Quinoa Corn Chowder

made by Gretchen for the Jan 2011 meeting
from kiwimagonline.com

Ingredients:
2 Tbsp olive oil

1 1/2 cups finely chopped leek or onion

3/4 tsp dried oregano

4 cups water (optional - I usually use veggie broth. It adds more flavor!)

1 lb red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)

3/4 cup quinoa, rinsed by swishing in a bowl and drained

4 cups fresh or frozen (defrosted) corn kernals

1 1/4 tsp salt, plus more to taste

freshly ground black pepper

1/2 cup pimento-stuffed green olives, chopped if large (I don't use a full 1/2 cup usually)

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced scallion (green onion) greens

1 to 2 Tbsp. freshly squeezed lime juice (I always add at least 2 tbsp, sometimes a little more!)

Method:
In a heavy soup pot, heat 1 Tbsp of the oil over medium heat. Add the leek and oregano. Cook, stirring occasionally, until the leeks begin to wilt, about 4 minutes.

Add 4 cups water (or broth, see above) and the potatoes. Bring to a boil over high heat. Add the quinoa. Boil uncovered over medium-high heat for 10 mintues.

Meanwhile, in a food processor or blender, process 3 cups of the corn kernals with 1 cup water to create a course puree.

After the quinoa has cooked for 10 minutes, stir in the corn puree and remaining corn kernals. Adjust the salt and add lots of freshly ground black pepper.

Continue cooking until the quinoa and potatoes are tender (the grains should be translucent and have no opaque white dot in the center), about 2 to 3 minutes more. Stir in the olives, cilantro, scallion greens and additional tablespoon of oil.

Add enough lime juice to sharpen the flavors.

Nutrition facts per serving:
calories 471, fat 14g, protein 13g, carbohydrate 82g, dietary fiber 9g

Wild rice with roasted chestnuts

by Idy

Ingredients

2 tbsp grapeseed oil / coconut oil

1 large yellow onion, chopped

2 1/2 cups uncooked wild rice or a packet from Trader Joe’s

a quart of free range chicken broth or vegetable broth

1 cup water

1 tbsp fresh thyme leaves

a container of drained yellow roasted tomatoes from Trader Joe’s refrigerated section( you can substitute sundried tomatoes in oil, drained)

Salt and freshly ground black pepper to taste

1 cup of chopped roasted chestnuts

1/2 cup dried cranberries

1 cup thinly sliced celery

1/2 cups minced fresh flat-leaf parsley

a handful of sliced almonds (optional)




Saute yellow onions in oil till cooked. Add the wild rice, water, broth, salt , thyme leaves, & pepper and cook rice till done. Then add the celery, parsley, chestnuts and cranberries, roasted tomatoes , almonds and mix.

Maple-Glazed Apple and Sweet Potato Gratin

Made by Deanne for Jan 2011 Meeting

Please note. The gratin will reduce in size so make more than you think you'll need.
Adapted from "The Thanksgiving Table" by Diane Morgan.

Ingredients:

5 tablespoons coconut oil
3 tablespoons tapioca flour (or arrowroot flour or any other thickening agent, even cornflour)
1/4 cup pure maple syrup
1/2 teaspoon salt
3 large dark- orange-fleshed sweet potatoes (about 3 lbs)
3 Granny smith apples (about 1.5 lbs), peeled, cored and thinly sliced (an apple corer would come in handy!)

Method:
Preheat oven to 350 degrees F.
Coat a circular pyrex baking dish with 1 tablespoon coconut oil. Set aside.
In a small saucepan, melt the remaining 4 tablespoons of coconut oil over medium-low heat. Add the flour to the pan, whisking constantly, until the flour is blended and cooked through, about 1 minute.
Add the maple syrup and salt. Simmer, whisking frequently, until the sauce thickens, about 4 minutes. Remove from heat and reserve.

Arrange a row of alternating sweet potato and apple slices around the pan until filled.
Pour the reserved sauce evenly on top. Cover the dish tightly with foil or the lid and bake for 40 minutes.
Uncover, raise the oven temperature to 450 degrees F and baste the sweet potatoes and apples with the juices that collect in the bottom of the pan. Bake the gratin, basting every 10 minutes, until the sweet potatoes are tender and nicely browned at the edges, about 30 minutes longer. Serve immediately, or keep warm in a low oven for up to 30 minutes. Baste just before serving. (The gratin can be made up to 8 hours ahead. Cover, and set aside at room temperature until ready to bake.)

Energy Balls Variation

Made by Deanne for Jan 2011 Meeting.

(all measurements approximate. Go with your instinct)

Ingredients:

2 cups almonds,soaked for 12 to 24 hours and rinsed

1/2 cup sunflower seeds

Pulp of one fresh young coconut and a little of the juice

25 fresh Medjool Dates

1 tablespoon of Mesquite Powder

1 tablespoon of Maca Root powder

1 cup raw cocoa nibs (put in vitamix for 30 seconds to turn to a coarse powder)

1 tablespoon ginger powder (or fresh ginger, grated)

1/4 cup sesame seeds

1/2 cup sunflower seeds

A little juice from the young fresh coconut,just for consistency.

Method:

In a food processor, chop nuts,sunflower seeds and coconut pulp coarsely.

Hand cut Medjool dates into small pieces.

Add remaining ingredients. Add a little coconut juice, if necessary.

You want a firm mixture. Not too dry, but not too wet.

Form into balls and freeze.

Take out of the freezer 30 minutes prior to serving.