Quinoa Salad with Chicken, Avocado, and Oranges

Why am I making salads in the winter?  Well, it is warming back up down here.   This recipe is from the January issue of Sunset magazine.  Serves 6 definitely and I’d say that you could serve 8.

Ingredients:

1 ¼ C quinoa

1 t chili powder

3 t minced garlic, divided

Zest of 1 lime

2 t plus 3 T EVOO

1 t kosher salt and pepper, divided

1 # boned, skinned chicken thighs

¼ C lime juice (2 limes)

¼ C chopped fresh cilantro (I used Italian parsley)

4 large oranges, peeled and segmented

2 ripe avocados, peeled and cubed

Directions:

1.      Cook quinoa according to package directions and fluff with a fork.  Transfer to a large bowl and let cool. 

2.      Preheat broiler with a rack set 4-6” from heat.

3.      In a large bowl, combine, chili powder, 2 t garlic, the lime zest, 2 t EVOO and ½ t each of salt and pepper.

4.      Add chicken and toss to coat.  Put the chicken on a rack on a baking sheet and broil, turning once, until browned and cooked through, about 12 minutes total.  Let cool slightly, then slice and add to reserved quinoa. 

5.      Add the oranges and avocados to the mixture. 

6.      Mix the EVOO, lime juice, garlic and salt and pepper in a jar.  Pour over the salad and toss.

7.      Top with the cilantro or parsley and serve. 

This was excellent.  We definitely have another meal out of this recipe.  This salad would be great winter or summer.  I could see taking it to a picnic.   

Cauliflower and Roasted Garlic Puree Soup

I bought a new cookbook from Williams-Sonoma called Soup of the Day.  It has 365 recipes, one for every day.  I chose one from January 3, Serves 4-6.

Ingredients:

1 large head garlic

1 t EVOO

3 T unsalted butter

½ yellow onion, chopped

¼ C dry sherry

4 C vegetable broth

1 head cauliflower, stemmed and cut into small florets

3 T heavy cream (I used sour cream)

Salt and ground white pepper

Chopped chives for garnish

Directions:

1.      Preheat the oven to 400 degrees.  Cut the top of the head of garlic, drizzle with the EVOO and wrap loosely in foil.

2.      Roast until tender when pierced with a knife, about 45 minutes.  When it is cool enough to handle, squeeze the garlic flesh from the skins and set aside. 

3.      In a large saucepan, melt the butter over medium heat.  Add the onion and sauté until soft, 5 minutes. 

4.      Add the roasted garlic and using a wooden spoon, mash it into the onions.  Cook until the mixture is bubbly and starting to caramelize, about 3 minutes.

5.      Add the sherry and bring to a boil, stirring to scrape up any browned bits on the bottom of the pot and let it boil for 2 minutes. 

6.      Add the broth and bring to a boil. 

7.      Add the cauliflower and reduce the heat to low.  Simmer, uncovered, until the cauliflower is very tender, 25 minutes. 

8.      Cool slightly if using a blender.  I used an immersion blender. 

9.      Add the cream and return to a gentle boil. 

10.  Season with salt and pepper and garnish with the chives. 

I thought it was a very strong, but good soup.  For a lighter soup, I would use one that I wrote about earlier, maybe a year ago.  I am still looking for a way to index these recipes.  Anyway I plan on pulling it off the shelf about once a month for the next 30 years.    

Couscous Salad with Roasted Vegetables and Chickpeas

At Costco I picked up the cookbook called Everyday Food Light.   It is all light recipes compiled from Martha’s Everyday Food magazine.  Based on this first recipe I tried, this is a winner of a cookbook.  It says serves 4 @ 372 calories.  If you are looking for quantity along with quality, this is your meal.   

Ingredients:

1 # carrots, sliced ¾ “thick on the diagonal

1 head cauliflower (3#) trimmed and cut into florets

1 ½ t ground cumin

3 T EVOO

Coarse salt and ground pepper

1 1/4 C water

1 C whole-wheat couscous

1 T lemon zest, plus ½ C fresh lemon juice (from 3 Lemons) It took 3 lemons to get the zest, but 5 ½ to get the juice.

1 can (15.5 oz) chickpeas, rinsed and drained

6 scallions, trimmed and thinly sliced

5 oz baby arugula

Directions:

1.      Preheat oven to 450 degrees.  Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2T EVOO.   Season with salt and pepper.  Make sure you have a big enough pan to have the vegetables in a single layer.  Roast until browned and tender, 25-30 minutes, rotating sheets and tossing vegetables halfway through.  Let cool to room temperature. 

