Smoked Salmon Pea Quinoa Pilaf

If there's ever been a theme to this blog beyond cooking, it's likely that of the one-pot dish. I grew up on meat and vegetables and enjoyed it. I like going from one side of my plate to another sampling different items. Maybe an interest in minimizing the clean up lead me in this direction. Or the ease of lunch packing, for that matter. Either way, I'm consistently drawn to a single dish as a meal.

Did I mention I'm all over seafood this month? I wish I was writing this post from Vancouver or Halifax, where the fish is as fresh as fresh can be. Ultimately this may be why I go for smoked salmon, as it's well preserved! This recipe has a preliminary step: the paleo mayonnaise. I hummed and hawed at the thought of making it. I had bought an aioli at a recent market trip and figured it would make an easy substitute. Instead, I made it. Having sweet potatoes on hand made me think it was worth the effort. It takes another 5 minutes and gives the salad a nice, garlicky infusion. Pack some gum if you're taking this to work!


From:http://thelittlegreenspoon.com
Serves 6

Ingredients

Salad

• 1 cup quinoa, uncooked
• 2 t stock seasoning (Knorr/Oxo)
• 1/2 red onion, diced
• 1 cup frozen peas
• 100g smoked salmon, chopped
• 2 T dill, minced

Paleo Mayonnaise

• 1 egg
• 4 t lemon juice
• 1/2 cup coconut oil, melted
• 1/2 cup olive oil
• 2 cloves garlic
• pinch of salt

Dressing

• 4 T paleo mayonnaise
• 1 t dijon mustard
• juice of a lemon

Method

Boil two cups of water to a boil. Add the quinoa, stock seasoning, cover and simmer for 15 minutes. Turn off the heat, remove lid and fluff with a fork. Prepared peas either by boiling or microwaving them for about 3 minutes. Combine the salad ingredients in a bowl and set aside.

To prepare the mayonnaise, crack an egg in a blender and add the lemon juice. Blend on low for a few seconds to allow the two to mix. Combine the coconut and olive oil and while the blender is on low, slowly add the oils. This should take a few minutes and will allow the mixture to thicken. Once all the oil has been added, throw in the garlic and salt and blend another 20 seconds. The mayonnaise can be stored in the refrigerator, but will need to be brought back to room temperature before using as the coconut oil hardens with the cold temperature.

For the dressing, combine all ingredients and stir well. Pour in with the pilaf and toss well, allowing the dressing to coat all ingredients. Serve with sprigs of dill.

Don't Fear the Vegan: Cheezy Quinoa & Chick Pea Skillet with Heirloom Tomatoes

When I found this recipe, I went back to my blog to compare it with my other vegan recipes and...

Well, there wasn't much there. I have a vegetable side dish and a creamed soup made with coconut milk.

I truly am on the 'eat less meat' bandwagon. I got on it a long time ago and have found some delicious vegetarian recipes while appreciating a low-cost meal by comparison to many of my meat-filled options. It's just that the bandwagon has so many great detours through steak village and sausage alley. I get distracted!

This one got my attention though, because as I read through the recipe, I figured it had a shot at being flavourful. For one, the basil, tomato and balsamic topping is a favorite combination in this household. It's fresh and chalked full of dynamic tastes. The second sign was that the two neutral components are well seasoned before they're combined. The quinoa is salted and mixed with nutritional yeast and the chick peas are toasted and seasoned with an interesting mix of paprika and maple syrup.

Finally, I've read about nutritional yeast and wanted to try it. For those of you who know about as much as I did a week ago, it's a pure form of yeast grown for its' nutritional value. A tablespoon's worth has about 8 grams of protein and 4 grams of fiber. It's also a good source of magnesium and a host of other nutrients (http://bestnaturalfoods.com/nutritional_yeast.html). It has a lovely umami flavour and often binds ingredients like cheese does.

Try it. I enjoyed it, Ruedi enjoyed it, it was an easy weeknight meal to prepare and it goes great with bacon! I'm kidding...kind of.

From:  http://kblog.lunchboxbunch.com

Serves 4-6

Quinoa

• 1 1/4 cup quinoa
• 2 cups water
• 1 t salt
• 1/2 cup nutritional yeast

Chick Peas

• 3 cups cooked chick peas (if you're buying them dried, I've made some notes below)
• 1 t paprika
• 2 t maple syrup
• 1/2 t ground pepper
• salt to taste
• 2 t olive oil

Tomato

• 2 cups fresh chopped tomatoes
• 1/4 cup fresh chopped basil
• 2 T balsamic vinegar
• 2 cloves garlic minced
• 1/2 t red pepper flakes
• 2 T lemon juice

Method

Quinoa: Boil the water and add the quinoa and salt, covering the pot and simmering for 10 minutes. Turn off the heat and allow the quinoa to sit for another 10 minutes, still covered. Remove the lid and fluff the quinoa with a fork. Mix in the nutritional yeast and set aside.

