I’m planning on getting JT the 50th Anniversary DVD collection of alllllll the movies for X-Mas. Shhhhhh, don’t tell her!

Happy Fall!  <3 Cleo

Happy Friday to all!
Cleo

Here’s a look at my first whole wheat baguette made with locally grown wheat that I stone milled in town.  It actually tastes good too!

-Jane

Have a great weekend! Jane

Hôtel Costes is a famous hotel in the 1st arrondissement of Paris, known for its chic atmosphere and trendy clientele. Oblivious to any of this, Jane and Cleo were drawn to the eclectic lounge music CDs, mixed by the Hôtel’s resident DJ, Stéphane Pompougnac. Initally starting with Vol.2: La Suite, they have danced their way through many volumes of the Hôtel Costes CDs.

Eventually, Jane and Cleo returned to Paris, nearly a decade after their first discovery, and made it for a visit to the actual Hôtel Costes! True to form, one of their signature CDs was playing in the background, and the decor was equally as groovy. When it came time to order something to eat, as they say, “when in France…” order escargot and champagne! And then come back the next night for more escargot because that was the best darn escargot you’ve ever had in your life!

And they lived happily ever after…

THE END.

PS: I looked and you can find all the CDs on iTunes!

But back to quinoa. I received a request to post a quinoa based recipe, and never having really taken an interest in the grain, I had to go buy some. It turns out, quinoa is pretty tasty and who can deny it’s many health benefits? Not me, anymore.

Quinoa and Roasted Chickpea “Salad”

Shopping List

1 cup dry Organic quinoa (red or white)
2 cups chick peas
2 large cloves garlic (1 1/2 TB minced garlic)
3 scallions, sliced thinly
1/2 large tomato, small dice
1/2 yellow or orange pepper, small dice
3/4 cup cucumber, small dice
2 TSP olive oil
2 TSP balsamic vinegar
1/3 cup chopped flat parsley
salt & pepper to taste (black or white pepper)

What & How to do it:

Start by rinsing the quinoa several times in a strainer until the water runs clear.  Boil 2 cups of water, then add in a pinch of salt and the quinoa. Let it come back to a boil, then turn down the flame down on low for approximately 15 minutes.  The package says it should be fluffy when done, but I have yet to see this stuff really get “fluffy.”  Popcorn is fluffy, this is not popcorn (my favorite food!). Once the water steams out and your quinoa is ready, pour it onto a plate and let it cool off and come to room temp.

While your quinoa is steaming you can get your other ingredients ready.  This is so EASY!

In a bowl add the garlic and olive oil to coat the chick peas. Add salt & pepper to taste, then pour the mixture onto a small baking tray and roast.  I use the tray that comes with the toaster oven and then roast them on 400˚ for 30 minutes, or until they are golden. The chick peas will form a little crust on the outside but maintain a soft center, the garlic will get caramelized, and the kitchen will start to smell fabulous…then endorphins kick in and OH happy day!  Rib eye who??  Once the chick peas are golden and ready, pull them out to cool down as well.

In a shallow bowl, combine the scallions, yellow pepper, cucumber and tomato.  Season with balsamic vinegar.

In a larger salad bowl, pour in the quinoa, chick peas,  and vegetable mixture. Toss to mix, season to taste, add in the parsley and VOILA!

So yummy, so healthy.  364 more healthy recipes to go.

Jane

Cartier brooch. Unknown earrings. Prabal Gurung F/W 2012 dresses (c/o Moda Operandi).