Monday, December 30, 2024

Chrismukkah 2024

It is so rare to have Chanukah start on Christmas Day, but it was convenient not to have to ask for the day off.  My decorations were very confusing, having both out at the same time.  I gave up and left them that way.

I have been planning for months to have brisket, and it has been in the freezer since there was a good sale.  It was the new 7 quart Crockpot's first project.

The pie wasn't on the original menu.  My host at Thanksgiving dropped the pie face-down, so this was a do-over.  I'm pretty sure I'm going to hold that grudge for several years.  It's a lot of work.

With the cost of everything going up, I went easy on guests who wanted to bring something and asked for the salad and vegetables.  Huge sticker shock when the cost of eggs doubled overnight and I needed nearly a dozen for the menu I had planned.  Ended up making peppermint fudge as my chocolate dessert instead of the Torta Caprese, which cut out a few eggs.

I did set out hors d'oeuvres, which I rarely do.  I've been snacky lately.  Baked up store brand spanakopitas and set out a cheese platter and shrimp half-ring.  The advantage of making too much food is having leftovers for a few days.

Hors d'oeuvres
Green salad
Cranberry Brisket
Sweet Potato Latkes
Herbed Star Bread
Roasted broccoli and carrots
Pumpkin Chiffon Pie
Peppermint Fudge


Friday, December 27, 2024

Bissara

This one is Egyptian, not Moroccan, but came from the same general search.  I wanted something to do with split peas other than American split pea soup.

Bissara is commonly made with fava beans, which I have never had because they're kind of hard to find.  At some point, I will get some and experiment.  Next time I'm at a Middle Eastern market.  I have at least three recipes for them to try, so it isn't like I've never thought about it.  Today, however, I was specifically looking for a split-pea recipe, and the first three versions I read used split peas.

I wanted to make this more like a stew and left it chunky, but you can also purée it into a soup.  The profile is peas and garlic, with paprika and cumin as the main seasonings and parsley to freshen it up.  I was surprised there isn't onion in the recipe, but here we are.

I wasn't going to have an hour to make dinner that afternoon and did this all day in the small Crockpot on low.  You could run it for a few hours on high, or just simmer on the stove until tender, like I'm writing the recipe here.

3 Tb olive oil
*4 cloves garlic, crushed
3 C water or vegetable broth
*1-1/2 C dry split peas or soaked fava beans
2 sprigs parsley, chopped
2 tsp paprika
1 tsp cumin
salt & pepper to taste

1.  Heat the oil over medium in a saucepan and fry the garlic until lightly browned.

2.  If using a slow cooker, transfer the garlic and oil to it and use the oil to coat the inside of the crock.  For any method, add all ingredients and stir together.

3.  For stovetop, bring to a low boil, lower heat to a simmer, cover, and cook until peas are done, about an hour.  For slow cooker, cook on low 8 hours or high 3 hours.

4.  Bissara can be served chunky, or you can run it into a soup and thin to desired consistency.  Serve with crusty bread and a drizzle of olive oil, with spices dusted on top and a dollop of plain yogurt if you want something creamy.  Can also be made thick enough to be a dip.

Difficulty rating  π

Tuesday, December 24, 2024

Colombian-Style Tamales

This is the real reason I was looking for masarepa.  Learning how to make arepas was a happy accident.  My Colombian Recipes has an excellent post that breaks the daunting task of tamales down into easy segments.

These aren't 100% Colombian the way I'm making them.  I'm using leftover grape leaves instead of banana leaves, which I've been trying to find off and on for years.  The advantage to that is they're edible wrappers.  I'm using canned shredded pork instead of making it from scratch with several cuts of meat, and just adding the marinade to the unseasoned shreds.  And I'm creating my own marinade instead of using the traditional one, which contains too many ingredients I can't eat.  Heads up on the Goya, it contains MSG.  I get weird headaches off the stuff that make it feel like my brain is imploding for a couple of minutes, so I mixed my own.

Oh yeah, and cutting it down from a whole party to my traditional four servings.  The recipe post has one of those cool slider widgets that does all the calculations for you.  The math on 1/3 shouldn't be as hard as it sometimes is.  It was the 5 cups of water that made me look for an easy out.

Marinade

*1/3 onion, roughly chopped
1 large or 2 small cloves garlic, peeled
1/2 each green and red bell peppers (which I skipped)
*1 green onion
1 Tb cumin (not a typo)
1 Tb sazon Goya: or a mix of paprika, ground coriander, granulated garlic, cumin, and turmeric for color
salt to taste
2/3 C water

1.  Place all ingredients in a blender or food processor.  Run until basically smooth.

2.  Place meat in a plastic baggie or glass dish, as the turmeric will stain plastic.  If starting with raw meat, cut into cubes so the marinade can permeate evenly.  Pour in marinade, reserving 2 Tb to flavor the masa later.  Since I was using pre-cooked meat, I poured it all in the bag.

3.  Refrigerate 4 hours, or overnight.

Filling

*1 lb raw pork shoulder or 2 C cooked and shredded
*1 small potato, peeled and cut in chunks, about half a can
*1/3 C carrots, peeled and sliced or large dice, frozen or canned ok
*1/3 C peas, fresh or frozen
banana leaves for wrapping, or a steamable alternative.  It won't taste the same.

1.  If cooking the meat, either roast or simmer pre-marinated pork until fork-tender, probably 2 hours.  Cook potatoes and carrots until about halfway done if using fresh.  Peas can go in straight from frozen.

2.  Have all filling ingredients ready when you start to prepare the masa.

Masa

1 C + 2 Tb masarepa
1-2/3 C warm water
salt to taste
2 Tb marinade
2 tsp Goya seasoning

1.  Stir salt, marinade, and seasoning into warm water.  Traditionally, you use your hands at this part to achieve an even batter.

2.  Gradually sprinkle in masarepa, stirring constantly, until you get a polenta-like texture.  Because that's basically what this is.  That last 2 tablespoons of masarepa will actually make a difference.  Let sit about 5 minutes to thicken.  Fill the tamales while the masa is still warm.

Assembly

1.  Set up a stockpot with a steamer or some kind of tray at the bottom.  Add one or two inches of water, whatever the basket can clear, and start warming it.

2.  Lay out two strips of cleaned banana leaves, overlapping in a cross pattern.  Or, in my case, two grape leaves with plenty on the side ready to go.

3.  At this point, how much you fill them is up to you.  The original recipe says 3/4 C of masa to start with, and I've seen some with entire chicken legs nestled between the pork.  I made mine small enough to total eight, or two per serving.  Also, because that was pushing the limits of the grape leaves.

4.  Once you spread the masa, arrange the meat, potato, carrot, and peas.  For a more pickle-y flavor, you can add capers or sliced green olives.  I don't like either and skipped them.

5.  Fold up the leaves to encase the filling.  Use kitchen twine to tie the tamales shut.  I haven't trussed anything in a while, and probably should have practiced first.  It would be easier with banana leaves.  I have also seen it done with parchment-lined foil.  Anything that won't disintegrate when steamed.

6.  Carefully arrange the tamales in the steamer.  Turn up the heat to a boil and steam them for 90 minutes.  Allow to cool for about 15 minutes, to firm up, before cutting the string and unwrapping.

Difficulty rating  :-0

Saturday, December 21, 2024

Loubia

Moroccan rabbit hole continues.  I needed a protein for a vegetable sheet pan dinner, so here we go with a seasoned bean stew.  I tossed the veggies with yet more of the green onion pesto, which ended up making a nice contrast to the light tomato sauce in the beans.

I'm changing a couple of things from many of the recipes I found, yet surprisingly keeping the grated tomato.  I don't do it often, but it's a neat trick to get around dirtying an appliance or peeling them.  Mainly, I'm not using three cans of beans for four servings.  They're kidding, right?  Let's just ignore what that would do to the digestive system.  A 15 oz can is commonly regarded as 3.5 servings in the U.S.  I'm having a side dish and bread with this, so I am perfectly happy with that estimation.

After some consideration, I decided to open a can of cannellini beans instead of making them from dry.  If this had been a day off, I would have done it the long way.  I bet you could also do this in a slow cooker or low oven, but since I wouldn't be home to check the water levels, I went for the 45 minute version.  I got the pot going, then chopped the veggies for roasting and started that, and everything finished at roughly the same time.

