Aran’s Double Chocolate Buckwheat Crinkle Cookies

From Aran Goyoaga’s new baking book, these buckwheat & chocolate crinkle cookies are spiked with almond butter, gluten-free, and the perfect cross between a brownie and a cookie.

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Many of you know that I consider Aran Goyoaga a close friend and colleague. We first messaged each other over a decade ago, and made an effort in the years since to get to know each other. We’ll meet up if we’re in the same city, and travel together on occasion. I love hearing about what Aran is working on and enjoy catching glimpses of her work-in-progress. She works on a lot of cool (beautiful!) projects, but recently she has been writing and photographing a book that is exceptionally close to her heart. A baking book.  Aran Goyoaga's Chocolate Rye Crinkle Cookies
Cannelle Et Vanille Bakes Simple is the culmination of Aran’s deep knowledge of baking. She mailed me an early copy of the book and I walked straight to the oven and dialed it to pre-heat. Cookies were going to get baked, pronto. I’ll tell you more about the book down below (and share some pics), but the first thing you need to know is that these puddles of fudge-y goodness were amazing. They’re her Double Chocolate Buckwheat Crinkle Cookies, and Aran says about them, “…these cookies are crispy and gooey at the same time- a cross between a brownie and a cookie.”
Aran Goyoaga's Chocolate Rye Crinkle Cookies
The flavor! I love the chocolate-buckwheat combination which adds depth and dimension working alongside a good amount of brown sugar. They’re delicious. If you rarely explore the realm of flours beyond general all-purpose flour (and want to!), these cookies would be a great place to start. Also, if you’re looking for a great gluten-free cookie recipe to take for a spin, these fit the bill. They were the first thing I baked and were much loved at the potluck I took them to.
Aran Goyoaga's Chocolate Rye Crinkle Cookies

Variations // Double Chocolate Buckwheat Crinkle Cookies: 

  • Double Chocolate Fennel-Buckwheat Crinkle Cookies: Aran makes her cookies with a teaspoon or so of crushed fennel seeds. I couldn’t find my fennel seeds (in any of my seven spice drawers LOL), so we went for straight chocolate & buckwheat for this round. Though I imagine the anise-scented fennel seeds with the chocolate would be wonderfully fragrant and special.
  • Espresso Double Chocolate Buckwheat Crinkle Cookies: A bit obvious, but if you love a coffee-chocolate combination add a tablespoon of finely ground espresso beans with the cocoa powder. 
  • Black Cocoa Buckwheat Crinkle Cookies: I can imagine replacing 1 of the 3 tablespoons of cocoa called for in this recipe with a black cocoa, making note, and dialing it up from there if you love the richness of black cocoa as much as I do.

Aran Goyoaga's Chocolate Rye Crinkle Cookies
Below are a few snapshots of the interior of Cannelle Et Vanilla Bakes Simple. The photography is stunning, as is the beautiful book design. I’ll weave in some thoughts between some of the spreads below.
Aran Goyoaga's Chocolate Rye Crinkle Cookies
Who is this book for? This is the book I would buy for anyone wanting one fantastic, substantial deep dive into gluten-free baking. It’s all here. You’re covered on the sourdough front. GF Breads, baguettes, brioche, bagels, babkas? Check. Cakes, pie dough, scones, shortbread, thumbprints? All there. I also love the inclusion of a holiday baking section as the final chapter in the book. Linzertorte! Hot cross buns! Rugelach! Challah! Alternately, if you’re a baker wanting to explore the wonderful realm of baking with alternative flours you’ll find much inspiration here as well.
Aran Goyoaga's Chocolate Rye Crinkle Cookies
Cannelle Et Vanilla Bakes Simple will be available October 26, 2021 and my pro-tip here is this – if you think this is a book you might want to give as a holiday gift, pre-order it now. I suspect it will sell fast. I’m not just saying that as a friend of Aran’s, I’m saying it as someone who is buying multiple copies to give to friends and family with gluten-sensitivity because it covers so much in a beautiful package.
Aran Goyoaga's Chocolate Rye Crinkle Cookies
Beyond the book, if you’re interested in more Aran goodness you’re in luck. She has a fantastic Instagram account, and you can keep track of her events and new projects on her site. Aran Goyoaga's Chocolate Rye Crinkle CookiesAran Goyoaga's Chocolate Rye Crinkle Cookies
Before I sign off, just know that there is a lot of chocolate in the archives, and plenty of gluten-free recipes as well. Here’s where you can find more chocolate recipes, as well as lots of cookie recipes: Don’t miss these favorites: my all-time favorite brownies, this flourless chocolate cake, please please please make this chocolate pudding, and don’t miss out on this chocolate devil’s food cake. 

