Cocomama Quinoa Cereal

Quinoa is still in one of the food trends for 2014, and I'm glad that it won't go away so soon.  Why?  Because I just had an opportunity to sample ready-to-eat quinoa cereal from Cocomama.  I've cooked with quinoa before and I almost always incorporate it into my homemade bread.  It's quite versatile, easy to digest protein-packed grain with slightly crunchy texture.  My bread comes out with fluffy and soft texture which everyone likes and it stays like that for days.

There are several flavors to choose from, Banana Cinnamon, Honey Almond, Orange Cranberry, and Wild Blueberry, and all are equally good. My favorite is Honey Almond flavor, while my son's favorite is the Banana Cinnamon.  What I like about this cereal is that it's precooked, you can eat it either cold or warm--very convenient, and the quantity is just right for breakfast meal.  The crunchy texture is what makes quinoa cereal fun to eat for my son, his only complain is that the banana needs to shine more in the Banana Cinnamon flavor.  I don't have any quips with Honey Almond flavor though; there's coconut cream in the product which I detect but it's not bothersome, in fact I like it.  I think this cereal is much better than those instant flavored oatmeals, this is barely sweet not too mention healthier because of all the natural flavors it uses.

Cocomama also has another product which is called Crunched Out.  This comes in clusters--like pieces of breakfast bars--intended to eat as snacks, in yogurt, milk, or for ice cream topping (delicious!).  I haven't tried this before but I think I will!

Here's the video about their Kickstarter campaign--with link for you to click--and help spread out the revolution of quinoa cereal!



Disclaimer:  I was sent samples of Cocomama Quinoa Cereal.  All opinions are solely my own.

Honey-Buttermilk Waffles

In my house, breakfast on Sundays doesn't start until nine or ten o'clock.  We like to loll around in bed as long as possible, savoring each sleepy moment.  Not wanting to let it flee too quickly.  Then, my son would soon beg me to make him breakfast because he obviously is getting hungry.  Most of the time he would ask me to make him pancakes with scrambled eggs, or occasionally waffles.   So what a mother to do with the plead?  Make 'em, of course; honey-buttermilk waffle is on the menu one morning, complete with maple syrup and a dollop of blackberry-chocolate sundae topper--yes, it's a sundae topper which is as delicious on waffles as well on ice cream.  That reminds me, I haven't shared the recipe for that sundae topper yet...

Honey-Buttermilk Waffles

Makes 6 to 8 waffles

2 cups all-purpose flour

2 tablespoons yellow cornmeal

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup honey

1 3/4 buttermilk

4 tablespoons unsalted butter, melted and cooled

2 large eggs, separated

Pinch of cream of tartar

Heat the waffle iron according to the manufacturer's instructions.  Adjust an oven rack to the middle position and heat the oven to 200 degree.  Set a wire rack over a baking sheet and set aide.

Whisk the flour, cornmeal, salt, and baking soda together in a large bowl.  In a medium bowl, whisk the honey, buttermilk, melted butter, and egg yolks together.  In a medium bowl, whip the egg whites and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute.  Increase the speed to medium-high and whip the whites to stiff peaks, 2 to 4 minutes.

Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lumps remaining (do not overmix).  Carefully fold in the whipped whites using a rubber spatula until just combined with a few streak.

Spread the appropriate amount of batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes.  Transfer the waffles to the wire rack (don't overlap), cover with a clean kitchen towel, and keep warm in the oven.

Repeat with the remaining batter.  Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.

Source:  adapted from The America's Test Kitchen Family Baking Book

Honey Citrus Chicken

Okay, even though it's still raining, cloudy, and cold in Oregon, I wouldn't let them stop me from grilling food outside.  The weather was much better weeks before; this week is definitely wetter.  I made this Honey Citrus Chicken at the end of February and was pleased with the recipes.  The chicken was marinated with pineapple, orange, and lime a day before.  The marinade was then mix with honey to be used for brushing the chicken while they're grilled.  The remainder of it was reduced to make a sauce.  I didn't put the jalapeno in the marinade because my son wouldn't be able to eat it; instead, I sliced it thinly for my husband and I.

This was paired with Orzo Salad with Vegetables and Herbs; an unapologetically refreshing combination and a sign that I couldn't wait for the spring to come.

Honey Citrus Chicken

Serves 8



3 large oranges

2 limes

2 cups diced pineapple

1 3-inch jalapeno pepper, seeds and membranes removed

1 teaspoon minced garlic

3 tablespoons soy sauce

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

Freshly ground black pepper

2 tablespoons honey

8 6- to 7-ounce boneless, skinless chicken breast halves, trimmed of excess fat

3 tablespoons unsalted butter

Kosher salt

Vegetable oil for oiling grill rack and for brushing chicken



Grate enough orange peel from oranges to yield 1 teaspoon and then juice them to yield 1 cup.  Grate enough lime peel from the limes yield 1 teaspoon and then juice them to yield 1/2 cup.  Set aside both zests and juices.

Combine diced pineapple, jalapeno, and garlic in a food processor in a food processor or blender and process until mixture is almost smooth.  Pour marinade into a large, nonreactive shallow dish, and add orange and lime zests and juices, soy sauce, chopped cilantro, chopped basil, and 1 tablespoon black pepper.  Stir to blend.  Remove 1/3 cup of the marinade to a small nonreactive bowl and whisk in honey.  (Cover and refrigerate the honey mixture until ready to grill chicken.)  Add chicken to dish and turn to coat in marinade.  Cover and refrigerate 4 to 5 hours, turning several times.

Remove chicken from marinade and using a rubber spatula, scrape excess marinade from breasts.  Strain marinade into a heavy, medium saucepan.  To make sauce, boil marinade in saucepan until reduced to 1 1/2 cups, about 15 minutes.  Whisk in butter and season with additional pepper and salt if desired.

Oil a grill rack and arrange 4 to 5 inches from heat source.  Prepare grill for a hot fire (high temperature).  Brush chicken with oil and grill, turning several times and basting with reserved honey mixture, until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 4 to 5 minutes per side.

Arrange breasts on a serving platter with sauce.



Source:  adapted from The Big Book of Backyard Cooking by Betty Rosbottom