Tag Archives: cook

How to Cook Quinoa

How to Cook Quinoa – Healthy Recipes

Dr. Arjan Khalsa ( http://drarjan.com) shows you how to quickly make Quinoa. This is part of a series of videos to give you the tools to quickly make healthy…
Video Rating: 4 / 5

How to Cook Quinoa

How to Cook Quinoa

Here’s a quick & easy recipe video on How to Cook Quinoa. Give this video a Thumbs Up & Leave me your comments below. I love reading them. 🙂 xo Instructions…
Video Rating: 4 / 5

How to Cook Mexican Quinoa Salad

How to Cook Mexican Quinoa Salad

Web chef, Kimberly Edwards, from http://CookingWithKimberly.com shares with you How to Cook Mexican Quinoa Salad c/o the “Cooking with Quinoa” Cookbook, http…
Video Rating: 5 / 5

Mazamorra de quinoa

Video Rating: 5 / 5

How to Cook Quinoa and What are the Health Benefits

How to Cook Quinoa and What are the Health Benefits

How to Cook Quinoa and What are the Health Benefits

What is quinoa? What are the health benefits of quinoa? How do you cook quinoa? If these are some of the questions that you have about quinoa, let David Venable, QVC’s host of In the Kitchen with David, guide you. Look at David’s recipes, tips, and more: qvc.co Let’s learn a little bit more about quinoa. Now technically quinoa isn’t a grain, it’s a seed that can be white, red, black, or purple. But quinoa is often grouped with grains as it’s very similar in texture, taste, and how it cooks. Now quinoa is more protein than any grain, in fact, its protein levels are comparable to some meats. Plus it’s loaded with some vitamins and minerals like iron, vitamin E, and folate. It also has some important amino acids like lycine. Quinoa has a mild nutty flavoring, cooks in just about 15-20 minutes in a pot of boiling water. But be sure to rinse the seeds well beforehand to remove that naturally bitter coating. You’ll know when the quinoa is done when the seeds expand and turn into little curly cues. Be sure to drain it well, and if possible, let the quinoa rest for a few minutes before fluffing and serving it. Now for a richer flavor, you can always toast the quinoa before cooking it to really bring out its nutty flavor, but don’t use oil or butter. It enhances that bitter flavor even if the seeds have been pre-rinsed. Feel free to cook the quinoa in chicken, beef, or vegetable broth. That will always add a nice rich depth. Now think of quinoa like rice and use it in your

How to cook Quinoa in a Rice Cooker

How to cook Quinoa in a Rice Cooker

How to cook Quinoa in a Rice Cooker What is Quinoa? It’s like a grain but it’s actually an edible seed. Quinoa contains a complete source of protein and is rich in calcium, fiber, iron and many more. Quinoa is very versatile, it’s a good substitute for rice or couscus. It can be added to salad, stuffing or soup. In this video, I will show you how I cook quinoa using a rice cooker and with a consistency of a rice. Measurements 1 cup Quinoa to 2 1/2 cups water 2 cups of Quinoa to 5 cups water For each additional cup of Quinoa add 2 cups of water instead of 2 1/2 cups Thanks for Watching! Youtube: youtube.com/axillescorner Twitter: @axillescorner Blog: axillescorner.blogspot.com OTHER YOUTUBE VIDEO Cauliflower Soup with Bok Choy, Beans and Tofu Recipe youtu.be Vegetable Chili Recipe youtu.be How to cook Tapioca Pearls (Mini Sago) youtu.be Disclaimer: I’m not paid to use the Aroma Rice Cooker. I’m only using this appliance to demonstrate how to cook Quinoa in a rice cooker.
Video Rating: 0 / 5

Down to Earth Kitchen Tip : How to Cook Quinoa

Down to Earth Kitchen Tip : How to Cook Quinoa

www.downtoearth.org How to Cook Quinoa – super simple and super nutritious! Check out our website for more great videos, delicious vegetarian recipes that range from gluten-free, raw, vegan to kid-friendly! Eat Healthy! Be Happy! Love Life!
Video Rating: 5 / 5

How to Cook Quinoa

How to Cook Quinoa

How to Cook Quinoa

From the authors of Quinoa 365: The Everyday Superfood ~ How to Cook Quinoa fast and simple! Super easy, super food. The books’ co-author, Carolyn Hemming shows you how to cook quinoa in almost no time at all! Shows you how to infuse flavor, cook ahead of time and ideas for how to serve it. Quick tips for rinsing your quinoa and removing any bitter flavor also. Be healthy and well! Enjoy!

