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August 7, 2007

Jin's Vegan/Vegetarian Quinoa

Another fabulous recipe from Jin over at Jintrinsique -- and this one qualifies as both Vegetarian and Vegan!! Way to go Jin - tho I have to admit that as a devoted Carnivore even my mouth is salivating!!

Ingredients:
One 12 oz. Box of Quinoa (Pronounced KEEN-wah)



Olive Oil and/or Earth Balance Non-GMO Buttery Spread
3 Cups Water
2 Rapunzel Vegetable Bouillon Cubes
Seasonings to Taste

Any combo of chopped veggies will do. I used:
1 Vidalia Onion
1 Bulb Garlic (not a clove, a whole bulb!)
2 Medium Sized Patty Pan Squash



Chop & set aside until ready to use.

Seasonal Fresh Herbs. I used:
A Handful of Italian Parsley
A Handful of Cilantro

Process:
Heat about 2 Tablespoons of Olive Oil (I use Monini Chili Garlic Oil) in a saucepan on medium heat. Toss in your Quinoa and stir constantly until it begins to "POP".



Pour in your Water & add the bullion cubes.



Bring to a boil, cover, reduce the heat to low & cook, stirring occasionally, for 15 minutes.

Meanwhile, melt a few Tablespoons of Earth Balance (or Olive Oil if you prefer) on medium heat in a saute pan.



Toss in your garlic and saute for a minute, then add your onions and saute until they are nearly translucent. Then add the rest of your chopped veggies & reduce heat to low, stirring occasionally.

Chop your fresh herbs.



When the Quinoa is finished cooking remove from the heat, keep covered & let sit for at least 5 minutes more until all the liquid is absorbed. After that, fluff with a fork and season to taste. I use Black Pepper & Cayenne Pepper.



Stir your seasoned Quinoa into your sauteed veggies & add the herbs.



You can serve this as a side dish, although we have it as a main meal with garlic toast, kalamata olives & a few edible nasturtiums for that extra ZING!



This makes enough for a few meals. It tastes just as delicious heated up the next day! Enjoy!

August 5, 2007

Bunuelos (Mexican Doughnuts)

Ingredients:
3/4 cup milk
1/4 cup butter (or margarine, if you must!)
1 Tablespoon aniseed, slightly crushed
2 beaten eggs
3 cups all-purpose flour
1 teaspoon baking powder
Cooking oil for deep-fat frying

Process:
Heat milk, butter, crushed aniseed, and 1 teaspoon salt to boiling. Cool to room temperature. Stir in eggs. Stir together flour and baking powder in a separate bowl; add egg mixture. Mix well.

Turn dough out onto lightly floured surface. Knead 2 to 3 minutes. Divide and shape dough into 20 small balls. Cover and let rest 10 minutes.

Roll out each ball to a 4 inch circle. Keep covered. Fry, one at a time, in deep hot fat (375F) for 4 minutes, turning once. Drain on paper toweling. Coat cooled but still warm doughnuts in a mixture of 1/2 cup sugar and 1 teaspoon ground cinnamon.

Makes 20 doughnuts - so you'll likely have to repeat the process once or twice!!