2 Tb olive oil
*1 small onion, finely diced or grated
1 tsp salt, or to taste
1/4 tsp pepper
*1 Tb tomato paste
1 tsp paprika
1/2 tsp cumin
1/4 tsp turmeric or saffron
2 cloves garlic, minced
2 Roma tomatoes (about 1/2 lb), grated
*1 can cannellini or white beans, drained, or 2/3 C dry beans, soaked and cooked
*1/4 C cilantro, chopped
1/4 C parsley, chopped

I rarely do a full mise en place, but there was a lot going on here
1.  If making the beans from dry, soak for 8-12 hours, drain, refill pot, simmer for 2 hours, drain.  Otherwise, start at step 2.

2.  Heat oil in a large saucepan over medium heat.  Cook onion until softened but not browned, about 5 minutes.  Add spices, garlic, and tomato paste and cook until fragrant, 3 minutes.  This is where I'm deviating from all traditional recipes.  They all add the tomato paste at the end.  I'm using the Indian trick of cooking it with the spices to caramelize it.  If you want to be more authentic, add it later with the herbs.

3.  Add the beans and tomatoes to the pot.  If very dry, add water or vegetable broth until you can see it below the beans.  This isn't soup, so you don't have to cover them with liquid, but there should be a generous amount of sauce.  The light over my stove tends to make things look yellow, but this is pretty close to the actual color.  I'm assuming it was from the turmeric.  Cover and simmer 20 minutes.  If you want to add anything spicy like chili flakes or whole hot peppers, now is the time.  Or, you could serve this with harissa on the side and let everyone decide how hot they want it.

4.  Stir in cilantro and parsley, re-cover, and simmer another 10 minutes.  Serve hot in bowls, with more herbs for garnish.

Difficulty rating  :)

Wednesday, December 18, 2024

Arepas

I finally found a 2 lb bag of masarepa, the cooked corn flour you're supposed to use for tamales and arepas.  Get it: masa arepa.  I've been trying to avoid buying a bag five pounds or even larger, since I don't make recipes with it often.  Smart & Final actually had it in both white and yellow varieties.  I chose the slightly less sweet white corn, but it's a personal choice.  Some recipes mix the two to balance the sweetness.

Arepas are common in Venezuela and Colombia.  They are a lot like pupusas, except you don't normally fold the filling into the dough.  You slice them open like pitas or hamburger buns and fill them to eat as sandwiches.  I found a version on Minimalist Baker that's a lot like the recipe on the bag, but with better instructions.

For a filling, I took a can of beef roast and heated it up with taco seasoning and probably more cilantro than is reasonable.  I topped that with some pickled red onion and had it alongside roasted green beans.

Serving-size wise, you could probably double this and have two per person.  I was looking at the carb count and chose a single one for myself as a serving.  They are so amazingly easy to make that doubling the recipe isn't a big deal.

1 C masarepa
1/2 tsp salt
1 C warm water
oil for the pan

1.  Stir together water and salt in a bowl until the salt dissolves.

2.  Gradually work in the flour with a whisk, spoon, or your hands into a wet paste.  Allow to sit 5 minutes while you line a baking sheet with parchment, start preheating the oven to 350º, and preheat a griddle or skillet over medium-high heat with a tablespoon or two of oil on it.

3.  Divide dough into 4 pieces and shape each into a ball.  Flatten each ball to 1/2".  If there's a lot of cracking around the edges, wet your hands and that should be enough water to soften the dough so it doesn't crack as much.

4.  Pan fry the discs on the griddle until the outside is crispy and lightly browned, about 5 minutes per side.

5.  Transfer arepas to the baking sheet and bake until cooked through, about 20-25 minutes, depending on thickness.

6.  Slice open and fill as desired.

Difficulty rating  π

Sunday, December 15, 2024

Canning Sweet Potatoes

I have been waiting since I got the canner in June for sweet potatoes to go on sale for a price to make it worth canning.  Thanksgiving week, one store had them for $1.20 per pound in a five pound bag.  Everyone else was still advertising $2 per pound, and that was for the giant ones that you can't really use for canning.  This happens with every grocery item that gets trendy.  Celery used to be cheap until people started juicing it.  Now it's everything with a low glycemic index that has shot up faster than inflation can justify.

In a way, I'm glad it took this long to get to canning a root vegetable.  I've learned more about the science behind pressure canning.  Things that are dug up need special care to prevent botulism.  And before you freak out that all potatoes and carrots probably have botulism spores on them, remember that the toxins can only grow in an anaerobic environment.  Such as a canning jar.  This is why low acid foods must be pressure canned, and even some items that you can buy in the market cannot be safely canned at home.

