Verna's Quinoa Pudding

This is really very tasty, especially with fresh strawberries on top.
You know quinoa is one of the healthiest grains that you can eat.

Ingredients:

• 1 cup quinoa



• 2 cups water



• 2 cups soy creamer



• 2 Tablespoons pure maple syrup-I would use less next time.



• 1 teaspoon cornstarch



• 2 bananas sliced



• 1/2 teaspoon almond extract



• 1/2 cup raisins



• dash nutmeg



• almonds chopped-optional

Directions:

1. In a medium size kettle, bring water to boil.



2. Add quinoa and simmer until all water is absorbed, about 15 minutes.



3. Add soy creamer, maple syrup, cornstarch, bananas and raisins.



4. Stir frequently, and continue to cook on low heat about 8 minutes



5. Remove from heat, add almond extract, dash nutmeg and nuts.

I really enjoyed this. Felt it was a little to sweet so I would cut back on the maple syrup next time. The recipe did not call for nuts but felt a little crunchy would be good in this recipe.

It was especially good topped with fresh strawberries, which I sweetened with a little Agave Nectar.

I just made this for the second time and doubled the recipe as I will have company tomorrow. I added 1-15 oz can crushed pineapple drained and 1 plus teaspoon coconut flavoring. Also some orange zest. I just made the pudding and after it sets sometimes it thickens too much. If this should happen I will add orange concentrate to give a tropical flair. Next time I am going to add less water and replace with orange concentrate, then cut back on maple syrup. Doesn't that sound good???

I felt it was better the second day. Gave a chance for the flavors to "marry".

Enjoy!!

White Bean Portobello Chili

This is really good. Has a little bite to it but you can easily control it with the Chicken Chili Kit.
Al Hoff brought this to the Pot Luck. Thank you for sharing with us Al.

Ingredients:

• one onion- diced




• 1 rib celery- diced1 zucchini-diced




• 1 poblano pepper-seeded and diced




• 6 oz. diced portabello mushroom




• 1 cup fresh or frozen corn




• 2-15 oz. white beans-low sodium




• ++1 pkg. Williams Chicken Chili-0 sodium




• 2 cups water or veggie stock




• fresh squeezed lime juice



• Freshly ground black pepper



• cilantro to taste

Directions:

1. In a large, sprayed kettle, saute onions, celery and pepper.



2. Add zucchini and saute a few minutes.



3. Add mushroom and corn, continue sauteing a few minutes



4. Add liquid and seasonings, continue simmering 10-15 minutes.



5. Add lime juice, fresh ground black pepper and cilantro to taste.



6. This seasoning is at Festival Foods:

• asile 4 right hand side



• top shelf as you go to the back of the store

Enjoy the nice weather!!

June 7th Cooking Class at Kathleen and Peter Davidson's

This was my third cooking class.

We had 14 people in attendence. Everyone seemed to really enjoy the class. I will be doing another cooking class this fall, but in the future it will probably be at my home. Kathleen and Peter did such a fabulous job. Nancy Schroth was also a huge help. We thought we would be cleaning up until midnight, but thanks to Nancy, Laurie an Jeff Carpenter we had it all done in no time. Thanks to the Carpenters for following me home and helping me lug everything into my home. Some advantages to being 71, I get lots of help.

The group wanted a class 4 times a year. Everyone signed up for the next class. If you are interested please let me know by emailing me at verna.v@att.net

What a great bunch of people. You are just the best!! You have all become such good friends.

Last year I wanted to do a ice cream social. Jeff Carpenter said he would have it at his home this fall. We will be tying it in with a bike ride with a ice cream social after. Doesn't that sound like fun. Will give more info as soon as we set a date. thanks Jeff and Laurie for doing this.

Thank you Katheen and Peter for opening your home to this great get together.
Your wonderful.

Would ypu like to see something really Beautiful??

These are just some of my German Iris that are in bloom. Everyday more color's are opening up. Aren't they just gorgeous!!!

Been really busy with yard work. I am trying to make my yard more maintenance free.

Closing up more flowerbeds and putting in grass. So much easier to cut grass then to maintain many flowerbeds.
It is a lot of work to get to that point.

My garden is planted and for the most part everything is up. The weeds sure love this heat.

I have my cooking class tomorrow evening. Really looking forward to it.

Hope you are enjoying this hot weather. A couple of weeks ago we wanted it to warm up. 75 with no humidity is perfect for me.

Hope your doing well

Stay cool!!!

Verna's Rhubarb Orange Muffins

I have been experimenting with this recipe, They are very moist and oh so good.

• Ingredients:


• 2 1/2 cups Whole Wheat Pastry Flour


• 2 teaspoons baking powder-without aluminum in


• 1 teaspoon baking soda


• 1 teaspoon ground cardamon


• 1/2 teaspoon salt-I did use


• 2 1/2 teaspoons orange zest


• 3/4 cup fresh squeezed orange juice



• 1 cup unsweetened applesauce



• 1/2 cup Agave Nectar-go easy on this. I used a couple tabl. less than 1/2 cup



• 1 teaspoon vanilla extract-please no imitation


• 2 cups chopped rhubarb


• 1 cup chopped walnuts



• Turbinado Brown Sugar

Directions :

1. Set oven at 350 degrees- Bake about 20 minutes



2. Mix together flour, baking powder, baking soda, cardamon and salt in a large bowl.


3. In another bowl mix together, orange zest, orange juice, applesauce, Agave Nectar


4. and vanilla extract.


5. Gently fold wet ingredients into dry ingredients with a wooden spoon-do not over mix.


6. Add rhubarb and nuts, fold in.Spray small muffin tins, add batter.


7. Sprinkle tops with Turbinado sugar.


8. Bake 350 degrees for about 20 minutes

Enjoy.

Have a great day.