Quinoa Taco Salad

I wanted to make this because of this recipe and also this one. I added the frozen corn to the quinoa in the pan before it had absorbed all the water, so that it could defrost the corn while it finished cooking. I think it is very colorful and very delicious.

Ingredients:
1 cup red quinoa
2 cups water
1 taco seasoning pack
1 can black beans
1 small bag frozen corn
1 red bell pepper, chopped
1/2 red onion, chopped
big handful of cilantro, chopped
1 avocado, cubed
juice of 1 lime
salt and pepper
shredded cheddar cheese

Directions:
Cook quinoa according to package instructions with taco seasoning mixed in. Cool completely.
Cube avocado and toss in lime juice.
Mix all ingredients together. Pour avocado mixture in, stir gently, garnish with cheese.

Winter Minestrone

I made this minestrone soup last night. I only bought one box of chicken stock, which was 4 cups, so I added the other 4 cups in water and added a large beef bullion cube to enhance the flavor. I used rainbow chard instead of Swiss chard. I also used small white potatoes and peeled and cut them into quarters. I served the soup with a mixed green salad and balsamic vinaigrette and pugliese bread. Note to self, pugliese bread is not so good.

Ingredients:
1/2 medium onion, cut into 1/2 inch pieces
2 stalks celery, sliced crosswise into 1/2 inch pieces
1/2 bulb fennel, cut into 1 inch pieces
2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
2 cloves garlic, finely chopped
1 tablespoon olive oil
1-35 oz. can whole tomatoes, lightly crushed
8 cups low-sodium chicken stock
1-15 oz. can cannellini beans, drained and rinsed
coarse salt and freshly ground pepper
2 teaspoons red-wine vinegar
1 1/2 bunches Swiss Chard leaves, thinly sliced
2 cups short pasta, for serving
freshly grated Parmesan cheese, for garnish

Directions:
Heat oil in a large stockpot over medium high heat. Add onion, celery, fennel, potatoes and garlic. Cook, stirring occasionally, about 5 minutes.

Add tomatoes and their juices, stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.

Stir in vinegar and Swiss chard; season with salt and pepper.

Prepare the pasta to al dente by following the directions included with the pasta. The addition of any short pasta is optional – I used ditalini
when plating, add the pasta separately from the soup, as it helps maintain the al dente texture longer – especially if you plan on reheating this dish!

Ladle soup over the pasta and garnish with cheese. Serve immediately. Serves 6-8

Curried Quinoa Salad

I just made this quinoa salad to eat for lunch at school the next few days. I bought some thin cut chicken breasts and cooked them with olive oil, salt and pepper in a sautee pan and then shredded it and added that to the salad. I left out the celery since I don't like it and used olive oil in the dressing instead of canola. This picture was taken right before I added the dressing, because it was tasty alone. The one below is with dressing.

Curried Rice and Quinoa Salad
3/4 cup basmati brown rice, or 1 cup regular long grain or short grain brown rice, cooked
1/2 cup quinoa, preferably red quinoa, cooked
1/4 cup toasted almonds, coarsely chopped
1 large stalk celery, diced
1 apple, cored, cut in small dice and tossed with 1 tablespoon freshly squeezed lemon or lime juice
1/4 cup chopped cilantro

For the dressing:
1/2 cup plain low-fat yogurt or buttermilk
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
Pinch of cayenne
Salt to taste
2 tablespoons canola oil

Combine all of the salad ingredients. Whisk together the yogurt or buttermilk, mayonnaise, lime juice, Dijon mustard, curry powder, cayenne and salt to taste. Whisk in the oil, and toss with the salad. Garnish with the broccoli florets, and serve.

Cod with Sicilian Pesto

Friday I made this fish dinner from this recipe. I didn't have an orange on hand so I left that out. I bought a jar of julienned sun dried tomatoes that had spices and garlic in it already so I didn't add any more. It wasn't an amazing meal, but it was good and pretty healthy. I ended up with a lot of extra pesto and a lot of extra chopped herbs. Next time I might cut the recipe since it was meant for 4.

I made some simple smashed potatoes to go with it. I brought some small white potatoes to a boil in cool water and let them cook for about 15-20 minutes. Then I mushed them up with a fork and added about 2 tablespoons of butter, some olive oil, salt and pepper.

