fool proof method for perfect, fluffy quinoa! When using quinoa, rinse it before cooking.
1 cup quinoa
2 cups water
- Add water and quinoa to a pot that has a tight fitting lid and bring to a boil.
- Lower to a simmer, cover pot and let cook for 25 minutes.
- Turn off the heat and let the quinoa sit covered for another 5-10 minutes.
- Fluff with a fork and serve!
Sunday, November 25, 2012
Jason's Glazed Mushrooms
Labels:
mushrooms,
vegetables,
vegetarian
These are delicious. Once you try them you will want to make your mushrooms this way every time. The amounts are approximations as Jason doesn't like to measure.
12 oz. mixed mushrooms, sliced (we often use shiitake, maitake (hen of the woods), and bunashimeji (beech mushrooms)
1 Tbsp olive oil
1 Tbsp butter
Splash sherry vinegar or white wine (approx. 1 Tbsp)
1 tsp soy sauce
Sambal oelek chili paste to taste
1 tsp honey
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large saute pan over medium-high heat
- Add the mushrooms and saute until they release their liquid and start to brown. Be patient! -js
- Once mushrooms have started to brown, add a splash of sherry vinegar or white wine and let that evaporate
- Add soy sauce, sriracha, and honey. Stir over high heat until a glaze forms.
12 oz. mixed mushrooms, sliced (we often use shiitake, maitake (hen of the woods), and bunashimeji (beech mushrooms)
1 Tbsp olive oil
1 Tbsp butter
Splash sherry vinegar or white wine (approx. 1 Tbsp)
1 tsp soy sauce
Sambal oelek chili paste to taste
1 tsp honey
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large saute pan over medium-high heat
- Add the mushrooms and saute until they release their liquid and start to brown. Be patient! -js
- Once mushrooms have started to brown, add a splash of sherry vinegar or white wine and let that evaporate
- Add soy sauce, sriracha, and honey. Stir over high heat until a glaze forms.
Thursday, November 22, 2012
Brussel Sprouts with Bacon and Pepitas
Labels:
bacon,
brussel sprouts,
side dishes
2 Pounds brussel sprouts
3 strips of bacon
1/2 cup of pepitas (pumpkin seeds)
lemon
olive oil
salt & pepper (optional)
- Preheat oven to 375
- Trim the tough ends off of the brussel sprouts and slice in half
- Toss the brussel sprouts in a little olive oil and roast face down on a baking sheet for 25 - 30 minutes, until they start to brown. Little leaves of the sprouts may get very dark, this is fine, the burnt bits are delicious!
- In the meantime, cut the bacon into lardons (little strips) and saute in a pan
- Remove bacon from pan, cook raw pepitas in the bacon fat remaining in the pan until they begin to swell and pop
- Return the bacon to the pan. Squeeze the juice of half of a lemon into the pan and swirl it around.
- Pour the dressing over the brussel sprouts, season with pepper and taste to see if you need salt (this will depend on how salty your bacon is). Continue to roast for 3-5 minutes.
- Serve and enjoy!
Happy Thanksgiving to you all. Wishing you good food and the love of family and friends!
3 strips of bacon
1/2 cup of pepitas (pumpkin seeds)
lemon
olive oil
salt & pepper (optional)
- Preheat oven to 375
- Trim the tough ends off of the brussel sprouts and slice in half
- Toss the brussel sprouts in a little olive oil and roast face down on a baking sheet for 25 - 30 minutes, until they start to brown. Little leaves of the sprouts may get very dark, this is fine, the burnt bits are delicious!
- In the meantime, cut the bacon into lardons (little strips) and saute in a pan
- Remove bacon from pan, cook raw pepitas in the bacon fat remaining in the pan until they begin to swell and pop
- Return the bacon to the pan. Squeeze the juice of half of a lemon into the pan and swirl it around.
- Pour the dressing over the brussel sprouts, season with pepper and taste to see if you need salt (this will depend on how salty your bacon is). Continue to roast for 3-5 minutes.
- Serve and enjoy!
Happy Thanksgiving to you all. Wishing you good food and the love of family and friends!
