‘Slim & Trim’ with the Twice Baked Twins

Wednesday, 25 January 2012 00:00

Our “Slim & Trim” is a collection of recipes that are healthy and lower in calories. The recipes are simple, easy to prepare, and packed with great flavors.

Whether we are doing our segments on TV or hosting an event, the first thing people say to us is, “You’re so thin? Do you eat the food you make?” Of course we do, but always in moderation, and that’s how Slim & Trim came to be.

During the week, we eat “clean.” This means choosing recipes that do not have heavy sauces, and are not fried or loaded with cheese — just food in its simpler, more natural state. On the weekends we take a break, indulge a bit more, try some new recipes and make our good ol’ favorites for the family and friends.

We love to try new things and use our Sunday get togethers for testing new ideas (the boys are painfully honest). Last week we tried Quinoa (pronounced keen-wah). a protein full of rich amino acids. It is considered a grain that is slightly crunchy, kind of “popping” when you chew them, yet creamy and sort of fluffy.

You can make it as you would rice, by cooking one part quinoa to two parts liquid for about 15 minutes. The quinoa absorbs the liquid and increases in size several times over. When quinoa is done cooking, the edge of the seed is translucent. Anything at all can be added, so add what your family enjoys. Served hot or cold, it was a big hit for us.

Join us on Facebook, on our new recipe app for more Slim & Trim recipes. Enjoy, and lets get healthy.

Quinoa

1 cup quinoa

1/4 cup pine nuts

1 cup black beans

2 tablespoons extra-virgin olive oil

1 clove garlic, thinly sliced

1/3 cup chopped fresh parsley

1/4 cup raisins

1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

Directions

Place the quinoa in a saucepan and cook over medium heat until toasted, about two minutes. Add two cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about two minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about three minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about two minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, black beans, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper, and toss.

Watch us on WFSB Channel 3 Better Connecticut as we show you just how easy it is to make this treat. Feel free to contact us at TwiceBakedTwins@aol, and visit our website TwiceBaked Twins.com.