You will need:
2 green onions with tops, thinly sliced
1 lb. skirt steak
2 garlic cloves, minced
3 TBSP soy sauce
1 TBSP sesame oil
1 tsp coarsely ground black pepper
1 TBSP sugar
1 tsp vegetable oil
2 medium carrots
2 C bean sprouts
Jasmine rice
1. Setting aside 1 TBSP green onions for garnish, combine remaining green onions, steak, garlic, soy sauce, sesame oil, pepper and sugar in a bowl; mix well. Cover and chill until ready to use. I left it a few hours.
2. While the steak marinates, cook your Jasmine rice. Peel your carrots; discard skins. Continue peeling carrots to make long ribbons. Place ribbons in ice water until ready to use.
3. To finish steak, add vegetable oil to skillet and heat over medium high heat until shimmering. Add beef in a single layer and cook undisturbed until browned. Stir and cook until no longer pink. Remove from heat.
Divide rice among bowl, top with beef, carrots, sprouts and green onions.
(From 29 Minutes to Dinner)
Friday, March 22, 2013
Wednesday, March 9, 2011
Another Chicken Idea
We eat a lot of chicken. I am sometimes surprised we don't grow feathers. This a great option.
Orange and Balsamic Chicken (from EveryDay Food magazine)
4 bone-in, skin-on chicken thighs
coarse salt and ground pepper
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 TBSP unsalted butter
1. Preheat oven to 450. Season chicken withe salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crispy, about 7 minutes. Transfer chicken to a plate and pour off fat from the skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
2. Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.
This was quick, easy and very tasty. I made it with 6 thighs instead of 4 (The recipe says 4 thighs are 4 servings. Not in this house.) I did not change the amount of sauce. Next time I would probably double the whole thing. It's really dependent on how big a pan you have. I served this with rice and broccoli.
Orange and Balsamic Chicken (from EveryDay Food magazine)
4 bone-in, skin-on chicken thighs
coarse salt and ground pepper
1 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar
1 unpeeled orange, cut into 8 wedges
1 TBSP unsalted butter
1. Preheat oven to 450. Season chicken withe salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crispy, about 7 minutes. Transfer chicken to a plate and pour off fat from the skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.
2. Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.
This was quick, easy and very tasty. I made it with 6 thighs instead of 4 (The recipe says 4 thighs are 4 servings. Not in this house.) I did not change the amount of sauce. Next time I would probably double the whole thing. It's really dependent on how big a pan you have. I served this with rice and broccoli.
Sunday, March 6, 2011
Sunday Roast
It was a warm but rainy day here today. So I thought a roast would be nice.
Mustard-Crusted London Broil (from Prevention Guide Quick & Healthy Meals)
3/4 C panko (Japanese bread crumbs)
1 TBSP fresh thyme leaves
1 lb. top round London broil
1 1/2 TBSP Dijon mustard
2 cloves garlic, finely chopped
1. Arrange oven rack in top position. Preheat oven to 450. Fit baking or roasting pan with wire rack. Mix panko and thyme on plate.
2. Season both sides of London broil with salt and pepper to taste. Combine mustard and garlic in small bowl and cover meat with mixture.
3. Coat meat with panko mixture, pressing crumbs into meat so they stick. Place meat on rack and coat top and sides thoroughly with cooking spray. Roast meat 16-18 minutes for medium, or until crumbs are golden. If crumbs begin to brown too much, cover beef loosely with foil. Remove from oven and let stand 10 minutes. Slice into thin strips and serve.
I realized as I was typing this that I forgot to spray the roast with cooking spray. Apparently it is not crucial because mine came out great. The mustard gave the beef a nice flavor and the panko gave it a wonderful crunch. I served this with sauteed spinach, onion-soup roasted potatoes and broccoli. I was the only one who ate the spinach but the meal was otherwise a big hit. I expect the leftover beef with be lovely in sandwiches or salad. I made an almost two pound roast so we have some leftovers. I also used dried thyme, which worked just as well. ( As an amusing side note, the spell check wants "panko" to be "pinko".)
Mustard-Crusted London Broil (from Prevention Guide Quick & Healthy Meals)
3/4 C panko (Japanese bread crumbs)
1 TBSP fresh thyme leaves
1 lb. top round London broil
1 1/2 TBSP Dijon mustard
2 cloves garlic, finely chopped
1. Arrange oven rack in top position. Preheat oven to 450. Fit baking or roasting pan with wire rack. Mix panko and thyme on plate.
2. Season both sides of London broil with salt and pepper to taste. Combine mustard and garlic in small bowl and cover meat with mixture.
3. Coat meat with panko mixture, pressing crumbs into meat so they stick. Place meat on rack and coat top and sides thoroughly with cooking spray. Roast meat 16-18 minutes for medium, or until crumbs are golden. If crumbs begin to brown too much, cover beef loosely with foil. Remove from oven and let stand 10 minutes. Slice into thin strips and serve.
I realized as I was typing this that I forgot to spray the roast with cooking spray. Apparently it is not crucial because mine came out great. The mustard gave the beef a nice flavor and the panko gave it a wonderful crunch. I served this with sauteed spinach, onion-soup roasted potatoes and broccoli. I was the only one who ate the spinach but the meal was otherwise a big hit. I expect the leftover beef with be lovely in sandwiches or salad. I made an almost two pound roast so we have some leftovers. I also used dried thyme, which worked just as well. ( As an amusing side note, the spell check wants "panko" to be "pinko".)
Wednesday, February 23, 2011
Firemen Know Their Chowda
It's been cold again and I decided it would be a good soup day. I have my California Firehouse Cookbook and decided to try the clam chowder.
