bakers eat too.

i love food. there i said it!  buying it, preparing it then seeing how it all comes together..not surprising to those who know me.  in my recent efforts to lose the muffin top, (not to mention raise my energy levels during the day with the kiddos) i've grown to become reliant on whole wheat israeli (or giant) couscous and even better for you, quinoa.  high in protein and fiber, low in cal and more importantly slow release energy that helps maintain hunger during the day.  i usually mix either grain with cucumber, cherry or plum tomatoes, avocado or with good 'ol roasted veggies.  i'm constantly looking for inspiration and the following quinoa shrimp risotto is now my absolute fave but this is another keeper which i got through thekitchn.com : http://www.finecooking.com/recipes/quinoa-avocado-salad-dried-fruit-toasted-almonds-lemon-cumin-vinaigrette.aspx

cheers to healthy eating!


shrimp and mushroom quinoa risotto (courtesy of epicurious.com)

the preparation:

for clam broth: * i used fish stock
Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.

for quinoa:

wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. return quinoa to bowl.

pat shrimp dry and sprinkle with teaspoon salt.

heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.

add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. transfer to a large bowl using a slotted spoon. (do not clean pot.)

heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (if mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) add mushrooms with liquid to shrimp. (do not clean pot.)

heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. add quinoa and aj amarillo and cook, stirring, 5 minutes. add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.

meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.

add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (there will be some broth left over.)

stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. serve sprinkled with remaining tablespoon basil.
*i didn't have cheese on hand and was still delish