Quinoa Salad with Corn and Red Pepper

Posted on May 19, 2009 by kitchenbelle

 

m

Quinoa is all the rage these days!  Everywhere I turn there are either quinoa recipes or articles praising quinoa as the best food source ever.  I had to get on the bandwagon!  I’ve been holding on to a box of quinoa for a few weeks now and I finally settled on making  this Martha Stewart recipe.  I was quite pleased! The taste and texture of the quinoa reminded me of a combination of rice and couscous–I think that if it were possible to “mate” the two, this is the taste and texture you would get! 

 Because I served this as a main dish, not a side, and I didn’t know what to expect, I decided to add some pulled chicken breast.  (I actually bought one of those grocery store roasting chickens and pulled off the deliciously moist meat—I am surprised over and over and over at how fabulous these birds are!)  That said, this is a filling meal and by no means did it need the chicken.  Without the chicken I think this would be a perfectly satisfying gluten free vegetarian main course or side. Also, I think it would pair perfectly with turkey tips or steak tips (or any other grilled or broiled protein–think Memorial Day cookout!).    

This recipe was a light yet filling, delicious, and nutritious gluten free meal—and a perfect introduction to this super-grain.

Quinoa Salad with Corn and Red Pepper:

  • 2 tablespoons olive oil
  • 1 tablespoon red cider vinegar
  • 3 tablespoons fresh basil, thinly sliced
  • 1.5 teaspoons mustard powder
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1.5 cups quinoa, cooked according to package directions, using chicken or vegetable broth in place of water
  • 1 cup of frozen corn kernels, thawed
  • 1 red bell pepper, stemmed, seeded, and diced
  • 3 scallions, thinly sliced
  • chicken breast pieces, cooked
  • baby spinach

Whisk olive oil, vinegar, basil, mustard powder, and garlic in a large bowl.  Season to taste with salt and pepper.

Add the (cooked) quinoa, corn, chicken, diced red pepper, and half of the sliced scallions to the bowl.  Toss lightly to combine.

Arrange baby spinach on individual serving plates or a platter.  Mound salad on the center.  Garnish with remaining scallions.

m

Recipe adapted from MarthaStewart.com.

Filed under: Appetizer, basil, chicken, corn, gluten free, Main Dish, peppers, quinoa, salad, Side, spinach | 2 Comments »

Chicken Lo Mein

Posted on May 18, 2009 by kitchenbelle

m

 I like to keep my eye out for recipes that are delicious and fresh substitutes for takeout.  This one caught my eye because it is packed with vegetables.  Also, it contains those scrumptious soba noodles that I just can’t seem to get enough of these days!  The cremini mushrooms have a strong earthy flavor that adds some depth to this dish.  (You could always substitute button mushrooms if the cremini are too “dirty” for you.)  This dish tastes even better reheated and eaten a few days later.  This is definitely another one of those instances where you could throw this in a little white box with a thin wire handle and enjoy the best take out you never ordered!

Chicken Lo Mein:

  • One 12-ounce package of soba noodles
  • 5 cloves garlic
  • One 2-inch piece of fresh ginger, peeled and cut into pieces
  • 1 pound of chicken breast sliced into thin strips
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon olive oil, vegetable oil, or a few squirts of cooking spray
  • 1 pound cremini mushrooms, sliced
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1 cup chicken or vegetable broth
  • One 1-pound bag frozen mixed stir-fry vegetables (water chestnuts, mini corn, carrots, peppers, peapods etc.), thawed

In a medium pot of boiling water, cook noodles until tender, about five minutes.

Using a blender or food processor, finely chop the garlic and ginger.  Transfer half of the mixture to a medium bowl.  Add the chicken strips and 2 tablespoons of soy sauce to the bowl.

In a large skillet, heat the oil or spray over medium-high heat.  Add the chicken mixture to the skillet and cook until chicken is no longer pink.  Transfer to a clean bowl.

Using the same skillet add the mushrooms and the remaining ginger-garlic mixture.  Cook, stirring often, until the mushrooms are tender and brown.

In a small bowl whisk together the remaining 1 tablespoon of soy sauce, the oyster sauce and cornstarch.  Add 1/3 cup of water and the chicken broth. Pour this mixture over the mushrooms and simmer until thickened. Add the thawed mixed vegetables and the chicken mixture to the skillet.  Cook until heated through. Add the noodles and toss. 

Adapted from Pork Lo Mein recipe found in Rachel Ray magazine.

