xiaoxl/recipe_data huggingface dataset:
Honey Whole Wheat Bread
Category: bread
By Kathy Nowell

Honey whole wheat bread for a bread machine. This bread is very tasty.

Ingredients:
1 ⅛ cups warm water (110 degrees F/45 degrees C)
3 tablespoons honey
⅓ teaspoon salt
1 ½ cups whole wheat flour
1 ½ cups bread flour
2 tablespoons vegetable oil
1 ½ teaspoons active dry yeast

Directions:
Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 pound loaf

Calories: 180.4
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 33.4 g
Sugars: 5.3 g
Dietary fiber: 2.8 g
Protein: 5.2 g
Sodium: 79.4 mg
Green Chile Stew


Ingredients:
anaheim chilies, onion, potatoes, garlic clove, sea salt, pepper, water, vegetable broth, cilantro, sour cream

Directions:
Roast the chiles over a flame until the skins bubble and are partially charred, then put them in a bowl , cover with a plate and set aside to steam (or buy chiles that are already roasted].
Toast the coriander in a dry skillet until fragrant and the color changes, then cool and then grind to a powder using a mortar and pestle or spice mill.
In a large soup pot over medium heat heat the oil and then add the onion, potatoes and coriander, turning to coat for 5-10 minutes or until potatoes are golden.
While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces.
Add chiles, 1 teaspoon salt and the water or vegetable broth into the soup pot. Bring to a boil and then lower heat to a simmer and cook covered for 25-30 minutes or until potatoes are soft. Season with salt and pepper.
In a small saucepan bring a small amount of water to a boil, submerge the cilantro for a few seconds, drain and rinse under cold water. Chop the cilantro and stir it into the sour cream.
Serve soup with a dollop of sour cream.
Cinnamon & Ouzo Iced Tea


Ingredients:
green cardamom pods, cinnamon sticks, caster sugar, boiling water

Directions:
Place the cardamom pods, cinnamon stick, sugar and tea bags in a large heatproof jug. Add the boiling water and stir until sugar dissolves. Set aside for 3 minutes to infuse. Remove the tea bags and discard.
Stir in the ouzo and place in the fridge for 2 hours to chill. Place the ice cubes in serving glasses and pour over the chilled tea to serve.
Hoisin Chicken Rice Bowls


Ingredients:
canola oil, baby portabella mushrooms, garlic cloves, boneless skinless chicken breasts, water chestnuts, hoisin sauce, cooked rice, romaine lettuce leaf, sesame seeds, scallion

Directions:
Heat oil over medium high heat in a large saute pan.
Add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
Add garlic and saute an additional minute.
Add chicken to pan and cook for 6 - 8 minutes or until cooked through.
Stir chicken and red pepper mixture occasionally while it cooks.
Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
Continue cooking until heated through.
To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.
Alternately, you can serve the hoisin chicken mixture wrapped in lettuce leaves or omit the lettuce leaves completely and serve the chicken over rice.
Swedish Coffee Cake


Ingredients:
butter, sugar, flour, baking powder, salt, milk, vanilla, lemon, juice and zest of, flour, light brown sugar, ground cinnamon, ground nutmeg, butter

Directions:
Cake:
Preheat oven to 350 degrees Fahrenheit.
Cream together butter and sugar, add egg yolks gradually.
Sift the flour, baking powder and salt into the batter. Stir.
Add milk, vanilla, lemon juice and lemon rind. Stir.
Beat egg whites until stiff. Fold into batter.
Pour into 13x9 baking pan.
Top with crumb topping and bake for 40 minutes or until tester comes out clean.
Crumb topping:
Mix dry ingredients together.
Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
Scatter crumbs over unbaked cake.
Pork Casserole With Shallots and Potatoes


Ingredients:
boneless pork loin chops, olive oil, new potatoes, shallots, ground black pepper, fresh thyme leave, water, milk

Directions:
Trim fat from pork chops. Brown the chops for 4 minutes on each side in a frying pan.
While chops are browning, place sliced potatoes in an oblong dish. Place browned chops on top of potatoes. Set aside.
In the same pan brown the shallots for 4-5 minutes.
Add dry soup mix, pepper, thyme, water and milk. Stir and combine.
Pour over chops and potatoes and cover dish (alu foil can be used if you don’t have a covered dish].
Bake for 1 hour at 180°C, remove lid and bake uncovered 10 minutes longer.
Oreo Cream Cheese Cookies!!


