Fuss Free Basic Quinoa

Posted on June 9, 2014 by Simply Healthy Cooking with Pam
Sometimes when you cook all the time, our knowledge gets the best of us. We sometimes assume people know how to cook the basic things. Things like Quinoa, Brown Rice, different various food items that everyday kitchen staples that we know how to cook others may not. I made a short how-to video with the help of A258Production owned by Carrie Montoney, we created a very impromptu How to Video. This is something I plan to expand with, so to all you loyal readers, keep on watching! Enjoy!

HOW TO COOK QUINOA

1 cup of quinoa, white, tri-colored, mixed
2 cups of water
1 tight fitted lid with saucepan
Mesh strainer

Measure 1 cup of quinoa and put into the mesh strainer. Rinse the quinoa with cold water for about a minute or two to rinse off the bitter coating on the seeds.

Add 2 cups of cold water into a saucepan with a tight fit lid, heat water over high heat till boiling.

Add the rinsed quinoa and let the water resume boiling, then reduce to low heat. Cover with lid and cook for 20 minutes. Do not stir, open and remove the lid to peek. Leave the pan alone. The water will evaporate.

The quinoa seeds will burst open when cooked completely.

After 20 minutes, turn off heat and let quinoa rest for ten minutes.

Transfer quinoa to a dish using a fork to remove from pan to prevent clumping. Do not use a spatula or spoon as it will mush the quinoa together.

quinoa

CLICK HERE TO PRINT THE RECIPE

Filed under: Gluten Free, How-To Videos, Simply Healthy Recipes, Vegan Recipes, Video | Tagged: | Leave a comment »

VIDEO- Things I Use In My Kitchen- “Salad Spinner”

Posted on December 3, 2013 by Simply Healthy Cooking with Pam

Things I Use In My Kitchen Video-
“Salad Spinner” (No Subtitles)
Edited on 12/2013

This is a short video on “Salad Spinner”

Filed under: How-To Videos, Video | Leave a comment »

The LOST Video of Simply Healthy Cooking with Pam– To Grate or Not to Grate

Posted on May 20, 2013 by Simply Healthy Cooking with Pam
This was a DEMO for Simply Healthy Cooking with Pam back in September 2009. Carrie Montoney, video editor & videographer, and Pam Groth, founder of Simply Healthy Cooking with Pam and Deaf Positive Attitude Health, got together and to test out their collaboration in filming a cooking episode. Again, this was just a trial test, so Pam did not dress up– just being herself in very comfortable, casual clothing, and Carrie was just testing on her videotaping. It came out great! 🙂 Enjoy! 🙂

How-To Video “To Grate or Not to Grate”  (Subtitles)
Edited on 09/2009

This is a short How-To video on “To Grate or Not to Grate”

Filed under: How-To Videos, Video | Tagged: | Leave a comment »

The LOST Video of Simply Healthy Cooking with Pam– 3 Healthy Ways to Cook Chicken

Posted on May 20, 2013 by Simply Healthy Cooking with Pam
This was a DEMO for Simply Healthy Cooking with Pam back in September 2009. Carrie Montoney, video editor & videographer, and Pam Groth, founder of Simply Healthy Cooking with Pam and Deaf Positive Attitude Health, got together and to test out their collaboration in filming a cooking episode. Again, this was just a trial test, so Pam did not dress up– just being herself in very comfortable, casual clothing, and Carrie was just testing on her videotaping. It came out great! 🙂 Enjoy! 🙂

How-To Video “3 Healthy Ways to Cook Chicken” (Subtitles)
Edited on 09/2009

This is a short How-To video on 3 Healthy Ways to Cook Chicken

Filed under: How-To Videos, Video | Tagged: , , , | Leave a comment »

How To Roast Pie Pumpkins (VIDEO with Subtitles)

Posted on September 12, 2012 by Simply Healthy Cooking with Pam
Roasted or baked pie pumpkins are so easy to do. Some cut the pie pumpkins in half and scoop out the pulp and seeds, brush with olive oil, and season with salt and pepper. Roast the pie pumpkin in a 400 degree oven until soft is one way. I am lazy; I just want the cooked pumpkin to use in many of my recipes. I prefer this way because it is easy for me to scoop out the pulp and seeds after cooking the pumpkin in a 350 degree oven for approximately one hour. Enjoy!

How-To Roast Pie Pumpkin Video (Subtitles)
Edited on 11/14/2012

This is a short How-To video on roasting Pie Pumpkins

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Steamed Red Fingerling Potato Eggs Benedict

Posted on September 20, 2011 by Simply Healthy Cooking with Pam
Well, this is the first recipe that starts off my Eggs Benedict kick. I realize I posted earlier the Portobello Eggs Benedict as one of the first recipes for the “Eggs Benedict Kick” but technically this is the first Eggs Benedict recipe that starts my quest for the perfect recipe. But who is counting? Not ME! I had some red fingerling potatoes on hand and decided to create a mock Hollandaise sauce with sour cream, dill, fresh lime juice and cracker pepper to give the recipe some texture. I really liked how the sauce turned out and the different flavors from the simple ingredients really complimented one another.