Filed under: Appetizer, carrot, chicken, corn, Main Dish, mushroom, pasta, peppers, Side | 2 Comments »

Barbeque Portobello Quesadillas

Posted on March 28, 2009 by kitchenbelle

m

I’ve been thinking about Portobello mushrooms lately so I researched and printed out several recipes.  I settled on making this one first and I am glad I did.  Add it to the list of easy weeknight suppers because that is exactly what it is!  The chunks of Portobello mushroom are delicious and in my book anything in barbeque sauce is a winner!

I served these babies with a dollop of Greek yogurt and a side of cumin roasted green beans.

Some notes:

  1. For best texture and flavor, I suggest buying a block of cheese and grating it as opposed to using pre-grated cheese.  The melting factor will be much better and there is a distinguishable freshness that pre-grated cheese lacks.  (Feel free to use low-fat cheese if you prefer.)
  2. Dice or cube the mushroom to whatever size you prefer.  I opted for chunkier cubes rather than a small dice.  Whatever you choose, make sure all pieces are consistent in size.
  3. The original recipe suggests removing the gills from the mushroom caps.  I don’t think that is necessary.  Unless you have an aversion to the texture of the gills, there is no reason to remove them.
  4. I didn’t have any fresh herbs on hand but I think a few pinches of cilantro or chives would jazz this up and boost the freshness factor.

Barbeque Portobello Quesadillas:

  • 1/2 cup BBQ sauce (My favorite is Sweet Baby Ray’s Honey BBQ–I could drink it!)
  • 1 tablespoon tomato paste
  • 1 tablespoon cider vinegar
  • 1 tablespoon diced chilies
  • 1 pound Portobello mushrooms, diced or roughly chopped
  • 1 medium onion, finely diced
  • 4-5   8inch whole wheat tortillas
  • 3/4 Colby jack cheese, freshly shredded
  • olive oil and or non-stick spray

Combine the barbeque sauce, tomato paste, vinegar, and chilies in a medium bowl.

Heat some olive oil in a skillet over medium heat.  Add the onions and cook until tender, about 5 minutes.  Add the mushroom and continue to cook, stirring occasionally, for about 5-7 more minutes. 

Transfer vegetables to the bowl with the barbeque sauce and mix. 

Place tortillas on your work surface and grate 3 tablespoons of cheese onto half of each tortilla. Top with about 1/2 cup of mushroom filling.  Fold tortilla in half and gently press to flatten.

Wipe out skillet.  Spray with cooking spray and warm pan over medium heat.  Add quesadilla to pan and cook, turning once, until both sides are golden.  Transfer to a cutting board to slice into triangles and serve immediately.

Adapted from recipe found here at EatingWell.com.

Filed under: Appetizer, cheese, Main Dish, mushroom | 4 Comments »

Broccoli Soup

Posted on February 25, 2009 by kitchenbelle

f

A few weeks ago we visited my cousin who lives out of state.  During our stay she made a pot of delicious broccoli soup.  Since then, I haven’t been able to stop thinking about it!  Broccoli is one of my favorite vegetables.  It packs so many nutrients, anti-carcinogens, and fiber that as far as I am concerned it is truly a superfood.  Additionally, anyone who knows me knows green is my absolute favorite color—I could not resist making this beautiful soup!  There is such an elegance about it.  I would definitely serve this as a first course at a dinner party.

Aside from the aesthetics, this soup is delicious.  You would never believe that not only is there no cream in this soup, but there is no dairy either.  Yet the texture is creamy, and even a tad rich.  I served this with BLTs for a filling yet light week night supper.  (Soup + sandwich= heaven!) 

Note: The original recipe calls for broccoli florets only; however, I think it is a shame to waste the stalks and stems.  They are densely packed with fiber and nutrients.  I suggest you include them too.  Also, the recipe suggests passing the soup through a food mill.  I understand that this would make a purer and smoother soup, however, again, I hate to strain away any of the healthy broccoli nutrients and fiber.

Broccoli Soup:

  • olive oil
  • 2 leeks, cleaned, root and green woody top removed, thinly sliced
  • 2 garlic cloves, peeled and minced
  • 1 medium onion, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 pound fresh broccoli (about two heads), cut into 2 inch pieces
  • a few sprigs of fresh thyme
  • 48 ounces of chicken broth or stock
  • a pinch of cayenne
  • salt and pepper to taste
  • a dash of Tabasco Sauce

Add some olive oil to the bottom of a large soup pot.  (I used my Le Creuset.)   Warm the oil over medium-low heat.  Add the leeks, onion, and garlic.  Stir and cook until the onions are translucent. 