Fire Station 21 Pacific Beach Clam Chowder (from The Terry Farrell Firefighters Fund California Firehouse Cookbook)
4 slices bacon
1/2 C finely chopped onion
4 medium potatoes, peeled and diced
1 TBSP flour
1 C bottled clam juice
1 C half and half
salt and pepper to taste
1/2 C heavy whipping cream
2 6-ounce cans minced clams (more if you have them), with liquid
1. In a large sauce pot, cook the bacon until brown and crisp. Remove the bacon from the pot, keeping the rendered bacon fat in the pot and drain on paper towels. Dice cooked bacon and set aside. In the same pot, saute the chopped onion and potatoes for a couple of minutes. Sprinkle the onions and potatoes with flour and stir until the flour is mixed in.
2. Add the clam juice to the pot, stir to combine and bring to a boil. Reduce the heat to low and simmer, stirring from time to time, until potatoes are soft, about 15 minutes. Add half and half and season with salt and pepper. Add heavy cream and season again to taste. Add clams with juice and diced bacon, simmer for about 10 minutes (do not allow to boil), season to taste and serve with heavy, crusty bread.
This was really outstanding. It got "the symbol thumbs-up" from my boy. A few notes:
-I used center cut bacon and it did not really generate any fat. So I added a little butter to the pan so the onions and potatoes wouldn't stick.
-I suspect my "four medium potatoes" were larger than their "four medium potatoes" because the clam juice did not cover the potatoes. I added chicken broth until the potatoes were submerged.
-I used fat free half and half.
The chowder was creamy without being too thick. I imagine you could skip the bacon but it added a lovely flavor. The balance of flavors was just right. If I had been more organized I would have prepared a side salad as well as the bread we had. Perfect for a cozy dinner.
Fire Station 21 Pacific Beach Clam Chowder (from The Terry Farrell Firefighters Fund California Firehouse Cookbook)
4 slices bacon
1/2 C finely chopped onion
4 medium potatoes, peeled and diced
1 TBSP flour
1 C bottled clam juice
1 C half and half
salt and pepper to taste
1/2 C heavy whipping cream
2 6-ounce cans minced clams (more if you have them), with liquid
1. In a large sauce pot, cook the bacon until brown and crisp. Remove the bacon from the pot, keeping the rendered bacon fat in the pot and drain on paper towels. Dice cooked bacon and set aside. In the same pot, saute the chopped onion and potatoes for a couple of minutes. Sprinkle the onions and potatoes with flour and stir until the flour is mixed in.
2. Add the clam juice to the pot, stir to combine and bring to a boil. Reduce the heat to low and simmer, stirring from time to time, until potatoes are soft, about 15 minutes. Add half and half and season with salt and pepper. Add heavy cream and season again to taste. Add clams with juice and diced bacon, simmer for about 10 minutes (do not allow to boil), season to taste and serve with heavy, crusty bread.
This was really outstanding. It got "the symbol thumbs-up" from my boy. A few notes:
-I used center cut bacon and it did not really generate any fat. So I added a little butter to the pan so the onions and potatoes wouldn't stick.
-I suspect my "four medium potatoes" were larger than their "four medium potatoes" because the clam juice did not cover the potatoes. I added chicken broth until the potatoes were submerged.
-I used fat free half and half.
The chowder was creamy without being too thick. I imagine you could skip the bacon but it added a lovely flavor. The balance of flavors was just right. If I had been more organized I would have prepared a side salad as well as the bread we had. Perfect for a cozy dinner.
Tuesday, February 22, 2011
Side Salad
My husband has recently explained the infinity symbol to my son, telling him it is the biggest number. So now, when he wants to tell you some thing is really big or really wonderful, my son uses "the symbol". Tonight, he gave this salad "the symbol thumbs-up".
Cucumber Salad (from EveryDay Food magazine)
1 lbs. cucumbers, peeled, seeded, halved lengthwise and sliced 1/2 inch thick
a handful of chopped mint leaves
dressing:
2 TBSP vegetable oil
2 TBSP rice vinegar
1 TBSP fish sauce
2 tsp minced, peeled ginger
1 jalapeno, seeded and finely chopped
1 1/2 tsp sugar
Whisk together dressing ingredients until sugar dissolves. (To store, refrigerate up to three hours) Pour over cucumbers and mint and toss until well coated.
I served this with Pad Thai and it was a great combination.
Cucumber Salad (from EveryDay Food magazine)
1 lbs. cucumbers, peeled, seeded, halved lengthwise and sliced 1/2 inch thick
a handful of chopped mint leaves
dressing:
2 TBSP vegetable oil
2 TBSP rice vinegar
1 TBSP fish sauce
2 tsp minced, peeled ginger
1 jalapeno, seeded and finely chopped
1 1/2 tsp sugar
Whisk together dressing ingredients until sugar dissolves. (To store, refrigerate up to three hours) Pour over cucumbers and mint and toss until well coated.
I served this with Pad Thai and it was a great combination.
Monday, February 21, 2011
Grandma Sweets
Years ago, my Grandma gave me a wonderful cookbook of old time recipes. Some of the War Years entrees are not my thing, but the desserts are lovely.
1928 Award Winning Gold Cake (from Forgotten Recipes)
2 C sifted cake powder
3 tsp baking powder
1/2 C butter, softened
1 C sugar
3 egg yolks, beaten til thick and lemon colored
1/4 C milk
1 tsp vanilla or 1/2 tsp orange extract
This recipe calls for all measurements to be level. So sift your flour, then measure and then add your baking powder and sift the flour and powder together three times. Cream your butter well; slowly add your sugar and cream until the mixture is light and fluffy. Now, add your beaten egg yolks, mixing well. Alternate adding your flour mixture with your milk, a little at a time, beating well after each addition. When the batter is smooth, add the flavoring and beat well. Pour the finished batter into a well greased 8-inch square pan. Bake at 350 for 50-60 minutes.