Steamed Red Fingerling Potato Eggs Benedict
Created on 09/14/11

Click on image to see a larger picture

 

2 Large Red Fingerling Potatoes, scrubbed clean and sliced 1/8” thick
4 eggs (click here to see short tip on how to cook poached eggs)
2 medium tomatoes (you should get eight slices from the two tomatoes)
1 Avocado sliced (you should get four slices of Avocado per half)
½ cup sour cream
1 medium lime
1 tablespoon of fresh or dried dill (add more if you like the flavor of dill)
Salt / Pepper to taste

Place the sour cream in a bowl and squeeze the juice of one lime into the bowl. Add the dill and cracked pepper. Mix ingredients well, and set aside.

In a stock pot lined with a steamer, fill with approximately 3” of water. Slice the scrubbed potatoes 1/8” thick and lay in the steamer the sliced potatoes. Turn on burner to high heat to heat up the water so that the potatoes can steam cook. Cover and cook until the potatoes are tender about 10 minutes; cooking time can be less depends on your stove. Season the potatoes lightly with salt.

In a 10” pan, fill up with water till about 1-1/2 inches from the top. Bring to a hard boil and then reduce the heat until the water is just simmering. In the pan with simmering water, add one teaspoon of vinegar. The vinegar will help keep each egg together (congeal) and not spread in the water. Cook the eggs in simmering water for approximately 4 to 5 minutes and remove with a slotted spoon onto a paper towel to collect any excess water from the egg. Remember, you can cook the eggs longer to your preference but you will want to have some yolk flavor the dish.

Slice the tomatoes. Cut the avocado in half and remove the pit. Remove the avocado meat from the skin and slice.

To Assemble:
On a plate, place the steamed potatoes in a circular pattern. Lay four slices of avocado on top of potatoes, then four slices of tomato on top of the avocado. Spoon the sour cream mixture on top of the tomato slices and place two poached eggs on top of the sour cream. Season the poached eggs with salt and cracked pepper. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Filed under: Eggs Benedict, How-To Videos, Simply Healthy Recipes, Vegeterian Recipes, Video | Tagged: , , , , , , | 1 Comment »

Cooking Tips: How to Poached Eggs (and BLOOPERS, too :) )

Posted on September 20, 2011 by Simply Healthy Cooking with Pam

This is a short cooking tip on poaching eggs & it also includes bloopers. 🙂

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Cooking Tips: How to Cut Half Moon Onion Slices

Posted on July 26, 2011 by Simply Healthy Cooking with Pam

This is a short cooking tip on slicing “half-moon” onion

Filed under: How-To Videos, Video | Tagged: | Leave a comment »

Cooking Tips: How to Clean Mushrooms

Posted on July 26, 2011 by Simply Healthy Cooking with Pam

This is a short cooking tip on cleaning mushrooms in two different ways

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Grilled Guacamole Dip

Posted on June 11, 2011 by Simply Healthy Cooking with Pam
There were avocados on sale when I went grocery shopping over the Fourth of July weekend and I thought I would try something different with the avocados. I am a huge fan of guacamole and saw something quick on the food channel about grilling avocados. I decided to experiment and try grilling all my vegetables and created this amazing dip. I am thinking that next time, I will grill a couple of Jalapeno peppers and add it to the dip to give it some pop instead of using Tabasco sauce. This recipe is so delicious!

Grilled Guacamole Dip, created 07/06/2010

(2) Roma Tomatoes, sliced thick
(3) Avocados, cut in half and pitted
(1) Lemon, sliced thick
(1) Onion, sliced thick
(2-3) Tablespoons Olive Oil (approximately)
(2) Corn on the Cob (fresh or already cooked)
Tabasco Sauce
Salt and Pepper to Taste

Prep and Grilling the Vegetables:
Cut tomatoes, onion, and lemon into thick slices. Cut the avocados in half and remove the seed. Preheat a grill pan or if you are barbequing that day, you can barbeque these items on the grill. Brush all the vegetables lightly with olive oil except for the lemon and the hard green part of the avocado shell. Place the avocado halved side down on the grill along with the sliced onions. Lightly season the sliced onion with salt and pepper. Grill the avocado and onion until you have good grill marks – will be about 4 to 5 minutes for the avocados and maybe 6 to 7 minutes for the onion. Remove from the grill and place the sliced tomato and lemon on the grill. The tomatoes will take no more than a minute and half and the lemon slices about 3 to 4 minutes. Grill the corn on the cob until the corn is light brown all the way around the cob, brush lightly with olive oil and season with salt and pepper. This may take a good ten to fifteen minutes depends on your oven or grill.

To Make the Guacamole:
With a large spoon, gently run the spoon around the avocado shell and remove the inside of the avocado and put in a bowl. Chop into small pieces the grilled onion and place in the bowl. Chop up the grilled tomatoes and put aside. Run a sharp knife down each side of the cob to remove the corn.

Mash the avocados to the desired consistency you prefer and add the tomatoes and the corn. Squeeze the lemon slices to extract the juices and mix all the ingredients well. Add about 15 to 20 drops of Tabasco sauce and lightly season with salt and pepper. Mix lightly one more time and serve with vegetables, crackers, or chips. Enjoy!

CLICK HERE TO PRINT THE RECIPE

Filed under: Appetizer Recipes, Dips, How-To Videos, Simply Healthy Recipes, Vegan Recipes, Vegeterian Recipes | Tagged: , , , , | 1 Comment »

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