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Swedish Rye Cookies

Powder-kissed and pretty, these Swedish Rye cookies are perfect for anyone after a not-too-sweet, shortbread-style butter cookie.

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Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts (or, anyone really!) after a not-too-sweet, shortbread-style butter cookie. I make them with a blend of rye and whole wheat pastry flours, and also break with tradition when it comes adding a secret ingredient. Because I love the taste of toasted rye bread slathered with cream cheese, I use a butter/cream cheese combination for the dough – instead of a butter-only dough.
Swedish Rye Cookies and Powdered Sugar
These cookies can be baked into all sorts of shapes although I do like to roll & stamp them. The dough is generally easy to work with and I’ve found that cutters from super small up to medium-large in size work really well. 

Swedish Rye Cookie Dough

Other Ideas

I suspect you could experiment with other flours in place of the rye and expect good results – barley or oat flours might work well. I was also thinking about doing a savory version of this cookie with herbs and grated cheese in place of most/all of the sugar – turning it into a buttery rye cream-cheese herb cracker…

Swedish Rye Cookies before Baking

Variations

A number of you have commented over the years with successful variations on this recipe. I wanted to highlight a couple here with the hope that it might be helpful!

  • Can these be adapted to be vegan? Truman notes, “I replaced the butter and cream cheese with earth balance vegan buttery stick and tofutti better than cream cheese. This made it a bit more heart healthy, and vegan as well.” And along those lines, Keri adds, “I made the vegan version of these as well! They are delicious – I added some grated orange zest and ground anise seed, and they remind me of a less-crispy version of my grandma’s pepperkaker.”
  • KanelBulle spiced things up, “I combined this with the gingerbread idea by adding spices – ginger, cloves, nutmeg and cinnamon – and using a dark sugar that is called “molasses sugar”. It came out brilliantly (even if I don’t have the cutters to make those rings).”

Swedish Rye Cookies on Baking Sheet

I like to make these cookies not just around the holidays, but throughout the rest of the year as well tbh. If you’re here and on the lookout for holiday/ Christmas cookie recipes, I’ve compiled a bunch of favorites from past holidays into one place. Or, here if you’re simply looking for more cookie recipe inspiration. I particularly love these chocolate puddle cookies, this shortbread, these special snickerdoodles, this millionaire’s shortbread, and these triple ginger cookies.

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Mexican Rice with Sheet-Pan Veggies

Healthy & Flavorful Mexican Rice made with brown rice, topped with sheet-pan roasted yams, red onions, and shishito peppers.  Serve with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal. (Stovetop or Instant Pot) Forget yo…

Healthy and flavorful Mexican Rice made with brown rice, topped with sheet-pan roasted yams, red onions, and shishito peppers.  Top with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal. #mexicanrice

Healthy & Flavorful Mexican Rice made with brown rice, topped with sheet-pan roasted yams, red onions, and shishito peppers.  Serve with pickled jalapeños and pumpkin seeds for a comforting delicious vegan meal. (Stovetop or Instant Pot) Forget your voice, sing!  Forget your feet, dance!  Forget your life, live!  Forget yourself and be! ~ Kaman Kojouri This Mexican...

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Rosemary Olive Oil Cake

Kim Boyce’s Rosemary Olive Oil cake is incredibly moist, golden-crumbed, flecked with rosemary, and dotted throughout with big and small chocolate chunks.

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This is one of my favorite cakes of the past ten years. It’s a rustic, incredibly moist, golden-crumbed olive oil cake. Flecked with rosemary, and dotted throughout with big and small chocolate chunks you’re looking at a perfect picnic treat. It’s one of those cakes that is both distinctive and memorable in an understated way and a breeze to make. We have Kim Boyce to thank for the recipe, and you might remember it from when I originally posted it here after Kim released Good to the Grain in 2010.
Olive Oil Cake Recipe

What Makes this Olive Oil Cake Special?