Ingredients:
unsalted butter, granulated sugar, cream cheese, vanilla, all-purpose flour

Directions:
Cream together butter and sugar.
Blend in the cream cheese and vanilla, then mix in flour, and add chocolate chips last.
Chill dough for 1 hour.
Preheat oven to 375.
Create 1 inch round balls of dough, roll them in the Oreos, and place (evenly spaced] on cookie sheet.
Bake on center rack about 14-15 minutes.  Allow to cool before serving.
Roasted Herb Chicken and Potatoes
Category: trusted-brands-recipes-and-tips
By Kikkoman

Arrange the potatoes, onions, and whole chicken in a pan, season with a piquant Kikkoman Soy Sauce mixture, and let the oven do the rest!

Ingredients:
1 ½ pounds baking potatoes
1 large onion, thinly sliced
⅓ cup Kikkoman Soy Sauce
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed
¾ teaspoon pepper
1 (4 pound) whole roasting chicken

Directions:
Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

Yields: 6 to 7 servings
Chicken and Bacon Shish Kabobs


Ingredients:
soy sauce, cider vinegar, honey, canola oil, mushrooms, green onions, boneless skinless chicken breasts, bacon, pineapple chunks

Directions:
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
You can marinate overnight, but only do the mushrooms for an hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
Lightly oil the grill grate.
Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
Lebanese Fattoush Salad My Way


Ingredients:
olive oil, lemon juice, lemon zest, garlic, chickpeas, artichokes, cinnamon, cilantro, dried mint, swiss cheese, cucumber, grape tomatoes, parsley

Directions:
PREPARATION INSTRUCTIONS.
Combine ½ cup olive, lemon juice, lemon zest and chopped garlic, set aside.
Cut pita bread into small pieces and toast under a broiler until they are crispy, set aside.
Add and toss with the chickpeas salt and pepper to taste, set aside.
Sprinkle a little cinnamon powder on the artichokes, set aside.
Combine chopped cilantro, mint and a small amount of cinnamon powder in a small bowl, then dip cheese wedges in the mixture, coat on all sides, then cut each wedge into two or three pieces and set aside.
INSTRUCTIONS.
In a large bowl add the salad greens, cucumber, grape tomatoes, pit less olives, parsley, toss and set aside in a nice sized serving dish.
Add on top of the salad greens & vegetables the chickpeas, cheese wedges and crisp bread.
Pour over all the salad greens and vegetables the olive oil and lemon juice mixture including some on the crispy pita bread as well.
Finally, drizzle a small amount of tahini sauce around the edge of the dish.
Enjoy.
NOTES.
Add the toasted pita bread at the end so it remains crispy.  Khoubz Arab bread can also be substituted for the pita bread.
You can also add coarsely ground sumac or zahtar seasoning and/or crumpled up feta cheese.
Also, this Fattoush bread salad can be added to a nice individual plate of Hummus as well.
Hot Stuffed Bell Peppers


Ingredients:
green peppers, onions, ground beef, salt, Tabasco sauce, garlic clove, dried oregano, bay leaves, flour, ketchup, cream cheese, salt, cayenne pepper, half-and-half cream

Directions:
Remove tops and seeds from peppers and blanch for 5-7 minutes.
Heat vegetable oil in skillet.
Add onions, garlic, some chopped pepper from tops and fry until soft.
Add the meat, oregano, salt, bay leaves and Tabasco sauce and fry until meat is cooked.
Stir in flour, stock, ketchup and bring to boil.
Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
Preheat oven to 350.
Discard bay leaves from mixture, spoon into peppers and place in a greased baking dish.
Bake for 40 minutes.
While peppers are baking make the sauce.
Put cream cheese, cream, salt and cayenne into a pan and simmer until mixture is smooth, stirring constantly.
Do not boil.
Pour the hot sauce over the peppers and cook until sauce is bubbling and starting to brown, about 15 minutes.
Serve immediately.
Homemade Exfoliating Facial and Body Scrub


Ingredients:
oatmeal, cornmeal, wheat germ

Directions:
Mix together and store in an air-tight container.
To use: combine a teaspoon or two with a mixture of water and/or cleanser to make a paste.
Massage gently into skin and rinse well.
Zucchini Bread IV
Category: breakfast-and-brunch
By Kristen

This is the best zucchini bread I have made! I have other recipes, but this is the best!  Thanks to my mother!