As usual, I'm linking the NCHFP procedure for pressure canning.  Unlike most YouTube videos I've watched on the topic, I'm following the instructions.  The rebel canners have followed procedures close enough to be safe, but only Rose Red Homestead has done a video demonstration that follows it word for word - that I've found.  The only issue I have with the NCHFP is their guideline that it takes 11 pounds to make 9 pint jars.  I bought ten, expecting to get eight jars out of it plus a few slices for snacks.  Yeah, it only took six pounds to fill the jars.  I could have gotten out the rack and more jars, but I don't actually want any more jars of it than what I had planned.  So the rest of the par-cooked potatoes went in the freezer.  Spoiler alert, we're having sweet potatoes at Chrismukah.

It did take a long time to peel the potatoes after steaming.  I had put on the soundtrack to "Wicked" while they were steaming and I was cleaning the jars and setting up the canner.  By the time the second batch was steamed and I still wasn't done peeling the first five pounds, we were on to "Spamalot".  I did get better at it, but I was seriously starting to think that paying extra to buy commercially canned sweet potatoes wasn't such a bad deal.

Despite some siphoning, all of the jars sealed before I opened the canner.  I was having a terrible success rate with the wide mouth jars and thought I was doing something wrong, but all my regular mouth were sealing.  I opened a different box of lids for this project and that seems to be the issue.  I'll use the last few in the other box for something I don't mind freezing if they fail.  I'm almost out of the Kerr and Ball lids anyway, after which I'm switching to ForJars.  I bought a couple hundred of each on a gift card and BOGO sale.  I'm good for a while.

It is important to understand what the final product will be like when pressure canning.  It isn't like water bath, where you get a slightly more cooked version of whatever you put in.  This is like the Princella potatoes, only I made them with water instead to cut back on sugar.  That was the whole point of doing them myself instead of buying them.  These are the sweet potatoes you mash for casserole or pies.  They will not hold their shape unless you fry them gently in a dry pan.  They will be so soft that you may have to eat them with a spoon.  But they're excellent for turning into purée for soup.  If this is the texture you want, then canned sweet potatoes could be your choice.

Difficulty rating  :-0

Thursday, December 12, 2024

Carrot and Chickpea Tart

I bought two pounds of carrots, then kept not using them for their intended purpose.  While they do store for an extended period in the fridge, I didn't want to test the limits.  So "chickpea flour" on the meal calendar turned into this instead of a socca.

I bought a steamer basket at an estate sale for $2.  They probably cost just a bit more than that new, but it was there and in really good shape.  Maybe had been used twice.  I definitely need one, so I can stop gumming up mesh strainers when I steam.  Steaming the carrots for this dish was its first adventure.

This recipe is a dirty dishes factory, even if you use an immersion blender instead of a food processor.  I knew that going in and just did the best I could.  You have been warned.

I'm including the recipe for the yogurt and feta sauce I had with it, but you could have it with anything, or even no sauce at all.  This tart would be great with a side of roasted vegetables, or as the side dish for fish or chicken.  I happened to have it with a green salad because Smart & Final was having some crazy sale on salad ingredients and I ended up with a week's worth for $2.  Meal plans are adaptable.

1 lb carrots
*3/4 C chickpea flour
1/2 tsp salt
1 tsp curry powder
*1/2 C (about 2) chopped green onion
*1/4 C cilantro or parsley

1.  Peel carrots and trim off tops.  Chop into pieces and place in a steamer basket in a pot over 1" water.  Close lid, bring water to a boil over medium-high heat, and steam until easily pierced with a fork, about 20 minutes.  Remove carrots to cool and dry out a bit.

2.  Preheat oven to 350º and grease an 8" pie pan with oil or pan spray.

3.  Place carrots, salt, curry powder, green onion, and cilantro in a food processor and pulse into a slightly chunky paste.  I wanted this to have some texture, and for the herbs to be visible.  If you run it all the way, green and orange make brown, and I didn't want that.

4.  In a bowl (or back in the original steamer pot), stir together purée and chickpea flour into a paste.  Pat into the cake pan.  If you plan to fill the finished tart with a sauce or other topping, make a rim around the edges.  Bake until set, about 30 minutes.

