It's time for the December Secret Recipe Club reveal. What's the Secret Recipe Club? It's a group organized by Amanda of Amanda's Cookin'. Each month, every participant is assigned to someone else's blog from which they pick a recipe - or two - to make and post, but it's all a secret until the big day. Today's the day. I always love a kitchen challenge and some culinary adventure. And I was determined, this month, to whip up some savories for the reveal.
Meet Anne of Quick and Easy, Cheap and Healthy. She states that her goals are to (1) show that making healthy food does not mean sacrificing your precious time, money OR energy… or taste and (2) show you that ANYone can make food from scratch. I love those sentiments and I love her QECH Kitchen! In case you don't know what QECH is...I didn't. QECH is...
* QUICK - because who has time for anything more?* EASY - because I'm no gourmet.
* CHEAP - because who has money for anything more?
* HEALTHY - because you are what you eat.
SAVORY CINNAMON QUINOA
I started with her recipe for Savory Cinnamon Rice, serving my version with sauteed pork chops. But I didn't have any rice or celery so I substituted quinoa and baby zucchini. I will definitely try this with brown rice soon; my family loved the cinnamon flavor in the grains.
1 t olive oil
1/4 C diced carrots
1/4 C diced baby zucchini
1 C quinoa
3 cinnamon sticks
3 bay leaves
1 pinch paprika
In a large pan over medium high heat, sauté vegetables just until tender. Add quinoa and sauté for 1 or 2 minutes, until lightly golden. Stir in broth, and bring to a boil. Add spices and reduce heat. Cover and simmer over low heat for 30-45 minutes, or until liquid is absorbed. Remove cinnamon sticks and bay leaf before serving. Add a splash of olive oil and season with smoked sea salt.
I also tried her recipe for parmesan crisps. So easy, so delicious.
Preheat oven to 400 degrees F. Spoon a heaping tablespoon of shredded parmesan cheese onto a parchment lined baking sheet and lightly pat down. Repeat, spacing the spoonfuls about a 1/2 inch apart. Give the mounds a sprinkling of fresh ground pepper. Bake for 3 to 5 minutes or until golden and crisp. Cool.