(Martha Stewart)
Gotta love Martha's recipes, even if she is a rich smug bitch! Nice salad, will be great for picnics, and of course I love anything with curry! Double up on the dressing ingredients below, as I did - as the leftovers will need a little refresher.
1/4 cup whole almonds, roasted, chopped
1 cup quinoa (I mixed red and white)
1 tsp honey
1 tbsp finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 tbsp fresh lemon juice
Freshly ground pepper
2 tbsp extra-virgin olive oil
2 tbsp dried currants (I used raisins – which were fine!)
1 small apple, cut into 1/8-inch-thick wedges (I finely chopped mine)
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish
Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.
Thursday, May 26, 2011
Orzo-Stuffed Peppers
from handletheheat.com)
I had all the ingredients on hand, so why not?! Easy, tasty, nice vegetarian option on weeknight after stressful work day!
1 (28-oz) can whole Italian tomatoes
1 tbsp dried oregano
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
4 cups low-sodium chicken or veggie broth
1 cup orzo
6 sweet bell peppers (red & yellow)
1/4 cup chopped basil
Preheat oven to 400 degrees.
Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.
I had all the ingredients on hand, so why not?! Easy, tasty, nice vegetarian option on weeknight after stressful work day!
1 (28-oz) can whole Italian tomatoes
1 tbsp dried oregano
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 tsp salt
1 tsp black pepper
4 cups low-sodium chicken or veggie broth
1 cup orzo
6 sweet bell peppers (red & yellow)
1/4 cup chopped basil
Preheat oven to 400 degrees.
Pour the tomatoes and their juices into a large bowl and break them into pieces using kitchen shears or your fingers. Add the oregano, cheese, olive oil, garlic, salt and pepper. Stir to combine.
Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 3 minutes. The orzo will be only partially cooked. Drain the orzo through a sieve, reserving the chicken broth. Add the orzo to the tomato mixture and stir to combine. Transfer the warm broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all the inner ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
Spoon the orzo mixture into the peppers. Place the peppers in the baking dish with the warm chicken broth. Cover the dish with non-stick foil and bake for 45 minutes. Remove the foil, sprinkle each pepper with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.
Butternut Squash Risotto with Crispy Sage
from applepiepatispaate.com)
I think this is was my first attempt (Scottie stirred) at risotto - and it was delish! Oh, the risotto ...
For the Risotto:
2½ cups veggie or chicken stock
2 tbsp olive oil
1 small onion, chopped
a dozen fresh sage leaves
3/4 cup arborio rice
One whole butternut squash, roasted, chopped
3 tbsp unsalted butter
kosher salt and freshly ground black pepper
For the Crispy Sage:
butter
a bunch of fresh sage leaves
For Serving:
Reggiano parm
Heat the stock and keep at a gentle simmer over low heat.
In a separate heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook while stirring until the onions are translucent. Add the chopped sage leaves and continue cooking for 1 to 2 minutes, taking care to keep the onions from browning.
Add the rice and stir until the grains are well-coated with the olive oil and the outer layers of the grain are slightly translucent.
Pour enough stock to barely cover the rice, about 1/2 cup. Stir continuously with a wooden spoon, wiping the sides and bottom of the pot clean while doing so, until the stock is fully absorbed.
Continue adding the stock in 1/2-cup increments and stirring as described above, until the butternut squash is soft and the rice is done to the desired level of doneness. Stir in cooked squash and parm near the end, serve w/ crispy sage on top!
I think this is was my first attempt (Scottie stirred) at risotto - and it was delish! Oh, the risotto ...
For the Risotto:
2½ cups veggie or chicken stock
2 tbsp olive oil
1 small onion, chopped
a dozen fresh sage leaves
3/4 cup arborio rice
One whole butternut squash, roasted, chopped
3 tbsp unsalted butter
kosher salt and freshly ground black pepper
For the Crispy Sage:
butter
a bunch of fresh sage leaves
For Serving:
Reggiano parm
Heat the stock and keep at a gentle simmer over low heat.
In a separate heavy-bottomed pot, heat the olive oil over medium heat. Add the onions and cook while stirring until the onions are translucent. Add the chopped sage leaves and continue cooking for 1 to 2 minutes, taking care to keep the onions from browning.
Add the rice and stir until the grains are well-coated with the olive oil and the outer layers of the grain are slightly translucent.
Pour enough stock to barely cover the rice, about 1/2 cup. Stir continuously with a wooden spoon, wiping the sides and bottom of the pot clean while doing so, until the stock is fully absorbed.
Continue adding the stock in 1/2-cup increments and stirring as described above, until the butternut squash is soft and the rice is done to the desired level of doneness. Stir in cooked squash and parm near the end, serve w/ crispy sage on top!
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