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ancientgrainscookies12_little-house-dunes

by Heather Harris Brady

I came up with these cookies after noticing boxes of “ancient grains cookie mix” at the grocery store – for $7 a box! When I use alternative flours I try to work with the different textures rather than against them. These cookies are chocolate peanut butter because everyone expects peanut butter cookies to have a more shortbready, crumbly texture by nature.

I used a blend of quinoa flour and spelt flour, in combination with some regular unbleached white flour and some extra wheat germ. These are good keepers, and are great with a cold glass of milk on the side.

Ancient Grains Cookies, Makes about 36 3″ cookies

  • 1/4 c. butter, at room tempertaure
  • 3/4 c. packed brown sugar
  • 2 large eggs
  • 2/3 c. natural peanut butter (The ingredient list should read: Peanuts.)
  • 4 T. dark cocoa (I use Hershey’s Special Dark.)
  • 1/2 t. salt
  • 1/2 c. quinoa flour
  • 1/2 c. spelt flour
  • 3/4 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 3 T. wheat germ
  • 1 t. vanilla
  • 1 c. bittersweet chocolate chips

Preheat the oven to 350. Combine the butter and sugar in a mixing bowl and cream until light and fluffy.

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Beat in the eggs one at a time.

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Beat in the peanut butter.

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Then the flours, baking powder and baking soda.

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Beat in the cocoa and then the chips. You should have a nice creamy batter.

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Drop the batter by spoonfuls onto a greased cookie sheet.

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Bake for 10-12 minutes.

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Cool complete and then store in an airtight container. These keep nicely for about five days. Freeze in a ziplock for longer storage. I freeze half the baked cookies and use them to replenish the cookie jar – but they aren’t bad frozen 😉

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Four years ago: Champagne Sabayon
Three years ago: Chard Quiche
Two years ago: Burmese Chicken Soup
One year ago: French Breakfast Puffs


quinoazucchini3_little-house-dunes

by Heather Harris Brady

This a quick, easy recipe for a weekend side-dish that protein-packed yet vegetarian. It’s a pretty way to show off the little round Eight-Ball zucchini I have here, or you can use another shape.

Quinoa-Parmesan Stuffed Zucchini, Serves four as a side dish

  • Two large-size round zucchini
  • 6 oz. quinoa (any type is okay)
  • 3/4 c. freshly grated Parmesan cheese
  • 2 T. butter
  • Fresh cracked pepper to taste

Split and hollow the zucchini, leaving a 1/2″ wall all around.

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Steam the cleaned halves, either in the microwave or in a bamboo steamer, until just tender (about 10 minutes in a bamboo steamer).

While the zucchini is cooking, cook the quinoa if you’re not using pre-cooked grain. Drain and toss it with the butter.

Preheat the oven to 350 (or not, and use the microwave to heat the stuffed squash through).

Combine the quinoa with the cheese, and stuff each shell, mounding the stuffing slightly.

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Place the stuffed squash in a buttered baking dish or microwavable dish. Heat through until the cheese is bubbly, about 15 minutes in the oven.

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Serve hot, with a grinding of fresh pepper.
One year ago: Barbeque Sauce

breakfast_cookies-little-house-by-the-dunes

by Heather Harris-Brady
True confession time, I usually don’t eat breakfast – and I bet you don’t either. Typically I just nibble on something standing up while I pack the lunches for the day as we all head out the door. But if I could get something healthy, highly portable and yummy – heck yeah!

A girl can’t live on muffins alone so I decided to try my hand at breakfast cookies after perusing the options at the grocery. I figured I could do better than $2/cookie, with better ingredients to boot. I started with my low-fat chocolate chip cookie and added lots of healthy grains. But I kept the chips because we all need a little somethin’ amirite?

These would be great for camping breakfasts. My kids walked by when they came out of the oven and scarfed them down.

Breakfast Cookies, Makes 36 3″ cookies

1/2 c. unsalted butter, softened
1/2 c. agave nectar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla
1 t. cinnamon
1 t. salt
1/2 c. quinoa flakes
1/3 c. milled flax seeds
1-1/4 c. rolled oats
2 c. all-bran, or similar bran cereal – slightly crushed
1/2 c. wheat germ
1 c. spelt flour
1-1/2 c. unbleached all purpose flour
1 t. baking soda
1 c. mini chips
1/2 c. chopped dried fruit of your choice
1/3 c. unsweetened applesauce
1/2 c. nonfat plain yogurt

Cream the butter and the brown sugar. Beat in the eggs and the agave nectar.

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Add the vanilla, cinnamon and salt. Add the next 10 ingredients and mix well.

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Then stir in the applesauce and yogurt.

Preheat the oven to 375. Drop tablespoons of dough onto lightly greased cookie sheets and flatten slightly. Bake for about 15 minutes, until lightly browned.

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Cool completely and store in ziplock bags.

These freeze well, so just grab a few before you leave the house. They’ll be ready to eat at your desk with that first cup of coffee or tea.

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  • Chef's Table (!)
  • Chocolat
  • Chef
  • Grand Budapest Hotel
  • Hundred Foot Journey
  • Ratatouille
  • Cloudy with a Chance of Meatballs
  • Master Chef (NPR)
  • Julia's Kitchen (NPR)
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