POTATOES WITH PEPPERS AND ONIONS

Potato Pepper & onions (2)
4 Red Potatoes, Quartered
1/2# Mini Sweet Peppers (yellow, orange and red)
1/2 Red Onion, sliced and quartered
3 Celery Stalks, coarsely chopped
1/4 c Italian, Balsamic or Greek Salad Dressing (use “lite” if desired)
sea salt
fresh ground black pepper

Preheat oven at 350 degrees F.  Coat a 13″ X 9″ baking dish with nonstick cooking spray.  Add potatoes, peppers and onion. Drizzle salad dressing on top and sprinkle lightly with salt and pepper.  Bake 40 to 50 minutes until the onion is carmelized. potatoes are soft and veggies are tender crisp with some blackened areas.

SERVE AS A VEGETARIAN MEAL WITH A LITTLE SHREDDED ITALIAN STYLE CHEESE ON TOP OR AS A SIDE DISH WITH BEEF, PORK OR POULTRY.  IT WOULD ALSO BE GREAT WITH SOME HOT TURKEY SAUSAGE!

I SERVED IT WITH A HAM I GOT AS A DEAL TO HAVE WITH COMPANY AND I ALWAYS SERVE A BIG FRESH SALAD WITH MY MEAL.

THIS DISH IS ALSO GLUTEN FREE!  ENJOY!!

SNOW STORM SOUP

IN THE MIDDLE OF A SNOW STORM IN BUFFALO, NY THERE IS NOTHING BETTER THAN MAKING SOME VEGETARIAN BLACK BEAN SOUP!

black bean soup 1

I MAKE THIS IN THE CROCK POT SO JUST THROW EVERYTHING IN!

1 small onion, diced
1 tsp garlic
1/2 c frozen corn
2 c vegetable broth
1 c hot salsa
1 (15oz) can black beans, drained and rinsed
1 Tbsp chili powder
1 Tbsp cumin
dash of lime juice

cheddar cheese and tortilla chips (OPTIONAL)

Place first 6 ingredients in crock pot and cook on LOW setting 4-5 hours. Add spices and lime juice in the last hour of cooking.

Serve with cheddar cheese and tortilla chips on top!

4 servings

PROVIDES NEARLY 45% OF YOUR DAILY PROTEIN NEEDS AND MINIMAL FAT. (TO ELIMINATE MORE FAT FORGO THE CHEESE AND CHIPS.)

THIS IS WHAT IT LOOKS LIKE THIS MORNING IN LAKE VIEW, NY!

HEAT UP IN A SNOW STORM WITH THIS SPICY HOT SOUP! 

**Personally, I would double the recipe because I want more than 4 servings of this – clears the sinuses too!!

WHAT IS KANIWA (BABY QUINOA)?

Kaniwa

Kaniwa is creating quite a buzz lately, with some people even referring to it as a “superfood.” Kaniwa is a seed grown in Peru and Bolivia that is eaten as a grain product.

It is related to quinoa, and is prepared and consumed in a similar fashion, but kaniwa seeds are half the size of quinoa. Unlike quinoa, kaniwa does not contain saponins and you do not need to thoroughly rinse it prior to eating.

Kaniwa often is prepared as porridge or served as a side dish alone or as a component of salad. It also has appeared in recipes for stir-fries, casseroles, soups, and stews and is sometimes used to “bread” meats and fish. Kaniwa flour is used in a variety of baked goods, puddings, and beverages similar to hot chocolate.

kinawa

Kaniwa is high in protein and provides fiber, iron, calcium, and zinc. It is a gluten-free food.

A cooked ½-cup (C) serving (¼ C dry) contains:

img_ing_kaniwa-quinoa-baby1

  • 178 calories
  • 3 grams (g) fat
  • 29 g carbohydrate
  • 7 g protein
  • 6 g fiber

Kaniwa is also high in antioxidants, both in the extrudate and bran form. About 43% of the fatty acids in kaniwa are omega-6.

For the best flavor, toast kaniwa prior to cooking.  To prepare kaniwa: combine 1 C kaniwa with 2 C liquid, bring to a boil, reduce the heat and simmer (covered) for 15–20 minutes. Allow to sit (covered) for 10 minutes, then fluff with a fork and serve.

img_kaniwa-quinoa-baby

To purchase kaniwa, check your area’s health food store or in the bulk section at some Whole Foods locations. It can also be purchased online from a number of retailers, including Amazon.com.

kaniwa quinoa-grilled-vegetables-2

KANIWA QUINOA SALAD WITH GRILLED VEGGIES

HERE’S THE RECIPE

References and recommended readings
Dean & DeLuca®. Zocalo kaniwa flour. Available at: http://www.deandeluca.com/pantry/pantry-new/zocalo-kaniwa-flour.aspx.

Fitday®. Kaniwa: the next superfood? Available at: http://www.fitday.com/fitness-articles/nutrition/kaniwa-the-next-superfood.html.

GoGo Quinoa™. Kaniwa (quinoa baby). Available at: http://www.gogoquinoa.com/products/grains/kaniwa-quinoa-baby/.

Repo-Carrasco-Valencia R, Acevedo de La Cruz A, Icochea Alvarez JC, Kallio H. Chemical and functional characterization of kañiwa (Chenopodium pallidicaule) grain, extrudate and bran. Plant Foods Hum Nutr. 2009;64(2):94-101.

Repo-Carrasco R, Espinoza S, Jacobsen SE. Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule). Food Reviews International [serial online]. 2003;19(1-2):179-189.  Available at: http://www.mendeley.com/research/nutritional-value-andean-crops-quinoa-chenopodium-quinoa-ka%C3%B1iwa-chenopodium-pallidicaule/.