Food Attitudes and Perceptions – An Infographic

This is an interesting infographic about the Americans’ attitudes toward food. Looks like it’s time to make some changes.

fueled by vegetables

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Garlic Almond Pesto

I’m not a big fan of condiments like ketchup or mustard, but I love sauces – particularly pesto, which you can use on sandwiches, pastas, roasted potatoes, with fresh mozzarella and tomato salad, even on scrambled eggs. I decided to whip up a batch of my own, but didn’t want to splurge on expensive pine nuts. This recipe uses almonds instead, and doesn’t taste very different from the pine nut version. This is a smooth, garlicky pesto sauce adapted from this version posted by the Food Network.

Garlic Almond Pesto

Garlic Almond Pesto

Ingredients:
1/2 cup almonds
8 cloves of garlic
5 cups fresh basil leaves, washed and thoroughly dried
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups extra virgin olive oil
1 1/4 cup grated Parmesan

Directions:
1. Mince garlic cloves in food processor. Sautee in 1/2 tsp olive oil until browned.
2. Put the almonds and garlic into the foot processor and blend until chopped (20 seconds).
3. Add the basil, salt and pepper and chop for 15 more seconds.
4. Pour in the olive oil slowly until the sauce reaches your desired consistency. (You may not need all of the olive oil.)
5. Add the Parmesan and blend for 60 seconds.

You can use it right away, or store it in an airtight container with a layer of olive oil on top.

Southwestern Quinoa – Vegetarian and Gluten-free

I love, love Mexican food. Beans? Good. Peppers? Yum. Avocados? Pile ’em on! Rice? …Eh… can kinda take it or leave it. Today I decided to leave it behind by substituting quinoa for the rice in the typical burrito bowl. Deliciosa! 

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Southwestern Quinoa
Makes 4 servings 

1 cup pre-rinsed quinoa
2 cups vegetable broth
2 red peppers, washed and chopped into bite-size pieces
2 small onions, washed and chopped into bite-size pieces
2 ripe avocados, sliced into bite-size pieces
1 can of black beans, mostly drained (leave a small amount of liquid for flavor)
1 tbsp. olive oil  
Optional: salsa, shredded cheese, sour cream, cayenne, chili powder.

 

  1. Combine quinoa and vegetable broth in saucepan. Bring to a boil, then turn the heat down to low and simmer for about 15 minutes, or until the liquid is absorbed.
  2. While quinoa cooks, heat the olive oil for 1-2 minutes in large frying pan. 
  3. Add peppers and onions to frying pan. Stir consistently, and cook until the vegetables reach your desired consistency and begin to brown.  
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  4. Add beans to quinoa and mix; cook for 1-2 minutes until heated through. (If you like a bit of heat to your food, add some cayenne or chili powder at this point.)
  5. Combine vegetables, quinoa & beans and avocado pieces.
  6. Top with desired garnishes – I definitely recommend the cheese!