Tuesday, November 22, 2011
Monday, November 21, 2011
Thanksgiving is upon us!!!
Tuesday, November 1, 2011
Tuesday, October 18, 2011
Monday, September 19, 2011
Wednesday, September 14, 2011
Monday, September 5, 2011
Tuesday, August 30, 2011
Tuesday, August 9, 2011
Both actually. Quinoa is a wonderful grain-like thing I discovered a few years ago and I have never looked back. I call it a grain-like thing because that's exactly what it is. It's not quite a grain or a seed. And it's related to the tumbleweed. Make of that what you will.
Anyway, it turns out our friend quinoa is a superfood. It is a good source of fiber and phosphorous and it is high in iron and magnesium. It is a complete protein and has a very unique set of amino acids. It has a ton of folate (holla at my preggos!) and is gluten-free. It's pretty tasteless so you can put it in anything. It makes a fantastic gluten-free substitute to couscous. I mean, what more could you want out of a grain-like thingie?
So a few words about this salad: Brandon and I are partial to rib-eye steak but it's pretty marbled, so if you don't want to fight with the fat as you're cutting it, just get a sirloin. Or make it vegetarian by omitting the steak entirely.
Also, I do all of the seasoning on this salad at the very end when everything is on my plate and I'm about to eat it. I add olive oil, red wine vinegar and salt and pepper much like I would to a green salad. I put those ingredients on this recipe but please feel free to add your own fixins'. Different types of vinegar, steak sauces, you name it. And let me know how it goes!
Cold Steak and Quinoa Salad
1 cups quinoa
1 ½ cups of water
Steak - about 10 oz.
1 red pepper, sliced
2 red onions, sliced
2 cups halved Cherry tomatoes
2 tblsp parsley, finely chopped
Feta cheese to taste, I like alot
Olive oil for drizzling
Red wine vinegar
Salt and pepper
- Cook quinoa by placing it in a 3 quart(ish) pot and adding the water. Bring to a boil then cover and simmer until water evaporates and quinoa is cooked through – about 10 minutes. Quinoa should be transparent when fully cooked, unless you bought red quinoa....then it'll be maroonish. When cooked, place quinoa in a large bowl.
- Meanwhile, cook steak on a non-stick pan over medium heat for 3-4 minutes on each side for medium-rare. Remove from heat and set aside to cool. Do not tent in foil, this overcooks your steak, just put steak on a plate and walk away. Once steak has cooled and rested for about 20 minutes, slice thinly perpendicular to the grain of the steak and set aside or refrigerate if you so choose.
In a medium pan heat 1 tablespoon of canola oil over medium-high heat. When the oil is hot it should move around the pan easily, like water. Once the oil is hot, place the red pepper and cook, stirringly often, until soft, but not falling apart - about 4 minutes.
- Once the red pepper is done remove from heat and place in the bowl with the quinoa. Return pan to heat and repeat process with the onions, adding more oil if necessary. Then add the onions to bowl containing the quinoa and the peppers.
Add cherry tomatoes, feta cheese and parsley to quinoa bowl and mix gently. Spoon quinoa salad onto a plate and top with a few pieces of steak, and then drizzle with olive oil and bit of red wine vinegar. Salt and pepper to taste.
Friday, July 29, 2011
- After roasting ingredients throw them all in a blender with a pulse button. Pulse ingredients until salsa is desired consistency. I like a watery salsa that I can pour onto my tacos.
- Optional Extra Step: I like to fry my salsa sometimes, just to intensify it a little more. Just pour salsa onto hot pan with about a teaspoon of oil and cook until it has thickened a bit.
Wednesday, July 27, 2011
Salmon and Cannellini Salad
3 small salmon steaks
2 cans of cannellini beans, rinsed
1 cup red onion, chopped
3/4 cup sun-dried tomatoes, roughly chopped
Salt and pepper to taste
Lemon vinaigrette (recipe below)
- Spray cooking oil on non-stick pan and place salmon steaks (skin side down, if applicable) on pan. Cook 5-6 minutes and turn over and cook until salmon falls apart easily when tested with a fork (you don’t have to overcook the salmon if you don’t want to). Place on plate to cool.
