How hard could it be to trigger a mass extinction?
Troublingly, the answer is: not so difficult after all.
The cataclysmic extinctions that scoured Earth 200 million years ago might have been easier to trigger than expected, with potentially troubling contemporary implications.
Rather than 600,000 years of volcanic activity choking Earth’s atmosphere with carbon dioxide, just a few thousand years apparently sufficed to raise ocean temperatures so that potent greenhouse gases trapped in seafloor mud came bubbling up.
Most of everything alive on Earth was soon wiped out. Another half-million years of vulcanism were just icing on the cake. The immediate question: What lessons, if any, can be drawn?
Curried Basmati Brown Rice and Quinoa Salad with Apples, Almonds, and Broccoli
Hmm this sounds good right now…
Quinoa Salad with Artichokes and Parsley
Makes 8 1/3 cup servingsI just whipped this puppy up to scarf down for my lunches for the remainder of the week. Quinoa is always a great lunchtime choice because it is packed with protein to help you refuel midday. I unintentionally lightly caramelized some of my onions a bit. (I was trying to do too many things at once and not paying attention to how much time had passed). However, my mistake paid off (love it when that happens), because the extra sweetness drawn out of the onions played well off the tartness of the lemon and parsley. I really liked the method of cooking the “mix-ins” and the quinoa together, instead of adding them to cooked quinoa. It really made for richer flavors. This dish is not super hot in the looks department, but it makes up for it in taste.
INGREDIENTS
1 tablespoon olive oil
1 cup chopped spring or sweet onion
1/2 teaspoon chopped fresh thyme
1 (9-ounce) package frozen artichoke hearts, thawed
1 cup low-sodium vegetable broth
1/2 cup uncooked quinoa
1 cup chopped fresh parsley
5 teaspoons grated lemon rind (from 1 large lemon)
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
INSTRUCTIONS
Step One: Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
Step Two: Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.
Source: Cooking Light, April 2011. View the recipe on MyRecipes.com.
Flourless Peanut-Chocolate Cookies
Makes 24I was suffering from a major cookie craving this past weekend, so I finally opted to give in and bake some. These delicious little dandies are one of my favorite flourless cookies. I originally stumbled across them when indulging in a PBS cooking show marathon instead of studying. They are quick and easy to make and are super tasty. I mean, really what’s not to love with as classic of a flavor combo as peanut butter and chocolate? Although I am not a kid haver, I would assume that these would be a pretty big hit with the kiddos.
INGREDIENTS
1 cup creamy peanut butter
3/4 cup sugar
1 large egg (lightly beaten)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup roasted salted peanuts
INSTRUCTIONS
Step One: Preheat oven to 350° F, with racks in upper and lower thirds. In a large bowl, stir together peanut butter, sugar, egg, baking soda, and salt until well combined. Stir in chocolate chips and peanuts.
Step Two: With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
Step Three: Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
Tip: Don’t let these puppies fool you into thinking that they are not done because they seem soft in the oven. They firm up as they cool. If you leave them in the oven too long, you will end up with rock hard cookies.
Source: “Everyday Food” Episode 208, “Cookie Jar.” View the recipe on PBS.org.
