quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

maple walnut ice cream

Ingredients

• Servings: 5
• 1 1/2 cups heavy whipping cream
• 5 egg yolks
• 1 1/2 cups milk
• 2 tablespoons white sugar
• 1 tablespoon corn syrup (optional)
• 3/4 cup maple syrup
• 1/8 teaspoon coarse salt
• 1/4 teaspoon vanilla extract
• wet walnuts:
• 1 1/2 cups walnut halves
• 1/2 cup maple syrup
• 1 tablespoon maple syrup
• 1 pinch salt

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 4 hrs 5 mins


• pour cream into a large bowl and set a mesh strainer over the bowl. whisk egg yolks together in a separate bowl.
• heat milk, sugar, and corn syrup together in a saucepan over medium-low heat until milk begins to steam, about 5 minutes. slowly pour about 1/2 cup heated milk into the egg yolks, whisking constantly. scrape egg yolk mixture into the saucepan with a heatproof spatula.
• cook and stir milk mixture constantly with the spatula, scraping the bottom of the saucepan often, until mixture thickens and coats the spatula, about 10 minutes. remove saucepan from heat; pour mixture through the mesh strainer into the cream.
• stir 3/4 cup maple syrup, coarse salt, and vanilla into cream mixture, then place the bowl over a larger bowl of ice water; stir to cool to room temperature. chill mixture in the refrigerator, about 2 hours.
• preheat oven to 275 degrees f (135 degrees c). spread walnuts a baking sheet.
• toast walnuts in the preheated oven until they turn golden brown and become fragrant, about 15 minutes. set nuts aside to cool to room temperature. chop nuts coarsely.
• heat the 1/2 cup plus 1 tablespoon maple syrup in a saucepan until it comes to a boil. stir in walnuts, and return to a boil. stir nuts for 10 seconds, remove from heat; set aside to cool completely. the nuts will be wet and sticky when cooled.
• remove cream mixture from the refrigerator, pour into your ice cream maker, and freeze according to manufacturer's instructions. during the last few minutes of churning, stir in wet walnuts.

Easy Grilled Zucchini

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 zucchinis, sliced 1/4-inch thick, lengthwise
• 1 tablespoon grill seasoning

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat grill for medium heat and lightly oil the grate.
• drizzle zucchini slices on both sides with olive oil and season with grill seasoning.
• grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.

Stuffed Tomatoes With Grits And Ricotta

Ingredients

• Servings: 8
• 1/2 cup dry grits
• 1 1/2 cups water
• 3/4 teaspoon salt
• cooking spray
• 1 1/3 cups ricotta cheese
• 1/3 cup grated parmesan cheese
• 1/2 cup grated asiago cheese
• 2 eggs
• 2 1/2 teaspoons garlic powder
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon crushed red pepper
• 1 teaspoon salt
• 8 tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• in a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. bring to a boil, then simmer until grits are tender, 15 to 20 minutes. cool.
• preheat an oven to 350 degrees f (175 degrees c). coat a baking sheet with nonstick cooking spray.
• beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, parmesan cheese, and asiago cheese. stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. mix well.
• slice the top off of each tomato. use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. fill each with the grits mixture. arrange stuffed tomatoes on prepared baking sheet.
• bake in preheated oven until light golden brown, 30 to 40 minutes. allow to cool slightly before serving.

mexican-style hot chocolate

Ingredients

• Servings: 12
• 1 1/2 cups cold water
• 1/2 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 6 cups whole milk
• 1 tablespoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. stir in milk; heat until hot chocolate just forms around the edge. mix vanilla extract into hot chocolate. blend until smooth with an immersion blender to make the drink slightly frothy.

ninety minute cinnamon rolls

Ingredients

• Servings: 12
• 3/4 cup milk
• 1/4 cup margarine, softened
• 3 1/4 cups all-purpose flour
• 1 (.25 ounce) package instant yeast
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1 egg
• 1 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 1/2 cup margarine, softened
• 1/2 cup raisins (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• heat the milk in a small saucepan until it , then remove from heat. mix in margarine; stir until melted. let cool until lukewarm.
• in a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. add water, egg and the milk mixture; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has just pulled together, turn it out a lightly floured surface and knead until smooth, about 5 minutes.
• cover the dough with a damp cloth and let rest for 10 minutes. meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
• roll out dough into a 12x9 inch rectangle. spread dough with margarine/sugar mixture. sprinkle with raisins if desired. roll up dough and pinch seam to seal. cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. cover and let rise until doubled, about 30 minutes. preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 20 minutes, or until browned. remove from muffin cups to cool. serve warm

Simple Deviled Eggs

Ingredients

• Servings: 2
• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon white sugar
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped celery
• 1 pinch paprika, or to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• slice eggs in half lengthwise and remove yolks; set whites aside. mash yolks with a fork in a small bowl. stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. stuff or pipe egg yolk mixture into egg whites. sprinkle with paprika. refrigerate until serving.