5.  Allow tart to cool in pan about 10 minutes, to firm up a little, but remove it while still warm so the oil hasn't hardened yet.  If you want to serve this in one piece, a removable-bottom tart pan or springform might be a good choice.  None of mine were the right size, so I cut wedges.  Serve warm or room temperature, with a sauce if desired.

Yogurt & Feta sauce

1 C plain yogurt
*1/2 C crumbled feta cheese
*1/4 tsp celery salt
*1/4 tsp sumac
1/4 tsp cumin

1.  Stir together all ingredients while the tart is baking.  Rest in the refrigerator until ready to use.

Serves 4-6

Difficulty rating  :)

Monday, December 9, 2024

Pulled Pork Biscuit Sliders

So, I canned eight pounds of pork butt.  Now what?  I thought of making some into breakfast biscuit and gravy, which eventually evolved into this.

I decided to make these BBQ and cilantro, but you can totally use different flavors.  I found recipes that toast the split biscuits with cheese on them.  Some have just seasoned pulled pork with no sauce.  I thought I was out of BBQ sauce at first and almost used the Bibigo Korean sauce.  I'm out of sauce now, and really needed a bit more, but it's probably good that it isn't dripping everywhere.  You can go wild, also with any veggies you put on it.

While I did make the biscuits from scratch, and will repost the recipe from an earlier post here, a lot of the recipes I found used Grands.  I'm also going to post how to make the pulled pork, minus the whole pressure canning part.  Go ahead and use an Instant Pot if you have one.  Or open a can or two of shredded meat.  This day was largely about making an easy pantry meal for me.

Buttermilk Biscuits

2 C flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
*1/4 C cold shortening
*3/4 C buttermilk

1.  Preheat oven to 450º.  Line a baking sheet with parchment or a Silpat.

2.  In a bowl, combine flour, baking powder, baking soda, and salt.  Cut in shortening until it makes pea-sized flakes.

3.  Stir in buttermilk until almost combined.  It will make a wet, shaggy dough.  Knead gently several strokes, until uniform.

4.  Pat out into a rectangle 1/2" thick on the baking sheet.  With a knife or bench scraper, score the biscuits all the way down to the bottom.  I actually made 12 so they would be smaller, then saved the four corners for other uses.

5.  Bake 12-15 minutes, until lightly browned and set.  Cool on a rack, then break apart along the scoring lines.

Pulled Pork

1 lb pork butt or pork loin
salt to taste

A.  For stovetop, place meat in a saucepan slightly larger than the piece.  Sprinkle with salt and add one inch of water.  Bring to a simmer, cover, and cook at least 2 hours, until meat is falling apart when pricked with a fork.  If the water level dips, add as needed.

B.  For the oven, place meat in an oven-safe casserole.  Sprinkle with salt.  Add 1" of water.  Cover, either with a lid or foil.  Cook at 250º until fork-tender, about 2 hours.  Check the water level after an hour.

C.  For the slow cooker, place meat in cooker with 1" of water and sprinkle with salt.  Cook on low 6 hours or high for 3.

D.  For all pressure cookers, see manufacturer's instructions.

Once cooked and slightly cooled, shred with a fork.  Should produce 2-3 cups of meat.

Assembly

8 biscuits
2-3 C shredded meat
*1/4 C barbecue sauce
*1/2 C chopped cilantro
sliced onions or other sandwich garnishes

1.  In a pot, reheat meat with barbecue sauce and cilantro.

2.  Split biscuits and place on serving plate.

3.  Add meat to the bottom halves of the biscuits.  Top with onions or other favorite toppings.  Place biscuit top on the fillings and serve.

Difficulty rating  :-0 from scratch or π with premade biscuits and meat

Friday, December 6, 2024

Zaalouk

I went down another recipe rabbit hole after discovering a Moroccan brand of pouch meals.  Mina has a vegan harira that I might try, and a few other dishes I hadn't heard of and googled.  That led to Moroccan recipe blogs, and of course an entry will be linked to good things to serve it with.  This cooked salad from Salima's Kitchen sounded like something I've probably had at a Moroccan restaurant, so I decided to give it a try.

I find it interesting that Mediterranean cuisines often consider cooked vegetables to be salads.  American salads are almost always primarily raw foods.  Even when you think of something like tuna or egg salad, only the proteins have been cooked, and they're still served cold.  These salads can be served hot, what we would consider a vegetable side dish.