How To Cook Quinoa

How To Cook Quinoa

Get the recipe: www.myrecipes.com 1 1/2 cups uncooked quinoa 6 cups water To cook the grain quinoa, first you need to rinse it or soak it. Place quinoa in a fine wire-mesh strainer, place the strainer over a bowl, and run fresh water over the grains. Quinoa is coated with saponin, (pronounce: SAP-oh-nin) which will give it a bitter taste unless you wash it very thoroughly. Those tiny flaky bits in the rinse water are the saponin. Put quinoa and water in a 1- 1/2 quart saucepan, and bring to boil. Reduce heat to a simmer; cover and cook 10 to 15 minutes or until all the water is absorbed. Remove from the heat and let stand about 5 minutes. Fluff with a fork before serving or using it in a recipe. An Excellent Quinoa Recipe: find.myrecipes.com Find more Recipes: www.myrecipes.com

Two Oregonians Win Regional Finals of Foster Farms Fresh Chicken Cooking Contest, $1,000 and Spot at Finals Cook Off in Napa Valley

Two Oregonians Win Regional Finals of Foster Farms Fresh Chicken Cooking Contest, ,000 and Spot at Finals Cook Off in Napa Valley

Portland (PRWEB) August 10, 2012

Oregonians Karen Bernards and Judith Berman-Yamada today were named winners in the Regional Finals of the Third Annual Foster Farms Fresh Chicken Cooking Contest held at The Art Institute of Portland, International Culinary School. Each winner received a $ 1,000 cash prize and will compete at the Finals in person on September 28, 2012 at The Culinary Institute of America at Greystone, in California’s Napa Valley. A $ 10,000 grand prize and one-year supply* of Foster Farms fresh chicken will be awarded to the contest’s winner.

During today’s Regional Finals cook off event, four judges – Debra Gil, KPTV – FOX 12, Good Day Oregon, Hayley Platt, KGW – NewsChannel 8, Greater Portland Today, Lisa Schroeder, chef and owner of Mothers Bistro & Bar, and Eric Lenard, chef instructor at The Art Institute of Portland, International Culinary School – selected Karen Bernards and Judith Berman-Yamadas recipes as their top picks based on the recipes’ use of fresh, local ingredients, including locally grown Foster Farms fresh chicken. Judges made decisions based on taste, use of fresh, local ingredients, appearance/appeal, simplicity/ease of making and originality.

The Third Annual Foster Farms Fresh Chicken Cooking Contest is off to a great start with such a high level of quality, creativity and inspiring use of ingredients central to Oregon cuisine, said Ira Brill, director of communications for Foster Farms. Both Karen and Judith have set a high bar for the upcoming Regional Semifinalists competing in Washington and California in the coming weeks.

Nearly 1,200 home, amateur and professional chefs residing in Oregon, Washington and California submitted their prized, original, fresh chicken recipes for consideration. Karen Bernards and Judith Berman-Yamada will join Washington and California’s to-be-determined winners at the Finals. As a testament to Foster Farms’ commitment to foods that are fresh, locally-grown, always natural and delivered fresh to stores in 48 hours or less, recipes featured Foster Farms fresh chicken and were inspired by local ingredients. For complete details visit http://www.fosterfarms.com/cookingcontest/.

As far as trend indicators, many of the recipes submitted this year were health focused. Grains and legumes, such as quinoa, barley and lentils, were widely used to complement the chicken. Many recipes also included rubs, several of which incorporated coffee or tea.

About Foster Farms and its commitment in the Pacific Northwest

For more than 70 years, Foster Farms has been providing fresh chicken to West Coast consumers. The company remains family-owned by the Foster family, and holds true to its commitment to fresh and natural poultry grown local to each region. The company works closely with more than 40 local, family-owned farms throughout Oregon and Washington to provide chicken to families in Oregon and Washington. All Foster Farms chicken sold in the Pacific Northwest is processed at its Pacific Northwest headquarters in Kelso, Washington and delivered fresh to your store in 48 hours or less.

About Foster Farms

Since 1939, West Coast families have depended on Foster Farms for premium quality chicken products. Family-owned and operated, the company continues its legacy of excellence and commitment to quality established by its founders, Max and Verda Foster. Foster Farms specializes in fresh, all natural chicken products free of preservatives, additives or injected sodium enhancers. Based in California’s Central Valley, with ranches also in the Pacific Northwest, the company’s fresh chicken is produced in or near each region served and delivered fresh within 48 hours. Foster Farms also produces delicious pre-marinated, ready-to-cook and fully cooked products that meet the quality and convenience needs of today’s home cooks, retailers, warehouse clubs and foodservice customers.

Food safety is Foster Farms’ highest priority and the company would like to remind consumers to always follow safe handling, preparation and storage guidelines for the preparation of fresh poultry products. All fresh poultry products should be cooked to an internal temperature of 165 degrees F (boneless and ground) and 180 degrees F (bone-in). Visit http://www.fosterfarms.com to learn more.

*Grand Prize winner will receive 104 $ 10 vouchers good for fresh Foster Farms chicken.








More Quinoa Press Releases

Two Washingtonians Win Regional Finals of Foster Farms Fresh Chicken Cooking Contest, $1,000 And Spot at Finals Cook Off in The Napa Valley

Two Washingtonians Win Regional Finals of Foster Farms Fresh Chicken Cooking Contest, ,000 And Spot at Finals Cook Off in The Napa Valley

Seattle, WA (PRWEB) August 24, 2012

Washingtonians Rebecca Cameron and Sandra Gray today were named winners of the Washington Regional Finals of the Third Annual Foster Farms Fresh Chicken Cooking Contest held at Kathy Casey Food Studios. Each winner received a $ 1,000 cash prize and will compete at the Finals in person on September 28, 2012 at The Culinary Institute of America at Greystone, in California’s Napa Valley. A $ 10,000 grand prize and one-year supply* of Foster Farms fresh chicken will be awarded to the contest’s Grand Prize winner.

During today’s Regional Finals cook off event, three judges Kathy Casey, celebrity chef and owner of Kathy Casey Food Studios, Cynthia Nims, editor of Mon App?tit, and Jamie Peha, host of KKNW 1150AM TableTalk Radio that Tastes Good selected Rebecca Camerons Tea Rubbed Chicken with Apple Spinach Salad and Spicy Nuts and Sandra Grays Cherry and Goat Cheese Stuffed Chicken with Merlot Scented Lentils recipes as their top picks. Recipes were judged based on use of fresh, local ingredients, including locally grown Foster Farms fresh chicken. Judges made decisions based on taste, use of fresh, local ingredients, appearance/appeal, simplicity/ease of making and originality.

Congratulations to Rebecca Cameron and Sandra Gray for their quality, creative recipes using local Washington ingredients, said Ira Brill, director of communications for Foster Farms. We applaud all our contestants in Washington, Oregon and California for raising the caliber of recipes this year and look forward to a fierce competition at the Finals in the Napa Valley.

Nearly 1,200 home, amateur and professional chefs residing in Oregon, Washington and California submitted their prized, original, fresh chicken recipes for consideration. Rebecca Cameron and Sandra Gray will join Oregon Regional Finalists Karen Bernards (Hoisin Chicken Thighs) and Judith Berman-Yamada (Cumin Chicken Paillards with Grape Tomatoes, Scallions and Wine) and California’s to-be-determined winners at the Finals. As a testament to Foster Farms’ commitment to foods that are fresh, locally-grown, always natural and delivered fresh to stores in 48 hours or less, recipes featured Foster Farms fresh chicken and were inspired by local ingredients. For complete details visit http://www.fosterfarms.com/cookingcontest/.

As far as trend indicators, many of the recipes submitted this year were health focused. Grains and legumes, such as quinoa, barley and lentils, were widely used to complement the chicken. Many recipes also included rubs, several of which incorporated coffee or tea.

About Foster Farms and its commitment in the Pacific Northwest

For more than 70 years, Foster Farms has been providing fresh chicken to West Coast consumers. The company remains family-owned by the Foster family, and holds true to its commitment to fresh and natural poultry grown local to each region. The company works closely with more than 40 local, family-owned farms throughout Oregon and Washington to provide chicken to families in Oregon and Washington. All Foster Farms chicken sold in the Pacific Northwest is processed at its Pacific Northwest headquarters in Kelso, Washington and delivered fresh to your store in 48 hours or less.

About Foster Farms

Since 1939, West Coast families have depended on Foster Farms for premium quality chicken products. Family-owned and operated, the company continues its legacy of excellence and commitment to quality established by its founders, Max and Verda Foster. Foster Farms specializes in fresh, all natural chicken products free of preservatives, additives or injected sodium enhancers. Based in California’s Central Valley, with ranches also in the Pacific Northwest, the company’s fresh chicken is produced in or near each region served and delivered fresh within 48 hours. Foster Farms also produces delicious pre-marinated, ready-to-cook and fully cooked products that meet the quality and convenience needs of today’s home cooks, retailers, warehouse clubs and foodservice customers.

Food safety is Foster Farms’ highest priority and the company would like to remind consumers to always follow safe handling, preparation and storage guidelines for the preparation of fresh poultry products. All fresh poultry products should be cooked to an internal temperature of 165 degrees F (boneless and ground) and 180 degrees F (bone-in). Visit http://www.fosterfarms.com to learn more.

*Grand Prize winner will receive 104 $ 10 vouchers good for Foster Farms fresh chicken.

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CONTACT: Toby Baird, tbaird(at)finemanpr(dot)com, or Katie Young, kyoung(at)finemanpr(dot)com, both of Fineman PR, 415-392-1000 or +1-415-308-3654, for Foster Farms.

Editors Note: For interviews with contestants, contest and recipes, photos, etc. contact Fineman PR at 415-308-3654 or tbaird(at)finemanpr(dot)com.