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

Poached Egg with Broccoli Mashed Potatoes

Ingredients

2 pounds potatoes (russets or Yukon golds)
2 cloves garlic
1 cup rough-chopped broccoli spears
1/4 cup pitted black olives, sliced
4 eggs
2 tablespoons olive oil
4 tablespoons low-fat (1%) milk
grated zest of 1 lemon
4 tablespoons chopped fresh parsley

Method

  1. Peel the potatoes and cut them into 1-inch cubes.
  2. Peel the garlic. Put the potatoes and garlic in a large saucepan and pour in just enough boiling water to cover. Return to a boil over high heat, reduce the heat to low, cover, and simmer for 15 minutes or until tender.
  3. Pour 1-inch of boiling water into a large shallow pan set over medium heat. Return to a boil and carefully break the eggs, one at a time, into the water, keeping them separate until the white is set. Simmer for 8-10 minutes or until done.
  4. Drain the potatoes in a colander. Pour the oil into the potato saucepan, add the broccoli, and sauté over a medium-high heat for 2 minutes before adding the milk. Bring to a boil, cover, and cook for another 2 minutes. Transfer the broccoli mixture to a bowl.
  5. Return the potatoes to the saucepan (off the heat) and mash them.
  6. Stir in the broccoli and milk once the potatoes are thoroughly mashed.
  7. Gently mix in the lemon zest, olives, and parsley.
  8. Carefully remove the eggs from the pan with a slotted spoon and place one on top of each portion of mashed potatoes before serving.

Makes 4 servings.

Source: Super Foods Cookbook


Today’s Comic

Home-made Fish and Chips

Ingredients

3 large baking potatoes, such as russets (about 1 pound each)
canola oil, for deep-frying
4 (6-ounce) skinless cod fillets
Kosher salt and freshly ground black pepper
lemon wedges, for serving

Batter

One 12-ounce bottle lager beer, at room temperature
1 teaspoon active dry yeast
1/4 teaspoon sugar
about 1-1/4 cups all-purpose flour, plus more for dredging

Tartar Sauce

1 cup mayonnaise
1/4 cup finely chopped cornichons or dill pickles
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped drained nonpareil capers
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper

Method

  1. Make the tartar sauce. In a small bowl, stir all the ingredients together. Season with salt and pepper. Cover and chill for at least 1 hour.
  2. Prepare the batter. In a large bowl, whisk the lager, yeast, and sugar to combine. Let stand in a warm place for about 10 minutes, or until the yeast dissolves. Gradually whisk enough flour into the yeast mixture to form a thick but fluid batter (when you dip your finger in the batter, the bubbles in the batter should fall slowly off your finger). Cover with a moistened kitchen towel and let stand in a warm place for 45 minutes.
  3. Prepare the chips. Line a large, rimmed baking sheet with paper towels. Bring a large pot of water to a boil over high heat. Peel the potatoes and cut them lengthwise into 5-inch-long by 1/2-inch-thick sticks. Add the potatoes to the boiling water. Once the water returns to a boil, cook for 2 minutes. Drain the potatoes well. Spread them in a single layer on the baking sheet and let cool.
  4. Fry the fish and chips. Heat a large wide Dutch oven over medium-high heat. Add enough canola oil to come halfway up the sides of the pot and heat to 375°F on a deep-frying thermometer. Place a large cooling rack on a large rimmed baking sheet.
  5. Season the cod with salt and pepper. Spread about 1/2 cup flour in a shallow dish. Roll 1 cod fillet in the flour and shake off the excess. Dip in the batter, let the excess drip back into the bowl, and gently add the cod to the hot oil. Add one-fourth of the potatoes to the canola oil. Fry the cod and potatoes, adjusting the heat to keep the canola oil at about 350°F, for about 6 minutes or until golden brown. Using a wire skimmer, transfer the cod and potatoes to the rack to drain. Immediately sprinkle the fish and chips with salt. Serve hot with the tartar sauce and lemon. Repeat to cook the remaining fish chips, returning the canola oil to 375°F before frying each batch.

Makes 4 servings.

Source: Curtis Stone What’s for Dinner


Today’s Comic

Teppanyaki

Ingredients

14 oz beef
8 shrimp (2/3 lb)
1 cuttlefish (2/3 lb)
4 green peppers
7 large dried Chinese black mushrooms (shiitake)
1 onion
1 eggplant (preferably long thin Japanese)
lemon juice

Condiment

1/2 daikon
1 small red chili pepper

Soy Sauce Dipping

3/4 cup soy sauce
3/4 cup dashi
4 tbsp mirin (sweet rice wine)
2 tbsp sugar

Sesame Miso Dipping

1 cup white sesame seed powder
1 tbsp white miso
3/4 cup soy sauce
2 tsp mirin
2 tbsp chopped green onion

Method

  1. Cut the beef into 3/8-inch thick slices.
  2. Wash the shrimp (the shells may be removed from the body portion, head and tail left intact).
  3. Score the cuttlefish with a crosscut.
  4. Seed the green pepper and cut into pieces.
  5. Soak the dried mushroom until soft and cut into pieces.
  6. Cut the onion into rounds, and the eggplant into diagonal slices.
  7. Puree condiment ingredients with a food processor. Set aside.
  8. Lightly oil (or butter) an iron teppanyoki griddle. Fry the ingredients (in a quantity appropriate for the size of the griddle), and eat as the food becomes ready.
  9. Add condiment and lemon juice to the dipping sauces.
  10. Dip food in either dipping sauce before eating.

Makes 4 servings.

Source: Japanese Cuisine


Today’s Comic

Chia and Tomato Guacamole with Sumac Crisps

Ingredients

cooking oil spray
4 rye mountain breads (100 g)
1-1/2 tsp ground sumac
2 medium avocados (500 g), chopped coarsely
1/3 cup lime juice
1 small red onion (100 g) chopped finely
1/3 cup (60 g) semi-dried tomatoes, chopped finely
1/4 cup fresh coriander (cilantro) leaves, chopped
1/2 tsp smoked paprika
1-1/2 tbsp black or white chia seeds
2 fresh long red chilies, sliced thinly

Method

  1. Preheat oven to 200°C/400°F. Line three oven trays with baking paper. Spray with cooking oil.
  2. Cut each sheet of mountain bread into 16 triangles. Place in a single layer on trays and spray with oil. Sprinkle with sumac. Season with salt and pepper. Bake for 5 minutes or until golden and crisp.
  3. Place avocado and juice in a medium bowl. Mash lightly with a fork. Stir in red onion, tomato, coriander, paprika, 1 tablespoon chia seeds and three-quarters of the chili. Season to taste with salt.
  4. Place guacamole in a serving bowl. Top with remaining chili and remaining chia seeds. Serve with sumac crisps.

Makes 4 servings.

Source: Everyday Power Foods


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