Curried Quinoa Pilaf

I got this recipe out of Great Vegetarian Cooking Under Pressure by Lorna J. Sass. It was just what I needed since I always get into a rut with only cooking Italian, Mexican and American. This recipe was pretty quick and very tasty. It is meant for a pressure cooker, but can be easily adapted to a regular pot on the stove.

Curried Quinoa Pilaf
2 t canola oil
1 t minced garlic
2 1/4 c boiling water
1 medium carrot, halved lengthwise and thinly sliced
2 1/2 t mild curry powder
2 t ground coriander seeds
1 t salt
1 1/2 c quinoa, thoroughly washed*
****
1 c cooked green peas

Pressure cooker directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, corander, salt, and quinoa.

Over high heat, bring to high pressure. Lower the heat just enough to maintain pressure and cook for 1 minute. Allow the pressure to come down naturally for 10 minutes. Quickly release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.

Stir in peas, replace (but do not lock) the lid, and cook over very low heat just until the peas are heathe through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the ocoker with a slotted spoon. Fluff up the quinoa before serving.

Pot on stove directions:

Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, coriander, salt, and quinoa.

Over high heat, bring to boil. Lower the heat to simmer, cover and cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.

Stir in peas, and cook over very low heat just until the peas are heated through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the cooker with a slotted spoon. Fluff up the quinoa before serving.

Note
*Be sure to wash quinoa thoroughly to remove any residual saponin--the bitter coating that acts as a natural insect repellent. Use a large, very fine meshed strainer. Set the grains in the strainer and, using your hand to stir the grains and prevent them from overflowing, gently submerge the quinoa in a large bowl of water. Continue stirring with our hand until the water becomes quite cloudy. Lift the strainer, empty the bowl, and fill it with clean water. Repeat submerging the quinoa, stirring, and changing the water utnil the water is just about clear. Drain the quinoa thoroughly.
Or, just rinse with a mesh strainer until the water runs clear.

No Sugar Peanut Butter Oatmeal Cookies

I made up this recipe for my family. I don't like using added sugar or artificial sweeteners, so the only thing that is sweet is the banana. They are delicious for a dessert or for a quick breakfast cookie.

No Sugar Peanut Butter Oatmeal Cookies
1 banana, mashed/pureed
1/4 t salt
1 t vanilla
1 large egg
1 heaping tablespoon natural peanut butter
1 1/2 c rolled oats
1 c whole wheat flour
sprinkle of cinnamon (to your liking)
1 T canola oil
water as needed

Combine all ingredients and mix. Add water if it's a little dry. Spray cookie sheet and drop by the spoonful. Bake at 350 degrees for 12-15 minutes. Makes 12 cookies.

Black bean burgers - Ultimate veggie burger

I have tried many times to make black bean or veggie burgers. Each time they are okay but seem to fall apart. Thus the burger waffle idea. I came across "The Ultimate Veggie Burger" recipe in the October 2010 Parents Magazine. I thought I'd give it a try. I was happily surprised that this recipe was the winner! I tore it out of the magazine so I could have it in my cookbook and wrote "* Winner!" on the top.

I don't know what made the recipe work so well to maintain their shape. Was it the ingredients, the method of letting the mixture rest once mixed, or refrigerating after being shaped? I'm not sure but they are definitely a winner at my house, plus very tasty too!

The other winner about this recipe is that there aren't a lot of uncommon ingredients. Everything in the recipe is usually what most people have in their pantry or food storage.

I doubled the recipe one time and put the second batch in the freezer with wax paper and aluminum foil. We cooked them with the George Foreman grill and had quick burgers that were healthy and tasty! 

The Ultimate Veggie Burger

Ingredients
2 cups (one 14oz can) black beans, red beans, or chickpeas, drained (reserve this liquid if needed)
1 medium onion, quartered
1/2 cup rolled oats (or more, I ended up adding a lot more)
1 T chili powder
Salt to taste
Freshly ground pepper to taste
1 egg
Bean-cooking liquid, stock, or water as needed
1 T olive oil or any cooking oil

How to Make:
Step 1. Place the beans, onion, oats, chili powder, salt, pepper, and egg in a food processor and pulse until chunky but not pureed; if it seem sdry or isn't sticking together, add a little liquid a tablespoon at a time--you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.
Step 2. With wet hands, shape into patties; refrigerate for 15-20 minutes if your schedule permits.
Step 3. Heat a large skillet or griddle over medium high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.

*Can be gluten free if you purchase certain kinds of oats.