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The most delicious grain in the universe

Pesto and the Quinoa Pizza

Pesto and the Quinoa Pizza

Happy Tuesday, Dear Readers!

Have I got some updates for you–with pictures. Real pictures with the digital camera, not with the iPhone. Yes, this includes pizza, and it IS gluten-free, but stick with me, so I can explain the entire process.

For whatever reason, I was able to select and load all the pictures with one click of a button, instead of one at a time like I normally do. I was amazed that all I had to do was let them upload, and they did, although it took a while. Maybe I’ll use the digital camera more often.

You know, I haven’t had watermelon in a long time. I think I should get one–maybe a bigger one and cut it into pieces to nibble on all day. (Have I just created “The Watermelon Diet?”) I love watermelon, always have. Musician Herbie Hancock even wrote a cool jazz instrumental called Watermelon Man. (The whole song is there, but the comments can be a bit rude.)  I know there’s a whole ridiculous PC thing about watermelons, but. . .watermelon is good. People from all walks of life like to eat. . .watermelon. Maybe it’s just a southern thing, I don’t know. But is that so bad? If you don’t like watermelon, that’s OK–just don’t eat it. More for the rest of us who really like (or just LOVE) watermelon.

OK, enough of that.

The HeatCageKitchen garden looks like a jungle, particularly the tomato bushes, which are in excess of six feet tall, but not terribly productive. Last week was the July gardening lecture at the library, and they gave us some pepper plants. I got two, and intended to give one to the GER, but being the fussbudget that he is, he declined it. So Neighbor K got the bigger one, called “Holy Moly.” She likes that hot stuff. I have a smaller one, and I should put it into a bigger pot, but I haven’t done that yet.

The lettuce experiment has ended for the time being. It is, as they say in TV, “on hiatus.” In last week’s gardening lecture, it was mentioned that lettuce is. . .a winter crop. With tomatoes being a primarily spring/summer crop, how lettuce and tomato became a common salad, I dunno. What really irritated me was that the last stub that Neighbor K gave me shot up to a foot high–I even wrote about it. Later in the afternoon, the really tall leaf was broken in half and hanging down to the soil. What I figured out was that some nasty worm got in it and ate the leaf at the halfway point, causing it to bend. I trimmed it, and continued to water, but it finally dried up and that was it.

I planted the rest of the basil seeds last night. Darnit. I’ll try again in a couple of months when the temperature goes down.

This is one of the tomato plants, with just three tomatoes on it. I think it’s the Chocolate Cherry plant:

They're coming, soon, I guess.

They’re coming, soon, I guess.

This is the top of the Sungold plant:

More flowers, but no tomatoes. Yet.

More flowers, but no tomatoes. Yet.

I’ve harvested all the Anaheim/Hatch chiles, but there are more flowers and more peppers behind them. I’ve got to go on Central Market’s website and find some recipes to use them up.

The one bell pepper is growing nicely:

Weird, yes, but it will be delicious.

Weird, yes, but it will be delicious.

I plan on leaving it on the plant until it turns red. I like red bell peppers.

Now, the Key Lime plant has several in different stages of growth:

I think the last lime count was 9.

Here’s a closeup of one of them:

IMG_2687

Now, something’s weird with the Meyer lemon plant:

They're turning yellow too soon

They’re turning yellow too soon

For whatever reason, these two seem to be ripening before they’re finished growing. Last year, I got four, they became the size of grapefruits, THEN they turned yellow. These are the size of lemons you get in the grocery store, and there are no more flowers. I’m guessing this is all I get in the way of Meyer lemons this year, but we’ll see.

Now, at my last gardening lecture, I was given a nice basil plant, which wasn’t the same sweet basil we’re all familiar with, but it smelled the same. This is how big it got in a month:

The unspecified basil plant

The unspecified basil plant

About two feet high. Now, I just made pesto about a month ago, and while the other plant started growing back (and the worms found it) I still had a significant amount:

The basil I already had growing

The basil I already had growing. Mint and celery are doing pretty good, too.

So I think you can guess what happens next. Yes! I made more PESTO!! (Can you tell that makes me happy?) I went out and whacked down almost all of that basil, and brought it inside. If you’ve never seen pesto being made (or have no idea what it is), I’ll walk you through it.

The hack job

The hack job

Pulled all the good leaves and washed them good:

Ahh, beautiful basil!

Ahh, beautiful basil!

I also ran them in the salad spinner, then dried them best I could with clean, dry dish towels. I toasted up some pine nuts and put them in a cold bowl before I started the rest of the process. My newly refurbished blender performed perfectly!

Load it up!

Load it up!

Turn it on, and then drizzle in the olive oil:

IMG_2692

This was extra-virgin olive oil from Trader Joe’s. EVOO is best, since it has that potent olive flavor.

It takes a few minutes, and my blender shuts off if it runs too long, but I tilt it and shake it a bit, then turn it back on, and the process happens pretty quickly:

IMG_2693

Look inside, take a deep breath, and enjoy it:

Pesto! But it's not yet finished.

Pesto! But it’s not yet finished.

Dump it, scrape it and drip every last drop of the green deliciousness into a bowl and add some Parm cheese:

Now it's finished. Just mix.

Now it’s finished. Just mix.

Stir it all together (or leave the cheese out if you can’t have dairy) and pack it up for storage:

Done!

Done!

These Clip-Art Freezer Labels are from Martha Stewart’s website, and a “Good Thing” from the magazine in September 2004. I bought the paper and made a batch several years ago, and they’re great for this kind of use. However, sticking them on the OUTSIDE of a freezer container or bag means the adhesive gets cold and falls off. But for this, it’s great. Seal it up and freeze:

Ready for the winter!

Ready for the winter!

My last batch of pesto was made just in June, and the prior batch, which I’ve used once for Pea Pesto Soup, was made back in September of 2014. By planting the rest of the organic basil seeds, I hope to make at least one more, and hopefully, two more batches of pesto for the winter.

Now–who wants pizza? No, Don’t call Papa John’s. . .

Someone posted the video for this on Facebook last week, and I just HAD to try it out. I did–twice. Yesterday, I made it a second time, mostly to take pictures and report on it, and partly because. . .I wanted some.

Now, when you say you want this pizza, you have to plan ahead, OK? You soak the quinoa overnight; Sunday’s was 24 hours, and it seemed to taste a little better. So here we go.

The setup.

The setup.

Pour 3/4 cup of dry quinoa into a bowl, and cover with water to soak for at least 8 hours (a full 24 is better, the crust had a better taste.)

IMG_2666

After I’d set the quinoa aside to soak, I used my mini food processor–the one for which I replaced the cracked bowl recently–and the slicer blade to slice up the sausage:

Perfectly sliced sausage!

Perfectly sliced sausage!

And then I grated cheese:

Perfect!

Perfect!

And packed them both up for the fridge:

Oops.

Oops.

You may be thinking to yourself, “Amy, why did you buy Monterey Jack cheese for a pizza?” Simple–when I was in Target, I saw a block of white cheese with an “M” on the wrapper and grabbed it. I didn’t actually READ it. It wasn’t bad, actually–but the second incarnation yesterday actually had Mozzerrella cheese on it.

Closeup of the sausage label

Closeup of the sausage label

I bought this sausage at Cost Plus World Market, and it’s pretty good. I had a $10 “shopper’s coupon,” so I went back for more, plus a few other things I needed.

After the soaking (the next day), drain the quinoa and rinse well:

IMG_2702

Add it to your food processor, along with 1 teaspoon baking powder, 1/4 teaspoon salt and 1/4 cup of water, and blitz it for two minutes:

This is the one that I replaced the bowl for recently; it uses the blender's motor with a gearbox on top.

This small food processor uses the blender’s motor with a gearbox on top.

