Add the cilanto, lime juice, and salt and enjoy!

Simple Quinoa

Place the water, salt and pepper in a skillet over high heat.

When the water boils add the quinoa and reduce the heat until the quinoa is simmering.

Cook for 10 minutes covered and the remove the lid.

Continue to simmer until the quinoa is soft and the liquid evaporated.

Add more water 1/4 cup at a time if needed.

When the water has evaporated turn off the heat and cover.

Let stand for 5 minutes.

Fluff the quinoa with a fork and serve.

.

Spicy Chickpeas with Quinoa

Use mesh strainer and rinse the quinoa under cold water until the water runs clear.

Set aside.

Heat olive oil in a large skillet over medium high heat.

Once the oil is hot, add the onions and garlic.

Cook for about 3 minutes. Stir frequently.

When the onions are soft, add the stock, diced tomatoes, tomato paste, cumin, red pepper flakes, salt and pepper.

Stir to combine and bring to a simmer.

Once simmering, add the quinoa and chickpeas.

Stir to combine, reduce to a simmer, and cover.

Cook the quinoa until the liquid is absorbed and grains begin to visually “sprout,” about 15 to 20 minutes.

Slice green onions thinly and and dice the avocado.

Once the quinoa is cooked, stir in the lemon juice.

Top with green onion and avocado and serve. (Also great chilled!)

Brown Rice Pilaf

Rinse rice in fine mesh strainer until the water runs clear. Allow to drain.

Heat olive oil in a medium saucepot over medium heat. Add the onions and cook until translucent, about 2-3 minutes, stirring frequently.

Add in the mushrooms and garlic, cook for another 2 minutes, stirring frequently.

Add in the rice, salt and pepper and toast for 2 minutes, stirring frequently.

Add the lemon juice and vegetable stock. Bring to a boil, then reduce heat to a simmer and cover pot with a lid and allow to cook for 25-35 minutes (it is best to follow package instructions) adjusting temperature down if needed or until rice is tender and liquid is gone. Do not stir while cooking.

Fluff with a fork. Stir in parsley.

Cornbread Grits

Toast cornmeal in a medium-sized pot over medium heat, stirring frequently so it does not burn. Cook until golden brown and fragrant (about 2-3 minutes). Set aside in a small bowl.

In the same medium pot, bring almond milk and water to a rolling boil.

Add toasted cornmeal to boiling water/milk, whisking constantly to avoid burning and clumping. Reduce heat to low, and cook grits until creamy and thick, about 15-20 minutes.

Take grits off the heat, and add in butter, honey, light brown sugar, and salt. Mix to combine.

Serve warm.

Cornbread Muffins (HmF)

Preheat oven to 325°F (162°C).

In a medium bowl, whisk together dry ingredients: yelllow cornmeal, all purpose flour, salt, baking powder, and sugar.

In a small microwave safe bowl, microwave the butter for 15 seconds or until melted. Whisk together butter, buttermilk, and egg.

Add the wet ingredients into the dry. Using a rubber spatula, fold to combine. Do not over mix. It will be moderately lumpy (this is good!). After you fold, let sit for 10 minutes to hydrate the corn.

Place 12 muffin liners in a muffin pan. Spray the liners with non-stick spray.

Fill muffins 3/4 of the way with batter. Bake for about 15 minutes or until golden brown.

Remove and cool on wire rack. Serve immediately, or once cooled, wrap in plastic wrap and put in the freezer or refrigerator.