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Swig Sugar Cookies [Copycat]

Swig Sugar Cookie [Copycat]

Have you ever had a Swig sugar cookie?  Have you heard of them?

I’ve heard of them but haven’t ever eaten a real, honest-to-goodness cookie from one of their Swig Shacks.  But I’ve made them.  I don’t know if this is how they really taste but these are THE BEST SUGAR COOKIES EVER! They’re soft, yet substantial.  They’re buttery, and sugary.  And the frosting!  On these cookies, this frosting is so much better than butter cream frosting, which is what I usually put on rolled out sugar cookies.  I beg you to not even think about substituting it out for your “favorite” frosting.  These cookies absolutely must have this frosting. Swig cookies do have pink frosting but they don’t have sprinkles (I think they look cuter with them, though).

Here’s a little newsreel if you want to see what Swig and their cookies are all about:

I just learned that there’s a Swig location near one of my son’s home – I’m going to go get a cookie the next time I’m there visiting!

Are you ready to give them a try?  Here’s the recipe I use.  It’s a combination of about 3 or 4 that are floating around the web.  It’s seriously just about the most delicious cookie ever.

Swig Sugar Cookies

Yield: about 65 cookies (making them into 1-inch balls)

Ingredients

    For the Cookies:
  • 1 cup butter, softened
  • 3/4 cup Crisco, butter flavored
  • 1-1/4 cups sugar
  • 3/4 cup powdered sugar
  • 2 tablespoons milk (or water)
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon salt
  • 5-1/2 cups all-purpose flour
  • (about 1/3 cup more of granulated sugar for the tops of the cookies)
  • For the Frosting:
  • 1/2 cup butter, softened
  • 3/4 cup sour cream
  • 6 to 6-1/2 cups powdered sugar
  • 2 teaspoons vanilla
  • 1-2 tablespoons milk (if needed)
  • 1 or 2 drops of red food coloring

Directions

    For the Cookies:
  1. In medium sized mixing bowl, combine the flour, baking soda, cream of tartar, and salt.
  2. In the bowl of a stand mixer, cream together the butter and Crisco until it's light and fluffy, about 2-3 minutes.
  3. Add in the sugar and powdered sugar and mix well.
  4. Add the milk and mix well.
  5. Add the eggs and mix well.
  6. Add in the flour mixture and mix until smooth and well-combined (but try not to over mix).
  7. Depending on the size of cookies you want, roll the dough into balls that are between 1 - 2 inches in diameter. (I like smaller cookies so I roll them into 1-inch balls.)
  8. Place the dough balls on a cookie sheet sprayed with cooking spray (or use a silicone baking mat).
  9. Place the 1/3 cup sugar in a small bowl. Spray the bottom of a glass (or the cooking spray cap) then dip it into the bowl of sugar to get a light coating of sugar on the bottom of the glass or cooking spray cap.
  10. Press each ball down slightly with the sugar coated glass or cap to get that rough Swig edge. The cookies are best when thick so don't press them too thinly. Repeat for each cookie.
  11. Bake at 350 degrees for about 8 minutes, until the edges are just barely starting to brown. To keep the cookies soft, don't over bake.
  12. Cool on wire racks.
  13. For the Frosting:
  14. Cream together the butter, sour cream, and salt.
  15. Add in the powdered sugar, 1 cup at a time, and mix well.
  16. Add in the vanilla and mix well.
  17. Add in the milk, if needed, to make a creamy, yet slightly firm frosting that will hold it's shape when frosting the cookies.
  18. Add in the food coloring and mix well.
  19. Frost the cooled cookies.
  20. Enjoy!
http://www.abrightandbeautifullife.com/swig-sugar-cookies/

Swig Sugar Cookie [Copycat]

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Pasta with Roasted Red Pepper Sauce

I can’t really say that I love red peppers.

But I do like them in some dishes and I’m pretty much in love with the roasted red pepper and lobster soup at Cafe Zupas.  Are there any other lovers of that soup out there?

