I hadn’t planned on posting this follow-up to my roasted rutabaga post the other day, but I was pretty please with the results (although the pictures are less than perfect, shot with my iPhone while in the process of making dinner).

I had some leftover mashed rutabaga and some leftover sage-date pistou, and I wanted to do something creative with the leftovers.

Enter rutabaga cakes. Fried, of course. Who doesn’t love fried food?

It’s fairly simple and took less than 30 minutes.

First, mix 1/2 cup of panko bread crumbs with 1/2 cup ground, toasted walnuts (walnuts are a perfect partner for sage and dates). Season the crumbs with salt and pepper and toss.

Next, scoop the mashed rutabaga and form into a patty. (I used a #30 ice cream scoop.)

Using a scoop ensures the patties are all the same size, which means they’ll cook evenly, not to mention look better.

Coat the cakes with the seasoned crumbs. Next, heat about 1/8-inch peanut oil (it has a higher smoking point than olive oil, but you can use canola oil instead) in a skillet over medium-high heat.

When the oil is hot, gently lay the rutabaga cakes into the pan and fry until golden on the first side, about 2 to 3 minutes.

Flip the cakes to the other side and cook until golden again on that side. That’s it.

I served the warm cakes, garnished with the sage-date pistou, on top of a spinach salad dressed with a sherry vinaigrette (you need a sharp counter point to the sweet rutabaga and pistou).

Of course, all this assumes you have leftover, mashed rutabaga and sage-date pistou. And if you don’t, well then, never mind.

Tags: leftovers, recipe, rutabaga, rutabaga cakes, spinach salad
Posted in Recipes, Vegetarian | No Comments »

I once said spaghetti squash was the most underrated yellow vegetable. I can’t think of another yellow vegetable that deserves more love. Can you?

Yes, summer squash, but isn’t it an underrated yellow vegetable that deserves to be underrated?

Among the winter squashes, spaghetti squash is one of the easier ones to work with and its mild, crunchy flesh is a blank canvas — just waiting to soak up any flavor you throw at it.

In my Cool Mountain Cookbook, spaghetti squash gets a touch of sweetness, tossed with brown sugar and hazelnut liqueur.

But today, savory strikes my fancy, with basil and fresh, local goat cheese from Crow’s Dairy.

Just roast the squash and then saute it briefly with garlic, herbs and goat cheese for a cozy, warm mid-week meal.

I love how the flesh shreds into spaghetti-like strands, tender but still full of delicate crunch.

While the squash is roasting, you can mince the garlic and chiffonade the basil.

Or, use any herbs you like. Spaghetti squash takes well to any kind of herb, especially basil, thyme, rosemary and sage.

Since mincing garlic and slicing basil doesn’t take long, you could whip up a marinara sauce and saute some chard to make it a more substantial meal.

Or, you could saute some mushrooms and scallions while you wait for the squash to finish roasting. You have about 30 minutes of down time between when the squash goes in the oven and when it’s ready for the quick saute with garlic and herbs.

After the mushrooms are tender, deglaze the pan with a little wine if you like.

I, not surprisingly, just splash in a little rosé from the glass I’m drinking while cooking.

Once the squash comes out of the oven, let it cool a bit before scraping out the flesh.

Then just heat a little olive oil in a pan and saute the flesh with the garlic, herbs and goat cheese.

Season with salt and pepper and you’re done.

It takes all of 45 minutes from start to finish.

It’s really that simple, and it’s so delicious.

I’ve topped mine with toasted pine nuts, too.

Do you have a favorite recipe for spaghetti squash?

[printable recipe]

Tags: Crow's Dairy, goat cheese, herbs, pine nuts, recipe, spaghetti squash, vegetarian
Posted in Recipes, Side Dishes, Vegetarian | 6 Comments »

Sweet apple, onion, currants and spicy garam masala make this lentil stuffed acorn squash a flavorful weeknight dish, perfect for Meatless Monday (or any other night, too).

A twitter follower asked me for the recipe when I tweeted out a picture of the dish, and I asked her if she was a by-the-seat-of-the-pants cook, or a recipe follower.

She assured me she was the former, so I jotted down from memory how I made it, and now I’m sharing it with you.

The recipe is available below, but just know that it was written for the seat-of-the-pants cook, not the must-follow-to-the-letter recipe cook.

That means I want you to taste and think about it as you go, and not stress about precise measurements.

It’s a fun recipe, and the whole thing can be done in less than 45 minutes. While the squash bakes, you cook the lentils in one pan and the onion-apple-currant-garam masala in another pan.

You can also toast the walnuts while all this is going on. Yes, you can multi-task. I know you can.

Unless you’re my husband, in which case, you might want to go out to eat because you’ll never make a dish that calls for more than one pan, let alone three. Good news for me, my husband cleans up if I cook.

So, technically, I could have used six pans, but I went easy on him, and only used three.

If you read all the way through the directions first, you’ll have no trouble getting this on the table in 45 minutes.

It’s warm, earthy, spicy and has wonderful texture contrasts between the tender squash and the crunchy walnuts. And I think it’s good for you, too, but don’t hold that against me.

What do you think?

printable recipe

Tags: acorn squash, currants, garam masala, lentils, meatless monday, recipe, walnuts
Posted in Recipes, Vegetarian | 4 Comments »

Okra — like Brussels sprouts — is one of those love-it-or-hate-it vegetables. There isn’t much wiggle room in between.

I love okra, but not unconditionally. It must be fried. What I really like — more than the okra itself — is the crunch.

But let’s just say for argument’s sake, I want crunchy okra but I don’t want the extra calories from frying.

What if we could get the crunch without the fat? And, if in the process we mitigate the slime factor? Even better.

We can do all three. All we need is a a sharp knife, a breading station and a very hot oven.

Recently, I tasted ethereal fried okra topped with a sous vide duck egg at Cafe Bink.

I loved how they split the okra in half lengthwise, instead of crosswise into circles.

But the okra planks were still fried. Gloriously fried — and unfortunately, gloriously full of extra calories.

So I set about trying to recreate the crunchy spears without frying.

(A side note: wondering why on earth I’m writing about okra in November? Our farmers markets have been flooded with okra in the past couple of weeks and I’ve never been one to look a gift horse in the mouth — if it’s there, I’m buying.)

I sliced the okra in half lengthwise. Then I set up a breading station, first dusting the slimy okra in flour, which helps make the egg batter stick, which in turn helps the breading stick.

Flour + egg wash + breading = crunch.

Southern fried okra is made with cornmeal. I wanted some of that corn flavor, but since I was going for maximum crunch, I also used panko.

For extra flavor, I tossed in Jamaican jerk seasoning along with the cornmeal and the panko.

Next time, I might add ground pecans into the breading mix instead of the jerk seasoning. I’m reckless that way.

Next, I set the breaded okra on a rack set in a baking sheet, which helps the hot air circulate and keeps the okra from getting soggy on the bottom.

Pop the sheet into a very hot oven — 500 degrees F, and 13 to 15 minutes later, the okra is crisp and golden brown.

Now, what to do with this extra crunchy okra without the extra fat?

Serve it as a side dish to grilled chicken or pork chops. Or serve it as an appetizer with tomato jam.

If you want to make a light dinner, say for Meatless Monday, serve the okra fries with a salad and a poached or fried egg, like I did last Monday. (I took the picture below with my phone camera.)

The red tomato drizzle is a simple reduction of some overripe tomatoes. I grated the tomatoes (tossing the skins, and straining the pulp to get rid of the seeds) and cooked the puree until it was reduced by half.

Then I just seasoned the sauce with salt, and a touch of chile garlic paste for spice.

And there you have it:

Oven baked okra fries full of crunch, but not full of fat.

What do you think?

printable recipe

Tags: jerk seasoning, jerk spiced okra fries, okra, okra fries, oven baked okra
Posted in Recipes, Side Dishes, Vegetarian | 6 Comments »

Okra is a polarizing vegetable. Blame it on the slime.

Okra (which likely originated in Africa) contains mucilage, a sticky substance that turns to slime when okra is stewed or boiled.

Gumbo wouldn’t be gumbo without the thickening properties (and flavor) of okra and filé powder (the ground root of sassafras).

And while I love gumbo as much as the next person, I really can’t sink my teeth into a plate of stewed okra.

But fried okra? Now that’s a different story. Somehow, frying okra removes the slimy goo, or at least puts it in the background — where it belongs.

What remains is the green taste of the okra, delivered with a delicious crunch.

Why am I writing about how to fry okra?

Because it’s so easy: slice, toss, fry.

And because I can’t get past the slimy texture otherwise, and this okra from Seacat Gardens looked too fresh to pass up.

Seeing how I never leave well enough alone, I rummaged through the pantry looking for something to jazz up the okra.

I came across a za’atar spice blend I bought from Flavorbank, a spice company based in Tucson, Arizona. It’s used in both North African and Middle Eastern cuisine.

Za’atar is a mixture of dried thyme, oregano, sumac, and sesame seeds, and has a green, earthy flavor, along with a citrus note from the sumac — perfect to enhance the green taste of okra.

A pinch or two of cayenne is there just to liven things up.

Because of the sticky nature of okra when sliced, it doesn’t need a batter, although if you’re so inclined, you could dunk the sliced okra in mixture of egg beaten with a splash of milk before tossing in the spiced cornmeal.

The batter would even further disguise the grassy taste of the okra, but I like that herbal taste.

Fry the okra in peanut oil for even more flavor. The oil must be hot before you add the okra, or the okra will just absorb the oil and taste greasy.

Once the oil is hot, it only takes about 5 minutes before the okra turns golden brown. Like more crunch? Let it go for a minute or two longer before removing to drain on paper towels.

And there you have it: how to fry okra.

Slice… toss…  fry…

Okra doesn’t have to be polarizing — it just has to be fried.

Za’atar Spiced Fried Okra

(printable recipe)

Serves 6

Ingredients
1-1/2 pounds okra
1 cup yellow cornmeal
2 tablespoons za’atar spice blend*
1 teaspoon kosher salt
1/4 teaspoon ground cayenne
1/4 teaspoon freshly ground black pepper
Peanut (or vegetable) oil for frying

Method
1. Wash and pat dry okra pods. Slice crosswise into 1/4-inch rounds. Set aside.

2. Toss cornmeal with the za’atar, salt, cayenne and black pepper in a medium bowl.

3. Toss the okra in the cornmeal mixture until every slice is coated.

4. Heat enough oil to come up about 1/4-inch in a large skillet over medium-high heat. When the oil is shimmering (but not smoking), it’s ready.

5. Shake off excess cornmeal from okra before frying.

6. Fry okra in batches, careful to not overcrowd the pan. Fry until golden brown, about 5 to 7 minutes. Don’t stir the first few minutes, but once the okra starts to brown, stir to promote even browning.

7. Remove from oil with a slotted spoon and place on paper towels to drain.

*za’atar is a blend of dried thyme, dried oregano, sumac and sesame seeds. If you do not have za’atar, you could substitute an equal amount of another herb blend, such as Italian herbs or herbs de Provence.

Tags: Flavorbank, fried okra, how to fry okra, okra, za'atar spice, za'atar spiced fried okra
Posted in Recipes, Side Dishes, Vegetarian | 6 Comments »

June Taylor products are hot, hot, hot. Sizzling hot.

Seems everywhere I turn, I’m seeing them in a magazine, on a newsflash, or on my doorstep.

I can explain that last one. I ordered three of JT’s products because, as it has been well documented here and there, I can’t seem to stay away from gourmet items.

I ordered Quince Butter ($14), Candied Bergamot Peel ($12) and Rose Geranium Syrup ($18) after spotting June Taylor’s products in the Food 52 Shop (both a hallowed and dangerous place for people like me.)

I wanted to make something using all three products, but after tasting each of them, I realized that was too ambitious, even for me.

Sometimes chefs have the tendency to wrap too many flavors together, when really, less is more.

So I settled on the quince butter and the bergamot, combined with sweet potatoes. I’ll save the syrup for another post. It needs something simple to let its unique flavor shine through.

Roasting sweet potatoes is one of the easiest preparations, so that’s where I started. I wanted to make a sauce from the quince butter and then top the mixture with the bergamot peel.

Pretty straightforward. Simply peel the sweet potatoes, and cut them into 1-inch rounds.

Layer them in a buttered baking dish, preferably one that can go from oven to table, like this pretty Emile Henry.

The bergamot orange (which is yellow in color, not orange) is small, very acidic, and used mainly for its essential oil (in the peel) in everything from perfume to confections to tea — Earl Grey tea, specifically.

I steeped 1 bag of Earl Grey in a small amount of water, making a strong tea, in essence, to enhance the sauce, thinking it would tie the quince butter and bergamot peel topping together.

The tea went into a small saucepan with the quince butter and some real butter. There is no butter in fruit butters coming from a jar. They’re called “butter” because the fruit is cooked down to a thick puree that can be spread, like soft butter.

Wanting to keep the flavors from becoming too muddled, I resisted the temptation to throw in a bunch of spices, although you certainly could. You could throw in some booze, too, and normally, I would have, but it was early and I wasn’t thinking straight, so I didn’t.

I did throw in a pinch of freshly grated nutmeg because, well, I couldn’t resist the urge completely.

The quince butter, tea and real butter boil together just long enough to thicken and meld together. I really should have added some brandy or Grand Marnier; what was I thinking? Instead, I tarted it up with a splash of apple cider vinegar.

The thickened fruit butter mixture is spread over the sweet potatoes and then the pan goes into the oven.

You should know that the sauce is sparten on purpose. You could increase the quantities a bit if you want lots of sauce after roasting, but again, I was showing restraint, still wanting the flavor of the sweet potatoes to come through.

I promise this need for restraint will pass.

While the mixture is bubbling away in the oven, I chopped the bergamot peel — finely — with a knife. I tried to use my mini-food processor, but I was only successful in knocking off the sugar coating. The peel resisted the blade. Guess I wasn’t the only one resisting today.

A chef’s knife and a little elbow grease soon made mincemeat out of the tough, fragrant peel.

To add a bit of texture, I chopped some toasted pecans to sprinkle on top along with the chopped bergamot.

Now the dish can go to the table, in its pretty baking dish, for everyone to ooh and ahh over. Visually appealing, yes, but for me, it’s the taste that deserves cooing.

From the earthy sweet potatoes to the tart quince butter to the unique taste of the bergamot, this dish brings a little sophistication and a lot of complex flavors from just a few, simple, expensive, gourmet products.

But you’re worth it, aren’t you?

Roasted Sweet Potatoes
with Quince Butter and Bergamot Peel

Serves 4 or 5

Ingredients
1 Earl Grey tea bag
1/3 cup boiling water

2/3 cup June Taylor Quince Butter
1 tablespoon butter (+ 1 teaspoon for buttering pan)
1 tablespoon apple cider vinegar
Pinch of nutmeg

2 pounds sweet potatoes, peeled and cut into 1-inch rounds
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
1/3 cup chopped toasted pecans
2 tablespoons finely chopped bergamot peel

Method
1. Heat the oven to 375º F.

2. Steep the Earl Grey tea in the 1/3 cup boiling water and set aside for 5 minutes. Discard tea bag and pour tea into a small saucepan with the quince butter, real butter, vinegar and pinch of nutmeg. Bring to a boil and then reduce heat to a simmer. Cook for 5 minutes, stirring frequently.

3. Butter a large baking dish with a teaspoon of softened butter. Lay the sweet potatoes in a single layer, fitting in as many rounds as you can.

4. Pour the reduced quince butter mixture over the top and spread evenly with a spatula. Cover with foil and place in the oven. Bake for 30 to 35 minutes, until the potatoes are almost but not quite fork tender. Remove the foil and continue roasting for another 10 to 15 minutes, or until the potatoes are fork tender.

5. Remove from oven and sprinkle with salt and pepper. Now sprinkle with pecans and bergamot peel and serve.

NOTE: Let’s just say, for example, you don’t have June Taylor’s products on hand, but you like the idea of this dish. You can substitute the quince butter with apple butter, and the candied bergamot peel with regular candied orange peel.

Tags: candied bergamot peel, Food 52, June Taylor, quince butter, roasted sweet potatoes, sweet potatoes
Posted in Recipes, Side Dishes, Vegetarian | 4 Comments »

I bet you thought, by the title, that this post was going to be about fried rice. It is, sort of. Rice will be fried, but not in the way that a traditional, Asian fried rice dish is.

Yes, we’re starting with cooked rice, an egg, of course, and other veggies, but that’s where the similarities end. Today, we’re cooking up rice fritters.

With three cups of leftover rice from the Bamboo Rice post, I thought about making a traditional fried rice dish, but then I stumbled upon Gina DePalma’s charming post on spinach fritters on Serious Eats and I wondered if I could replace the flour with rice, but lots of it.

Yep. It works.

Gina talks about the virtues of mature, leafy spinach (namely, it tastes like spinach) vs. the bagged (but convenient) baby spinach.

I’m using mature spinach for this recipe, even if it involves a little work, like removing the stems and a couple – or three -  dunks in a water bath to remove the grit.

For our fritters, we need to lightly cook the spinach and squeeze out most of the water so the fritters aren’t soggy. You could use frozen spinach to save a step — just need to thaw and really squeeze out all the water.

Isn’t it amazing how much spinach shrinks when you add a little heat? Besides the spinach, cooked rice and egg, anything else you want to throw into the mix is totally up to you.

If I were you, I’d include some sort of, what we in the food biz call, “aromatics.” Not sure why we call them aromatics – more appropriately they should be called taste-o-matics – I’m referring to garlic and onions. They do smell good, but flavor is their main purpose.

I used scallions. I also threw in a chopped jalapeno because I like to spice things up a bit, and well, everything tastes better with a jalapeno – not to mention the generous dose of  vitamin C, given the jalapeno’s size.

The rice, spinach and other goodies go into a large bowl for mixing. I added just a smidgen (don’t you like that word?) of flour to help bind the mixture together, but when I say smidgen, I mean it. One tablespoon of flour for three whole cups of rice qualifies as a smidgen.

Be gentle with the mixing part so that the rice doesn’t become gummy. This is especially important if you are using a naturally sticky cooked rice like the bamboo rice I’m using.

Once it’s all gently mixed, it’s time to portion it out. Remember the ice cream scoop tip I gave you? (#7 on my top ten list of kitchen tools). Now is the time to pull it out of the drawer. I have five or six (maybe nine) different sizes. The #12 scoop is about 1/3 a cup.

(Scoops are sometimes labeled by size, imprinted oh-so-small on the inside of the scoop, on the metal lever that pushes the ice cream out of the scoop. The number refers to the number of scoops in a quart of ice cream.)

You can prepare the fritters up to this point and just refrigerate for a day if you’d like. If you plan to make these in advance, make sure that all the ingredients are cold before you mix them together to avoid that nasty food borne illness plague that results from foods not properly chilled.

Once they’re fried, you can also reheat them if you have any leftovers. I like to reheat them in a toaster oven at 325°F. for 12-15 minutes. You can use the microwave but say goodbye to that nice little crunchy crust if you do.

Spinach & Rice Fritters

Makes 7 (3-inch) fritters

Ingredients
8 to 10 ounces fresh spinach, trimmed, washed and dried
1 tablespoon olive oil
3 cups cooked rice
1 cup sliced scallions (white and light green parts)
1/2 cup grated Parmesan cheese
1 jalapeno, finely chopped, remove seeds for less heat (optional ingredient)
1 tablespoon flour
1 large egg, beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Olive oil for frying

Method
1. Wilt spinach in 1 tablespoon of olive oil in a skillet over medium heat, about 3 or 4 minutes, turning with tongs as it wilts. (My, how it shrinks!) Scrape out into a bowl to cool. When cool enough to handle, squeeze out as much water as possible (Use paper towels if you’re so inclined). Roughly chop the spinach and place in a large bowl.

2. Stir in the rice, scallions, cheese,  and jalapeno (if using) into the bowl with the spinach. Sprinkle with the flour and fold in the egg, salt and pepper. Scoop into 1/3 cup portions (#12 ice cream scoop works well). Flatten to about 3/4-inch thick.

3. Heat enough oil in a skillet over medium-high heat to cover the bottom by about 1/8-inch. When sizzling hot, add fritters (work in batches so that you don’t overcrowd the pan). Fry until deep golden brown, about 5  to 6 minutes. Turn and brown other side, another 4 to 5 minutes. Remove to drain on paper towels.

Tags: bamboo rice, rice, rice fritters, spinach, spinach fritters
Posted in Recipes, Side Dishes, Vegetarian | 1 Comment »

If there was an awards ceremony for vegetables, spaghetti squash might just win the most underrated category. It’s one of those vegetables that looks harder to cook than it actually is, so I think cooks bypass the squash bin at the grocery store, heading instead for sweet potatoes. The truth is cutting it open is the most difficult part of cooking the it (any winter squash, really, and among the winter squashes, it’s one of the easiest to cut, you just need a big chef’s knife).

After cutting the squash in half and scooping out the seeds, place the squash cut side down on a lined baking sheet. Pour in about 1/4 of water to keep it from burning and roast in a 350 degree oven for roughly 30 minutes.  While the squash is roasting, you can whip up a few other ingredients and in the end, you’ll have a vegetarian spaghetti with a simple marinara sauce, and get a good dose of greens, too, in about 45 minutes, or less.

My marinara sauce is embarrassingly simple. Dice half a large onion (any color, I used red because that’s what I had) and saute it in a healthy splash of olive oil. Once it’s tender, about 5 minutes, stir in minced garlic (as much as you like). As soon as the garlic smells wonderful, a minute or two, pour in 1/4 cup of white wine. Cook until the wine is almost reduced, and then add a can of diced tomatoes with the juice (I like Muir Glen organic tomatoes, and if fire-roasted, all the better). Stir in a generous teaspoon of dried Italian herbs and then simmer until thickened, about 20 minutes.

While the sauce bubbles, have some wine and toast some pine nuts. I like an Oregon or Californian Pinot Gris with this dish. Or, on second thought, toast the nuts first, and then have wine. You have to watch them or they’ll burn. Throw a handful of nuts in a dry skillet and toast over medium heat until browned, tossing frequently. It’ll take about 5 minutes. Once the nuts are done, saute up some Swiss chard.

I cut chard from the stems and then roughly chop the leaves before soaking them in a salad spinner to remove any dirt. Spin them dry and saute with a generous splash of olive oil in a skillet, maybe add a little garlic, salt and pepper. After the leaves are wilted, cover the skillet and turn the heat to low. It should take about 10 minutes to turn them into soft, tender greens.  While the greens are steaming to tenderness, you can scrape the spaghetti squash into lovely yellow strands with a fork, and season with salt and pepper. Place a mound of squash in a pasta bowl and top with the marinara sauce, pine nuts and a sprinkling of Parmesan. Scatter the greens around the squash and now, in less than 45 minutes, you have a healthy, delicious, vegetarian spaghetti dish.

Tags: chard, how to cook spaghetti squash, marinara, pine nuts, spaghetti squash, vegetarian
Posted in About Ingredients, Recipes, Side Dishes, Tips & Tutorials, Vegetarian | 2 Comments »

I learned how to make these sweet potatoes from a chef I used to work with at The Boulders. We didn’t used canned chiles — we roasted fresh chiles. If you’re so inclined, you can replace the canned diced green chiles with two roasted, peeled and chopped poblano peppers.

I especially love these the next day, when they really firm up quite nicely. If you bake this dish the day before, be sure to completely cool the dish (place in a shallow pan of ice water) before wrapping and storing in the fridge. Just reheat in a 300 degree oven until heated all the way through… about 20 to 30 minutes).

Southwestern Scalloped Sweet Potatoes

Serves 8

Ingredients
3 pounds sweet potatoes, peeled
2 (4-ounce) cans diced green chiles, drained
2 cups shredded Monterrey Jack cheese
1/2 cup grated Parmesan
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon salt
1 cup heavy cream
1 tablespoon butter, cut into tiny chunks
3/4 cup crushed blue corn tortilla chips (about 18-20 chips)

Method
1. Heat the oven to 350°F.

2. Cut potatoes into 1/4-inch rounds. Grease a 9 X 13-inch inch baking dish. Layer the bottom with 1/2 of the potatoes, overlapping to cover any holes.

3. Sprinkle 1/2 the chiles evenly over the potatoes, half the Monterrey Jack cheese and half the Parmesan cheese. Repeat once more with potatoes, chiles, and cheeses.

4. Stir the cumin, cayenne and salt into the cream and pour over the potatoes. Dot with butter chunks and cover with foil. Bake 45-50 minutes, until potatoes are tender.

5. Uncover and sprinkle tortilla chips evenly over top. Return to oven, uncovered and bake an additional 10 minutes, until hot and bubbly. Remove and cool about 10 minutes before serving.

Tags: southwestern flavored sweet potatoes, sweet potatoes
Posted in Recipes, Side Dishes, Vegetarian | No Comments »

Exploring new grains is one way to relieve the boredom of cooking the same old rice or potato dish. If you want to get fancy, you can present this side dish as I did, in a mini-tower.

I save tomato sauce cans just for this purpose. Remove both ends of the can, and wash and dry the can. Spray the inside of the can with non-stick spray and place on a dinner plate.

Spoon about 1/2 cup of the pilaf into the can, and press down with the back of the spoon. Carefully lift the can off the plate, while gently pressing down on the top of the pilaf. Garnish with a fresh herb leaf.

Quinoa Pilaf with Apricots & Currants

Serves 6

Ingredients
1 tablespoon olive oil
1/2 a red bell pepper, finely diced
1 small zucchini, finely diced
1 scallion, finely chopped (white and green parts)
1 cup quinoa
2 cups chicken stock or water
10 dried apricot halves, finely diced
2 tablespoons currants
Zest of 1 orange
Kosher salt and freshly ground black pepper

Method
1. Heat the oil in a medium saucepan over medium-high heat. When hot, stir in bell pepper, zucchini, scallion, and quinoa. Cook stirring occasionally, until pepper is tender, about 2 minutes.

2. Pour in chicken stock. Bring to a boil. Reduce heat to medium-low and stir in apricots and currants. Cover and simmer until liquid is absorbed, about 15 minutes.

3. Turn off heat and let rest for 5 minutes. Stir in zest and season with salt and pepper to taste.

Tags: currants, dried apricots, pilaf, quinoa
Posted in Recipes, Side Dishes, Vegetarian | No Comments »

The Great Ranch Cookbook

Spirited Recipes & Rhetoric from America's Best Guest Ranches

Par Fork! The Golf Resort Cookbook

Culinary Expedition Through World Class Golf Resort Kitchens

The Cool Mountain Cookbook

A Gourmet Guide to Winter Retreats