- In a medium bowl mix beans, red onion, sun-dried tomatoes, and about ¾ of vinaigrette. Flake salmon and add to bean mix. Salt and pepper to taste.
- Place a handful of leafy greens on a plate then place the salmon/bean mix on top. Add more vinaigrette if desired. Gobble up and lick your plate.
Makes about 1 1/4 cups.
¼ cup white wine vinegar
¼ cup fresh lemon juice
2 cloves of garlic, minced
¾ cups canola oil
- Combine first 3 ingredients in a small bowl. Slowly whisk canola oil into the mixture.
- Save in airtight container in the fridge and it should last about 2 weeks.
Thursday, July 21, 2011
5 tblsp canola oil and extra for rice
1 tblsp minced ginger
1 tblsp minced garlic
2 cups (more or less) day-old brown rice
1 cup frozen peas
2 tblsp chopped cilantro
Salt and pepper
- Heat 5 tblsp of canola oil over medium-high heat then whisk the eggs really well and add to hot oil. Eggs should immediately start to puff up. Swish around for a little bit until eggs are completely cooked, but without too many brown spots. This happens FAST so no sleeping at the wheel.
- Remove egg from heat, reserving some of the cooking oil in the pan, and place egg on a plate with paper towels to absorb excess oil.
- Add about a tablespoon of oil and lower heat to medium. Add garlic and ginger and cook for about a minute until soft and fragrant. Add brown rice and stir to coat with oil.
- Add frozen peas and cook just until rice and peas have heated through. Take off the heat and add cilantro and egg then salt and pepper to taste.
Thursday, July 14, 2011
Friday, June 24, 2011
Monday, June 20, 2011
Yay! Knowledge is power. Once you get the hang of this, chopping onions will go by super fast making your favorite dishes, like guacamole, will be a quick reality. Practice makes perfect so go out and chop onions.
Let me know how it goes or if I can research some more chopping techniques for you guys (or guy? I don't know how many readers I have). Also, sorry if the pictures look backwards, I'm left-handed.
Thursday, June 16, 2011
Monday, June 13, 2011
Saturday, June 11, 2011
"Really?" I thought, "This doesn't get exhausting for you?"
Ugh, that sounds like the worst. I love planning menus, but "approaching every meal like a celebration" just makes for an over-tired mom and a wife that won't put out. Not a win-win.
Instead, I approach cooking calmly and collectedly and like someone who doesn't have a housekeeper. On Sunday night I make a loose menu for the week, on Monday go shopping and make sure my fridge and pantry are stocked, and every day I assess: How much time do I have? What will trick my toddler into eating vegetables? What sounds delicious?
Sometimes I time-splurge and make gnocchi from scratch while leaving everything else, toddler excluded, unattended. But give me a break, that only works when the stars align. Most of time I rely on my bag of tricks and make something that is quick and covers most of the food groups.
Last Monday this more or less fit both:
Cheese Ravioli with Tomato Bacon Sauce*
(Disclaimer: I got the idea to put bacon in the sauce from a friend. Please no one sue me.)
1.5 lbs of any frozen cheese ravioli (I used Kirkland), cooked according to instructions on package
6 strips of low-sodium bacon, roughly chopped
1 tblsp (good, if you can) olive oil
2 cloves of garlic, minced
Two medium tomatoes, chopped
2 tblsp parsley
Pepper to taste
Add bacon to a non-stick pan over medium-high heat. Cook for 4-8 min or until bacon is barely crispy and has rendered its fat. Add olive oil and garlic, cook for 30 seconds until fragrant then turn off burner and add tomatoes (make sure you get the juices from the tomatoes) along with parsley. Add pepper to taste.
4 tblsp butter