Expanding Your Palate

I have always preferred following a mostly vegetarian diet. However, truth be told, I occasionally eat chicken, and have been known to crave a hamburger at a summer barbecue. The smell of a burger wafting from the grill is so enticing. At a friend's dinner party, I may even eat steak.

When my kids were little, my daughter (Sarah) ate only fruits and veggies at a meal, while her brother (Dan) could not be cajoled to try either, instead eating only his entree. Between the two of them, they ate one complete meal. I often encouraged them to branch out and try new foods, continually using my usual modus operandi, my “sml” ("standard mom line"): "What if you never tried chocolate? You wouldn't know what you were missing." (Sarah and Dan, can you hear me now?)

My husband, Marc, and Dan were self-professed carnivores, though recently Dan informed us that for a variety of reasons (one involving his effort to reduce his carbon footprint - - my environmentalist/hippie child) he is thinking about becoming a vegetarian. Was this really coming from my rib eating, hamburger craving son, who from his earliest years always opted for the most unique choice on the menu? How about some alligator nuggets? I kid you not. When other parents typically brought junk food up to overnight camp on visiting day, at age 8, I packed the cooler with his favorite food, sushi. This sudden change of heart must be genetic. So sorry, Marc! It looks like you are finally outnumbered.

Since becoming empty nesters this year, Marc has joined me in following a mostly vegetarian lifestyle - - lots of grains, nuts, tofu, tempeh, veggies, beans, etc. So much so, that recently Marc literally begged me for some white flour pasta. Hmmm......did I even stock any? Lucky guy.....I found a lonely box of organic durum wheat semolina flour spaghetti. (Shhhhh....don't tell him...I passed it off as white flour pasta.) It was delicious.

The next time you are grocery shopping, especially if you happen to be at my favorite store, Trader Joe’s, branch out and try something new. Be adventurous and sample a new grain. How about the quinoa I mentioned in a recent posting, or buckwheat (kasha)? You'll be hooked. Swapping grains and veggies for your main dish are also good for the college student's budget. Choose an unusual looking vegetable, like jicama, a cross between an apple and a potato, and add it raw to your salad. Dan tried jicama recently and gave it a heads up! Whoa…..we’ve come a long way! Add some tofu to your stir fry. Similar to pasta, tofu is bland to the taste, but picks up the flavor of whatever you add to the recipe. Not sure what to do with a new item? Ask someone in the store, especially in a store like Trader Joe's, where they are eager to assist. Bring the item home and search for it online. Try different recipes using the same item. You may find a winner. If you do, share it on my blog. Make your mother proud.

And, Marc, it's back to quinoa soup for dinner tonight.

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Mom

Have You Ever Tried Quinoa?

Quinoa is one of those grains that remain a mystery to many. And yet the taste and nutritional benefits are hard to surpass. It is quite versatile, has a crunchy and nutty flavor, and is extremely high in protein and fiber. Read more about this nutritional wonder on the Whole Foods website.

When I first began incorporating quinoa in our meals many years ago, I had difficulty finding recipes that included the grain. In the past week alone, quinoa has appeared in a handful of newspaper articles, magazines and on cooking shows. While quinoa has generally been available in health food stores, it now often appears in the grocery store and even, my personal favorite, Trader Joe's.

This quinoa soup recipe, from Whole Grains for Busy People, by Lorna Sass is delicious, nutritious and easy to prepare in about 15 minutes.

If I had to suggest one change, it would be to add another 2 cups of broth to the soup. However, sometimes it is worth following the recipe exactly as written the first time; you can always make the change next time. My husband, Marc, also thought it would make a nice side dish if we reduced the broth by 2 cups. I passed it along to a number of friends and so far they are all sharing our enthusiasm.

Quinoa Soup with Avocado and Corn
(my changes are noted in parentheses)
4 c. chicken broth or vegetable broth (lower sodium)
1 c. quinoa (rinsed)
1 c. frozen corn kernels (canned is fine)
1/3 c. chunky salsa, to taste
1 ripe but firm Hass avocado, diced
Salt (I omitted)
¼ c. chopped fresh cilantro
Lime wedges, for serving

In a large saucepan over high heat, bring broth to a boil. Stir in the quinoa, reduce heat to medium-high and continue boiling, uncovered for 15 minutes. Stir in the corn and salsa, and then return to a simmer. Remove the pan from the heat and stir in the avocado. Season with salt and stir in the cilantro. Ladle into large bowls, accompanied with lime wedges. Serves four.

I will be making this one again soon. Let me know what you think.


Please Note: If you are reading a posting from this blog through sources
other than the actual blog or a subscription to the blog,
you can find additional postings from Mom Knows Best at:
http://bloggermomknowsbest.blogspot.com/
where you will also find a link enabling you to subscribe directly to the blog.
Thanks,
Mom