Ingredients:
3  eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon salt
½ cup chopped walnuts

Directions:
Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 60 to 70 minutes, or until done.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 2 - 8x4 inch loaves

Calories: 230.6
Fat: 11.6 g
Saturated fat: 1.6 g
Carbohydrates: 29.6 g
Sugars: 17 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 23.3 mg
Sodium: 164.5 mg
Creamy Coconut Milk Rice Pudding
Category: desserts
By awakenedone

This easy and delicious simple rice pudding is made with all organic ingredients, loaded with coconut milk, vanilla, and nutmeg for such a comforting treat! For a vegan version, omit the eggs, and use almond milk in place of the dairy and replace butter with vegan buttery sticks. Both versions are quite delicious! Just make sure to let the pudding cool to room temperature to let pudding set and then place in refrigerator to chill for at least 3 hours. Enjoy!

Ingredients:
3 cups water
1 ½ cups basmati rice
3 cups coconut milk
1 ½ cups raw sugar
½ teaspoon sea salt
1 cup whole milk
2  eggs, beaten
¼ cup unsalted butter
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 (15 ounce) can sliced peaches, drained and chopped  (Optional)
1 cup raisins, or more to taste  (Optional)

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes. Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes. Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Yields: 10 servings

Calories: 486.6
Fat: 21.4 g
Saturated fat: 16.7 g
Carbohydrates: 72.2 g
Sugars: 43.6 g
Dietary fiber: 2.4 g
Protein: 6.4 g
Cholesterol: 51.8 mg
Sodium: 138.4 mg
Chunky Garden Tomato Salad


Ingredients:
tomatoes, cucumber, fresh basil, olive oil, red wine vinegar, salt, pepper, dill weed, sugar

Directions:
In a large bowl, toss together the diced tomatoes, cucimbers, onion and chopped basil; set aside.
In a small bowl, whisk together oil, red wine vinegar, salt, pepper, dill weed and sugar.
Pour the dressing over veggie mixture and gently toss to coat.
Chill before serving.
English Caraway Cake
Category: world-cuisine
By MARBALET

This cake recipe with the distinct flavor of caraway seeds hails from Great Britain.

Ingredients:
1 tablespoon butter, softened
½ cup butter, softened
2 ½ cups all-purpose flour
1 teaspoon baking powder
salt to taste
¾ cup white sugar
1 tablespoon caraway seed
1  egg
½ cup milk

Directions:
Preheat oven to 350 degrees F ( 175 degrees C). Grease and flour the bottom and sides of an 8 inch round cake pan with 1 tablespoon softened butter or margarine. Sift together flour, salt, and baking powder. Cream 1/2 cup butter or margarine and sugar together.  Mix in caraway seeds and egg.  Add flour mixture and milk, beating well.  Pour batter into prepared cake pan. Bake for about 45 minutes, or until a knife inserted into the center comes out clean.  Cool.

Yields: 1 - 8 inch round cake

Calories: 279.1
Fat: 11.5 g
Saturated fat: 6.9 g
Carbohydrates: 39.9 g
Sugars: 15.7 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 47 mg
Sodium: 135.1 mg
Crawfish-Stuffed Jalapenos
Category: appetizers-and-snacks
By Lori

Stuffed with four kinds of cheese, crawfish, bacon, and sausage, then dipped in beer batter and fried golden brown, these jalapenos will be a favorite at your next gathering!

