Dinner #7: Colorful Quinoa Bowls

I struggle with making quinoa. It is apparently some type of wonder-food, but it is also one of the most bland things I've ever tasted. I have bookmarked a ton of quinoa recipes, but in reality have made very few of them. That is why I was so thrilled with how this recipe turned out!

It was flavorful, bright, and colorful. I almost wanted to title this post: "Snow on the Mountain Christmas Quinoa". I loved the slight bitterness of the broccolini, the sweet richness of the red peppers, and the saltiness of the Feta. All those flavors actually complimented the the "nuttiness" (read: blandness) of the quinoa.

Also, I finally am able to spell Q-U-I-N-O-A with confidence. Phew...that took a while! ;-)


Colorful Quinoa Bowl

Adapted from SPROUTED KITCHEN

Servings: 4

Difficulty: Easy

Ingredients:
1 c. organic pre-rinsed quinoa*
2 small bunches broccolini, cut into 1 in. pieces

1 c. roasted red peppers, rinsed, drained and roughly chopped

1/4 c. capers, rinsed and drained
14.5 - 15 oz. can organic chick peas, rinsed and drained
3 Tbsp. fresh parsley, roughly chopped
2 tsp. dried oregano
S+P to taste

Juice of 1 lemon

1 Tbsp. EVOO

4-6 oz. block of Feta cheese, cubed

Bring 2 c. water and quinoa to a boil in a saucepan. Reduce heat, cover, and cook for 8-10 minutes. Throw the broccolini in the saucepan with the quinoa, cover it up again and cook about 5 minutes more until water is absorbed and broccolini is bright green.

Mix quinoa, broccolini, and the next 8 ingredients through EVOO in a large mixing bowl. Let mixture sit to cool slightly before serving it up in individual bowls. Finally, top with Feta cubes.

*If you don't buy pre-rinsed quinoa make sure you rinse it before cooking.

Dinner #6: Baked Sweet Potatoes with Chili

The sweetness of the baked potato goes so nicely with the smokiness of the chili. Now I have to find a recipe for sweet potato chili...

Topped with Monterey Jack cheese, jalapeno slice and sour cream

Baked Sweet Potatoes with Chili
Adapted from SPROUTED KITCHEN
Yield: 6 servings
Difficulty: Easy


Ingredients:
6 small organic sweet potatoes (I used 2 giant cut in half + 2 small)
2 tsp. EVOO
1 c. organic yellow onion, diced
3 cloves garlic, crushed
1 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. paprika
1/2 tsp. kosher salt
red pepper flakes, to taste
2 - 14.5 oz. cans fire-roasted, no salt added tomatoes
1 - 15 oz. can organic pinto beans, rinsed and drained
1 - 15 oz. can organic black beans, rinsed and drained


Possible toppings/garnishes:
Sour cream
Greek yogurt
Fresh cilantro
Thinly sliced jalapenos
Freshly grated Monterey Jack


Pre-heat oven to 400. Pierce the sweet potatoes with a fork and wrap loosely in foil. Bake for 45-60 minutes or until potatoes are soft.


While potatoes bake, saute onion and garlic in EVOO until onions are soft. Add spices and tomatoes. Cover and simmer for 20 minutes. Add beans and continue to simmer until potatoes are finished baking.


Split each baked sweet potato open and top with 3/4 c. chili. Add toppings as desired.

Topped with sour cream, cilantro, and jalapeno slices

Tzatziki Potato Salad

I had some leftover tzatziki sauce from the falafel I made at the end of last week.  I also had a bag of organic red skinned potatoes that I didn't want to go to waste. Then I saw this recipe come across my Google Reader.


I thought I could boil just enough potatoes to use up the tzatziki but looking back I now realize I was lying to myself. Upon tasting, I made more tzatziki and I boiled more potatoes.

I never would have thought to combine cool, tart tzatziki with starchy potatoes. To someone who never tires of classic potato salad, this variation is strange, new, and delightful.


Tzatziki Potato Salad
Adapted from smitten kitchen
Yields: 8-10 servings
Difficulty: Easy


2 1/2 - 3 lbs red skin potatoes, cubed
1 1/2 c. 2% greek yogurt
2 small organic cucumbers, peeled, seeded, and finely chopped
1 Tbsp fresh chopped dill + more to taste
Fresh squeezed juice of 1 lemon
Salt & fresh ground pepper to taste


Cook potatoes in salted boiling water until al dente.


While potatoes cook, combine greek yogurt, cucumber, dill, lemon juice, S+P.


Drain potatoes and combine with tzatzkiki sauce. Chill before serving.

Dinner #5: Quinoa Falafel

I found a new favorite blog this week, SPROUTED KITCHEN. I love the photos and I love originality of recipes. Basically, I love the whole idea behind the blog. This is the first recipe I've made from the site and I'm sure that I will be making many more.

Disclaimer: This is not traditional falafel. It's a lighter take on the traditional street food from the Middle East. Also I realize that Tzatziki sauce is not a traditional topping for falafel. I just thought it would taste good and...it did! I served the falafel topped with Tzatziki sauce on a bed of fattoush (chopped herb and vegetable salad with lemon and olive oil).

