Friday, September 30, 2011
Tuesday, September 27, 2011
As hinted before in our last quinoa post we made a favorite recipe of ours with our large amount of excess oranges we had on hand... for some reason? Anyhow, this combination of nutty delicious wild rice and crunchy pistachios, with fresh basil and oranges, is truly unique and so so satisfying it is hard to call it a salad, yet here it is. This is so easy to make for a busy work week, just cook the rice while you are watching a movie on the weekend, or while you enjoy dinner tonight in anticipation of a 'salad' tomorrow. If you do cook it after work, it will take 1 hour for the rice to cook and 1 hour ( minimum) for it to cool. If you want to, you can serve it warm ( heck we have!), I found that the oil in the dressing doesn't work as well in that application however- so drizzle a bit on top before eating and then add some in the next day when it all as cooled off. This keeps very well for 5-6 days, and is super portable for lunches ( no micro action needed!), and it is filling enough to be called dinner- you can't lose with this salad!! What is your go-to salad dish? Do you make your own salad dressings? Let us know!
Orange-Pistachio Wild Rice Salad
adapted from Ellie Kreiger So Easy
2/3 cup brown rice
2/3 cup wild rice
3 cups low-sodium chicken broth
2 oranges, peel and pith removed, segmented and sliced (about 2/3 cup)
10 large basil leaves, sliced into ribbons (about 1/3 cup)
1/4 cup minced red onion
1/4 cup chopped pistachios, lightly toasted
1 teaspoon finely grated orange zest
For the dressing:
1/3 cup red wine vinegar
1/4 cup olive oil
1 tablespoon orange juice
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely, or overnight.
When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.
For the dressing:
Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.
Pour over rice mixture and toss to incorporate.
Monday, September 26, 2011
Fall has arrived, and with it some busy schedules and some terrible allergies! So, apologies for not blogging more this month. Hopefully this unique recipe perks you up, fights off any colds, and allows you to forgive us our slacking ways...? I read about this recipe earlier over the summer and had it tucked away for a rainy, cold autumn day such as this, to pull it out and give it a try. We LOVE garlic, and go through more then 4 full heads a month ( that's a slow one...) so after reading the reviews on this, I just had to find out for myself if it really was yummy- I mean, how can you go wrong with roasted garlic and Parmesan and cream? There are 2 things I wish we'd known that the directions did not include- so that's where this helpful blog comes in to the rescue! First, when you buy your garlic, use LARGE heads that have large cloves ( you'll need between 2-3 heads of garlic). More importantly you need to use those larger cloves for the roasted garlic portion. We used the whole head including those tiny cloves and they got too golden and gave our soup a slight ( but not terrible) sharp flavor. Second, this soup really only serves four and it is a thin broth consistency after blending. The Parmesan and lemon are integral components as they add a really bright and complementary flavor to the garlicy goodness in your bowl. Now, as for the taste- it was really really
garlicy fantastic! You can certainly taste the roasted garlic flavors up front and then you get that sweeter garlic flavor and Parmesan to finish. We mopped this up with fresh French bread hot out of the oven. If we make this again, I'd roast the garlic for 35 minutes, then add some diced veggies like parsnips, carrots or corn and white beans or diced potatoes to really bulk up the soup and thicken the broth ( after it's blended) and top with fresh parsley.
44-Clove Garlic Soup with Parmesan Cheese
Adapted from Bon Appetit, February 1999
26 garlic cloves (unpeeled, large cloves)
1-2 tablespoons olive oil
2 tablespoons unsalted butter
2 1/4 cups sliced onions ( about 1.5 regular size onions)
1 1/2 teaspoons chopped fresh thyme ( we used dried)
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken or vegetable broth
1/2 cup half and half
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges
Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 35-45 minutes ( check them!). Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
Do ahead: Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.
*** A recent camping trip to New Glarus was an inspiration for an exciting new post, stay tuned for yummy fall HEALTHY apple recipes...
