Pomegranate Beef Crockpot Recipe

Recommended by my sister as being very easy and delicious!

Pomegranate Beef Crockpot Recipe

The Ingredients:
serves 8

1 tablespoon olive oil
1 yellow onion, sliced
1/4 teaspoon ground cinnamon
1 teaspoon herbes de Provence
1/2 teaspoon kosher salt
3 pounds beef roast (I used a chuck roast)
4 garlic cloves (whole is fine, or you can chop them)
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup unsweetened pomegranate juice
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1/2 cup golden raisins

The Directions:

Use at least a 6-quart slow cooker. Swirl the olive oil into the bottom of the stoneware. Add the onion. Rub the spices on all sides of meat and add to the stoneware with the garlic, the whole can of tomatoes, pomegranate juice, vinegar, and syrup. Sprinkle the raisins on top.

Cover and cook on low fir 8 hours, or on high for about 5. The meat is done when it has reached desired tenderness. Serve with mashed potatoes, and drizzle with the sauce.

Bobotie

This would be a hot contender for South Africa's national dish! Recommended by Veronique from Epicurious.

Bobotie

Ingredients

• minced lamb or beef, or a mixture of the two (can substitute chicken or tofu)
• butter, vegetable oil
• 2 onions, chopped
• 2 ml (1/2 teaspoon) crushed garlic
• 15 ml (1 tablespoon) curry powder
• 5 ml (1 teaspoon) ground turmeric
• 2 slices bread, crumbled
• 60 ml (1/4 cup) milk
• finely grated rind and juice of 1/2 small lemon
• 1 egg
• 5 ml (1 teaspoon) salt, milled black pepper
• 100 g (3 ounces) dried apricots, chopped
• 1 Granny Smith apple peeled, cored and chopped
• 60 ml (1/4 cup) sultanas (golden raisins)
• 50 g (1 1/2 ounces) slivered almonds, roasted in a dry frying pan
• 6 lemon, orange, or bay leaves

TOPPING

• 250 ml (1 cup) milk
• 2 eggs
• 2 ml (1/2 teaspoon) salt

Set the oven at 160°C (325°F). Butter a large casserole. Heat butter and oil in a saucepan and fry the onion and garlic until translucent. Stir in the curry powder and turmeric, and cook briefly until fragrant. Remove the pot from the heat.

Mix in the minced meat. Mix together the crumbs, milk, lemon rind and juice, egg, salt, pepper, apricots, apple, sultanas (golden raisins) and almonds and mix in. Pile into the casserole and level the top. Roll up the leaves and bury them at regular intervals. Seal with foil and bake for 1 1/4 hours. Increase the oven temperature to 200°C (400°F). Mix together the topping milk, eggs and salt (you may require extra topping if you've used a very large casserole), pour over and bake uncovered for a further 15 minutes until cooked and lightly browned. Serve with Yellow Rice and Blatjang .

My sis found this recipe, and it's one of our go-to brunch recipes. SO delicious! You can use fresh salmon or canned salmon as well. Tuna works in a pinch. Mushrooms are also good if you are vegetarian, but I would saute them first!

Smoked Salmon Breakfast Bake

Ingredients
1 pkg (10 oz) fresh spinach
3 oz smoked salmon, julienned **
1 green onion, chopped
1 pkg (125 g) cream cheese, cubed
1 1/2 cups shredded Jarlsberg cheese
3 eggs
1 1/2 cups milk
3/4 cup all-purpose flour
1 tbsp butter, melted & cooled
1 tsp baking powder
1/4 tsp each salt and hot pepper sauce

Directions

1. Trim spinach and rinse under water; shake off excess. In saucepan, cook spinach, covered, over medium-high heat with just the water clinging to leaves, for about 5 minutes or just until wilted. Drain well and squeeze dry; let cool and shred

2. Spread spinach in greased 8-inch square glass baking dish. Evenly scatter salmon, onion, cream cheese and Jarlsberg cheese over top. (Make ahead; Cover and refrigerate up to 12 hours; bake 5 minutes longer)
3. In large bowl, whisk together eggs, milk, flour, baking powder, salt and hot pepper sauce until smooth; pour over salmon mixture. Bake at 375 for about 30 minutes or until golden and set in centre. Makes 6 servings.

**(can use smoked trout, smoked turkey, ham, etc.)

Cranberry Salsa

Delicious over goat cheese or cream cheese with crackers, and also on top of fish!



