Tag Archives: quinoa

Stuffed Cauliflower

In my pantry today:

  • 1 lg head cauliflower
  • 1 c quinoa, cooked
  • 1/2 c finely shredded monterey jack cheese
  • 1 clove garlic, in thin spears
  • 1 tbsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/8 tsp asafoetida

stuffedcauliflowerSo this one is a doozy of a dish that I both went into suspecting and came out knowing with which I can do better. I will master this. It might not have helped that I decided to go my own way with the stuffing (as opposed to the scant every recipe online). I don’t blame myself, of course, I blame my cupboards. Regardless, the fundamentals won’t change. Start out by getting the bottom greenery off of and core out of your cauliflower, then wash it before submerging it for 15m or so in a large pot of boiling water laced with all of the above slated turmeric. Take it out and let it cool for another 10 or however long it takes you to complete the following:

Mix together 3/4 c quinoa with all the cheese and above-listed seasonings then set it aside. There will be time, too, to make the sauce to top it before baking.

  • 1/2 sweet onion
  • 2 cloves garlic
  • 1 tsp vegetable ghee
  • 2 tsp olive oil
  • 1/3 c half and half
  • 2/3 c vegetable broth
  • 2/3 c tomato sauce
  • 1 tbsp coriander
  • 2 tsp cumin
  • 1/4 tsp cayenne

Chunk up your onion and garlic and let cook in ghee over ML heat for 5-10 minutes. Puree like hell in the food processor. In the pan from which they came, heat the olive oil and pour the pureed contents back in. Cook over ML (erring on the side of M), scraping off the bottom as you go and adding in the coriander and cumin. Make it into a cohesive paste and begin adding your liquids while heating, now, to full M. Add the cayenne last then let sit until the big white head gets  turned upside down then stuffed gently and lovingly with the mixture from a couple paragraphs back. This is a little more difficult than it sounds like it might be — you see from the picture up there that a full stuff will take some training. Put in glass baking dish right-side up, cover with sauce and remaining quinoa and bake at 425° for 1 hour. 4 spoons for taste and aesthetics — when I figure out how to better stuff this thing, we’ll see about making it 5.

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Broccoli and Violence (ft. Sesame Quinoa)

In my pantry today:

  • 3 c broccoli florets 
  • 1/2 sweet onion
  • 2 cloves garlicBro
  • 1 packet gravy mix
  • 2 c unsweetened almond milk
  • 1 tsp butter chicken spice mix
  • 1/2 tsp turmeric
  • 1 tsp vegetable ghee
  • 1/2 tsp olive oil
  • 1/4 c quinoa
  • 2 drops sesame oil

broccoliandviolenceLife has been a little more dramatic than usual lately and I am not cooking nearly as much as I’d like. Last night I made a loaf of banana bread just to feel alive (in the kitchen, that is), but as I’ve already recently written about banana bread it’d be pretty boring to write about it again so soon (although this time I used caramel extract and added glazed almonds). Instead I’m going to go with the easy thrown together mess tonight offers. So start out that thinly sliced onion and garlic heating in ghee/oil in a pan warming to ML. Mix in the turmeric to color everything orange, let cook for 5m or so.

Turn the burner up to M, throw in the broccoli until bright green. Reduce heat and add in (already mixed with one another) the almond milk, gravy packet and spice mix. Mix everything then cover and continue to cook on ML for 10-50m, or until broccoli reaches your desired level of crunch. Serve over quinoa cooked with two drops of sesame oil in the water, then pull 4 spoons out of the silverware drawer.

8394572713_00a56d19de_kIn terms of proof of my recent drama, how about this: my car window was shot out while the wife and I were driving through a neighborhood that didn’t look bad enough for it. This had certainly never happened to me before but now I can… check it off my bucket list? Now I can praise Jesus, Buddha, Allah and Xenu that the window stopped it before it came through at full force; I narrowly avoided this shot whose perpetrator probably won’t be found.

And on Friday I start a new DMD (“Disease Modifying Drug”) that requires my first dose be monitored for six hours in a doctor’s office because it might dangerously slow my heart rate. discovery_medicine_no_64_volker_brinkmann_figure_4If I clear that hurdle, however, I get to take a pill for MS instead of having to give myself nasty injections. I’ve been trying to clear off the bulk of my client(s) work in case of a worst-case scenario here, but it occurred to me that I also need to cook  in case I am unable to feed us properly once getting home. If I weren’t so busy right now I might have time to be a little more scared than I am; as it is, I’ve got to stop spending selfish time here and get back into Photoshop. Wish me all kinds of luck getting to the weekend!

Broccotta Casserole (Or, “Where DID I put my camera?!”)