Monday, November 19, 2012
Almond Milk
Labels:
almond milk,
almonds,
vegan
I've been participating in a "Get Healthy" challenge at work. It's a weekly team challenge in Biggest Loser style without eliminations. I've gone back to logging my foods which is always a great thing for me to do. Over the last 5 weeks I've lost 5 pounds and am feeling and looking better! The two main dietary issues I've been focusing on are eliminating gluten (it just doesn't sit well with me) and upping my protein intake as I know that my body likes protein. In the mornings I've been having a hard boiled egg for breakfast which keeps me full almost through lunch, usually with a couple of gluten free crackers and almonds in between. However, I've been concerned about what the egg a day might do to my cholesterol.
I was getting caught up on a couple of my Yoga Journal issues and came across some yummy smoothie recipes involving almond milk. I recently bought a giant bag of raw almonds on sale as well as a pineapple and couple of pomegranates and figured I might try making my own almond milk and alternating smoothies and hard boiled eggs for breakfast. It was surprisingly easy to do. I haven't had a chance to figure out the cost-benefit ratio of making versus buying, but I had pounds of almonds and time on my hands. In the coming days I'll share a few of the smoothie recipes I try out!
ALMOND MILK
1 cup almonds
filtered water for soaking
3 cups filtered water
1 date
- Soak the almonds in filtered water overnight in a glass bowl or container in the fridge
- Squeeze the skins off of the almonds (this is easier than it sounds, they slip right off)
- Add the almonds, 3 cups of water and date to a blender and process until smooth
- Strain the milk through a cheesecloth or fine sieve
- Store in the fridge for 3-4 days
**I'm trying to come up with uses for the leftover almond pulp. Any suggestions would be welcome!
I was getting caught up on a couple of my Yoga Journal issues and came across some yummy smoothie recipes involving almond milk. I recently bought a giant bag of raw almonds on sale as well as a pineapple and couple of pomegranates and figured I might try making my own almond milk and alternating smoothies and hard boiled eggs for breakfast. It was surprisingly easy to do. I haven't had a chance to figure out the cost-benefit ratio of making versus buying, but I had pounds of almonds and time on my hands. In the coming days I'll share a few of the smoothie recipes I try out!
ALMOND MILK
1 cup almonds
filtered water for soaking
3 cups filtered water
1 date
- Soak the almonds in filtered water overnight in a glass bowl or container in the fridge
- Squeeze the skins off of the almonds (this is easier than it sounds, they slip right off)
- Add the almonds, 3 cups of water and date to a blender and process until smooth
- Strain the milk through a cheesecloth or fine sieve
- Store in the fridge for 3-4 days
**I'm trying to come up with uses for the leftover almond pulp. Any suggestions would be welcome!
Tuesday, November 6, 2012
Curried Lentil Soup
Labels:
curry,
lentils,
soup,
vegetarian
Made this Epicurious recipe on Sunday. A nice, warm meal to get through a long evening of poll watching.
I hope you all voted today!
CURRIED LENTIL SOUP
Olive oil
1 medium onion chopped
1 medium carrot diced
1 large garlic clove, minced
2 1/2 Tbsp curry
1 cup green lentils
4 cups water
1 15-oz. can of chickpeas, drained and rinsed
1-2 Tbsp fresh lemon juice
Salt & pepper
- In a large pot or dutch oven, heat approx. 1 Tbsp olive oil over medium heat. Add the carrot and onion, season with salt & pepper and cook until onions become translucent, about 5 minutes.
- Add the garlic and cook until vegetables are softened, about 4-5 more minutes.
- Add the curry and cook for 1 minute
- Add the lentils and water, bring to a boil, decrease heat and let simmer for 30 minutes.
- Meanwhile, add the chickpeas, lemon, 1/4 cup water and 2 Tbsp olive oil to a small food processor and blend until smooth
- Add the chickpea blend to the soup. Continue to season with salt, pepper and curry as desired!
I hope you all voted today!
CURRIED LENTIL SOUP
Olive oil
1 medium onion chopped
1 medium carrot diced
1 large garlic clove, minced
2 1/2 Tbsp curry
1 cup green lentils
4 cups water
1 15-oz. can of chickpeas, drained and rinsed
1-2 Tbsp fresh lemon juice
Salt & pepper
- In a large pot or dutch oven, heat approx. 1 Tbsp olive oil over medium heat. Add the carrot and onion, season with salt & pepper and cook until onions become translucent, about 5 minutes.