Chick Peas: If you are using dry chick peas, rinse and soak them in a pot overnight, and then cover and simmer them for 45 minutes. This will give you a chick pea akin to the canned variety. Heat the olive oil on medium heat. Toss in the chick peas, coating them with the oil and letting the chick peas toast for a few minutes. Add the paprika and stir well. Pour in the maple syrup and toss with a little salt. Set aside.

Tomatoes: Combine all ingredients in a bowl.

Together: Toss a few spoonfuls of chick peas in with the quinoa. To serve, pour the quinoa on to a platter and spoon the remaining chick peas on top. Add the tomato mix on top of that and sprinkle a little sea salt over the entire platter.

Quinoa & Pea Spiced Croquettes

In the quest for snacks, I've decided to get a little creative. I'm tired of humus and vegetables, fruit or whatever I usually snack on. If these croquettes were a little more gluey, they'd be easy treats to pack. Add a little Sriracha and/or sour cream to them for some extra kick.

The original recipe did not include an egg, but I added it part way through my patty making process because I needed a binding agent. I'm not sure how the original chef made it happen without one. If you don't feel like making these into patties, this also acts as a nice hash. Grill a little fish or meat of your choosing and serve it on top.

Adapted from: http://www.cookrepublic.com/

Serves 4

Ingredients

• 2 russet potatoes, peeled, chopped and mashed

• 1 cup quinoa, cooked

• 1/2 cup peas fresh or frozen

• 1/4 cup cilantro, chopped

• 1 egg

• 2 t ground cumin

• 1 t garam masala

• 2 cloves garlic, finely chopped

• salt and pepper to taste

• olive oil for frying

Method

Heat a tablespoon of olive oil in a frying pan. Add the garlic and saute for a minute and then add the peas, mixing well with the garlic and oil. Pour the pea mixture into a bowl and wipe the pan clean with a paper towel and return to low heat. 

Add the potatoes, quinoa, cilantro, cumin, garam masala and salt to the peas and mix well. Form the mix into little patties or croquettes and set aside.

Pour about two tablespoons of oil in the fry pan and bring the heat up to medium-high. Once the oil is hot, place about four of the croquettes in the pan and cook each side for about four minutes, flipping gently as needed. Repeat with the remaining croquettes and serve warm with Sriracha sauce and a little sour cream.

Cherry Balsamic Pork Chops, Quinoa Pilaf & a Crunchy Salad

While I know I haven't stopped eating, I couldn't figure out why the blog entries have suddenly come to a halt. My analysis brought several excuses. First and foremost was the elusive patio. I've hit every patio I could find over the last month, which has kept me out of the house and the kitchen. Summer cooking also seems less like cooking than the experiments I try in the winter. I think barbecues just call for simplicity and I haven't quite figured out how to make my grill-top creations exciting enough to write about. Finally, I pulled out several of my old favorites and repeat entries just don't make for good reading.

Now that I've given you all my excuses, here's what I ate for Sunday dinner. A good price on pork chops and incessant rain called for an attempt at a way to make pork chops juicy and delicious. I included some goods sides that I can carry as lunches too. 

Pork Chops in Balsamic Cherry Sauce

Adapted From: Fairchild, B. (2006). The Bon Appetit Cookbook. Hoboken, N.J.: John Wiley & Sons. p. 293. 

Serves 4

Ingredients

• 4, 140g pork chops
• 1/2 cup balsamic vinaigrette*
• 2 T butter
• 2 shallots, sliced thinly
• 1/2 cup chicken broth
• 1/2 cup dried cherries

Method

Place the pork and vinaigrette in a dish to marinate for 15 minutes. Make sure that the chops are turned at least once to coat.

Melt the butter in a heavy skillet over medium heat. Lift the pork from the marinade, shaking off the excess liquid and place in the skillet, reserving the marinade. Sprinkle the pork with pepper. Saute until brown, at least three minutes per side. Transfer the pork to a plate. Add the shallot to the skillet and stir until soft, about one minute. Add the broth, cherries and reserved marinade and bring the mixture to a boil, scraping off the brown bits from the sides of the pan. Return the pork to the skillet and simmer, turning the pork once until it is cooked through, the cherries are tender and the sauce has thickened, about four minutes. Season the sauce with more salt and pepper if required. Transfer the pork to plates, top with the sauce and serve.

