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Mom's take-along-bread

Posted by Anonymous on July 15, 2008

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"Quinoa (KEEN-wah) is a protein packed ancient seed from South America, similar to the texture of brown rice when cooked with a nutty flavor. It contains all 9 essential amino acids, lysine, phosphorous, copper, iron and magnesium and it is easy to make. It's not truly a grain, it's actually a relative of spinach. It is recommended that you soak and rinse the seeds well before cooking. Once cooked the seeds expand about 4 times their original size, so 1 cup of uncooked quinoa seeds yields approximately 4 cups cooked quinoa. Preparation is simple, 1 cup quinoa, 2 cups water or broth and is done in about 15 minutes." Basic Quinoa Recipe Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1 cup (cooked) • Old Points: 3 pts • Points+: 4 pts Calories: 172.0 • Fat: 2.8 g • Protein: 6.0 g • Carb: 31.0 g • Fiber: 3.0 g Sodium: 3.4 mg (without salt) ingredients: 1 cup quinoa 2 cups water (or broth) salt to taste Direction: Wash quinoa and a...

Cauliflower Soup

Dad's Cauliflower Soup Servings: 6 servings • Time: 20 minutes • Old Points : 0 • Points+: 1 pts Calories: 45.1 • Fat: 0.6 g • Carb: 8.8 g • Fiber: 3.7 g • Protein: 3.3 g Sodium: 469.1 mg Ingredients: 1 large head cauliflower - chopped 1/2 cup chopped onions 4-6 cups water 2 chicken bouillon cubes salt and pepper to taste Directions: In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth Soooo good. I added more onions and a pound of carrots.

Rhubarb Jam

Rhubarb Jam Makes: a little more than 5 half pint jars Ingredients: 3 1/4 lbs. rhubarb 4 c. sugar lemon juice to taste, around 1/4 c. Day 1: Remove the leaves from the rhubarb stalks and discard. Wash the stalks. Slice the stalks into small pieces about 1/2″ wide. In a nonreactive container (like a large tupperware or glass bowl), combine the chopped rhubarb and the sugar. Cover. Put the container in the fridge for a day or two to macerate. Day 2: Cook the jam: Bring boiling water canner to a boil. Put the rhubarb mixture into a wide, heavy-bottomed pot. Cook on high heat, stirring occasionally. Try to be gentle when you stir so you keep some chunks of rhubarb; the pieces are very tender and fall apart very easily. I didn’t use a thermometer when I cooked this; I noticed that the jam visibly thickened more than it really looked like it had gelled. The rhubarb will start wanting to stick to the bottom of the pot towards the very end of the cooking time, so make s...

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