Asian Fried Quinoa - Secret Recipe Club

This month’s Secret Recipe Club led me to Juanita's Cocina, a delightful blog packed with terrific recipes, lots savory (my kind of recipe blog!) and sweet alike. I’ve been noticeably absent from blogging these last two months, and Jen’s blog, her diligence, and passion are inspirational. Maybe I will get back in gear! I thoroughly enjoyed reading about her family, and her recent Mother’s Day post talks to how her wife, Uncle R, so warmly embraced her son, J, like her own and is quite touching (scones look good, too). Like most of us who cook a lot, Jen has definite opinions, and the post about Mexi-CAN’T restaurants is pretty funny – and very true. With stunning photography, great use of props (how many ramekins do you own, and in every color of the rainbow?), I marked a number of possibilities, including creamy radish dip, spicy chicken ranch dip, green chile cheeseburgers, and spicy Bang Bang shrimp tacos – I’m a sucker for any kind of fish tacos especially with Sriracha.

However, since Craig loves KEEN-wah so much – maybe just saying it – I settled on the Asian fried quinoa, which may tie with our Buffalo chicken(less) quinoa as THE best quinoa recipe ever. The recipe below is Jen’s original recipe. The changes I made were to prepare half a cup of dried red quinoa since 1½ cups would make a ton, and I used a Napa cabbage in lieu of green cabbage and omitted the snap peas and eggs. True to form, Craig suggested I add a few shakes of Sriracha since we like spicy. As Jen points out, this is so healthy and is delicious room temp or warm. It can be eaten as a vegetarian entrée as I did for lunch, and we originally ate it as a picnic side dish with baked chicken. Try it. You will really enjoy it. I know this will be on our picnic rotation more than a few times this summer.

Asian Fried Quinoa

Serves 4

• 1 1/2 cups quinoa
• 3 cups veggie stock
• 3 Tbs. grapeseed oil (you can also use olive oil)
• 2 cups finely chopped onion
• 1 large shallot, finely minced
• 1/4 cup finely minced garlic
• 1/4 cup finely grated ginger (I used the fresh ginger in the tube)
• 1 cup green onions, finely chopped
• 1 cup carrots, finely chopped
• 2 cups baby bok choy, shredded finely
• 1 cup celery, chopped into small pieces
• 2 cups green cabbage, shredded
• 1 cup snap peas, coursely chopped
• 3 Tbs. soy sauce (plus some for service)
• 2 large eggs, beaten

In a large skillet heated over medium heat, toast the quinoa until it turns light golden brown, stirring occasionally (4-6 minutes). Once toasted, add the veggie stock to the skillet and bring to a boil. Reduce heat to medium-low, cover the skillet, and cook until all liquid is absorbed (16-20 minutes). Transfer the quinoa to a bowl and set aside.

Wipe out the skillet and heat 1 1/2 Tbs. of the oil over medium heat. Once hot, add the onions and cook until onions are well caramelized, making sure to stir frequently (15-20 minutes). Add the shallots to the skillet and cook for 2 more minutes. Then add the garlic, ginger, and green onion, cooking for another 3-4 minutes, allowing everything to soften. Add the carrots, bok choy, celery, cabbage, and snap peas. Cook just until the bok choy and cabbage are wilted. Add the soy sauce, and mix ingredients well. Transfer the veggies to another bowl.

Heat the other 1 1/2 Tbs. of oil in the skillet over medium heat. Add the quinoa and warm through, stirring frequently. When quinoa is heated through, drizzle the eggs over the surface of the quinoa. Once eggs have “set to cook”, gently incorporate them into the quinoa in pieces large enough that they are visible. Add the veggie mixture to the skillet and mix well. Taste for seasoning and serve

“Zucchini mash. Now that’s a new one.” – Craig Evans

I’ve conceded. The zucchini and yellow squash in the CSA box win. We’ve eaten either – or both. Every. Day. Since the first week of June. I am not joking. It’s too much. My body is craving other vegetables. It’s made me obsessed to find exciting, innovative, and creative ways to use this stuff. Because – again – our CSA mantra is that we can’t let anything go to waste. So let me recount what we’ve done with it. Chilled zucchini soup. Yellow squash and corn-cheddar chowder. Stuffed and baked with onions and peppers as a side, and stuffed/baked with ground bison, marinara, and mozzarella as an entree. Zucchini-chorizo frittata. Zuc lasagna (zucs thinly sliced and used as noodles). Zucchini hummus. Grated:  marinated in balsamic and fresh mozz as a salad; with marinara as “spaghetti;” baked in fritters and pancakes; zucchini chocolate cake; and zucchini spice muffins. We’ve also frozen 15 cups of it shredded. I thought I was done. I’ll stow whatever other zuc we get on a neighbor’s porch in the dark of the night. Do let me know if you’d like any of the recipes above.

Until yesterday when I read this month’s Eating Well magazine. I saw an idea for something I’ve never done with it. Mash it. With cheese, similarly like you do with cauliflower. It’s super easy and fast to prepare. Since zuc becomes quite soft when cooked, it’s a natural to be mashed. Craig was questionable but decided – what’s one more way to have zucchini? Until we tasted it. This mashed zuc is good. Really good. A tremendous way to use more of the ubiquitous zucchini. Until next time. I guess that’s tomorrow.

Zucchini Chile-Cheddar Mash

Serves 4

1 T olive oil

1 1/4 pounds zucchini (about 2-3 medium) halved lengthwise and sliced

1 medium onion, finely chopped

1 4.5-ounce can diced green chiles, drained

1 t cumin

Salt and freshly ground black pepper to taste

1/2 C grated extra-sharp cheddar cheese

Heat oil in a large nonstick skillet over medium heat. Add zucchini, onion, and cumin; stir to coat. Cover and cook, stirring occasionally, until very soft and lightly browned, 12 to 15 minutes. Stir in chiles, salt, and pepper; cook until heated through, 1 minute more.

Transfer to a medium bowl. Mash with a potato masher until chunky, not completely smooth. Stir in cheese and serve immediately.

Another Summer Classic – Warm German Potato Salad

We had slow-cooked, shredded beef last evening for our July 4^th dinner, and potato salad seemed like a natural accompaniment. Truth be told, in keeping the deal we have about our CSA membership (nothing can go to waste), we had gorgeous, freshly dug potatoes from last week’s CSA box that needed to be used since they don’t keep as well as cured ones (and I assumed we’d get more in today’s box). Craig has never been a mayo-based, egged potato salad fan but has come to really enjoy German style, made with vinegar, sugar, and bacon.

This recipe originally came from Alanna at A Veggie Venture, and I’ve made a number of small changes. We love the tang the vinegar imparts and the onions and celery add a bit of crunch. Beer screams to be the liquid of choice in the sauce. But adding blue cheese, which always makes things taste better, likely disqualifies this as German potato salad. If you cook the potatoes in advance, it comes together in about 15 minutes. Without mayo, it withstands the heat of a St. Louis summer and is perfect for picnics or BBQs. Definitely add a few slices of bacon, but I didn’t have any defrosted. Any leftovers are awesome heated in a skillet and topped with fried eggs.

Warm Sorta German Potato Salad

Serves 8

2 pounds new potatoes, cooked in well-salted water, chopped

1 tablespoon bacon grease

1 onion, chopped
2 stalks celery, finely chopped
2 tablespoons flour
1 tablespoon sugar
1 teaspoon celery seed
1 tablespoon coarse Dijon mustard
6 tablespoons white wine vinegar
About 1/2 cup beer (or water or beef broth)
Salt & pepper to taste

In a large skillet, melt the bacon grease on medium high until shimmery. Add the onion and stir to coat with fat. Cook until the onions are starting to soften and add the celery. Cook until the veggies are just beginning to brown, stirring often.

Meanwhile, in a small bowl, stir together the flour, sugar, celery seed and mustard. A tablespoon at a time, stir in the vinegar, incorporating each tablespoon completely before adding the next tablespoon. This avoids lumps of flour in the sauce. Add this to the cooked vegetables and stir for a minute. It will get quite thick and will “seize up”. Add the beer (or water or broth) a tablespoon at a time until a thin sauce consistency is reached. Gently toss in the potatoes and stir to coat. Let potatoes warm through. Taste and adjust seasonings. Serve warm.

