Living In Clogs...The Blog
I am a classically trained chef, recipe developer, food stylist and blogger. As a professional foodie, I wear many hats each day, but my shoes seldom change. Most days begin and end in my Danish style, kitchen clogs. No. Mine aren’t bright orange, but even in black, they are just as conspicuous. Undeniably, these clogs are no 2013 fashion statement, but they do make a statement about what I do and what I have become… slip resistant, dependable, well supported, kitchen approved and Le Cordon Bleu endorsed. This is me and this is my blog… Living In Clogs.2013 FoodBlog South Conference
Last weekend, my clogs and I made our first trip to Alabama. I drove the three hour trip from Atlanta to attend the 2013 FoodBlog South conference. The conference was held in Homewood, just outside of Birmingham. I attended the conference for the chance to network with “professional bloggers”…which, until recently, I believed was an oxymoron….and to gain the know-how and inspiration to launch my own blog. About 150 bloggers gathered for this two day event: professional chefs, home cooks, foodies, restaurant critics, cook book authors, food stylists and photographers. Many of them have been blogging for years and others, like me, are new to it. With sessions like, “Blog to Book”, “Niche Blogging”, “Owning Your Brand” and “Advanced Photography and Food Styling”, the schedule was full and there was much to take away.
Quinoa Gets Up for Breakfast
The inspiration came at breakfast while at the FoodBlog South Conference. We were served warm quinoa with cinnamon and sugar in addition to more traditional southern breakfast items: grits, bacon, biscuits, eggs. That one bite of cinnamon and sugared quinoa was pinned to my creative side and it wasn’t long before Easy Quinoa Granola was developed.
Quinoa: What's All the Fuss About?
Quinoa…Quinoa…Quinoa… it’s the new black! With all eight essential amino acids, this little seed is the only known complete protein that doesn’t come from animals. As humans we need protein to build and maintain our muscle mass. We can’t live without it. If you are trying to live a vegetarian or vegan lifestyle, quinoa will be your new best friend, if it isn’t already. Most often used in savory dishes, Quinoa is a blank canvas for the flavors that surround it. So, why not try it in something sweet. It can be a great replacement for many grains and seeds in our favorite savory and sweet recipes. Get creative and give Quinoa a try!
Easy Quinoa Granola Recipe
Ingredients:
1 cup Cooked Quinoa
1 cup Oats
¼ cup chopped Nuts
¼ cup Dried Fruit
¼ cup Seeds
Cinnamon (to taste)
Agave or Honey (to taste)
Organic Cooking Spray
Directions:
Preheat oven to 350 degrees.
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| Cooked Quinoa |
Cook quinoa by bringing 2/3 cup of water and 1/3 cup of uncooked quinoa to a boil. Cover and reduce heat to lowest setting for approximately 15 minutes or until all water is absorbed into the quinoa. Fluff with fork before using.
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| Combine Quinoa & Oats Spray, Sprinkle and Drizzle |
Line sheet pan with parchment paper or silpat. Place Quinoa and Oats on parchment lined sheet pan. Spray liberally with cooking oil, drizzle with Agave, sprinkle liberally with cinnamon and bake in oven for 10 minutes. Take out and turn granola with spatula. Repeat process of turning, spraying, sprinkling and drizzling every 10 minutes for a total cooking time of 30 minutes.
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| Add Nuts, Fruits & Seeds Last 5 minutes of baking |
Remove from oven. Add Nuts, Fruit and Seeds. Turn, spray, sprinkle and drizzle one more time. Return to oven for 5 minutes. Remove and let cool. Once it is completely cooled, store it in air tight container. Keep in refrigerator to extend shelf life.
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