Fruited Quinoa Salad

Fruited Quinoa Salad

2 cups quinoa
1 tablespoon olive oil

Vinaigrette:
1 lime, zested and juiced
enough Champagne wine vinegar, added to lime juice to measure 1/3 cup
1/2 cup olive oil
1 tablespoon honey
1 teaspoon lime zest
salt, to taste

Add ins:
2 pears, diced
1/2 cup dried cranberries
8 ounces goat cheese, crumbled
3/4 cup pine nuts, toasted
2 tablespoons minced fresh mint

Quinoa:
Bring 7 cups of water to a boil in a large saucepan.  Add 3/4 teaspoon salt and quinoa.  Reduce the heat to a simmer, and cook uncovered, stirring occasionally, adding more water as necessary to keep the quinoa covered.  Cook 20 minutes or until tender.  Drain and rinse the quinoa with cold water to stop the cooking.  Transfer the quinoa to a foil lined rimmed baking sheet, drizzle with the 1 tablespoon oil, and toss lightly to coat.  Spread the quinoa on the baking sheet and cool completely at room temperature or in the refrigerator.

Vinaigrette:
Put the lime juice, vinegar, and honey in a small bowl; whisk till the honey has dissolved.  Gradually whisk in the oil.  Add the zest and season with salt to taste.

Salad:
Put the cooled quinoa in a large bowl and toss to break up any clumps.  Add the pears, cranberries, goat cheese and mint.  Toss to combine then add the vinaigrette and season with more salt, if needed.  Refrigerate for up to 1 day.  Add the pine nuts just before serving, tossing to combine.

Serves 16

Chicken Pot Pie

Chicken Pot Pie

Pastry dough:
4 cups flour
2 teaspoons salt
1 1/2 cups plus 1 Tbsp shortening
1/3 to 1/2 cup cold water

Filling:
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter, melted
1/2 cup flour
2 cups chicken broth
1 cup half and half
4 cups chopped cooked chicken
1 cup frozen peas, thawed
1 teaspoon salt
1/4 teaspoon pepper
Couple shakes cayenne, optional

Preheat oven to 400 degrees.

Pastry dough:
Combine flour and salt; cut in shortening with a pasty blender until mixture resembles coarse meal. Sprinkle cold water (1 tablespoon at a time) over surface; stir with a fork until dry ingredients are moistened. Divide into two balls (one slightly larger). Press into flattened circles on plastic wrap and then cover with wrap and let rest while preparing the filling.

Filling:
Saute' first 3 ingredients in butter in a large skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half and half; cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt and peppers. Set aside while finishing the pastry.

Lightly flour a pastry cloth, board or counter. Lay the larger pastry round on the flour. Cover the top of the pastry with the plastic wrap. Roll out to 1 inch wider, all around, than the top of a deep dish pie dish. Carefully place dough into the pie dish, easing to fit without stretching. Roll out the second piece of dough the same way, rolling it about 1/2 inch wider than the top of the pie dish . Pour the filling into the pie shell, then cover with the pastry. Carefully tuck the edges of the top pastry under the bottom pastry and crimp to seal. Cut some slits in the top to allow steam to excape.

Cover the edges of the pie crust with strips of foil to keep from over browning. Bake, uncovered, for 1 hour, removing foil strips after 30 minutes. Finish baking until crust is golden brown. Cool 15 minutes before cutting into wedges.

Serves 6 generously

Note: Sometimes I cook 8 ounces of sliced mushrooms until they have given off all their juices and add them with the chicken and other ingredients.