Cranberry Salsa

Ingredients

• 1 (12 ounce) bag cranberries, fresh or frozen
• 1 bunch cilantro, chopped
• 1 bunch green onions, cut into 3 inch lengths
• 1 jalapeno pepper, seeded and minced
• 2 limes, juiced
• 3/4 cup white sugar
• 1 pinch salt

Directions

1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Quinoa Maki With Avocado and Cajun Portobello Fillets

Quinoa Maki with Avocado and Cajun Portobello Fillets

From Tal Ronnen: the Conscious Cook

Recommended by Veronique! 

Recipe

This is a different take on sushi. The blackened mushroom is crispy and spicy, and the avocado offers a nice cooling contrast. Instead of white rice, which isn’t very nutritious, I use quinoa. It has a lot of protein and a great toothsome texture.

Yield : Makes 4 entree servings or 8 appetizer servings

 

Prep Time : 15 minutes, not including quinoa cooking and cooling

Ingredients

For the Quinoa Maki:

• 2 tablespoons vegan mayonnaise
• 1 tablespoon sambal oelek (Thai chile sauce)
• 1 cup quinoa, cooked in water according to package directions and cooled to room temperature
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 5 or 6 nori sheets
• 1 avocado, cut into ¼-inch-thick slices
• 2 Cajun portobello fillets, cut into ¼-inch-thick slices (see recipe below)
• 2 scallions, chopped
• Soy sauce

For the Cajun Portobello Fillets:

• Sea salt
• ¼ cup extra virgin olive oil
• 2 shallots, chopped
• 2 garlic cloves, minced
• 2 to 3 tablespoons low-salt Cajun seasoning
• ½ cup dry white wine
• 1½ tablespoons white wine vinegar
• 4 large portobello mushrooms, stemmed, gills removed, cut on the bias into ¼-inch slices

Directions

To Make the Mushrooms:

1. Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect.

2. Add the shallots and garlic and cook for 3 to 4 minutes, until softened. Add 1 tablespoon of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, then lower the heat and simmer for 20 minutes.

3. Add the mushrooms and cook for 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour.

4. Remove the mushrooms from the marinade and press between paper towels or in a cotton dish towel to remove the excess marinade, then sprinkle with the remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade.

5. In a cast-iron skillet over medium-high heat, cook the mushrooms in a single layer (you may have to do this in two batches) until blackened, 2 to 3 minutes on each side. Remove to a plate.

To Assemble the Maki:

6. In a small bowl, mix together the vegan mayonnaise and sambal oelek. Set aside.

7. In a medium bowl, stir together the quinoa, vinegar, and sugar. Spread a thin layer of the mixture on a sheet of nori, covering the sheet except for a 1-inch space along the far edge of the sheet. On the full length of the near end of the nori sheet, place single strips of avocado and portobello, a sprinkle of scallions, and small dollops of the sambal mixture.

8 Moisten the clean edge of the nori sheet with a bit of water. Beginning at the filled end, roll up the nori sheet very tightly (you may want to use a sushi mat). Press firmly when you get to the moistened edge to seal the roll. Repeat with the remaining nori and filling, Cut each roll into 6 pieces. Serve with soy sauce for dipping.

This recipe is from the Rebar cookbook and it is just amazing. It also makes A LOT. 

African Yam and Peanut Soup

Ingredients

• 8 C veggie stock
• 2 T vegetable oil
• 1 large onion, diced
• 6 T minced ginger
• 4 cloves garlic
• 1 T cumin
• 2 T coriander
• 1/2 t cayenne
• 1 t paprika
• 1 red bell pepper
• 4 chopped yams
• 1 can pineapple, with juice
• 3 chopped tomatoes
• 5 T peanut butter
• 1 bunch cilantro
• 2 limes' juice
• hot sauce (we use sriracha hot chili sauce, available in chinese and indian grocery stores)

Instructions

1. Warm the stock
2. Sautee the onion and some salt, until translucent
3. Add garlic, ginger, and spices, and sautee until soft
4. Add red pepper, yams, and more sal until things start to stick.
5. Add enough stock to cover, boil, and simmer until the yams are soft.
6. Add the pineapple with the juice, tomatoes, PB, and the rest of the stock and simmer for 30 minutes
7. Puree until smooth.
8. Simmer for another 10 minutes
9. Add cilantro, lime juice and hot sauce to taste before serving.

Korean Spicy Marinated Pork Recipe

Recommended by Laura and very excellent. I used a sliced pork tenderloin. The meat can also be used in rice paper wraps and noodle bowls!