2.      Meanwhile, in a medium saucepan, bring the water to a boil.  Stir in couscous and season with salt; cover and remove from heat.  Let stand until tender, 5 minutes.  Fluff with a fork; set aside to cool, uncovered.

3.       Make dressing.  In a small bowl, whisk together lemon zest and juice and remaining 1 T EVOO.  Season with salt and pepper.

4.      In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions.  Place arugula on a serving platter, and drizzle with 1T dressing.  Add remaining dressing to couscous mixture and toss; serve on top the arugula. 

Knowing how Jim feels about all vegetarian meals, I also tried this recipe called Jazzy Oven-Baked Chicken that I heard about on the Dr. OZ TV show.  This recipe is from the Orleans Parish School Board Child Nutrition Department.  The Cajun seasoning and garlic delight had to be ordered from a special vendor in LA.  It took a month for the spices to arrive.  I was a little surprised that children would eat something this spicy, but it did not fail to support my feelings on Cajun cooking, “Looks like dirt, and tastes like fire.”  As this recipe Serves 100 and covers 54# of chicken, anyone wanting to try this recipe, email me and I will send you the spices.  I have enough left unmixed to support 162# of chicken.   My mixed amount can cover 51# of chicken.

Ingredients:  (Serves 100)

54 # chicken

¾ C Cajun Creole seasoning

¾ C garlic delight blend

½ C white pepper

Cooking spray

Directions:

1.      Clean, wash and remove skin on chicken.  I used boneless as it is what I had.  I used white meat and thighs, 1# each, as that was the package sizes.  Jim like breast meat and I like thigh meat. 

2.      Mix all dry ingredients together and season the chicken.

3.      Place in a covered pan and refrigerate for 2 hours or overnight.  The longer it marinates, the more the spices will enhance.  

4.      Heat oven to 350 degrees.

Place parchment on rimmed baking sheets.  Place chicken on the pan and spray with cooking spray. Bake 40-45 minutes.  I baked the large breasts for 45 and the boneless thighs for 30.  It is a good idea to place different size pieces on different pans.          

Andouille and Sweet Potato Pie

I found this dinner pie on the internet.   I had the ingredients and so dinner.  You have to make the crust and not buy it as it has yellow cornmeal in it.  However with a Cuisinart, it is easy.  Baking take most of the time your time is minimal. 

Ingredients:

1 # small sweet potatoes, pierced with a fork (2)

1 C yellow cornmeal

1 C all-purpose flour

1 t salt, plus more for seasoning

1 stick unsalted butter plus 2 T

¼ C plus 2 T ice water

1 T EVOO

½ # Andouille sausage cut in 1” pieces (actually, I would cut them smaller.  They would distribute better.  I used Adele.)

½ small onion, finely chopped

1 T minced garlic

½ t dried sage, crumbled

1 C heavy cream

Freshly ground pepper

3 large egg yolks

Directions:

1.      Preheat the oven to 350 degrees.  I cooked my sweet potatoes in the microwave.  If you use the oven the recipe says 45 minutes.  Let the potatoes cool. 

2.      In a food processor, combine the cornmeal and flour with 1 t salt.  Add the chilled butter cubes and pulse until th mixture resembles coarse meal.  Add the ice water and pulse until the dough comes together.  Turn the dough out on a work surface and knead until smooth. 

3.      Lightly flour the work surface and roll out the dough into a 13” round, about 1/4 “thick.  Ease the dough into a 9” pie plate.  Trim the overhang to 1”, fold under and crimp decoratively.  Prick the bottom crust several times with a fork.  Line the dough with foil and fill with pie weights.  Bake for about 30 minutes, until the crust is barely set.  Remove the foil and weights and bake for 10 minutes longer, until the crust is dry and very lightly browned. 

