I’ve thought a lot about this blog. Slow Cooker Quinoa has kind of had me stumped.
Quinoa was the subject of my first blog over two years ago. I didn’t want to go down that same research based path again. I’ve already told you about its origins and stellar nutritious powers. Also, I don’t do a whole lot of crock pot cooking anymore. Crock pots and slow cookers are a great appliance when preparing food for families and pot lucks. Cooking for one and crock pots don’t really go together.
I have a small 1.5 quart crock pot that is a pretty, bright yellow, so I pulled it out and set it on my kitchen counter hoping its cheery look would inspire me. It didn’t. So I left. It was a beautiful, sunny Saturday in October with temperatures hitting the low seventies, not a day to be inside making up recipes. Also it was a perfect day to work on my biggest project.
Fall is just around the corner, so when the weather gets colder meals get cozier! One of my favorite cozy night-in soups is my own take on Olive Garden’s Zuppa Toscana! Loaded with garlic and potatoes, you can’t go wrong with this delicious recipe.
The season is changing and our cooking patterns are changing too. I know around our house pastas become a weekly item on the menu. You won’t know it from my last name (Walker), but I grew up with an Italian heritage. My mom’s family is from northern Italy in the town of Trieste. Trieste is located on the northern edge of the Adriatic Sea. Parmesan was a staple in our household each and every day, but in the fall and winter my mom amped up the use of this amazing cheese.
Our Cheese of the Month for October is BelGioioso Parmesan. This parmesan is made with fresh milk gathered daily from local Wisconsin farmers. Each wheel is aged in special caves for over 10 months. BelGioioso’s Master Cheesemakers carefully inspect and hand-turn each wheel to ensure a consistent aging process, this expert care develops Parmesan’s sweet, nutty flavor and tantalizing aroma. Its versatile texture lends itself to most dishes. BelGioioso Parmesan has a very clean label. The only ingredients are cultured milk, enzymes and salt, you can’t get any more simple than this!
BelGioioso Parmesan has won many awards including 1st prize at both the World Cheese Awards and the American Cheese Society competition. This cheese pairs well with grapes, walnuts, strawberries, dried figs and red wine.
My mom used BelGioioso in most recipes and she was always proud of the way her meal turned out. I was too and I loved them! Below is a tasty Tomato Parmesan Bisque Soup Recipe that features BelGioioso Parmesan!