Quinoa Pilaf

4-6 servings
1 tbs olive oil
4 oz sliced mushrooms
1 tsp salt
... 1/2 tsp pepper
1/2 cut finely chopped onions
1-1/2 cups quinoa
2 cups chicken stock

Put oil in cooker and press cook, heat 5 mins

Add veggies, salt and pepper. Cook 5 mins

Strain quinoa

Add quinoa and stock to cooker, stir

Cook 20 mins
 

To prepare a Chai Latte

Ingredients:

• 1/3- 1/2 cup of milk
• 1/2- 2/3 cup of Chai Latte Concentrate
• 1-3 teaspoons, to taste, of sweetener. I use a combination of agave nectar and raw sugar

Optional for serving:

• Whipped cream
• Cocoa powder
• Ground cinnamon

Chai Latte Concentrate

Ingredients:

• 12 Chai tea bags
• 4 cups cold, fresh water
• 1 1/2 cups milk

Place the tea bags, cold water and milk in a medium saucepan over high heat. Bring to a boil. When you reach the boil, drop the heat to medium and simmer for 15 minutes. After 15 minutes, remove the pan from the heat and squeeze the tea bags to extract as much flavor and liquid as possible. Discard tea bags and transfer the Chai Latte Concentrate to a heat-safe container. Allow to cool to room temperature, put a tight fitting lid on the container and store in the refrigerator for up to 12 days.

Margarita Cake

Ingredients

FOR CAKE - 1 stk butter (softened)  - 4 eggs - 1 white cake mix - 1 bx vanilla instant pudding (the smaller one) - 1 can(s) (10 oz) frozen margarita concentrate (completely thawed) - 2 tsp lime juice

- 1 Tbsp lime zest GLAZE - 1 Tbsp butter  - 2 Tbsp lime juice - 1 Tbsp lime zest - 1 1/2 c (about) powdered sugar

Directions

1. Pre Heat oven to 350° degrees & prepare Bundt style cake pan. ( I use bakers joy)
2. Mix butter, eggs, margarita concentrate (completely thaw first or butter will lump), lime juice & zest together.
3. Add cake mix & pudding mix until well blended.
4. Pour batter in pan & bake 45-55 minutes. Let cool 10-15 minutes & remove from pan.
5. While cake is cooling, in saucepan melt butter for glaze. Add remaining ingredients and stir until smooth.
6. Drizzle Glaze over Cake while it's still warm.

Lemon Meringue Pie

Lemon Filling:

• 4 egg yolks (reserve whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pre-baked pie shell
• 1 recipe Meringue, recipe follows

Directions

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

• 4 egg whites
• 1 pinch cream of tartar
• 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie