Just like 99.9% of the Western world, I have resolved to get back on track (fell off the wagon for a wee bit, new relationships will do that to you) and live a more balanced, healthy lifestyle in 2016. This includes better portion control (my main downfall), getting back in to being more physically active again (have become a bit of a slacker as of late), and reducing the alcohol intake. My sous chef and I did resolve to "go on the wagon" for the entire month of January in order to give our livers a well deserved break to recoup and regenerate, as well as to give our bank accounts some time to bounce back from the extravagance that is the Holiday season (booze is expensive up here!) We also saw it as a way to help our waist lines - lots of empty calories in those alcoholic beverages. We lasted 7 days. Yup. But, to look on the bright side, since I am "the glass is half full kind of girl", it was a week longer than we have lasted before. If at first you don't succeed, try, try, try again.
I did drag myself to the basement a few times this week for a run on the treadmill, and my athletic, fit friend Nicole is forcing me to get back in to swimming again (well she's not really forcing, just giving my butt a well needed boot.) And now that her foot/ankle is on the mend, we can slowly start increasing our mileage on our Sunday runs. Thank goodness for her, otherwise I might be a total sloth.
That leaves us with diet. Our meals at Bistro 164 feature all fresh ingredients and are created from scratch. No processed, packaged meals here...except for the occasional treat of Chinese takeout. Again, we will resolve to save the meat for the weekends and try to live like a vegetarian for the remaining 5 days. No problemo. I love trying to figure out new and creative ways to use grains, beans, lentils, etc. (2016 is the International year of the pulses don't you know! So exciting!) I seem to have developed a reputation in my family for creating dishes with ingredients that some have not heard of or tried before (looking at you Dave.) At family get togethers, my sister tells me to bring a salad that Dave won't eat. Henceforth, my dishes are now called "That Salad That Dave Won't Eat." I'm cool with that.
The recipe below uses quinoa, a grain that took me the longest time to figure out how to pronounce. And the longest time to figure out how to cook properly (ate my fair share of mushy quinoa.) I love its crunchy texture and the way it adds a bit more pizazz to the minestrone. I also love the fact that it adds protein to my meal, perfect for the middle of the week and a much needed staple if I am going to ramp up my activity level.
So as we all resolve (be it officially or unofficially) to lead a healthier, more balanced life, try expanding your cooking repertoire a little bit. Use an ingredient that you have never tried before and may not even know how to pronounce correctly. Yes you run the risk of some not liking it, some may be indifferent to it, some will love it. Just tell them that you have their health in mind ... a little guilt trip can go a long way. Try it Dave, you'll like it.
Cheers from Bistro 164 and good luck!
Quinoa Minestrone
Adapted from a recipe in Chatelaine January 2016
Serves: 12
Prep: 15 minutes
Total: 40 minutes
Ingredients
1-2 tbsp olive oil
4 carrots, peeled and chopped
4 celery stalks, chopped
2 onions, chopped
4 cloves of garlic, chopped or 3-4 tbsp diced garlic in oil
2 cans of 796 ml cans whole tomatoes
8 cups of water
1 cup of quinoa (I used black and red for some nice colour)
salt and pepper to taste
2 x 540 ml can of navy beans, drained and rinsed (I used a couple of cups of dried white beans that I had previously rehydrated, cooked and frozen)
2 bay leaves
1 tbsp dried oregano
1 tbsp dried basil
1/2 tbsp dried thyme
Grated parmesan for garnishing
Directions
Heat a pot over medium heat. Add olive oil, carrots, onions, and celery. Cook until carrots are almost soft, stirring often, about 10 minutes. Stir in the garlic.
Cut up the whole canned tomatoes (I just used a wooden spoon to break them apart.) Stir into the pot, adding the water, quinoa, bay leaves, thyme, oregano, basil, salt and pepper.
Bring to a boil then reduce heat to medium-low. Simmer, with lid on, for about 12-15 minutes, until veggies are tender. Stir in the beans and cook for a further 2-5 minutes, just enough to warm the beans up. Discard the bay leaves. Serve with grated Parmesan cheese.
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