Tag Archives: cooking

Quinoa Porridge

QUINOA PORRIDGE (Healthy Breakfast) – Nicko’s Kitchen


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Quinoa Salad with Roasted Cherry Tomatoes & Aspargus

Quinoa Salad with Roasted Cherry Tomatoes and AsparagusSalad

1 bunch asparagus – trimmed and cut into third          1/2 punnet cherry tomatoes                                               1 cup cooked quinoa – cooled                                              1 handful basil leaves                                                          75g crumbled feta                                                                 1/4 cup pine nuts

Dressing                                                                               1 tbs balsamic vinegar                                                         1 tbs olive oil                                                                          1 tbs honey – or to taste.

Method

Place the tomatoes and asparagus on a baking tray, drizzle with a little olive oil and bake in a 180 deg. oven until softened.

Allow the asparagus and tomato to cool slightly, then toss together with the rest of the salad ingredients

Whisk the dressing ingredients together and drizzle over salad

Como Cocinar/Preparar Quinoa

Como Cocinar/Preparar Quinoa

Como Cocinar/Preparar Quinoa

EatingFree.com.
Video Rating: 5 / 5

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

Heart Healthy Cooking: Quinoa Pasta Recipe Tutorial

Heart Healthy Cooking: Quinoa Pasta Recipe Tutorial

Quinoa Pasta with Salsa Verde, Gremolata and Tomatoes – http://uvahealth.com/blog/index.php/2013/02/12/quinoa-pasta/ UVA Regional Executive Chef Stephen Lose…

Cooking with Quinoa with Leslie Cerier

Cooking with Quinoa with Leslie Cerier

Cooking with Quinoa with Leslie Cerier

Gourmet Organic Master Chef, Leslie Cerier shows how delicious, nutritious, and easy it is to cook gluten-free red and tan quinoa. Excerpted from WGBY, On the Menu: Leslie Cerier makes a Lemony Quinoa Salad with toasted sunflowers seeds and talks to Simon Stevenson about the history and nutrition benefits of quinoa, especially for vegans and vegetarians. Reformatted for YOUTUBE by KnoxworX Multimedia.

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

Curious About Quinoa? Alter Eco Cooking Show Takes the Mystery Out of the Making with Simple, Delicious Seasonal Recipes

Curious About Quinoa? Alter Eco Cooking Show Takes the Mystery Out of the Making with Simple, Delicious Seasonal Recipes

San Francisco, CA (PRWEB) August 15, 2012

Mainstream consumers are curious about quinoa and a bit confused about how its prepared. After all, many have only recently learned how to pronounce the word (KEEN-wah) for what is fast becoming known as one of the worlds healthiest and, as it turns out, simple-to-prepare foods.

Alter Eco In-Aisle Cooking Show is Optimized for iPhone Viewing

Alter Eco, which offers three varieties of organic Royal Quinoa from the Bolivian Andes — Pearl, Red and Rainbow — takes the mystery out of preparing the delicious, ancient super grain with its light and breezy Alter Eco In-Aisle Cooking Show. The show, optimized for iPhone viewing at http://www.alterecocooks.com, demonstrates quinoas versatility and great taste through quick, 1? to 2-minute how-to demonstrations for making delicious, seasonal new quinoa recipes. Recipes can also be viewed online at http://www.alterecofoods.com.

The Alter Eco In-Aisle Cooking Show is designed for consumers on the go, says Mathieu Senard, co-founder and Chief Executive Officer of Alter Eco. The recipe demonstrations can be viewed easily and quickly on an iPhone as consumers shop the aisles of their favorite grocery stores, he adds.

Alter Eco also uses in-store QR (quick response) codes to give consumers immediate access to the Alter Eco In-Aisle Cooking Show by simply scanning the code with their smart phones.

Alter Eco is the first company to use QR code technology in such an innovative way, says Senard. Consumers should look for QR codes in stores where Alter Eco quinoa is sold in bulk.

The Alter Eco In-Aisle Cooking Show adds delicious new recipes each season and currently features Quinoa Summer Salad, Mexican Jambalaya and Rainbow Quinoa Root Roast. More than 30 additional print quinoa recipes can be found on the Alter Eco recipe page.

Preparation is a Snap; Nutritional Benefits are Strikingly Rich

Preparing quinoa is a snap; simply rinse in cold water, place in water or stock, bring to a boil and simmer for about 20 minutes.

Quinoa is not only versatile and delicious; its nutritional benefits are strikingly rich. Its one of the only complete plant-based proteins, containing an excellent balance of all of the essential amino acids. Quinoa is rich in manganese, iron, potassium, B vitamins and powerful antioxidants (which help reduce inflammation); is a good source of magnesium (commonly deficient in the American diet) and is a complete protein (unlike most grains). Additionally, quinoa is a good source of both heart healthy mono-unsaturated and polyunsaturated fats.

Quinoa is becoming an increasingly popular food choice for those looking to incorporate “superfoods” into their everyday diets, says Diet Doctor Melina Jampolis, MD, board-certified physician nutrition specialist and author of The Calendar Diet: A Month-by-Month Guide to Losing Weight While Living Your Life. As a whole grain with an exceptional anti-oxidant-rich profile, quinoa can help boost cardiovascular and gastro-intestinal health and may reduce the risk of certain types of cancer, Dr. Melina adds.

Gluten-free, wheat-free and nutrient-packed, quinoa is ideal for everyone and can be eaten guiltlessly with the knowledge that its cholesterol and trans fat-free.

Alter Ecos organic Pearl, Red and Rainbow quinoas are available online, at natural foods stores and at specialty retailers throughout the U.S. and Canada in one-pound bags, and in bulk in select stores. Suggested retail prices for one-pound bags are: Pearl ($ 4.99), Red ($ 8.75) and Rainbow ($ 6.59). Suggested retail prices for bulk, per pound, are: Pearl ($ 3.99), Red ($ 7.49) and Rainbow ($ 5.89).

About Alter Eco

Alter Eco is a values-based brand of specialty foods that uses delicious, exotic, healthy and sustainable ingredients from around the world, while directly benefiting farming communities in the Global South. Working directly with farmers, Alter Eco offers foods that capture distinct attributes of various world regions including the ancient super grain Royal Quinoa from the Bolivian Andes, heirloom Jasmine Rice from Northern and Eastern Thailand, Latin American-grown and Swiss-made dark chocolate bars, and unrefined ground Mascobado cane sugar from the Philippines. Visit http://www.alterecofoods.com.

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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.

###

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.







Can you eat Quinoa right from the box without cooking it?

Question by : Can you eat Quinoa right from the box without cooking it?
I have an orgnaic box of Quinoa.

Best answer:

Answer by Katie
Nope. Your body will NOT be able to digest it. Just do one part of quinoa to two parts stock/water (like 1 cup quinoa to 2 cups liquid), bring to boil, and bring heat to low for 20 minutes

Know better? Leave your own answer in the comments!