Here’s another question:  Are you a liker, lover, hater, or neutral on the whole roasted red pepper thing going on right now?

I haven’t really gotten on the roasted red pepper bandwagon but I’ve seen lots of different roasted red pepper pasta sauces floating around pinterest for the last couple of years (all pretty similar but with a few little variations) and I finally decided to try my hand at combining a few ideas into my own creation – you know, just to see what all this craze was all about.  I thought I would like it but I wasn’t sure how well.  It was so good!  What I mean is, it was super delicious!  It was actually the topic of conversation at least three different times that evening after dinner, and we were already looking forward to the leftovers!

Pasta with Roasted Red Pepper Sauce

Total Time: 30 minutes

Yield: 8 servings

Ingredients

  • 2 tablespoons butter (or olive oil)
  • 1 medium onion, diced
  • 3-4 cloves minced garlic
  • 24 ounces roasted red pepper, undrained
  • 1 cup chicken or vegetable stock
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons Old Bay Seasoning (a little less or a little more depending on your taste for this seasoning)
  • 1 cup heavy whipping cream
  • 1 cup (plus more for serving) finely shredded Romano cheese (or parmesan)
  • 1 pound Rotini pasta

Directions

    Cook the pasta first.
  1. Cook pasta to al dente, according to package directions. Drain. Set aside.
  2. While the pasta cooks:
  3. In a large skillet, melt the butter over medium low heat.
  4. Add the onion and cook until tender, about 5-7 minutes.
  5. Add the garlic and cook until it's fragrant, about 1 minute.
  6. Remove from the heat and put the onion & garlic into a blender or food processor.
  7. Add the roasted red peppers, chicken or vegetable stock, basil, salt, pepper, basil, and Old Bay Seasoning. Puree until smooth.
  8. Return the sauce to the pan and stir in the heavy whipping cream. Heat the sauce up over low heat.
  9. At this point taste the sauce and then add more salt, pepper, or Old Bay Seasoning if you want more.
  10. Add the 1 cup of Romano cheese and stir until it's melted.
  11. Combine the sauce with the noodles and stir gently to combine.
  12. Serve with additional shredded Romano cheese.
http://www.abrightandbeautifullife.com/pasta-roasted-red-pepper-sauce/

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The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

These chocolate chip cookies have recently claimed the title of the BEST chocolate chip cookies in our house.  I could seriously stop always looking for a really great chocolate chip cookie because here it is.  If you haven’t tried this recipe, you all absolutely must make some soon.

It all began the other day when my hubby, Brent, wanted to make some cookies to share with some friends and he asked me where we keep the cornstarch?  I asked, “Are you making snickerdoodles?” (because I’ve never heard of using cornstarch in any other kind of cookie).  He said, “no, chocolate chip cookies.”  Hmm.  I questioned him a couple of times about WHICH recipe he was using and WHY wasn’t he using our go-to recipe?  He told me he couldn’t find our go-to recipe and that he found this recipe for the BEST chocolate chip cookies and wanted to make them.

I’ve had this recipe for a long, long time but haven’t ever used it.  I don’t even remember where I found it but as soon as I saw how they baked up I could hardly wait for them to cool so I could taste one.  Oh man, I’m telling you, friends, these cookies really are THE BEST.  They’re thick with the perfect density, and are very slightly crusty on the outside with a good blend of a soft-cakey-chewey texture on the inside.  Brent isn’t much of a chocolate fan but he kindly added milk chocolate chips for those of us that do like chocolate and white chocolate chips for himself.  The mixed combination was delicious.  Next time I think I’ll make them with semi-sweet and peanut butter chips. Yum.  What blend of chips do you like?  Or do you like to keep yours simple with just one flavor?