Monday, September 12, 2011
This may be pretty dorky, but- don't you just LOVE when you can throw a bunch of random stuff together... that you've got hanging around the kitchen.... and make it in to a really really good meal? Well, we are dorks because we certainly do, enjoy it- literally!
Obviously you won't make this recipe having the exact same happenstance of ingredients on hand... unless you made fish tacos Sunday, Quinoa Cakes Saturday, and are planning to make Wild Rice with Pistachio and Oranges ( coming soon!). The inspiration, other then what we had to use, came from a craving for Chinese Orange Chicken- but no desire for the unhappy belly afterwards.
We had a good 2.5 cups of cooked quinoa ready to go ( rather then rice- perfect!), lots of oranges to spare ( mmm juicy orange and zest), cilantro/ red cabbage/ corn/ red onion and some thawed chicken breasts just ready to either waste away sadly or be magically transformed into this super high protein, ingredient efficient, tasty AND healthy spin on a Chinese meal. We even had leftovers to take for lunch today- yep, we are cool! Without further adue- here's how we made this:
4- 4 ounce chicken breasts, trimmed and sliced into 1" strips
Sauce+ Marinade Chicken
Juice and Zest from 2 oranges
scant* 1/4 cup Teryaki Sauce
1 small dash Toasted Sesame Oil
1 large dash Fish Sauce
1 teaspoon red pepper chili sauce
1/2 teaspoon Garlic Powder
1 teaspoon Olive Oil
1/2 red onion, finely diced
1/2 cup corn
1/2 cup shredded purple cabbage
1/4 cup cilantro, chopped, plus more for garnish
1/2 cup white wine
1/4 cup water
1/4 cup reserved sauce/ marinade
1/2 orange, juiced
1/2 cup cherry tomatoes, halved
2.5 cups cooked quinoa
salt and pepper to taste
In a medium bowl, whisk together all marinade ingredients, reserve about 1/4 cup, set aside. Season chicken lightly with salt and pepper and garlic powder, then place the chicken strips in to the bowl of marinade and let sit for 10-15 minutes. Meanwhile:
In a 10-12" pan, heat oil over medium heat till hot. Add onion, cook for 3-4 minutes till translucent and fragrant. Add in the corn, cabbage, cilantro, tomatoes and stir to combine, 2 minutes. Add in 1/2 cup wine and reduce by half. Add in the quinoa, toss well, adding in marinade, orange juices and water to coat the mixture. If it's too dry, add more water. Heat through, about 3 minutes longer. Taste and adjust seasonings with salt and pepper.
To cook the chicken, heat another 8-10" pan over medium high heat with a small dash of oil. When the pan is hot, add in all the marinade and chicken from your bowl. Cook tossing often for about 7-8 minutes, till juices run clear and chicken is cooked through completely. Serve on a bed of Quinoa and top with extra cilantro.
Saturday, September 10, 2011
Sunday, September 4, 2011
• 4 cloves of garlic, peeled and finely sliced
• 1 handful of fresh basil, leaves picked and torn up
• 8 fresh bay leaves
• 6 leeks, trimmed, sliced in 1/2" rounds and washed
• sea salt and freshly ground black pepper
• 4oz cheap balsamic vinegar
• 2 tablespoons extra virgin olive oil
325°FScore the tops of the tomatoes with a cross. Take an 8" x 8" dish that the tomatoes will fit snugly into, and sprinkle the garlic and basil all over the bottom of it. Stand the tomatoes next to each other in the pan, on top of the garlic and basil, then push the bay leaves well into the scores in the tomatoes and season well. Lay the leeks on a board and sprinkle generously with salt and pepper. Using a rolling pin, press down on top of the leeks to really squeeze the seasoning into them. This will also loosen their texture. Weave the leeks in and around the tomatoes. Pour over the balsamic vinegar, drizzle over the olive oil, and bake in the preheated oven for an hour. Before serving, remove the bay leaves.