What's cookin'?

I love to cook. I have always loved being in the kitchen, first as a child where it was the center of the family; later, I enjoyed creating my own recipes and recreating meals I had enjoyed in restaurants. Growing up in the '60s and '70s in an Italian family, macaroni was dinner at least twice a week. We also learned to love Jiffy-Pop, Cheez-Whiz and other assorted "healthy" fare. Vegetables were never center stage, and salad was often just iceberg, cukes and tomatoes. Weight was never a problem for me either, but as the years go by,I find that the old metabolism isn't what it used to be. In my twenties, I could skip a few Twinkies and lose 5 pounds to get into that cute outfit for a weekend date. Now, in my very, very, VERY late 20's, losing 5 pounds takes nothing short of a miracle! I used my love of cooking and interest in healthy eating to cultivate a repertoire of healthy and delicious new recipes, as well as healthier dishes inspired by old favorites. My project last summer was to research and develop ways to increase my collection of vegetable recipes. Not vegetarian, but vegetable-centered, I have tried to use spices, herbs, and various cultural styles to keep dinner interesting, exciting and worth going back for seconds. I am not a nutritionist, but I have done a good amount of reading, and think I have a handle on what's good for me and what should be avoided. Welcome to my first blog. Feel free to try any recipes that interest you, and share your own! Together we can answer the question....What's healthy for dinner?!!

Sunday, May 22, 2011

Quinoa and Lentil Salad To Go

To all my new quinoa fans:  I promised you I would show you new ways to use quinoa, and I haven't forgotten.  Since soup season is pretty much over, I need new ideas for lunches to go.  Green salads can get boring, and aren't always filling enough.  So, I decided to mix quinoa, which I always seem to have left over in the fridge, with my new best friend: lentils.  I used to think lentils were just for soup, cooked down to creamy mush, but they have a whole new life for me now, boiled until just tender, but with a little bite to them. 

My ratio is pretty much equal parts quinoa and lentils, and the general rule has been to add whatever veggies are in the fridge!  Tonight's creation, which is tomorrow's lunch, includes chopped scallions and sundried tomatoes, diced raw zucchini, and some torn arugula leaves.  Because the lentils and arugula both have a slightly peppery taste, I am generous with the freshly ground black pepper on this salad.  It complements it really well.  I top it with crumbled feta, which is pretty salty, so I don't add any salt.  (Of course, I salted both the quinoa and lentils while cooking them!) Grape tomatoes are great in this salad, too, but I am all out of them right now!

You can dress it any way you like, but I keep this one simple.  I drizzle olive oil on top and squeeze a half of a lemon right onto it.  The whole thing is prepped right in my plastic to-go container, so I just stir it up to mix, and cover.  After sitting in the fridge overnight, the flavors are nicely blended, so it is something to look forward to at  lunchtime!
Pretty, isn't it?
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