The rosemary is the wild card factor here. And it’s so good. It heats up in the oven as the cake is baking and  permeates the cake in a subtle but steady way, not at all overpowering. The other thing I love about this cake is that it is such a breeze to make. You’re looking at ten minutes tops to get it in the oven. This is perfect when you’re trying to pull things together for a road trip, or picnic, or flight.

Why are Olive Oil Cakes so Good?

There are a number of reasons people love cakes made with olive oil in place of butter. You tend to get a nice, even crumb with olive oil cakes. But, in my opinion, you really see the difference a day or two after baking. Olive oil cakes tend to stay beautifully moist. Olive oil is fattier than butter with no water factor. There’s a theory that the percentage of water in butter interacts with the flour in a cake batter to form more gluten strands. This results in a more structured and less tender cake. Olive oil cakes are also great for people who forget to plan ahead. With butter cakes you’re often waiting for the butter to come up to room temperature. Not necessary when you’re baking with olive oil.
Olive Oil Cake Recipe

Tweaks and Variations

I’ve made a few tweaks to Kim’s recipe over the years, and you can see them integrated into the recipe below. Most are stylistic more than anything. I converted the recipe into weights for the scale-based bakers. I also decided I wanted more chocolate visible on top, and a bit of a sugary top crust. What about pan size? I wanted to bake it in a vintage baton cake pan I found in Portland a few years ago (my $1 pan!), and aside from a slightly longer baking time, it was no problem. Feel free to experiment with different pans or muffin tins, but adjust your baking pans accordingly.
Olive Oil Cake Recipe

This  one of those perfect picnic, travel, or lunchbox cakes. I can’t believe it has been over a decade since I originally highlighted it here, but I love that it is still part of my repertoire. Xo Kim & congrats on the much deserved James Beard Award! xx -h

For more cake recipes, be sure to try this flourless chocolate cake, this chocolate pudding, or for a real chocolate jolt, make these chocolate brownies.

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Super Orange Citrus Rice

This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix. It’s beautiful, delicious, and if you’re in a rice or grain rut, it’s just the thing to get you out of it. This Super Orange Citrus Rice is also the perfect […]

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This incredible citrus rice is flooded with orange juice, flecked with celery and carrots, and boosted with a packet of French onion dip mix. It’s beautiful, delicious, and if you’re in a rice or grain rut, it’s just the thing to get you out of it. This Super Orange Citrus Rice is also the perfect base for a rice bowl, and I love using leftovers the next day for a citrusy-y take on fried rice.

Super Orange Citrus Rice in a Serving Bowl
I cook rice a couple times a week. Half the time I’ll make it straight and simple – water, rice, and a bit of salt. The other times I like to mix it up with different broths, infusions, and favorite flavors, ingredients and textures. A lot of you know how much I love a good rice situation – I included a whole section of ideas in the back of Super Natural Simple. I also constantly revisit Bryant Terry’s Amazing Green Rice, this Congee with Brown Rice and Turmeric, and this herby rice situation. Recently, this super orange citrus rice has been in high-rotation. Here are the details!Super Orange Citrus Rice in a Kitchen on a Counter

Citrus Rice Inspiration

One of the things I love about flea markets, estate and yard sales is finding and browsing old cookbooks. I come across a lot of community cookbooks, and always have my eyes peeled for books that are special, unusually, and/or regionally specific. Today’s recipe was inspired by a cookbook I picked up a few years ago, published by Sunkist in 1968. It is cover-to-cover recipes that are citrus inspired – note the sub-title: lemons, tangerines – citrus treasures of the west – oranges, grapefruits. 

A few of the recipes caught my attention. In particular, there is an orange rice recipe that calls for “instant minced onions.” I imagined that would add a nice seasoning element to a citrus rice. I tend to keep French onion soup mix on hand to make the French Onion Strata in Super Natural Simple, and have dehydrated onions in my pantry as well.  Today’s recipe evolved from there. I love the way the onion helps counter the sweetness of the orange juice, keeping the whole dish squarely in the savory camp.
Super Orange Citrus Rice Surrounded by Plates and Ready to Eat
Super Orange Citrus Rice Surrounded by Plates and Ready to Eat

What Kind of Rice to Use?

I’ve been using brown basmati rice for this recipe. Short grain brown rice should also work, you might need to adjust the cooking time a bit though. I’ve tested a blend of half brown basmati with half white basmati and it wasn’t great. Unsurprisingly, the white grains really blew out and over cooked while the brown rice grains finished cooking.

The general rule of thumb here is yes, you can likely use your favorite rice, whatever it is. You should simply adjust the amount of liquid and cooking time according to whatever you typically use for 2 cups of rice. So, for example, if you’re using 2 cups of white rice, scale back the orange juice and water called for in the recipe from 4 cups to 3 cups (or 3 1/4 cups total liquid). Hope that makes sense. It’s a long way of saying you can likely make this with success with whatever rice you have on hand.

Super Orange Citrus Rice Surrounded by Plates and Ready to Eat

Make Citrus Rice into a Meal

You can easily add another hearty element to this rice and make a one bowl meal. You see the citrus rice pictured here topped with a bit of simply marinated, baked tofu. It’s just slabs of thinly sliced extra-firm tofu tossed in 1 tablespoon olive oil, 1 tablespoon wasabi paste, and 2 teaspoons soy sauce and baked until golden in a 375F oven. Wasabi paste can be tricky to come by, and when I’m out of it I’ll substitute a favorite curry paste or tobanjan paste. Throw some broccoli or cauliflower florets into the oven with the tofu for some added veg.

Alternately, I like to make a thin omelette with an egg or two, slice it thinly, and use that in place of the tofu. And before I forget, if your celery is extra leafy, be sure to make your own celery salt! It’s really wonderful on this rice, but also on all sorts of soups and salads.

Leftover Ideas

This recipe makes a good amount of citrus rice, and we often have leftovers. It’s SO good the next day, perfect for a quick fried rice for lunch, or easy dinner. The citrus element is really fantastic and unexpected if you aren’t in the know. 

If you’re looking for more rice recipes I have so many ideas. Laugh/cry. Be sure to try this green rice, my favorite mushroom casserole,  and this vegetarian take on paellaI also love cooking with quinoa, cooking with lentils, and on the citrus recipe front, don’t miss this citrus salt – it’s so much fun to play around with a range of limes, lemons, grapefruits, and tangerines! Enjoy! -h

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Walnut Nutmeg Butter Cake

An easy little butter cake baked in a single pan. This is a sugar-dusted, walnut-studded version, perfumed with nutmeg. That said, there are a thousand other directions you can take this cake. It’s so simple and incredibly good.

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This beauty falls squarely into the easy-little-cake category. It’s a butter cake that isn’t basic. Baked in a single pan, perfumed with grated nutmeg, and topped with well-chopped walnuts this is a versatile cake with a sugar-sweet heart and rustic rye soul. I love this cake and bake it (or variation on it) regularly. It’s a favorite for picnics and a nice alternative to the usual suspects around the holidays. The key is upping your nutmeg game. If you’ve never grated your own nutmeg, consider this an invitation.

Walnut Nutmeg Butter Cake on Purple Tablecloth

Let’s Talk about Nutmeg

Great quality, freshly grated nutmeg will absolutely blow your mind. It is incredibly fragrant and powerful. Using whole nutmeg is a game changer for many things including this cake (or anything else you’re baking), ice creams, and spice blends. I have two favorite nutmegs at the moment, this Belmont Estate organic family farm-grown nutmeg from Grenada changed how I think about nutmeg, and this beautiful single-origin Anamalia nutmeg from Diaspora Co. From here on skip pre-ground nutmeg and grate your own.
Grating Nutmeg with Microplane Grater for Butter Cake

How to Grate Nutmeg

On occasion (and if you’re fortunate) nutmeg comes in the shell. Simply crack it with a mortar and pestle (or nutcracker), and grate the inner pit using a Microplane-style grater. If your nutmeg is whole, but has been pre-shelled, simply have at it with a grater.
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Slice of Cake with Whipped Cream on Purple Tablecloth

Let’s talk about Cake Pan Size

If you don’t have a 9-inch round cake pan, can you bake this cake in another pan? Let’s talk. I’ve baked this cake in an 8-inch pan a number of times, but it can be a bit tricky. You need to make sure the center of the cake sets, and this takes quite a bit longer compared to the 9-inch cake pan. If you want to use a square pan, please report back – I always bake this cake round. You can certainly make a series of mini-cakes with the batter, just dial the baking time way back and keep a close eye on things. When the centers of the cakes set up you’re all good.
Ingredients for Butter Cake arranged on Marble Counter

What if you Can’t Find Rye Flour?

I encourage you to play around with the flours in the cake. I like this cake just a shade rustic, and the rye flour brings that in spades. If you think you might like a slightly lighter crumbed cake, dial back the rye and dial up the all-purpose flour. If what you have is all-purpose flour, you can use about 1 1/3 cups of that. If you have whole wheat flour instead of rye, give that a go. I haven’t tried this cake with any of the GF flours available, but if you use one of those, let us know how it turns out.

Walnut Nutmeg Butter Cake Cooling on Rack near Window

Butter Cake Variations

Pictured above is the cake straight from the oven (above).  I’m posting the basic recipe down below, but once you decide it’s a cake you love, you can take it in many different directions.

  • Powdered Sugar: I like to give this cake a heavy dusting with powdered sugar before serving. To be honest, I tend to use more powdered sugar than you see in the pictures here. I recommend really going for it, but I wanted you to be able to see some of the walnuts peeking through in the photos. Think about adding something to the sugar. Drop citrus rinds (or zest) that you’ve allowed to dry for a couple days into a baggie with powdered sugar and let it infuse in the coming days. Makrut lime is a favorite, and you can’t go wrong with meyer lemon, or classic orange. Or grind up a few threads of saffron, and combine this saffron dust with the powdered sugar. If your powdered sugar gets clumpy at any point, use your finger to rub it against the strainer for even dusting across your cake.
  • Nuts: I go all in with walnuts here, but can 100% get on board with pistachios, pecans, almonds, or walnuts for this cake. I’ve done versions with a blend when I’m low on any single nut variety. Well received! The main thing is to give the nuts a fine chop. This keeps things light & even on top of the cake, and makes for easier and more precise slicing.
  • Flours: We talked about ways to explore different flours up above. Even if you don’t have rye flour, give this cake a go!
  • Spices & Extracts: Another way you can make this cake your own is through spices and extracts. Let’s brainstorm! I bet a triple-vanilla version would be really good. You could add a splash of vanilla extract, a bit of vanilla paste to the batter, and a bit of vanilla powder to the powdered sugar on top. For my flower lovers out there, a rose cake would be gorgeous. In this case, I might actually scale back the rye flour, and use more all-purpose flour for a lighter cake overall. I’d add a splash of rose water and some freeze-dried raspberries to the batter, and then crumble some dried rose petals over the powdered sugar before serving. And if you’re serving with a bit of whipped cream, go ahead and boost that with a kiss of rose water as well. I could go on all day – but I hope this gives you some creative inspiration.

Slicing Walnut Nutmeg Butter Cake on PLatter
Have fun with this one. It’s a fun, buttery cake canvas to experiment with. If chocolate is more what you’re craving, be sure to try my all-time favorite brownie recipe, this Chocolate Devil’s Food Cake, or the perfect chocolate pudding (no joke!).

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Zucchini Bread

This healthy wholesome Zucchini Bread is tender and full of flavor.  Made with whole wheat pastry flour and coconut sugar with a touch of orange and rosemary, packing a whole pound of zucchini in one loaf!   Sit and be still, until in the time of no r…

This healthy zucchini bread is tender and full of flavor.  Made with whole wheat flour and coconut sugar with a touch of orange and rosemary, packing a whole pound of zucchini in one loaf!

This healthy wholesome Zucchini Bread is tender and full of flavor.  Made with whole wheat pastry flour and coconut sugar with a touch of orange and rosemary, packing a whole pound of zucchini in one loaf!   Sit and be still, until in the time of no rain you hear beneath the dry wind’s commotion...

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Southwest Black Bean Quinoa Salad

This Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks, and BBQs. Vegan and Gluten-Free! With soaring temperatures here in the Northwest, we’ve been turn…

This Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks and bbqs. Vegan and Gluten-Free!

This Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks, and BBQs. Vegan and Gluten-Free! With soaring temperatures here in the Northwest, we’ve been turning to salads for dinner. This refreshing Southwest-inspired Blackbean Quinoa Salad fits the bill and requires very...

