Red Quinoa and Squash Dish

Red Quinoa with black Beans and Squash

1 cup red Quinoa
3 cups Mushroom Essence Demi Glace from
         More than Gourmet

3 T Olive oil
3 lemon squashes ( scrapings from inside with seeds removed.)
2 oz dry red wine 1 large onion chopped fine
1/3 lb fresh Portobella Mushrooms chopped
1/2 lb green beans chopped
3T chopped garlic

Sauce:
2 T Brown Sugar
1/2 t curry powder ( I used mild but if you want the heat, go for it)
2T Mustard seeds
1 can black beans, rinsed
.


Boil the Quinoa in the vegetable broth until seeds burst and spirals pop out.

In a saute pan add 2T olive oil , onion, garlic,green beans,squash scrapings and mushrooms cook until tender.  Remove vegetables  from pan add 1T olive oil to pan heat then put curry powder, brown sugar and mustard seeds and red wine and cook until Mustard seeds pop.

Mix the black beans, vegetables into the Quinoa and add the curry mustard sauce.Can be served warm or cold.

Rice Pudding with a Zing

I have grown up with the traditional rice pudding cooked and or baked with a custard base.  I tried an experiment (my science background made me do it) and came up with this great tasting dessert.  It was finished in about 20 minutes and was very simple to make.

Rice Pudding with a Zing

 6 ripe peaches peeled and sliced
1 1/2 T butter
1/4 cup sugar
seeds from 1/2 of a vanilla bean ( if unavailable use 1t of extract)
1 8 oz package of cream cheese
1/2 cup of Stonewall Kitchen Cranberry Horseradish Sauce  (reserve 1T for garnish)
1 1/4 cup uncooked white rice


Cook the rice in 2 1/2 cups of water. Do not add salt to the water.
Set aside to cool.

Put the peaches and butter in a medium sauce pan and start to cook on low heat.  Stir to insure the butter doesn't burn.  Add the cream cheese and stir until the cheese is melted and the mixture is smooth.  Add the sugar, vanilla and the cranberry horseradish  sauce and continue to cook for another 10 minutes stirring to insure it doesn't stick and burn.  Fold the cooked and cooled rice into the mixture.  This can be served slightly warm or chilled if desired.  I used a dollop  of the cranberry sauce to decorate and a mint leaf would look great too.   Serve 6-8

London Broil and Egg Noodles with a Red Wine, Ginger and Raisin sauce

I know I have been doing heart healthy lately but this Saturday, I decided that we would throw caution to the wind and do beef.  I even made a dessert to go with it that had (heaven forbid) sugar in it. This was simple and easy and quick.

London Broil and Egg Noodles with a Red Wine, Ginger and Raisin sauce

Precook the London Broil in the oven at 425 deg for about 12 minutes per pound.  Collect the juices and set aside.

 Slice a medium onion and 3 med portoblello mushrooms and saute' in 1 T Olive oil
 add 2 T of the reserved meat juices and cook until evaporated.


 Add the following ingredients to a sauce pan and simmer until heated through and spices are mixed in.

1 11 oz container of More Than Gourmet Red Wine Sauce
1/3 cup balsamic vinegar
1/2 cup dry red wine
1/2 teaspoon Vietnamese cinnamon
2 tsp ground ginger
3/4 cup seedless raisins
dripping from the meat


Add the mushrooms and onions then pour over slices of beef and egg noodles.  Quick, easy and tasty.

Serves 4-6

First place winner

As Promised, here is the First Place winner from our Memorial Day Cook off

Thanks Nicole Jarosinski

Veggy Ragout over Cheese Polenta with Red Pepper Coulis

Based on Robert Irvine’s “‘V’ is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis”

Prep Time: 30 min

Cook Time: 40 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients

Red Pepper Coulis:

• 3 tablespoons cornstarch
• 1 1/2 cups vegetable broth
• 5 tablespoons butter
• 6oz jar roasted red bell peppers
• 1 clove garlic

Polenta:

• 2 cups vegetable stock
• 2 cups half and half
• 1 cup cornmeal
• 1 cup grated Parmesan
• Salt and pepper

Vegetable Ragout:

• 1/8 – 1/4 cup olive oil
• 1 onion, medium diced
• 2 cloves garlic, chopped
• 1 carrot, peeled and diced medium
• 1 zucchini, medium dice
• 1 yellow squash, medium dice
• 1 small eggplant, medium dice
• 3 tablespoons tomato paste
• 2 teaspoons chopped fresh thyme leaves
• 1/3 cup pitted black olives, cut in quarters
• Kosher salt
• Freshly ground black pepper
• 2 fresh roma tomatoes, diced
• 6 to 8 sprigs fresh basil

For the Coulis:

Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a sauté pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
For the Polenta:
Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
For the Ragout:
Heat oil in a sauté pan. Sauté onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
To plate:
Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Tialpia with Walnut Crusting and a Surpise Kale Dish

I try to go to the farmer's market to see what I can use at my cooking demos.  There wasn't a lot in season yet but I found a bargain on a floral arrangement buy using leaf lettuce in a copper bowl.  I added some roses from my garden and a few white daisies.  The best advantage of using what I did was that all of it was edible,  rose petals, white daisies and of course the greens.I used the display on the table when I served up the latest creations from my portable kitchen at the shop.

I have been on a campaign since my husband recently underwent Cardiac By-Pass surgery.  He has challenged me to cook foods that have enough flavor on their own that they don't need high fat or salt.  His words to me were, "So, can you make cardboard taste good?"  Any one who was a heavy salter can appreciate the need to give taste that makes a big impact but not always with heat.  Here is a talapia I made last Saturday that was well received by our customers who attend our regular Saturday cooking demo.  The Strawberry Chutney was a great topper for this.

Walnut Crusted Tilapia

1 cup walnuts ground or pounded fine

1 t Vietnamese cinnamon

3 large Basil leaves chopped fine

1 egg white

6 Tilapia fillets

Add 2 T water to the egg white in a shallow bowl and whip until blended.  Dry the fillet then dip it into the egg white.  Place the walnuts  and cinnamon in another shallow bowl, stir until mixed and press each side down into the nuts.  Place on foil covered pan sprayed or very lightly coat with olive oil.  Bake 10-15 minutes depending on the thickness of the fish at 375 degrees.  Serves 6

Serve alone or with the chutney recipe in another post here.

Nutrional values:  Sodium    25.5 mg,  27 mg Chol,  Saturated fats 1.2 grams.  It is important to note also the healthy Omega 3 oils that are in walnuts which are desired in a good diet.

I accompanied the fish with Kale.  A bad word to most people but I think I have redeemed the shunned vegetable.  This is very healthy but I need to note since I am cooking for a cardiac patient that leafy vegetables need to be avoided if you are on Coumadin as a blood thinner.  It is so high in vitamin K that it can interfere with your meds.

Surprise Kale 

1 large bundle of fresh kale

1 1.5 ounce More Than Gourmet Jus de Poillet Demi Glace pack

1 qt water

2 T healthy margarine or unhealthy butter

1T Splenda or sugar

1t Vietnamese cinnamon

2T Fennel Seeds 

Wash leaves, devein and remove the stems.  Add the water to a large sauce pan and bring to a boil then add the entire package of Demi Glace and the Sugar/Splenda.  Stir until the demi glace is dissolved.  Add the kale leaves cook at a simmer on low heat until leaves are wilted but not mushy, about 10-15 minutes.  In a separate pan melt the butter or margarine then stir in the fennel seeds and cinnamon. Toss the leaves in the mixture and serve hot. makes 8 (1/2 cup) servings.  

The demi Glace does have sodium and if you use salted butter you do add more but the sodium content per serving of the vegetable  is 131 mg for salted butter or 111 unsalted butter, Cholesterol 7.5 mg if using butter with 1.7 g saturated fat.    It is also important to read the labels on you margarine to insure the don't have transfats.  I was surprised to learn that some brands that tout themselves as a health alternative to butter are not really that healthy at all.

Sweet Sour and Spicy all in one dish form Saturday May 12

I did my usual Saturday evening cooking and was very pleased with what I made this weekend.  

The menu included talapia with walnut crusting served with the strawberry chutney recipe below.  I made a kale dish the might just change your mind about Kale and saute'd sweet potatoes with savory jelly topping.  This is a healthy combination of foods that are low in sodium, fat and the carbs are natural.   Here is the first recipe for the chutney.

