Compliments:Alida Ryder Recipe
1. Preheat oven to 350°.
2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.
Compliments: Mary Ellen Smith,
Gluten Free Bread
This is no regular bread recipe. It looks like bread, it tastes like a dense sesame seed bread and I have called it bread… However, instead of your pathogen, inflammation and autoimmune response causing wheat-base (gluten) being the foundation of this regular staple, this recipe is comprised of almond meal yet will still satisfy your bread craving.
Time: 50 minutes
Meanwhile, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, and ginger and sweat until aromatic, about 6 minutes. Add the quinoa and stir to combine. Add 2 1/2 cups water and bring to a simmer. Stir in the tomatoes, oregano, and cilantro, then cover. Remove from the heat and let steam undisturbed for 20 minutes.
In a large skillet over medium, heat the remaining 2 tablespoons olive oil. When hot, add the marinated chicken and cook until golden on all sides, 3 to 5 minutes.
To serve, fluff the quinoa with a fork. Season with salt. Transfer to a large platter, top with the chicken, and garnish with the olives and cilantro sprigs.
Guacamole Verde with Tomatillo
Ingredients and Method (Serves 4) Time: 5 minutes
Add the onion, lime juice, cilantro, tomatillo, and salt and stir to combine. Add the reserved avocado half, mix gently, and season with more salt, if needed.
Transfer the guacamole to a serving bowl and garnish with the cheese.