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Orange And Herb Quinoa

Written on October 4, 2011 by Wannabe Chef in Side Dish

I’ve gotten into a practice—a good practice—where I make a big batch of quinoa over the weekend using this method to heat and serve throughout the week. It saves me a lot of time and dramatically increases my options for meals when I don’t really have the patience to cook or turn on the oven.

I usually cook the quinoa in just water(as opposed to veg stock) because I’m never quite sure what I’m going to use it for. Sometimes I like it dressed up in Asian flavors like in this fried quinoa recipe and other times with more Western ingredients like this recipe, which I could just as easily see served with roasted chicken and mashed potatoes. It’s an easy way to dress up leftovers so that it doesn’t taste anything like it started as.

Orange and Herb Quinoa

Prep time: 5 minutes(longer if you aren’t using leftover quinoa)

Cook time: 0 minutes

Ingredients(Makes 4 servings):

2 cups cooked quinoa(or 1 cup uncooked quinoa and 2 cups water)
Juice from 1/2 an orange(2-3 Tablespoons)
Zest from 1/2 an orange
1 Tablespoon extra virgin olive oil
3/4 teaspoon herbs de Provence(or any other seasoning blend)
1/2 teaspoon salt
2 Tablespoons sugar(optional)

Method:

If using uncooked quinoa, bring to a boil over the stove with the 2 cups of water and cover with a lid until the water’s been absorbed and the quinoa shows that it’s cooked like above.
Mix the cooked quinoa with all of the other ingredients thoroughly. Adjust the taste by adding more salt or sugar.
Serve cold or heat up briefly in the microwave or oven for a warm side dish.

Shown with kale, tempeh cooked in soy sauce, and black olives.

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Make Your Own Microwave Popcorn

Written on October 3, 2011 by Wannabe Chef in Snack

I really couldn’t wait to share this one. If you’ve made your own microwave popcorn before, you know why; it’s almost too simple and too good to be true.
My family used to make our own popcorn in an air-popper machine that cost $20 at some department store. While it was nice, it was always a burden to take it out from the cupboards and put it back in. This method eliminates all that fuss. I wish I could remember and credit where I first saw the idea a few months ago; it might have came from the Healthy Eats blog. Anyway, I vaguely remembered what you needed and went from there.

Essentially all you’ll need to buy are popcorn kernels and brown paper bags. I got organic kernels from the bulk bin section of my grocery store for $1.59/lb and the bags from CVS also for pretty cheap. That means for less than $5, maybe enough for 2 boxes of store-brand microwave popcorn bags, I got enough for ~20 servings to make myself. And it’s really not any much more trouble to do.

Make Your Own Microwave Popcorn

You’ll need…

Popcorn kernels
Brown paper bags
A stapler
A microwave
Oil, salt, butter, or whatever else you want on your popcorn

Measure out the amount of popcorn you’ll need. I’d say about 1/4 cup is a good single snack serving. I wouldn’t put more than 1/3 cup in a bag or there won’t really be enough room.

Pour the kernels in the bag along with a tablespoon of butter or oil(optional) and salt(also optional) to flavor the popcorn. If you’re going to add toppings to your popcorn like parmesan cheese or nutritional yeast or herbs a little oil will help it stick to the popcorn instead of singing to the bottom of the bag.

Staple the bag shut and microwave it for 2-3 minutes until most of the kernels have popped and it only makes sound every second or so—just like you would a store-bought bag of popcorn!

Open the bag up and add any toppings you might want on the popcorn. Close it and shake the bag to move things around before pouring it into a serving bowl.

It’s really that simple! And even better your microwave will smell like popcorn for the next day or so.

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Homemade Peppermint Patties

Written on September 29, 2011 by Wannabe Chef in Dessert

While I definitely have a sweet tooth, you could count the different candies I like with one hand: peanut butter cups, Snickers, Swedish fish, and Peppermint Patties. Oh, and candied ginger, but that doesn’t really count; I mean, it has ginger in it so that practically makes it a medicine.

I might be jumping the gun with Halloween still over a month away, but I’ve been really excited to make my own candy for a while. The last time I made these peppermint patties was for a New Years Eve party, so almost 9 months ago. That’s way too long for something this good. The filling is soft, smooth, and refreshing while the outside is dark and crunchy. Well I don’t need to tell you—you’ve probably had a Peppermint Patty before, and these taste just like the real deal!

Homemade Peppermint Patties(gluten-free/vegan) recipe here.

Recipe notes:

I had to use more than the amount of powdered sugar listed in the ingredients. My best guess is that the temperature affected the dough since the last time I made them was the dead of Winter. Just keep adding powdered sugar by the 1/4 cup until you can break off a piece and roll it into a ball without the sugar sticking to your hand.
I froze completely the filling part before dipping it in chocolate, which I think made the process easier.
I used chocolate chips again, but I think real bakers chocolate would be better since the coating had some trouble staying hard after being melted.
I froze the filling and finished patties on aluminum foil and it didn’t stick like I thought it might.

I was debating covering the tops with white non-perils but the chocolate hardened before I got a chance so I didn’t bother. You could spend the extra time to make sure all the sides are covered evenly and the coating is smooth; I, however, like when not every dessert is identical or perfect. It shows that it’s homemade and unique.

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Baked Butternut Squash Mash

Written on September 28, 2011 by Wannabe Chef in Side Dish

Now is my favorite time of the year, for food at least. I love pumpkin, squash, mashed potatoes, sweet potatoes—basically anything starchy that looks like baby food. Naturally I was excited to see local squash at the farmers’ market last week and picked out the biggest, most obscene looking butternut squash I could find.

Like I said, this is basically glorified baby food: Smooth squash puree mixed with amber maple syrup, rich cream, and nutty spices. It’s reminiscent of a pie filling but without the overpowering sweetness so you can feel good about eating this with dinner. It’s definitely a new favorite that I’ll probably turn to time and time again the next few months; it’s good enough that I’d invite it to the Thanksgiving table!

Baked Butternut Squash Mash

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(Makes 4 servings):

3 cups butternut squash puree*
1/2 cup almond cream(recipe below) or regular cream or other non-dairy cream
3 Tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

*This is easy to make yourself. Roast a medium-sized butternut squash until the inside is soft. Scoop the flesh out from the skin and puree it in a food processor until smooth.

For the almond cream:

3 Tablespoons smooth almond butter
5 Tablespoons water

Method:

In a small bowl, whisk together the almond butter and water until it forms a rich and smooth liquid.

Method:

Preheat your oven to 375 degrees
Stir together the butternut squash puree, cream, maple syrup, salt, cinnamon, and nutmeg until completely combined.
Scoop the squash into a large casserole dish or individual ramekins. Bake for 20-30 minutes until the squash is heated through and the top has goldened slightly and begun to crack.
Garnish with cinnamon and serve hot.

There were no leftovers, but I figured a picture of a half-eaten bowl was better than an empty bowl.

Now what other squash can I find?

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Raw Chocolate Ganache Tortes

Written on September 27, 2011 by Wannabe Chef in Dessert

If you’ve been following this blog for any length of time you’d know I’m obsessed with the raw chocolate ganache torte(pictures here) from Wildflour bakery. Time and time again I’ve tried to make my own, but it just never comes out as good as there’s.

Until now.

I can honestly say this is one of the best things I’ve ever eaten. The raw chocolate taste so much more intense than anything that comes in a wrapper. And the crust and filling blend seamlessly together for a smooth, nutty bite. It’s perhaps my favorite recipe to share and I hope becomes this site’s most popular, because it truly deserves the attention.

You can use any nut butter in place of the almond butter. Just don’t leave it out. It helps to lower the solidity temperature of the coconut oil so that the dessert is easily cut through straight from the refrigerator.

Raw Chocolate Ganache Tortes(adapted from this recipe and inspired by Wildflour)

Prep time: 15 minutes

(Un)cook time: 2 hours

Ingredients(Makes 8 small tortes):

For the crust:

6 Tablespoons almond flour
1/4 cup cocoa powder
2 Tablespoons coconut oil, softened or melted
2 Tablespoons agave nectar

For the filling:

1/2 cup cocoa powder + more for dusting
1/4 cup coconut oil, melted completely
7 Tablespoons agave nectar
2 Tablespoons almond butter

Method:

Combine all of the crust ingredients and mix until a uniform dough forms.
Press the dough in an even layer into the bottom of a small loaf pan. Alternatively, you could make these in a muffin tin and have them be round.
For the filling, beat together all of the ingredients until it makes a soft ganache.
Pour the ganache over the crust base. Refrigerate for 2 hours.
Sift extra cocoa powder over the torte. Cut with a sharp knife into 8 equal-sized tortes.

I will never pay for another raw chocolate ganache torte again. I will, however, still pay for their carrot cake truffles, chocolate pound cake, raw macaroons, raw cheesecake, raw oreos and rum balls, so I wouldn’t worry about them losing much business.

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Fried Quinoa

Written on September 26, 2011 by Wannabe Chef in Entree

The downside(or benefit depending on how you look at it) of making things like quinoa in big batches is that you have the same old food meal after meal. Luckily, quinoa is one grain that’s easy to dress up. You can eat it in the morning in place of oatmeal, or later on in place of rice. Here I used it to make a tasty, higher protein version of fried rice.

