Posts Tagged ‘recipe’

Quinoa Vegetable Soup

October 7, 2008

So here’s a quick soup I threw together the other day using the harvest of veggies from my p-patch. Feel free to use whatever veggies you have on hand.

3 tbsp olive oil
1 yellow onion diced
2 cups carrots cut in 1/4 slices (about 6 purple carrots from my garden)
2 cloves of garlic sliced
1 tbsp fresh thyme, chopped (1 tsp dry)
1/2 tsp salt (more or less depending on how salty your broth is)
1 cup quinoa
4 cups broth (chicken or vegetable)
1 cup water
1-2 cups tomatoes chopped (and juices)
1 bunch swiss chard chopped into bite sized pieces

In a large pot heat oil over medium heat. Toss in onions and saute for 5 minutes or so. Add garlic, carrots, salt and thyme and continue to saute until the onions are soft and golden, and carrots have softened slightly, about 3-5 minutes more. Add the quinoa and stir. Turn heat up to high and add the broth and water. Bring to a boil then turn the heat down, cover and simmer for about 8 minutes. Toss in the chard stems, cover and continue to simmer for about 3-4 minutes. Stir in the chard greens and tomatoes with juices. Simmer uncovered for another few minutes until the greens and the quinoa are tender. Season with salt and pepper if desired.

This should make 4 generous meal portions or 6 or so side portions. If you have leftovers you may need to add a little more water when you reheat it because the quinoa will absorb most of the liquid when you store it in the refrigerator.

boxofbirds

Advertisements

Stealing Recipes

April 11, 2008

I’ve tried my hand at “stealing” a few recipes from restaurants. I started with something simple a few years ago, mango quesadillas from Agua Verde. Later I stumbled upon Penne alla Sorrentina from my family’s favorite restaurant, Vince’s. It’s fun, kinda like a puzzle, to try and recreate your favorite dishes.

(more…)

Farewell Winter Vegetables

March 22, 2008

I am certainly excited for spring. I can’t wait for all the great fresh local produce that will start rolling in soon. Seattle has a mild climate, but during the winter the local produce is pretty sparse and consists mostly of root vegetables, greens and more root vegetables. As much as I love potatoes, carrots, parsnips, and greens, it can get monotonous after a whole season.

That said, one of my favorite ways to serve winter vegetables is in a simple recipe with roasted chicken. It is pretty versatile and can be modified to add whatever ingredients you have on hand. I usually start with any kind of small potatoes and a couple chicken breasts (bone-in, skin-on), then add whatever strikes my fancy, like parsnips, carrots, fennel, turnips, golden beets, celery, onions, whole garlic, and so on. You could also do it with a half chicken, or thighs. When you’re finished you have a nice crispy brown piece of chicken and delicious roasted veggies to go with it.

Last week we made this dish with a half chicken and a mix of yukon gold, red and blue potatoes, fennel, red onion, carrots, bacon and thyme.

vegetables

Just roughly chop up the vegetables and toss with a bit of olive oil and whatever seasoning you like. Put it in roasting pan or casserole dish and bake at 450 degrees for about 10-15 minutes. Meanwhile, pat the chicken dry and brush with some butter and sprinkle with ample salt and whatever seasoning you like. Take the pan out of the oven and place the chicken on top (skin side up, of course!) and then bake for another 30-40 minutes or until the thickest part of the chicken registers 170 degrees.

boxofbirds

I can no longer drink vinegar direct from the bottle

February 16, 2008

When I was a kid, my mother would make this simple cabbage and noodle dish with any leftover ham. And I really liked it. But when I was twelve I stopped eating meat. And then I asked for the cabbage and noodle dish. “But you don’t eat ham anymore,” she said. “Well, make it without the ham.” She wasn’t sure it would work, but she made it anyways. And it was good. (more…)