Peruvian Quinoa Soup

These days some magazine is always talking about super food this and superfood that. But let's be honest, we want food that tastes good and makes us feel good. I was first introduced to quinoa by an Argentinian colleague of mine. We were having a conversation about her family being Jewish and Argentinian and how there are all these misconceptions about her. My point is she mentioned her family did not eat rice, but quinoa. At the time, I was only really familiar with food from places like Puerto Rico and the Dominican Republic because of where I grew up. I thought everyone ate rice. Boy was I wrong. Of course, she was a sweet heart and didn't embarrass me just educated me. And she did it the best way possible, with food. One of the dishes I had was sopa de quinoa - quinoa soup. It was warm and delicious and perfect for a chilly Fall day.

Sopa de quinoa can be made as a vegetarian dish or with meat. When I first had this dish in the Fall many years ago it was served with beef. And though the person who introduced it to me was from Argentina, I later learned that quinoa was the staple of several other Latin American nations like Peru. Each nation makes its version of soap de quinoa based on the food stuff of that country. This will be a vegetarian version (for all my non meat eating friends), since I'm constantly trying to prove I can make great comfort food without meat. Since this is a vegetarian version feel free to amp it up with all of the Fall vegetables you like. Me... I'm adding corn, potatoes, maybe even some squash. It's really a great healthy dish. Defying the misconception that all comfort food is bad for you. It's got tons of vegetables and the quinoa provides a healthy protein.

Peruvian Quinoa Soup
makes 6 to 8 servings

Ingredients
1 cup quinoa
2 cups of water
3 cups of vegetable stock
2 cloves of garlic minced
1/2 onion sliced
2 medium carrots (chopped)
2 stalks of celery (chopped)
1 cup of potatoes (boiled & cubed)
1 cup corn
1 cup of winter squash (cubed)
fresh parsley or cilantro
1 teaspoon cumin
1 teaspoon salt
2 tablespoon sazon
1 teaspoon oregano
1 teaspoon paprika
2 bay leaves
1 tablespoon olive oil

Directions:
Start by rinsing the quinoa. Place quinoa is a coffee filter and then place in a strainer.

Gently allow water to flow over quinoa and out the bottom of the strainer.

Place aside and allow quinoa to dry.

In a medium pot heat olive oil over medium heat.

Add garlic and onions to pot and cook until soft (about 2 minutes).

Add corn, squash pre cooked potatoes and any additional vegetables and cook for 10 minutes.

Once vegetables begin to become slightly soft, add cumin, paprika, oregano, sazon, parsley and salt.

Add quinoa and mix so all elements are covered with spices about 10 minutes.

 Add water and vegetable stock. Stir well and bring to a boil.

Once boiling turn heat to medium low and cook for 20 minutes.

Salt and pepper to taste.

Top with onions and avocados or with sour cream and diced chili peppers. Any way you top it, it's delicious.

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Sweet Potato Pancakes

So I've been mulling over this idea of Thanksgiving Brunch ever since we had brunch at my friends house the other weekend. The holidays can be a stressful time especially when there's the expectation to see everyone the same day. I remember when my husband and I were back and forth on the highway from the afternoon until midnight trying to see all of our family during the holidays.

Though that's not an issue anymore, it's one many of our friends still struggle with. The holiday shuffle can make you dislike the holidays altogether. So I was thinking maybe there should be a new tradition. Thanksgiving Brunch!! To be had the day of or the day after Thanksgiving (if you can convince one family). Or maybe have brunch for Friendsgiving.

A spin on all Thanksgiving favorites for brunch. Last week's spinach salad can be remixed into a great brunch salad. Just add Turkey. This dish will add the sweet to brunch. I was going for a sweet potato pie feeling. So, let's make some sweet potato pancakes.


Sweet Potato Pancakes
Makes 14 pancakes

Ingredients:

1 1/4 cups of sweet potatoes (3 baked sweet potatoes)
1 1/2 cups of milk
1 1/2 cups of flour
2 eggs beaten
3 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 melted butter
1 teaspoon salt
1 tablespoon brown sugar

Tools: blender, thin spatula, griddle and whisk.

Note: Feel free to switch of the sweet potatoes for pumpkin if that's what you prefer.

Directions:

Mix all of the dry ingredients.

Mix the sweet potatoes, milk and vanilla.

Place wet ingredients in blender to make the mixture smooth.

Add eggs to wet ingredients.

Add dry ingredients to wet ingredients a cup at at time.

Mix thoroughly.

Allow mixture to sit for 15 to 20 minutes.

Place the griddle over medium heat.

Pour about 1/4 cup of batter onto the griddle.

Cook until you see little bubbles and the pancakes begin to firm enough to flip. This should take about 3 minutes.

Flip pancakes and allow to cook for another 2 to 3 minutes.

Transfer pancakes to a plate or platter and cover with foil to keep warm.

These pancakes were drizzled with a little maple syrup and topped with candied walnuts, whipped cream and cocoa powder. Delicious. I love the smooth consistency of the pancake.

Brunch anyone?