After two minutes or so, stop it, and you should have a batter like this:

IMG_2707

You’ll need a 9″ cake pan for this, not your regular pizza pan. Spray it with a bit of cooking spray, line it with parchment, then spray again. Now you’re ready to pour in the pizza crust batter:

Yes, that's what it's supposed to look like.

Yes, that’s what it’s supposed to look like.

Smooth it out, and then bake it at 425F for 15 minutes. Take it out of the oven, and remove from the pan:

Careful with the crust at this stage, it's still kind of mushy inside. A big spatula works best.

Careful with the crust at this stage, it’s still kind of mushy inside. A big spatula works best.

Flip the crust, remove the paper, and put it face down back into the cake pan, returning it to the 425F oven for 5 to 10 more minutes, until the crust is browned and golden.

IMG_2712

Should look like this:

The baked crust

The baked crust

Take a closer look:

Not thin, but not real thick, either.

Not thin, but not real thick, either.

Ready for some pizza? Now it comes together:

Essential toppings.

Essential toppings, with an ice cream base cooling in the white dish on the back burner.

Start by spreading some pizza sauce on the crust:

Add the sauce. . .

Classico’s is pretty good and easy to find, but I didn’t think to make my own. Next time.

IMG_2718

Then add some of the sliced sausage, or whatever you like instead of sausage:

IMG_2719

Until you have neat concentric circles, or whatever I ended up with here:

IMG_2720

Now, add. . .CHEESE!!

This one has the *right* cheese on it, OK?

This one has the *right* cheese on it, OK?

Bake it for just a few more minutes at the same 425F until the cheese is melted. If you want to add other meats (ground beef, raw sausage) or veg, like mushrooms or bell peppers, you should cook it ahead.  You’re not cooking it, at this point, you’re just melting the cheese.

Are you ready for some pizza?

Tah-dah!

Tah-dah!

That’s it, fresh out of the oven. I borrowed this from Neighbor K to cut it:

The OXO 4-inch pizza wheel

The OXO 4-inch pizza wheel, which I gave her, originally.

Because I wanted it to look nice on camera. Except I think I didn’t get a picture of me actually cutting the pizza. So I go with the remains of the plate:

Ahhh. . . .

Ahhh. . .fresh pizza!

Truth to tell, hot out of the oven, I immediately cut one of those four slices in half, and brought some to Neighbor K and her significant other, and that piece you see cut on the right was rushed over to Neighbor R. K and R are the official HeatCageKitchen taste testers, and I only asked for their opinions in return. R must have been hungry, because she gobbled that slice right up–she said she loved it! I got a text from K later that she loved the pizza too–so two thumbs up from the taste-testing team. What about K’s boyfriend? “He doesn’t eat healthy food.” Oh, well.

And I had the rest of it today. The pizza is gone, but I can always make another one. It just takes a bit of advanced planning.

Now I also want to warn you about something that Cooking Light doesn’t mention. Because of the carbohydrate nature of the pizza, you may very well fall asleep if you eat more than one or two slices. Honest. Last week, when I tried it the first time, I was thrilled at the result and gobbled up a third slice. This was in the afternoon, like 5 or 6 pm. A little while later, I found myself needing a nap, and had to crawl to the futon where I passed out cold–I couldn’t help it. I woke up when the phone rang about 7:30, and I didn’t want to answer it until I saw that it was friend of the blog AK, calling from Ohio. (THEN I was happy to answer it.) I strongly suggest having some protein with it, or at least a good salad to offset the sleepy effect you might get.

Yes, it’s good. Yes, it’s gluten free. Yes, it’s fussy, but it’s really worth it.

Remember, too, that it will NOT taste like wheat. It will not taste exactly like Papa John’s, Domino’s or DiGiorno pizza. Ever. But if you like quinoa (and I do) this is a nice alternative, especially if you have to go gluten-free.

I’ve added the recipe for this pizza crust and my favorite pesto to the recipes page so you can reference it easily, and if you like, print a copy for yourself. Credit is given, of course, and the pesto is from Giada de Laurentiis’ first book, Everyday Italian. I’ve used it for years and it works perfectly every time.