Note: The above step is extremely important for a maximum flavor soup.  If you aren’t in a rush, cook these ingredients over low heat for a long period of time (even to the point of caramelization if you’d like, though it is not necessary) to fully cultivate the flavor.

Add the potatoes and broccoli.  Add the chicken broth or stock.   Add the sprigs of thyme.  Bring to a rolling boil and then reduce to a low boil.  Stir occasionally, cooking for about 20-25 minutes, or until the vegetables are all tender.  (Double check the stalks/stems here as these will take the longest to soften up.)

Take the pot off the heat and remove the thyme sprigs.  If you have an immersion blender, use that to puree the soup.  Alternately, cool the soup in the fridge for a few moments then puree in a traditional blender, one cup at a time.  Return the pureed soup to the cooking pot and warm it through.  Season with salt, pepper, and a pinch of cayenne.  Finish it off with a dash of Tabasco Sauce.

Adapted from A Mighty Appetite by Kim O’Donnel at The Washington Post inspired by “In Great Taste” by Evelyn H. Lauder.

Filed under: Appetizer, broccoli, Main Dish, soup | 10 Comments »

Pasta Fagioli

Posted on February 20, 2009 by kitchenbelle

f

I have never really had any good ideas about what to do with all of the bits of different types of macaroni in boxes and in jars that I have hanging around in my cupboards.  There is never really an ideal occasion to use two handfuls of orrechetti or 1/4 pound of farfalle.  That is what I used to think, at least.  That is until I came upon this recipe in  At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery.  Alyssa Torey, owner of Magnolia Bakery, presents this delicious and unconstrained dish that is the definition of that trite yet appealing word:  rustic.  There is something so gratifying about using whatever it is that you can find around the kitchen and throwing it into a pot.  No rules.  And no wasting what you’ve already got.  I like that approach—it is refreshing in a “things don’t always have to be perfect” sort of way.  It makes me think of generations past who wouldn’t dream of wasting 1/4 cup of penne.  And now I won’t either!

This recipe makes a huge pot of wonderfully thick soup.  Don’t forget to use as many types of macaroni as you can find hiding in your pantry, and most important of all—do not forget the fresh bread for dipping! 

Pasta Fagioli:

  • 4 cans great northern beans, drained and rinsed
  • 1/2 cup olive oil
  • 3 cups yellow onion, chopped
  • 5 cloves fresh garlic, finely minced
  • 8 cups chicken stock or broth
  • 3   14.5 ounce cans diced tomatoes with juice
  • 2 sprigs of fresh rosemary
  • 3/4  pound of any type of macaroni you have on hand, cooked and drained (if using spaghetti or linguini, cut into 1 inch pieces)  Be sure to use a variety of shapes and sizes!
  • 1.5 teaspoons dried Italian seasoning
  • 1.5 teaspoons of salt (plus additional if needed)
  • 1/2 teaspoon freshly ground black pepper

And for serving:

  • 1 loaf of fresh crusty bread for dipping
  • Freshly grated cheese

Heat oil in a large heavy pot over med-high heat.  (I used my Le Creuset.)  Add the onion and garlic and reduce the heat to medium-low.  Be careful not to burn the garlic.  Cook stirring occasionally until the onions are tender and translucent, about 10-13 minutes.  Add the chicken stock, the tomatoes and the rosemary sprigs.  Bring to a low boil/simmer for about 35 minutes.  Stir occasionally.  Add the beans, Italian seasonings, and some salt and pepper.  Cook for another 15 minutes, stirring occasionally. 

Cool the soup by placing in the fridge for a few moments and then working in batches, puree about 1-2 cups of soup at a time in a blender until smooth, pureeing 6 cups of the soup total.  (Do not puree the rosemary sprigs.)  Mix the puree back into the soup pot.  Stir in the cooked macaroni and season with the salt and pepper.  Cook for 8-10 more minutes, uncovered over low-medium heat.  Discard the rosemary sprigs and serve in bowls topped with grated cheese and a loaf of crusty bread for dipping! 

Adapted from At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery.

Filed under: Appetizer, beans, Main Dish, pasta, tomato | 1 Comment »

« Previous Page — Next Page »