Archive for September 2012

Cornelia’s quinoa salad recipe

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this was AWESOME.
(From a potluck for Tim’s birthday last weekend. I brought boring old hummus and chips.)
1 cup quinoa
2 cups water
1 large red pepper, thinly sliced
1 large yellow pepper, thinly sliced
2 cups broccoli florets, blanched
1/2 cup chopped green onions
1 cup dried bite-sized mixed fruit or dried cranberries
1/2 cup dry roasted peanuts
1/4 cup soy sauce
1/4 cup cider vinegar
1/4 cup maple syrup (agave would probably work well too)
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon Dijon mustard (I left this out just because I didn’t have any mustard at hand)
1 tablespoon orange zest
Combine quinoa and water in small saucepan.  Bring to a boil, cover pan and boil gently for 15-20 minutes or until quinoa is tender and liquid has been absorbed. Remove from heat. Spoon grain onto a plate and chill.
In a large bowl, combine quinoa, peppers, broccoli, onion and dried fruit. Set peanuts aside.
Combine all dressing ingredients except orange zest in a small food processor. Mix well. Pour over quinoa and vegetables.  
Top with peanuts when ready to serve. Serves 10.

Written by orata

September 26, 2012 at 4:03 pm

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Tomatoes and eggs

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I made quinoa and ate some tomatoes and eggs over it for dinner:

Heat some vegetable oil in a wok on high heat. Throw in a peeled, crushed garlic clove and the white parts of a couple of  green onions, halved, and stir-fry for a minute. Add 3 medium tomatoes, chopped. Cook for a minute, then add the chopped green parts of the onions, a spoonful of sugar, a splash of Chinese cooking wine, soy sauce, and salt. Cook, stirring, for a few minutes, then break 3 eggs into the pan, tip it sideways so they’re together, and break and stir them up with the spatula. Add a splash of soy sauce and some sugar to the eggs as well, then mix into the tomato mixture and let cook till the eggs are set but still soft and creamy. 

Written by orata

September 19, 2012 at 10:32 pm

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Doctored mac and cheese (maccheroni alla zucca?)

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I was craving pumpkin last night, so I doctored up a package of Kraft Mac ‘n’ Cheese with some pumpkin puree and it was actually pretty tasty:

Cooked and drained the macaroni according to package directions. 

In a small skillet, fried 2 cloves chopped garlic and about 10 leaves of chopped fresh sage in a bit of olive oil, until it was fragrant and the sage was slightly crispy.

Returned the macaroni to the pot along with the cheese powder, a can of pumpkin puree, about half a cup of nonfat cottage cheese, and dashes of nutmeg, cinnamon, smoked paprika, salt, pepper, and a drizzle of cold-pressed hazelnut oil. Added the fried garlic/sage mixture and stirred it all together. Just before serving, I stirred in some chopped fresh curly parsley.

I’ve done this before without the cheese powder, and it usually comes out kind of bland. If I were doing it “right,” I’d add a bunch of Parmesan (and brown butter) instead, but this way was about 20x cheaper for a similar nice salty umami punch. The cottage cheese, which I had added mainly for protein, melted a bit and got just a tiny bit gooey, which I wasn’t really expecting–I thought it would behave more like ricotta.

It hit the spot as far as my pumpkin cravings, and was fast and slightly more healthy than eating mac ‘n’ cheese by itself. 

Rahul was out of town for a meeting, so I told him about the meal later. He said (since he works on marketing for Kraft and apparently has a mental inventory of the Kraft products in our house) “Where did you get Kraft Mac ‘n’ Cheese? Did you buy it?”

I said, “Not literally Kraft Mac ‘n’ Cheese–the stuff from Sam’s Club in the blue box.”

He said, “Why did you call it Kraft if it’s not actually Kraft?”

I said, “Because if I had said just ‘mac ‘n’ cheese,’ my default assumption would be that it’s real, homemade mac ‘n’ cheese. ‘Kraft Mac ‘n’ Cheese’ is how I identify that stuff with the orange powder.”

Rahul: “Interesting.”

Written by orata

September 14, 2012 at 11:07 am

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