I’ve never really found rice interesting, even as fried rice from a halfway decent Chinese takeout restaurant. This, however, I could eat meal after meal. The vegetables and egg add a play of textures and the quinoa has a nice nutty flavor to it to compliment the sesame oil. Add some stir-fried tofu or chicken and you’re good to go.

Of course, if you have leftover rice you could make the same recipe subbing in rice for quinoa and have a more traditional dish.

Fried Quinoa

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(makes 2 servings)

1 cup cooked quinoa
2 Tablespoons toasted sesame oil
3 Tablespoons soy sauce(use wheat-free tamari for a gluten-free meal)
1/2 an onion, diced
1 bell pepper, chopped into bite-sized chunks
1/2 cup bean sprouts
4 eggs

Method:

Heat the oil and soy sauce in a large frying pan over medium-high heat until the oil starts to bubble.
Add in the onion and sauté until translucent.
Add in the quinoa, pepper, and bean sprouts. Toss the pan to mix. Cook until all the liquid has been absorbed and the quinoa on the bottom of the pan begins to pop.
Crack the eggs directly into the pan. Lightly mix them in with the other ingredients. Continue mixing until the all the whites and yolks have cooked through.
Plate and serve hot. Can be kept in the refrigerator and reheated as leftovers for up to 3 days.

I ate this as leftovers and it was most definitely better the next day, with a strong, nutty sesame flavor and crunchy bean sprouts.

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How To Cook Quinoa In A Rice Cooker

Written on September 23, 2011 by Wannabe Chef in How To, Side Dish

Last year around this time I bought a rice cooker. Since then I’ve made rice approximately 2 times, both being for other people. I just don’t care for rice. Why’d I buy it then? To cook other things like quinoa.

Quinoa is traditionally made in a pot on the stove. That method works well if you have a full kitchen, but there are definitely benefits to using a rice cooker, too.

You don’t have to watch a rice cooker as much as a burner.
Rice cookers with “keep warm” settings make it easy to serve warm food even during a busy party.
You can use a rice cooker almost anywhere there’s an electrical outlet—even in a dorm room.

I use a Zojirushi rice cooker. They’re one of the more expensive brands but totally worth the extra cost. This will last for years and years, is easy to clean, and has plenty of cooking features. I’ve made a number of different things in it, from quinoa to date paste. It’s worth the investment if you’re in the market for a rice cooker.

How To Cook Quinoa In A Rice Cooker

Prep time: 5 minutes

Cook time: 30 minutes

Ingredients(Makes 4 servings):

1/2 an onion, small diced
1 large carrot, small diced
2 Tablespoons olive oil
1 cup quinoa, rinsed and drained
2 1/2 cups water or stock
3/4 teaspoon salt(omit if using salt)

Method:

“Sauté” the carrots and onion in the bottom of the rice cooker by cooking them in the oil on a high-heat setting until the onions are translucent.
Add in the quinoa, liquid, and seasoning if using. Close the lid on the rice cooker and cook on high for 15-20 minutes until the liquid has boiled off. The quinoa will be ready when it has doubled in volume and a “tail” sprouts from the end.
Fluff the quinoa with a serving spoon and serve hot or let cool and store in a sealed container in the refrigerator for 2-3 days.

Once you get comfortable preparing basic quinoa, you can make more complex recipes, all while still using your rice cooker. Here are a few of my favorites that I have picked to make for Fall:

Vegged-Out Quinoa

The Best Quinoa Dressing

Savory Pumpkin Quinoa

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Fava Bean Salad

Written on September 22, 2011 by Wannabe Chef in Entree

Fava beans are one of my favorite beans; they’re also probably the most underrated. It doesn’t help their reputation that they’re best known from Hannibal Lecter’s line in Silence of the Lambs where he boasts eating them alongside human liver and chianti. I promise this recipe has no liver or chianti. Well, you can add chianti if you’d like. But not liver. Not human at least.

Fava beans have a much meatier texture and flavor to them than most other beans. Because of this I think they’d be more appealing to meat eaters than a chickpea or cannellini bean. They’re also able to hold their own against the boldness of kale, olives, and capers in a way that most other beans wouldn’t.

Fava Bean Salad

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

1 can cooked fava beans, drained
1/4 cup sliced black olives
3 Tablespoons capers
2 cups kale, wilted
1 Tablespoon olive oil(optional)

Method:

Combine all of the ingredients together in a large bowl.
Toss all of the ingredients together. Salt to taste if necessary. Serve cold or at room temperature.

