Posts Tagged ‘Quinoa’

I’ve shown you Smurf Kitchen, and Smurf Kitchen Bookshelves, and mentioned that EBH and I spent the first night in our new place watching Sex and the City with Dutch subtitles and thereby expanding our vocabulary. (Might I say that I have the most smuk readers/blog friends in the world?) 

The only thing missing from this First Night In equation is the story of what was nestled in the bowl in my lap during said television watching. (Which also, for the record, included some Kath & Kim. Hot diggity I’d forgotten how funny that show is*.) In other words, what was the delightful dinner that kept my hands and tummy warm (at least until I moved onto post-dinner chocolate and, after that, post-chocolate oatmeal and, after that, post-oatmeal strange-vegan-protein-bar-from-the-US-with-30%-of-my-daily-calcium-booyah)? 

Read on, Macduff. 

Kangaroo Quinoa Soup
Smurf Kitchen Soup!

Moroccan(ish) Kangaroo and Quinoa Soup

The “Moroccan(ish)” of the title emerges from the fact that I adapted this from a recipe for Moroccan Chicken and Couscous Soup, and upon writing the dish up realised that kangaroo isn’t particularly Moroccan. Or, indeed, any country/ethnicity/cuisine other than Australian.  

For a vegan/vegetarian version of this dish, I would (and plan to) sub in crumbled tempeh for the mince, or perhaps TVP. Seeing as I’ve never cooked with TVP, though, I’m less comfortable vouching for it. Kindof like how I can’t really vouch that almond butter tastes as good mixed with maple syrup and eaten with a spoon as does peanut butter, but I’m fairly certain it would. 

  • 1 tb olive oil
  • 1 red onion, finely chopped
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 500g kangaroo mince (substitute with crumbled tempeh or reconstituted TVP for a vegan version)
  • 400g can chopped tomatoes
  • 4 cups (1L) reduced salt vegetable/chicken stock (or homemade, if you’re more organised than I am)
  • ½ c (90g) quinoa
  • 200g frozen spinach, defrosted (I defrosted mine in the microwave until it was less block-like)
  • as much coriander as you like, to serve

  1. Heat the oil in a large, heavy-based saucepan (or whatever you liked to cook soup in) over medium-high heat, and sauté the onion with the spices until the onion has softened.
  2. Add the mince and cook until browned, breaking up with a wooden spoon to avoid clumping. (You know what? “Clumped meat” sounds really unappealing… although I do acknowledge that, for many reading this, even “meat” sounds unappealing.)
  3. Stir in the tomatoes, stock, quinoa, and spinach. Bring to the boil and then simmer for around 20 minutes, or until the quinoa is cooked to your liking. Season with salt and pepper.
  4. Serve, garnished with coriander. (And, if you’re me, a bucketload more cracked black pepper and a healthy dose of Tabasco.)

* Note for my American readers: don’t you dare even mention the American version of Kath & Kim. That travesty was almost enough to make me renounce my love for your country. I would like to hunt down whoever thought Americanising Kath & Kim would work and pour curdled milk over his/her head.


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Odd Eat #1:

Go Raw Spirulina Super Chips

Is it a bird? Is it a plane?

Go Raw Spirulina Super Chips

No! It's Super Chips!

These were actually strangely delicious. Subtle banana flavour, hints of coconut, crispy without being too hard… However, the packaging sports incorrect apostrophe usage, and I do not know if I can forgive that. 

Odd Conversational Tidbit #1:

V.SnazzyBell: Oh, that reminds me; I have a story about a manatee. 

(For the record, this came on the heels of a discussion about the violence seemingly inherent in hockey. I’m still trying to figure out the segue.) 

Odd Eat #2:

Veggie Booty

My body's too bootylicious for you, babe.

Veggie Booty

I'll shiver YOUR timbers.

Also edible. Completely not good for you, despite the proclamation on the back about the chips containing a “medley of vegetables like spinach, kale, carrots and parsley”. But tasty salty processedness, nevertheless. 

Odd Conversational Tidbit #2:

Anonymous Because I Do Aim to Protect People’s Integrity: They’re like potato chips – you can’t have just one. 

(In reference to, um, nipple rings. And no, I do not have a relevant photo to share here.) 

Odd Eat #3:

Tofu Shirataki Noodles, Sunergia Soy Feta

Long, thin, slimy ones / Short, fat, juicy ones...

Sunergia Soy Feta, Tofu Shirataki

An entire package of tofu noodles topped with an entire block of fake feta made from tofu, sautéed. Oh no you di'int!

So, on the one hand, this photo is embarrassing. On the other, could we pretend this was me play-acting Bizarre Foods with Andrew Zimmern

The noodles smelt scarily of fish when I opened the packet (M.HeartsofPalm will corroborate. It was icky), but after strenuous rinsing they turned out okay. The tofu is light years from being feta but, if you approach it as flavoured tofu, it works. Plus, it’s made right near Charlottesville, so local food win! 

(Please don’t run away because I ate this. Think of the chocolate.) 

Odd Conversational Tidbit #3: 

H.CarryOn: I think it’s rather not ideal to have the name Cockfosters. 

(My my, this is a rather adult post tonight, isn’t it? I assure you H.CarryOn is not inappropriately-minded. Apparently, this is someone’s clever idea of a suburb name for London.) 

Now, to scoop up some dignity, here’s something I cooked back when I had a kitchen and was not having to repack my suitcase every few days and say goodbye to people whom I now miss:

See? I can cook and eat good things, too. This was along the lines of balsamic and garlic roasted mushrooms and onions on red quinoa with dijon coleslaw. Sure, not everyone’s cup of tea, but probably more people’s T2 than the afore-mentioned slimy noodles.

Am I right?

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