If you aren't an eggplant person, zucchini is a reasonable substitute, or a summer squash.  I really liked this and will probably make it for Passover if it goes with whatever menu I develop.

1 large eggplant, peeled and chopped into cubes
*1 15 oz can diced tomatoes (or 3 Roma tomatoes, peeled, seeded and chopped)
4 cloves garlic, minced
2 Tb fresh parsley, chopped
2 Tb fresh cilantro, chopped
1 tsp kosher salt (or to taste)
2 tsp paprika
1 tsp cumin
2 Tb olive oil
3/4 C water
1 tsp white wine vinegar

1.  I don't remember ever peeling an eggplant before, but it does work better for this recipe.  To reduce oxidation, I poured the water over the cubes as they went in the bowl.

2.  While you're busy peeling and dicing said eggplant, heat the oil in a large skillet or saucepan over medium heat.  Add the paprika, cumin, salt, and garlic and cook into a fragrant paste, about 3 minutes.

3.  Add eggplant cubes and the water to the pot and toss to coat with the spices.  If using fresh tomato, add that at the same time.  Cover and cook until eggplant is broken down, about 20 minutes.  Mash, either with a fork or a potato masher.

4.  If using canned tomatoes, add after the eggplant is cooked, including the sauce.  Also add in the parsley and cilantro at this point.  Stir in the vinegar and bring back up to a simmer.  If desired, mash again into a smoother dip.  You can also leave it somewhat chunky.  If too thin, remove lid and allow the liquids to reduce.  If too thick, add more water.  Taste and adjust seasonings.

5.  Serve either hot or cold, with crusty bread if desired.

Difficulty rating  :)

Tuesday, December 3, 2024

Quinoa Dolmades

I'm not a huge fan of rice dolmades (or dolmas).  Something tends to be not right in the consistency half the time, or maybe the way the rice reacts with the herbs.  I thought I'd give a different filling a try, using quinoa to make it lower carb and a vegan protein.

It could have gone a little better, but I did get over half of them to stay wrapped.  Quinoa doesn't have any sticking power, unlike rice and most grains.  It's a seed, like sesame seeds or chia.  At least chia develops that gummy exterior.  The taste, however, was what I was expecting.  The nutrition level was exactly what I wanted it to be.  There are numerous recipes that turn this idea into a salad with finely chopped grape leaves, and that may be a better idea if I were to try this again.

Also, I have a ton of grape leaves left.  The jar I bought had approximately 90 leaves in it.  The jar that had the 30 I wanted cost twice as much.  Fine, whatever, I'll find a use for them.  I topped off the brine with vinegar and stuck the jar in the fridge.  I might try to wrap tamales with them.  It will probably require two leaves each, so there you go.

3/4 C dry quinoa
1/2 tsp kosher salt
*1 tsp dried rosemary
1 tsp dried oregano
*1/2 tsp dried mint
*1/2 tsp dill weed
*1 C kalamata olives, minced
about 30 grape leaves
*1 orange or lemon, thinly sliced

1.  Rinse quinoa well.  Add it and 1 C of water to a small saucepan.  Bring to a simmer, cover, and cook 10 minutes.  Set aside to cool, and it should absorb the remaining water.  It's ok if it isn't fully cooked.  You want it to expand more in the wrappers.

2.  Rinse grape leaves very well.  I rinsed, then left them in a container of hot water while I was working.

3.  In a bowl, mix together quinoa, chopped olives, salt, and herbs.

4.  Line a large saucepan or soup pot with a few grape leaves.  On a work surface, lay one leaf shiny-side down.  You want to see all the veins on the inside part.  Cut off the stem if still attached.

5.  Spoon a generous tablespoon of quinoa onto the center of the leaf.  Fold in the sides, then roll from the stem end to the point.  Place, point-side down, in the pot.  Continue until the rolls are tightly packed.  Cover with orange slices and a few more leaves, then start another layer.

6.  Once all the quinoa is rolled, fill the pot with water to cover.  They float, so you may have to place a plate over them to keep them under water.  Bring to a simmer and cook for 30 minutes.

7.  When I took the plate off and there was quinoa floating, I knew there were fails.  Still, it was a lot.  Gently remove the rolls from the water and place on a serving plate.  Can be served hot or cold, with any sauce of your choice or a squeeze of lemon.

Makes about 30

Difficulty rating  :)