You are currently browsing the tag archive for the ‘Quinoa’ tag.

Believe it or not we’re having another “Thanksgiving” dinner tonight. Yes, this is the annual Friends Thanksgiving, a little late because many of us were out of town after the traditional dinner this year.

After several rounds of emails, and a thrown guantlet over macaroni and cheese *snicker*, someone in the group pointed out an obvious lack in the dinner menu.

Where were the vegetables?! (Thanks Joaquin).

B’s got plans for some salad to come, involving oranges and apples. Very nice, and I’ve been up all morning sipping java with Trixie in my lap, pouring over old issues of Vegetarian Times, cookbooks, and recipes in the scrapbook. It’s so Martha.

Here is what I have come up with as contributing dishes.

Greens and Quinoa Pie

Appears in the March 2010 issue of Vegetarian Times, page 50, in the “Super Seder” article… Special thanks to the Den of Trees (yes that’s a code name) for supplying me with another year of my favorite magazine!

Technically, quinoa is not a grain (it’s related to spinach and chard), so it’s perfect for Passover. Here, spring greens are wilted then mixed with quinoa and cheese for a golden-crusted savory pie.

Ingredient List

Serves 6

  • 1/2 cup quinoa, rinsed and drained
  • 1 large bunch chicory (1 to 1 1/4 lb.), cut into bite-sized pieces (bottom 1 1/2 inches of hard stems removed)
  • 1 head romaine lettuce, shredded
  • 3 Tbs. olive oil, divided
  • 2 medium onions, thinly sliced (2 cups)
  • 2 green onions, thinly sliced (1/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese, preferably Greek (1 oz.)
  • 1/4 cup grated aged goat cheese or Swiss cheese (1 oz.)
  • 3 eggs, lightly beaten

Directions

Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.

Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir greens into quinoa.

Preheat oven to 350°F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.

Pour 1 Tbs. oil into 9-inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

Nutritional Information

Per slice: Calories: 233, Protein: 10g, Total fat: 13g, Saturated fat: 4g, Carbs: 20g, Cholesterol: 115mg, Sodium: 149mg, Fiber: 7g, Sugars: 4g

Copyright © 2008 Cruz Bay Publishing, Inc. | an Active Interest Media Company.

via Greens and Quinoa Pie.

Someone had the half baked idea to put Chorizo in the stuffing so I’m covering a vegetarian version of that. This is only dolled up with my own version of vegetable stock, a combination of root vegetables, winter herbs, boiled over an hour. Pressed, drained and then used in various recipes like soup, flavoring, etc.

Vegetable Stock

  • 10 cups water
  • 2 medium onions, cut into quarters
  • 2 large potatoes, sliced
  • 4 carrots, peeled
  • handfull of button mushrooms
  • 3 cloves of garlic, peeled and smashed (not minced)
  • 3 stalks of celery, chopped
  • small bunch of parsley
  • 2 bay leaves
  • pinch of ground white sage
  • pinch of cumin
  • salt and pepper to taste

Put all of your washed and prepared ingredients into a pot with a good lid. Something tight. Bring to a boil and then reduce heat to a simmer for about 45 minutes to an hour. You can tell the stock is done when the vegetables lose their color. strain out the solid parts, give them a good press, and the stock is done.

You can blend this excess up, I like it as a thick soup.

Mixed Mushroom and Tarragon Gravy

Friend Kim found this one. As Rach would say, YUM-O!

MAKES ABOUT 7 CUPS
  • PREP: 45 MINUTES
  • TOTAL: 1 HOUR 45 MINUTES (INCLUDES MUSHROOM-SOAKING TIME)

Recipe by Bruce Aidells

Photograph by Hans Gissinger

Mixed-Mushroom and Tarragon Gravy

INGREDIENTS

  • 2 ounces dried porcini mushrooms
  • 2 cups boiling water
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, chopped (about 1/2 cup)
  • 3 large garlic cloves, chopped
  • 1/2 pound fresh crimini (baby bella) mushrooms, stemmed, caps sliced
  • 1/2 pound fresh shiitake mushrooms, stemmed, caps sliced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage
  • 1 cup dry vermouth or dry white wine
  • 4 1/4 cups stock (See above)
  • 1/2 cup crème fraîche
  • 5 teaspoons cornstarch
  • 1 1/2 teaspoons chopped fresh tarragon

PREPARATION

  • Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
  • Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes. Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
  • Whisk tarragon into gravy and serve.

***

Complete recipe can be found at Bon Apetite, here.
Finishing with simple stuffing… Recipe found here.

– –

Be well,

Scott K Smith
http://lifencompass.com

Want to support Lifencompass?
Subscribe via RSS. Leave a comment, those are always appreciated. Submit something for posting, topics and ideas are welcome.

Scott Lifencompass

Advertisements

Special Thanks to Abby for feeding us this post. 🙂 Looks like we all have something new to try this weekend! I think I have most of this in my cupboard.

We’ve been grilling the Rachael Ray recipe, Portabello  Mushrooms, and either eating them on salads or off the grill on buns. This aught to mix things up and still satisfy the summertime flavor bug for grilled or BBQ food.

Scott

((BLOG EXCERPT + RECIPE))

QUINOA BURGERS WITH GREEK YOGURT DRESSING

The original recipe used breadcrumbs to bind everything, which I forgot when it came time to make these. The patties held up fine without them, just be sure the mixture is chilled before forming them. Use the leftover quinoa mixture to make two large patties topped with a new batch of yogurt dressing, sans pita bread for a few less carbs, if you monitor that sort of thing.

Recipe adapted from Whole Living

Serves 2, plus generous leftovers

Ingredients

  • 1/2 cup rinsed quinoa
  • 1 medium carrot, cut in large chunks
  • 6 scallions, thinly sliced
  • 15 ounces great northern beans, drained and rinsed
  • 1 large egg
  • 1 teaspoon ground cumin
  • Coarse salt
  • Ground pepper
  • 2 tablespoons olive oil
  • 1 cup plain nonfat Greek yogurt
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Pitas, each 6 inches (I used two whole pitas to feed both of us, stuffing two paties inside each half)
  • 1/2 large English cucumber, thinly sliced diagonally

Directions

In a small saucepan, bring 1 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12 to 14 minutes. Set aside.

While the quinoa cooks, cut each pita in half and warm in the microwave for 20 seconds. Make the dressing. In a small bowl, combine yogurt, salt and pepper to taste, half the scallions and juice from half a lemon. Stir together and test for seasonings.

In a food processor, pulse carrots until finely chopped. Add cooked quinoa, 3 remaining scallions, beans, egg and cumin. Season with 1/2 teaspoon of salt and freshly cracked pepper. Pulse until combined and mostly smooth. Taste for seasonings and adjust if necessary.

Heat a large skillet over medium high heat and add two turns of olive oil. Form mixture into 8 small patties (I used an ice cream scoop to make them uniform), about half an inch thick. Cook for three minutes per side, or until browned and the burgers are heated through. Set on paper towels to drain.

To serve, gently open each pita and spoon a little dressing in the bottom. Add two patties, a few cucumbers, and more dressing, as desired.

Read this entry Quinoa Burgers with Greek Yogurt Dressing – cooking after five – home and much more at Cooking After Five.

OK. I have been meaning to post this recipe for some time. A simple baked salmon, which we call “Dustin’s Momma’s Salmon” paired with another simple salad. Together they made a perfect flavor combination!

Salmon and salad.

Originally we tried the baked fish with a Quinoa + tamarind sauce but I haven’t quite mastered that particular combination yet. In fact it was only about a month ago that I actually tried Quinoa.

If you don’t know ISN’T a grain. Quinoa is a seed from the Goosefoot plant, that has been prepared and eaten since about 3,000 BC.

Anyway, I’m getting off track,  more about this little seed that you are probably already familiar with, here. I realize that I am sometimes food challenged and that I still have a lot to learn about in my little food journey, but I can’t believe I had never eaten Quinoa before.

When I find some good uses for Quinoa in our kitchen, I’ll be sure to post our experiments, failure’s and successes.

On with the recipe’s.

Dustin’s Momma’s Salmon

This is a seriously simple recipe that tastes fantastic. Your flavors are that of the fish and some lemon. Nothing else.

Ingredients (for two)

  • 1 lb Salmon halved  or two Salmon Fillet’s of your choice.
  • 2 small or one large Lemon.
  • Bake pan + Olive Oil.

Pre-heat oven to 375. Take a small amount of Olive Oil -not extra virgin- and coat the pan. Wash and clean Salmon fillet’s (no bones / skin) and place in the pan, flat side down. Cut lemons into slices, enough to completely cover the top of each piece of fish.

Pop the fish in the oven, un-covered, for about 30 minutes / cooked through.

Remove Lemon slices and serve.

YUM!

Tomato and Spring Onion Salad (Rachael Ray Show)

Ingredients

  • 2 pints cherry or grape tomatoes, halved
  • 2 bunches spring onions or green Vidalia onions, sliced
  • 1/2 cup (about 2 handfuls) chopped flat-leaf parsley
  • Salt and ground black pepper
  • 3 tablespoons EVOO – Extra Virgin Olive Oil (eyeball it)
  • 1 to 2 tablespoons red wine vinegar (eyeball it)

Toss all the ingredients together in a large salad bowl. Dress with EVOO and vinegar and toss to coat.

Dinner is served!

Tomato + Spring Onion Salada (Rachael Ray Show).

"Dustin's Momma's Salmon" and salad. Thanks Dustin!

Scott K Smith
Lifencompass.com

Support Lifencompass

Advertisers

Llewellyn - New Worlds of Body, Mind & Spirit - www.llewellyn.com


Get up to 90% off Eco, Vegan, Fair-Trade, Organic, Handmade, Cruelty Free, Sustainable products at Pure Citizen.

Archives

I heart FeedBurner

Lifencompass

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

iHerb.com

Green_SquareLIF882

Lifencompass @ Facbook

Networked Blogs

Scott

Copyright

The written materials and pictures within the Lifencompass website are presented without copyright and are the property of Scott K Smith / Lifencompass.com. While no copyright is asserted for my written materials or pictures, you must respect the copyrights on commercial materials which may, on occasion, be used here by permission. You are encouraged to reuse the articles and images created by Scott K Smith in written materials, in web sites, teaching guides, and other publications that are FREE to the general public, but I would like to be notified for my records.

Works, books, articles, magazines, etc that charge a fee, subscription or otherwise receive money from the use or publication in any form of my work, need to contact me and do not have permission to repost or reuse any body of my work in any way shape or form, without express written permission from me, Scott K Smith. To preserve the integrity of the information, "The Journey", and my work, I ask that the content not be altered. I ask that Scott K Smith / Lifencompass.com be credited.

The stories and images at Lifencompass websites may not be used to imply official endorsement of anyone without express written consent from me, the author, Scott K Smith

Advertisements