Sardines and Quinoa
Sep. 1st, 2009 03:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gemfyreFirst time cooking/eating quinoa and first time cooking sardines that didn't come out a tin.
Gutting sardines is a finicky and bloody business, but somewhat amusing. They were shallow fried and delicioso! I'm glad I have more in the freezer and am tempted to buy a few more packs because they were a pretty decent price.
Quinoa, just before I started cooking I read that it needs the saponin layer washed off or it's icky and bitter (and mildly toxic). Most quinoa in stores has been pre-processed apparently, but I wasn't sure. But all was well in the end. I wanted Medditeranean flavours as opposed to Asian and concocted something with balsamic vinegar, Worcester sauce and tomato sauce and didn't have high hopes for it, but it was surprisingly good.
The veggies were also slightly underdone but had a nice crunch to them.
And I had the leftovers for lunch today.
Next batch of sardines I'll be naughty and do twice-fried handmade chips with them. Yummo.
Gutting sardines is a finicky and bloody business, but somewhat amusing. They were shallow fried and delicioso! I'm glad I have more in the freezer and am tempted to buy a few more packs because they were a pretty decent price.
Quinoa, just before I started cooking I read that it needs the saponin layer washed off or it's icky and bitter (and mildly toxic). Most quinoa in stores has been pre-processed apparently, but I wasn't sure. But all was well in the end. I wanted Medditeranean flavours as opposed to Asian and concocted something with balsamic vinegar, Worcester sauce and tomato sauce and didn't have high hopes for it, but it was surprisingly good.
The veggies were also slightly underdone but had a nice crunch to them.
And I had the leftovers for lunch today.
Next batch of sardines I'll be naughty and do twice-fried handmade chips with them. Yummo.
