LEARN TO COOK
My most recent cooking lesson is yet another example of how this blog has made my life fuller. I have not seen either of these two ladies in over ten years! Barrett and Gillian went to the same highschool as I, and over the last few months I have become friends with them again through various social networking sites such as instagram, facebook and blogs. I’m telling you, blogs bring people together!
So after many months of gabbing over pictures, blog posts and such we decided to finally meet. Sounds a bit like online dating, doesn’t it?
Who prompted the date? I of course! I knew both of these ladies were foodies so I asked them if they would be open to teaching me a few recipes for 365 til 30. Shameless huh?! Luckily they both sweetly agreed and a cooking session was set up at Barrett’s house. It was a lovely, easy afternoon with the girls. It’s so fun to catch up with people after so long- it’s amazing to see where we all end up and the paths we choose in life. Oh and the food was delicious too!
2 cups of cooked quinoa
1/3 cups of chopped raw almonds
1/2 cup of diced carrots
1/4 cup chopped mint
1/4 cup thinly sliced scallions
1/4 cup chopped parsley
1/4 cup of fresh squeezed lime juice
1/2 cup of olive oil
1 teaspoon agave nectar
1/2 teaspoon ground cumin
1 teaspoon of salt
mix all ingredients together in a large bowl and let flavors blend for 20 minutes before serving.
Barrett’s Fennel Rice salad
1 teaspoon fennel seeds
1 3/4 cups water
1 cup basmati rice
1 large navel orange
1 teaspoon white-wine vinegar
2 tablespoons extra-virgin olive oil
1 medium fennel bulb with fronds
2 large scallions, thinly sliced
Toast fennel seeds in a heavy medium saucepan over medium heat, stirring until fragrant and a shade darker, about 2 minutes. Add water and 3/4 teaspoon salt and bring to a boil. Add rice and return to a boil, then cook, covered, over low heat until water is absorbed and rice is tender, 18 to 20 minutes. Spread rice in a shallow baking pan and cool quickly by chilling, uncovered, 5 to 10 minutes.
Meanwhile, grate zest from orange into a large serving bowl and squeeze juice (about 1/3 cup). Whisk in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Chop 2 tablespoons fronds from fennel, then discard stalks. Quarter bulb lengthwise and thinly slice crosswise.
Stir fennel bulb and fronds into vinaigrette along with cooled rice, scallions, and salt and pepper to taste.
And then viola! A healthy delicious meal is served!!!