That dinner was just the first of what I hope will become a lifetime of meals together. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. Chia gave him that nickname when I was trying to create a dinner to show off my culinary talents. Let's call him Sushiman, even though he hates that name. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). (Wanna see wedding pictures? Click here.) Originally from the Bronx, I've been living in Israel since 1983. If you ask my husband (or my coworkers), I haven't logged out since! So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. Top with the sweet potatoes and serve.October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. Transfer to 4 bowls or a large serving platter. Stir in the cucumbers, radishes, pomegranate seeds, cilantro, and mint.Ĩ. Taste for seasoning and add more lime juice or salt, if you like. Stir the remaining 3 tablespoons lime juice into the quinoa with the remaining 1 tablespoon olive oil and the chickpeas. Remove the lid, fluff the quinoa with a fork and transfer to a large bowl.ħ. Remove the pan from the heat, cover with a lid, and let steam for 5 minutes. Simmer, uncovered, for 15 to 20 minutes, or until it absorbs the water.Ħ. Bring to a boil over high heat, and immediately lower the heat to maintain a steady, gentle simmer. In a saucepan, combine the drained quinoa, water and a pinch of salt. In a fine-meshed strainer, rinse the quinoa under cold water for 30 seconds. Use a metal spatula to turn the potato wedges and coat them in the juice. Remove and sprinkle with 3 tablespoons of the lime juice. Roast for 15 to 20 minutes, or until golden brown and tender when pierced with the tip of a paring knife. On the baking sheet, toss the potatoes with 2 tablespoons oil. Lime Roasted Sweet Potatoes with Quinoa and HerbsĢ sweet potatoes (about 1 1/4 pounds), cut into thin wedgesġ 1/3 cups quinoa (red, white, black, or mixed)Ģ Persian (mini) cucumbers, cut into small diceġ. A few more minutes of light each day, as my mom used to say. So cook something this weekend, friends! and we’ll get through it. January is here It’s cold and dreary in the Northeast, but having a tasty meal makes it brighter and sharing the meal with friends, brighter still. If you haven’t quite mastered cooking quinoa, check out this post I wrote for Simply Recipes. I’ve eaten this Carrot Soup with Miso and Ginger more days than I can count, and I’m still not tired of it, but even my robotic eating for breakfast and lunch needs a change once in a while. I just love this for lunch because that’s the meal that eludes me the most. Sprinkle generously with cinnamon and serve hot or pour on the milk of your choice and a smidgen of maple syrup.īut I digress. Seriously, it’s yum, topped with some toasted nuts, dried fruit, apple slices, you name it. You can heat it up in the micro and have it for breakfast instead of oatmeal. Add some pop with pomegranate seeds and mint, and crunch with radishes and cucumbers.Ĭome to think of it, having a batch of quinoa in your fridge can get you through a week of lunches and even breakfast. A bowl of quinoa, topped with roasted sweet potato wedges, and drizzled with plenty of lime makes a great lunch. There are so many ways to brighten January, and here’s one of my favorites.
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