Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce

Ingredients

1/2 cup red quinoa
1 cup water
1/2 cup light sour cream
3 Tbsp light mayonnaise
1 tsp grated lime zest
2 Tbsp fresh lime juice
1 Tbsp butter
1 tsp grated fresh ginger
1 Tbsp minced fresh cilantro
pinch salt
4 (4 oz) fresh wild salmon fillets (about 1-inch thick)
1 lb asparagus

Method

  1. Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with a fork. Set aside.
  2. Combine the sour cream, mayonnaise, lime zest, 1 Tbsp of the lime juice, ginger, cilantro and salt in a small bowl, mixing well. Set aside.
  3. Preheat the oven to 375°F (190°C). Place the fillets on a foil-lined baking sheet and brush with oil. Place in the oven and bake uncovered on the center rack for about 11 to 14 minutes (the salmon will be pink and flake easily with a fork).
  4. While the salmon is cooking, prepare the asparagus. Trim off the tough portion of each spear by grasping it and bending it near the bottom third. The asparagus will snap where it begins to get tough. Place the asparagus in a large pot of boiling water and cook for about 3 to 5 minutes, until tender but crisp.
  5. Toss the asparagus in the butter and the remaining 1 Tbsp of lime juice. Season with additional salt to taste.
  6. Arrange the asparagus on individual serving plates. Place a portion of the quinoa over the asparagus and top with a piece of salmon.
  7. Drizzle the lime dressing over the salmon and serve immediately.

Makes 4 servings.

Source: Quinoa 365


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Malaysian-style Baked Tapioca Cakes

Ingredients

2 kg blended tapioca
250 g thick coconut milk
50 g grated coconut
450 g sugar
4 eggs, beaten
2 tsp sago flour
50 g butter
a few drops of yellow food colouring
a pinch of salt
banana leaf

Method

  1. Preheat oven to 170°C.
  2. Squeeze out the liquid from the blended tapioca under running tap water for a few minutes.
  3. Combine all the ingredients with the tapioca and mix well.
  4. Grease a baking tin on base and sides. Then line with banana leaf. Pour mixture into the tray.
  5. Bake in a preheated oven for 20 – 25 minutes until light brown. Switch to 150°C and bake for 40 – 50 minutes further or till cooked. Insert a toothpick at the centre of the kueh (cake). If it comes out clean, it is cooked.
  6. Remove from oven and allow cooling for 10 minutes. Unmould kueh and allow kueh to cool completely before cutting.

Source: Delicious Nyonya Kueh and Desserts


Today’s Comic

Mixed Grain and Nut Brittle

Ingredients

1-1/2 cups sugar
1/2 cup water
1/4 teaspoon salt
1/2 cup sliced almonds, toasted
1/2 cup fried farro
3/4 cup semisweet chocolate chips
2 tablespoons popped amaranth
1-1/2 tablespoons finely chopped pistachios

Method

  1. Line a jelly-roll pan with parchment paper.
  2. Combine first 3 ingredients in a medium, heavy saucepan. Stir gently over high heat just until sugar dissolves (do not stir beyond this point).
  3. Cook sugar mixture over medium-high heat until light golden brown (about 8 to 10 minutes).
  4. Remove pan from heat. Gently stir in almonds and fried farro. Immediately pour mixture onto prepared pan. Spread into a 10 x 10-inch square. Let stand 4 minutes or until cool enough to handle (do not allow to cool completely before cutting).
  5. Cut in half crosswise using a pizza wheel or large heavy knife for 2 (5 x 10-inch pieces). Cut each piece lengthwise into 8 pieces. Cool completely.
  6. Place chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds.
  7. Dip about 2 inches of one end of each brittle strip into chocolate, allowing excess to drip off. Place on parchment paper. Sprinkle chocolate evenly with amaranth and pistachios. Refrigerate until chocolate sets.

Makes 16 servings.

Source: Everyday Whole Grain


Today’s Comic

Freekeh and Turkey Sloppy Joes

Ingredients

1/2 cup uncooked cracked freekeh
2 tablespoons canola oil
3/4 cup finely chopped onion
5 garlic cloves, minced
8 ounces ground turkey
1 tablespoon chili powder
1 tablespoon brown sugar
1/8 teaspoon ground red pepper
2 cups canned crushed tomatoes
1/2 teaspoon kosher salt
6 Bibb lettuce leaves (optional)
6 (1-1/2-ounce) whole-wheat hamburger buns, toasted
6 (1/8-inch-thick) slices red onion

Method

  1. Cook freekeh according to package directions.
  2. Heat a large skillet over medium-high heat. Add oil to pan. Swirl to coat. Add onion and garlic. Sauté 5 minutes.
  3. Add turkey to pan. Sprinkle with chili powder, sugar, and pepper. Cook 6 minutes or until turkey is done, stirring to crumble.
  4. Add cooked freekeh and tomatoes. Reduce heat to medium, and cook 10 minutes or until mixture thickens.
  5. Stir in salt. Remove from heat and let stand 5 minutes.
  6. Place 1 lettuce leaf on bottom half of each bun, if desired. Spoon about 2/3 cup freekeh mixture over lettuce. Top each sandwich with 1 onion slice and top half of bun.

Makes 6 servings.

Source: Everyday Whole Grains



Today’s Comic

Stuffed Chicken Wings with Glutinous Rice

Ingredients

4 chicken wings (middle and end joints)

Stuffing

1 cup cooked glutinous rice
2 tbsp Chinese preserved sausage (finely chopped)
1 tbsp dried shrimp (soaked and finely chopped)
1 tbsp Chinese mushroom (soaked and finely chopped)
2 tsp light soy sauce
dash sesame oil

Marinade

1 tbsp ginger
1 tbsp Chinese wine
1 tbsp light soy sauce
dash sesame oil

Crispy skin solution

3/4 cup water
1 tbsp vinegar
1 tbsp maltose

Method

  1. Chop off the drumstick part of the chicken wings leaving the middle and end joints, rinse and wipe dry.
  2. Remove the bones from the middle joint leaving a cavity for the stuffing. Mix with marinade and set aside for 20 minutes.
  3. Heat 1 tablespoon oil in the wok, saute chopped ingredients, add cooked glutinous rice and seasonings to mix, divide into 4 portions to cool.
  4. Stuff one portion of the stuffing into the cavity of the middle joint, seal up open end with a toothpick.
  5. Pour crispy skin solution over the chicken wings and set aside in an airy place until the skin looks dry.
  6. Heat 1/2 wok of oil, lower chicken wings into medium hot oil and fry until cooked and crispy. Remove to a plate and serve.

Makes 4 pieces.

Source: Towngas Millennium Cookbook


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