*You can make your own by whisking a 1/4 cup of balsamic vinegar with 1/4 cup of any oil of your choice and seasoning it with salt and pepper. Add a tablespoon of dijon mustard for some additional kick.

Quinoa Pilaf with Mushrooms & Caramelized Onions

Opted for oyster and porcini mushrooms 

From: http://eat-drink-love.com

Ingredients

• 1 cup quinoa
• 2 cups chicken broth
• 2 T olive oil
• 1 small onion, diced
• 1 cup mushrooms, roughly chopped
• 2 cloves garlic minced
• 1/3 cup toast pine nuts
• 2 T parsley, chopped
• Salt & pepper to taste

Method

Bring the broth and quinoa to a boil, reduce heat and simmer for 15 minutes. While the quinoa is cooking, heat the oil in a frying pan and saute the onions and mushrooms for about 5 minutes. Add the garlic and let cook for about a minute. Empty the quinoa into a bowl and add the mushroom mix to it, mixing well.  Toss in the pine nuts, parsley, salt and pepper and serve.

Chopped Salad with Feta, Lime and Basil

Adapted from: http://smittenkitchen.com

• 3 cups, crunchy vegetables, chopped
• 1/3 cup crumbled feta
• 2 green onions, finely chopped
• 1/3 cup sunflower seeds
• 2 T chopped basil
• 1 t chili powder
• 2 T lime juice
• 2 T olive oil
• Salt & pepper to taste

The original recipe used various wax beans, cucumber and radishes for the vegetables along with mint as the herb of choice. I opted for green beans, asparagus, both blanched, radishes and basil as my herb. Go nuts with your favorite herbs and veg people!! That's what this salad is meant for!

Combine the vegetables, feta, onions, sunflower seeds and basil into a bowl. In a separate dish, add the lime juice with the oil, chili powder, salt and pepper. Whisk well until all ingredients are well combined. Add the dressing to your vegetables and toss well. This salad can be eaten immediately, but makes for great leftovers.

Cinnamon Apple Quinoa Parfait

To stay or....

One of very few breakfast recipes I've made in the last year, but if you're on the go a lot, this breakfast is worth a try. It's easy to carry with you and keeps for a week. I just ate the last of them yesterday and it tasted as good as the first.

I pulled this recipe from www.PreventionRd.com because of its use of quinoa; the super grain. Packed with amino acids, fiber, protein and magnesium, this little gem will help you stay in the game. Magnesium-rich foods help your muscles relax and I've been honing in on this mineral to help my muscles do just that. Kids will love the layered simplicity of this dish, and if plain yoghurt doesn't cut it for you, throw in a flavoured yoghurt of your choice. This isn't just food, this is high-octane fuel.

To go!

Adapted From: http://www.preventionrd.com

Ingredients

Oat Crumble

• 1/2 cup rolled oats
• 1 T sunflower oil
• 2 t granulated sugar
• 1 t ground cinnamon

Apple Compote

• 4 apples, cored and chopped
• 1 t ground cinnamon
• 1 t vanilla extract
• 1 T granulated sugar
• Handful of nuts (walnut pieces & almonds went in mine)
• 1 T water or more for cooking

Quinoa

• 1 cup uncooked quinoa
• 1 1/2 t ground cinnamon
• 2 cups greek yoghurt (I used plain 2% greek yoghurt, but feel free to get a richer or leaner yoghurt if you prefer)

Method

Cook the quinoa according to package instructions adding the cinnamon to the quinoa after it has cooked. 

In a saucepan over medium heat, combine all the ingredients for the apple compote, mixing well. Bring to a boil and then reduce heat to low. Partially cover the mixture until apples are soft and any liquid in the pan becomes syrupy, approximately 10 minutes. Add more water if necessary. When cooked, remove from heat and let cool completely.

Preheat oven to 350F. Combine all ingredients for the oat crumble and distributed on a baking sheet. Bake in oven for approximately 10 minutes, or until golden brown.

To assemble, place a 1/4 cup of the yoghurt, 1/4 cup of the quinoa and a 1/4 cup of the apple compote in layers in a bowl or jar. Repeat the layers and top with the oat crumble. Serve!