4.      Meanwhile in a large skillet, heat the EVOO.  Add the andouille sausage and cook over high heat, stirring occasionally, until it is lightly browned, about 5 minutes.  Add the onion, garlic and sage and cook until the onion is softened, another 5 minutes.  Let cool slightly.

5.      Peel the sweet potatoes and transfer them to a food processor.  Add the cream and puree until very smooth.  Season with salt and pepper.  Add the egg yolks and process until incorporated.  Transfer the filling to a large bowl and stir in the andouille mixture.  Scrape the filling into the crust and bake for about 45 minutes, until the custard is set.  Let cool for 20 minutes, then cut the pie into wedges and serve. 

The recommendation to serve with it was a Tangy Apple Salad.  I could not find the recipe so I cut up Romaine, added a chopped apple and walnuts.  Jim ate a lot of appetizers waiting for all the baking time, so we have ½ a pie left.  He served a new wine he has found called Primal Roots, a CA red blend.  I was skeptical, but it was pretty decent. 

Eggs Jeannette

This comes from my new Jacques Pepin Cookbook called Essential Pepin.  This would make a great first course or a luncheon meal on spring greens.  Jacque gives other ideas of stuffing.  He named this dish after his mother as he says that as a child she served it often.  I was very easy to make.  I served it with green beans.  We spread the sauce on the green beans also.  As a first course it serves 6.  We ate it all. 

Ingredients:

6 large eggs, hard cooked and peeled

2 T milk

2 garlic cloves, finely chopped

2 T finely chopped parsley

¼ t salt

¼ t pepper

1 ½ T peanut oil

Dressing:

2 T reserved egg yolk mixture

2 t Dijon mustard

2 t red wine vinegar

Pinch of salt and pepper

¼ C EVOO

Directions:   

1.      Cut the eggs crosswise in half at the widest point.  Remove the yolks and mash them with a fork.

2.      Mix the eggs with the milk, garlic, parsley salt and pepper. 

3.      Reserve 2 T of the mixture for the dressing.

4.      Stuff the whites with the remaining mixture.

5.      Heat a non-stick skillet with the peanut oil.  When it reaches 350 degrees or very hot then add the eggs yolk side down.  Cook about 2 minutes and remove with a spatula to a gratin dish.   They will be nicely browned.

6.      For the dressing, put all the ingredients in a small processor.  With the motor running, slowly add the oil. 

7.      Pour the dressing on top of and around the eggs and serve. 

This is one that I am going to make over and over.  People seem to be afraid of eggs.  Eggs are inexpensive and a geat source of protein.   

Carrot Pineapple Orange Juice

Since I have a horrible cold, I decided to make this drink I found at the Williams-Sonoma site.   I tasted it straight out of the juice extractor and decided it had to be cold.  The jury is still out here.  It was good, but was it worth the mess and the noise of the extractor. 

Ingredients:

1 small orange, including rind, seeded and cut into pieces

1/8 small, ripe pineapple, peeled, cored, and cut into pieces

2 carrots, scrubbed clean and cut into pieces

¼ small lemon, including rind, seeded

Directions:

In an extractor, juice the orange, pineapple, carrots and lemon, in that order, according to the manufacturer’s instructions, Stir and serve.  Serves 1

I made a double amount.   

Smoke Salmon Soup

I really needed soup today.  I have a cold.  They even threw me out of therapy due to my cold.  I needed to use up some smoked salmon and found this in my Alaska salmon cookbook.  I did not know what to expect, but it was wonderful and for the first time is days I could actually taste what was in front of me.  Serves 4

Ingredients:

2 T butter

2 medium onion, I used red

1 green pepper

1 large garlic clove, minced

2 cans of stewed tomatoes

12 oz smoked salmon, chopped

2 T minced parsley

1 bay leaf

½ t thyme leaves

1 T Worcestershire

¼ t liquid hot pepper

2 T lemon juice

½ C red wine

½ C chicken broth

Directions:

1.      Melt butter in a large pan.  Add onions, green pepper, and garlic.  Cook until tender.

2.      Add tomatoes, parsley, bay leaf, thyme, Worcestershire and hot pepper seasoning.

3.      Cover and simmer 15 minutes.

4.      Stir in lemon juice and salt and pepper.