I can hardly resist the magazine aisle at any grocery store/Walmart/gas station. The explosion in culinary magazines available to everyday readers like me is pretty exciting stuff.
Whole magazines devoted to wine. To wine with food. To cookies. To healthy eating. To gluten-free eating. And on and on and on. Invariably, I leaf through the pages, drool over the food photography, read the articles and tear out any recipes it was likely I'd try.
Erm. Let me clarify. I BUY the magazine and take it home first...and then do all that I listed above. I do not, as a habit, vandalize periodicals I have not paid for.
Sometime earlier this summer, I'd purchased a magazine titled Eating Well. And I'd clipped out this recipe:
Strawberry-Rhubarb Quinoa Pudding
I mean, I like strawberry and I like quinoa. AND - I have a half-bag of it in the pantry that I need to use.
What better time to try it, yes? I knew you'd agree with me.
It doesn't get much more simpler than this. Boil water, fruit (frozen, straight outta da bag), quinoa, cinnamon, and salt...then reduce to a simmer. Cover, let sit for about 20 minutes. Then, add sugar and zest (I didn't have, so I used a splash of juice). In a separate bowl, whisk the cornstarch and 1/4 cup of water together and mix that into the hot mixture. Cook for another 2 - 3 minutes until it really thickens up.
Then, pour into into small cups/dishes and chill for an hour. Done and done.
I didn't do the yogurt topping. I opted instead to do a quick whipped cream.
The youngest boy really liked it, and he is by far the pickiest kid in the family. Everyone else cleaned their bowls...and that's always a good sign. The fruit cooked down into mush, but the flavor was wonderful, and I couldn't help thinking about other fruit-flavor combos to test in the future. After reading some of the recipe reviews online, I will cut the sugar in half the next time I try this.
Whole magazines devoted to wine. To wine with food. To cookies. To healthy eating. To gluten-free eating. And on and on and on. Invariably, I leaf through the pages, drool over the food photography, read the articles and tear out any recipes it was likely I'd try.
Erm. Let me clarify. I BUY the magazine and take it home first...and then do all that I listed above. I do not, as a habit, vandalize periodicals I have not paid for.
Sometime earlier this summer, I'd purchased a magazine titled Eating Well. And I'd clipped out this recipe:
Strawberry-Rhubarb Quinoa Pudding
I mean, I like strawberry and I like quinoa. AND - I have a half-bag of it in the pantry that I need to use.
What better time to try it, yes? I knew you'd agree with me.
It doesn't get much more simpler than this. Boil water, fruit (frozen, straight outta da bag), quinoa, cinnamon, and salt...then reduce to a simmer. Cover, let sit for about 20 minutes. Then, add sugar and zest (I didn't have, so I used a splash of juice). In a separate bowl, whisk the cornstarch and 1/4 cup of water together and mix that into the hot mixture. Cook for another 2 - 3 minutes until it really thickens up.
Then, pour into into small cups/dishes and chill for an hour. Done and done.
I didn't do the yogurt topping. I opted instead to do a quick whipped cream.
The youngest boy really liked it, and he is by far the pickiest kid in the family. Everyone else cleaned their bowls...and that's always a good sign. The fruit cooked down into mush, but the flavor was wonderful, and I couldn't help thinking about other fruit-flavor combos to test in the future. After reading some of the recipe reviews online, I will cut the sugar in half the next time I try this.
 |
| This was the picture that went with the recipe in the Eating Well magazine. Obviously they can pay for food stylists and the like. |
 |
| Yeah. And this how the photography works at my house. My house is so poorly-lit, it's not even funny. |
OK, this is a good idea. Thanks. (except for whipping cream, which goes straight to the heart muscle and sticks)
ReplyDeleteYum! I, too, like strawberries and quinoa! And pudding! It's a sign that I need to try this recipe.
ReplyDelete