Meatless Monday: Red Quinoa with Cumin Garlic Butter

{Source;This is what my photos should look like. Obvi, I've got lots of work to do}

I would like to introduce you to my new best friend in food, quinoa. I don't know about you, but I'm way late to this particular party [which is fairly standard for me]. It's not that I've never heard of quinoa, it's been on my radar for a while, but it never really occurred to me to actually eat it until recently--and by recently I mean at least two months ago when I had some at TJ's house during one of our many pole practices. TJ and I like to pole, then booze, then eat, then pole some more. It's easy to see why we're friends, no?

But before I continue, allow me to wear my "health educator" hat for a moment. Did you know that quinoa [pronounced keen-wah] is considered a super food? Quinoa is an ancient "grain" [it's not actually a grain, but is closely related to beets, spinach and tumbleweeds] that is high in complete protein, meaning in includes all nine essential amino acids. It's also a good source of fiber, manganese, magnesium, folate, and phosphorus, vitamin E, iron, and selenium--which according to various resources may be especially valuable for people who suffer from  migraines, diabetes, atherosclerosis, and weight control issues. That's pretty damn super.

Meatless Monday: Polenta with Gorgonzola

Have I ever mentioned that I love cheese? I'm sure I have, but really, who doesn't love cheese? This is America! However, I think it's safe to say that my love for cheese may run a little bit deeper than the average American's. As a rule, I keep three different types of cheese in my refrigerator at all times--typically fresh Parmigianno Reggiano, a New York or Irish cheddar and a wild card like goat or blue cheese. There was this one time at band camp that through some cruel twist of fate, my home was completely devoid of cheese and for reasons I'm not really clear on*, I had to wait several days before I could replenish my supply. Those dark days, which are forever etched into my psyche, made me realize just how important a role cheese plays in my kitchen. It also made me realize that I probably consume more cheese than is appropriate, and at some point I will have to reign in my lust for this milk based product--not just for the sake of my arteries, but also because I hope to be married one day, and cheese doesn't always love my occasionally lactose intolerant tummy--a fact I'm sure my future husband won't find too charming. TMI? Naahh...everybody farts.

But the thing about cheese is that it's awesome. And just a sentence after I said I should eat less of it, I present to you a polenta dish that chock full o' cheese. I'm not exactly crazy about polenta, which is essentially the Italian version of grits, but then again, I've never put much effort into making polenta. So last week, I decided to take a crack at it again, using a recipe from my trusty Everyday Italian cookbook.



Giada's recipe originally calls for heavy cream, but I just can't bring myself to cook with heavy cream, and I never keep it in my fridge. Half & half, however, is an excellent stand in for cream or milk, and is a staple in my refrigerator (along with cheese, bacon, and bourbon). I love simple recipes, and as you can see, this recipe calls for minimal ingredients (water not pictured). And just look at that glorious Gorgonzola!