- Add the garlic and cook until vegetables are softened, about 4-5 more minutes.
- Add the curry and cook for 1 minute
- Add the lentils and water, bring to a boil, decrease heat and let simmer for 30 minutes.
- Meanwhile, add the chickpeas, lemon, 1/4 cup water and 2 Tbsp olive oil to a small food processor and blend until smooth
- Add the chickpea blend to the soup. Continue to season with salt, pepper and curry as desired!
Monday, November 5, 2012
Boon-Style Roasted Brussel Sprouts
Labels:
brussel sprouts,
side dishes,
vegetables,
vegetarian
Last week I spent an amazing extended weekend in Sonoma County. We stayed outside the town of Guerneville on a property right on the Russian River. The four days were spent tasting great wines and great foods throughout the area.
The best lunch we had was at boon eat + drink in downtown Guerneville. Tiny, right on the main strip, the restaurant was hopping. We had heard about Christa Luedtke's amazing flash fried brussel sprouts and had to have an order for the table. They lived up to all the hype, perfectly cooked with an amazing garlicky, lemon dressing that you wanted to sop the remnants of off the plate when the sprouts were gone.
We snooped around online and came up with a pretty good take on this amazing dish. Roasted instead of flash fried, we tossed the dressing on the cooking brussel sprouts right at the end to take a little of the bite out of the garlic. Not as good as the original, but delicious nonetheless, and probably the best we'll get until we return to Guerneville.
Boon-Style Roasted Brussel Sprouts
1 1/2 pounds brussel sprouts (approximately)
1/4 cup olive oil, plus 1-2 Tbsp
Juice of a lemon
1 tsp salt
1/2 teaspoon fresh ground black pepper
1/2 tsp red pepper flakes
3 cloves of garlic, minced
- Preheat the oven to 425
- Trim the ends off of the brussel sprouts and slice in half
- On a baking sheet, toss the brussel sprouts with 1-2 Tbsp of olive oil and a dash of salt and pepper. Lay the brussel sprouts cut side down on the sheet and put in the oven.
- Cook for about 7 minutes, then start checking to see if the face down side is carmelizing. Continue cooking until the bottoms are nice and brown
- In the meantime, combine the rest of the ingredients. Just before the brussel sprouts are finished, toss them with the dressing and return to the oven for another 2 minutes (the brussel sprouts don't need to be face down at this point).
- Serve and enjoy!
The best lunch we had was at boon eat + drink in downtown Guerneville. Tiny, right on the main strip, the restaurant was hopping. We had heard about Christa Luedtke's amazing flash fried brussel sprouts and had to have an order for the table. They lived up to all the hype, perfectly cooked with an amazing garlicky, lemon dressing that you wanted to sop the remnants of off the plate when the sprouts were gone.
We snooped around online and came up with a pretty good take on this amazing dish. Roasted instead of flash fried, we tossed the dressing on the cooking brussel sprouts right at the end to take a little of the bite out of the garlic. Not as good as the original, but delicious nonetheless, and probably the best we'll get until we return to Guerneville.
Boon-Style Roasted Brussel Sprouts
1 1/2 pounds brussel sprouts (approximately)
1/4 cup olive oil, plus 1-2 Tbsp
Juice of a lemon
1 tsp salt
1/2 teaspoon fresh ground black pepper
1/2 tsp red pepper flakes
3 cloves of garlic, minced
- Preheat the oven to 425
- Trim the ends off of the brussel sprouts and slice in half
- On a baking sheet, toss the brussel sprouts with 1-2 Tbsp of olive oil and a dash of salt and pepper. Lay the brussel sprouts cut side down on the sheet and put in the oven.
- Cook for about 7 minutes, then start checking to see if the face down side is carmelizing. Continue cooking until the bottoms are nice and brown
- In the meantime, combine the rest of the ingredients. Just before the brussel sprouts are finished, toss them with the dressing and return to the oven for another 2 minutes (the brussel sprouts don't need to be face down at this point).
- Serve and enjoy!
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