Dae-ji Bul-go-gi

Spicy Marinated Pork

Ingredients

1 lb thinly sliced pork (lean & boneless preferred) 3 tbsp soy sauce 2 tbsp crushed garlic ½ tbsp crushed ginger root 2 tbsp brown sugar 2 tbsp gochujang (red chili pepper paste) 1 tsp red pepper flakes 2 tbsp rice wine (sake) 2 tbsp sesame oil 1 onion

Cooking Directions

Combine all the ingredients except pork to make its base marinating sauce. Stir in a large mixing bowl. Add the pork and marinate for 30-60 minutes. Grill or pan-fry and serve with steamed rice.

I used this red chili pepper paste:

 

Shahi Paneer

I am a sucker for allrecipes.com, even for Indian food. Here's another great recipe from that site!

Shahi Paneer

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

4 servings

Ingredients

• 2 tablespoons cooking oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon Kashmiri red chili powder
• 4 tomatoes, pureed
• 1/2 pound paneer, cubed
• 1/4 cup water
• 1 teaspoon white sugar
• salt to taste
• 1/4 cup cream
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
2. Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.

Vegetarian Tortilla Soup

From: http://allrecipes.com/Recipe/Vegetarian-Tortilla-Soup/Detail.aspx

Very delicious and filling!

Vegetarian Tortilla Soup

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Ingredients

• 2 tablespoons vegetable oil
• 1 (1 pound) package frozen pepper and onion stir fry mix
• 2 cloves garlic, minced
• 3 tablespoons ground cumin
• 1 (28 ounce) can crushed tomatoes
• 3 (4 ounce) cans chopped green chile peppers, drained
• 4 (14 ounce) cans vegetable broth
• salt and pepper to taste
• 1 (11 ounce) can whole kernel corn
• 12 ounces tortilla chips
• 1 cup shredded Cheddar cheese
• 1 avocado - peeled, pitted and diced

Directions

1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

I usually use fresh green chilis or habanero based hot sauces to flavour! A little sour cream on top doesn't hurt either!

MANGO KERABU

MANGO KERABU (Spicy Sweet Mango Salad)

This is an incredible salad that will excite your tastebuds. Make sure you make it with really ripe sweet mangoes. The sweetness combined with the tinge of chilli and the fragrant corriander leaves (cilantro) is a taste to die for. It's pure heaven. Kerabus are very simple salads made in Malaysia and Singapore which can include both fruit and vegetables to create a medley of taste sensations. That spicy addition of chilli and sometimes fresh herbs is what makes them so unique.

Ingredients:

2 large ripe mangoes, peeled
10 mint leaves, chopped coarsely
12 coriander leaves (cilantro), chopped coarsely
1/4 tsp sambal oelek (chilli sauce)

Method:

1. Dice Mangoes and combine with other ingredients.
2. Mix well and serve chilled or room temperature.

Roasted Winter Vegetable Salad

Recipe from Nicole - very yummy, just don't overcook the sweet potato!

Roasted Winter Vegetable Salad with Feta (or goat cheese!)serves 4

1 medium red onion, cut into 1/2-inch wedges
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
2 parsnips, peeled and cut into 1/2-inch pieces
1 small celery root, peeled and cut into 1/2-inch pieces
1 large beet, peeled and cut into 1/2-inch pieces
3 tablespoons extra-virgin olive oil, divided
kosher salt and ground black pepper
1/4 cup walnuts
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
2 tablespoons chopped flat-leaf parsley
1 ounce feta cheese, coarsely chopped

1. Preheat oven to 425 degrees F. Place onion, sweet potato, carrot, parsnip, celery root, and beet on a large baking sheet. Drizzle 2 tablespoons olive oil over veggies, sprinkle generously with salt and pepper; toss to combine. Place in oven to roast for approximately 45 minutes, stirring once or twice, until tender.
2. Place walnuts on an oven-safe pan and pop in oven with veggies, until just toasted; approximately 1 to 2 minutes. Transfer to cutting board and coarsely chop.
3. In a large bowl, whisk balsamic vinegar, remaining 1 tablespoon of olive oil, lemon juice, and mustard. Fold in parsley; season with salt and pepper. Add roasted vegetables and walnuts to dressing; toss to combine. Top salad with chopped feta and serve warm or at room temperature.

Carmelized Chipotle Chicken

Caramelized Chipotle Chicken

Another amazing recipe from Laura. So good I made it twice in one week the first time I tried it!

 
yield: Makes 6 servings

active time: 1 hr

total time: 1 3/4 hr

Ingredients

• 1/4 cup extra-virgin olive oil
• 8 large garlic cloves, thinly sliced (about 1/2 cup)
• 2 medium onions, chopped (about 2 cups)
• 1 cup ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons packed dark brown sugar
• 1/4 cup chopped canned chipotle chiles in adobo (from a 7-ounce can)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cider vinegar
• 1/2 teaspoon cinnamon
• 2 whole chickens (about 3 1/2 pounds each), each cut into 8 pieces (I just bought chicken thighs, or quarter chicken - don't use chicken breasts, too dry)

Preparation

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes.

Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes.

Preheat oven to 450°F with rack in middle.

Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.

Szechwan Shrimp

This recipe looks kind of ghetto, but it is delicious!

Szechwan Shrimp

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Ingredients

• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper (I used chili garlic paste/sambal oelek instead)
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Directions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Enchiladas Suizas

A bit labour intensive, but delish! Also makes a ton, so it's good for when you have people over.

Chicken Enchiladas Suizas Recipe

Suiza refers to the creamy sauce that bathes the enchiladas.

6 boneless, skinless chicken breast halves
1 tablespoon butter
1 cup chopped onion
1 green bell pepper, seeded and chopped
8 oz. grated cheddar cheese
1 4-oz. can diced green chiles
1 cup purchased green chile salsa (you can get some good stuff at Food Basics - La Victoria green enchilada sauce)
1/2 cup chopped fresh cilantro
4 teaspoons ground cumin

salt and black pepper
12 to 15 7-inch flour tortillas
10 oz. Monterey Jack cheese, grated (I just use whatever cheese I have)
1 cup whipping cream
1/2 cup chicken broth

Garnish:
chopped avocado
chopped tomato
chopped fresh cilantro

sour cream

Place chicken in pan of boiling water to cover, and simmer 15-20 minutes. Remove from heat, drain, cool, and shred chicken. In skillet, melt butter over medium heat. Cook onion and bell peppers until just soft, 5-8 minutes. Transfer to large bowl. Add chicken, cheddar cheese, green chiles, salsa, cilantro, and cumin. Season with salt and pepper to taste and mix well.

Note: you can do this much a day ahead and store in the fridge. It's pretty tasty just as is without the rest of the recipe, but since you're making a special dinner, read on.

Preheat oven to 350 degrees. Grease 10x15x2-inch baking pan or 2 smaller pans. Place 1 flour tortilla on flat surface and place about 1/3 cup chicken mixture along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mixture. Sprinkle Monterey Jack over enchiladas.

Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 minutes. Remove foil and continue baking 10 minutes or until thoroughly heated. Garnish individual servings with avocado, tomato and cilantro, if desired

Grilled Chicken with Charmoula on Grilled Corn Salsa

Another great recommendation from Laura!

Grilled Chicken with Charmoula on Grilled Corn Salsa

Yield:  4!

Recipe Courtesy Bonnie Stern, “Bonnie Stern’s Essentials of Home Cooking.”

Serve the chicken as a sandwich if you like. Use foccacia buns or kaiser rolls and top with grilled pepper and onions.

Ingredients:

Charmoula Mayonnaise

• 1/2 cup mayonnaise (125 ml)
• 2 cloves garlic, minced
• 1/2 tsp ground cumin (2 ml)
• 1 tsp paprika (preferably smoked paprika) (5 ml)
• 1/4 tsp cayenne (1 ml)
• 1 tbsp lemon juice (15 ml)
• 1/4 cup chopped fresh cilantro (50 ml)

Chicken

• 4 single boneless, skinless chicken breasts (about 1 ½ pound/750 grams total)
• 1 tsp paprika (preferably smoked paprika) (5 ml)
• 1 tsp brown sugar (5 ml)
• 1 tsp grated lemon peel (5 ml)
• 1 tsp salt (5 ml)
• 1/4 tsp pepper (1 ml)

Grilled Corn Salsa

• 6 ears corn, husks and silk removed
• 1 small red onion, thickly sliced
• 1 tbsp olive oil (15 ml)
• 1 tsp salt (5 ml)
• 1/4 tsp pepper (1 ml)
• 1 bunch arugula, chopped (about 2 cups, 500 ml packed)

Lime Chipotle Dressing

• 1 clove garlic, minced
• 2 tbsp lime juice (25 ml)
• 1 1/2 tsp salt (7 ml)
• 1 tbsp pureed chipotles (15 ml)
• 1/4 cup olive oil (50 ml)

 

Directions:

Charmoula Mayonnaise

1. For Charmoula mayo, combine mayonnaise, garlic, cumin, paprika, cayenne, lemon juice and cilantro. Set aside.

Chicken

1. Remove “filets” from chicken breast and save for chicken fingers or stir fries. Pound remaining chicken breasts so they are an even thickness.
2. In a small bowl, combine paprika, brown sugar, lemon peel, salt and pepper. Rub into chicken on both sides.
3. Brush chicken with olive oil. Grill chicken for about 3 to 4 minutes per side, or until just cooked through. Serve with Charmoula Mayo and Grill Corn Salsa.

