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Quinoa Breakfast Cereal
Lynne Fredericks' Cooking Time is Family Time.
has a similar texture to couscous though the flavor is a little different.
It can be utilized in similar preparations. It's protein content is
so high, I like to serve it as a nutritious breakfast cereal -- kind
of a hot version of the muesli, with nuts and dried fruit. The recipe
is adapted form a chef-friend, Katherine Alford who we invited to introduce
quinoa to kids at P.S. 61. It was simple and tasty enough to become
a permanent part of our curriculum. Your family can vary this recipe
with your own creative combinations of different dried fruits and nuts.
It's delicious when served with milk much like you would oatmeal or
cream of wheat.
Yield: 2 generous servings
- 1/2 cup quinoa
- 1 cup water
- 1/4 cup raisins
- 1/4 cup dried cherries or cranberries
- 1/4 cup slivered almonds or pumpkin seeds
- 1 teaspoon cinnamon
- honey to taste
1. In a medium saucepan, have the children combine quinoa, water, and dried
fruit and nuts or seeds and bring to a boil. Reduce the heat and simmer
minutes, or until water is absorbed.
2. Remove from the heat when done and let the children add the cinnamon.
Transfer into individual serving bowls and add honey to taste by the
Great served warm for breakfast or a midday snack.
To fill and cook the ravioli:
1. Unwrap the wonton wrappers and remove about eight sheets. Cover the
remaining squares with a cloth and reserve. Have your children select a
pastry cutter or cookie cutter about 3 - 4 inches in diameter. Cut out
the desired ravioli shapes. Place them on a cookie sheet in pairs, and cover
with a towel. The wonton skins are now ready to be filled.
2. Sprinkle a baking sheet with cornmeal or cornstarch and set aside. If you
are using the amaretti cookies, have children crush them by placing the
unwrapped cookies in a towel, covering them and crushing them with a rolling
pin. Now let the kids use a pastry brush and "paint" a line of beaten egg,
egg wash "glue," on the edges of the ravioli. Using a spoon place just enough
filling into the center of one piece of cut out dough, leaving a 1/2-inch
margin along the sides. Press an identically shaped ravioli over the one with
filling and egg wash.
3. Show the children how to carefully pinch the two pieces of dough together,
making sure the filling does not ooze out. A fork can also be used to crimp
the ends closed, this is easier for most small children. Place the finished
ravioli under a towel on the prepared baking sheet, keeping them separate so
they do not stick together.
4. Add the olive oil to a pot of boiling water and, using a slotted spoon,
carefully place the ravioli in the pot. After a few minutes, very carefully
remove one with a slotted spoon and test for doneness. They're done when the
pasta is still slightly chewy--don't cook too long or they will fall apart!
5. Melt a tablespoon or two of butter. Remove the cooked raviolis very
carefully with a slotted spoon and place on a serving dish, layering with a
bit of melted butter so they do not stick together. Season to taste with
salt and pepper and serve immediately.
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