Ingredients:
8 ounces bacon
8 ounces bulk lean breakfast sausage
24 large jalapeno peppers
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
1 cup shredded Muenster cheese
1 pound cooked and peeled crawfish tails, coarsely chopped
1 quart vegetable oil for frying
2 cups all-purpose flour
½ teaspoon paprika
½ teaspoon white pepper
1 teaspoon garlic salt
1 ½ cups beer, or as needed

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Stir the breakfast sausage into the skillet, and cook until crumbly and no longer pink. Meanwhile, place the Monterey Jack, Cheddar, Muenster, and cream cheeses in a large saucepan over medium-low heat. Once melted, stir in the crumbled bacon, breakfast sausage, and chopped  crawfish tails. Set aside. Remove the stems from the jalapenos, and cut a slit lengthwise down one side. Wear gloves while handling the jalapenos (trust me, I learned the hard way). Remove the seeds through the slit. Hold the seeded jalapenos lengthwise between your thumb and forefinger, and stuff with the meat and cheese mixture (you remembered the gloves, right?). Place the stuffed jalapenos onto a dish, and freeze overnight or until solid. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Whisk together the flour, paprika, white pepper, and garlic salt in a bowl until combined, then quickly whisk in the beer until a batter has formed. Use a skewer to stab a frozen jalapeno, then dip it into the batter until coated. Place the jalapeno in the hot oil, and hold for a few seconds just below the surface, before twisting out the skewer. This will help keep the jalapeno from sticking to the bottom of the pan. Cook until golden brown all over, then remove and drain on a paper towel lined plate. Repeat with remaining jalapenos.

Prep time: 1 hr
Cook time: 30 mins
Total time: 9 hrs 30 mins
Yields: 24 jalapenos

Calories: 201.2
Fat: 13.2 g
Saturated fat: 5.4 g
Carbohydrates: 9.9 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 11.2 g
Cholesterol: 54.5 mg
Sodium: 324.8 mg
Mongolian Beef and Vegetable


Ingredients:
beef steaks, soy sauce, honey, ketchup, garlic, cornstarch, red capsicums, broccoli, onion, spring onion, water, brown sugar

Directions:
Slice beef and coat in corn starch and let sit for 10 minute.
Heat oil in  hot wok and add beef strips to brown.
Add onion, garlic and ginger and stir through beef for approx 5 minutes.
Add soy sauce, ketchup manis, honey, chilli and  bring heat down to simmer.
Add vegetables, brown sugar and water, mix well and simmer for 20min to reduce.  Add small amount of water if sauce too thick.
If sauce too thin allow to simmer longer.
You can add more or less garlic and ginger depending on your tastes. Same goes for the sweetness(brown sugar] and saltyness(add salt] . Don't be afraid to make small changes to suit your tastebuds, when simmering you can make adjustments to your liking while taste testing.
Creamed Radishes


Ingredients:
radishes, flour, milk, butter

Directions:
Wash, pare, and slice the radishes., Boil until tender., Melt butter in seperate saucepan., Whisk in flour., Add in milk, salt, and pepper., Bring to a boil., Combine radishes and sauce and serve.
Braised Short Ribs (Crock Pot)


Ingredients:
kosher salt, red wine, diced tomatoes with juice, button mushrooms, onion, garlic cloves, parsley sprigs, bay leaves

Directions:
Sprinkle ribs with coarse salt and pepper.
Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.
Dreamy Winter Night


Ingredients:
"Amaretto"

Directions:
Combine in mug., Top with whipped cream.
Sesame Peanut Noodle Salad
Category: salad
By Seattle Dad

Cold egg noodles are tossed with fresh cilantro and cucumber and dressed with a tangy peanut sauce to make a delightful summertime treat in this recipe.

Ingredients:
1 cup natural peanut butter
2 tablespoons peanut oil
½ cup brewed black tea
½ tablespoon minced fresh ginger
3 cloves garlic, minced
½  jalapeno pepper, minced
½ teaspoon salt
1 ½ teaspoons white sugar
1 tablespoon light soy sauce
2 tablespoons rice vinegar
1 ½ tablespoons sesame oil
2 pounds cooked egg noodles
1 cup peeled, seeded, and julienned cucumber
1 cup fresh cilantro leaves

Directions:
Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

Prep time: 35 mins
Total time: 35 mins
Yields: 8 servings

Calories: 696.5
Fat: 27.9 g
Saturated fat: 4.6 g
Carbohydrates: 90.3 g
Sugars: 5.6 g
Dietary fiber: 6.3 g
Protein: 24.6 g
Cholesterol: 95.3 mg
Sodium: 324.2 mg
Gluten Free  Meat Perisky


Ingredients:
lean ground beef, butter, pepper, salt, garlic, water, cornstarch, tapioca flour, sugar, xanthan gum, butter, salt, baking powder, eggs, warm water, sugar

