Tuesday, April 28, 2009

On the Menu Tonight

Lamb Chops with Quinoa "Risotto" and Asparagus

Week 2 of Tuesday's Blue Plate Special will feature Quinoa (pronounced KEEN-wah) - an increadibly nutritious ancient grain/seed native to the Andes. It has a nuttier flavor and more texture than rice, couscous or pasta. Delicious!

I generally use one of 2 methods depending on whether I want it to be fluffy like couscous or creamy like risotto. Tonight we are going for creamy. Check back tomorrow for the results.


Anonymous said...

I'm curious to know what you did with the Quinoa. I've made it a few times, and it ends up being fluffy. Let me know how creamy goes!

I have to wait a few more weeks to try the Pollo al Ajillo. Out of all the things I could be sensitive to, I am having garlic adversions(this really puts a damper on much of what is on rotation for dinner at the house). I am hoping once I get past week 12, it will subside.

It was great to see you in Vegas! We have to get together more often(on the East Coast).

Clio said...

YES! Definitely lets get together more often.

Uuugh! Of all the things to be sensitive to! I'm not sure I would be able to cook without garlic.

Clio said...

The secret to creamy quinoa is butter. Butter and parmesan, too.