Posted by: molly on: February 3, 2010
I am on a serious quinoa roll these days. You’d think I’d be sick of the stuff. but you’d be WRONG. It is my fave.
Last night’s dinner was nothing short of delicious – but it was SUPPOSED to be a couscous dish. And I actually was planning on using couscous but didn’t realize there wasn’t enough in my kitchen. Kind of a blessing in disguise, as the KEENWAH really snapped it up I think, both in taste and in color.
I was also planning on making some Italian bread, like the one I made during cooking school back in December. But it wasn’t to be – I knead to work on my needing.
So instead I made a dark chocolate banana bread. This one, however, contained eggs and butter, so it’s not very particular. But I find that if I can master a recipe with all the usual ingredients included, then perhaps I’ll be better at making it with the allergy-friendly substitutions. And there are plenty of egg-eaters in my life that can enjoy these baked goods in the meantime!
Sidenote: has anyone else noticed the fact that green & black’s 70% dark chocolate now contains whole milk powder in the ingredients? Turns out it is just a precaution because they make the chocolate on the same production line as their milk chocolate bars. Weird, since their website actually says that it doesn’t have any milk in it, they just want to make sure people with severe dairy allergies are okay.
Anyway, on with the dinner recipe. I adapted it from one my Grandmother brought with her just for me (from her local market) when I saw her last weekend. It was included in this little healthy eating booklet, talking all about getting your “5 a day“. Well, healthy or not, this meal was certainly tasty.
This is a warm salad, but would work perfectly well cooled down (in the summer).
Lesson learned: Not only is it nice and spicy with plenty of texture combinations, but it is 3 of your 5 a day! Get in!