Directions:
In large sauce pan over medium high heat place 1 cup butter. Stir until melted.
Add ground beef and fry until ground beef is nicely browned.
Add the caramelized onion and 2 tablespoons rice flour. Stir well.
Add water and stir over medium heat until thickened.
Bring to a boil, reduce heat and simmer uncovered for 1 hour to reduce liquid.
Stir in 1 cup fine bread crumbs.
Remove from heat and let cool.
For the dough - in small bowl mix warm water, 1 teaspoon sugar and the yeast. Let stand 10 minutes.
Combine dry  ingredients in very large mixing bowl.
Cut in the butter with your mixer, pastry blender or your fingers until the flour mix looks like small crumbs.
Mix egg and water together with a fork and add to the dry ingredients, stirring well.
Knead the dough until it is uniform- it will be slightly sticky, consistency a bit like PlayDoh.
Form into golf ball sized balls and form with the Birds Hill Enterprises Pocket Pie Press or roll out dough and cut into 4" circles.
Place 1 heaping teaspoon filling on one side of circle.  Fold over and crimp to seal.
Bake at 400 degrees for 15-20 minutes or until light brown.
These freeze well and can be heated in microwave or on a baking sheet in oven.
For the meat filling if you do not have caramelized onions you can use 2 envelopes onion soup mix and leave out the salt and pepper.
Whole Grain Swedish Rye Bread


Ingredients:
honey, light molasses, salt, butter, caraway seeds, boiling water, dry yeast, warm water, whole wheat flour, butter

Directions:
combine honey, molasses, salt, butter and caraway, pour boiling water over, and set aside to cool.
Add yeast to warm water, stir to dissolve, and add to honey molasses mixture when cooled to lukewarm.
add 2 cups of WW flour to mixture and using dough hook, mix well.
add the remaining flours until you have a smooth dough that can be kneaded.
Knead for 8 to 10 minutes and place in lightly oiled bowl, cover and let rise until doubled in size (about 1 1/2 to 2 hours].
Punch down, turn out onto floured surface and knead for 2 minutes.
Separate dough into 2 equal parts, shape to fit 2 loaf pans.
Cover and let rise for another 1 1/2 to 2 hours until almost doubled in size.
Bake at 375 for about 30 minutes.  If tops are browning too much, cover with foil for the lase 15 minutes.
Cool on wire racks, and enjoy with butter!
note- I leave the loaf pans in the oven for the second rise, and then just uncover and turn on the oven to bake, I add 5 minutes to the baking time to compensate for the preheating time.
Gluten-Free Bread in a Bread Machine
Category: bread
By Marcia

Make this gluten-free bread in your bread maker. It's not as good as normal bread, but it's pretty good if you must avoid gluten. The mixture will look more like cake batter than bread dough in your machine, don't worry, it will be okay. The loaf may sink while it's baking, leaving a crusty, crunchy bowl on the exposed end, which you will want to slice off and discard. The finished bread will be quite firm and heavy, and I recommend slicing it thin. It makes good toast, but it toasts slowly. I use my darkest toaster setting and have to run that twice to get golden brown toast.

Ingredients:
1 ½ cups warm water
2  eggs
1 ½ tablespoons vegetable oil
1 teaspoon cider vinegar
2 ½ cups gluten-free all-purpose baking flour
2 teaspoons xanthan gum
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast

Directions:
Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust. Remove when cycle ends. Cool completely before slicing.

Prep time: 10 mins
Total time: 1 hr 55 mins
Yields: 1 loaf

Calories: 198.4
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 34.8 g
Sugars: 3.1 g
Dietary fiber: 6 g
Protein: 6.4 g
Cholesterol: 46.5 mg
Sodium: 339.5 mg
Quinoa With Cherries and Herbs


Ingredients:
quinoa, shallots, butter, dried cherries, fresh thyme, fresh parsley, salt

Directions:
over medium heat, melt butter and sweat shallots.
add quinoa, stir in pan to brown slightly.
add stock and orange juice.
bring to full simmer.
taste and adjust salt if needed.
remove from heat, cover and steam for about 15-20 minutes.
(optional] chill for 20 minutes.
add cherries and herbs.