This is very yummy cake. I do not sift anything. I use cake flour and whisk it together with the baking powder. I used the vanilla one round and the orange extract on the second round. The orange is very tasty and a little unexpected. I frosted it with basic white icing:
White Icing (from Forgotten Recipes)
1/2 tsp butter
2 TBSP hot milk
1 1/2 C confectioners sugar
1/2 tsp vanilla extract (when I added orange extract to the cake, I used orange extract in the icing)
This is an easy frosting. Just add your butter to the hot milk, and add your sugar to it slowly until it is spreadable. Then add your vanilla at the last. Spread on the top and sides of the cake.
Sponge Cake (from Forgotten Recipes)
2 TBSP lemon juice
3 eggs, separated
1/2 C sugar
1/2 C flour
1 TBSP baking powder
1/8 tsp salt
a capful of vanilla or lemon flavoring
Beat your lemon juice and egg yolks together until they are very thick and light in color. Whip your egg whites until they are nice and stiff and then whip your sugar into them. Fold egg yolks into this mixture. Sift the flour with the baking powder and salt and then add them to your egg mixture. Flavor with whatever extract or flavoring you've chosen. Pour batter into a 10-inch tube pan. Bale in a slow oven at 325, for one hour. Check at 45 minutes, and then at one hour for doneness.
Note: You can sprinkle confectioners sugar on the finished cake.
This is just like the sponge cake you used to get from your Grandma. It is delicious with vanilla ice cream.
1928 Award Winning Gold Cake (from Forgotten Recipes)
2 C sifted cake powder
3 tsp baking powder
1/2 C butter, softened
1 C sugar
3 egg yolks, beaten til thick and lemon colored
1/4 C milk
1 tsp vanilla or 1/2 tsp orange extract
This recipe calls for all measurements to be level. So sift your flour, then measure and then add your baking powder and sift the flour and powder together three times. Cream your butter well; slowly add your sugar and cream until the mixture is light and fluffy. Now, add your beaten egg yolks, mixing well. Alternate adding your flour mixture with your milk, a little at a time, beating well after each addition. When the batter is smooth, add the flavoring and beat well. Pour the finished batter into a well greased 8-inch square pan. Bake at 350 for 50-60 minutes.
This is very yummy cake. I do not sift anything. I use cake flour and whisk it together with the baking powder. I used the vanilla one round and the orange extract on the second round. The orange is very tasty and a little unexpected. I frosted it with basic white icing:
White Icing (from Forgotten Recipes)
1/2 tsp butter
2 TBSP hot milk
1 1/2 C confectioners sugar
1/2 tsp vanilla extract (when I added orange extract to the cake, I used orange extract in the icing)
This is an easy frosting. Just add your butter to the hot milk, and add your sugar to it slowly until it is spreadable. Then add your vanilla at the last. Spread on the top and sides of the cake.
Sponge Cake (from Forgotten Recipes)
2 TBSP lemon juice
3 eggs, separated
1/2 C sugar
1/2 C flour
1 TBSP baking powder
1/8 tsp salt
a capful of vanilla or lemon flavoring
Beat your lemon juice and egg yolks together until they are very thick and light in color. Whip your egg whites until they are nice and stiff and then whip your sugar into them. Fold egg yolks into this mixture. Sift the flour with the baking powder and salt and then add them to your egg mixture. Flavor with whatever extract or flavoring you've chosen. Pour batter into a 10-inch tube pan. Bale in a slow oven at 325, for one hour. Check at 45 minutes, and then at one hour for doneness.
Note: You can sprinkle confectioners sugar on the finished cake.
This is just like the sponge cake you used to get from your Grandma. It is delicious with vanilla ice cream.
Saturday, February 19, 2011
Shrimp and Orzo
I tried out a new recipe tonight and it was a hit with 2/3's of the household. One of the best parts is that it all cooks in one pot.
Shrimp Orzo Skillet (from 29 minutes to dinner by Pampered Chef)
8 oz large uncooked shrimp
1 TBSP vegetable oil
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/8 tsp sugar
8 oz orzo pasta
1 garlic clove, minced
2 C chicken broth
1 C clam juice
1 lemon
1 Tbsp thinly sliced (chiffonade) fresh mint
1 C frozen peas
1 TBSP butter
1. For shrimp, peel and devein shrimp. Add oil to skillet and heat over medium high heat. As pan heats, combine salt, pepper and sugar in a small bowl; add shrimp and toss to coat.
2. Arrange shrimp in a single layer over bottom of pan. and cook about one minute or until one side is browned and edges are pink. Remove pan from heat and flip shrimp. Allow to stand until shrimp are opaque throughout. Remove shrimp from skillet and set aside.
3. In the same skillet, add the orzo, garlic, broth and clam juice. Bring to a boil; cover and reduce heat to medium low. Cook 10-12 minutes or until orzo is cooked through.
4. As orzo cooks, zest lemon for 1 TBSP of zest and squeeze 1 TBSP of juice. Thinly slice the mint.
5. Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo; cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.
My son and I loved this. My husband ate the shrimp and a few forkfuls of orzo and left the rest because he hates peas. I did not realize how many peas would be in 1 cup. The recipe suggests that you can substitute blanched asparagus spears, but I'm the only one in the house who likes those. Next time I might try to find a different substitute or I may take the husband's portion out before adding the peas. This was very quick to make and tasty. The sugar gives the shrimp a very nice caramelized flavor. I might grate a little Parmesan cheese in it next time too.
Shrimp Orzo Skillet (from 29 minutes to dinner by Pampered Chef)
8 oz large uncooked shrimp
1 TBSP vegetable oil
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1/8 tsp sugar
8 oz orzo pasta
1 garlic clove, minced
2 C chicken broth
1 C clam juice
1 lemon
1 Tbsp thinly sliced (chiffonade) fresh mint
1 C frozen peas
1 TBSP butter
1. For shrimp, peel and devein shrimp. Add oil to skillet and heat over medium high heat. As pan heats, combine salt, pepper and sugar in a small bowl; add shrimp and toss to coat.
2. Arrange shrimp in a single layer over bottom of pan. and cook about one minute or until one side is browned and edges are pink. Remove pan from heat and flip shrimp. Allow to stand until shrimp are opaque throughout. Remove shrimp from skillet and set aside.
3. In the same skillet, add the orzo, garlic, broth and clam juice. Bring to a boil; cover and reduce heat to medium low. Cook 10-12 minutes or until orzo is cooked through.
4. As orzo cooks, zest lemon for 1 TBSP of zest and squeeze 1 TBSP of juice. Thinly slice the mint.
5. Remove skillet from heat and stir in peas, butter and lemon juice. Arrange shrimp over orzo; cover and let stand 3-5 minutes or until heated through. Sprinkle with lemon zest and mint before serving.
My son and I loved this. My husband ate the shrimp and a few forkfuls of orzo and left the rest because he hates peas. I did not realize how many peas would be in 1 cup. The recipe suggests that you can substitute blanched asparagus spears, but I'm the only one in the house who likes those. Next time I might try to find a different substitute or I may take the husband's portion out before adding the peas. This was very quick to make and tasty. The sugar gives the shrimp a very nice caramelized flavor. I might grate a little Parmesan cheese in it next time too.
Saturday, February 12, 2011
Quick and Easy Cookies
I love cookies. Who doesn't, really? These remind me of how Peanut Butter Crunch cereal tasted when we were kids. I also love a four-ingredient recipe.
Mom-Mom Fritch's Peanut Butter Cookies (from Bon Appetit)
1 C sugar
1 C peanut butter (Real, full fat stuff, like Skippy or Jif. The natural stuff doesn't work)
1 large egg, slightly beaten
1 tsp baking soda
1. Preheat oven to 350 and grease cookie sheets.
2. With an electric mixer, mix peanut butter and sugar until well combined. Add slightly beaten egg. Add baking soda. Mix well. Will become crumbly.
3. Roll into 1 tsp balls and place on cookie sheet. With a fork, press down in two directions to make a grid on top.
4. Bake at 350 for 10-15 minutes until golden brown. Allow to cool on sheets for 2 minutes and then move to cooling rack.
This makes about 2 dozen cookies. The best part is, you probably have all of the ingredients in your pantry right now. Someday, I'm going to try these with chocolate chip in them.
Mom-Mom Fritch's Peanut Butter Cookies (from Bon Appetit)
1 C sugar
1 C peanut butter (Real, full fat stuff, like Skippy or Jif. The natural stuff doesn't work)
1 large egg, slightly beaten
1 tsp baking soda
1. Preheat oven to 350 and grease cookie sheets.
2. With an electric mixer, mix peanut butter and sugar until well combined. Add slightly beaten egg. Add baking soda. Mix well. Will become crumbly.
3. Roll into 1 tsp balls and place on cookie sheet. With a fork, press down in two directions to make a grid on top.
4. Bake at 350 for 10-15 minutes until golden brown. Allow to cool on sheets for 2 minutes and then move to cooling rack.
This makes about 2 dozen cookies. The best part is, you probably have all of the ingredients in your pantry right now. Someday, I'm going to try these with chocolate chip in them.
Tuesday, December 7, 2010
Chili Weather
I don't know how your weather is, but ours has turned suddenly and bitterly cold. Like, wind-chill-of-17-at-the-bus-stop-this-morning cold. So it was a perfect day to make some of my signature chili. I created this recipe last year when one of my husband's work mates gave us some deer meat. It was outstanding with the deer meat, but it's just as good with plain old beef.
Annie's Signature Chili (mine, all mine!)
1 lb. chopped meat (beef or venison)
1 lb. smoked sausage (beef or deer sausage), sliced into rounds
1 lg onion, chopped
1 green pepper, chopped
1 Anaheim chili, chopped
1 6 oz. can tomato paste
1 can (28 oz.) chopped tomatoes
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
4 cloves garlic, minced
2 TBSP chili powder
1 tsp Worcestershire sauce
Combine all ingredients in a large slow cooker and stir. Heat on low for 6 hours, stirring occasionally.
I serve this over rice with corn bread on the side. It's nice with some grated cheese or sour cream on top. You can top with jalapenos for more kick. This is flavorful, but not so spicy that my son can't eat it. Tonight, he had a whole bowl. This would be great for a large group.
Annie's Signature Chili (mine, all mine!)
1 lb. chopped meat (beef or venison)
1 lb. smoked sausage (beef or deer sausage), sliced into rounds
1 lg onion, chopped
1 green pepper, chopped
1 Anaheim chili, chopped
1 6 oz. can tomato paste
1 can (28 oz.) chopped tomatoes
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
4 cloves garlic, minced
2 TBSP chili powder
1 tsp Worcestershire sauce
Combine all ingredients in a large slow cooker and stir. Heat on low for 6 hours, stirring occasionally.
I serve this over rice with corn bread on the side. It's nice with some grated cheese or sour cream on top. You can top with jalapenos for more kick. This is flavorful, but not so spicy that my son can't eat it. Tonight, he had a whole bowl. This would be great for a large group.
A Taste of the Mediterranean
I've had this recipe a year and am finally trying it out.
