With the plethora of recipes out there and people who give way to high of ratings for recipes... it's like what's really good out there? This recipe is vouched for, by me, and it's delicious!
Do you like quinoa? broccoli? kale? and curry? It's the curry that makes it taste amazing. Anyways, give it a try yourself. You'll thank me later.
Happy eating! :)
Click on this link to get the recipe : Get your health on with this recipe!
Wednesday, October 26, 2016
Monday, October 24, 2016
Friday, October 21, 2016
Wednesday, October 19, 2016
Monday, October 17, 2016
Friday, October 14, 2016
Wednesday, October 12, 2016
Tuesday, October 11, 2016
Sunday, October 9, 2016
Cabbage heads form in the center of the plant. Feel the heads as they form. Initially they will be soft, and will give when you squeeze it. As the head matures, it will get larger, and become firm to feel. Cut cabbage heads when they are full and firm. The one on the left is slightly less mature than the one on the right.
Friday, October 7, 2016
It saddens me to write that we lost our latest Broccoli crop. Don't despair we have more Broccoli coming. You might be wondering who's the culprit? It's Voles. Voles are a small rodent, a relative of the mouse but twice as big. It's strange because we planted Broccoli and Cauliflower in the same bed and the Voles didn't touch the Cauliflower. I suppose they have preferences.
Thursday, October 6, 2016
Quinoa with Cabbage and Green Beans
Here’s an easy dish to highlight super-nutritious quinoa. With a flavorful sauté of onion, cabbage, and green beans, this needs very little in the way of seasoning. Serve with a simple bean dish and a colorful salad or slaw for an easygoing meal.
- 1 cup raw quinoa (any variety)
- 2 cups vegetable broth or water with 1 vegetable bouillon cube
- 2 tablespoons olive oil
- 1 large red or yellow onion, quartered and thinly sliced
- 8 to 10 ounces fresh slender green
beans, trimmed and cut into
1-inch lengths (use thawed organic green beans if fresh are
out of season, or as a shortcut)
- 4 cups thinly shredded green cabbage (regular, savoy, or nappa)
- 2 tablespoons minced fresh dill, or more, to taste
- 1 tablespoon poppy or sesame seeds, optional
- Salt and freshly ground pepper to taste
Rinse the quinoa in a fine sieve and combine in a saucepan with the broth. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Layer the cabbage and green beans over the onions, cover, and cook for 5 minutes.
Uncover, turn the heat up to medium-high, and sauté, stirring frequently until all the vegetables are lightly and evenly browned.
Transfer the cooked quinoa to the skillet and stir it in. Sauté for 3 to 4 minutes longer, stirring often. Add the dill and optional poppy seeds, season with salt and pepper, and serve.
Remember that bean sprout from a while back? Well, here it is a week later. Growing strong and looking good. They will be vulnerable to frost up until the moment of harvest. So fingers, toes and whatever you can think of crossed to bring luck!! This particular bean is a green bean but we also have purple beans, romano beans and yellow wax beans.
Wednesday, October 5, 2016
Sunday, October 2, 2016
Ever hear of Red Kuri Squash? Well, this here is it! It's a thick skinned pink colored winter squash. Kinda looks like a small pumpkin without the ridges. And here's a fun fact the word “kuri” translates to mean chestnut in Japanese, the main flavor profile found in the Red Kuri squash.