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Upma with quinoa, brussels sprouts, sardine pasta

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Made sardine pasta with homemade egg pasta (a disaster–must never attempt without a pasta machine)

Fried garlic in drained sardine oil with a pinch of saffron, added chopped sun-dried tomatoes (didn’t have currants), red pepper flakes, pine nuts, mashed sardines, fresh parsley, salt.

Roasted brussels sprouts:
Cut them off the stalk, cut them in half and roast them! I just made some that I roasted with walnuts, bacon, onions, and sage. 375 degrees for 30-45 mins. I cooked the bacon in a skillet first and added the walnuts to toast them. I drained off some of the grease and used the remainder of the hot grease to oil the sprouts–added the chopped sage, crumbled cooked bacon, chopped onion, and walnuts at this stage, although it might work better to add the bacon/walnuts later in the process.

Also made upma with quinoa:
Rinse 1 cup quinoa, then spread it out in a skillet and toast over medium heat till brown. Remove from heat.
In another pan, heat oil and throw in 1 tsp-ish black mustard seeds, 1 tsp-ish moong dal (I don’t think we have urad dal as indicated), a few curry leaves, 3 green chilis, a slice or two of fresh ginger.
Add 1/2 chopped onion and a few cloves garlic, chopped, and cook till lightly browned.
Add 1 chopped fresh tomato and cook for a couple of minutes.
Add 2 cups water, 1 tsp sugar, 1/2 tsp salt. When the water boils, add 1 cup frozen mixed vegetables (ours has peas, carrots, corn, green beans, lima beans) and the quinoa. Simmer till the water is absorbed.

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Written by orata

January 5, 2012 at 2:06 pm

Posted in recipes

Tagged with , , ,

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