Roasted Shrimp and Orzo (from Good Housekeeping magazine)
1 pt grape tomatoes
3 tsp olive oil
8 oz (1 1/4 C) orzo
1 can (15 to 19 oz) cannellini beans, rinsed and drained
12 oz medium, peeled and deveined shrimp
1 bag (6 oz) spinach
2 oz feta
1/4 C packed fresh dill, chopped, plus additional for garnish
1. Preheat oven to 450. Line a 15 1/2" by 10 1/2" jelly roll pan with foil. In prepared pan, combine tomatoes, 2 tsp oil salt and pepper. Roast 15 minutes or until tomatoes begin to collapse.
2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo according to label directions. Drain and return to pot.
3. In a medium bowl, toss beans, shrimp and oil with salt and pepper. Add to tomato mixture; stir to combine. Spread in a single layer and roast 5 minutes longer or until shrimp are opaque throughout.
4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta and dill. Transfer to shallow bowls; garnish with dill sprigs.
I really liked this dish. My husband said it was just okay. I think he thought it was bland. It is fairly mild. He's not a big tomato fan. I thought it was nicely balanced. I might try to jazz it up a little another time by adding calamata olives and some red peppers. It was easy to make and a complete meal in one bowl.
Roasted Shrimp and Orzo (from Good Housekeeping magazine)
1 pt grape tomatoes
3 tsp olive oil
8 oz (1 1/4 C) orzo
1 can (15 to 19 oz) cannellini beans, rinsed and drained
12 oz medium, peeled and deveined shrimp
1 bag (6 oz) spinach
2 oz feta
1/4 C packed fresh dill, chopped, plus additional for garnish
1. Preheat oven to 450. Line a 15 1/2" by 10 1/2" jelly roll pan with foil. In prepared pan, combine tomatoes, 2 tsp oil salt and pepper. Roast 15 minutes or until tomatoes begin to collapse.
2. Meanwhile, heat covered 4-quart saucepan of water to boiling on high. Cook orzo according to label directions. Drain and return to pot.
3. In a medium bowl, toss beans, shrimp and oil with salt and pepper. Add to tomato mixture; stir to combine. Spread in a single layer and roast 5 minutes longer or until shrimp are opaque throughout.
4. Add spinach to orzo in pot; toss to wilt. Stir in shrimp mixture, feta and dill. Transfer to shallow bowls; garnish with dill sprigs.
I really liked this dish. My husband said it was just okay. I think he thought it was bland. It is fairly mild. He's not a big tomato fan. I thought it was nicely balanced. I might try to jazz it up a little another time by adding calamata olives and some red peppers. It was easy to make and a complete meal in one bowl.
Tastier Tomatoes
I love a simple pasta dish. Roasting the tomatoes makes even the simplest dish taste better.
Oven-Roasted Tomatoes (from EveryDay Food Magazine)
2 cans (28 oz each) whole peeled tomatoes
3 garlic cloves, smashed and peeled
3 TBSP extra-virgin olive oil
Preheat oven to 400. Put tomatoes and juices into a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle with olive oil. Roast until mixture thickens and holds a trail, 70 to 80 minutes. Use immediately, or let cool, the refrigerate in an airtight container, up to a week.
I served these over penne pasta with just a little Parmesan cheese. Delicious. These would be awesome on crusty bread or added to soup. A great make-ahead for a busy weeknight.
Oven-Roasted Tomatoes (from EveryDay Food Magazine)
2 cans (28 oz each) whole peeled tomatoes
3 garlic cloves, smashed and peeled
3 TBSP extra-virgin olive oil
Preheat oven to 400. Put tomatoes and juices into a large roasting pan. With your hands, roughly tear each tomato into 1-inch strips. Add garlic and drizzle with olive oil. Roast until mixture thickens and holds a trail, 70 to 80 minutes. Use immediately, or let cool, the refrigerate in an airtight container, up to a week.
I served these over penne pasta with just a little Parmesan cheese. Delicious. These would be awesome on crusty bread or added to soup. A great make-ahead for a busy weeknight.
Open Sesame
I am always anxious to try recipes that claim they can be done in 15 minutes. Or with 5 ingredients. This one cooks in 15 and only requires minimal prep time.
Sesame Beef (from EveryDay Food magazine)
2 TBSP soy sauce
2 TBSP dry sherry
1 TBSP sugar
2 tsp rice vinegar
1/2 tsp red-pepper flakes
1/2 tsp corn starch
1 TBSP plus 1 tsp vegetable oil
3/4 lb. boneless New York strip steak, thinly sliced
2 red bell peppers, thinly sliced
2 garlic cloves, minced
1 TBSP sesame seeds, toasted
cooked rice for serving
thinly sliced scallion greens (optional) for serving
1. In a small bowl, combine soy sauce, sherry, sugar, vinegar, red pepper flakes and corn starch.
2. In a large skillet, heat 1 TBSP oil over medium-high heat. In two batches, cook meat, undisturbed, until brown on one side, about 2 minutes per batch. Transfer to a plate. Add 1 tsp oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, two minutes. Add garlic and cook until fragrant, about 30 seconds. Whisk soy sauce mixture into skillet, along with steak. Cook, stirring, until sauce thickens. Stir in sesame seeds.
3. Serve over rice with scallions.
This one was a hit. Both my guys ate it. It was a lovely, quick, easy meal. It is not spicy, so it was good for my little guy. Also good for lunch the next day.
