Tammy's Recipes

I've got some juniper berries in the cabinet that I'm really quite uncertain about. There was a recipe somewhere that needed them and it sounded really great, but now, alas, I can't find it. Any ideas about juniper berries, anyone?

I, too, bought quinoa in bulk and then it sat in my cabinet for a long time before I got up the guts to cook it. But, we liked it.
Quinoa is the only grain that is actually a complete protein, and it is really good for you. I think the FDA calls it a "superfood."
I have not cooked it recently, though, because a couple months ago, my daughter was having a lot of problems nursing, and I thought she might have allergies. I went on a strict elimination diet. I am a vegetarian, so my elimination diet was complicated by the lack of meat. Quinoa is a complete protein, and is also non-allergenic. In that two weeks, I ate A LOT of quinoa b/c it was my only source of protein. I'm sure I'll get back to eating it, but I have not been excited about it lately (wonder why?)
Robin
http://www.homeschoolblogger.com/Robinsnest/

A health educated friend of mine recommends that all grains be used within 3 MONTHS of purchase. I'm not sure if freezer/fridge stored grains would be treated different or not.

The reason for this is that grain actual molds but it's so microscopic, you can't see or smell it. It also loses a lot of quality when it ages as well. Perhaps the reason your Quinoa wasn't a big hit was because it wasn't fresh. It would be interesting to see your results if you tried the recipe again only with fresher grains.

That's cool that Quinoa is a complete protein grain. That would be a great grain to learn how to use in a tasteful way -- esp. for meat conscience people.

Interesting post, Tammy. :) I never know what I'll find here when I visit your blog. I like that. :)

Actually, we really liked the quinoa itself, just not the seasonings on it. :)

I don't have an actual recipe for quinoa, but when I cook it I usualy saute the grains with some sesame seeds and a little garlic in olive oil, then add the water or chicken stock to simmer it. It turns out really well that way. I think sauteing it first deepens the flavor a little bit.

Also, I always thought grains were supposed to last up to 7 years, as long as they are not ground into flour? My sibblings all buy there grains in bulk and have not had trouble before. Is there a difference between diferent grains?

I just re-read my post, of course there is a "difference between different grains", what I meant to ask was wether they aged differently or not? I need a little more coffe I think!