Mexican Quinoa Casserole

I was totally lost for dinner ideas last week. I had an abundance of quinoa but that was about it. A trip to the store and a few canned goods later, I had an idea. I was going to make some kind of Mexican quinoa casserole. It was great! You’ll have to forgive the loose measurements below, as I was wingin’ it.

The Food: Quinoa, Black Beans, Corn

Ingredients:

3/4 C. dry Quinoa

1 can black beans, rinsed

1 can corn, drained

1 can diced green chiles

1/2 jar salsa (I used medium)

1/2 C-ish grated cheese (I used colby jack)

Heaping spoonful fiesta ranch yogurt dip (My roommate’s concoction. Mix dry packet fiesta ranch dip w/ non-fat Greek yogurt)

Directions:

Preheat oven to 350.

In saucepan, combine 3/4 cup dry quinoa, 1/4 t salt and 1.5 C. water. Bring to a boil then cover and reduce to a simmer for 18-20 minutes. Fluff with a fork.

In a medium mixing bowl, combine all ingredients. Stir well to make sure everything is incorporated. Pour into greased casserole dish.

Bake for 30-35 minutes or until golden brown on top. I kicked the oven up to 375 for the last 5 minutes because I was getting impatient. *Optional, top with crumbled tortilla chips. Enjoy!

The Food: Mexican Quinoa Casserole

Roasted Garlic and Rosemary French Bread

There is nothing more enticing than warm, fresh-from-the-oven bread. It’s just so simple. And delicious. A few months ago, my mom made some homemade French bread, which although scrumptious, I immediately started thinking about how to embellish. So when I was home last time, we decided to get a little creative.

The Food: Rosemary and Garlic

The recipe my mom uses is a simple food-processor recipe much like this. For the garlic, we roasted 4 cloves, still in their paper, coated in olive oil and wrapped in foil at 400 for 30 minutes. Once they’ve been roasted they just slide out of the paper. We chopped up two sprigs of fresh rosemary and chopped the garlic too, (which is a little tricky because it’s sticky). We added the rosemary and garlic to the dough while kneading it, although I think we could have added it in the food processor stages. The hardest part about this recipe is the time it takes for everything to to proof and rise and bake, but the end result is totally worth it.

The Fare: Roasted Garlic and Rosemary French Bread

This bread was so yummy! The recipe we used yields two loaves, so next time I would add more rosemary and garlic to enhance the flavor. I used the leftovers the next day for a grilled cheese and added a little fresh rosemary inside. Homemade bread is a really exciting thing to make.

Superfoods

Remember that one time I wrote about how great Gwyneth Paltrow is? Well she has inspired me again. The latest Goop newsletter to grace my inbox was about cooking with “superfoods.” In the newsletter GP writes that as the new year begins she is neither detoxing nor dieting, but rather trying to better incorporate these foods into her diet. And I’m right there with her. So when confronted with a nearly bare fridge at lunchtime yesterday, I decided to supplement leftovers with some superfoods (spinach and walnuts), and voilá! a delicious, filling and superfood-fortified lunch. Read on.

P.S. My apologies in advance for the vague measurements. As with most of the things I make, it’s mostly handfuls of this and that thrown together. (Isn’t it more fun that way?!)

The Food: Mom’s Leftover Rice Pilaf

Ingredients:

Brown rice

1/2 onion, diced

1-2 stalks celery, diced

1 green Pepper, diced

Three large handfuls of spinach (that’s just for one person!)

2 cloves garlic, minced

Olive oil

Handful chopped walnuts

Grated Parmesan cheese (optional)

Directions:

Part 1. The leftovers. Momma’s rice pilaf consisted of brown rice, sauteed onion, celery and green pepper.

Cook the rice (2ish servings) according to directions. Meanwhile, drizzle olive oil in sauteé pan. Put 1 clove minced garlic and the diced onion in. Cook onion down then add celery and green pepper. Put it all together! (This makes a great side dish as is by the way.)

Part 2. Julianne makes lunch.

In sauteé pan, toss the handfuls of spinach and the other clove of minced garlic in with some olive oil. Wilt spinach. (This happens incredibly fast.) Then, toss approximately one bowlful of the “leftover” pilaf into the pan to mix it all together, and in theory warm up the leftover rice.

Once you dish it up, sprinkle your chopped walnuts on top and add a little grated parmesan. I also season mine with sea salt, fresh cracked black pepper and a touch of garlic salt for some extra garlic flavor, although you could season with any number of delicious spices.