Sesame Beef (from EveryDay Food magazine)
2 TBSP soy sauce
2 TBSP dry sherry
1 TBSP sugar
2 tsp rice vinegar
1/2 tsp red-pepper flakes
1/2 tsp corn starch
1 TBSP plus 1 tsp vegetable oil
3/4 lb. boneless New York strip steak, thinly sliced
2 red bell peppers, thinly sliced
2 garlic cloves, minced
1 TBSP sesame seeds, toasted
cooked rice for serving
thinly sliced scallion greens (optional) for serving
1. In a small bowl, combine soy sauce, sherry, sugar, vinegar, red pepper flakes and corn starch.
2. In a large skillet, heat 1 TBSP oil over medium-high heat. In two batches, cook meat, undisturbed, until brown on one side, about 2 minutes per batch. Transfer to a plate. Add 1 tsp oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, two minutes. Add garlic and cook until fragrant, about 30 seconds. Whisk soy sauce mixture into skillet, along with steak. Cook, stirring, until sauce thickens. Stir in sesame seeds.
3. Serve over rice with scallions.
This one was a hit. Both my guys ate it. It was a lovely, quick, easy meal. It is not spicy, so it was good for my little guy. Also good for lunch the next day.
Saturday, November 20, 2010
All Hail Kale
I love risotto but it can be a real ordeal to make. This looked like an easy recipe for it and super healthy. We rarely eat a strictly vegetarian meal but I'm always looking for ways to add more veggies to our diet.
Butternut Squash Baked Risotto (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 1/2 C Arborio rice
coarse salt and pepper
1/2 C dry white wine
1 medium butternut squash (2 lbs.), peeled and diced medium (4 C)
4 C vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut cross ways into 1/2-inch strips
grated Parmesan cheese for serving
Preheat oven to 400. In a medium Dutch oven or heavy oven-proof pot with a tight-fitting lid, heat oil over medium high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook until completely absorbed, about 2 minutes. Add squash and broth; bring to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan cheese.
My first recommendation is to have all of your ingredients prepped and ready to add. The first few steps go very quickly. Have the wine measured out and ready to pour. I used the Swanson's vegetable broth in the box. One box is 4 cups, which is handy. I used curly kale.
My guys liked this but picked out all the kale. I may have had better luck with spinach. I very much liked this, which is a good thing since I'll be eating all the leftovers. I would probably use slightly less kale if I made this again since the whole bunch rather overwhelmed the other ingredients.
Butternut Squash Baked Risotto (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 tsp fresh thyme leaves
1 1/2 C Arborio rice
coarse salt and pepper
1/2 C dry white wine
1 medium butternut squash (2 lbs.), peeled and diced medium (4 C)
4 C vegetable broth
1 bunch black (Tuscan) or curly kale, tough stems removed, cut cross ways into 1/2-inch strips
grated Parmesan cheese for serving
Preheat oven to 400. In a medium Dutch oven or heavy oven-proof pot with a tight-fitting lid, heat oil over medium high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook until completely absorbed, about 2 minutes. Add squash and broth; bring to a boil. Stir in kale. Cover, transfer to oven and bake until rice is tender and most of the liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan cheese.
My first recommendation is to have all of your ingredients prepped and ready to add. The first few steps go very quickly. Have the wine measured out and ready to pour. I used the Swanson's vegetable broth in the box. One box is 4 cups, which is handy. I used curly kale.
My guys liked this but picked out all the kale. I may have had better luck with spinach. I very much liked this, which is a good thing since I'll be eating all the leftovers. I would probably use slightly less kale if I made this again since the whole bunch rather overwhelmed the other ingredients.
All Hail the Slow Cooker!
Tuesdays are a very busy day for us. My son and I both have Tae Kwon Do, so I have to have a meal that can be cooked and eaten in about 1.5 hours. Slow cooker to the rescue! I set it up in the morning, went about my business, and had dinner waiting when we came home from class.
Slow-Cooker Carne Guisada (from EveryDay Food magazine)
2 1/2 lbs. beef chuck roast or bottom round, cut into 1-inch pieces
coarse salt and pepper
2 TBSP vegetable oil
1 medium white onion, diced medium
1 medium green pepper, seeded and diced medium
1 large jalapeno, seeded and diced small
5 garlic cloves, roughly chopped
1 1/2 tsp cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 TBSP all-purpose flour
1 3/4 C chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
flour tortillas, warmed, grated cheddar and cilantro for serving
1. Season beef with salt and pepper. In a large skillet, heat 2 tsp oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 tsp more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
2. In the same skillet, cook tsp oil, onion, pepper, jalapeno, and garlic over medium, stirring and scraping up browned bit, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.
3. Serve in tortillas with cheese and cilantro.
This was a huge hit. My son ate two tacos. It has a stew-like consistency, so you could easily serve it over rice. You can serve this with rice and beans as tacos. Also with chips and salsa. I used fire-roasted tomatoes which I think added to the rich flavor.
Slow-Cooker Carne Guisada (from EveryDay Food magazine)
2 1/2 lbs. beef chuck roast or bottom round, cut into 1-inch pieces
coarse salt and pepper
2 TBSP vegetable oil
1 medium white onion, diced medium
1 medium green pepper, seeded and diced medium
1 large jalapeno, seeded and diced small
5 garlic cloves, roughly chopped
1 1/2 tsp cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 TBSP all-purpose flour
1 3/4 C chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
flour tortillas, warmed, grated cheddar and cilantro for serving
1. Season beef with salt and pepper. In a large skillet, heat 2 tsp oil over high. In two batches, cook beef until browned on all sides, 5 minutes per batch (add 2 tsp more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
2. In the same skillet, cook tsp oil, onion, pepper, jalapeno, and garlic over medium, stirring and scraping up browned bit, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours.
3. Serve in tortillas with cheese and cilantro.
This was a huge hit. My son ate two tacos. It has a stew-like consistency, so you could easily serve it over rice. You can serve this with rice and beans as tacos. Also with chips and salsa. I used fire-roasted tomatoes which I think added to the rich flavor.
Sweet Side for Fall
I'm always looking for interesting side dishes. This one passed muster with my son.