A Wonderful Summer Salad – Roasted Broccoli, Farro and Feta

I made farro over the weekend that we had with lamb chops and purposefully made extra to use in a salad to take to this week’s concert at Chesterfield's Faust Park. We still had broccoli from last week’s CSA box, and I found an interesting recipe at Fine Cooking, a website that I need to reference more frequently. Every recipe I’ve tried from the site, as well those when I occasionally pick up the magazine that is well-organized with gorgeous photos, has been outstanding. I’m in lovelovelove with roasting veggies, especially broccoli, and I liked that it can be eaten warm or room temp. Perfect for a picnic. Surprisingly, the only change I made is I substituted fresh oregano for parsley. This recipe is quite versatile and would work with numerous grains – quinoa, brown rice, whole wheat orzo – cauliflower in lieu of broccoli, or goat cheese. Don't skip the red wine vinegar, and use a high quality one, as it adds the perfect brightness and contrasts to the saltiness of the feta and the soft farro texture.

Roasted Broccoli, Farro and Feta Salad

Serves 4

Kosher salt
3/4 cup farro (either pearled or whole-grain)
1 lb. broccoli
3 Tbs. extra-virgin olive oil
1/2 cup crumbled feta
2 scallions, thinly sliced
Pinch crushed red pepper flakes
2 Tbs. coarsely chopped fresh flat-leaf parsley – OR – fresh oregano
1 Tbs. red wine vinegar; more as needed

Position a rack in the center of the oven and heat the oven to 400°F. In a 4-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Boil the farro in the water until tender, 20 to 30 minutes for pearled and 45 to 60 minutes for whole grain. Drain well and transfer to a large bowl.

Meanwhile, remove the broccoli crown from the stem and cut into bitesize florets. Peel and halve the stem lengthwise, then cut crosswise into 1/4-inch-thick slices. On a rimmed baking sheet, toss the broccoli florets and stems with 2 Tbs. of the olive oil. Roast until tender and browned in spots, about 15 to 20 minutes.

Add the broccoli, feta, scallions, red pepper flakes, and parsley to the farro. Sprinkle with the vinegar and 1 tsp. salt and toss. Drizzle with the remaining 1 Tbs. olive oil and toss. Season to taste with more vinegar and salt. Serve warm or at room temperature.

Passover Kugel (I'm a bit behind in blogging)

The Passover Seder has become a holiday to share with non-Jewish friends, and we were thrilled and delighted when our good friends, Rob and Justin, invited us to partake in their celebration. Their other Jewish guests warmly shared their collective perspectives not just on Passover, but the religion as well, making for a faith-filled, joyful evening.

While the Passover meal is quite the culinary feast, it’s truly a religious service, ceremony, and experience. I’ve always been fascinated with the culture and traditions of Judaism, which are well quite alive during the Seder. The Haggadah that was used, written by a female rabbi, was contemporary and welcoming of diversity. The meal followed all the traditions of a Seder, comprised of 15 sections, with four glasses of wine consumed during the Seder, hand washing, prayers, breaking and eating matzah, the story of the liberation of the Israelites from slavery in Egypt, songs, afikomen (hiding the matzah), and praises. 

Now for the food. The tremendous meal was based on the culinary tradition of Ashkenazi (or Germanic) Jews, and we were assigned the kugel, similar to a pudding or noodle dish. The only guidelines were no dairy since the entrée was (perfectly roasted) lamb - dietary laws prohibit mixing meat and dairy at the same meal - and it had to use matzah. Justin provided a cauliflower leek kugel from Epicurious that sounded interesting, with tweaking, of course. Everyone swooned over Rob's amazing soup, a rich broth and the lightest, fluffiest matzah balls that would make any Jewish grandmother proud. By the time dessert was served, my tummy was saying no more (we had had the fabulous Easter Brunch at the Chase Park Plaza Cafe Eau only hours earlier), but I couldn't pass up a few bites of the decadent almond-apricot cake and the dessert matzahs (chocolate, nut, and dried fruit from Martha Stewart) and chocolate toffee).

This is what we ended up making for the kugel. Rob, always so kind, commented that I could have been Jewish my entire life as tasty as it turned out and lighter than many conventional Seder dishes. Be forewarned, however, you need to like dill. A lot. Its flavor is quite pronounced. Even if you are not serving for a Seder, it makes a lovely, low-carb side dish, and substituting panko would work in lieu of matzah meal.

