Mountain Cat
Veteran
- Joined
- 12 Apr 2019
- Local time
- 11:53 AM
- Messages
- 3,118
- Location
- Hilltowns of Massachusetts
- Website
- goatsandgreens.wordpress.com
Back in the day, I was a member of what is now Food.Com. I am going back to collect some of my recipes from there - I stopped using that site because the required recipe formatting was a pain in my (whatever). Apparently, I hadn't even been back since 2012.
But, I'd put some good recipes there. At that time there were a lot of vegetarians and vegans who were contributing and reviewing, so most of what I do have there is vegetarian. It is definitely not the same place now.
So, over time, I'll bring over some of my own recipes to here. Enjoy!
Prep & Cook Time: Total, 50 minutes.
Rest Time: None.
Serves: 2
Cuisine: Unspecified.
Leftovers: Certainly!
Quinoa with Sweet Potato and Peppers
In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
Add the water/veggie stock (this may splash back) . Add the jalapeño.
When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover. (I am known for wanting my bell peppers far more au-dente than most folk.)
When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and any salt and pepper – and serve hot.
But, I'd put some good recipes there. At that time there were a lot of vegetarians and vegans who were contributing and reviewing, so most of what I do have there is vegetarian. It is definitely not the same place now.
So, over time, I'll bring over some of my own recipes to here. Enjoy!
Prep & Cook Time: Total, 50 minutes.
Rest Time: None.
Serves: 2
Cuisine: Unspecified.
Leftovers: Certainly!
Quinoa with Sweet Potato and Peppers
- 2 medium sweet potatoes, peeled and diced
- 2 large shallots, peeled and quarterd
- Olive oil.
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garam masala (or curry powder)
- 1 cup quinoa
- 2 cups water or veggie stock. The boxed type (low sodium) is fine.
- 1 jalapeño, de-seeded and finely diced
- 1 bell pepper, de-seeded and roughly chopped.
- salt and pepper to taste.
In foil, lay out the potatoes and shallots, coating them with just a little bit of oil so they moisten properly. Sprinkle on the nutmeg, the ground pepper, and the curry or the garam masala. Roast for approximately 30 minutes.
Meanwhile, LIGHTLY toast the quinoa for no more than 4 minutes in a little of the oil in the saucepan you will use to cook it, on the stovetop. A moderate/low temp works best, and continually move the quinoa around to prevent burning.
Add the water/veggie stock (this may splash back) . Add the jalapeño.
When this comes to a boil, reduce to a simmer and cook for 12-15 minutes at a simmer. It is best to cover, but check to see if you need to add more water.
As far as the bell pepper goes: I add it 2 minutes before cooking is done, but if you prefer your pepper less au-dente, add it sooner, mix and re-cover. (I am known for wanting my bell peppers far more au-dente than most folk.)
When done, if needed, drain the quinoa. Add in the roasted sweet potato/shallot mixture, and any salt and pepper – and serve hot.
Last edited:
