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Posts Tagged ‘vegetarian’

Cavatappi With Spinach, Beans, and Asiago Cheese

Posted in Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , on June 11, 2013 | Leave a Comment »

Cavatappi withSpinach, Beans, and Asiago Cheese

Part green salad and part pasta salad, but all parts delicious and fresh! Pair this Italian-influenced salad with rustic artisan bread for a quick and healthy meatless supper or throw it together for easy entertaining. With only nine simple ingredients, this salad is big on taste and big on convenience.

Cavatappi With Spinach, Beans, and Asiago Cheese
The Best of Cooking Light

Ingredients:
8 cups coarsely chopped spinach
4 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can cannellini beans or other white beans, drained
2 garlic cloves, crushed
1/2 cup (2 ounces) shredded Asiago cheese
Freshly ground black pepper (optional)

Directions:
Combine first 8 ingredients in a large bowl, and toss well. Sprinkle with freshly ground black pepper, if desired.

Yield: 4 servings.

Linnell’s Notes:
1. Cavatappi is also known as cellentani, spirali or tortiglione.
2. Maybe I packed too much chopped spinach into each cup while measuring it out, but this made much more than 4 servings.
3. I thinly shaved the Asiago instead of shredding it.
4. In a side note, the recipe states, “The warm cavatappi slightly wilts the spinach and softens the cheese during tossing.”

Enjoy!

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Java-Style Cauliflower Salad

Posted in Health, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , on June 4, 2013 | Leave a Comment »

Java-Style Cauliflower Salad Like an artist’s blank canvas, cauliflower’s subtle flavor provides the perfect background to let dynamic flavors shine. Cauliflower is rich in nutrients, low in calories, and high in fiber, so by adding the bright and zesty flavors of coconut, lime, cilantro, and cayenne pepper, you’ve got a winning combination. In addition, this cauliflower salad can be served hot or at room temperature which makes it a great make-ahead dish.

Java-Style Cauliflower Salad
Adapted from Living Low-Carb by Fran McCollough

Salad Ingredients:
1 medium head cauliflower, cut into small florets
Half a small red bell pepper, cored, seeded, and diced
2 tablespoons chopped fresh cilantro
2 tablespoons shredded coconut

Dressing Ingredients:
1 garlic clove, chopped
4 teaspoons fresh lime juice
1 teaspoon dark brown sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
3/4 cup coconut cream

Directions:
1. Drop cauliflower florets into a large pot of well-salted boiling water. Boil just a few minutes, until barely tender. Drain and dry on a kitchen towel.
2. Dice the red pepper and set aside.
3. Wash and chop the cilantro and set aside.
4. Chop garlic and put in blender.
5. Add lime juice, brown sugar, cayenne pepper, salt and coconut cream to blender. Pulse until well-blended.
6. Pour dressing over the hot cauliflower. Toss well and transfer to a serving bowl, scattering the red pepper, cilantro, and coconut on top.
7. Toss before serving.

Serves 4

Linnell’s Notes:
1. Make sure the cauliflower florets are well-drained and reasonably dry before adding the dressing. If they still contain a lot of moisture, the dressing will become diluted and runny.
2. I had to rework the dressing recipe. The original recipe called for 1 cup of freshly-grated coconut and 4 tsp lime juice. There was just not enough liquid to make a dressing. I added some coconut cream I had in my pantry to make the dressing “flow.” The grated coconut became a topping, rather than part of the dressing.
3. Because of time constraints, I substituted shredded coconut in a bag instead of grating fresh coconut. Also, toasting the coconut first can bring out its flavor and give it more “crunch.” I will do this the next time I make this salad.
4. Adjust the seasonings to taste – more or less lime juice, sugar, cayenne pepper, and salt.
5. The cookbook author says, “Don’t be tempted to skip the tiny amount of brown sugar; it’s a secret ingredient that pulls everything together.”
6. The addition of coconut cream does not significantly raise the amount of carbohydrates in the recipe. The coconut cream has only 3 grams of carbohydrate per 1/3 cup.

Enjoy!

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Pizza Spread

Posted in About me, Kids, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on January 9, 2013 | 1 Comment »

IMG_0145

When is a recipe more than just a recipe? If the mere thought of a particular recipe opens a floodgate of memories, then it transcends its written words. For me, this recipe for Pizza Spread falls into that category. This recipe, with only a few ingredients and very brief instructions, has been in my family for quite some time. No one in the family can remember the original source, but all can remember coming home from school and munching on mini pizzas made from Pizza Spread and English muffins. During my happy-but-poor years of marriage, I presented almost everyone I knew with jars of homemade Pizza Spread for Christmas. Fast forwarding to another decade, I remember the excitement in my children’s faces, when I’d make Pizza Spread for them. Later, when they left home for college, they did not leave empty-handed. One hand held a jar of Pizza Spread and the other held a bag of English muffins. Now my children make Pizza Spread on their own and I see mini pizzas in their children’s futures. One thing all Pizza Spread lovers agree on is the number of mini pizzas that are eaten: tasting just one mini pizza is impossible; nibbling on two is highly unlikely; eating a mere three is more probable, and devouring four to six is most likely!

Pizza Spread
Recipe from Linnell’s mom
pizza spread

Ingredients:
1 two-pound block of Velveeta Cheese
2 cubes of butter, room temperature
2 – 6 ounce cans of tomato paste
2 teaspoons of dried oregano
8 stalks of green onions, sliced into thin rings
Salt
English muffins

Directions:
1. Cut Velveeta into small cubes and then put into a large mixing bowl, food processor bowl, or electric mixer bowl.
2. Cut butter into small cubes and add to mixing bowl.
3. Add the two cans of tomato paste and dried oregano.
4. Wash and slice the green onions and add to the cheese mixture.
5. Blend all ingredients thoroughly together.

To Serve:
1. Turn on oven broiler.
2. Cut English muffins in half.
3. Spread English muffin halves with Pizza Spread and place them on a cookie sheet.
4. Broil until spread is melted and bubbling slightly.

Linnell’s Notes
1. Although any type of bread can be used, English muffins work particularly well with this recipe. The melted Pizza Spread flows into all the nooks and crannies of the muffins!

2. I do not add any additional salt. The Velveeta is plenty salty for me. In addition, I use unsalted butter.

3. Keep a watchful eye on the muffins when they are under the broiler, because they can burn quickly!

4. Store in an airtight container in the refrigerator.

ENJOY!

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A Trio of Dips for Crudities

Posted in Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , on December 18, 2012 | 1 Comment »

crudities with dip Instead of serving a tray of high-calorie appetizers at your next party, how about presenting a beautiful platter of fresh cruditiés? Boring, you say? Not if you serve the cruditiés with a variety of interesting dips! Don’t be fooled by the simple list of ingredients in the Herb Dip; the fresh herbs really shine in this easy and delicious recipe. Tempt your guests with the cooling flavor of lime juxtaposed against the heat of chilies in the Chili-Lime Sour Cream Dip. Last, but certainly not least, the Peanut Sauce is sure to be a crowd favorite – what’s not to like about peanut butter with a little attitude?

Herb Dip
Recipe by Ina Garten

Ingredients:
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions:
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Makes 2 cups

Linnell’s Notes:
Due to the cream cheese, this recipe produces a thick dip. To further cut calories, you could experiment with low-fat versions of the cream cheese, sour cream and mayonnaise. For best flavor, though, you’re going to have to leave some fat in the recipe!

Chili-Lime Sour Cream Dip
Recipe from Better Homes and Garden

Ingredients:
One 16-ounce carton of sour cream
Two 7-ounce cans of diced green chilies, drained
1/4 cup snipped fresh cilantro
1/4 cup jarred salsa
2 cloves garlic, minced
1 teaspoon mild or hot chili powder
2 teaspoons finely shredded lime peel
1/2 teaspoon salt
Bottled hot pepper sauce to taste

Directions:
In a large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight.

Makes 3¾ cups

Linnell’s Notes:
The level of preferred heat can be adjusted by increasing or decreasing the amounts of chili powder and hot pepper sauce. Also, the type of salsa you use, will affect the heat of the dip. Chilling the dip overnight allows the flavors to meld.

Peanut Sauce
Recipe originally from Sunset Hors D’oeuvres Cookbook

Ingredients:
1/3 cup crunchy peanut butter
3 tablespoons firmly packed brown sugar
1/2 teaspoon crushed red pepper
1/4 cup lemon juice
2 tablespoons chili sauce or ketchup
1/2 – 1 teaspoon soy sauce, to taste

Directions:
Mix ingredients until well-blended. Serve with raw vegetables (cucumber, jicama, bell pepper, carrot and celery)

Makes 3/4 cup

Linnell’s Notes:
After tasting this at one of her parties, I begged my friend Tina for this recipe. Because it’s a crowd-pleaser, I double or quadruple this recipe when I make it!

Enjoy!

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Fall Fruit Salad

Posted in About me, Health, Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , on November 26, 2012 | 1 Comment »

Fall Fruit Salad

“Healthy” and “holiday” are words rarely used together, especially when describing food. Trying to plan healthy meals during the holidays can be quite a struggle, right? Well, not necessarily. This past Thanksgiving, I served my family a visually appealing, texturally satisfying, and heart-healthy salad. Not only did this salad splendidly highlight fall fruit, such as persimmons, Asian pears, pomegranates, and ruby grapefruit, it was served with a delicate, FAT-FREE, slightly sweet and slightly tart salad dressing! This salad has it all: gorgeous to look at, easy to prepare, and a delight to eat!

Fall Fruit Salad
Recipe from November 1995 issue of Sunset Magazine

Ingredients:
1 to 2 tablespoons pine nuts
2 firm-ripe Fuyu persimmons (1/2 lb. each)
2 ruby grapefruit (1 lb. each)
1 Asian pear (about 3/4 lb.)
3 tablespoons lime juice
3 tablespoons rice vinegar
2 tablespoons honey
2 to 3 cups frisée, rinsed and drained
3/4 cup pomegranate seed
Salt

Directions:
1. In a 6- to 8-inch frying pan over medium heat, frequently stir pine nuts until pale gold, 2 to 3 minutes. Pour from pan.

2. Rinse persimmons, then trim off and discard leaf tops. Slice persimmons crosswise into thin rounds.

3. With a knife, cut peel and white membrane from grapefruit. Holding fruit over a bowl, cut between segments and inner membrane to release fruit into bowl. Also squeeze juice from membrane into bowl, then discard membrane.

4. Rinse pear and discard stem. Cut fruit crosswise into thin rounds, right through center seeds. Coat pear slices with grapefruit juice.

5. Mix 3 tablespoons grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.

6. Line a salad bowl or individual plates with the frisée. Arrange pieces of persimmon, pear, grapefruit on the greens; sprinkle fruit with pomegranate seed and pine nuts, then moisten with the grapefruit-lime dressing. Add salt to taste.

Serves 6

Linnell’s Notes:
1. Fuyu persimmons are the round, squat persimmons that can be eaten while they are firm, unlike the elongated and pointed Hachiya persimmons, which must be eaten only after the fruit has ripened to a soft and somewhat squishy state.

2. Besides a light sprinkling of salt, I also sprinkled some fresh ground pepper on each plated salad.

3. Keep an eye on the pine nuts while toasting them. They contain a high level of oil, so they will burn quickly!

4. My family is not a big fan of frisée, so I substituted fresh green curly-leafed lettuce.

5. It is easier to peel the grapefruit, if you first cut off the top and the bottom peel. This will give you a flat surface when you stand the grapefruit on the cutting board.

ENJOY!

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Split Pea and Spinach Soup

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on November 20, 2012 | 6 Comments »

split pea and spinach soup

A sip of hearty soup and a bite of freshly baked cornbread takes the chill out of a chilly evening. But better than that, when this thick and flavorful soup is paired up with cornbread, which is a complimentary protein, a complete protein is formed. How comforting to know that the comfort food you’re eating is not only delicious, but good for you, too!