Cauliflower-Leek Kugel with Herb and Pine Nut Crust

8 Servings

8 C cauliflower florets (from 2 medium heads of cauliflower)
6 T olive oil, divided
2 C coarsely chopped leeks (white and pale green parts)

2 C coarsely chopped onion

3 garlic cloves, thinly sliced
6 T unsalted matzo meal
4 large eggs
1/2 C chopped fresh parsley, divided
1/2 C chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper

1/3 cup pine nuts, toasted, chopped

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher or a stick blender. Mine were the consistency of coarsely mashed potatoes.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks, onions, and garlic, and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix pine nuts, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.) 

Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

The Perfect Alternative to Potatoes, Rice, or Pasta – High Protein, Low Fat Too!

Lately I’ve been cooking a lot of alternative sides. Grains like farro, millet, quinoa, polenta (Craig has grown to really like it!), and mashed beans, which surprisingly imitates the creamy goodness of fat on the pallet similar to mashies made with lots of butter and cream. Last Saturday we had friends to dinner, and I made braised lamb shanks with garlic and herbs. This white bean puree has enough body to stand up as a robust side to the bold flavor of lamb (pork and beef too). These are so garlicky and creamy, I could eat mounds of them – and leftovers are tasty spread on a toasted English muffin. Low fat and high protein, super easy if you budget soaking time for the beans, and super cheap. I found the original recipe years ago in The Vinter’s Table Cookbook but have changed a bit. The recipe halves nicely, too.

White Bean Puree

Serves 8 – 10

16 oz. dried Great Northern beans

1 large onion, coarsely chopped

5 cloves garlic, peeled and crushed

1 14oz. can diced tomatoes or – if in season – 2 tomatoes, peeled, coarsely chopped

2 teaspoons dried thyme

4 cups vegetable stock

Salt and freshly ground black pepper

Rinse and sort the beans. Soak overnight. Drain the beans.

Combine the beans with the onion, garlic, tomatoes, thyme, and enough stock to cover in a large saucepan. Bring to a boil and reduce the heat. Simmer for 1 hour or untile the beans are tender, adding additional stock as needed to keep the beans covered.

Stain the beans, reserving the cooking liquid. Combine the beans with about 1/3 cup of cooking liquid in a food processor and process until the mixture holds its shape with a spoon, adding more liquid s needed. Or you can put the beans and liquid back in your pan and puree with a stick blender. Season to taste with salt and pepper.

These can be made earlier in the day and reheat nicely on the “Reheat” cycle of the microwave – but make sure you save some of the cooking liquid as it tends to thicken when cooled.

An Alternative to Thanksgiving Stuffing: Corn and Chipotle Bread Pudding (and a Tasty Stuffing too)

A few friends asked for our favorite Thanksgiving stuffing recipe. However, the last few years I haven’t made stuffing but rather individual ramekins of Corn and Chipotle Bread Pudding instead. It fits the bill for a starchy side, but it quite unique and delicious. The chipotle lends a warmth and smokiness that contrasts nicely with the sweet flavor the corn provides.

Corn and Chipotle Bread Pudding

6 servings

2 t olive oil

1/2 C finely chopped red bell pepper

1/2 C finely chopped onion

2 C frozen corn kernels

1/2 C thinly sliced green onions

1 jalapeño pepper, minced - remove the seeds for those who don't care for heat

1 garlic clove, minced

1 t salt, divided

1 t ground cumin, divided

1 1/2  C 2% low-fat milk

2 eggs

1 C shredded Monterey Jack cheese, divided

1 T finely chopped canned chipotle chiles in adobo sauce

About 10 cups 1-inch cubed day-old firm white bread

Cooking spray

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion, and sauté 5 minutes or until tender. Add corn, green onions, jalapeño, and garlic; sauté 3 minutes. Stir in 1/2 teaspoon salt and 1/2 teaspoon cumin. Remove from heat; cool slightly.

Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon cumin, milk, eggs, 1/2 cup cheese, and chipotle chiles in a large bowl, stirring with a whisk. Stir in corn mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray – or – six individual ramekins. Sprinkle with remaining 1/2 cup cheese. 

