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.

Bourbon-Glazed Salmon

Bourbon-Glazed Salmon

Marinade: to be made TWICE

3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon ground ginger
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

4 (6 ounce) salmon fillets, without skin
1 tablespoon oil
1/4 cup green onions, sliced

Combine the first 7 ingredients in a large zip-lock bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning once halfway through time.

Combine the first 7 ingredients again in a small bowl and set aside.

Remove fish from refrigerator and remove from marinade. Pat well with paper towel to dry.

Place the second marinade mixture in a small saucepan and bring to a boil; lower heat and let simmer until reduced by half. Set aside while you cook the fish.

Heat a large nonstick skillet over medium-high heat. Season fish with a light sprinkling of salt. Add the oil to the pan and once it shimmers, add the fish to the pan. Cook fish 2 to 4 minutes per side, until fish flakes easily when tested with a fork or until desided degree of doneness.

Place one fillet on each of four plates; drizzle each serving with some of the sauce and sprinkle with the sliced green onions.

Mexican Stuffed Peppers with Quinoa and Black Beans

Mexican Stuffed Peppers with Quinoa and Black Beans

4 large bell peppers, any color, sliced in half stem-to-tip, seeds removed
1 cup quinoa
1/2 medium onion, diced
1 15-ounce can black beans, rinsed and drained
1 roma tomato, seeded and diced
1 4-ounce can diced green chiles, don't drain
1/4 cup cilantro, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Monterey jack cheese, grated
1 cup cheddar cheese, grated
1 recipe (or 1 28-ounce can) red enchilada sauce (or 1 28-ounce can)

Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.

In the meantime, microwave pepper halves 2-3 minutes to soften slightly.
Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chilies, cilantro, half the cheese, salt and pepper. Stir to combine.

Pour enchilada sauce into a 9x13" baking dish. Divide quinoa mixture among peppers. Nestle stuffed peppers into the enchilada sauce. Top with the remaining cheese.

Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Red Enchilada Sauce

2 tablespoons olive oil
2 tablespoons flour
1 tablespoon chili powder
1/2 to 1 chipotle chile canned in adobo, rinsed and minced
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 8-ounce can tomato sauce
2 cups water

Heat oil in a large saucepan over medium heat. Add flour and chili powder; cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine.

Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
Makes about 3 1/4 cups sauce.

Salted Peanut Bars

Salted Peanut Bars
2 1/4 cups coarsely chopped roasted salted peanuts
14 ounces store-bought soft caramels, unwrapped
1 cup mini marshmallows
1/2 teaspoon vanilla


Lightly coat an 8-inch square baking dish with cooking spray. Line with parchment paper, leaving a 1-inch overhang on all sides, then lightly coat parchment with more cooking spray.
Cover paper with 1 1/4 cups peanuts.
In a medium pot, combine 1 tablespoon water, caramels, marshmallows and vanilla over mediumm heat. Cook, stirring frequently, until caramels and marshmallows melt and mixture is smooth, about 8 minutes. Immediately pour over peanuts, then top with remaining 1 cup peanuts. Let cool until set, about 2 hours, then cut into 32 bars.

Chicken Cashew Lettuce Wraps

Chicken Cashew Lettuce Wraps

Stir-fry sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1 teaspoon sesame oil

Cashew chicken:
2 boneless skinless chicken breast halves (about 3/4 lb.) diced
3 tablespoons oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon soy sauce
1/4 cup cashews, chopped
salt and pepper, to taste
8 large leaves of greenleaf or iceberg lettuce

Stir-fry sauce:
Mix all ingredients well, making sure to dissolve the brown sugar. Set aside.

Chicken:
Heat oil in a pan over medium to medium-high heat. Add the chicken; cook and stir until browned, 4-5 minutes. Remove the chicken from the oil. Add the onions, garlic, and 1 teaspoon soy sauce to pan; cook until the onions are browned and tender. Add the stir-fry sauce, chicken, and cashews. Saute mixture for a few minutes then remove from heat.

To serve:
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more chopped cashews, or basil.

