Warm Quinoa, Spinach and Shiitake Salad

Ingredients

1/2 cup red-wine vinegar
2/3 cup olive oil
coarse salt and fresh ground pepper
2 pounds fresh shiitake mushrooms, stems removed, caps halved
1-1/2 cups quinoa
1 pound baby spinach
1-1/2 cups crumbled feta cheese (8 ounces)

Method

  1. Heat the broiler. Set a rack 4 inches from the heat.
  2. In a small bowl, whisk together the vinegar, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
  3. On a large rimmed broiler-proof baking sheet, toss the mushrooms with half the dressing (reserve the rest). Broil, tossing occasionally, until most of the liquid has evaporated and the mushrooms are tender, 20 to 25 minutes.
  4. In a small saucepan, combine the quinoa, 3 cups water, and 1-1/2 teaspoons salt. Bring to a boil. Reduce the heat to medium. Cover, and simmer until the liquid has been absorbed, 15 to 20 minutes.
  5. Place the spinach in a large bowl. Add the hot mushrooms, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta, and serve immediately.

Tip

Do not soak shiitakes in water to clean, because they will become spongy. Instead, wipe the caps clean with a damp paper towel after trimming away the stems.

Makes 4 servings.

Source: Great Food Fast


Today’s Comic

Beef Mince on Toast

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
1 medium leek, white and light green part only, halved lengthwise and thinly sliced crosswise
1 medium carrot, halved lengthwise and thinly sliced crosswise
4 garlic cloves, finely chopped
2 pounds ground (minced) chuck (20% fat)
2 canned whole plum tomatoes or 1/4 cup canned chopped tomatoes
1/3 cup rolled oats
2 tablespoons Worcestershire sauce
1-1/2 cups dry red wine
1/4 to 1/2 cup chicken stock or broth (optional)
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Four 3/4-inch thick slices Pullman loaf or wheat bread
4 tablespoons beef drippings or pan sauce from a roast (or softened butter, in a pinch)
finely chopped fresh flat-leaf parsley (optional)

Method

  1. Make the beef mince. In a large skillet (frying pan), heat the oil over medium-high heat for 2 minutes.
  2. Reduce the heat to medium, add the onion, leek, carrot, and garlic, and cook, stirring often, until the onion is soft, 5-6 minutes.
  3. Crumble the beef into the pan and stir to mix it into the vegetables and break up the meat. Cook, stirring often, until the beef loses its pink color, 8-10 minutes.
  4. Crush the whole tomatoes in your hand and over the pan. While stirring, add the oats, followed by the Worcestershire sauce, and finally the wine. The sauce should be loose and thick (like lava). If the sauce is too thick, add enough chicken stock to make it lava-like.
  5. Stir in the salt and pepper, reduce the heat to low, and cook, stirring occasionally and adding stock if the pan goes dry, until the mixture looks rich and creamy and the fat separates out from the meat and rests at the surface of the mince, 1-1/2 to 2 hours.
  6. Toast the bread.
  7. Position an oven rack in the upper third of the oven and preheat the broiler to high.
  8. Spread the beef drippings over one side of each slice, then place the toast on a foil-lined baking sheet and broil until bubbling, 1-2 minutes.
  9. Serve with the mince spooned over the toast and finish with parsley, if desired.

Makes 4 servings.

Source: Chef Fergus Henderson


Today’s Comic

Chicken with Mustard Greens, Quinoa, and Oranges

Ingredients

1 tablespoon mustard seeds
2 cups orange segments, drained, with juices reserved
2 cups water
1/4 cup quinoa, rinsed
olive oil cooking spray
4 (4-ounce each) boneless, skinless chicken cutlets
salt
freshly ground black pepper
8 cups mustard greens, chopped
2 teaspoons Dijon mustard
1 tablespoon gluten-free, reduced-sodium soy sauce

Method

  1. Place the mustard seeds and reserved orange juice in a small dish and set aside.
  2. Bring the water to a boil in a saucepan. Add the quinoa and simmer until cooked, about 12 minutes. Set aside.
  3. Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Season the chicken and add to the skillet. Cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
  4. Add the mustard greens to the skillet and cook until wilted, 3 to 4 minutes.
  5. Add the orange segments and quinoa and cook until warmed through. Season with salt.
  6. Spoon the greens onto four plates.
  7. Add the orange-mustard seed mix, Dijon mustard, and soy sauce to the skillet and bring to a simmer. Add the chicken and warm through. Serve the glazed chicken over the greens.

Makes 4 servings.

Source: The Negative Calorie Diet


Today’s Comic

Seedy Bread with Almond Butter and Pear

Ingredients

1-1/2 cups rolled oat
1-1/2 cups quinoa flakes
1 cup sunflower seeds
1 cup pepitas (pumpkin seeds)
2/3 cup flaxseeds
1/2 cup white chia seeds
1/2 cup coarsely chopped almond kernels
1/2 cup coarsely chopped hazelnuts
1/2 cup psyllium husks
2 tsp sea salt flakes
3-1/2 cups warm water
2 tbsp raw honey
2/3 cup coconut oil, melted
1/4 cup almond butter
1 medium Packham pear, sliced thinly
1 tbsp olive oil

Method

  1. Grease a 1.5-litre (6-cup), 5-1/2-inch x 9-1/2-inch loaf pan. Line the base and two long sides with baking paper, extending the paper over the edge.
  2. Place dry ingredients in a large bowl. Place the water, honey and coconut oil in a large jug; stir until dissolved. Pour over dry ingredients and stir to combine. (The mixture will be firm, if it is too stiff add extra tablespoons of water, one at a time.)
  3. Spoon seed mixture into pan. Shape with your hands into a loaf shape. Cover surface with plastic wrap. Stand at room temperature for 2 hours to allow ingredients to absorb the liquid and set the bread into shape.
  4. Preheat oven 200°C/400°F.
  5. Bake bread for 30 minutes.
  6. Invert bread onto a wire rack on an oven tray and peel away lining paper. Return bread to oven on tray. Bake a further 1 hour 20 minutes or until a skewer inserted into the centre comes out clean. Leave 3 hours or until completely cool before slicing.
  7. To serve, spread 4 slices of bread with almond butter, top with pear slices. Drizzle with olive oil. Divide between two serving plates.

Makes 2 servings.

Source: Everyday Power Foods


Today’s Comic

Nyonya-style Coconut Sago Cones (Abuk Abuk Sago)

Ingredients

200 g sago
50 g grated white coconut
150 ml thick coconut milk with 100 ml water
100 g palm sugar
a drop of Pandan paste
banana leaves
salt to taste

Method

  1. Add some water to sago and drain. Mix the sago with coconut milk, grated white coconut, salt and pandan paste. Set aside for 30 minutes.
  2. Cut banana leaves into strips and scald them to soften.
  3. Cut palm sugar into small pieces and chill in the refrigerator.
  4. Roll banana leaf into cones and half fill with the sago mixture, Put a few pieces of palm sugar into the sago.
  5. Fill up the other half with the sago mixture. Fold the base of the banana leaf down and secure with a toothpick,
  6. Steam for 25 – 30 minutes over high heat or until cooked.

Source: Delicious Nyonya Kueh and Desserts


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