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Fall Flavor Fest: Moroccan Stuffed Acorn Squash

November 18, 2009 in Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

I literally bought some pomegranates on impulse the other day as I was stocking up on squash from the glorious display at Wegman’s. I had no specific plans for them, but decided I wanted to experiment with adding them into a savory dish – preferably one involving one of the squashes I just procured (I’m gripped by something of a fixation at the moment).

As it turns out, they’re a wonderful accompaniment in this stuffed squash recipe, like juicy little jewels, adding tart little bursts of flavor that pairs nicely with the mellow, sweet spice of the stuffing. Read the rest of this entry →

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Mixed Grain & Bean Salad

March 5, 2009 in Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes, Vegetarian Entrees

This is a perfect side dish for just about any meal, very high in protein, iron and fiber. You can use whatever rice appeals to you most – I generally prefer short-grain brown rice, but in this recipe I used “forbidden” black rice and found it very visually appealing. I do recommend it if it’s available to you. This does involve a few separate preparations, but though it takes a little time, it’s nothing difficult.

You can also experiment pretty broadly with seasoning. I recently tried finishing it with rice vinegar and a touch of sesame oil and thought it was terrific; I may go with even more Asian in flavoring for this in the future, perhaps adding some toasted sesame seeds and scallions as well. As it stands, it’s mild – perfectly nice on its own or as a template for other flavors.

MIXED GRAIN & BEAN SALAD

1 cup brown rice, black rice, or other rice of your choice

1 teaspoon salt, plus more to taste

1 cup green lentils, sorted and rinsed

1 cup quinoa

1 shallot, minced

1/3 cup olive oil

3 tablespoons red wine vinegar (sherry is also good if you want to splurge)

1 15 ounce can garbanzo beans, drained and rinsed

1/3 cup sundried tomatoes, minced (about eight)

1/2 cup flat-leaf parsley, minced

coarsely ground black pepper to taste

The first few steps can be cooked simultaneously, provided you have three pots and three timers.

  • First, get the rice going. In a medium pot, bring the rice, 1 teaspoon salt, and 2 1/2 cups water to a boil, reduce to a simmer and cook, covered, for 45-55 minutes, or until all liquid is absorbed. Fluff with fork and let rest until ready for use.
  • In another medium pot, cover the lentils with 2-3 additional inches of water, bring to a simmer and cook for 20 minutes, until tender. Drain & set aside.
  • In a third pot, bring quinoa and 2 cups water to a boil, reduce to a simmer, covered, and cook for 15 minutes – the germ will be visible as a ring around the grain when done. Fluff with fork and let rest for 5 minutes.

Whew! While you have all those balls in the air, saute the shallots in the olive oil for 5  minutes. Strain out the shallots and set aside. Put vinegar in a large salad bowl and whisk in the shallot-flavored oil. Add the sundried tomatoes and chickpeas. When the rice, lentils and quinoa are done, add them to the large bowl along with the parsley and toss everything together! Add additional salt and pepper as desired, and possibly a touch more vinegar.

I like this slightly warm but not, with the leftover heat from the cooked grains, but it’s also just as good chilled the next day. It makes a good amount, so unless you’re feeding a big crowd, you’ll have some leftovers – always a bonus in my eyes.

–posted by Anne

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Dirty Quinoa, Done Dirt Cheap

February 26, 2009 in Gluten Free, Healthy Fare, Side Dishes

Cajun/Creole food is some of my favorite regional cuisine ever. I absolutely love it, though I have to be careful to avoid the pork products that are commonly included. So I’m always in the mood to cook up some N’awlins treats right around Mardi Gras time (we’ll say it’s Jeudi Gras for today). Lately I’ve also been enamored with quinoa; it’s the only grain that it a complete protein, plus there’s fiber and iron – it’s just a fabulous, fluffy, nutty-tasting little nugget.

So I was tickled to find a recipe by Emeril Lagasse in an old Cooking Light magazine (1994, believe it or not, predating the Food Network sensation he was to become) for “New Orleans Dirty Quinoa”, a la the Cajun classic dish known as dirty rice. I’ve adapted it here, lightening it up a bit and cutting some cost.

1 tablespoon olive oil

1 cup onion, finely chopped

1/2 cup green pepper, diced

1/2 cup celery, diced

1/2 pound turkey bacon, chopped

3 cloves garlic, minced

1 bay leaf

3 cups uncooked quinoa

4 cups vegetable or chicken broth

2 teaspoons Cajun seasoning

1/4 teaspoon Tabasco sauce

Heat oil in a large saucepan over medium heat. Saute onion, peppers, celery, bacon and garlic until vegetables start to become tender, about 4 minutes. Stir in quinoa and cook for 2-3 minutes, stirring constantly. Add broth, Cajun seasoning, and Tabasco, bring to a boil. Reduce to low heat and simmer 15 minutes or until all liquid is absorbed, stirring occasionally.

I must say, I was a little concerned about the method here. I’ve tried making quinoa pilaf-style before, but whenever I saute it in the oil and onions and add the liquid afterwards (whether stock or water), the grain never fully opens the way it’s supposed to (it should look much fuller, with the germ clearly visible as a little ring around the outside). I finally figured that what was happening was that the oil was essentially sealing the grain shut, so that the moisture can’t penetrate it in the same way. Fortunately, this isn’t an issue here! The quinoa blossoms quite nicely, perhaps due in part to the additional moisture from the other vegetables in the Holy Trinity (a.k.a. Cajun mirepoix).

I recommend buying the quinoa in bulk wherever it’s available. Bulk quinoa does need to be rinsed before using, unlike prepackaged, but it really only takes a second and is worth it in terms of cost.

Les bon temps roulez!

– posted by Anne

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