So. . .it’s not for a big family, and if you have a toaster oven, this is the perfect project for it. Remember that you have to soak the quinoa for at least 8 hours; I recommend the full 24 hours, because it seemed to taste better. Plan ahead, and you and your friends or your SO can have some gluten free pizza soon.

Enjoy!

 

 

 

 

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The Woodlands Wellness Lunch

The Woodlands Wellness Lunch

Hello, Dear Readers:

It occurred to me that I haven’t written since Friday the 13th. AAAHH!!! My apologies. I didn’t realize it was that long. I hope everyone had a great Valentine’s Day, and if you were so inclined, a nice time at the world’s largest #Starbucksdate. I did, and I got a lot of reading done.

Meantime, last week (Feb 19th) I headed north to the annual open house at my doctor’s office. Woodlands Wellness & Cosmetic Center has been in business for ten years. To celebrate–they moved! Seriously, they have a new, larger location, with more room, a long hallway and lots of beautiful blue tile. (I want that blue tile in my house. When I get in it, of course.) And they even told me where they were moving to. So, since I don’t get out too often, I got dressed and went. It was a beautiful day, the weather was cool but not cold, and the doctors and staff had a very long day. (I had a long, long drive, too, but it was worth it, especially for an overdue “day out.”)

They put a few pictures on Facebook, and I guess they had a “ball” afterwards, because everyone was in formal wear. The doctors were seated in one picture, and my Dr. Davis had her shoes off. It was indeed a long day for them, but a good one.

There are two “sides of the house,” and I go for the health & wellness side–the bioidentical hormones and all that. (I told a couple of folks I was “jacked up on hormones and vitamins,” but I’d also watched a Sinbad stand-up DVD a few days before, so I kept saying that til I got home.) Dr. Sakina Davis is the doctor I see, a very nice lady, and, quite frankly, the only doctor I think I can trust:

Me and The Good Doctor. See? They do let me in!

Me and The Good Doctor. See? They do let me in!

Now, I have to explain that Dr. Davis likes peacocks the way I like cats and tigers. So, the office is decorated in a peacock theme, and while this iPhone picture doesn’t really show it, Dr. Davis has a peacock feather in her hair. Fabulous, and of course, appropriate. I tell you that for a reason, but I’m getting ahead of myself.

Her husband, the friendly and affable Dr. George Davis, is the cosmetic side of the house. He does the CoolSculpting, Botox, Radiesse, dermal fillers and other cosmetic procedures I learn about when I go to their open house. All the staff will answer any questions you have about any of their procedures, all you have to do is ask.

Another product they carry is Jane Iredale makeup. I’m a longtime Avon user, but I did get a lecture from a fellow redhead on the advantages of switching to Jane Iredale. She was very nice, and despite telling them that I still have oily skin, I heard the term “dry patch.” It was just powder I’d put on. I do not need moisturizer!!

I don’t doubt that it’s good, and I was offered a makeover using JI makeup. You tell me–did it help?

Right after my Jane Iredale makeover, taken by the redhead who did it.

Right after my Jane Iredale makeover, taken by the long-haired redhead who did it. (Now my profile picture here and on Facebook, too.)

I dunno. . .I think I’m looking like my grandmother with red hair. And I think Maw Maw O’Donnell wouldn’t be thrilled with that, either.

If you know anything about this line, it’s more expensive than Avon. Well. . .it was fun, but I’ll have to think about it another day. Honest, that was the first time I’d worn makeup in about a month. When I got home, the eyeliner looked like I’d been caught in the rain. I did tell them, but anyway. . . .

When I walked in, one of the very nice staff offered me my choice of coffee, water or a mimosa. Yes, that’s orange juice with champagne, at 10:00 am, and no, I did not. But I asked for decaf, and they had some–in one of those little takeaway boxes from Starbucks. Thank you! It was very welcomed, warm and tasty, especially with the hazelnut creamer I didn’t realize I picked up.