The BEST Chocolate Chip Cookies

The BEST Chocolate Chip Cookies

Yield: 18 medium sized cookies or 36 small sized cookies

Ingredients

  • 3/4 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 2 - 2-1/2 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups chocolate chips (milk chocolate, semi-sweet, white, or any combination of these)

Directions

  1. In a stand mixer, using the paddle attachment, add the butter, brown sugar, and white sugar, Mix until light and creamy for 2-3 minutes.
  2. Slowly add in the egg and vanilla.
  3. In a separate bowl, mix together the flour, cornstarch, baking soda, and salt. Slowly add these dry ingredients to the wet ingredients until all the ingredients are well combined but not over mixed.
  4. Stir in the chocolate chips.
  5. Refrigerate the dough for 30 minutes.
  6. Bake on baking sheets lined with parchment paper or silicone liners @ 350 degrees.
  7. Medium sized cookies - bake for 10-13 minutes or until lightly browned on top and edges.
  8. Small sized cookies - bake for 8-10 minutes or until lightly browned on top and edges.
http://www.abrightandbeautifullife.com/the-best-chocolate-chip-cookies/

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Cranberry Horseradish Sauce [a Stonewall Kitchen Copycat]

Cranberry Horseradish Sauce

I’m going to hurry and squeeze this post in before Thanksgiving because some of you out there just might be looking for a new delicious cranberry sauce for your Thanksgiving dinner and those leftover turkey or ham sandwiches.  This sauce/spread is a copycat of the Stonewall Kitchen Cranberry Horseradish Sauce so if you love theirs you’re going to love this.  You’ll also love that it’s inexpensive and super quick and easy to make. This recipe makes Continue Reading →

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Chicken Enchiladas with Honey Lime Sauce

Chicken Enchiladas with Honey Lime Sauce

We love chicken enchiladas and the endless variation possibilities.  This particular recipe is a bit spicy with a not-your-average flavor thanks to the honey and lime marinade that the cooked chicken marinates in and is then used in the sauce.  The black beans and corn give it good texture and make it super hearty.  We’re definitely adding this to our tried and true binder to make again and again.

Chicken Enchiladas with Honey Lime Sauce

Chicken Enchiladas with Honey Lime Sauce

Ingredients

    For the Marinade
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Enchiladas
  • 1 pound skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 16 ounces green enchilada sauce or salsa verde (click here for a delicious Homemade Green Enchilada Sauce)
  • 8-10 large flour tortillas
  • 4-5 cups Monterey Jack cheese, shredded
  • Garnish
  • Sour Cream
  • Guacamole (click here for a The BEST Guacamole Ever )
  • Cilantro
  • Tomatoes, chopped

Directions

  1. Cook the chicken breasts until cooked through. (Click here for an Easy Shredded Chicken recipe )
  2. Whisk the marinade ingredients together.
  3. Add the shredded chicken to the marinade and allow it to marinate for about 10 minutes. Remove the chicken to a large bowl and reserve the marinade.
  4. Combine the black beans, corn, and 4 cups of cheese with the chicken and stir well to combine.
  5. Pour 1/4 cup of the green chile sauce (or salsa verde) into the bottom of a 9x13 dish. Add the rest of the sauce to the reserved marinade.
  6. Fill the tortillas with about 1/2 cup of the chicken/veggie/cheese mixture, roll up, and place in the baking dish, seam side down.
  7. Pour the marinade/green chile sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  8. Bake at 350 degrees for 30 minutes, or until the enchiladas are heated through and the cheese is melted on top.
http://www.abrightandbeautifullife.com/chicken-enchiladas-with-honey-lime-sauce/

Chicken Enchiladas with Honey Lime Sauce

Recipe source: Tastes Better from Scratch, slightly modified

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The BEST Guacamole [EVER]

The BEST Guacamole [EVER]

Does everyone have the best guacamole ever recipe?!

I think I have the best but then so does everyone else! 🙂

Most recipes are similar but what I think makes this guacamole different (and better) is the pickled jalapeño. Have you ever tried them in your guacamole?  They’re found on the Mexican aisle of the grocery store.  We think it adds an extra flavor that makes a good guac so much better.  Try this recipe, or just try adding the pickled jalapeños to the recipe you already love and see if you think it makes a difference.

