Need a quick side dish that is healthy and moist? Look no further, this tri-colored quinoa can be served up with a main course or just as a side. Best of all, it is vegetarian and gluten-free. You’ll find the bold, beautiful colors of this dish both satisfying to your senses as well as your waistline. I don’t have a recipe per se, but I will attempt to itemize the ingredients used and the assembly of the grain bowl. All I can say is that it packed a mean flavor punch for sure.
The end of summer is fast approaching, (technically Autumn is officially here, but it still feels like summer). As we herald in the Fall season, we must come to terms with the inevitable fact that the garden is slowly but surely getting ready for its deep slumber. To give you an idea, this year’s yield was chock full of veggies with beets, white eggplants, garlic, onions, various colored tomatoes, carrots, okra, peppers, swiss chard, zucchini, squash and pumpkins to name a few. I’ve already harvested fresh herbs for the winter. There are various methods of doing this, everyone does it in a different way. I like to freeze some of my herbs that I chop up and place in an ice cube tray. I then add either olive oil or stock and freeze the cubes. I pop them into a ziploc bag, date them and enjoy them through the winter months.
Those of you who have been following Safari of the Mind this past summer will know that I’ve been inundated with fresh vegetables from the garden where I volunteer at. We have about 6 raised beds with an assortment of vegetables. There’s nothing quite so satisfying than picking your own fresh produce that you’ve toiled so hard at.
I’m presenting another recipe today using some of the fresh produce in the garden. A moist Chocolate cake with beets. This is a wonderful cake with the intense, rich, deep-dark flavor of chocolate!I must confess when I first heard of it, I couldn’t imagine beets in a cake, but you’ve got to believe me on this one. The beets make this cake moist without really overpowering the taste. Think beet cake is strange? Think again. Much like carrot cakes and zucchini breads, this beet cake fulfills all that and more.
Here I am, back again sharing why I’ve been so busy in my kitchen lately. All the produce that the garden is generating at an alarming rate has to be turned into something nutritious, flavorful and freezable (Is that a word)? So today I will be presenting these yummy gluten-free muffins. I’ve used swiss chard here, in addition to the green tops of the beets that I had saved in the refrigerator. The vivid and striking colors, texture and taste were just amazing! Being gluten-free, you know the lack of carbs should definitely be an asset on the waistline, so don’t hesitate to reach out for seconds. Eat these muffins for breakfast, lunch or dinner with a side salad or just a snack.
It’s that time of year when Farmers markets, gardens and home produce are a plenty. I like to keep a stock of vegetables that I can freeze and use at a later date, in the depths of winter when fresh produce isn’t as plentiful. Spaghetti sauce is something I make fairly frequently from all the chopped tomatoes that I freeze over the summer. Peppers also freeze pretty well. These cucumbers were waiting to be pickled, I made a very simple recipe taken from The Smitten Kitchen, it turned out beautiful, I’ve made enough to share with friends.
My humblest apologies for disappearing off the blogging radar for so long. We were out of the country for a while, and it seems like it always takes a stretch to get back in the swing of things. Some bloggers are so organized and dedicated to their blogs, that they prepare a few posts ahead of time and connect even when on vacation. Me? I’m not that organized, hence the hiatus from my blog, so please forgive me Readers, I promise I will make up for it.