To introduce you to all the different things WW&CC offers, they give you a “swag bag” of nice things (including a sample lip/cheek stain from Jane Iredale) and a card. You stamp your card when you talk to the different reps for different things. For instance, Christina was giving out samples of Nordic Natural gummy vitamins (delicious), another rep discussed Radiesse, the Jane Iredale ladies were in another room, ending with Dr. George and one of the high-end procedures he does. (I say “high end” because it’s kind of over my head.)

Once you get all your stamps, you drop your card into the raffle box. If you buy supplements, everything was 20% off, and you got an extra ticket, so I got another bottle of the only Vitamin B complex I’ve ever tried that doesn’t make me sick. So I put one ticket in for the Hydrafacials, and one in the box for the Jane Iredale gift basket. If I win. . .well, that’s an excuse to drive back up there, isn’t it?

Yes, there was indeed food involved. The best food anywhere, and even better than last year, which was also very delicious. This year’s menu was again created by Chef Michael’s Gourmet Kitchen in Tomball (close to The Woodlands) and they designed this elegant menu for both the morning and evening sessions:

The fabulous menu from Chef Michael's Gourmet Kitchen.

Chef Michael’s fabulous menu for the morning and evening open house sessions. Sophisticated and first-class dining.

The young lady who was working the morning shift wasn’t quite sure what to think of me, but she was very nice and didn’t mind me nibbling the chips and the hummus. Of course, me being a bit dull sometimes, I forgot to ask her name and thank her personally. But if you’re reading this, your patience is appreciated, and you’re very nice–thank you.

KALE!! I had some for Neighbor K, who loves it. (I didn’t ask for a takeout container. . .but had anyone offered, I would have brought her one of them kale thingies.) Honest, I like kale, don’t love it like K does, but the quinoa/goat cheese/kale dish was just delicious. I passed on the eggplant dish, but then I realized I should not have done that. DUH.

Of course, I didn’t take a picture, because I was too busy eating it:

I don't even know what Argon oil is, and at that moment, I didn't care, either.

I don’t even know what Argan oil is, and at that moment, I didn’t care, either.

I will tell you that the sun-dried tomato hummus has to be the best I’ve ever tasted. I make a simple hummus on the weekends but halve the lemon because most hummus screams lemon–it’s too acidic. Chef Michael, however, doesn’t put much lemon in his (if at all), and it’s ten times better than mine! But that’s why he’s the chef and I’m a blogger. . .and that’s OK.

The beautiful vegetable plate with the sun-dried tomato hummus at the top right. I didn't mess with the Baba Ghanoush, because, well, it's eggplant and you know why.

The beautiful vegetable plate with the sun-dried tomato hummus at the top right. I didn’t mess with the Baba Ghanoush, because, well, it’s eggplant and you know why.

Also provided were some sweet potato tortilla chips that went perfectly with the hummus. I was good–I had some, and loved it, but did NOT eat the whole thing by myself. But you know I could have, especially with sweet potato chips.

I did email Chef Michael’s wife, Rosemine, and she said she would ask him about a short call with me. I never heard back, so that tells me that he’s busy making delicious food for other people know about him and who ordered. Anyone who is on the receiving end of Chef Michael’s food knows how lucky they are, too. . . .

The other thing I got ahold of were these tasty little sandwiches:

Aren't they beautiful?

Aren’t they beautiful?

Yes, they are gluten free. Here’s what was in them:

2015-02-19 11.35.55

They were just delicious, and yes, I could have eaten one of those trays myself, after the hummus. But I didn’t. OK, maybe half the tray, but I stuck with one or two.

I myself have not made the almond bread yet, but I plan to one day. I hope it comes out half as good as Chef Michael’s.

Chef Michael’s website also has a section for yeast free/gluten free menu, and you can read about it here. No wonder Dr. Davis contacted him for catering the party!