Strawberry Chutney

A Chutney with a sweet & sour taste with very mild heat from the spice blend.

Created by Janet Chinners of Country Traditions

1 quart of strawberries chopped in small pieces

1 medium white or Vidalia onion chopped

2 medium tomatoes chopped

1 cup raisins (golden will add additional color but regular taste great)

8 prunes chopped

3 -5 large mint leaves chopped fine

1 T sugar or Splenda

1 t vanilla extract

½ cup white or red balsamic vinegar  (I used the white since we have a nice light one made by 

                                                              Waldensian Vineyards in North Carolina)

1T garam marsala

1 T olive oil

Add onions to a med sauce pan and cook until caramelized and lightly browned.

Add all the remaining mixture and cook over low heat for 15 minutes.  Stir frequently to make sure it doesn’t stick and burn.  It can be served hot or chilled.  I served it with walnut crusted tilapia but it would taste wonderful on cream cheese with crackers or even on ice cream.

Non-Traditional Corned Beef Dish

Next year when you are trying to do something for St. Patrick's Day that is a little different, you may want to try my Corned Beef Cabbage Rolls with Cream Mustard dip.


First I cooked my 3.5 Pound Brisket in the crock pot and added the following for flavor:

1 12 oz Bottle of Weeping Willow Belgian Wit Beer (a slightly sweet and spiced beer from NC)
1T mild curry powder  (You can add hot or just add more if you like, this is a conservative amount)
1/2 cup lite Brown sugar
4 cardamom pods - crushed
1 large bay leaf

Set it on high for 4 hours the down to low for another 2-3 hours.

I then took approx 1 lb of the corned beef and made a hash.
approx 1 lb of the corned beef and chopped fine
1 large potato  cut in 1/4 inch cubes  ( par boil until slightly soft)
1 large onion chopped fine

Saute' the onions until soft and add the potatoes and beef and cook while stirring until done.


THEN....... I made the cabbage rolls

1 med head of cabbage (leaves separated)  Steamed until mostly done.


Take a leaf and put the hash in the middle and roll like regular cabbage rolls and secure.  Place in a fry pan with olive oil and brown the roll.  Serve them with  the mustard dip.


Mustard Dip

1 8 oz pkg of cream cheese
1/4 cup of heavy cream
3T  Gaelic Ale Mustard (from Crooked Condiments of Asheville, NC)

Gently warm the cream cheese and cream in a small sauce pan.  Stir until smooth and creamy and add the mustard then whip.  The taste is incredible and when you dip the cabbage roll in it your mouth will thank you.

As the Irish would say "Bainigí sult as an bia"

Janet

Rolled Chicken Breast with Cheese and Spinach Filling

During the winter, traffic in the shop slows down significantly;y so we only cook once a month.  Saturday Feb 18 was the night.  I wanted to create something and as usual for me, I make a list of ingredients that I think will blend well for a great dish and mark down the amounts as I go.  There are 3 recipes from that session.  One was a chicken breast filled with ricotta and spinach, the second was a vegetarian crepe and the third a sweet mustard and wine sauce to pour over both.  Hope you enjoy.

Rolled Chicken Breast with Cheese and Spinach Filling

6 chicken breasts pounded flat

1 15 oz container of ricotta cheese (I like the whole milk but you can use part skim if you choose)

1/4 cup shredded Parmesan cheese

1 egg

2T chopped garlic or 5 cloves smashed

3T fresh parsley

1/2 cup frozen spinach drained and pressed to remove all water

5T Basil Pesto (we sell Elki brand and it gives a great punch to the dish.)

EVVO

Mix the ricotta with Parmesan, garlic, spinach and pesto until blended well.  Gently whip the egg and add to the mixture.  Lay the breast on a flat surface and spread the cheese mixture, starting at the pointed end, on 2/3 of the meat. Add a touch of salt and pepper. Sprinkle some chopped parsley over the cheese and roll tucking the sides in and secure with a toothpick.  Saute' in EVVO until outside is gently browned then place in a dish and bake for 20 minutes.  Insure internal temperature is 160 degrees.

You can serve the chicken with any side as is or make the creamy wine sauce in my next posting and pour it over the chicken.      Serves 6.  cooking and prep time approx 45 minutes.