Since olives and capers are traditionally brined, you don’t need to season the salad with salt or vinegar and still have a flavorful dish with just 4 or 5 ingredients.

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How To Prepare Beets + A Beet Salad Recipe

Written on September 21, 2011 by Wannabe Chef in How To, Side Dish

When I worked in a restaurant over the Summer, I spent more time with beets than I’d ever thought I would. I would work on preparing them for service for hours. I thought I’d never touch them again until I saw them at the farmers’ market last week and decided to grab some to share my knowledge.

Beets aren’t exactly difficult to prepare, just a bit tedious. First we roasted them in a salt bath. The theory is that the beets absorb the salt, making their sweetness more potent. Whether that worked or not we constantly debated. Once they came out of the oven, we had to peel them, all done by hand while still piping hot. It was not the most fun job to have to do for an hour, and my fingers often looked like I had just committed a murder afterwards.

The other part of beet preparation was the greens. I didn’t know beet greens were even edible; I had always thrown mine away thinking they were poisonous like radish leaves. The proper way to peel a beet green is to pinch the leaves and remove the long, thick, purple spine in the middle. Doing this with one bunch of beets isn’t too troubling; doing it with 30 bunches of beets—well, that was anther story.

Roasted Beets

Prep time: 5 minutes

Cook time: 1 hour 10 minutes

Ingredients:

1 bunch of beets, stems removed
1/2 cup salt

Method:

Preheat your oven to 400 degrees.
Pour the salt down on a baking tray.
Lay the beets down on top of the salt. Roast for 60-70 minutes until a fork can pass through easily.
Remove the tray from the oven and let cool slightly for 5 minutes or so.
Gently peel the skin off of the beets using your hands. You might want to use a dish towel to protect your hands from the heat and dye of the beets.

We served our beets in the restaurant in a salad. The salad prepared there had goat cheese and pistachios in it. Since I don’t eat cheese and didn’t have pistachios, I made a modified version with oil and walnuts. The recipe below could work for either variation.

Roasted Beet Salad

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(for 1 serving):

6 medium-sized roasted beets, cooled to room temperature
Greens from one bunch of beets, washed and deveined
1/4 cup crumbled goat cheese(optional)
1/4 teaspoon salt(omit if using goat cheese)
1 Tablespoon olive oil(omit if using goat cheese)
2 Tablespoons crushed walnuts or pistachios

Method:

Combine all of the ingredients in a large bowl
Toss the ingredients until thoroughly mixed together.
Plate and serve at room temperature.

If my restaurant experience taught me anything, it’s that I’m perfectly happy eating canned beets. They’re cheaper, more convenient, and just as nutritious. That being said, preparing your own beets from scratch makes for an impressive dish.

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Stovetop Kale And Mushroom Frittata

Written on September 20, 2011 by Wannabe Chef in Entree

This school year I’m doing something different. For the first time, I’m completely off of meal plan. That means I’m making every meal for myself, 3(who am I kidding? 5) times a day.

I did enjoy dropping into the cafeteria and piling up options from the salad bar from time to time, or bumping into friends to have dinner with. But this undoubtedly feels better for me. I feel comfortable grocery shopping and making meals for myself, even if half of those meals are made in a microwave and completely unphotogenic. And it’s still easy to eat meals with friends, just at different places.

There are times, however, when it’s inconvenient. Tuesday and Thursdays I have class all day. There’s simply no time to cook. Because of that, I usually make meals like this frittata the day before to heat up and serve when I’m in a rush—a much better option than fast food. While a traditional frittata is baked, this one is made entirely on the stovetop; it’s for no reason other than I hate moving things around, and this is easy enough that anyone can do it. .

Stovetop Kale And Mushroom Frittata

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients(Makes 3 or 4 servings):

12 medium eggs
3/4 cup mushrooms
1/2 an onion, diced
2 Tablespoons oil
1 cup chopped kale
Salt to taste

Method:

In a large bowl, crack and beat the eggs. Set aside.
Heat the oil in a 9 or 10-inch frying pan with a lid over medium heat. Sauté the onions and mushrooms until both are cooked. Remove these from the pan briefly.
Put the pan back on the stove and pour in the beaten eggs. After 10 seconds or so, evenly distribute the mushrooms and onions throughout the batter.
Gently press the kale on top into the raw egg and put the lid on the pan.
Leave the frittata on the stove for 10 or 15 minutes undisturbed as it cooks. It will be ready when the egg in the center of the pan has set.
When cooked, remove the pan from the stove and gently jiggle it to unstick the frittata from the bottom. Move to a plate to cut and serve.

I get about 3 meals out of one pan. Frittatas are great because they work for any meal of the day. I’d happily eat this for all 3.

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