Vegan Cooking with TLC

I often make quinoa to serve with the entrees I make for dinner yet it only recently occurred to me to share the recipe on here. Quinoa is healthy and tasty. It's also quicker to make than rice, and works as well with many dishes. I also make quinoa as an entree similar to a rice pilaf. Basic Quinoa 1 cup quinoa 2 cups stock * Place quinoa in a medium saucepan . Pour stock over the quinoa. Bring to a boil. Turn down heat to a simmer. Let cook until the water is absorbed, approximately 15-20 minutes. The quinoa will expand in size and appear to have little rings in it.** Turn off heat. Gently spoon into bowl or bowls. Serve. * You could also make this with water, but stock adds a greater depth of flavor. **Some recipes call for fluffing the grains with a fork; however, I've never found it made that big of a difference. You can if you want though. Note: I use organic ingredients whenever possible.

Growing up in Kentucky we almost always iced tea in the refrigerator during the summer, and often in the winter, even when we had plenty of soda and lemonade and water and whatever else. I learned to make iced tea at such a young age, it feels like I've always known how.Even in college I found ways to make iced tea. I suppose I considered it a necessity or just what one does.  At some point though I stopped making iced tea. I'm not really sure why or even really when. I love tea - hot or cold. But traditionally made iced tea started to feel more like sugar with a little tea in it as I increasingly needed more sweetener to drink it. I didn't like that. Then one day I saw something about cold-brewed tea that piqued by curiosity. So I researched the idea. Within hours, we had 3 pitchers of different teas - a flavored green, a flavored black, and a flavored white -  cold-brewing in the refrigerator. Yes, I can go a bit overboard when I get excited, and I was excited! They each ...