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How To Cook Quinoa

How to cook quinoa perfectly, every time. You can use it in everything from salads and bowls, stews and sourdough, or any of my 20 favorite quinoa recipes highlighted below.

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If you know how to cook quinoa perfectly, you’re on your way to a wide range of amazing meals. It’s a fantastic adventure to cook your way through the world’s wonderful heirloom grains (and grain-like seeds), and quinoa is one of them. The trick to nailing the perfect fluffy pot of quinoa is using the right ratio of water to quinoa and knowing a few little tricks. While I initially purchased quinoa for its nutritional perks (of which there are many) I kept purchasing it for its grassy taste and fluffed up, creamy-while-crunchy texture.
Favorite Quinoa Recipe

What is Quinoa?

Quinoa [Keen-wah] is a fantastic grain to utilize in year-round cooking. It has long been celebrated as a nutritional powerhouse – protein-rich, delicious, and charmingly versatile. Technically not a true grain, it is related botanically to Swiss chard and beets, but it is grain-like in spirit when it comes to cooking.

Which Color Quinoa is Best?

Quinoa grows in a wide range of colors. The most commonly available in the U.S. are red, brown, black, and ivory. You can also buy tri-color blends of quinoas. Most quinoa tastes very similar to me. White often cooks up fluffiest. The colors have very similar nutritional profiles, although I suspect red and black quinoa have increased phytonutrients. Black can also take a few extra minutes to cook. The biggest difference to me is visual impact. I tend to go with the ivory quinoa if making a meal for someone who might not be a very adventurous eater, or picky kids. The light colored quinoa tends to blend or bake right into things seamlessly. That said, I love the visual punch colored quinoa delivers to pizza crusts, muffins, grain bowls, and the like. So that’s usually my choice.

Why Do I Need to Rinse Quinoa?

This is a thing. Always rinse quinoa before using to remove bitter saponin coating (which the plant produces to deter  birds and insects).

Quinoa Cooking Basics

  • What kind of quinoa should I buy? Consider sourcing fair-trade and organic quinoa. This supports local farm communities, and helps preserve the health and integrity of the land and farming communities.
  • Can I use a rice cooker to cook quinoa? Yes, absolutely. Use the following water (or broth) to quinoa ratio and follow the manufacturer’s instructions.
  • Can I use a donabe to cook quinoa? Yes! I use my clay pot donabe to cook quinoa often. Use gentle heat, the ratio below, and the same technique you would use to cook rice.
  • How much water to quinoa should I use? This has been an ever-evolving issue for me over the years. And I’ve landed on 1 cup quinoa to 1 2/3 cups liquid. A steady, gentle simmer for about 20 minutes, covered, will result in a beautiful pot of quinoa. Just fluff with a fork and enjoy.

Get Creative! Cook Your Quinoa with Flavor

Nearly every basic quinoa recipe will instruct you to use water to cook your quinoa. I think this is great advice your first few times through. You can get a real sense of the flavor of quinoa by keeping it simple. Just know, there is a world of flavor to explore beyond that! I love to cook my quinoa with strong broths. A dollop of curry paste is always welcome for a jolt of flavor. Or you can experiment with spices like turmeric, powdered chiles, or seaweeds, or mushroom powders. Chopped garlic? Yes! Miso? So good. The realm of possibilities is endless. 

How Can I Add Quinoa to My Baking?

Stir leftover quinoa into all your favorite baked goods for more interesting flavor, texture, and nutritional punch. The key here is experimenting. Stir a cup of cooked, room-temperature quinoa into your favorite muffin mix. Or cut it into your best pie crust, or biscuit dough. This amount is usually a good place to start until you get a feel for things. Make notes! Then, add more or less quinoa the next time through. This is one of my favorite baking pro-tips. Once you start adding things like quinoa or millet to your baking, all-white flour baking gets less and less interesting. 

How to Store Cooked Quinoa

Store leftover quinoa in the refrigerator for up to a few days, beyond that, transfer it to the freezer. It freezes beautifully. When you’re ready to use it, bring to room temperature and then transfer to a bowl. Use a fork to break up clumps and make uniform. My motto here is: Fridge, freeze, fluff.

