Category: Dinner

Lemon Chicken with Pitimi

11/8/2021

Ingredients:

1 Cup gluten free Yummmy Pitimi
2 cups water
½ cup minced onion
2 garlic cloves minced
2 ½ tbsps olive oil
¼ cup green pepper
1 serrano pepper finely chopped
1 tsp lemon pepper
1 tsp salt
2 tbsp chopped cilantro for garnish

Marinade:

Zest of 1 lemon (1 tsp of lemon zest)
¼ cup balsamic vinegar
¼ cup extra virgin oil
2 tbsp Yummmy raw honey
1 tsp salt
2 garlic cloves minced
1 chicken breast sliced thinly for a quick marination

Directions:
Cook the sorghum grain using 2 cups of the water in a pressure cooker at High Pressure for 1 hour. While the sorghum is cooking, prepare the other ingredients.
To prepare the marinade, combine all the ingredients except for the sliced chicken breasts in a zip lock and then marinate chicken for at least 30 minutes.
Using a medium-sized pot, start sautéing on medium heat for about 10 minutes the onions, garlic, green pepper, and serrano pepper in 2 tbsps. olive oil. Add the lemon pepper and salt. Then add cooked sorghum into the pot and cook for an additional 10 minutes on low heat. Brush a grill pan lightly with the remaining ½ tbsp. olive oil and cook marinated chicken for about 4 minutes on each side; brush occasionally chicken with marinade. Once cooked, cut chicken into small strips and place over the sorghum pilaf. Garnish with cilantro and serve.

Source: NuLife

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Yummmy Quinoa Salad

7/16/2020

Serving: 4 people
INGREDIENTS

1 part uncooked quinoa (e.g. 1 cup quinoa—any color will do—you will end up with three times as much cooked quinoa)
2 parts water (e.g. 2 cups water)
Salt, to taste (around ¼ teaspoon salt per cup of dry quinoa)
1/4 bag of spinach
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
¼ cup olive oil
¼ cup lemon juice (from 2 to 3 lemons)
1 tablespoon red wine vinegar or apple cider vinegar
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
2 tablespoon Yummmy Raw Honey

INSTRUCTIONS

Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork.
In a small bowl, combine the olive oil, lemon juice, vinegar, honey, pepper and salt. Whisk until blended, then set aside.
In a large serving bowl, add spinach, diced bell peppers, cucumbers, diced tomatoes, walnuts and any fruit in season. Since its summer I added some blueberries!
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

Source: Cookie and Kate

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About the author

My name is Camila, and I curate recipes from the web, friends and family to share them with you! I love food but I'm learning to cook so I can keep enjoying this pleasure!

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