Split Pea and Spinach Soup
Recipe from Linnell’s old recipe box, original source unknown

Ingredients:
2 cups chopped onions (about 2 large ones)
2 tablespoons vegetable oil
1 lb. or 2 cups yellow or green split peas, picked over and rinsed
2 quarts water
2 bay leaves, crumbled
1 teaspoon dried basil
1 10 oz. package frozen chopped spinach
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon ground cloves
1/4 cup Parmesan cheese, grated

Directions:
1. Heat oil in a Dutch oven and add onions. Sauté the onions (and the pork, if using*) in oil until tender.
2. Add peas, water, bay leaves, and basil.
3. Cover and simmer for approximately one hour or until the peas are tender.
4. Add the spinach, cover, and simmer, while stirring occasionally, about 8 minutes longer.
5. Season with salt, pepper, and cloves.
6. Serve sprinkled with grated Parmesan cheese and a crusty loaf of pumpernickel bread.

Serves 4 or makes 10 cups.

Linnell’s Notes:
1. *I add either diced salt pork, ham, or 2 smoked ham hocks for additional flavor. Obviously if you’d like to make this a vegetarian soup, you will omit the meat.
2. Taste soup before adding the salt, especially if you’re adding a cured meat.
3. As the recipe suggests, pumpernickel bread is a good accompaniment, but my family would revolt if I did not serve this with cornbread.

ENJOY!

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Brussels Sprouts Roasted On The Stalk

Posted in Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , on November 6, 2012 | 1 Comment »

Roasting Brussels Sprouts on a Stalk
Are you a hater or a lover . . . of Brussels sprouts, that is? Which category do you fall into? Scientists at Cornwall College have discovered a genetic reason why people fall into one category or the other. These scientists discovered that some people have a mutated gene which makes them immune to the bitterness of Brussels sprouts. Too bad for those who don’t eat these sprouts, though, because they are packed with nutrients – with high levels of fiber, vitamin A, vitamin B6, vitamin C, vitamin K, and iron, just to name a few. I purchased a whole stalk of Brussels sprouts at an Asian market for only $3.99 and roasted it, stalk and all, in maple syrup and olive oil. For an added nutritional punch, I sprinkled fresh pomegranate seeds over it. Treat your family to this visually interesting, nutritionally-charged vegetable this Thanksgiving and you’ll feel less guilty about serving them the other nutritionally-challenged Thanksgiving fare!

Brussels Sprouts Roasted On The Stalk
Recipe from Trader Joe’s and The Fresh Market

Ingredients:
1 Brussels sprout stalk
3/4 cup maple syrup
1/4 cup olive oil
Freshly ground pepper and sea salt, to taste
Fresh pomegranate seeds or dried cranberries, for garnish

Directions:
1. Preheat oven to 350 degrees F.
2. Trim the stalk down to the fullest, best looking part, if necessary. Trim sprouts off one side of stalk to make a flat bottom. Also trim off any discolored or blemished leaves. Brussels sprouts stalk 3. Rinse stalk and trimmed sprouts in fresh water.
4. Wrap damp stalk in plastic wrap and heat in the microwave for 4 to 5 minutes (or blanch in a large pot of boiling water). Place trimmed loose sprouts in a bowl, cover with plastic wrap and microwave for 3 minutes.

Blanched Brussels sprout stalk

Blanched Brussels sprout stalk

5. Whisk maple syrup and olive oil together. Place stalk flat-side down along with any loose sprouts in a roasting pan and pour the maple sugar mixture over it.
6. Use a pastry brush to mop the maple syrup mixture onto all sides of the sprouts and stalk.
7. Season, to taste, with salt and pepper.

Brussels sprout stalk

Ready for oven

8. Place in oven and roast for about 45 minutes or until sprouts on the stalk are fork tender and caramelize to a golden color.
9. To serve: Place stalk on a holiday platter, pour any syrup from the roasting pan over the stalk. Garnish with something bright and tart such as cranberries or fresh pomegranate seeds*. Roasted Brussels sprout stalk with pomegranate seeds

Serves 6 – 8

Linnell’s Notes:
1. The stalk I bought was covered evenly with sprouts, so I did not need to trim off any straggly stem.
2. Before trimming the sprouts off of one side, you need to decide first which side is the most attractive, then turn it upside down and trim off the sprouts that prevent it from laying down flat. Trim off as few as possible. I did not trim off any near the top back portion of the stalk, because when I flipped it over it was balanced and laid flat nicely.
3. If you are blanching the stalk in a large pot of boiling water, instead of microwaving it, you will have to turn the stalk over so that the both ends of the stalk gets some time in the hot water.
4. For easy clean-up, I covered my roasting pan with a sheet of parchment paper.
5. When selecting pomegranates, select the heaviest ones. They’ll contain more juice. It’s not important how red they are on the outside, unless you’re buying pomegranates to dry for decorations.
6. To serve, I just snipped the sprouts off with kitchen shears and served them on the same platter.

