Foodbuzz

Posts Tagged ‘Key Ingredient’

My KeyIngredient Cookbook

Want to preview our dorkness before it gets blogged? My recipe online collection is at Key Ingredient, and I simply embed their recipe widgets in the blog. I have blog posts queued up, and also a backlog of recipes I haven’t even queued in the blog yet. Often a recipe will be on Key Ingredient for weeks before it gets blogged. I like how their tabbed format makes excellent use of the real estate, and I like how they automatically format the recipe in a consistent format. (Of course, in case Key Ingredient ever goes away, I have backup copies of all my recipes.)
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Greek Quinoa Salad

Quinoa Greek Salad

Quinoa is the ‘it’ grain and certainly has been the …

See Quinoa Greek Salad on Key Ingredient.

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In case you’ve been living in Pleasantville, Quinoa (pronounced Keen-Wa) is a high protein grain from South America. I predict more and more of it in North American cuisine as people gradually begin to catch on to its tremendous nutrition potential.

This is my first go at poaching someone else’s recipe from keyingredient.com. The problem with KI is that you cannot specify when searching that you only want to see recipes with pictures. For blogging purposes, I am only interested in recipes with visuals. Too many of KI’s recipes do not have pictures for me to spend much there time searching, but here is one I stumbled on with an awesome picture, and it’s an awesome vegetarian (not vegan) recipe as well. I’ve requested that KI make a filter that will only pass recipes with pictures, and I hope they will implement it soon. Recipes exist to be spread. If this contributor didn’t want it spread she wouldn’t have made it public! Spread mine all you want! Embed them in your own blog. Needless to say I friended the author of this one!

Chicken Stuffed Collard Rolls

I know this is not a vegetarian recipe. There are those in my family who must have meat from time to time. If you eat meat, a recipe like this one is a good way to make a little meat stretch quite a way. And it has collard greens in it, and they are those dark leafies that all the nutritionists say you should eat.

Yields: 5 servings

3/4 lb. cooked chicken
1 can tomatoes or 3-5 large fresh
1 tsp cumin
1 tsp oregano
2 C. cooked quinoa
1 chile ancho or poblano
2-4 chile de arbol
1 onion
4 cloves garlic
4 Tbsp chopped cilantro
Mexican cheese or parmesan
1 bunch collard greens (about 16 large leaves)

Cook tomatoes, onions, spices, garlic until soft. Whirl in blender and strain. Mix in chicken and quinoa and cook on low.

Meanwhile, pare down the thick stalk in the center of the collard leaves and steam them until they are soft and bright green.

Add the cilantro to the filling. Put 2 generous Tbsp. filling on each leaf and roll up. Place on oiled baking tray and top with the cheese. Bake 20 minutes at 350 F.

about 3/4 lb. cooked chicken
1 can tomatoes or 3-5 large fresh
1 tsp cumin
1 tsp oregano
2 C. cooked quinoa
1 chile ancho or poblano
2-4 chile de arbol
1 onion
4 cloves garlic
4 Tbsp chopped cilantro
Mexican cheese or parmesan
1 bunch collard greens (about 16 large leaves)
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