Comida in our house means mexican food.... thank you cooks at Catherdral High School and Pat's Grandmonther for introducing Jerry to Comida. It is hard to say how often we have Brisson Comida vs Ramirez Comida, then there is our own versions of Comida which is rather international especially from Germany, Spain, Italy, etc, and most recent addition Morocco.  

Picadillo and Spanish Rice was selected this week becaus of the purchase of a large package of lean hamburger without a specific meal in mind. As we are still in Shelter in Place it would make great leftovers plus the intitial saute of onions, garlic, beef and tomatoes made several packages of meat for tacos and burritos. 

Picture, Wednesdays simple supper the plate includes Rice, Picadillo and Greek Yogurt. Sometimes I served corn tortillas but not that meal. I don't freeze the picadillo finished. To include this recipe in Fast Suppers Category, I freeze the prepared meat just before the vegetables are added. I like my vegetables freah and potatoes as I have mentioned get meally unless they ahve been frozen commercially and I haven't found one I like in caldillo or other stews as the potato adds starch and thickness to the broth while cooking.

Tis' the season to eat too many rich and sweet foods. Need a palate cleanser here it is! Quinoa Salad made in the Tabbouleh style. If you already have a favorite recipe just substitute the equivalent amount of cooked quinoa. Quinoa depending on how much you eat will have from 3-6 grams of protein add some legumes (dried beans or peas) and presto a complete protein and a meal in less than a cup and under 250 calores (unless you pour on the oils!)

 Ingredients
1  cup  quinoa 1.5 lbs
2  cup  boiling chicken broth
1  ea  lemon juice half large lemon or whole lime
¼  cup  olive oil
1  tsp  soy sauce optional
1  tsp  worcestershire sauce Japenese Bull Dog Best Choice
½  tsp  sesame oil
2  clove  minced garlic
1  cup  finely chopped fresh mint to taste
1  cup  chopped parsley fresh
2  tsp  zatar * see note
1  ea  chopped carrot fresh
½  cup  finelt diced pepper sweet, spicey you pick
½  cup  finely chopped red onion
2  ea  chopped green onion
½  tsp  salt omit if using salted broth
2  cup  diced fresh diced tomatoes well drained

Procedure
1. Bring chicken (or beef, vegetable) broth to a boil; add quinoa; reduce the heat to a simmer and cook for 10-15 minutes (likke rice, fluff half ways through with a fork). I let it cool in a large stainless bowl for 10-20 minutes; fluff again.
2. Combine all the liquids in a measuring cup, then add the spices and all the vegetalbes except the tomatoes.
3. Add tomatoes and toss lightly. Adjust spices to taste and chill. Serve on lettuce leaf, grape leaf, or cabbage leaf.
Notes:
* 1. Zatar is a Middle Easter Spice mixture that generally contains, oregano, thyme, savory, sumac and roasted sesame seeds. I look for the mixture without salt or combine the spices myself. Sumac. is the crushed dried fruit of the Rhus Carrara schrub it is also called sicilian sumac, tanner's sumach or elm-leved sumach. It is high in tannins and can cause allergies in sensitive people. It adds the tart taste to this spice blend. It is not in all the blends available in small ethnic grocery stores. I find it in East Indian, Pakistani, Armenian and other markets. My childhood neighbor, Mrs. Hallow introduced me to both spices (an yogurt), many years later, I finally learned what it was called in Palo Alto, CA. The chef actually sent me home with some sumac because I got so excited!

2. All vegetables could be used, it is just important that they are fresh and chopped finely. I like putting broccoli and cauliflower in it, also drained beans and vola! a very complete protein. quinoa has more protein than bulgar and a much finer texture when cooked.
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3. Do not freeze. It does keep well refrigerated. What I do is mix it in a large bowl, leave all the ingredients in that bowl for about 4-24 hours then portion it out in to 6 oz and 8 oz deli containers. I take it often as a meal or snack with some yogurt, mmmm! good!. 

I am sure you have heard that it is not safe to cook your stuffing in the turkey. I always made both and I will confess to sometime living dangerously and stuffing my turkey but I like stuffing so much, I always made enough to fill two, 9"x 13" casseroles. If you are going to stuff the bird safely you must put the dressing in hot, but it isn't a good idea if you want moist cooked just right turkey and dressing at 160 degrees Fahrenheit. the stuffing actually acts as an insulator and does not easily get hot. This year I am making my dressing after Thanksgiving, hopefully with leftovers, because we are sharing the day with friends. This recipe also was devekoped over many years and was also inspired by my time with the American Heart Association. what this recipe's strong point is including fruits and vegitables into the meal. I like the crunch from the apples, celery and nuts. 

HOLIDAY FRUIT STUFFING
 Ingredients: 
2/3 cup           green onions, chopped
1 cup              onion, finely chopped
1 cup              celery, chopped
¼ cup             parsley, chopped
2 cups                        apple, finely diced
½ cup             dried apricots, chopped
1 cup              raisins
10 cups          bread, cut in cubes (a loaf)
½ tsp               sage
¼ tsp               ginger
¼ tsp               nutmeg
1 tsp                pepper
1-2 cups         chicken broth
2 Tbsp            butter melted

 Directions
 Put all the dry ingredients in a baking pan sprayed with “Pam” or a small amount of oil.  Then add broth and margarine and stir to moisten
 
Bake at 350°F for one hour.
 

The three top items in my holiday menu are cranberries, yams and dressing. The turkey is there because without it, there would be no gravy and it sure tastes good on the dressing. I grew up cutting out shapes in cold jellied cranberry, We never ate whole cranberries or sauce. I did make cranberry bread. Then my husband introduced me to homemade cranberry sauce. Over the years because I can't leave well enough alone and inspiration during my stint as a spokesperson for the American Heart Association's Holiday Recipes. I worked on the recipe to reduce the sugar by adding naturally sweet items such as raisins, apples and orange rind. Below is my halved sugar recipe. To totally delete the sugar I use powdered pectin to form the gel instead of the sugar syrup. I also have a much higher percentage of cranberries in the recipe. I make a double or triple batch and freeze it to eat with pork, chicken and turkey all year long. Or, to make my own cranberry yogurt at breakfast with granola. 

Ingredients:
 1 bag              cranberries, cleaned
1 sticks           cinnamon (hard) don’t use powder it makes it dark and cloudy)
4                      whole cloves (use 8 and put in a tea ball…very important for children and
                        folks that could choke.
1                      orange, peeled and chopped –remove white membranes
1 tsp                orange zest
1                      apple (remove seeds and cut in small pieces)
1 cup              sugar (see sugar free version below)
1 cup              water
 
Directions
Put all the ingredients in a heavy lidded saucepan.  Bring mixture to a boil and remove from heat.  Use a lid since the cranberries will pop.
 
Use for Sugar free (reminder this is not CHO free and it is high in fiber due to the pectin-sure jell)
 
1 cup apple juice concentrate (do not dilute)
1 pkg of sure jell (found in the canning section of grocery stores or baking section) the powder that lists low sugar version –the other works too but this is better.
Combine the sure jell with 1 tbs of granulated sugar (to omit this use liquid sure gel) Stir well into all the ingredients above including the water and bring to a boil (slowly) cook for about 3-5 minutes, set aside and it will set. To make a cranberry non chunky sauce take the warm mixture and puree in a blender or food processor. It will gel or set when cool don’t add anything to make it thicker.
 
This can be made several days ahead and will keep the 7 days in refrigerator.

Buen Provecho!