Over the past several years the food blogosphere has been completely overrun with quinoa recipes, so I was reluctant to publish this post but these little Quinoa Cannellini Cakes are so delicious I just had to share! The first time I had ever heard of quinoa was probably about 10 years ago. Back then it was being touted as a revived ancient grain and a nutrient dense alternative to rice and beans. Since then quinoa’s popularity has exploded and now it seems every food blog, cookbook, lifestyle magazine, and restaurant is espousing the virtues of quinoa and using it in new and different ways. People are making desserts, muffins, and pizza crusts with quinoa, and even drinking it. Quinoa’s versatility and nutritional value has made it a darling of the health food world. It’s a gluten-free superfood and is considered a “complete protein” because it has all 9 essential amino acids, making it appealing to vegans and vegetarians, as well as those who are simple trying to eat less meat. So if you haven’t yet incorporated quinoa into your diet start now! (more…)
Valentine’s Day is coming up so I thought it would be fun to make gluten free heart-shaped crackers. Before making Valentine Red Lentil, Beet, and Flax Crackers I had never used red lentils but I’d heard about them and thought they might produce a cracker in honor of Valentine’s Day that was some shade of red. Well, it turns out red lentils are not red at all, but more orange in color. I thought I could fix this by adding some beets and was encouraged when the dough mixed up to a beautiful deep, ruby-red color – perfect for Valentine’s Day. Unfortunately the crackers lose that beautiful deep red color when baked. I was going to rework the recipe to omit the beets but they give the crackers an earthy quality that would be lacking without them and, more importantly, everyone that tried the crackers said they were delicious as is and that I shouldn’t change a thing.
I’m not a fan of party appetizers that are messy or awkward to eat – the kind that drip and break apart after the first bite and leave you awkwardly cupping your hand under your chin to catch the falling food debris, all while trying to maintain your composure and simultaneously engage in cocktail chatter. That’s one of the reasons I love Prosciutto and Basil Wrapped Mozzarella Sticks. They’re not crumbly and are easy to eat with one hand, lest you not have to put down your drink! These are fancy enough to serve to company but simple enough to make for yourself – just to nosh on. So if your kids are getting tired of those mozzarella sticks that you put in their lunch boxes, and you have a few extra lying around, try making these. They take less than 10 minutes to prepare and make a great 100 calorie snack – with 10 grams of protein too. They’d also be a great addition to an antipasto platter. (more…)