Santa Fe Quinoa

July 13, 2012 by Susan

Apartment living has its advantages for sure. No landscaping in the spring. No shovelling snow in the winter. The downside is we don’t have a grill, and who doesn’t love grilling in the summer? Luckily my parents live in suburbia and have a large yard…with a grill! Every time we visit we buy a big pack of chicken breasts, marinate them and grill them up. But we don’t eat them there…we bring them home! And we have cooked chicken in the fridge for the whole week to use in paninis, salads and quinoa dishes.

Last week’s marinade had a southwestern flavor and that is what inspired me to create this quinoa dish. To be honest, it is great even without chicken, but certainly adding the chicken makes it more hearty and filling and a perfect meal on its own. In the time it takes you to cook the quinoa you can have all the other ingredients cooked and ready to add. Super quick, very easy and healthy for you. Oh, and you won’t believe how delicious it is.

Here’s what you will need to serve 4 (as a side dish)

Recipe

1 1/2 cups quinoa, uncooked

3 cups chicken stock (or a combo of stock and water)

2 medium shallots, small dice

1 red pepper, small dice

1 jalapeno (most of seeds and ribs removed), small dice

2 cloves garlic, minced

1 can black beans, rinsed and drained

1/4 cup frozen corn

1/2 cup fresh cilantro, chopped

salt & pepper

grilled chicken, diced (optional)

Dressing

1 lime, zested and juiced

pinch of cayenne pepper

1/3 cup olive oil

salt & pepper

Method

Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.

Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.

In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.

Santa Fe Quinoa

Author: Feasts And Fotos

Ingredients

1½ cups quinoa, uncooked
3 cups chicken stock (or a combo of stock and water)
2 medium shallots, small dice
1 red pepper, small dice
1 jalapeno (most of seeds and ribs removed), small dice
2 cloves garlic, minced
1 can black beans, rinsed and drained
¼ cup frozen corn
½ cup fresh cilantro, chopped
salt & pepper
grilled chicken, diced (optional)
Dressing
1 lime, zested and juiced
pinch of cayenne pepper
⅓ cup olive oil
salt & pepper

Method

Prepare quinoa according to directions, using chicken stock as your liquid. Set aside.
Meanwhile, in a large skillet saute shallots, red pepper, jalapeno and a pinch of salt and pepper in some olive oil over medium heat until they start to soften, about 5 minutes. Add garlic and saute another minute. Add frozen corn, again cook for one minute. Add beans, cooked quinoa and cilantro. Mix well. If you are adding grilled chicken add it to the skillet now.
In a bowl combine the lime zest and juice, cayenne and olive oil with a pinch of salt and pepper. Pour over quinoa mixture and stir well to combine.

Quinoa with Chicken and Zucchini

September 28, 2011 by Susan

A few years back I posted a recipe for chicken and vegetable couscous. After making the dish a few times I substituted the couscous with quinoa and have been making it that way ever since. Quinoa is a super food, afterall, so I try to incorporate it whenever I can. And it’s just so easy to cook!

Over the past few months I have made one more adjustment, substituting the olives with mushrooms. I just can’t seem to stomach olives during this pregnancy. And you know what – the dish is just as great! I give this quinoa dish to my husband for lunch alot and he loves mushrooms, so I’ve gotten zero complaints from him. It is quick to make and hearty to eat, an all around winner.

Here’s what you will need to serve 4…
2 tbsp olive oil

2 large thin, boneless chicken breasts, cubed

1 large onion

2 zucchini, cubed or cut into 1/2 moons

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

1-2 pinches of cinnamon

8-10 crimini mushrooms, sliced (not too thin)

1 1/2 cup quinoa

3 cups chicken stock, low sodium

1/4 cup parsley, finely chopped

1/4 cup mint leaves, finely chopped

Salt & pepper
Add quinoa and chicken stock in a pot, bring to a boil, reduce to simmer and cook for approximately 15 minutes. Fluff with a fork.

Meanwhile, heat olive oil in a large skillet. Add the chicken cubes and cook until lightly browned on both sides, 3-5 minutes. Push the chicken to one side of the pan and add the onion, zucchini and mushrooms. Cook for 4-5 minutes. Add the garlic, lemon zest, red pepper and cinnamon. Season with salt & pepper. Cook for 3 more minutes.