The Fare: Superfood Rice Pilaf

Added bonus of eating this — chewing all the walnuts and cooked spinach takes time, so you eat slower, which is something I always need to remember to do anyway. Here’s to starting the new year off right!

-J

Baked Mac n’ Cheese

My dad tends to get nostalgic for old family meals, especially around the holidays. Apparently, my Great Aunt Marie used to bake homemade mac n’ cheese every year on New Year’s Day and my dad has some fond gastronomic memories of this delicious dish. New Year’s Day also happens to be my mom’s birthday, so this year I decided to kill two birds with one stone when I made her birthday dinner.

I used Alton Brown‘s fabulous baked mac n’ cheese recipe. I’ve made it a few times before and it never fails. It’s delicious.

The Food: Cheese, Noodles

Ingredients:

1/2 lb. elbow macaroni

3 T butter

3 T flour

1 T powdered mustard

3 C milk

1/2 C yellow onion, finely diced

1 bay leaf

1/2 t paprika

1 large egg

12 oz. sharp cheddar, shredded (I use 16)

1 t kosher salt

Fresh black pepper

1 C Panko bread crumbs (for the topping)

3 T butter (for the topping)

Directions:

Preheat oven to 350.

In large pot boiling water, cook noodles until al dente.

In a large sauce pan, melt 3 T butter. Whisk in flour and mustard and keep moving for about five minutes until free of lumps (I did a little less). Then stir in milk, onion, bay leaf and paprika. Simmer for 10 minutes and then remove bay leaf.

Temper in the egg. (Tempering the egg keeps it from scrambling in the hot mixture. I whisk the egg in a large measuring cup and add a few ladles full of the mixture until fully immersed before pouring into the rest of the mixture.) Stir in 8 oz. of the cheese, add salt and pepper. Fold in the macaroni noodles and then pour into a 2 qt. casserole dish and top with remaining cheese.

In a small sauce pan, melt 3 T butter and add bread crumbs. Toss till coated then top the macaroni.

Bake for 30 minutes and let sit for (at least) 5 minutes. (It’s still really hot)

The Fare: Baked Mac n’ Cheese

This is really great on it’s own, but if you feel like spicing things up a bit (pun intended) I love to slather my in Sriracha. It’s really, really good. Seriously.

We served it up with sauteéd veggies and a salad. Nom nom.

Snickerpoodles

It is our personal belief that dogs are family. As such, Millie has regular playdates with friends and receives Christmas presents. She also gives them to her friends. (There are many other ways we treat her like family but I don’t need to get into those right now. Check this for a sampling.)

I’ve made Christmas bones for our various dogs over the years, but each year is something different. This was perhaps the most human-like treat I’ve ever made. (It tasted that way too.) It’s a canine spin on the classic snickerdoodle. (I found the recipe here)

The Food: Honey and Cornmeal

1/2 C vegetable oil

1/2 C shortening (I used butter)

1 C honey

2 eggs

3 3/4 C flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 C cornmeal

2 tsp. cinnamon

DIRECTIONS: Preheat oven to 400. Mix oil, honey and shortening together until smooth. Add eggs, beating well. Then add flour, cream of tartar and soda. Knead until completely blended. In a small bowl mix the cornmeal and cinnamon.

Make small balls of the dough and roll into cinnamon/cornmeal mixture and place on cookie sheet.

Flatten dough with fork and bake for 8 minutes. Let cool and store in a dry place.

The (Dog) Fare: Snickerpoodles

As I do with most things I make for my furry, four-legged friends, I tasted this. I mean, look at the ingredients, you know you’d be curious too. The dough was good. Tasted very honey-y. After I baked them they were still pretty darn good. I may or may not have taken more than a bite… Seriously. It tastes like cornbread and honey. But my review isn’t the most important one. Luckily, Millie had her best friend Rosie over this afternoon and I got some real feedback:

Here’s what I learned. Don’t try to feed dog and take pictures at the same time. Especially if you’re on the floor…

Moral of the story: Snickerpoodles approved.

White Bean Soup

Yesterday, my mom made some chicken noodle soup. Although I helped her make it, I will not be eating any. So, consulting My Father’s Daughter, I made myself some soup this afternoon. Again, using GP’s recipe.

The Food: White Beans

3 T EVOO

1 fennel bulb, thinly sliced

1 lg. yellow onion, thinly sliced

2 lg. garlic cloves, thinly sliced

Pinch crushed red pepper

1/4 tsp. dried oregano

1/4 tsp. fresh ground black pepper

2 14 oz. cans cannellini beans, rinsed and drained

2 pints vegetable stock

DIRECTIONS: In large soup pot heat EVOO. Add fennel and cook for 10 minutes (I did a little less) stirring occasionally. Add onion and garlic, turn heat as low as possible, and cook for 30 minutes, stirring occasionally, till vegetables are tender. (I cooked 45 minutes, 30 uncovered and 15 covered.)