Twenty Favorite Quinoa Recipes

If you’re looking for great quinoa recipes, you’re in the right place! 

  1. Double Broccoli Quinoa

    Broccoli lovers delight, with a broccoli pesto, quinoa, sliced avocado and a drizzle of feisty chile pepper oil. Double Broccoli Quinoa

  2. Mung Quinoa Power Bowl Recipe

    Simply mung beans and quinoa with deeply sautéed and spiced celery.
    Mung Quinoa Power Bowl Recipe

  3. Spicy Instant Pot Taco Soup Recipe

    A hearty melding of beans, and corn, and taco spices, and quinoa.
    Spicy Instant Pot Taco Soup Recipe

  4. Super Green Vegan Quinoa Burritos

    Vegan burritos packed with all the good stuff – quinoa, mung beans, and lots of kale. Super Green Vegan Quinoa Burritos

  5. Vegan Double Broccoli Buddha Bowl

    Double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base. Vegan Double Broccoli Buddha Bowl

  6. Kale Quinoa Bites

    The perfect on-the-go snack or mini meal.
    Kale Quinoa Bites

  7. Life Changing Green Rice Porridge

    A one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Life Changing Green Rice Porridge

  8. Super Natural Vegan Sushi

    Vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a quinoa-sushi rice blend. Super Natural Vegan Sushi

  9. Rustic Tomato Tart

    The crust of this tart deploys a favorite baking trinity of mine – rye, cooked quinoa, and all-purpose (or bread) flour. Rustic Tomato Tart

  10. Warm and Nutty Cinnamon Quinoa

    A berry-studded breakfast quinoa with pecans and blackberries, sweetened with agave nectar or honey. Warm and Nutty Cinnamon Quinoa Recipe

  11. Coconut Quinoa Bowl

    The next time you have leftover quinoa (other other favorite grain) give it a try – coconut, garlic, almonds, kale, topped with salted yogurt and avocado. Coconut Quinoa Bowl Recipe

  12. Quinoa Skillet Bread

    A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread. Quinoa Skillet Bread Recipe

  13. Heather’s Quinoa

    A one-skillet quinoa recipe – quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes. Heather’s Quinoa Recipe

  14. Quinoa Hemp Snack Balls

    A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack. 

  15. Perfect Healthy Granola

    Deeply chocolate-flavored with dark black cocoa and cocoa nibs, this granola is packed with heart-healthy oats, quinoa crispies and seeds. 

  16. Lemon-scented Quinoa Salad

    An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.

  17. Lemon-scented Quinoa Salad

    This quinoa and grilled zucchini recipe is tossed with a pretty, pale green cilantro-flecked avocado dressing.

  18. Quinoa Cloud Cookies

    Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes. 

  19. Quinoa with Currants, Dill, and Zucchini

    A quinoa salad made from a quirky combination of quinoa, dill, shredded zucchini, and currants. 

  20. Tokyo Five Grain

    A colorful grain blend inspired by a trip to Japan. 

Have fun cooking with quinoa! Use it in soups, on salads, as a base for all sorts of quinoa bowls, and as a nutrient-packed alternative to white rice or pasta. Stir it into your batters and fold it into your bread and pizza doughs. If you find you enjoy recipes featuring whole quinoa, there are also other forms of quinoa available. Keep an eye out for quinoa flakes, popped/puffed quinoa as well as quinoa flour. All are delicious, interesting, and easy to incorporate into your cooking. Have fun!

Continue reading How To Cook Quinoa on 101 Cookbooks

Seasoned Japanese Rice with Furikake

Here’s a simple recipe for Japanese Rice cooked on the stovetop, using short-grain rice seasoned with sesame oil, rice vinegar and Furikake to use in bowls, or as a tasty side to meat and fish.  We’ve been loving our homemade Furikake Seas…

Seasoned Japanese Rice with Furikake, made with short grain rice, rice vinegar and scallions - a simple tasty side dish to serve with fish and meat, or in bowls. #rice #Japaneserice #furikake

Here’s a simple recipe for Japanese Rice cooked on the stovetop, using short-grain rice seasoned with sesame oil, rice vinegar and Furikake to use in bowls, or as a tasty side to meat and fish.  We’ve been loving our homemade Furikake Seasoning and have been enjoying it on  Japanse Rice as of late, to serve as...

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