For the bass:
2 tablespoons extra-virgin olive oil
4 boneless black bass fillets (about 2 pounds total)
1/4 teaspoon each of salt and pepper
1/2 teaspoon dried oregano
1 teaspoon each of lemon zest and orange zest (3 passes of the microplane)
2 scallions, whites only, chopped very fine
1/4 cup white vermouth or white wine
1 tablespoon butter

For the pesto:
3/4 cup oil-packed sun-dried tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
1 clove garlic, peeled
1/2 cup sliced blanched almonds
1/2 cup fresh basil (about 15 leaves), chopped
1/2 cup parsley, chopped
1/2 cup celery leaf, chopped

TO PREPARE THE BASS:
1. Preheat the oven to 375°.
2. Pour the olive oil into a baking dish.
3. Using a sharp knife, make 4 shallow diagonal incisions in the skin side of each fillet. (This keeps the fish from curling up and getting tough.) Season the fillets with salt, pepper, oregano, and the lemon and orange zest and shake the scallions over the top. Lay them in the baking dish skin-side up.
4. Pour the vermouth or wine over the fish.
5. Break up the butter with your fingers and place little bits across the fish.
6. Bake the fish, uncovered, until the flesh turns just white and is semi-firm to the touch, about 5 to 8 minutes. When you cut into the fish, the center should be just opaque.

TO PREPARE THE PESTO:
1. Drain the sun-dried tomatoes and put them in the blender with the olive oil, garlic, almonds, and 1 cup of hot tap water. Blend on high until the ingredients have combined into a chunky sauce, about 1 minute.

TO FINISH THE DISH:
1. Remove the fish from the baking dish to a plate but do not discard the juices in the bottom of the pan.
2. Add half the pesto to the juices in the baking dish and mix together over low heat until everything is combined. Add the chopped basil, parsley, and celery leaf, and mix to combine all the ingredients. If the pesto seems too thick for your taste, adjust the consistency by adding a little more hot tap water.
3. Spoon a portion of the pesto onto the bottom of each serving plate and place a fish fillet on top. Drizzle more extra-virgin olive oil over the top. Serve immediately.

Gooey Butter Cake

I read about this in the New York Times and it sounded so good. This is an easier version that some people like better than the original. You can add all kinds of toppings to make different flavors.

This recipe has been adapted for a 13x9x2 inch pan. If using oven-proof glass, reduce baking temperature to 325 degrees.

1 (2-layer size) package yellow cake mix (Treebeard's uses only Pillsbury pudding-included type).
4 eggs
1 stick butter (1/2 cup), melted
8 ounces cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar (approx. 3 3/4 cup)
Preheat oven to 350 degrees. Mix 1 slightly beaten egg with dry cake mix and butter to a moist dough consistency. Grease a 13x9x2 inch pan. Press mixture evenly in pan.

Soften cream cheese (can use microwave) and beat in electric mixer with remaining eggs and vanilla until creamy. Beat in powdered sugar gradually and beat until smooth; this takes several minutes. Pour over crust. Bake at 350 degrees (325 if using glass pan) 35 to 40 minutes. Watch carefully so base doesn't get too brown.

The cheese mixture sinks into the center somewhat leaving a firmer crust around the edges. Cut in squares to serve.

Chicken Chili

I made this chili a while back in the slow cooker and it came out really well. I ate it with shredded cheddar cheese and cilantro on top of rice.

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice

Lettuce Wraps

I made this lettuce wraps recipe on Monday. I used a red onion instead of a white one and forgot the sesame oil. I probably also used more hoisin than it said because I didn't measure.

I made brown rice to go with it and a salad of grapefruit, avocado, hearts of palm, red onion, and cilantro. I dressed the salad with pink sea salt, cracked pepper and orange scented olive oil.

Ingredients:
16 butter lettuce leaves (rinsed and pat dried)
1lb ground beef
1 tablespoon oil (for frying)
1 large onion (chopped)
2 garlic cloves (minced)
1 tablespoon soy sauce
¼ cup hoisin sauce
1 tablespoon rice wine vinegar
Asian chili pepper sauce (optional, to taste)
1 (8 ounce) can water chestnuts (drained and chopped)
1 bunch green onions (chopped)
2 tablespoons dark sesame oil

Step 1: Heat a medium skillet to high heat. Add 1 tablespoon of oil. Add ground beef. Break beef up into very small pieces with a metal spatula and reduce heat to medium. Cook until beef is fully cooked. Drain, remove from pan and allow beef to cool.
Step 2: In the same pan add onions and stir fry for 1 minute. Add garlic, soy sauce, hoisin sauce, vinegar and chili pepper sauce to the onions. Stir to mix well. Stir in water chestnuts, green onions and sesame oil. Continue cooking for about 2 minutes. Add sauce mixture to ground beef and mix well in a bowl.
Step 3: Pile the meat mixture into the center of each lettuce leaf. Wrap the lettuce around the meat like a burrito.