Add crushed red pepper, oregano, and pepper. Cook for a minute. Add beans and stock, bring to a boil, lower to a simmer, salt to taste.

Cook on low for an hour. THEN. Dish up into broiler-safe bowls, top each with french bread and generously grated parmesan. Put under boiler till cheese melts and bread is crispy.

*The book offers this as one of two different ways to dish up the soup. For the other, check out the book.

 EAT.

The Fare: White Bean Soup

Vegetable Stock

I’m a vegetarian. Didn’t know that? Now you do.

Gwyneth Paltrow is amazing. Didn’t know that either? Shame on you.

I received her cookbook, My Father’s Daughter, recently and have been dying to make a few things. I wanted to make a soup, but first I had to start with with the stock. Vegetable stock at that. Thanks, GP.

The Food: Vegetables 

1 lg. yellow onion, roughly chopped

2 lg. carrots, peeled and roughly chopped

1 celery stalk roughly chopped

1 lg. leek roughly chopped

3 garlic cloves, minced

4 sprigs fresh parsley

4 sprigs fresh thyme

2 sprigs fresh tarragon

1 bay leaf

1 tsp. coarse salt

1 tsp. black peppercorns

3 qts. cold water

We grew leeks in our garden this summer and have been keeping them in our garage. It was pretty cool to a. see the transformation from this

to this, and b. use food that I, er my parents grew to make this.

DIRECTIONS: Put everything into a large pot. Bring to a boil. Reduce to a simmer for 45 minutes. Let cool. Strain into container. (Use to make soup!)

(Oh did this smell great. If only there was a scent feature on this thing.)

The Fare: Vegetable Stock

Seared Scallops with Risotto Cakes

The Food: Risotto and Scallops

When I looked at the grocery list the other day and saw “risotto cakes” I was utterly confused. My dad later told me that my mom had been raving about a dish she recently had at McCormick and Schmick’s in Kansas City and that we were attempting to recreate it for her birthday dinner.

I found this recipe online and while I didn’t follow it, it was nice to have some sort of guide.

Ingredients: (Serves 3)

1 box sun-dried tomato risotto mix

1/2 C onion finely chopped (optional)

4 C chicken stock

1 T olive oil

1 T butter

grated Parmesan cheese (optional)

6 scallops

1 box baby spinach

Handful of grape tomatoes diced

1 large garlic clove

6 T pesto

Directions:

(For Risotto taken from mix box)

In a sauce pan heat chicken stock, keeping on a low simmer.

In a separate medium-sized saucepan, heat the olive oil and butter over medium heat until melted. Add onion and sauté until translucent (5-7 min.). Add the rice and stir to coat all grains (2-3 min.). Do not allow the rice to brown.

Add seasoning packet and 2 C of the warmed stock. Stir occasionally until most of the liquid is absorbed (about 10 min.). Keep adding chicken stock 1/2 C at a time, stirring occasionally until absorbed. Repeat until all chicken stock has been added and absorbed (20-25 min.) Add grated parmesan and mix. Take off heat and let sit.

Heat up cast iron skillet (or heavy saucepan). While that’s heating up, in a small saucepan sauté spinach and tomatoes in olive oil and garlic until the spinach is dark green and wilted. Remove from heat. Form risotto into 3 hearty sized patties and plate. Place sauteed spinach and tomatoes on top of patties. Set aside (keep warm).

Once the skillet is extremely hot (this is crucial), drizzle olive oil in and place scallops inside. Searing should go quickly, be sure to cook both sides of scallops. Cook until moderately firm and they are lightly browned on both sides. Doneness can be determined by the color and texture of the scallops.

When they are done, place 2 scallops on each of the patties. Garnish each plate with 2 T pesto as desired.

The Fare: Risotto Cakes with Seared Scallops

 

 

This was a FABULOUS meal. I would definitely make it again and it would be great for company.

Until this meal, I must admit, I’d never eaten a scallop but was pleasantly surprised by how delicious they were. I was expecting a fishy taste and texture, but there was no fishy flavor at all and the texture was perfectly tender.

The risotto cakes were fairly substantial, my dad and I didn’t have a problem with them but my mom thought they should have been a little smaller.

I thought the pesto was the perfect complementary flavor for this dish, however, it certainly wouldn’t be necessary to accompany this.

