Balsamic Strawberries

June 20th, 2011

OK, so I grew up picking strawberries for spending money every summer. They were warm and fresh and irresistable to nibble on. There were also mushy, moldy and rotten ones low on the vines, or on the ground between the rows. Needless to say, they became one of my least favorite fruits.

Many, many years later, the markets are ripe with fresh, organic strawberries, and I can’t seem to keep up with all that I buy! I love them sliced thin with a splash of balsamic vinegar, a sprinkle of Truvia, and a bit of fresh ground black pepper. Stir well and let sit at room temperature for a half hour or so, stirring every now and then.

To serve, I cut thin slices of baguette, brush with olive oil, top with a slice of brie and bake in my toaster oven on convection until bubbly. I then top it with the balsamic strawberries, and they disappear in no time!

I finished up what was in the fridge in a two-egg omelette, filled with some softened cream cheese mixed with a bit of sour cream, topped with the balsamic strawberry slices. Yummy!

Mom loves balsamic strawberries on a spinach salad, but since I can’t digest the spinach, I’ve had to come up with other ideas. How do you serve strawberries?

Breakfast Quinoa

March 19th, 2011
Breakfast Quinoa

Breakfast Quinoa with Dried Fruits

My acupuncturist suggested that I eat quinoa. I don’t think I really have eaten it since living in Ecuador. I read up on recipes and cooking instructions, and all of the add-ins I was thinking of pointed to something on the sweeter side.

Ingredients
1 ½ C Quinoa, rinsed and drained a bit
3 C water
1 C dried fruit – I used dried bing cherries and raisins
1 Tbs orange zest
2 Tsp grated ginger
1 pinch cardamom

(again, I didn’t measure as I mixed everything but the quinoa and water in a bowl, so I’m guessing at relative amounts)

Instructions:
1. For a nuttier taste, toast quinoa in a large skillet until it starts to turn golden (the rinse water will dry out here).
2. Mix all of the add-ins together in a bowl.
3. Bring water to a boil in a pot.
4. Drop in quinoa and add-ins
5. Reduce to a simmer, partially cover with a lid, and let simmer for 20 minutes.
6. Fluff with a fork and serve!

Leftovers can be reheated in the microwave.
If the fruit is sweet enough, no additional sweeteners are needed. Mine was plenty sweet.
Quinoa varies in it’s water absorption. I’ve read that at 2:1, people end up with mushy or wet quinoa, so I started with ½ Cup less than called for and added more at about the half-way point.

Enjoy!