1 cup regular (golden) quinoa

5 1/4 cups water, chicken stock or vegetable stock

Salt to taste

2 tablespoons extra virgin olive oil

3/4 pound butternut squash, cut in small dice

1 medium onion, finely chopped

1 cup diced celery

1 tablespoon fresh thyme leaves

2 garlic cloves, minced

1/2 cup lightly toasted pecans, coarsely chopped

1/3 cup dried cranberries/raisins

2 tablespoons chopped fresh basil

Freshly ground pepper to taste

1. Wash Quinoa in several changes of water. Combine the golden quinoa with 3 cups water or stock. Add salt to taste, bring to a boil, cover and simmer 15 to 25 minutes, until the quinoa is tender and the grains display a coiled thread. Drain through a strainer and return to pot. Place a clean kitchen towel over the pot and return the lid. Let sit while you prepare the other ingredients.

2. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet and sauté the squash, stirring often, until it is tender and lightly browned, 15 to 20 minutes. Season to taste with salt and pepper and transfer to a bowl. Turn the heat down to medium and add the remaining oil and the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes, and add a generous pinch of salt and the celery and thyme. Cook, stirring often, for 3 minutes, until the onion is completely tender and the celery is just tender, and add the garlic. Stir over medium heat until the garlic smells fragrant, 30 seconds to a minute, and transfer to the bowl with the squash. Add the quinoa and the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to an oiled or buttered baking dish and cover with foil.

3. Warm for 20 to 30 minutes in a 325-degree oven before serving.

Yield: Makes about 7 cups, serving 12 to 14.

Advance preparation: The entire dish can be made up to 2 days ahead. Cooked quinoa will keep for 3 or 4 days in the refrigerator and can be frozen.

Nutritional information per serving (12 servings): 173 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 24 grams carbohydrates; 3 grams dietary fiber; 13 milligrams sodium (does not include salt to taste); 4 grams protein.

Recipe sourced from www.nytimes.com

Contact info:

T.H #1 Auzonville Heights , 40 Auzonville Rd. Tunapuna  Tel:687-3953

anton_berryman@yahoo.com

Baked Tilapia with Dill Sauce

Ingredients

• 4 (4 ounce) fillets tilapia
• salt and pepper to taste
• 1 tablespoon Cajun seasoning, or to taste
• 1 lemon, thinly sliced
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/8 teaspoon garlic powder
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh dill

Order our Locally raised, fresh Tilapia Fillets, Pesticide Free Pimento Peppers, Vine Ripened, Green House Tomatoes and you’re even closer to making this Great Recipe! www.dmarketmovers.com

Ingredients

• 1 Tbsp olive oil
• 1 small onion, cut into thin wedges
• 1 clove garlic, minced
• 1 14-ounce can diced tomatoes, undrained or fresh tomatoes
• 1 cup sliced button mushrooms
• 4 Pimento Peppers cut into rings
• 1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 4 6-8 ounce tilapia fillets

1 In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3 minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, Pimento Peppers, oregano, salt, and pepper. Bring sauce to boiling.

2 Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling. Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice, and/or crusty bread.

Serves 4.

Dale Ramirez is a fellow young entrepreneur like both of us here at MarketMovers. At his restaurant our fruits get blended into iced, healthy smoothies! Our FRESH veggies are sauteed, wrapped or served fresh. All in all we love knowing our produce can be found at Humzinger Restaurant…check them out today!

Located at 50A Maraval Road, Port of Spain. Call or visit them today! TEL: 222-ZING

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At Pepe Events Limited we bring creativity to any event. We take all your stress away. You just tell us what you want, sit back, relax and see your vision come to life. Need the best caterer? Do you want people to serve at you function? Planning a graduation and don’t know where to start? Is your wedding giving you hell? Is the recession causing you to scale down you once extravagant Christmas party? Then through our five step model research, design, planning, coordination and evaluation we can offer innovative solutions.

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Rentals

INGREDIENTS:

INGREDIENTS

• vegetable oil
• 1 red onion sliced
• 1 red pepper , sliced
• 200g mushrooms , sliced
• 2 heads of patchoi , cut into quarters
• 1 garlic clove , crushed
• 100g cashews
• soy sauce , sesame oil, chilli oil to drizzle (optional)