Summer Garden Pasta and Baby Blanket

Today, I thought I'd focus a bit on a dinner I had recently.  My brother and sister-in-law were up from Texas, and she cooked dinner one night, and it was excellent.

Here's the Recipe

Ina Garten's - Summer Garden Pasta
3 pints cherry tomatoes/sliced in half
2 heaping Tbls chopped garlic
18 julienned basil leaves/extra for garnish
1/2 heaping tsp black pepper
1/2-3/4 heaping tsp red pepper flakes
2 heaping tsp kosher salt
1/2 cup good olive oil

1 lb angel hair pasta

1.5 cups grated parmesan cheese

Mix all but the last two ingredients in a large bowl. Cover with Saran wrap and let sit un-refrigerated for 4 hours.

Cook angel hair pasta 3-4 mins (use al dente directions). Drain but keep wet and pour tomato mixture over hot pasta mix.
And 3/4 - 1 cup grated Parmesan cheese and toss. Add extra cheese and basil garnish on top of each serving.

My sister-in-law, Lori raved about this dish, and she was right...it's fresh, delicious and incredibly satisfying.

Current Knitting
I've been knitting quite a bit, but for today's blog entry, I only have my progress on the Mini Mochi baby blanket to show.

I'm almost through the third ball of five.  I love knitting on this project...it's perfect television knitting, even if we're watching something with sub-titles.  The yarn is soft and I love the colors.

Quinoa

What is quinoa (pronounced KEEN-wah)?  Why should I care.

The Good, The Bad, The Easy

First, The Good - Quinoa is a grain-like vegetable grown primarily for its edible seeds. When cooked, it's is similar to a combination of cous-cous, wild rice and oatmeal...kind of, and it comes in different colors.  A cup of quinoa has around 127 calories, 2 grams of fat, 23.4 grams of carbohydrates (2 of those being fiber), and 4.5 grams of protein.

In fact, it has a pretty similar nutritional profile to that of brown rice, except it’s slightly higher in overall protein content.

The Bad - In its natural state quinoa has a coating of saponins, which gives it a bitter taste. Most commercial, organic quinoa grains have been pre-washed to remove the saponin coating before being packed for shipment. Hence, a light rinse of the grains between 5-10 seconds under running water will be sufficient before you cook the grains. AND...no soaking required.

The saponin content in quinoa can be mildly toxic, however, the risks associated with quinoa are minimal provided that it is pre-washed.

There has also been some controversy with regard to the farming sustainability and changes to the economies of the countries that grow most of the quinoa imported to the country, Bolivia and Peru.

The Easy - Thaddeus has been experimenting with a number of different recipes for an incredibly healthy and great tasting quinoa salad.  I think he's perfected it by making it incredibly easy to make and incredibly tasty and satisfying.  Here's his recipe.

Thaddeus’ Simply Easy Quinoa Salad

Ingredients:

1 cup uncooked Quinoa (I prefer red quinoa because it’s pretty)

15 oz can Black Beans (drained and rinsed)

15 oz can Chickpeas (drained and rinsed)

6.5 oz (dry weight) can sliced black olives (drained)

1 pound container of prepared fresh salsa/pico de gallo

At least ½ cup good olive oil

Kosher Salt

Fresh ground pepper

Juice of 2 limes

Cook and chill 1 cup/ ½ bag of dry quinoa as specified on bag.  In a large bowl, combined cooled quinoa, rinse and drained chickpeas, black beans and drained black olives.  Add one pound container of prepared fresh salsa/pico de gallo (spicy or mild to taste), juice of two limes, ½ cup of good olive oil.

Add salt and pepper to taste.

Options:  Eliminate olives and/or add additional fresh cilantro.

Mix together and chill before serving