Rice & Quinoa: A Healthier Tummy Filler

Many people who are interested in switching to "real food" struggle to incorporate whole grains (rather than nutrient-devoid white flours) and to increase healthy, saturated fats and protein in their diet.  Here's one simple change that can accomplish all three!

Rather than just throwing some refined, white pasta or 10 min. white rice on the stove, consider this blend:

Nutty Rice & Quinoa
2/3 c. brown rice (not the instant cook type)
1/3 c. quinoa (read the directions, some types need to be washed first)
3 T. coconut oil
1/2 t. sea salt (or more to taste)
2 1/4 c. water
2T. butter (preferably grass-fed)

Toss the first 5 ingredients in a rice cooker (or make on the stove the old fashioned, needs-supervision way), covered, for 30-40 minutes.  [I always taste it to make sure it's the right consistency before saying it's done.]  Mix in butter.

This is smooth, buttery, and has lots of protein (because of the quinoa) and good fats with the coconut oil and butter.

Quinoa is a GREAT replacement grain.  Some of my friends have super picky kids who don't really like meats but will eat this grain with enough yummy butter and salt.  It's also gluten free.

This grain is good cold or hot and makes a good replacement for rice in soups, salads, sides, etc.  In fact, the recipe above can also be made with all quinoa (and a shorter cook time), but my family still prefers the rice taste to the nuttier quinoa, so we mix it to get some of the benefits of each.

Admission: I know some people soak or sprout quinoa to maximize digestibility and nutrient intake--I'm not there yet.  Maybe someday.  Right now I'm kinda digging the "fast and healthy" version.

Secret Ingredient Chocolate Chip Cookies

Ok, so I guess if I tell you the secret ingredient, it's hardly a secret anymore.  BUT, when people taste your amazing cookies, they'll say, "Wow!  These are really good!  What did you put in them?" you can respond, "My secret ingredient."

Well, I needed something special for my tired guy after a long day of work, so this is the result.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES
[Adapted from the Choc. Chip Cookie recipe in the 1973 ed. of the Good Housekeeping Cookbook]

Ingredients:
1 1/4 c. unbleached, all-purpose flour  [scoop and level w/ a knife, don't spoon it into the measuring cup]
1/3-1/2 c. packed light brown sugar [I like mine a little less sweet]
1/4 c. sugar
1/2 c. butter softened [1 stick; you should be able to press your finger in it easily, but it shouldn't be practically melted]
1/2 t. baking soda [w/o aluminum]
1/2 t. sea salt
1 dash nutmeg [seriously, just a small dash; secret ingredient #1]
1 large egg [organic, for in case when you decide to eat the dough]
1 t. almond extract [your secret ingredient #2! Imitation extract doesn't cut it]
1/4 t. vanilla extract
6 oz. [or 1 c.] semi-sweet chocolate pieces [my favorite are the Ghirardelli dark choc. chunks, but in the picture I used mini-chips b/c they were in the pantry today]

What 2 Do:
Preheat the over to 375 F. and grease your cookie sheets.

In a large bowl, measure all your dry ingredients and mix with a fork.

Lightly beat your egg with the extracts.

Beat the dry ingredients, butter, and wet ingredients (egg mixture) together in a mixer on medium, just until blended and clumped.

Add your chocolate chips and mix on low for a few seconds until they are generally distributed through the dough.

Loosely form 1' balls with a spoon and your hands.  Smash them a bit.  And space them a couple inches apart on your cookie sheet.  [If you have more than one sheet worth, keep dough cold in the fridge before putting it in the oven--warm oils = flat cookies.]

Bake 10-12 min. until lightly browned on edges.  It's ok if they're still a tad light in the center.

Remove from oven, let sit for a couple minutes, remove with a spatula onto wire racks, and try to wait until they're not molten chocolate before you devour them with a creamy glass of milk.

This should make about 2 doz. 2' diameter cookies (bit thick and chewy but not soggy!)  It will make fewer if you ate a spoonful (or two) of dough like I did . . .

Cinnamon Sugar Popcorn

Sometimes cloudy, thundery days that are 90+ degrees out (and thus unfit for little people playing on metal playgrounds) require special snacks to keep us all going.  This one provides both entertainment as well as deliciousness.

Caught red-handed!

Cinnamon Sugar Popcorn
1/2 cup unpopped popcorn (I like to use organic heirloom types--so yummy!)
2 T. butter

Make the above as listed on your stove-top popcorn maker.  Be careful not to overcook (burn) it--you'll have to sacrifice those last couple kernels not popping for it to be right.

3 t. sugar (you might be able to replace this w/ honey; I haven't yet tried)
2 t. cinnamon
1/2 t. sea salt

Mix these together in a little bowl.  When the popcorn is done, toss these into the popcorn maker with another 2-3T. butter and give it a mix and a swirl.

Now, pour it all into a bowl and watch your good intentions to give some to the neighbors melt away as you rapturously stuff your face.  Maybe, I'm sometimes tempted to snatch the bowl away from JT so I get a little more . . . maybe.  :)

I can't blame JT for stuffing his face--it was pretty much
a race to see who could consume more!

Seriously, though, it makes awesome gifts (in a little bag or tin) to give to teachers, neighbors, people you owe a thank you to, that person who has everything whom you need to buy a Christmas gift for, etc.