Wednesday, August 1, 2012

The Frugal Kitchen: Quinoa and Eggs

My great grandma was a farm wife.  She woke at 4:00 in the morning to fix breakfast for her family and the farm hands, cleaned up and immediately began cooking dinner for everyone.  These two meals were served outside on picnic tables, under the trees.  After cleaning up once again, she took a nap, then cleaned her house.

Farm wives were not responsible for feeding the hands supper.  Only family was served and it was done informally in the kitchen.  Needless to say, after a hard day of work, supper was not an elaborate meal.  Exhausted people don't feel like eating big meals.

Supper consisted of leftovers from the earlier meals.  Cornbread crumbled in a bowl with buttermilk.  Cold meat and bread.  Or everything thrown into a pot with water to make a soup.

In keeping with this tradition I am trying to serve my family simple, light meals during the summer.  This evening I served Tru Roots Sprouted Rice and Quinoa steamed with carrots, with a fried egg on top.  I put a dollop of an olive relish on top, but it would be good with just soy sauce.  We also enjoy just a fried egg on top of plain rice.

I am trying to get away from serving white rice.  My brother and sis in law serve quinoa on a regular basis.  After reading that it provides more protein than most grains and since it has a nice, nutty flavor I have decided to substitute quinoa for the rice.

Keep it simple, keep it plain.  It will be healthier and your family will be happy with supper as long as it is tasty and filling.

God bless,

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