Remember about yeast-free and gluten-free that some things are that way “by default,” that is, wouldn’t (or shouldn’t) have the offending ingredient in them anyway, like hummus. Flour is used in a number of places as binder or to thicken, and I’ve used it myself on occasion (but not for a while.) So when it says “gluten free,” it might have always been so. Salsa, for instance, or butter. Make sense? The other way is to make the item with alternate ingredients that make it act like the gluten version (i.e., bread) so that the gluten (or other ingredient) is simply avoided. With this party, I knew everything was healthy, but when you’re cruising through a grocery or health food store, you must read the labels and ask questions (or you’ll end up with sugar in your tomato paste.)  Chef Michael understands what Dr. Davis was asking for and provided it, but not everyone you encounter will understand that you’re trying to avoid wheat, flour, sugar, soy, etc. So you have to ask if you’re not sure.

Anyway. . . .

Chef Michael’s website is ChefMichaelsGK.com. You can email Chef Michael Matthews or his very nice wife Rosemine at cateringbychefmichael@gmail.com. They do catering on the north side of Houston, including The Woodlands. If I can find it next time I go up there, I’ll stop in to see them. You can also call them to place an order at 281-660-8680 or 281-794-1771.

If you have a special event coming up and you live up there, or have an event planned for that part of Houston, CALL THEM FIRST. After lunch at Woodlands Wellness, I highly recommend them.

Now, while Chef Michael also does dessert, this time, he didn’t–it was by none other than my *other* Woodands favorite, Frost Bake Shoppe. Get a load of this:

Is that not an amazing cake?

Isn’t that an amazing cake?

I hate to over-use the word “amazing,” but it really was. And, wait for it–GLUTEN FREE!

I have written about Frost’s delicious gluten free treats before, ever since I attended the lecture with Dr. William Davis, the Wheat Belly guy. In fact, just a couple of weeks ago, I was talking to the GER, and mentioned that I was going to this activity in The Woodlands, the same place I got the cupcake he enjoyed the last time I went. In fact, he said, “bring back a dozen!” (My response: “Dude, they’re $3.50 apiece.” But you know they’re worth every penny.)

Now, this trip to The Woodlands did not end up with me stopping at Frost, because this beautiful creature appeared in the lobby. Take a closer look:

The cake, with a cake peacock on top.

Those were actually chocolate and vanilla mini-cupcakes, with the little sugar “feathers” on top, comprising the tail:

Really, really well made and beautiful

Really, really well made and beautiful

Remember when I said Dr. Davis likes the peacock the way I like tigers and cats? (That’s what I was told when I asked a staff member one day.) The cake was made to match the office’s beautiful decor. Now do you get it? The Peacock Cake!

I’m not getting married, of course, but if I were. . .that might be what I’d want for a wedding cake. Maybe my birthday cake when I turn 55. From Frost, of course. You can see a gallery of their delicious treats here (indexed by type.) And if you are up that way, stop in for a real feast for the eyes and soul. Gluten free, of course.

Oh, how many did I have? I might have accidentally eaten one of the “feathers” and um, one or two or four of the mini cupcakes. They were the tiny ones, which means I really only ate *two* cupcakes! Neighbor K gave me a funny look when I told her that. With the same look she gives the Daft Pug, she said, “just because they’re gluten free doesn’t mean you can eat them all.” Yes, I know, and I did NOT eat them ALL. Just enough to not make a trip to Frost before I came back to Clear Lake.

I did make one more stop, at Trader Joe’s in The Woodlands, and bought. . .a bunch of stuff. You know, the kind of thing I like to stock up on: olive oil, the cocoa powder, things like that, since they’re cheaper there. Neighbor R also asked me to pick up some of their $3-a-bottle Pinot Grigio, which I happily did. It’s her favorite, and I’m happy to do so for an 80-year-old firebrand with bum knees.

If I call her “a little old lady in Clear Lake” again she will hit me with said bottle. Full. Then I’ll be going to see Dr. Davis for a head injury. Oh, wait, Dr. George is also an ER physician. . .maybe I should go see him, right?

