We needed something straight forward. Last week's attempt for a post of braised leeks and romesco sauce ended up looking overcooked and sloppy. We tried to plate it nicely, and Hugh dug around trying to find the perfect dish to distract from the mooshness, but it wasn't happening. We stared at it, eating the finished product while deliberating a nice presentation. Call it coincidence, but we'd eaten 'our post' just as we decided the mooshness did not have a place in the blogsphere. I was left no other option but to make something that would undoubtedly be nice and clean.
Simple as this is, I know there is a need for recipes that come together quickly, are nutritionally well rounded and require no fuss. This salad of sorts is gluten free, high in plant protiens and is just as good, if not better, the next day for lunch over some salad greens with another little squeeze of lemon. All these ingredients are pretty well received, so I think it would be a great make ahead dish for a luncheon, bridal shower or what not with all the pretty colors. There are circumstances where you don't want to take a risk, and this bowl is as reliable as they come.
MEDITERRANEAN QUINOA BOWL // Serves 2 big eaters, maybe 3 medium eaters
1 Cup Quinoa, dry
4 Broccolinis
4 to 6 oz. Block of Feta Cheese, cut in cubes
1 Cup Roasted Red Peppers, cut in slivers (I use jarred in the off season)
1/4 Cup Capers, rinsed and drained
1 Cup Chickpeas, cooked
3 Tbsp. Flat Leaf Parsley, finely chopped
2 tsp. Dried Oregano
Generous pinch of Sea Salt
Fresh Ground Pepper
1 Meyer Lemon
1 Tbsp. Good Quality Olive Oil
1. For the quinoa, typically, bring two cups water and one cup dry quinoa to a boil. Cover and simmer for about 15 minutes. Place the broccolini right on top after ten minutes (who wants to dirty another pot?) and cover to finish the quinoa and the broccolini will steam on top. Remove the broccolini to a cutting board, and transfer the quinoa to a large bowl and fluff with a fork.
2. Toss the red pepper slivers, chickpeas, capers, dried oregano and salt and pepper to the quinoa and stir. Give the broccolini a rough chop and toss it in the bowl. Squeeze the juice of the entire meyer lemon (avoiding seeds) and the olive oil, stir again.
3. Lastly, cut the feta into small cubes (easiest if done straight from the fridge or even let it sit in the freezer for a few minutes). Add the cubes and the parsley to the quinoa and give it a gentle fold. At this point, it is probably a tad warmer than room temperature, which is great. If you'd rather it cold, let it sit in the fridge for about 30 minutes to cool down.
I could have sworn up and down that I hated maple, until I met these mini muffins. I find that maple is one of those particular flavors that people love or hate. Like black licorice, grape candy, the consistency of cottage cheese or fennel. The fact that it's a natural sweetener, makes me feel like I should like it, but it's just not for me. Hugh is pro-maple so I figured if we made these and I hated them, at least someone would eat them. I hoarded a majority of them.
There is an entire cup of real maple syrup in the recipe, which sounds like a lot, but with all the dense flours, the strength of it dissipates. I used a pretty lengthy list of ingredients, but if you don't think you'll ever use a whole bag of buckwheat flour, try to find a store that sells flours/grains in bulk and you can buy just what you need by weight. Or, as I've suggested before, make extra and give some away. I mean, they taste pretty healthy for a muffin, but it's January, people are into that sort of thing.
MULTIGRAIN MAPLE MINI MUFFINS// Makes 12 or 24 Minis
1/2 Cup Buckwheat Flour
1/2 Cup Unbleached All Purpose Flour
1/2 Cup Wheat Bran
1/2 Cup Oatmeal (plus extra for garnish)
1 Tbsp. Cinnamon
1 Tsp. Fresh Grated Nutmeg (if you have it)
1 Tsp. Salt
1 Tbsp. Fresh Grated Ginger
1 1/2 tsp. Baking Powder
1/2 Tsp. Baking Soda
2 Large Eggs
1 Cup Real Maple Syrup
1 Cup Buttermilk
2 Tsp. Vanilla Extract
1/2 Cup Lowfat Cottage Cheese (I blended mine up a tad, but this is optional)
1 Cup Pecan Pieces, divided
Oven at 350'
1. In a large mixing bowl, sift all flours, the baking soda, baking powder, cinnamon, nutmeg, and salt together. Grate the ginger right on top. Spray or butter your muffin tins and set aside.