The BEST Guacamole [EVER]

Ingredients

  • 3 medium avocados
  • 1 lime, juiced
  • 1/3 cup onion, minced (white, yellow, or red)
  • 1 tablespoon cilantro, chopped
  • 1/4 cup of your favorite salsa
  • kosher salt and fresh pepper, to taste
  • 1 tablespoon pickled jalapeños, minced or finely diced

Directions

  1. Slice the avocados in half and take out the pit. Scrape out the pulp into a medium bowl and slightly mash with a fork to your desired chunkiness.
  2. Add the rest of the ingredients and stir to mix thoroughly.
http://www.abrightandbeautifullife.com/the-best-guacamole-ever/

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Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

 

Two confessions.

Lots of traveling this fall + two gallbladder attacks + gallbladder surgery + spending a week with my cute little granddaughter leads me to my first confession.

  • This is the first thing pumpkin I’ve made this fall.

The reason for my second confession isn’t as dramatic.  I’ve seen it several times and thought I needed to make it sometime and so I finally have.

  • This is the first time I’ve ever made pull-apart bread.

This pumpkin pull-apart bread turned out so great and was so delicious I’m converted.  I’ve mentioned before that making cinnamon rolls isn’t my favorite thing to bake because I never know if they’re going to turn out – sometimes they rise perfectly and sometimes they don’t – for some reason it’s always been a guessing game for me.  One of these days I’ll work through my fear of them and figure out how to make them so they turn out every single time.

For now though, I’m going to make pull-apart bread which is very similar to cinnamon rolls.  These pull-aparts have soft, tender layers of bread that are deliciously caramelized on top and then drizzled with a vanilla glaze.

This recipe makes two loaves and I ended up portioning it out into 5 servings – we ate one serving over a couple of days and I bagged up and froze the other 4 servings for eating later or gifting to friends.

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

Have you made pull-apart bread before?  If you have, how do you like it compared to cinnamon rolls?

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

Ingredients

    For the Bread
  • 1-1/2 teaspoons salt
  • 1-1/2 tablespoons instant yeast
  • 1/2 cup sugar
  • 5-6 cups all-purpose flour
  • 1 cup milk
  • 4 tablespoons butter
  • 1-1/2 cups pumpkin puree (one 15 ounce can)
  • For the Filling
  • 2/3 cup brown sugar, packed
  • 2/3 cup sugar
  • 1 tablespoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 4 tablespoons butter, melted
  • For the Vanilla Glaze
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1-1/2 tablespoons milk
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Directions

  1. In the bowl of a stand mixer fitted with the dough hook, combine the salt yeast, sugar, and 4 cups of flour.
  2. In the microwave or a small saucepan, warm the milk and butter until the butter is just melted and the mixture is warm to the touch. (If it feels too hot, let it cook a bit.)
  3. With the mixer running, add the warm milk/butter mixture and the pureed pumpkin.
  4. Continue mixing, adding additional flour as necessary, until the dough pulls away from the sides of the bowl. Don't over flour or the dough will be dense and tough.
  5. Knead until the dough is smooth, elastic, and just slightly sticky (about 6 minutes).
  6. Place the dough in a large lightly greased bowl. Cover the bowl with lightly greased plastic wrap and let it rise until doubled, about 1 hour.
  7. While the dough is rising, make the filling by combining the brown sugar, white sugar, cinnamon, and nutmeg in a bowl. Set aside.
  8. When the dough has doubled in size, lightly punch it down and divide it into two pieces.
  9. Roll out one of the pieces on a lightly floured countertop to about 20 inches by 12 inches. If the dough keeps shrinking back, lightly cover the dough and let it rest for about 10 minutes.
  10. Once the dough is rolled out, brush the dough with 2 tablespoons of the melted butter and spread half of the filling mixture evenly over the top, lightly pressing it into the buttered dough.
  11. Lightly coat two 8-1/2 inch by 4-1/2 inch pans with cooking spray.
  12. With the long edge of the rectangle toward you, cut the dough into 6 strips (I used a pizza cutter).
  13. Stack the strips on top of one another. If some of the cinnamon/sugar falls off, scoop it up and spread it out on the strips.Cut the stack into 6 even portions (I used my bench scraper).
  14. Place the stacks, one at a time, sideways in the bread pan, pressing them up against one another so they all fit into the pan.
  15. Repeat with the remaining half of the dough and filling ingredients.
  16. Cover the pans with a lightweight tea towel or lightly greased plastic wrap and let the bread double in size until it looks really puffy, about 1 hour.
  17. Bake the dough in a 350 degree oven for 30-35 minutes, until the bread is browned and cooked through.
  18. Remove the pans from the oven.
  19. While the bread cools slightly in the pans, make the glaze - In a small saucepan bring the butter, brown sugar, and milk to a soft boil. Remove it from the heat and stir in the powdered sugar and vanilla until it's smooth
  20. After the bread has cooled for 5-10 minutes in the pan, loosen the edges with a butter knife and turn the bread out onto a cooling rack set over a piece of parchment paper or silpat. Drizzle the warm bread with the glaze.
  21. Pull off pieces and eat warm or at room temperature.
http://www.abrightandbeautifullife.com/vanilla-glazed-pumpkin-cinnamon-pull-apart-bread/