Honey-Roasted Vegetables (from EveryDay Food magazine)
2 medium sweet potatoes (1 lbs. total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 C walnut halves
1/4 C honey
2 TBSP extra-virgin olive oil
coarse salt and pepper
3 to 5 springs thyme
Preheat oven to 375. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at the edges and tender when pierced with a knife, about one hour.
This was easy to throw together and very tasty. I served it alongside grilled chicken and salad. It also made the whole house smell good.
Honey-Roasted Vegetables (from EveryDay Food magazine)
2 medium sweet potatoes (1 lbs. total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 C walnut halves
1/4 C honey
2 TBSP extra-virgin olive oil
coarse salt and pepper
3 to 5 springs thyme
Preheat oven to 375. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at the edges and tender when pierced with a knife, about one hour.
This was easy to throw together and very tasty. I served it alongside grilled chicken and salad. It also made the whole house smell good.
Tuesday, October 26, 2010
Planning Ahead Makes for Quick Meals
I recently started a new job so my cooking time during the week is limited. This Sunday, I slow roasted an 8 pound pork shoulder. That night I made pulled-pork sandwiches and I split the rest of the pork up into 3 containers. Two went in the freezer and one was for tonight.
Pork-Shoulder Ragu (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
1 large yellow onion, sliced
2 garlic cloves, minced
1 tsp fennel seed
1/2 C dry white wine
2 tsp all-purpose flour
3 C Easy Pork Shoulder (roasted, shredded pork)
1 1/2 C low-sodium chicken broth
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits or mashed potatoes.
I served this over polenta:
Creamy, Cheesy Polenta (mine, all mine!)
2 C chicken broth
2 C fat-free half and half
1 C corn meal/polenta
1/2 C grated Parmesan cheese
1 tsp butter
Combine broth and half and half in a saucepan. Whisk in corn meal and whisk constantly, over medium heat, until all liquid is absorbed. Reduce heat and allow it to thicken. Remove from heat and stir in cheese and butter.
My son ate two servings of the polenta. It was a big hit. This is a very nice combination of flavors. It is my first time using fennel seed and it's a lovely addition to the pork. I served the pork over the polenta with broccoli on the side.
Pork-Shoulder Ragu (from EveryDay Food magazine)
2 TBSP extra-virgin olive oil
1 large yellow onion, sliced
2 garlic cloves, minced
1 tsp fennel seed
1/2 C dry white wine
2 tsp all-purpose flour
3 C Easy Pork Shoulder (roasted, shredded pork)
1 1/2 C low-sodium chicken broth
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits or mashed potatoes.
I served this over polenta:
Creamy, Cheesy Polenta (mine, all mine!)
2 C chicken broth
2 C fat-free half and half
1 C corn meal/polenta
1/2 C grated Parmesan cheese
1 tsp butter
Combine broth and half and half in a saucepan. Whisk in corn meal and whisk constantly, over medium heat, until all liquid is absorbed. Reduce heat and allow it to thicken. Remove from heat and stir in cheese and butter.
My son ate two servings of the polenta. It was a big hit. This is a very nice combination of flavors. It is my first time using fennel seed and it's a lovely addition to the pork. I served the pork over the polenta with broccoli on the side.
Monday, October 25, 2010
Soup! It's What's for Dinner.
The weather is beginning to turn cooler and I'm ready to try some fall recipes. This one was as good as it sounded in the recipe book.
Roasted Beef, Mushroom and Barley Soup (from EveryDay Food magazine)
1 lb. sirloin, cut into half-inch cubes
1 lb. button or crimini mushrooms, stems trimmed and cut in half
2 shallots, roughly chopped
2 TBS olive oil
coarse salt and ground pepper
4 C chicken broth
1/2 C quick-cooking barley
1. Preheat oven to 425. Place steak, mushrooms, and shallots on a rimmed roasting pan and toss with olive oil and season with salt and pepper. Roast until meat and mushrooms are browned, about 30 minutes.
2. Pour pan contents into medium pot. Add four cups of chicken broth and barley. Bring to a boil over medium high heat, then reduce heat and simmer until barley is soft; about 12 minutes. Can be served sprinkled with freshly chopped parsley.
I made this and found the preparation times to be very accurate. I'm not entirely sure what the difference is between regular barley and quick-cooking barley. I used regular barley and it cooked quickly enough. I served this with salad and take-and-break bread. It was delicious and filling. Perfect for cool fall evenings.
Roasted Beef, Mushroom and Barley Soup (from EveryDay Food magazine)
1 lb. sirloin, cut into half-inch cubes
1 lb. button or crimini mushrooms, stems trimmed and cut in half
2 shallots, roughly chopped
2 TBS olive oil
coarse salt and ground pepper
4 C chicken broth
1/2 C quick-cooking barley
1. Preheat oven to 425. Place steak, mushrooms, and shallots on a rimmed roasting pan and toss with olive oil and season with salt and pepper. Roast until meat and mushrooms are browned, about 30 minutes.
2. Pour pan contents into medium pot. Add four cups of chicken broth and barley. Bring to a boil over medium high heat, then reduce heat and simmer until barley is soft; about 12 minutes. Can be served sprinkled with freshly chopped parsley.
I made this and found the preparation times to be very accurate. I'm not entirely sure what the difference is between regular barley and quick-cooking barley. I used regular barley and it cooked quickly enough. I served this with salad and take-and-break bread. It was delicious and filling. Perfect for cool fall evenings.
Saturday, October 16, 2010
A New Fall Favorite
I found a cookbook on my shelf that I think my Mom sent me. It's called 29 Minutes to Dinner from The Pampered Chef. I love a quick meal and this one caught my eye.