In my pantry today:

  • 3 c broccoli florets
  • 1 c quinoa (cooked)
  • 1/4 c rice (cooked)
  • 3/4 c ricotta cheese
  • 3/4 c shredded cheese (jack/colby/mozzarella blend)
  • 1/2 medium yellow onion
  • 3 cloves garlic
  • 1 egg
  • 1/2 tbsp olive oil
  • 1/2 tsp garlic paste
  • 1/2 tsp dill
  • 1/4 tsp turmeric
  • 1/2 tsp Italian seasoning
  • 1/4 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)

Broccoli, you say? With ricotta cheese, you say?And while there is rice in the dish, there is little and this isn’t just one of those “sauce over rice’ numbers you’re all so used to seeing from me. Actually, I’ve never made a broccoli casserole before (did I say that out loud?) so this was largely an effort in adventure. There was a head of broccoli in the fridge, and ricotta cheese that’d been sitting on the top shelf unopened for two weeks. There was (ass usual) onion and garlic. There was leftover quinoa and rice. Really, didn’t this build itself?

Start your finely diced onion and garlic in olive oil on ML then turn to dicing the broccoli into whatever sizes your palate dictates; set aside. In a bowl, mix together ricotta, beaten egg, garlic paste and a pinch of salt; set aside. Now that the onion and garlic are becoming soft, stir in the turmeric for that fun bright yellow color for which I would like to become the poster child. Stir in dill and let sit for a minute while you begin building within the pan’s walls.

Lay broccoli florets across the bottom and layer in the quinoa/rice mix. Go to the stove, fetch the garlic and onion and gently fold everything together. Sprinkle 1/4 c of shredded cheese on that. Layer the ricotta/egg blend over it all and sprinkle the top with remaining shredded cheese, black pepper and breadcrumbs like some kind of otherworldly pot pie crust. This is a good vegetarian fall dish that’s hearty, filling and feels decadent. 4 spoons!

Now, about fitting into something for that wedding I’m having in two weeks./squee

 

 

 

Sweet — and Savory — Potatoes

 

In my pantry today:

  • 1 large sweet potato
  • 1 medium Vidalia onion
  • 1/4 c quinoa
  • 2-2.5 c broth (vegetable here)
  • 1 tbsp vegetable ghee
  • 1/4 c blackberry preserves
  • 2 tbsp soy sauce
  • 1 tbsp kala jeera
  • 1 tsp hot curry powder
  • 1 tsp ginger garlic paste
  • 1 tsp turmeric
  • 1/8 tsp cinnamon

First thing’s first — slice your onion moderately thinly and start it out in ghee that’s mostly melted and in a pan on M. Cook onions over ML heat for about 5m. Dice your sweet potato — skin and all — and add it into pan. Stir in the remainder of seasonings and preserves then add enough broth to cover everything and bring to a boil. Cover and let cook over ML heat until potatoes are fork-tender. At this point, stir in quinoa and bring to a boil. Cover and reduce heat to L for about 20m. Ring the dinner bell — 4 spoons!

 

Comfort in Chaos (or, “When CAN’T Potatoes Fix the World?”)

In my pantry today:

  • 1 c cooked white beans
  • 1 medium baking potato
  • 1/2 c quinoa
  • 2 14.5 oz can vegetable broth
  • 2 tsp safflower oil
  • 1 tsp vegetable ghee
  • 1 large yellow onion
  • 1 tsp corn starch
  • 3 cloves garlic
  • 1 tsp garlic paste
  • 1 tsp coriander
  • 1 tsp hot red chili powder
  • 1/2 tsp turmeric

I can’t find my camera. This is taken using a cell phone. Don’t you judge me.

There is a heckuvalot going on right now. The new floors make our entire downstairs feel like a new house into which we are moving fresh, and moving into anywhere requires a great deal of work. Meals have been consisting largely of prepackaged dinners from the Indian grocery, sweet potatoes roasted in advance, bananas and coffee. Lots of coffee. I’ve gone a week without any episodes (of my MS exacerbation) and I’ve gotten a new prescription called in for more Neurontin (eyeball seizures cannot prevent me from editing css style sheets!). So there, life. Suck on that.

Start this meal in your most favoritest way — mincing fresh garlic and onion. Put in pan heating to M with oil and ghee and let it come to and stay at full heat for  and seasonings; stir. 2-3m with vigorous spatula attention. Add 1/4″ slices of potato and all of your seasonings; stir. Let come to a boil on MH then reduce heat to M and walk away for 15m. Upon return, add another can of broth mixed with corn starch. Fold in cooked beans, bring everything back to a boil on M. Stir in 1/2 c quinoa then reduce heat to L and let simmer until eatin’ time. 5 spoons!

Whatchoo Palak’n About?