Pumpkin Pull-Apart-2Roll out the dough, brush on the butter,
then sprinkle the cinnamon and sugar
mixture over the dough and lightly
press it onto the dough.
Pumpkin Pull-Apart-3Cut the dough lengthwise into
six strips.
Pumpkin Pull-Apart-4Stack the strips on top of each
other.
Pumpkin Pull-Apart-5Cut the stacks of dough into six
even portions.
Pumpkin Pull-Apart-6Place the stacks (on their sides)
back to back in the bread pan
pressing them up against each
other so they all fit in the pan.
Pumpkin Pull-Apart-8After rising the dough will look
really puffy.

Vanilla Glazed Pumpkin Cinnamon Pull-Apart Bread

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Homemade Green Enchilada Sauce

Homemade Green Enchilada Sauce

Hi everyone, today I’m sharing a homemade green enchilada sauce that is great for all those Mexican recipes that call for green salsa or green enchilada sauce.  It’s so delicious we like to use it as a dip for tortilla chips. And it’s so super easy to make there’s never any need to ever buy bottled/canned sauce again because with just a few ingredients and about half an hour you’ll have this whipped up and ready to add to your favorite recipes.

Homemade Green Enchilada Sauce

Homemade Green Enchilada Sauce

Ingredients

  • 2 tablespoons oil
  • 1/2 cup finely chopped onion
  • 1-2 cloves garlic, finely minced
  • 3 tablespoons flour
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1-1/2 cups chicken broth
  • 1 cup canned diced green chiles
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 medium jalapeño, finely diced (optional)

Directions

  1. In a medium saucepan, heat the oil over medium-low heat until it's hot.
  2. Add the onion and garlic and cover with a lid. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking. Cook until the onions are soft but not browned.
  3. Stir in the flour and cook for 2-3 minutes, stirring constantly. The flour will clump around the onions, but keep stirring to let the flour get golden and toasty.
  4. Gradually add the broth, whisking quickly and constantly until it's smooth.
  5. Add all of the remaining ingredients and bring it to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened.
  6. Add additional salt to taste, if needed.

Notes

If you prefer a smooth consistency without any chunks, the sauce can be processed in a blender.

http://www.abrightandbeautifullife.com/homemade-green-enchilada-sauce/

I use this green enchilada sauce when making this shredded Mexican pork (click here for the recipe).

Shredded Mexican Pork

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Easy Cubed or Shredded Chicken

Easy & Flavorful Cubed or Shredded Chicken

There are so many recipes that call for shredded or cubed chicken and this is such an easy way to always have some on hand.  It’s so easy and convenient to cook up some chicken and portion it out to 1 cup, 2 cup, or whatever and then freeze it in freezer bags so it’s ready to use anytime.

