My February 2007 Recipe Winner
Not only am I new to this community, but I've also never posted to a community before! How can that be?
I went dairy-free a month ago, as recommended by my boss (a naturopath). His wife gave me this outstanding recipe.
Ingredients:
1 3/4 cups water
2-3 chipotle chili pods (dried/smoked jalapeno) --leave pods whole/take out after cooking (too hot to eat)
Pinch of salt
1 cup quinoa, well-rinsed
1 red onion, peeled and finely chopped
1 tbsp olive oil
2 cloves garlic, pressed
1 lg. sweet potato or yam, cut up
3 cups kale
1/4 cup molasses (not blackstrap) --I used brown rice syrup
1 1/2 tbsp dijon mustard
2-3 tbsp tamari --I used wheat-free since my roomie is allergic
pinch of chipotle chili powder
2 tbsp fresh lemon juice
lightly toasted, chopped pecans or walnuts
Directions:
In a medium-sized saucepan, bring water, chipotle chili pods, and salt to a boil. Add quinoa, reduce heat and simmer for 18 minutes or until done. Let sit 5 minutes before removing chipotle chili pods and fluffing with a fork.
While quinoa cooks, heat a large heavy skillet over medium heat. Add onions and oil, stir, cover, reduce heat and "sweat" onions until soft. Remove cover, add garlic and stir. Cook for a few minutes before adding sweet potato and kale. [At this point, I'd just keep adding kale until there's no more room in the skillet--3 cups wasn't enough to balance the potatoes, I think.] Stir, cover, and cook over medium heat until yams and kale are done, 12-15 minutes or so.
While vegetables cook, mix molasses, mustard, tamari, and chili powder. When sweet potatoes and kale are tender, add sauce. Simmer for about ten minutes, then add lemon juice. Serve over quinoa and top with nuts.
A++++++++
I went dairy-free a month ago, as recommended by my boss (a naturopath). His wife gave me this outstanding recipe.
Ingredients:
1 3/4 cups water
2-3 chipotle chili pods (dried/smoked jalapeno) --leave pods whole/take out after cooking (too hot to eat)
Pinch of salt
1 cup quinoa, well-rinsed
1 red onion, peeled and finely chopped
1 tbsp olive oil
2 cloves garlic, pressed
1 lg. sweet potato or yam, cut up
3 cups kale
1/4 cup molasses (not blackstrap) --I used brown rice syrup
1 1/2 tbsp dijon mustard
2-3 tbsp tamari --I used wheat-free since my roomie is allergic
pinch of chipotle chili powder
2 tbsp fresh lemon juice
lightly toasted, chopped pecans or walnuts
Directions:
In a medium-sized saucepan, bring water, chipotle chili pods, and salt to a boil. Add quinoa, reduce heat and simmer for 18 minutes or until done. Let sit 5 minutes before removing chipotle chili pods and fluffing with a fork.
While quinoa cooks, heat a large heavy skillet over medium heat. Add onions and oil, stir, cover, reduce heat and "sweat" onions until soft. Remove cover, add garlic and stir. Cook for a few minutes before adding sweet potato and kale. [At this point, I'd just keep adding kale until there's no more room in the skillet--3 cups wasn't enough to balance the potatoes, I think.] Stir, cover, and cook over medium heat until yams and kale are done, 12-15 minutes or so.
While vegetables cook, mix molasses, mustard, tamari, and chili powder. When sweet potatoes and kale are tender, add sauce. Simmer for about ten minutes, then add lemon juice. Serve over quinoa and top with nuts.
A++++++++