ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Many years ago, when I shared a podium with a professional from the Rodale Institute who was talking about future grains and new forms of old forgotten ones, he introduced quinoa. Since then I have become especially fond of it with spicy dishes
Yield: 4 to 6 servings
1-1/4 cups quinoa or quinoa mixed with lentils 1 Tablespoon good-quality olive oil, preferably Spanish 1 cup chopped onion 2 carrots, washed, unpeeled and chopped medium-fine 1-2/3 cups chicken broth ½ teaspoon salt 1 teaspoon ground cumin 2 to 3 tablespoons coarsely chopped flat-leaf parsley
1. Preheat grill to medium-hot or 400F (205C) if not already hot; it can be a stamp fire—after the flare-up stage has passed. Place oil in a 4- to 5-quart heavy pot, then add onion and carrots. Cook on grill or on stovetop, stirring occasionally, until soft, 7 to 10 minutes.
2. Using a very fine sieve, rinse quinoa in hot water about 1 minute. Add quinoa to pot and immediately add broth, salt and cumin. Stir well, cover and cook 15 minutes, turning heat to low or, if on a grill, setting to side away from direct heat. Stir and cook until done as desired, adding hot water as necessary to keep the grain from sticking.