The Year of Living Audaciously

Former food blog, now travel blog - following my year as a Fulbright ETA in Indonesia

Warm and Nutty Cinnamon Quinoa

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I made this for breakfast this morning and it was so delicious. And, it’s only 295 calories for one serving! Plus, it has 10 grams of protein.

Delicious AND healthy – my two favorite things!

Warm and Nutty Cinnamon Quinoa
(Recipe from 101 Cookbooks)
Serves 4 but I quartered it so it just made one bowl for me

According to the author of the cookbook this comes from: Low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans. (However, I didn’t have blueberries or blackberries so I used strawberries)



1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted
4 teaspoons organic agave nectar, such as Madhava brand


Rinse quinoa in a sieve. Combine milk, water and quinoa in a medium saucepan. (If you are making a single size portion, just use a small saucepan and use the smallest burner on your stove). Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Stir occasionally so the quinoa doesn’t stick to the bottom of the saucepan. (Be careful because mine kept boiling over – this is not something you can leave simmering downstairs while you finish getting ready. I kept stirring it down but after several minutes, more of the liquid was absorbed so it didn’t boil over any more). While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Set aside. When quinoa is done, turn off heat and let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Stunningly Simple Asparagus

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Stunningly Simple Asparagus
(Recipe adapted from awelltraveledwoman.tumblr.com)

Preheat oven to 350 degrees.
Lay asparagus out on a baking sheet covered with wax paper. Season with olive oil, salt, pepper, parmesan cheese, and crumbled cooked bacon (we had some bacon left over from breakfast last weekend).
Bake in oven for 10-15 minutes.

Peanut Butter Banana Chocolate Chip Cookies

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These cookies…are incredible. And incredibly soft. And contain an incredible combination – peanut butter + bananas + chocolate.

Oh man.

Peanut Butter Banana Chocolate Chip Cookies
(Recipe from How Sweet It Is)

1 cup + 1 tablespoon all purpose flour
1 cup + 1 teaspoon whole wheat pastry flour (or you can just do all all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons of unsalted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup loosely packed brown sugar
1/2 cup granulated sugar
1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 1/2 ripe medium bananas, mashed
1 1/4 cups milk chocolate chips

Preheat oven to 325 degrees.

Prepare the butter and the peanut butter by measuring them melting them in the microwave – so that you can get it in the fridge and cooling.

Mix the flours, baking soda and salt in a bowl and set aside. In another large bowl, whisk together cooled butter and cooled peanut butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Gradually add in the dry ingredients and fold in chocolate chips.

Using an ice cream scoop, shape the dough into the size of a golfball and place on nonstick baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool and then eat!!! 
They will stay very soft because of the banana – even after a couple of days. 

We made our cookie into ice cream sandwiches – they were amazing!!!

Lentil Quinoa Salad

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To go along with our Hearty Whole Grain Basil Bread and Brown Butter Parmesan Chicken Penne we made a lentil quinoa salad.

Lime zest in the dressing gave the vinaigrette a bold flavor along with the fresh cilantro. It was a delicious, refreshing, summer salad!

Lentil Quinoa Salad
(Recipe from foodnetwork.com)
Serves 4

1/2 cup quinoa
1 1/4 cups water, plus 2 cups
1/2 cup lentils
1 tsp. Dijon mustgrard
2 Tbsp. red wine vinegar
1/4 cup vegetable oil
1/4 tsp. garlic powder
1 lime, zested
Salt and freshly ground black pepper
2 green onions, chopped
1/4 cup. chopped fresh cilantro leaves

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little “pop” upon biting.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water unitl the lentils are tender, but not mushy, about 30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together, and drizzle in the oil to make an emulsion. Add the garlic powder, lime zest, and salt and paper – to taste.

To assemble the salad: in a medium salad bowl, mix the quinoa, lentils, green oninos and cilantro. Top the salad with the dressing, toss to coat and serve. (If you have the time, let is sit – mixed together – in the fridge for 30 minutes so that the lentils and quinoa absorb the dressing).

Brown Butter Parmesan Chicken Penne

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Knowing the star of our meal would be the Hearty Whole Grain Basil Bread, my uncle and I searched for a simple, but still flavorful pasta that would be a perfect compliment to our bread! And we found it!

With caramelized onions, mushrooms, paprika flavored chicken, parmesan, and a brown butter sauce – this pasta is now one of my top favorites! 