Fatoush Salad

Quinoa Falafel
Adapted from SPROUTED KITCHEN
Yield: 8 patties
Difficulty: Medium


1/2 c quinoa
1 c carrots, sliced
3 Tbsp parsley, roughly chopped
1/2 c green onions, cut to 1 inch pieces
15 oz can organic garbanzo beans (chick peas)
2 organic eggs
2 Tbsp fresh squeezed lemon juice
1 tsp cumin
2 tsp ground coriander
2 Tbsp toasted sesame seeds
2 cloves garlic
Salt and fresh ground pepper
Handful of panko bread crumbs, if too wet
2 Tbsp olive oil


Cook quinoa according to package directions.


Pulse carrots and parsley together in a food processor. Add the next 8 ingredients (through garlic). Pulse until combined. Add quinoa and season with salt and pepper. Pulse until combined. Note: If the mixture seems too wet, add a handful of panko bread crumbs and mix.


Add 1 Tbsp of oil to a non-stick skillet over medium heat. Divide falafel mixture into 8 portions. Shape each portion into a ball and flatten slightly. Cook patties in batches, adding more oil as needed. Cook falafel until nicely browned.


Remove from heat and top with sauce of your choice.

Homemade Pesto

I've always wanted to make homemade pesto! It turned out really well, certainly better than what I usually buy in a jar at the supermarket.

Use it to sauce pasta, as dip for veggies, spread it on pizza dough in place of tomato sauce, or my personal  favorite - mix it into scrambled eggs.

Roasted tomato and Gorgonzola ravioli with homemade pesto

Homemade Pesto
Adapted from pickyourown.org
Yield: 1 c
Difficulty: Easy

Ingredients:
1/4 c good quality EVOO
1/4 c pine nuts
3 garlic cloves, roughly chopped
2 c packed organic basil leaves
1/4 c grated Parmesan
1 Tbsp fresh squeezed  lemon juice


Place EVOO, pine nuts and garlic in a food processor. Pulse until smooth. Add basil leaves and pulse to a paste like consistency. Add Parmesan and lemon juice. Pulse till well combined. Refrigerate in an air-tight container for up to 1 week.

Dinner #4: Eggplant Tortino with Kalamata Marinara

Only two weeks in and I'm already falling behind in blogging my recipes! I made this delicious stack of tender eggplant, fresh mozzarella, and creamy greens last week. The marinara sauce topping it all off is blended with kalamata olives which gives it a greater depth flavor. I wish there were enough leftovers that I could still be eating it this week.

I prepared this dish over two nights. I prepped the eggplant and the creamy swiss chard sauce one night and assembled and baked it the following evening. Serve with Trader Joe's garlic bread sticks, a big bowl of salad, or both.

I would take this over traditional layered lasagna any day!

Eggplant Tortino in a Kalamata Olive Marinara Sauce

Adapted from Closet Cooking

Yields: 6 servings

Difficulty: Medium

Ingredients:
1 Tbsp olive oil + more for brushing
2 lbs eggplant (about 2 1/2 small), cut to 1/4 in slices
S&P to taste
2 cloves garlic, finely chopped
1/2 tsp red pepper flakes
2 bunches swiss chard, stems removed and discarded, greens chopped coarsely
1/4 c organic half and half
1/2 c freshly grated provolone
3 organic eggs, beaten lightly
1 ball fresh mozzarella, sliced thinly
1/2 c grated parmesan
3 c kalamata marinara (see recipe below)


Place a layer of eggplant slices in a large colander. Sprinkle generously with salt. Add another layer of eggplant slides, sprinkle with salt, and repeat until all eggplant is in colander. Let sit for 30 minutes. After 30 minutes, rinse eggplant slices and pat dry. This will help to draw out some of the bitterness in the eggplant.


Preheat oven to 400. Line a baking sheet with parchment paper. Brush parchment paper with a small amount of oil. Arrange eggplant slices on baking sheet, overlapping slightly. Brush tops of eggplant slices with olive oil and sprinkle with salt & pepper. Bake for 15 - 20 minutes until eggplant is browning and beginning to soften.


Add 1 Tbsp oil to a pan over medium high heat. Add garlic and red pepper flakes. Stir continuously for 1 minute. Then add swiss chard. Cook a few minutes until the greens are wilted. Add half and half. Stir until heated through. Then remove pan from heat and add the provolone. Wait until the mixture has cooled, then add the 3 eggs and mix to combine.


Spray an 8x11 glass baking dish with olive oil. Cover the bottom of the dish with a 1/3 of the eggplant, followed by 1/2 of the swiss chard sauce, followed by 1/2 the mozzarella slices. Build another lay of 1/3 of the eggplant, rest of the swiss chard sauce, and rest of the mozzarella. Top with remaining eggplant and sprinkle the parmesan cheese over the top.


Bake for 30 minutes until the sides are bubbling and the top is nicely browned. Let stand 5 minutes before serving. Top each serving with 1/2 c kalamata marinara.


~ ~ ~
Kalamata Marinara:
1 jar organic tomato and basil marinara
handful of kalamata olives
red pepper flakes, to taste


Add marinara sauce and olives to blender and blend to your desired consistency. Heat over medium heat until bubbling. For a slightly spicier sauce, add 1/2 tsp of red pepper flakes while cooking. 

Seeing Green

Since being a weekday vegetarian, I am fast becoming a pro at washing and cleaning greens. It's nice to know I have a backup degree/career ~ PgC ~ Professional Green Cleaner.


It is not without its frustrations however. You start out with 2 huge bunches of greens and after cooking you have about 1/2 cup left if you're lucky.