Or if it so happens that you haven’t planned ahead too much to make a certain recipe and you don’t have any pre-cooked chicken in the freezer but you do have frozen chicken breasts, this is a super quick and easy way to turn those frozen breasts into the cubed or shredded chicken that you might need for a recipe you’re wanting to make spur-of-the-moment.

I never thaw the chicken breasts and this method works beautifully all the time.  In about 20 minutes I have the chicken I need for whatever I’m making.

If you don’t use all the chicken you cooked, put it in a container or zip-top bag to use later on a salad or in another recipe.

Easy Chicken Cubed Easy Chicken Shredded

 

Easy Cubed or Shredded Chicken

Ingredients

  • 5 chicken breasts (or as many as you want to cook up at one time)
  • 1 - 1-1/2 tablespoons oil
  • salt
  • pepper
  • 3/4 cup chicken broth (or water and chicken base)

Directions

  1. In a large skillet with a lid, heat the oil over medium heat.
  2. Liberally sprinkle the salt and pepper over the oil.
  3. Add the chicken breasts and cook until the bottom side is lightly browned.
  4. Turn the chicken over, add the chicken broth, cover with a lid, and cook until the chicken is lightly browned and cooked through.
  5. Remove the chicken from the skillet and cool.
  6. Shred or cube the chicken and use it immediately or portion it out and refrigerate or freeze for later use.
http://www.abrightandbeautifullife.com/easy-cubed-or-shredded-chicken/

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Quinoa for Breakfast

Quinoa for Breakfast

Cooked Breakfast Cereal.  Do you like it or not?

I really don’t like breakfast cereal of any kind except I do like grits for breakfast (recipe here) and occasionally I like to snack on dry cereal out of the package but that’s about it.

Quinoa.  Do you like it or not?

I have to admit that until about four years ago I had never heard of quinoa but now it’s trendy and pretty much a common household word.  I’ve eaten it in salads, but haven’t super loved it and I’ve seen lots of recipes for casseroles, salads, and even cookies (have you tried quinoa cookies?).  But I really like the idea of eating quinoa for it’s health benefits so when I decided to try it for breakfast I was so happy that it completely works as a cooked breakfast cereal.  Even my hubby likes it.  He’s eaten oatmeal practically every morning for about the last fifteen years (he’s a good boy and balances his meal out with eggs – I don’t like eggs) but he tried the quinoa with milk and sugar and thought it was really tasty and a nice change up.

It refrigerates so much better than oatmeal so a few times we’ve cooked up a double batch and refrigerated it and then just scoop out a serving at breakfast time, warm it up, and add our toppings – any toppings that suit your taste will work here.

Here are a few Quinoa facts: It’s a whole grain grown in the high Andes mountains of South America.  It provides all 9 essential amino acids so it makes a complete protein and it’s gluten-free, cholesterol-free, and almost always organic.  It’s a great source of dietary fiber and phosphorus, magnesium, iron and calcium.  And it cooks up quickly – just 15 minutes!

Give it a try and see if you like it for breakfast.

Quinoa [for Breakfast]

Yield: about 4 servings

For breakfast my husband likes his quinoa with raw milk and sugar, just like eating regular cooked cereal.

I prefer mine with just a small amount of almond milk or raw milk, and topped with blueberries and brown sugar. (Something magical happens when brown sugar is sprinkled over blueberries!)

Ingredients

  • 1 cup quinoa
  • 1-1/2 cups water
  • 1/4 teaspoon salt
  • Topping ideas:
  • berries
  • any kind of fresh or dried fruit
  • white or brown sugar
  • cinnamon
  • sliced almonds or pecans or any nut
  • honey
  • toasted coconut
  • pure maple syrup

Directions

  1. In a medium saucepan add all of the ingredients and stir.
  2. Bring it to a boil then cover the pan with a lid and turn the burner down to simmer.
  3. Simmer for 15 minutes.
  4. Remove the pan from the heat and allow it to sit for 5 minutes (with the lid on).
  5. Fluff the quinoa and now it's ready to eat.
http://www.abrightandbeautifullife.com/quinoa-for-breakfast/

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