Quinoa garden

Ingredietns:
170gr. black quinoa
1 carrot
1 red salad leaf
2 finochio stalks
10 clovers
10 mint leaves
3 pansy flowers
a handful of bean sprouts
a handful of dill
3tbsp olive oil
3tbsp lemon juice
1tsp turmeric powder
1tsp cumin powder
salt and pepper
 
Directions:
Wash the quinoa thoroughly.
In a pot, combine the quinoa with water and salt. Bring to boil, lower the heat and let it cook for about 20 minutes. Drain it.
Add the turmeric and cumin and toss well.
While quinoa is cooking, prepare your greens and sauce. Cut the carrot and finochio. Mix together the olive oil, lemon, salt and pepper.
Divide the quinoa in 2 large plates and decorate with your greens and flowers.

 
Reader Submitted Recipe
My Easy Gourmet
www.myeasygourmet.net

Strawberry Rhubarb Crumble Parfait

Ingredients:
Crumble
⅔ cup old-fashioned oats
½ cup all-purpose flour
¼ teaspoon salt
⅓ cup packed light brown sugar
¼ cup butter, melted
Strawberry Rhubarb Sauce:
½ cup packed light brown sugar
¼ cup fruity red wine
1½ cups finely diced rhubarb
2 cups diced fresh strawberries
Ice Cream Base:
3 cups half & half
2 large eggs
¾ cup packed light brown sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350° F.
In a medium bowl, combine oats, flour, salt and ⅓ cup brown sugar. Add melted butter and stir until mixture is crumbly. Pour onto a large baking sheet and spread out with your hands. Bake at 350° F for 10 minutes. Stir, and return to the oven for another 5 minutes, or until golden brown. Cool and put into an airtight container.
In a medium saucepan, add ½ cup brown sugar, wine, rhubarb and strawberries. Bring to a boil and cook until rhubarb is tender and mixture is syrupy, about 8-10 minutes. Remove from heat and set aside to cool. Cover and refrigerate until chilled.
Prepare an ice bath in a large bowl.
Heat the half & half in a large saucepan over medium heat until tiny bubbles start to form around the edge.
In the meantime, beat the eggs and ¾ cup brown sugar in a large bowl with an electric mixer for 3 minutes. Gradually add small amounts of the half & half until about a third of it has been added. Then pour in the rest and mix thoroughly.
Put the mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 175°).
Remove from heat and pour the mixture into a bowl with a pouring spout. Add vanilla and place the bowl in the ice bath to chill. Cover and refrigerate until very cold (overnight if possible).
When the ice cream base has chilled, churn in an ice cream maker, according to manufacturer’s instructions. Spoon ½ of the ice cream into a freezer-safe container, followed by ½ the rhubarb/strawberry sauce. Repeat with another layer of ice cream and sauce. Place sealed container in the freezer to bloom for at least 3 hours.
Just before serving, remove from freezer and allow to rest 5-10 minutes. Scoop ice cream into a parfait glass, layering in crumbles after every scoop. Grab a long spoon and prepare to go to rhubarb heaven!

Reader Submitted Recipe
Sherry K - Jazzy Gourmet

Artichokes with Lemon Dipping Sauce

Ingredients:
2 jumbo artichokes
1 lemon quartered
clove of garlic (not required)
water
Canola oil cooking spray
butter
sea salt
coarse ground black pepper
Lemon Dipping Sauce:
Bestfoods lowfat mayonnaise
lemon juice
sea salt
black pepper powder

 Directions:
Rinse the artichokes in cold water
cut 1 inch off the tips
cut 1 inch off the stems
Snip off all the thorned tips of each leaf with a pair of kitchen scissors
Cut in halves
Fill pot with about 2-3 inches of water
Bring water to boil
Squeeze juice from the lemon quarters into the water
Drop lemon quarters into the pot
Drop artichoke halves into the pot
Cover with lid.
Bring to boil again.
Reduce to a simmer..
Boil in lemon water for 1/2 hour with a cover lid.
Remove artichokes.
Spray cookie sheet with Canola oil cooking spray.
Place artichoke halves on cookie sheet.
Use a pastry brush to brush halves with butter.
Sprinkle with sea salt and coarse ground black pepper.
Broil in oven until lightly browned on top.
Serve with Lemon Dipping Sauce.
For sauce, just mix Bestfoods lowfat mayonnaise, lemon juice, sea salt and black pepper powder. Blend and add more to your taste.
How to eat it after: Pull off a petal, dip white fleshy end in sauce, place in mouth, dip side down, pull through teeth to get at the delicious soft pulpy flesh. Discard the rest. Repeat this process with each petal until you're done with your half. Remove and discard the inedible choke and try to eat the rest of the heart.


