Although some might call quinoa a fad by now, it really has its place in an anti-inflammatory kitchen. It just so happens that the United Nations’ Food and Agriculture Organization has deemed 2013 the “International Year of Quinoa,” so I guess it’s doing something right.
It’s cooked and served as a grain, but quinoa is really a seed, and therein lies the secret to its nutritional value. Like most seeds, it contains everything needed to grow a new plant: it’s like the plant version of stem cells. According to the Year of Quinoa site, the seed has several advantages over traditional grains: it’s higher in protein, calcium, healthy fats, iron, zinc, vitamin C, vitamin E, beta carotene, and vitamins B2 and B3 than your everyday whole wheat. Continue reading
Thinking of this recipe begs me to share this embarrassing childhood memory. As I may have mentioned before, I haven’t always been a food nerd. I was an alarmingly picky eater as a kid.
True story: I remember being in tears one day as a young child when my family wanted to make this recipe, because it used linguine instead of spaghetti. The pasta is a different shape! Oh, no, it will be horrid! This is the worst thing ever! My poor mother didn’t know what to do with me. My father, thankfully, had the foresight to not explain that “linguine” means “little tongues” in Italian (that would certainly have pushed me further over the edge) but rather went into a lengthy description of a pasta factory, making spaghetti, when an equipment malfunction accidentally flattened the spaghetti! Complete with Emeril-like sound effects: “Bam! Bam!” every time a strand of spaghetti went through the machine. Laughter ensued, kid logic took over, and I happily ate the flat spaghetti, a.k.a. linguine.
Pasta with broccoli is a classic example of simple Sicilian cooking that’s quick and easy to prepare but tastes delicious. The recipe below is easily adaptable to your needs and cooking preferences, and it takes no time at all. You can probably be eating in 15 minutes. I usually make two servings (one for me to eat now and one to bring for tomorrow’s lunch), but feel free to double or triple. Continue reading