Quinoa (Chenopodium quinoa)is a grain native of the Andes Mountains where it has been an important source of food for 6,000 years. High in protein, it is eaten in Peru as a cereal or in stews. It is also used as a soup thickener.
1 cup quinoa (Washed in a bowl with cold water and rubbing the grain between the palms of both hands. Pour grain in a fine sieve and rinse with cold water.)
3 cups water
2 1/2 tsp salt
1 cup roughly chopped cilantro
3 medium firm, ripe tomatoes cut up in about 1/2-inch pieces
4 scallions trimmed and finely chopped
Juice of one lemon
1/3 cup olive oil
1 tsp powdered cumin
Put water, quinoa and 2 teaspoons of salt in a 3-quart saucepan. Cover pan until water begins to boil. Lower heat to medium and cover pan ajar. Cook quinoa for about 15 minutes or until grain is done but not mushy. Drain quinoa well in a fine sieve. Transfer quinoa into a medium size glass bowl and let it cool, preferably refrigerate overnight.
Fluff up quinoa with a fork. Add cilantro, tomatoes and scallions. In a small bowl make a dressing with the lemon juice, olive oil, cumin and remaining salt. Pour dressing over salad and toss well. Add salt if necessary.
2 tomatoes, diced
1 cucumber, diced
1 bell pepper, diced
46 oz, or 1 large can of tomato or vegetable juice
Mash up the diced tomato in a bowl or lightly pulse in blender if desired). Add diced cucumber and diced pepper to the bowl. Pour in the tomato or vegetable juice and stir. Chill for 20-30 minutes in the refrigerator. If juice is already chilled, serve immediately. Serve with whole grain or gluten-free bread or crackers.
1 small onion, diced
3 cloves garlic, diced
Salt and pepper to taste
2 carrots, diced
2 stalks of celery, diced
2 medium potatoes, diced
1 can kidney beans, rinsed of extra salt & drained
1 large can (128 ounces) whole tomatoes, roughly chopped
2 quarts water
Pinch of the following dry herbs: thyme, basil leaves, oregano, garlic powder, onion powder and parsley
Saute onions and garlic in a heavy pan. Add all ingredients and cook on medium heat for 15 minutes. Let simmer for 35 minutes. Eat with corn bread or crackers
1 quart beef broth
2 cups raw beets, peeled and chopped or shredded
1 onion, chopped
1-2 cups cabbage, shredded
Salt and pepper, to taste
Put in a tightly covered kettle and simmer until very tender. Add 1 tablespoon lemon juice or vinegar and enough water to make 1 1/2 quarts. Add 1/2 cup of sour cream or put a spoonful in each of 4 bowls. Season accordingly.
1 gallon of low-fat milk (1% fresh, or reconstituted) and 1 qt. water
2 lbs fresh broccoli florets and stems, chopped
1 tsp of fresh chopped garlic or 1/2 tsp dried garlic
1/2 yellow onion, diced small
Salt and pepper, to taste
Flour to make a roux
1/2 lb melted butter or margarine to make the roux
Mix butter and flour together and set aside until later. Bring broccoli, onion and garlic to a boil in the milk and water and allow to cook until very soft. Strain the vegetables out of the juice and set aside. Save liquid and vegetables separately. Puree the vegetables in a blender or food processor and mix in the saved liquid. Reheat pureed mixture and bring to a boil. Season to taste and thicken with the roux or the cornstarch. Allow to simmer on low heat and serve hot.
Chef Robert Margolis