Serves 2

Peanut Butter Pretzel Bites

Peanut Butter Pretzel Bites

1/2 cup creamy peanut butter
5 tablespoons confectioner's sugar
1 tablespoon unsalted butter, room temperature
1 cup crushed pretzel crumbs
6 ounces milk chocolate (I used half milk chocolate and half semi-sweet)

Stir together peanut butter, confectioner's sugar, butter, and crushed pretzels.
Roll into 1" balls.  Place on a parchment lined cookie sheet and freeze for 30 minutes, or until firm.
Melt chocolate over low heat, stirring until smooth.  Alternately, use the microwave on medium power, 1-3 minutes, stirring after each minute, until smooth.
Dip balls into melted chocolate, place back on cookie sheet, and refrigerate until set.
Makes 18 to 24 balls.

Crispy Smashed Roasted Potatoes with Chive Sour Cream

Crispy Smashed Roasted Potatoes with Chive Sour Cream

12 to 15 small red potatoes, 1 1/2 to 2" in diameter
salt , to taste
1/4 to 1/2 cup olive oil
1/2 cup sour cream
2 tablespoons fresh chives, minced
salt, to taste

Put the potatoes in a saucepan and cover with water.  Add salt to the water.  Bring water to a boil over high heat, cover and reduce to a simmer; cook the potatoes until they are just tender.  
Drain well.  Place the cooked potatoes on a clean kitchen towel on the counter.  Allow the potatoes to sit a few minutes to cool.  Using another clean towel, gently press down on each potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. 
Cover a rimmed baking sheet with foil; put a piece of parchment paper on top of the foil.  Transfer the flattened potatoes to the baking sheet and allow them to cool to room temperature. (At this point you may cover with plastic wrap and chill in the refrigerator. 
If chilled, removed the potatoes from the fridge and let sit at room temperature for about 30 minutes.
Heat the oven to 450 degrees.  Sprinkle the potatoes lightly with salt and pour the olive oil over them.  Lift the potatoes a bit to make sure some of the oil gets underneath and they are well coated on both sides.  
Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes.
White the potatoes are roasting, combine the sour cream and chives; season with salt and set aside.
Remove potatoes to a serving platter and top each with a dollop of the chive sour cream.  Serve hot.
 
Makes 4 to 5 servings

Chocolate Bark

Chocolate Bark

2 cups dark chocolate melting disks (I use Chocomakers)
2 cups vanilla flavored melting disks, white or color of your choice
candy flavoring oil of your choice
Add-ins of your choice (toasted nuts, toffee bits, peppermint bits, etc)
Toppings of your choice (candies, toasted nuts, sprinkles, etc)

Melt the dark chocolate pieces in the microwave according to package directions. If making a nut bark, stir in 1 to 2 cups of toasted nuts (your choice). Otherwise, stir in 1 to 2 cups of your add-ins. Spread out evenly onto a pan lined with parchment paper or non-stick foil. Place in the refrigerator to harden.

Melt the vanilla candy pieces according to package directions. Stir in about 1/4 teaspoon of your desired candy flavoring. Spread melted candy over the chocolate. Immediately sprinkle with candy bits, toasted nuts, sprinkles, etc...your choice. Place back into the refrigerator until set, then break into pieces.

Note: The photo shown is Chocolate Almond Bark.  I did not have enough of the white vanilla pieces to make 2 cups so instead I used 3 cups of the chocolate pieces and a bit over a cup of the vanilla pieces.  Normally they would be about equal amounts.  I used toasted slivered almonds as my add-in to the dark chocolate.  I used a scant 1/4 teaspoon of almond flavored oil in the white vanilla part.  I used about an ounce or so of toasted sliced almonds on top.

Sweet and Salty Crunch Bars

Sweet and Salty Crunch Bars

200 grams (about 7 oz) bittersweet chocolate, chopped
100 grams (about 3.5 oz) milk chocolate
125 grams (about 9 Tbsp) butter
3 tablespoons golden syrup
250 grams (about 9 oz) salted peanuts
4 40 gram (about 1.5 oz) Cabdbury's Crunchie bars, chopped

Put the chocolates, butter and syrup in a large saucepan and place on medium-low heat. Stir until the chocolate is melted and the mixture is smooth.

Remove pan from heat and add the peanuts and chopped Crunchie bars; stir gently to coat the nut mix.

Pour mixture onto a small foil lined baking pan and spread it out evenly.
Refrigerate for about 4 hours.

After the bars have set well, remove them from the pan and cut into small pieces. Store in an air tight container.

Note: I was able to find the Crunchie bars at a local European market. If you are unable to find them, I think a good substitute would be butterfingers.
This recipe was adapted from a recipe by Nigella Lawson.