Add the cooked quinoa to the chicken mixture and stir to combine. Turn off heat and add the parsley, mint and lemon juice. Mix well.
Recipe originally adapted from Rachael Ray

Lentil and Sausage Stew

March 25, 2011 by Susan

Despite the fact that it is technically spring, it is still cold outside! When will this end? Within a one week span one day was 70 degrees and gorgeous and another day it snowed.

Oiy.

Just when I thought the days of hot soups and stews were winding to an end I found myself standing over a pot of simmering lentil and sausage stew. This stew has become one of our favorites this past winter. Hearty and healthy, comforting and delicious. I originally created this recipe using carrots instead of the red pepper that I used in this version. I alternate depending on whichever I have on hand. Also, using regular italian sausage is wonderful as well. We use chicken in an effort to be a bit more healthy. Both are equally yummy.

I prefer to use french lentils for this stew, they seem to hold their shape better. But you can certainly use whichever type of lentils you have on hand, just be sure you don’t overcook them.

Here’s what you will need to serve 4…

Recipe

2 cups french lentils (1-15 oz bag), picked through and rinsed

5 cups water

4-6 large chicken sausage links

3 stalks celery, peeled and small diced

1 large onion, small diced

1 large red pepper, small diced (or carrots)

3 cloves garlic, minced

2 cloves garlic, peeled and left whole

1 tsp red pepper flakes

1 tbsp tomato paste

1 can whole peeled tomatoes, with their juice

2 cups low sodium chicken stock

2 large bay leaves

big pinch of dried thyme

1/2 bunch of fresh parsley, chopped

olive oil

salt & pepper to taste

Method

Turn the oven on to broil.

In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves. Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.

Meanwhile, in a large skillet heat a few tablespoons of olive oil. Add onions, celery, red peppers (or carrots) and red pepper flakes and saute for 10 minutes or until softened. Add the tomato paste and stir into onion mixture for 2 minutes. Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.

Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables. Add chicken stock as well. Bring to a boil, reduce heat and simmer for 10-15 minutes.

Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time. Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them. Once cooled slice them up. I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.

When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce. At this time you can add the sausage to the pot as well. Stir everything to combine and continue simmering over low heat for 10 minutes. If you would like the stew more liquidy, add the remaining lentil liquid.

Turn off the heat and add alot of chopped parsley. Mix well.

Feel free to sprinkle some parmigiano reggiano on top when serving.

Lentil and Sausage Stew

Author: Feasts And Fotos

Ingredients

2 cups french lentils (1-15 oz bag), picked through and rinsed
5 cups water
4-6 large chicken sausage links
3 stalks celery, peeled and small diced
1 large onion, small diced
1 large red pepper, small diced (or carrots)
3 cloves garlic, minced
2 cloves garlic, peeled and left whole
1 tsp red pepper flakes
1 tbsp tomato paste
1 can whole peeled tomatoes, with their juice
2 cups low sodium chicken stock
2 large bay leaves
big pinch of dried thyme
½ bunch of fresh parsley, chopped
olive oil
salt & pepper to taste

Method

Turn the oven on to broil.
In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves. Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.
Meanwhile, in a large skillet heat a few tablespoons of olive oil. Add onions, celery, red peppers (or carrots) and red pepper flakes and saute for 10 minutes or until softened. Add the tomato paste and stir into onion mixture for 2 minutes. Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.
Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables. Add chicken stock as well. Bring to a boil, reduce heat and simmer for 10-15 minutes.
Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time. Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them. Once cooled slice them up. I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.
When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce. At this time you can add the sausage to the pot as well. Stir everything to combine and continue simmering over low heat for 10 minutes. If you would like the stew more liquidy, add the remaining lentil liquid.
Turn off the heat and add alot of chopped parsley. Mix well.
Feel free to sprinkle some parmigiano reggiano on top when serving.

String Bean and Tomato Salad

August 11, 2010 by Susan

This is turning into one of my favorite side dishes for the summer. It’s delicious and for sure that is the most important factor in deciding whether a dish will make an appearance again in our house. Who wants to spend time making something that’s just….blah? Before discovering this salad I have to say that I rarely, if ever, made string beans. They were the forgotten vegetable over here! I can’t begin to tell you why, I just never made them. But all that has changed now.

Another two factors determining if I repeat a dish…ease in preparation and how long leftovers last. This recipe excels in those two areas. I mean….EASY. These little string beans do require a bit of work (cutting off the ends and steaming), however, that’s about the only work you will be doing, other than some light chopping. And they last a long time in the fridge! Honestly, I forgot about a tiny bit I had leftover in the back of my fridge (for like 5 days) and decided to risk my life and eat it (it smelled fine!) and lo and behold, I’m still here to write about it. It was still good!

You know what else I love about this recipe? It’s just different. Well, for my kitchen, at least. As I mentioned, I don’t make string beans, ever, so it’s a lovely change. Also, there’s an herb in here that I hardly use – tarragon. It adds a very nice little ‘something’ to this salad.

This healthy salad is a perfect side dish that I love serving with grilled chicken breasts or even fish. We are trying to cut back on our red meat intake, but I can just imagine this salad going so well with a thick, juicy steak. Yummy!

Here’s what you will need to serve 4-6 as a side dish…

Recipe

1.5 lbs string beans, stem ends cut

1.5 pints grape tomatoes, halved

1/4 cup extra virgin olive oil

1 large shallot, very finely chopped

1 tbsp tarragon, finely chopped

1 tbsp parsley, finely chopped

salt & pepper to taste

Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don’t want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).

Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.

Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Recipe adapted from Food & Wine Magazine.

String Bean and Tomato Salad

Author: Feasts And Fotos

Ingredients

1.5 lbs string beans, stem ends cut
1.5 pints grape tomatoes, halved
¼ cup extra virgin olive oil
1 large shallot, very finely chopped
1 tbsp tarragon, finely chopped
1 tbsp parsley, finely chopped
salt & pepper to taste
Kalamata olives (optional)

Method

Steam string beans until just tender, approximately 10 minutes. Beans should still have a crunch to them, you don't want to overcook and have them mushy. Remove beans from steamer and allow to cool on a sheet pan. Once they are cool enough to handle, remove excess water with a paper towel. Place beans in a large bowl. Add the tomatoes (and olives if you decide to use them).
Meanwhile, in a small bowl whisk the olive oil with the shallots, tarragon, parsley and some salt and pepper. Add the dressing to the bean mixture and toss well. Transfer to a platter and serve.
Salad lasts several days in the fridge, just allow it to come to room temperature before serving. This will allow the dressing to loosen.

Mediterranean Quinoa

July 21, 2010 by Susan

Quinoa is a staple in our house, we absolutely love it. If I had to guess I would say we eat it, in one form or another, 4 times per week.

Not only is quinoa super healthy and delicious, it is extremely versatile. It is a no-brainer to have it as a side dish, plain or adding some toasted pine nuts to it. But I have started preparing it as a main meal, a one pot dish, if you will.

One of our favorite ways to eat quinoa is with chicken and zucchini. Awhile back I posted a recipe for it with couscous but rarely ever make it with couscous – it’s always with quinoa now. Since we love it so much I set out to create another dish in the same vain. And this is what I came up with…Mediterranean Quinoa! I pretty much just grabbed that name out of the clear blue, so clever isn’t it? Well…the ingredients I chose for this dish remind me of the mediterranean, probably a blend of Italy (sun dried tomatoes) and Greece (kalamata olives). I think it’s a lovely combination as does my husband. He boldly stated that this dish is now his favorite, pushing the chicken and zucchini quinoa into second place! He really loves artichoke hearts, so I suppose this news should not be all that shocking to me.

This quinoa is perfect as a lunch or a light dinner and it keeps well in the fridge for a few days. The flavors of this dish blend very well together and it is a snap to put together. I hope you think so as well.

Here’s what you will need to serve 3-4 as a lunch…

Recipe

1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)

1 medium onion, chopped

2 garlic cloves, finely chopped

1/2 cup marinated sun dried tomatoes, chopped

1 9-oz bag frozen artichoke hearts

1/4 cup kalamata olives, pits removed, roughly chopped

1 lemon, zested and juiced

1/2 cup parsley

2 pinches dried oregano

2-3 thin chicken breasts, cut into one inch cubes

Method

Cook quinoa according to package, using chicken stock or water. Set aside.

In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil). Add cubed chicken and sprinkle with oregano. Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally. Push chicken to the side of the pan to make room for the onions. Saute for 4-5 minutes until softened. Add the garlic. Push the onion mixture to the side to make more room and add the artichoke hearts. No need to defrost them, just toss them into the hot pan. After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together. Lower the heat.

To this mixture add the sun dried tomatoes, olives and lemon zest. Stir to combine. Turn off the heat and add the parsley and lemon juice. Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

Mediterranean Quinoa

Author: Feasts And Fotos

Ingredients

1 cup quinoa, cooked in chicken stock or water (I prefer chicken stock)
1 medium onion, chopped
2 garlic cloves, finely chopped
½ cup marinated sun dried tomatoes, chopped
1 9-oz bag frozen artichoke hearts
¼ cup kalamata olives, pits removed, roughly chopped
1 lemon, zested and juiced
½ cup parsley
2 pinches dried oregano
2-3 thin chicken breasts, cut into one inch cubes

Method

Cook quinoa according to package, using chicken stock or water. Set aside.
In a large saute pan heat 2 tablespoons of oil (I use the sun dried tomato oil). Add cubed chicken and sprinkle with oregano. Cook for approximately 5-7 minutes or until lightly browned, stirring occasionally. Push chicken to the side of the pan to make room for the onions. Saute for 4-5 minutes until softened. Add the garlic. Push the onion mixture to the side to make more room and add the artichoke hearts. No need to defrost them, just toss them into the hot pan. After 3 minutes combine the artichokes with the onion mixture and the chicken, mixing everything together. Lower the heat.
To this mixture add the sun dried tomatoes, olives and lemon zest. Stir to combine. Turn off the heat and add the parsley and lemon juice. Finally, add the cooked quinoa to the chicken mixture and stir well to incorporate all the ingredients and flavors.

Salmon and Edamame Salad

March 9, 2009 by Susan

I have been making this salmon salad for years, mostly in the summer. Last week I got such a craving for not only some nicer weather, but this salmon dish. I absolutely love it.

Salmon could be expensive these days. Particularly the wild salmon, the kind that is supposed to be more healthy for us. As it turns out, last week I found myself in Flushing, NY for the first time and discovered the many interesting and inexpensive markets there. It’s a fascinating spot, once you walk out of the subway you literally feel as if you have been transported to China or Korea. The markets carry wonderful produce as well as tons of fish! The salmon, although not the wild variety, was calling out to me and I immediately thought I would use it in this salad.

This recipe is adapted from Ina Garten’s Salmon Salad. The main change I made was swapping out the celery for edamame. I’m sure the celery version is great, but I saw an opportunity to use edamame, a soybean, instead. Edamame is a complete protein containing all of the amino acid building blocks. It also provides an antioxidant boost from plant chemicals called isoflavones, is high in protein and fiber and is gluten free. They are so easy to prepare because they are sold frozen, just like frozen corn. All you need to do is defrost! They are so delicious.

This dish is a sinch to make and holds up well in the fridge for a few days. Actually, it gets better as it sits. I find myself snacking on this by the spoonful when I have it on hand. This salad is best served chilled, or at room temperature. You can spoon some onto a mixed green salad, put some into endive spears as an appetizer or just eat it by the spoonful, as I usually do.

Treat yourself to a healthy, low-calorie snack for a change, one filled with healthy Omega 3’s, soy, protein and fiber. You’ll feel a tiny bit better about the impending bikini season. Maybe. Ugh!

Here’s what you will need to serve 4…

Recipe

1 pound cooked salmon, chilled (I use fillets, no bones!)

1 cup frozen edamame, defrosted

1 tablespoon red onion, very small dice

2 tablespoons fresh dill, minced

1 heaping tablespoon capers, drained

1 1/2 tablespoons raspberry wine vinegar

1 1/2 tablespoons olive oil

salt & pepper to taste

Method

Cook the salmon. (I usually just bake it in the oven at 375 for about 20 minutes). Allow to cool completely. Break up salmon into very large chunks, removing skin and of course any bones. Place the salmon in a bowl. Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper. Mix well and serve chilled.

Salmon and Edamame Salad

Author: Feasts And Fotos

Ingredients

1 pound cooked salmon, chilled (I use fillets, no bones!)
1 cup frozen edamame, defrosted
1 tablespoon red onion, very small dice
2 tablespoons fresh dill, minced
1 heaping tablespoon capers, drained
1½ tablespoons raspberry wine vinegar
1½ tablespoons olive oil
salt & pepper to taste

Method

Cook the salmon. (I usually just bake it in the oven at 375 for about 20 minutes). Allow to cool completely. Break up salmon into very large chunks, removing skin and of course any bones. Place the salmon in a bowl. Add the edamame, red onion, dill, capers, raspberry vinegar, olive oil, salt and pepper. Mix well and serve chilled.