**These can be made ahead, covered, and refrigerated until time to bake. I'd bring to room temperature before baking.

Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Sourdough Sausage Stuffing
10 servings

3 Italian sausage links
olive oil
2 C chopped onions
2 C chopped celery

2 smallish chopped apples

Few handfuls of fresh cranberries, chopped
2 tablespoons chopped fresh parsley
2 T finely chopped fresh sage
1 t thyme
1/2 t salt
1/2 t dried marjoram
1/2 t black pepper
12 C 1/2-inch cubed sourdough bread, about 1 pound – or rosemary focaccia is wonderful in stuffing
2 C fat-free, less-sodium chicken broth
Cooking spray

Preheat oven to 350 degrees.

Remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage and sauté 5 minutes until browned, stirring to crumble. Add onion, celery, apples, and cranberries and sauté 3 minutes. Stir in parsley and next 5 ingredients (parsley through pepper).

Place sausage mixture in a large bowl; stir in bread and broth. Spoon stuffing into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 15 minutes.

Uncover; bake an additional 20 minutes or until golden brown.

I've also included what we seem to recall as our best traditional stuffing. Craig swore he hated stuffing. One taste of this one, and he is a convert. As with the bread budding, I like balancing savory and sweet flavors, which this has from the sausage and apples/cranberry combo, and it screams autumn. The texture is lovely, too, slightly crunchy on top, yet creamy underneath.

The Last of our CSA Greens

Once again, I’m behind in blogging. Not sure where the time has gone this summer, but I did want to share this one, which we used for the last of our cauliflower and greens from the CSA. We love all things Asian. This fits the bill quite nicely. Good textures with the crunch of the peanuts and nicely spiced. I ended up making a meal of it, but Craig ate it as side with trout.

Sauté of Cauliflower & Mustard Greens with Peanuts

2 Servings

2 T peanut butter

1 T rice-wine vinegar

2 t reduced-sodium soy sauce
1 t red pepper flakes
3 T water
2 t extra-virgin olive oil
3 cloves garlic, finely chopped
3 Ccauliflower florets, (1/2 small head)
1/2 C chicken broth
~ 1 lb. coarsely chopped greens
Salt & freshly ground pepper to taste
2 T chopped peanuts

Whisk together peanut butter, vinegar, soy sauce, red pepper flakes, and water in a small bowl.

Heat oil in a Dutch oven over medium heat until very hot. Add garlic and cook, stirring, until golden, about 30 seconds. Add cauliflower and broth and bring to a boil. Simmer, covered, until the cauliflower is almost tender, about 5 minutes. Add greens and simmer, covered, until the greens are tender, an additional 5 minutes. Do not overcook the greens or they will turn an unpleasant green. Stir in the peanut sauce and cook, uncovered, for 2 minutes. Season with salt and pepper. Serve garnished with chopped peanuts.

Weird Recipe - Sauteed Radishes - YUM

What's up with the sudden rash of blogging? Well, Connor left this morning for a mission trip to Mexico, Craig is catching up on work, and we’re eating last night’s leftover paella for dinner. I have time to catch up on my blog while enjoying a glass (or two) of wine. Life is good. Yeah, and we *may* *at some point* *miss* Connor (but may be not)… Last week I made sauteed radishes with mint. We’ve never eaten radishes other than raw, and I saw the recipe on Nourish Network. I love browned butter’s nutty flavor and the mint provides a bright, “spring” kick at the end. Since radishes and mint are such easy-growers in the garden, these are sure to be repeated. Even radish-hater Connor thought these were pretty good.


Sauteed Radishes with Mint
serves 4

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges
sea salt and freshly ground pepper
2 tablespoons mint, roughly chopped

Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.

Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.

Belated Thanksgiving Post - a GREAT Corn Custard

We spent Thanksgiving in Harrisburg, PA and enjoyed a massive dinner (which is always served at 1PM promptly) with my mom's extended family.  I think it ended up being 20 and more if you count those who just stopped in for dessert.

We were assigned to take vegetable dishes.  Since my mom's family has Pennsylvania Dutch roots, I decided to make the Toasted Sweet Corn Pudding recipe that was in an article from the final issue of Gourmet (boo hoo), which focused on PA Dutch cooking.  It was easy to make, with no soaking or grinding required of the dried corn, typical of the methods involved for preparing such.  I used John Cope's Corn, which is produced only in Lancaster, PA  and we brought back five packages of it.  It was a big hit - nutty, sweet, and definitely a "solid" veggie custard.  Now to find other uses for all of this!