Brown Butter Parmesan Chicken Penne
Serves 6
1.5-2 pounds boneless, skinless chicken breasts, cut into pieces
1 tsp. salt
1 tsp. pepper
1/2 tsp. smoked paprika
1 1/2 Tbsp. canola oil
6 Tbsp. unsalted butter
1 medium sweet onion, sliced
1 cup sliced mushrooms
4 garlic cloves, minced or pressed
3/4 cup dry white wine
1/2 pound whole wheat pasta (penne or linguine)
2/3 cup freshly grated parmesan cheese + more for topping
fresh chopped parsley for topping
Heat a large skillet over medium-high heat and add canola oil. Pat chicken dry with a paper towel, then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. 
Turn heat down low and add 1/2 tablespooon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized – about 15 minutes. 

While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons or butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. (We never got the brown bits but we were afraid we were going to burn the butter if we went any longer – it was still really good!) After removing from the heat, whisk for about 30 seconds more just to make sure the bits don’t burn. Set aside. At this time, also prepare the water for the pasta and cook according to the directions.

 After onions have caramelized, set them aside in a bowl. Add the remaining 1/2 tablespoon of butter and add mushrooms. Cook for 5-6 minutes until juicy and caramelized. Place onions back in the skillet, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add wine. Let the wine bubble and cook for 3 minutes. Add chicken and pasta both to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter (make sure you get the brown bits!) over top, tossing to coat a few more times. Top with additional cheese and chopped parsley!

Hearty Whole Grain Basil Bread

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HEARTY WHOLE GRAIN BASIL BREAD

My uncle and I were scrolling through my pinterest food page, looking for something to make for dinner the following night. We saw this bread from The Diva Dish and knew immediately we had to make it! So we built our whole meal around it (brown butter chicken penne and a lentil quinoa salad) and boy was it amazing! 

If making bread intimidates you – just follow the directions carefully and I promise it will turn out great! It really isn’t that hard, you just need to have patience and a free afternoon!

HEARTY WHOLE GRAIN BASIL BREAD

Hearty Whole Grain Basil Bread
Author: Mackenzie
Serves: 6 loaves
Ingredients
  • 1/3 cup millet (hint: Whole Foods bulk section!)
  • 2 1/4 oz. envelopes active dry yeast
  • 2 1/4 cups warm water
  • 2 teaspoons honey
  • 3 cups whole wheat pastry flour
  • 1 cup whole grain all purpose baking flour (or could sub more whole wheat pastry flour – which is what we did)
  • 2 cups unbleached all purpose flour
  • 4 tsp. coarse salt (we used sea salt)
  • 4 Tbsp. unsalted butter (melted)
  • 3 Tbsp. 100% pure maple syrup
  • 1 cup fresh chopped basil (large chunks)
  • 1/2 cup rolled oats
  • 1/4 cup flax seeds (if you don’t have them on hand, buy them in the bulk section so you don’t have to buy the big package)
  • 1 Tbsp. chia seeds (again – do it bulk)
  • 1/4 cup sesame seeds
  • 1 egg white
Instructions
  1. Soak millet in 1/2 cup warm water for 20 minutes, set aside. In a separate bowl add 1/2 cup warm water and sprinkle yeast in. Add 2 tsp. of honey and whisk together until combined. Set aside for 10 minutes, or until foamy/frothy.
  2. In a separate bowl add flours and salt and whisk together. Once yeast is ready, pour yeast into a mixing bowl fitted with dough hook. Add melted butter, 1 1/2 cups warm water, and 3 tablespoons maple syrup. Mix until combined. Then add 3 cups of flour mix. Mix on low speed until smooth.
  3. Add millet (plus water in bowl), and the rest of the seeds/oats, and basil.
  4. Mix at low speed until combined. Then add remaining flour until dough is combined and somewhat smooth.
  5. On a floured surface kneed dough for about 5 minutes until a smooth ball forms. Place dough in greased bowl and cover with plastic wrap. Let rise for an hour or so. (I did about 1 1/2 hours)
  6. When dough has risen, punch it in down, knead a little more and then divide dough into 6 balls. Place on cookie sheet fitted with a cooking mat. Take your egg white, and add a little water, and brush the tops of the dough balls. Then cover baking sheet with plastic and let dough sit for about another 1 1/2 hours.
  7. Pre heat oven to 400 degrees, and when the dough is ready, bake for about 22-25 minutes, rotating pan halfway through.
  8. Brush with more butter straight out of the oven and enjoy the delicious smells wafting through your house!
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HEARTY WHOLE GRAIN BASIL BREAD

HEARTY WHOLE GRAIN BASIL BREAD

 HEARTY WHOLE GRAIN BASIL BREAD

HEARTY WHOLE GRAIN BASIL BREAD

A Look Back

This blog is not an official U.S. Department of State website and the views and opinions expressed here are entirely my own, and do not represent the U.S. Department of State or the Fulbright Program.