By Beth Suskin
With the Olympics at our doorstep and a push to register for the World OutGames, we knew this week’s Secret Recipe had to be healthy. A couple of weeks ago, we dropped in on friends Leslie Cohen and Beth Suskin in Bay Harbor Islands (North Miami). We discussed the success of the Secret Recipe column, and I begged them to share. Beth is the cook and she let me raid her fridge and review her leftovers. I spotted a beautiful and healthy vegetable medley residing in Tupperware. I could tell that this wasn’t there long and a regular staple in the Cohen Suskin household. I don’t know the caloric values, but I can tell you that it checks off all the good eats measurements. There are healthy grains, fresh vegetables, natural oils and seasoning to satisfy.
Ingredients:
1 cup Quinoa
1 red and 1 yellow pepper chopped
1 bag of Brussel sprouts or broccoli
1 handful dried cranberries
1 handful walnuts
1 T soy sauce
1 T curry powder
1 teaspoon salt to taste
1 T and 1 teaspoon olive oil
Directions:
- cup quinoa cooked as instructed on package
- wash sprouts and cut them in half. Steam them for 5-6 min
- add 1 teaspoon oil in pan and sauté peppers for 5 minutes
- add sprouts to peppers and sauté for 3-4 min
- add sautéed ingredients to pot with quinoa
- add 1 T salt, 1 T soy sauce to taste, 1 handful cranberries, 1 handful of walnuts, 1 T curry powder, 1 T olive oil and mix on low flame for few minutes.
Viola. Nutritious and healthy. Can be eaten hot or cold.
The names Leslie Cohen and Beth Suskin might sound familiar. They are the models for the statues what is now the Stonewall National Park in Greenwich Village New York. They were honored guests in this year’s Stonewall Pride Parade in New York City.