Butternut Squash Lasagna

The Food: Butternut Squash

Not only do I find butternut squash one of the most delightful flavors to utilize in the fall, but we also grew them in our garden this summer and were still left with an abundance despite thorough distribution to neighbors. I have since been on alert for any kind of recipe that uses them.

Recipe found on Shape.com

Ingredients:

1 1/2 lb peeled, seeded butternut squash, buttercup squash, or kabocha squash

3 1/2 T olive oil

Salt and freshly ground black pepper

8 oz lasagna noodles

2 clv garlic, minced

4 cup lacinato (or regular) kale, rinsed and cut into ribbons

2 T sliced fresh basil leaves

3 T all-purpose flour

2 cup nonfat milk

2 cup part-skim ricotta cheese

1 large egg

2 T minced fresh oregano

Cooking spray

1 1/2 cup shredded part-skim mozzarella

 

Directions:

Preheat oven to 350F. Cut squash into thin slices and place on baking sheet. Drizzle with 1 tablespoon oil and a pinch of salt and pepper; toss to coat. Arrange in an even layer on baking sheet; roast for 30 minutes or until butternut squash has softened. Remove squash from oven (keep oven on).

While butternut squash roasts, bring a large pot of water to a boil. Add lasagna noodles and cook for 7 minutes or until al dente. Drain and rinse under cold water to prevent sticking.

In a medium skillet, heat 1 ½ teaspoons oil over medium-high. Add garlic; sauté. 2 minutes. Stir in kale and 1 tablespoon basil. Add ¼ cup water to skillet and cover; cook 5 minutes. Remove cover, reduce heat to low; cook 3 minutes more. Set aside to cool.

In a medium saucepan, heat remaining 2 tablespoons oil over medium-high. Add flour; whisk 1 minute. Slowly whisk in milk and a pinch of salt; bring to a boil, whisking constantly. Continue whisking for 2 more minutes or until white sauce thickens. Remove from heat.

Stir ricotta into kale. Add egg and oregano; stir. Season with salt and pepper.

Coat a 9-by-13-inch baking dish with cooking spray. Spread 2/3 cup of sauce over bottom. Arrange a layer of lasagna noodles over sauce. Gently spread half the ricotta mixture over noodles; top with roasted butternut squash. Sprinkle half the mozzarella over squash. Top with remaining ricotta, followed by lasagna noodles. Top with remaining sauce, basil, and mozzarella.

Coat a sheet of aluminum foil with cooking spray. Tent foil, sprayed side down, over lasagna. Bake 25 minutes. Remove foil; bake 15 more minutes to brown cheese slightly. Let butternut squash lasagna rest for about 5 minutes before cutting.

The Fare: Butternut Squash Lasagna

 

The recipe says it yields 8 servings, but this one pan fed seven, including seconds for some and a few pieces leftover.

 

The recipe said prep time was about 20 minutes. While it took me a little longer than that to prep, everything came to a finish around the same time which was ideal.

The kale was a twist on the usual spinach for me. I wasn’t sure how I would feel about the texture but I was pleasantly surprised.

The recipe calls for 1.5lbs of squash but I would double the amount next time. 1.5lbs was only enough for one layer of squash and I would have enjoyed more. It is after all the main ingredient.

This was a really delicious and relatively healthy main dish. I would for sure make this again.

 

Summer Citrus Salad

The Food: oranges, grapefruits, avocados

The “fruit guy” was in the neighborhood last week. Naturally, my dad decided we needed to buy two cases of fruit from him. We now have enough apples, oranges, and grapefruits in the basement to last us for a solid month. I’m pretty sure I made a salad similar to this last summer and the idea came back to me while the creative juices were flowing. This summer however, I’m feeling much more “chef-like” and thought I could make some improvements…

I only used one grapefruit and one modest-sized orange, cut off the peel and pith, then cut into segments. I also diced one avocado to add to the mix.

For the dressing: mix well equal parts olive oil and lemon juice (I did  2tbsp. each) with 1/2 part honey (1tbsp.)

Toss well in a bowl with lettuce and there it is.

The Fare: Summer Citrus Salad

Portion: This salad was the perfect size to generously accompany dinner for the 3 of us.

Taste: All of the fruit was perfectly ripe and had great flavor. My dad loved the fresh natural flavors but I ended up putting cracked pepper on my portion and wished it had had just a little more zip.

Repeat: For sure. Great for summer. Easy to make.

Embellishments: Some sliced almonds for crunch? Add some spices to the dressing/less honey/more lemon juice?

Other ideas? Let me know!