Grilled Corn Salsa

1. Brush corn and onion with olive oil and sprinkle with salt and pepper. Barbecue onion and corn for a couple of minutes per side, until browned. Cool. Cut kernels off cobs into a large bowl (you should have about 4 cups/1 litre). Dice onion and add to corn. Add arugula. Add Lime Chipotle Dressing.

Lime Chipotle Dressing

1. For dressing, in a small bowl, whisk together, garlic, lime juice, salt and chipotles. Whisk in olive oil. Add to corn mixture and toss.

Assembly

1. Arrange corn salsa on each plate. Top with Chicken and serve with Charmoula Mayo.

Massaged kale & currant salad

As recommended by Lesley from the Epicurious website!

massaged kale & currant salad Epicurious |

This is an easy and delicious way to eat wonderful greens! The sea salt tenderizes the kale, so there is no need to cook it. Recipe adapted from Feeding the Whole Family by Cynthia Lair Submitted by Nutrimentalist Updated: November 11, 2011   1 bunch kale - any variety 1 tsp. sea salt 1/4 cup diced red onion 1/3 cups currants 3/4 cups diced apple (any variety - about 1/2 an apple) 1/3 cup sunflower seeds, toasted 1/4 cup olive oil 2 T. unfiltered apple cider vinegar 1/3 cup Gorgonzola cheese, crumbled (optional)

De-stem kale by pulling leaf away from the stem. Wash and leaves. Spin or pat dry. Cut kale into small pieces or stack leaves and chiffonade (cut into thin ribbons).Put kale in a large mixing bowl. Add salt, massage salt into kale for 2 minutes. To toast nuts, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

Gently stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar. Taste for salt and vinegar, adding more if necessary. When at desired flavor gently stir in cheese.

Quinoa Pilaf and Warm Mushroom Salad

Delicious recipes from Stacy!!


I usually follow these recipes pretty closely. The only change I make is adding mushrooms to the quinoa pilaf as well if I want something more hearty!


Quinoa Pilaf with Arugula & Sun-dried Tomatoes
1 tablespoon olive oil
1/2 yellow onion, chopped
4 cloves garlic, minced
1 cup (6 oz) quinoa, well rinsed
2 1/4 cup vegetable stock
2 cups arugula (rocket), stemmed and chopped
1 small carrot, peeled and shredded or chopped into matchsticks
About 8 sun-dried tomatoes halves, julienned (if using dried, soak in water to reconstitute, if using oil-packed, rinse well)
Zest of 1 lemon
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper


Directions
In a small skillet, toast the quinoa over medium heat until fragrant and slightly browned.


In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Do no let the garlic brown.


Add the stock about 1/2 cup at a time, letting the grains absorb the liquid before adding more (risotto-style). Just after you add the last bit of liquid, stir in the arugula, carrot, and sun-dried tomatoes and simmer until the liquid is completely absorbed and the grains have turned translucent, about 2 minutes.


Stir in the lemon zest and cheese and season with the salt and pepper. Serve immediately.


WARM MUSHROOM SALAD
1 tablespoon olive oil & butter
1 1/2 cups sliced fresh mushrooms
1 clove garlic, chopped (optional)
2 1/2 tablespoons olive oil/butter
2 1/2 tablespoons balsamic vinegar
salt and pepper to taste
1 (10 ounce) package baby greens/spinach or anything else “wiltable”


DIRECTIONS
Heat 1 tablespoon of olive oil/butter in a skillet over medium heat. Add mushrooms, and cook stirring until soft. Continue cooking until the juices from the mushrooms have reduced to about 2 tablespoons. Stir in the remaining olive oil/butter, balsamic vinegar, salt and pepper until evenly blended. Turn off heat, and let the mushrooms sit in the pan until they are just warm, but no longer hot - otherwise the greens will wilt too much.


Put the greens into a serving bowl, and pour the warm mushroom mixture over them. Toss to enjoy!


Sometimes I mix it up and replace balsamic vinegar with a mixture of soy/rice vinegar and some sesame oil to replace some of the olive oil. Sprinkle toasted sesame seeds on top.

Time to Eat!

We love cooking and we love eating! But, sometimes it's impossible to find that delicious recipe we used last time, or the one our friend sent us that we want to try out. So, we will use the magic of the interwebs to organize ourselves. Happy blogging, cooking and eating!! Nom nom.