Last year has been nice to me, I met great people and made new friends, learned a lot and took life as it came. I missed my family and friends from Germany and sadly had to find out how hard it is to stay in touch from this distance over two years. I was happy for a best friends wedding in Switzerland and I am thankful about the visits from my sisters and some friends, who made it to Kansas City. And I was able to fly over to visit my people two times, this was two times more than planned at the beginning of 2010.
My grandpa passed away just before Christmas what made it twice harder for me to be without my family at this time of the year. Many things happened in 2010, some good and some bad. I would be thankful if 2011 would be filled with the same amount of sunny days as it was last year.
Staying healthy means eating healthy, I am not a person of making new year’s resolutions and this is nothing you haven’t heard before. You and I can always do better… Do you know quinoa? Since about a year I am testing around with this small grain and emptied a lot of bags. Quinoa has a mild and nutty flavor, it is packed with more protein than any other grain and it is gluten-free. You can substitute in many recipes which calls for rice.
quinoa stuffed portobellos
This is a rule of thumb recipe, the amount of the remaining ingredients depends on the portobello’ s size.
portobello mushrooms or other with a big enough cap
quinoa (you need approx. 1/2 cup uncooked quinoa for 2 portobellos, I assume to cook 1 cup and freeze the rest)
sun dried tomatoes (about 8 to 10 for 2 portobellos)
1 garlic clove
1 small onion
extra virgin olive oil
salt and fresh ground pepper
fresh grated cheese for topping (I used goat cheese, substitute with feta, parmesan…)
chopped walnuts (a small handful for 2 caps)
fresh basil or parsley
Start with the quinoa, put it in a fine strainer and rinse very well. You need 2 cups of water for cooking 1 cup of quinoa, pour it a saucepan, bring to boil and continue to simmer for 15 minutes. Have an eye on the quinoa, it will absorb the water, so stir from time to time that it won’t stick at the bottom.
Meanwhile preheat your oven to 180 C / 360 F and grease a baking sheet or gratin dish. Clean the portobello caps, remove the stems and scape out the grills this works good with a sharp teaspoon.
Place the caps in your baking dish and sprinkle with salt, pepper, olive oil and balsamic vinegar. Bake the portobellos for about 15 minutes just to soften a bit.
Cut the dried tomatoes into small pieces and put them into a small bowl and cover with hot water, let it steep for 10 minutes.
Dice the onion and the garlic. Grate the cheese or cut some off with a vegetable peeler.
Preheat your pan, pour in about 2 tablespoon of olive oil and add the onion. Stir for one minute, add the garlic and the chopped walnuts. Stir-fry for two minutes.
By the time the quinoa is tender, drain it and pour into the pan. Remove from heat and add the herbs, season with salt and pepper and stuff each portobello cap, cover with some cheese and bake for 16-18 minutes.