Posts Tagged ‘vegetables’

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.

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Where was I…?

October 5, 2008

Oh yeah, I’ve been gardening.

I highly recommend it if you have a yard or a P-patch or just an outdoor area with a few pots. There’s nothing like produce straight from the garden, it even beats produce from the farmer’s market.

I’ll be posting soon some of the recipes that I used to enjoy the bounty from the P-patch.

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Peas Aren’t Just About the Pods

May 5, 2008

I am so excited to be starting a garden at the p-patch across the street this year. Along with tomatoes and basil and leeks and fennel and rainbow chard, I’m going to try growing some peas. But instead of growing the peas for the pods, I’ll be growing them for their delicate shoots. Apparently these shoots have been used in Asia for centuries, but they are pretty new to me. The young leaves and vines can be lightly sautéed and have a lovely fresh pea flavor.

I don’t have a specific recipe but the general idea is that you use the young tender vines and leaves from a snap pea or snow pea variety. You can also add just the leaves from the hardier stems. They only need to be sautéed for 10-20 seconds or so. I think they would go well with any dish that has light, fresh flavors, such as fish, stir-fry, risotto (with lemon!) or a pasta dish.

My first encounter with pea shoots was at Crave. Chef Robin Leventhal uses the shoots in a dish of goat cheese gnocchi. It is my favorite dish at Crave and I highly recommend it if you have a chance to stop by for dinner.

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Roast chicken, asparagus, and hollandaise

May 2, 2008

First, roast a chicken. You can do this several days in advance. Get a nice 5 pound or so bird, pasture-raised if possible. Rinse it inside and out and dry it thoroughly (paper towels or a hair dryer, or leave it uncovered overnight in the fridge. Set in a shallow roasting pan breast-side up (put it on a rack if you want, I don’t generally use one), and sprinkle generously with thyme and lightly with cayenne, black pepper, and salt. Let it sit while the oven heats up to 450 deg F.

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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.

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