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Feb. 26th, 2012
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Feb. 26th, 2012 11:17 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandBLACK SESAME MUSTARD POPCORN
4 quarts popped popcorn
3 tbsp. butter
1 tbsp. dark sesame oil
1 tbsp. yellow mustard powder
1 tbsp. black sesame seeds
1 tsp. kosher salt or popcorn salt
Place popcorn in a large serving bowl. In a small bowl, combine butter, sesame oil and mustard powder. Microwave butter mixture for 20 seconds or until butter is melted. Stir until mustard powder is dissolved and mixture is well blended.
Drizzle butter mixture over popcorn and toss. Sprinkle sesame seeds and salt over popcorn and toss again; serve immediately.
Makes 4 quarts, 16 (1 cup) servings.
4 quarts popped popcorn
3 tbsp. butter
1 tbsp. dark sesame oil
1 tbsp. yellow mustard powder
1 tbsp. black sesame seeds
1 tsp. kosher salt or popcorn salt
Place popcorn in a large serving bowl. In a small bowl, combine butter, sesame oil and mustard powder. Microwave butter mixture for 20 seconds or until butter is melted. Stir until mustard powder is dissolved and mixture is well blended.
Drizzle butter mixture over popcorn and toss. Sprinkle sesame seeds and salt over popcorn and toss again; serve immediately.
Makes 4 quarts, 16 (1 cup) servings.
(no subject)
Feb. 26th, 2012 11:20 amnverlandRED QUINOA WITH DRIED FRUIT AND YOGURT
Prep: 10 minutes
Cook: 30 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
1 small onion, finely diced
1 to 2 teaspoons chopped crystallized ginger or fresh grated ginger
1 1/2 teaspoons curry powder
1 1/4 cups water
1/2 teaspoon each: ground cinnamon, salt
1/4 teaspoon red pepper flakes
1 cup red quinoa, rinsed, drained
1 cup diced dried mixed fruit
1/2 cup plain yogurt, at room temperature
1/2 cup salted cashews or peanuts
Chopped fresh cilantro leaves
1. Heat oil in a medium saucepan over medium-high heat; add onion and ginger. Cook until onion is softened, 5 minutes. Add curry powder; cook, 1 minute. Add water, cinnamon, salt and red pepper flakes. Cover; heat to a boil. Add quinoa and fruit; stir to mix. Cover. Lower heat to a simmer; cook, 20 minutes.
2. Remove from heat; let stand, covered, 5 minutes. Stir in yogurt. Sprinkle with cashews and cilantro.
Nutrition information:
Per serving: 447 calories, 15 g fat, 3 g saturated fat, 3 mg cholesterol, 72 g carbohydrates, 12 g protein, 430 mg sodium, 6 g fiber.
Prep: 10 minutes
Cook: 30 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
1 small onion, finely diced
1 to 2 teaspoons chopped crystallized ginger or fresh grated ginger
1 1/2 teaspoons curry powder
1 1/4 cups water
1/2 teaspoon each: ground cinnamon, salt
1/4 teaspoon red pepper flakes
1 cup red quinoa, rinsed, drained
1 cup diced dried mixed fruit
1/2 cup plain yogurt, at room temperature
1/2 cup salted cashews or peanuts
Chopped fresh cilantro leaves
1. Heat oil in a medium saucepan over medium-high heat; add onion and ginger. Cook until onion is softened, 5 minutes. Add curry powder; cook, 1 minute. Add water, cinnamon, salt and red pepper flakes. Cover; heat to a boil. Add quinoa and fruit; stir to mix. Cover. Lower heat to a simmer; cook, 20 minutes.
2. Remove from heat; let stand, covered, 5 minutes. Stir in yogurt. Sprinkle with cashews and cilantro.
Nutrition information:
Per serving: 447 calories, 15 g fat, 3 g saturated fat, 3 mg cholesterol, 72 g carbohydrates, 12 g protein, 430 mg sodium, 6 g fiber.