yumyumyummers

Posts Tagged ‘blueberries’

blueberry & red quinoa bean salad

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegetarian on 02.25.12 at 3:12 pm

quinoa — golden. red. black. any difference in taste? not really, but the red quinoa definitely adds a vibrant burst of colour to this simple gluten-free salad. beauty.

check out this organic red quinoa that i recently picked up at one of my fave local markets in town — casel marché. i thought red quinoa would be perfect for this easypeasy salad featuring a hearty bean medley — awesome as a fab side or a main dish. it’s inspired by (and adapted from) a recipe from my fave cooking show on the telly – cbc’s best recipes ever (thanks, kary osmond!).

for another spin on this recipe, check out this previous yumyumyummers post.

the red quinoa:
– bring to a boil: 1 cup (250mL) organic red quinoa & 1.5 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork

the dressing:
in a large bowl, whisk together the following ingredients:
– 3 tbsp extra-virgin olive oil
– 1 tbsp honey
– 1 tbsp organic apple cider vinegar
– pinch of sea salt
– season w/ ground rainbow peppercorns

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seared yellowfin tuna w/ wild blueberry compote & brown basmati

In culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, vegetarian on 01.05.12 at 11:29 pm

what do you do when you’re on a cleanse and you dream of red meat? ok, so perhaps i’m being a little dramatic. ;)

it’s not a crazy strict cleanse — just trying to avoid meat and cheese during a post-holiday cleanse and get back into a healthy routine. it’s been less than a week into it, and i’ve been trying to find creative ways to cook veggies and seafood. as a happy alternative to red meat, i thought i’d try seared tuna tonight… it’s kinda like red meat. kinda, sorta, not really. :)

the brown basmati will take approx 35-40min for prep/cooking time, so best to start the basmati before starting the tuna.

the basmati:
– add 1 cup uncooked, organic brown rice basmati (gluten-free) & 2 cups water to small pot. bring to boil.
– stir a few times and reduce to medium heat. simmer for 30-35min with cover, until water is absorbed into grains.
– allow to cool for a few min. fluff with fork. set aside.

the yellowfin:
– heat up 2 tsp of extra-virgin olive oil in large saucepan on medium heat
– brown 1 large shallot (peeled, rough chop) in pan
– add 1/2 tsp fennel seed and brown w/ shallots until fennel is toasted
– add 1 fillet of fresh yellowfin tuna to pan
– season fillet w/ ground black peppercorns
– lightly drizzle a splash of white wine over the fillet (optional — i used some sauvignon blanc here.)
– sear tuna fillet to your preference
– remove from heat & allow to cool. cut seared tuna fillet into long slices

the blueberry compote:
– 1/4 cup frozen wild blueberries (thawed)
– gently squish blueberries w/ mortar & pestle until a gooey consistency

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berry berry french toast

In breakfast, brekkie, brunch, culinary experiments on 10.16.11 at 9:53 am

it was all smiles at the breakfast table. berries, vanilla yogurt & fresh sourdough – wouldn’t that make you happy, too? :)

french toast was the name of the game for weekend brunch. the taste & texture of sourdough bread is perfect for french toast — soaking up the egg and complementing the flavourful toppings. i love the locally-made, artisan sourdough from sidewalk citizen bakery. there’s something really comforting about aviv’s artisan bread. pair that with some lovely greek yogurt and fresh berries and you’ve got some pretty stellar ingredients for a delish french toast!

prep the toast:
– whisk 2 small eggs w/ ground cinnamon in prep bowl
– soak 2 thick slices of artisan sourdough bread (on both sides, until egg mixture is absorbed into bread)

the filling:
– 2 tbsp strawberry greek yogurt (sandwiched in between toasted sourdough slices)
– 1/2 cup fresh strawberries (hulled & sliced, sandwiched in between, reserve some strawberries for garnish)

– melt 2 tsp of unsalted butter in large saucepan
– add sourdough slices to pan for 1-2 min on each side, or until egg-soaked bread is toasted golden brown.

(tip: if you have any leftover egg mixture in the prep bowl, feel free to pour it over the bread in pan at start of cooking.)

– double ingredient quantities above for 2 servings

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