Tuscan White Bean and Sausage Stew (The Pampered Chef)
3/4 lb. hot Italian sausage links
2 medium carrots
1 medium bulb of fennel
1 can (14.5 oz) petite diced tomatoes, undrained
2 C chicken broth
4 garlic cloves, pressed
2 cans (15 oz) cannellini beans
1 package (18 g) fresh basil
1. Remove casings from sausage. Cut in half lengthwise and then crosswise into 1/2 in nuggets.
2. Place sausage into large, heavy pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots. Chop carrots and fennel, add to pot and cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown.
4. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans and add to pot.
5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat; stir in basil. Serve immediately.
This is a lovely main course with a side salad and some warm, crusty bread. It makes 6 servings. It's also great as leftovers. My husband much preferred this to traditional stew since he likes the sausage much better than stew meat. The fennel is especially nice to balance the spicy sausage. If you can't find fennel, or don't care for it, you can substitute onions.
Tuscan White Bean and Sausage Stew (The Pampered Chef)
3/4 lb. hot Italian sausage links
2 medium carrots
1 medium bulb of fennel
1 can (14.5 oz) petite diced tomatoes, undrained
2 C chicken broth
4 garlic cloves, pressed
2 cans (15 oz) cannellini beans
1 package (18 g) fresh basil
1. Remove casings from sausage. Cut in half lengthwise and then crosswise into 1/2 in nuggets.
2. Place sausage into large, heavy pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.
3. As sausage cooks, peel carrots. Chop carrots and fennel, add to pot and cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown.
4. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans and add to pot.
5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat; stir in basil. Serve immediately.
This is a lovely main course with a side salad and some warm, crusty bread. It makes 6 servings. It's also great as leftovers. My husband much preferred this to traditional stew since he likes the sausage much better than stew meat. The fennel is especially nice to balance the spicy sausage. If you can't find fennel, or don't care for it, you can substitute onions.
Fancy Comfort Food
This recipe is always a hit. It's basic comfort food with a sophisticated twist. Quick to make. Great for company.
Macaroni and Cheese with Prosciutto (I think this came out of a Bon Appetit)
8 oz (2C) cooked small elbow macaroni
1 1/2 C packed, grated Gruyere cheese (about 6 oz)
1 C whipping cream
1 C whole milk
3 oz coarsely chopped prosciutto
3 TBS grated Parmesan
1/8 tsp nutmeg
1. Position rack in bottom third of oven, preheat to 400. Butter 11X7 glass baking dish.
2. Whisk 1/2 C Gruyere, cream, milk prosciutto, Parmesan, and nutmeg in a large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper.
3. Put in baking dish and top with remaining 1 C Gruyere cheese. Bake until cheese melts and macaroni and cheese sets; about 20 minutes. Serve warm. Serves 6.
This is great as a main dish with a side salad or as a side dish. This last time I made it with fat-free half and half and skim milk. It tasted just as good but wasn't as creamy. But it saved a lot of fat. You could easily leave out the prosciutto for a vegetarian version.
Macaroni and Cheese with Prosciutto (I think this came out of a Bon Appetit)
8 oz (2C) cooked small elbow macaroni
1 1/2 C packed, grated Gruyere cheese (about 6 oz)
1 C whipping cream
1 C whole milk
3 oz coarsely chopped prosciutto
3 TBS grated Parmesan
1/8 tsp nutmeg
1. Position rack in bottom third of oven, preheat to 400. Butter 11X7 glass baking dish.
2. Whisk 1/2 C Gruyere, cream, milk prosciutto, Parmesan, and nutmeg in a large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper.
3. Put in baking dish and top with remaining 1 C Gruyere cheese. Bake until cheese melts and macaroni and cheese sets; about 20 minutes. Serve warm. Serves 6.
This is great as a main dish with a side salad or as a side dish. This last time I made it with fat-free half and half and skim milk. It tasted just as good but wasn't as creamy. But it saved a lot of fat. You could easily leave out the prosciutto for a vegetarian version.
Wednesday, September 22, 2010
The Food of Kings
So, I've now discovered quinoa. It was eaten by the Incas and now, by my family. I used the basic recipe from EveryDay Food as a guide and threw this together.
Quinoa with Roasted Red Peppers and Parsley (mine, all mine)
1 C quinoa
2 1/2 C water
1 tsp salt
1/2 each red, yellow and orange peppers, roasted and diced
1/4 C finely chopped flat leaf parsley
1/4 C grated Parmesan cheese
coarse salt and ground pepper
juice of one lemon
olive oil
1. Bring quinoa, water and 1 tsp of salt to a boil over high heat. Reduce to medium simmer and cook until water is absorbed, about 15 minutes. Move quinoa to a bowl and allow to cool.
2. To roast peppers, place them on a cookie sheet, skins up, and broil until skins are blackened. Remove from oven and place them into a ziploc bag to steam the skins. Once they cool, peel the skins and dice peppers. Add peppers, parsley, cheese, lemon juice and olive oil to quinoa. Toss and season with salt and pepper.
Quinoa with Roasted Red Peppers and Parsley (mine, all mine)
1 C quinoa
2 1/2 C water
1 tsp salt
1/2 each red, yellow and orange peppers, roasted and diced
1/4 C finely chopped flat leaf parsley
1/4 C grated Parmesan cheese
coarse salt and ground pepper
juice of one lemon
olive oil
1. Bring quinoa, water and 1 tsp of salt to a boil over high heat. Reduce to medium simmer and cook until water is absorbed, about 15 minutes. Move quinoa to a bowl and allow to cool.
2. To roast peppers, place them on a cookie sheet, skins up, and broil until skins are blackened. Remove from oven and place them into a ziploc bag to steam the skins. Once they cool, peel the skins and dice peppers. Add peppers, parsley, cheese, lemon juice and olive oil to quinoa. Toss and season with salt and pepper.
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