This has to be one of the yummiest recipes that I’ve made in a really long time…and it tastes even better the next day…all the flavours seem to blend well so it makes for great take-to-work left overs!! I recently came across Charmaine Broughton-Dunn’s “Recipes of the Month” section of The Running Room Magazine (which is a free Canadian publication)…and then I found Charmaine’s “MarathonMom.ca” page on facebook which I thoroughly enjoy……what an inspiring woman indeed!! Charmaine’s recipe goes as follow (and what I love about this recipe is how adaptable it is…both in terms of portion size and type of protein added):
- 1/2 cup (125 mL) quinoa
- 1 tbsp vegetable oil
- 1/2 cup (125 mL) finely diced onion
- 1 tbsp (15mL) minced fresh ginger root
- 1 tsp (15 mL) EACH finely grated lime zest and minced garlic
- 1/2 tsp (2 mL) cracked fresh pepper
- 1 lb /500 g large shrimp, deveined and tail left intact (about 30 shrimp)
- 1/4 cup (60 mL) fish stock or chicken stock
- 2 tbsp ( 30 mL) fresh lime juice
- 1 tbsp (15 mL) liquid honey
- 1/2 cup (125 mL) diced red pepper
- 1/4 cup (60 mL) chopped fresh dill
Cook quinoa according to package directions. Set aside. Heat oil in skillet over medium heat. Cook onion, stirring for 2 to 4 minutes until lightly brown. Add ginger, lime zest, garlic and pepper. Cook for about 30 seconds, stirring until ginger and garlic are fragrant. Add shrimp, stock, lime juice and honey. Cover and cook for about 5 minutes, stirring once (scraping any bits from bottom of pan), until shrimp are pink and cooked through. Remove from heat. Toss prepared quinoa with shimp mixture, dill and peppers. Make 4 sersvings.
**how I’ve adapted Charmaine’s recipe due to household food allergies: well first of all I double the amount of quinoa so there’s guarenteed leftovers!! I substitute the shrimp with about 2/3 cups of cubed firm tofu and I use vegetable stock instead of fish stock…and unfortunately yesterday I couldn’t find fresh dill!!
Nutritional information provided by Amy Snider, PHEC
- Per serving:
- calories 188
- fat 5 g
- protein 20 g
- carbohydrates 23 g
- fibre 2 g
- sodium 122 mg
“Be humble for you are made of earth. Be nobble for you are made of stars.” ~ Serbian Proverb
Ah here we go wtih the birthday party invitations again. It seems like between Big C and Little C we’re always going to one birthday party or another. Usually Big C brings her own cupcake to these celebrations because of her significant food allergies – it simply makes life that much easier. The only problem is she is getting sick and tired of the Crazy Chocolate Cake kind – she requested Vanilla this time. So the girls and I embarked upon some kitchen adventures this morning. I found a great recipe online for Vegan Vanilla Cupcakes from www.Epicurious.com – the recipe required indgrediants that were readily available in my cupboards and I have to say they came out tasting pretty yummy!! One of my favourite online vegan websites for recipes and handy information is www.postpunkkitchen.com .
Big C was the leader of making the cupcakes today and she was responisble for measuring out all of the ingrediants. It was a great way to teach her about the principles of measurement and the whole fraction thing – she seemed to get it! There’s nothing like bringing math to real life experience.
Important baking lessons
Good teamwork between sisters
Vegan Vanilla Cupcakes:
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 3/4 cup unbleached flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil
- 3/4 cup white sugar
- 2 1/4 teaspoon vanilla
Preheat oven to 350 degrees. Prepare muffin tin with with either oil or cupcake papers. Mix the soy milk and vinegar together and set aside for a few minutes. Combine the flour, cornstarch, baking powder and soda in one bowl. In a separate bowl, mix the sugar, vanilla and oil. Add the dry ingrediants and soy milk to the sugar mix. Blend until smooth and then transfer to muffin tins, 2/3 full. Bake for 20-25 minutes or until golden on top. Makes approximately 10 medium sized cupcakes.
I make my own vanilla icing which is rather yummy and old-fashioned tasting. I measure 1 cup of icing sugar and add 1 tablespoon of vegan margarine, 1 tablespoon or so of vanilla soy milk and mix until smooth and desirable thickness. Delicious!
Yummy Vanilla Vegan Cupcakes!
It feels like the typical wet West Coast weather is finally here. The rain has been coming down relentlessly for the last 2 weeks. I’m amazed the creek running through our backyard has not overflowed yet. This is a sure sign to bring out the comfort food! Alas I have cracked into the canned goods that I made at the end of the summer. The one canned item that everyone in the family seems to love the most is the Dilly Beans. I had never really tried these before and my running partner SD kept going on and on about them that I simply couldn’t resist. So when I found the recipe for Dilly Beans in a new canning book I purchased I thought I’d give it a try…
Fresh local beans waiting to be turned into Dilly Beans!
I found the Dilly Bean recipe in the above book called “The Beginner’s Guide to Preserving Food at Home” by Janet Chadwick (2009). I really love this book for its straightforward recipes and the vast amount of information for preserving food by drying, freezing, root cellaring etc. I highly recommend it!
Little C putting the beans in canning jars
I’m always amazed by the level of interest Little C has in partaking in my crazy kitchen adventures. She was so keen to put the fresh beans and dill and other ingrediants into the jars. And it was a great help for me because her tiny hands could fit in the jars!
My trusted little helper
Yummy Dilly Beans
And my friend SD was treated to a jar and she said they were simply divine