Many thanks to the Drs. Davis and their wonderful staff for a fantastic open house, Chef Michael’s Gourmet Kitchen for wonderful, tasty, and healthy well-made food, and Frost Bake Shoppe for an incredible, beautiful and delicious cake that none will ever forget.

If you’re gonna have some food, make it something good.

Happy Dining!!

 

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Quinoa–the sequel

Well, dear readers, once again, life gets the better of me, and I don’t quite get around to writing on this blog the way I’d like to. But here I am, and I’m looking for new topics regularly.

I’m back on the dieting thing, and have lost about 7 pounds so far. Ignoring sandwiches and a weird looking chocolate cake at the office this week helped. Well, it was not only chocolate cake, but had white icing and filling, as well as either mocha or milk chocolate filling in the center, too. Weird, and when it was cut open, the first words I thought of were “hot mess.” If you’ve ever seen a woman with way too much eye makeup on, you get the idea of what this cake looked like, despite its designer exterior. I didn’t even bother to take a picture. It was really easy to pass up, even for a chocolate lover like me. I wasn’t hungry enough to eat white bread either, so the whole lot sat right by my desk and I didn’t even look at it except in passing.

Seven pounds down, nine-hundred and twelve to go. Just kidding, it’s not that much. Just feels like it.

I also received part of an order today from Territorial Seed Company in Cottage Grove, Oregon. Two packets of what they call “City Lettuce,” some sage and Italian flat-leave parsley. The garlic bulbs will be shipped in a couple of weeks. Let’s see if I can get this stuff going again. The sage dried up earlier this year, and the parsley I had growing never really took off.

Neighbor K gave me 4 big white buckets that came from a restaurant, and they never returned to her office to retrieve them. One of them smells like garlic, so. . .guess what’s going in it? I’ll keep you posted.

Some time ago I wrote about one of my favorite foods, quinoa. It’s now called a “superfood,” although I’m not sure why. I’ve been buying it for 15 years. Sure it’s nutritious, but I just like it because it’s tasty. I’ve made it for a few people, including my two beloved neighbors K and R, who have been occasional taste-testers of new recipes (or the occasional excess), but mostly I make it for myself.  Two of the recipes in Giada de Laurentiis’ book Weeknights With Giada include quinoa, and both are pretty tasty. (R is the elderly neighbor lady who has also been the recipient of extra cupcakes from the office.)

I made a small amount of quinoa on Saturday, and it put me to sleep for an hour. So it does have enough carbohydrate to do that. That’s why I don’t eat it too often, and not as much of it, mostly as a side dish, always with other stuff.

I’ve discovered, though, that not everyone is as enthusiastic about quinoa as I am.  Granted, not everyone likes everything. Much as I think chocolate is the food of the gods, one of my grandmothers did not like chocolate, as did a project manager I used to work with at Boeing. In fact, when it was birthday cake time, you knew who brought the cake if it was either half chocolate/half vanilla, all vanilla, or something like Italian Cream Cake (which made me taste test it more than once, because it was that good.)

So, in my favorite newspaper, The Wall Street Journal, comes this article on the backlash from quinoa’s new popularity. See, it’s trendy and popular now, much like gluten free, (plus it IS gluten free) so there are folks have become somewhat anti-quinoa from the influx of new quinoa dishes. To me, this is like being anti-tea or anti-cupcake, so I think that many of these folks haven’t had quinoa prepared correctly. That’s just my guess, as well as someone who wrote a letter to the editor on the subject.  (Please, someone tell me what the heck “Quinoa Gelato” is.)  But I also know it’s a matter of taste, what one person likes, and the preparation at the same time.

No, gluten-free is not a fad--especially not if you have a problem with wheat.

