Chef Matthew... 1st "child chef meal" in our summer project

I was a proud and somewhat surprised Mom tonight as Matthew made his first entire meal for the family.  Proud because he did an AMAZING job and and surprised because not only did he NOT complain about all the work, he was full of happiness and joy throughout the entire process!  Check out his comments below- his words are in blue font.

Matthew chose to make Quinoa with steamed veggies and salad for our dinner.  I was a bit apprehensive about his choice because Quinoa can be tricky... when the directions tell you to RINSE or SOAK it before cooking, they mean it.  If you don't, it can cause intenstinal discomfort like SEVERE heartburn symptoms if not thoroughly rinsed.  Even when you buy it packaged the directions may tell you not to rinse, but my advice would be to rinse anyway- better safe then sorry. (See info about Quinoa at the end of this entry).

Matthew had a great natural sense of timing... making salads while the Quinoa was cooking and starting the veggies to steam at just the right time.

Quinoa and Veggies:  

• Soak and Rinse Quinoa thoroughly
• Bring water to a boil, then add Quinoa (2 cups water to 1 cup Quinoa)
• Cook on high for 15-16 minutes (make sure all water has cooked out)
• Let cool til Quinoa is light and fluffy
• Pour into large mixing bowl and add steamed veggies
• Drizzle with some olive oil, Bragg's Liquid Aminos and/or Tamari
• Sprinkle with garlic powder (optional) 

We decided to celebrate the special occasion by eating outside. 

 

Matthew's Notes:

I thought it was very fun and I had no trouble cooking it at all, but like Mom said, I picked a difficult dish to make. I just can't wait for my cooking turn next week and the brothers ideas also sound very delicious.   

 

Dad (Jeff) joined us for a fun family dinner and everyone enjoyed the first meal prepared by Chef Matthew!

Wikipedia has some good information about this ancient grain that we've listed below:

Nutritional Value:

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.[4] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.

Preparation:

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

 

The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.

 

A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).

 

Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.