In my pantry today:

  • 1 c leftover Basmati rice
  • 1 c cooked quinoa
  • 3 c chpped fresh spinach
  • 1 medium Vidalia onion
  • 5 cloves garlic
  • 1 tbsp ghee
  • 1 14.5 oz can petite diced tomatoes, drained
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp madras curry powder
  • 1/2 tsp cardamon
  • 1/2 tsp coriander
  • 1 tsp hot red chili powder
  • 1/2 tsp asafoetida

Ok, so this one’s pretty ugly too. Lets face it — most “sauce on rice” dishes, regardless of their flavor, can get a bit visually boring. This did start out, however, as a splendid phyonutrient calendar girl. Nothing’s pretty out of the food processor, so don’t you judge this little lady.

Start your onion, garlic and mustard seeds heating to M in ghee. Once the first crackle is heard from your mustard seeds, add the kala jeera and chopped spinach. Continue tossing the goods on M until your spinach begins to wilt. Add the drained tomatoes, mix, then let them all live together in a commandeering food processor for 5-10m. Halfway through the processing, add the remainder of your seasonings and turn it back on. When it’s at a consistency you like, pour back into a pot and keep on L until dinner. Mix your leftover rice with the half batch of quinoa you cooked just now and serve your sauce over it. Ring your plate with naan quarters. 4 spoons!

 

 

 

 

Spicy Kale and Celery with Quinoa

In my pantry today:

  • 1 c quinoa
  • 2.5 c vegetable broth
  • 1 stalk celery
  • 1/2 medium onion
  • 2 tsp olive oil
  • 2 c kale, stems removed
  • 1 tbsp garlic powder
  • 1 tsp red hot chili powder
  • 1/2 tsp salt
  • 1/2 tsp asafoetida

Slice your onion and celery with industrious attention to detail so as to ensure you’ve got the thinnest intact slices possible. Mince your kale with only slightly less care. Put the onion and celery in a cold pan with the olive oil and heat to M. Once you’ve heard the pan sizzlin’ propa for a minute or two, add the kale and toss until coated. Add garlic, red chili, asafoetida and salt; toss. Toss in 1/2 c broth then cover, turn off and walk away. Cook quinoa using broth instead of water. When it is finished, fluffed and cooled add back to the reheated pan of kale. Mix it all together until hot, then serve. I used 1 tsp of butter as garnish here because, well, I thought it would be tasty. And lo, it was good. 4 spoons!

Kielbasa, Cabbage and Quinoa (w/ Cheese)

In my pantry today:

  • 1.2 head cabbage*
  • 1 turkey polska kielbasa
  • 1/4 c quinoa
  • 2 c vegetable broth*
  • 1 tsp cayenne pepper
  • 1/2 tsp asafoetida
  • 1/4 tsp cinnamon

So I thought too late to take a photo of the quartered half-cabbage I’ve had in a bag of broth for the last two days. The other half of the quartered cabbage is in the freezer. Both halves, fearing the same natural end of produce’s rightful place, huddled together for salvation two days ago in a crock pot. So there was all this cabbage I’d saved from the trash can and no apparent endgame.

This bag of cabbage was in about 2c of the vegetable broth/garlic paste mixture from its crock pot. I bought a turkey kielbasa and decided upon quinoa to balance everything out. I sliced the kielbasa and let it brown on M in a deep frying pan. Once it began sticking, I poured in 1.5 c of the cabbage broth and the now-chopped cabbage. Add asafoetida, cayenne and just a hint of cinnamon. The other 1/c c of broth use to cook your quinoa. Strain cabbage and sausage out and top with quinoa and Parmesan cheese. 5 spoons!

Discovering Quinoa

In my pantry today:

  • 1 head cabbage
  • 1 c quinoa
  • 2 c vegetable broth
  • 1 tbsp safflower oil
  • 1 vegetable FlavorBoost® packet
  • 1 tbsp garlic paste
  • 1 tsp lemon juice
  • 1 tbsp mustard seeds
  • 1 tsp turmeric
  • 1 tsp asafoetida
  • 1.5 c water
  • 2 tsp parmasean-romano cheese

Put safflower oil and mustard seeds in the bottom of a stock pot and put on a burner warming to M. While that’s happening, dice your head of cabbage and set aside while rounding up your other whatnots. This should be about the right amount of time to let the mustard seeds warm and begin snapping to a rhythm only they can hear. Add cabbage, toss thoroughly. Shake on seasonings, glob out the FlavorBoost® and garlic paste, then pour in water and squirt your fake plastic lemon. Toss a bunch to make sure everything is distributed, then cover and let steam do it’s job. Cook quinoa in broth instead of water since it’s the first time you’ve ever dealt with that stuff and you don’t know how much help it might need. Marvel, then, at its surprising deliciousness: yes, that nutritious and that tasty. Top with a sprinkle of Parmasean and proceed to the NOM factor. 4 spoons.