The article also references a fun Bud Light commercial. A man, standing over his grill, is ready to start some heavy duty tailgating at a football game when he discovers that his lovely wife has packed. . .veggie burgers made from “queen-ah”. Personally, my foodie brain wants to know how the heck you make burgers with it, but I’m sure it’s stuck together with a glue like eggs or something. (Then again, I’m always trying to figure out that kind of thing.)  But he puts it on the grill anyway, despite it tasting like a “dirty old tree branch,” because his team won the last time he “accidentally” ate it. (Warning: the comments on YouTube underneath aren’t all polite. Read at your own risk.)

Lesson learned here is simple. Ladies—unless you *know* your man is a devoted vegan/vegetarian and enjoys quinoa, he wants MEAT, and he hates surprises. Don’t do that. Trust me on that one. I once brought home a six-pack of designer beer for a certain ex-boyfriend after he said, “surprise me.” He never said that again, and never trusted me with his beer.

Now, the original article is a good overview, but the comments are hilarious. All 127 of them, at this writing. OK, I get it, people get started on something and overboard with it, with soy being a good example. (I still hate soy.) I see drinks, foods and other stuff with something called acai berries, and I still don’t have any idea what they are. Will they grow in the backyard? Then there’s something called goji berries, and the gallons of juice sold by direct marketing (i.e., a neighbor down the street who’s “got a great new home business that’s gonna make me rich.”) I have tried neither of these items, but I’m told goji juice tastes like something rancid. But people who follow all the “healthy trends” consume it because it’s supposed to be “healthy.” Mold is *so* good for you. . . .

So back to the quinoa article comments. If you really need a funny, click on the link above and start reading, and read the oldest first. You’ll see comments like:

My introduction to quinoa occurred while living in the Andes of southern Peru in the 1960s. My dog loved it; I did not. Ever since, I’ve thought of quinoa as Andean kibble.

YUCK! P’TOOEY!

My wife is into all this superfood lunacy. She fed me a “kale smoothie” last week that tasted like it was scooped from the bottom of a swamp. To hell with kale, and I hope she never finds out about quinoa.

This is my award-winning quinoa recipe: add it to a mash and feed it to a pig. Take the pig to a butcher and have him smoke the whole thing. Mmmm …. good eating.

@Charleen: I’m feeding my cows organic quinoa and getting the best quinoa cheese…well, I was until they went on strike for better work conditions…the union negotiators are meeting with management representatives in Aspen this week. I say, “Let Them Eat Cud.”

I hate cilantro too! Tastes like dish soap.

Quinoa is the “Hula Hoop” of food FADS.

Y’all fightin’ over quinoa? Jeezus.

And so much more quality writing that the Journal is known for.

So if you’re interested in trying it for yourself, here’s my favorite quinoa recipe from Suzanne Somers’ book Slim & Sexy Forever. This recipe is in the prior post on quinoa, but I’ll include it here, and add that I toss in a cube of chicken bullion to the water when it boils. REALLY good, honest.

Sauteed Herb Quinoa

1 cup dry quinoa

2 tablespoons extra-virgin olive oil

2 shallots, finely diced

1 clove garlic, minced

2 teaspoons finely chopped fresh flat-leave parsley

Sea salt and freshly ground black pepper

Prepare the quinoa according to package directions (or see directions above.)

While the quinoa is cooking, place a saute pan over medium heat. Add the olive oil and shallots; saute for 2 minutes. Add the garlic and cook for 1 minute longer. Add the cooked quinoa and the parsley and stir to combine. Season with sea salt and pepper and serve immediately.

Just because I like it doesn’t mean anyone and everyone who reads this blog is going to suddenly be completely devoted to quinoa. Sure, there are more recipes for it, now, and that’s a good thing. If you decide to try it, hey—no saying you have to eat it again, right?

However, this blog is about the funny. Quinoa optional.

So if there’s anything funny in food, it’s these comments on the WSJ’s website. Go take a look and see what some other anti-quinoa folks are saying.

WARNING: don’t drink anything while you’re reading them, or you’ll be bringing your keyboard or laptop to your local repair shop to be cleaned.

Enjoy!

 

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