 Reader Submitted Recipe
Sweetkitchengirl 



Chewy Candy Bar Brownies

Ingredients:
1 pkg. (19.5 oz.) 13x9 Family Size chocolate fudge brownie mix, such as Pillsbury
2 eggs
1/2 cup + 1 Tbs. oil, preferably canola, divided
1/4 cup water
1 can (14 oz.) sweetened condensed milk
1 cup sliced almonds, toasted
1 cup shredded coconut
1 pkg. (12 oz.) semi-sweet chocolate chips, divided
3/4 cup heavy cream
10 Almond Joy miniatures, halved on diagonal

Directions:
1. Preheat oven to 350F. Line 9" x 13" baking pan with foil leaving 2-inch overhang. Coat with cooking spray.
2. Prepare brownie mix according to package directions with 2 eggs, 1/2 cup oil and 1/4 cup water. Transfer to prepared pan.
3. Bake 25 minutes or until just beginning to set. Remove from oven.
4. Top with sweetened condensed milk, almonds, coconut and 1/2 cup chocolate chips.
5. Return to oven. Bake additional 25 minutes or until golden.
6. Cool completely in pan on wire rack.
7. In microwave safe bowl microwave heavy cream until hot, about 1 minute.
8. Pour hot cream over remaining 1 1/2 cups chocolate chips and remaining 1 Tbs. oil. Let stand until chips are melted. Stir until smooth. Let cool until thickened, about 30 minutes.
9. Using foil overhang, lift brownie bars out of pan. Top with cooled chocolate mixture and candy bar halves. Refrigerate 1 hour or until set.
10. Cut into 20 brownie bars and indulge!
Makes 20 brownie bars.
 
 Reader Submitted Recipe
Gwynn Galvin

Easy as Pie Cake Bars

Ingredients:
1 Pkg Cake Mix (I used yellow--but you can use any that you like)
2 eggs, whisked
1 stick butter, melted
1 Pkg chocolate chips

Directions:
Mix together and bake at 350 degrees in 9X13 pan for 20 minutes. When cooled, cut into squares.

 I love how simple these are to make!
   
   Reader Submitted Recipe
Judy Emmons

Cheesy Fish Balls

Ingredients:
300g cooked white fish (I steam a fillet of cod)
300g mashed potatoes
100g grated cheese
1 egg
2-3 tbspn semolina
sunflower oil for frying
Makes about 24
Substitute the cheese for 2 table spoons of your favorite curry paste to spice this recipe up

Directions:
Break up the fish flesh gently and remove all the bones.
Put the semolina on a plate, this is to roll the fish balls in.
In a bowl mix the fish, mash, cheese and egg, using your hands is the easiest way.
Roll into walnut size balls, and roll in the semolina.

At this point they can be frozen for up to 3 months. Freeze on a tray and then move into a bag once they are frozen.

 Fry in a little oil until golden.
Drain on absorbent paper, and serve while hot.
Reader Submitted Recipes
Elizabeth Aplin

David Lebovitz's Best Brownies

Ingredients:
Recipe slightly tweaked from David Lebovitz
6 tablespoons butter, cut into pieces
8 ounces semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla
2 eggs, at room temperature
1/4 cup flour

 Direction:
Preheat the oven to 350ยบ. Line a 9 x 9 inch pan with non stick foil or regular foil (spray with cooking spray). Set aside. Melt chocolate and butter in a microwave safe bowl, stopping and stirring at 30 second increments till melted and smooth. Stir in the sugar and vanilla. Beat in the eggs one at a time. Add the flour and whisk vigorously for a full minute. Batter should look smooth and glossy and sugar granules should be incorporated. Mix in nuts if using. Spread batter into pan and bake about 30 minutes...till brownies look almost set. Do not over bake. Let cool completely in the pan before lifting out the foil or parchment to remove the brownies and cut. Yield: 16-25 bars depending on size. Total time: 2 hours including cooling time

 Reader Submitted Recipes
Liz

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