*How to cut open a pomegranate easily and without a mess:
1. Wash and dry the exterior of the pomegranate.
2. Fill a medium-large bowl with water and put it in the sink.
3. Cut off the top, just below the crown, and then cut the bottom off.
4. Notice that four to six sections of white membrane are now exposed. Cut the skin vertically along each section.
5. Put the pomegranate into the bowl of water and break apart along the cut lines.
6. Break the sections into smaller parts, loosening the arils and allowing them to sink to the bottom of the bowl.
7. Using a spoon or your hands, scoop up the pieces of white membrane that have floated to the surface of the water.
8. Pour the arils and liquid through a strainer and let drain.

ENJOY!

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Spinach-Shiitake Bread Pudding

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on September 25, 2012 | 5 Comments »

Spinach-Shiitake Bread Pudding

The only thing keeping me from eating a whole delicious serving of this savory bread pudding is that tomorrow morning I get weighed and measured by my trainer, as I creep towards my fitness goal. Nothing too indulgent can pass through my lips today and this bread pudding, with sourdough bread soaked in a rich egg custard, interspersed with a sautéed leek-spinach-mushroom mixture, and tossed with two different kinds of cheese, definitely qualifies as indulgent. The few bites I tasted today had me wanting more and tempted me to not care about my training progress, until I remembered that breakfast is after weigh-in. Guess what I’m having for breakfast? As Scarlett O’Hara once said, “Tomorrow is another day.”

Spinach-Shiitake Bread Pudding
Recipe by Jean-Georges Vongerichten

Ingredients:
3 tablespoons unsalted butter, plus more for brushing
2 medium shallots, minced
1 leek, white and tender green, cut into 2-inch julienne strips
1/2 pound shiitake mushrooms, stemmed, caps coarsely chopped
Salt and freshly ground pepper
One 5-ounce bag baby spinach
One 1-pound round loaf of sourdough bread, crusts removed, bread cut into-1-inch cubes
2 cups shredded Swiss cheese
1 cup grated Parmesan cheese
2 large eggs
1½ cups milk
1½ cups heavy cream

Directions:
1. In a medium skillet, melt 2 tablespoons of the butter. Add the shallots and leek and cook over moderate heat, stirring, until softened, about 4 minutes. Add the mushrooms, season with salt and pepper and cook over moderately high heat until lightly browned, about 7 minutes; transfer to a large bowl.

2. Melt the remaining 1 tablespoon of butter in the skillet. Add the spinach and cook, tossing, until wilted, about 1 minute. Add the spinach to the mushrooms with the bread, Swiss cheese and 1/2 cup of the Parmesan and toss.

3. Beat the eggs in a small bowl. In a saucepan, bring the milk and cream to a boil, then gradually whisk into the eggs. Stir the custard into the bread and let stand, stirring occasionally, until absorbed, about 15 minutes.

4. Preheat the oven to 400 degrees F. and butter eight 3/4-cup ramekins and set them on a baking sheet. Spoon the pudding into the ramekins and bake for 20 minutes, or until browned. Let cool for 15 minutes.

5. Preheat the broiler. Turn the bread puddings out onto an ovenproof platter. Sprinkle with the remaining 1/2 cup of Parmesan and broil for about 30 seconds, or until golden brown. Serve hot. Spinach-Shiitake Bread Pudding

Serves 8

Linnell’s Notes:
1. Note that both the Parmesan cheese and butter have divided use.

2. It’s always easier to cut bread with a serrated knife. I cut the bread into 1-inch slices first and then removed the crust from each slice. Don’t throw away the bread crusts – throw them in the food processor and make bread crumbs!

3. Be sure to whisk in a tiny amount of the hot milk-cream mixture into the eggs to temper the eggs. If you don’t add small amounts of the hot liquid at a time, you run the chance of cooking the eggs – too much heat all at once. As the eggs gradually adjust to the temperature, you can add larger amounts of the hot liquid.

4. Although this is meant to be a side dish, for those who want to make it heartier and serve it as a brunch item, a little diced ham could be added.

ENJOY!

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Melon With Orange-Ginger Syrup

Posted in Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , on August 14, 2012 | Leave a Comment »

Cool and refreshing  – what more could you want from a recipe using ripe summer melons? How about something unexpected? The first few bites of this sweet melon mélange reveal subtle hints of orange and ginger, but the next few bites pique your interest. A splash of Cointreau elevates the flavors from sophisticated to sublime. Should you serve this dish as a salad or as a dessert? Your choice – it’s great for both!

Melon With Orange-Ginger Syrup
Recipe from Martha Stewart

Ingredients:
1 cup freshly squeezed and strained orange juice (about 4 oranges), plus zest of 2 oranges
1 cup sugar
1/2 ounce ginger, thinly sliced
2 tablespoons Cointreau
1 small honeydew melon, cut in half, seeded
1 small canary melon, cut in half, seeded
1 cantaloupe, peeled, seeded, and cut into 1-inch wedges
Mint sprigs, for garnish

Directions:
1. Fill a large bowl with ice and water; set aside. Place the orange juice, sugar, and ginger in a small saucepan over medium heat; bring to a boil; Let simmer, stirring occasionally, until sugar has dissolved and syrup has thickened, about 15 minutes. Remove from heat; strain syrup into a clean bowl; add the Cointreau; stir to combine. Set bowl in ice bath, or chill in refrigerator, until syrup is cold.

2. Using different sizes of melon ballers, cut balls from the honeydew and canary melons. Place balls in a medium bowl; add 1/2 cup cold syrup and orange zest. Toss to combine.

3. To serve, arrange cantaloupe on a platter. Spoon melon balls on top. Serve extra melon balls on the side. Drizzle melons with syrup; garnish with mint. Serve with remaining syrup on the side.

Serves 8.

Linnell’s Notes:
1. With all the wonderful melons available, don’t feel restricted to only using the types of melons called for in the recipe. Do, however, try to select a variety of melons that will give you a colorful array of melon flesh.

2. The recipe suggests creating different size melon balls. I’m sure the presentation would have been more attractive if the melon balls were different sizes, but I only have one melon baller. That’s life!

ENJOY!

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Quinoa and Black Bean Salad

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , on August 7, 2012 | Leave a Comment »

Feeling guilty over devouring a two-pound lobster last night in celebration of my 35th wedding anniversary, tonight I’m eating a healthy quinoa and black bean salad that’s tossed with a lime-cumin dressing and served on a bed of fresh pea shoots. I’ve posted other quinoa recipes before, so you already know that these grains are amazingly-nutritious. Adding the delicate pea shoots provides a rich source of Vitamins K, C, and A. What a delicious way to offset the gluttony of the evening before!

Quinoa and Black Bean Salad
Recipe from Epicurious

Ingredients for Salad:
1½ cups quinoa
1½ cups cooked black beans, rinsed if canned
1½ tablespoons red wine vinegar
1½ cups cooked corn (cut from about two ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander

Ingredients for Dressing:
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1¼ teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:
1. In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

2. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in saucepan occasionally, adding water if necessary).

3. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

4. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander. Toss well.

5. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.

6. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Serves 4 to 6 as an entrée or 8 as a side dish.

Linnell’s Notes:
1. Fresh jalapeño can be used instead of pickled jalapeño.
2. Coriander is also called cilantro. According to Wikipedia, “Cilantro (sih-LAHN-troh) is the Spanish word for coriander leaves.”
3. Because I had fresh lemons and didn’t have fresh limes, I substituted 5 tablespoons of lemon juice for the lime juice. With that substitution, I decided to use Meyer lemon-infused olive oil in lieu of regular olive oil.
4. Another successful substitution was Italian parsley for the coriander leaves. I’m sure the recipe would have had a more southwestern flavor, if I had used lime juice and coriander leaves. My version had a bit more of an Italian flare.
5. I used less salt than the recipe called for. I did not add any salt to the bean and vinegar mixture and I only put in a pinch of salt into the dressing mixture.

ENJOY!

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