2. In two other bowls, seperate the egg yolks from the whites. In the bowl with the yolks, add the maple, vanilla and buttermilk and whisk to combine. Beat or use an electric mixer to whip up the egg whites until they just start to hold shape.
3. Mix the wet into the dry ingredients until just combined. Add the cottage cheese and 1/2 cup of the pecan pieces and gently fold in. Lastly, just before you're ready to put batter into the tins, fold in the whipped egg whites. Because the dough is somewhat heavy, try to fold from the outside of the bowl in, to not deflate the egg whites.
4. The mini tins hold about two spoonfuls of mix, if using larger tins, fill them about 3/4 full. Sprinkle the top with a few chopped pecans and a few oat flakes. Bake on the middle rack for 20-23 minutes (cooking times may vary depending on tin). Remove and cool. I recommend a little spread of plain greek yogurt.
Just when I said all I can eat this month are desserts, I can safely say that I now want nothing to do with them. The excitement for all things cookie, toffee, gingerbread or peppermint has waned. The pine is dried to a crisp, and people will take their lights down this weekend after making goals for 2010. It is the week when we go from overdosing on sweets, to proposing a regimented health plan for the new year in a matter of days. I'm now craving the deep greens that are in season, warm root vegetables or anything kissed with fresh citrus. Hugh suprised me with a sweet Schwinn bicycle tied with a big red bow for Christmas, now if I can only figure out how to stop successfully and put my helmet on the correct direction, I may be on to a new hobby.
This is a perfect gluten free side dish, that can easily be made in to an entree with some grilled fish, chicken or tofu. The lime makes it taste fresh but the warm squash keeps it comforting enough for the colder weather. We ended up adding some black beans after the pictures, which made it quite filling. The leftovers were even better as all the flavors blended. Queso Fresco is Spanish/Mexican cheese that isn't aged, so it's fairly mild. If you have feta on hand, it works just as well if not better if you like more of a tang.
MEXI SQUASH // Serves 4 as a side
2 to 3 lb. Spaghetti Squash
3/4-1 Cup Queso Fresco/ Feta Cheese
Half Red Onion, Finely Diced
1/3 Cup Cilantro, Chopped
Juice of Two Limes (about 1/4 Cup)
2 Tbsp. Agave Nectar
3 Tbsp. Extra Virgin Olive Oil
2 Garlic Cloves, Minced
1/2 tsp. Cumin
1 tsp Red Pepper Flakes
1 tsp. Coriander Seeds
Salt to Taste
Oven at 375'
1. Cut squash in half length wise, scoop out seeds and place cut side down on a rim baking pan. Fill the bottom for about a half inch of water. Bake on the middle rack for about 50 minutes. You know it is done when the flesh is tender enough to shred easily.
2. While the squash is baking, dice the red onion and chop your cilantro.
3. Make the dressing: start with the red pepper, fresh garlic, coriander and cumin and grind together with a spice grinder, pestel or back of a wooden spoon. Add the lime juice and agave and whisk together. Drizzle in the extra virgin olive oil and whisk again. Add a generous pinch of salt, you can add more at the end.
4. Remove the squash and let it cool enough to handle. With a fork, scrape the inside of the squash into a large bowl, it will look like spaghetti, hence the name. Add the onion and dressing and toss to coat while still warm so it softens the onion and garlic flavors. Test for salt and pepper. Add in the cilantro and half of the cheese, toss again. Serve with fresh cilantro and cheese on top.
