Tuesday, November 26, 2013

Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing


Is it bad that I look forward to holiday food year round? I've had recipes bookmarked from last January that I want to make this season, and I can't wait to get going! I'm also aching to put up my Christmas decorations, but I'm trying to restrain myself and wait until after Thanksgiving. Same goes for the holiday sweets and hearty holiday fare (except Indian food, Indian food doesn't count!).

In an effort to postpone all the holiday indulgence that will soon ensue, I did a quick search for something filling, seasonal, and healthy, and came across this recipe. This quinoa salad fit the bill perfectly! Several autumn veggies are roasted then tossed with cooked quinoa, green onions, and an Asian style dressing. For me, the cilantro is a requirement. You know I love my garnishes! I find it to be pretty filling on it's own, due to the quinoa, but it would also be nice served as a side to a piece of fish or chicken. Hopefully this will tide us all over until Thursday! I wish everyone safe travels and a happy Thanksgiving!


Warm Quinoa Salad with Roasted Autumn Vegetables and Ginger-Sesame Dressing

Ingredients

For the salad:

1 medium sweet potato, peeled and cut into 1/2 inch pieces
6-8 medium Brussels sprouts, trimmed and quartered
1 medium parsnip, peeled and cut into 1/2 inch pieces
1 small turnip, peeled and cut into 1/2 inch pieces
3 tablespoons olive oil
1/2 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1 1/4 cups quinoa, any color or variety
2 green onions, sliced (the whole onion)
1/4 cup coarsely chopped fresh cilantro, for garnish

For the dressing:
2 green onions, thinly sliced
3 tablespoons olive oil
3 tablespoons apple cider vinegar
2 tablespoons peeled and finely chopped fresh ginger (3-4 inches)
2 tablespoons soy sauce (I used gluten free for Chris)
1 teaspoon sesame oil

Directions

Preheat oven to 400F.

In a large bowl, toss vegetables, oil, salt, and pepper. Transfer vegetables to a baking sheet, and arrange in an even layer. Roast the vegetables, stirring every five minutes, until they're tender and cooked through 18-20 minutes. While the veggies roast, cook the quinoa according to the package's directions (I like to cook mine in a rice cooker...so easy!).

Meanwhile, make the dressing by whisking together all the ingredients.

When the veggies and quinoa are ready, toss in a large bowl with the green onions. Add the dressing, and gently stir to combine. Serve warm, and garnish with chopped cilantro.

Recipe Source: adapted from chow.com 

Monday, November 18, 2013

Cranberry Pecan Orange Bread


I know the world is overflowing with recipes for cranberry orange flavored this or that, but they exist for a reason. The combination is incredibly delicious, and just screams fall! I fell in love with the tartness of fresh cranberries in baked goods last year, and I definitely prefer fresh over dried. Isn't that always the case?

This bread is more dense then your usual quick bread, and the crust has a lovely crunch, sort of like a pound cake. With Thanksgiving coming up, I think this bread is worthy of gracing your table. It would make for a great Thanksgiving breakfast/snack, or you could even have it with dinner. Why not? Go big or go home!

Cranberry Pecan Orange Bread

Ingredients

2 cups all purpose flour
2 cups fresh cranberries
zest of one orange
1/2 cup roughly chopped pecans
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of butter, melted
3/4 cup granulated sugar
1 egg

Directions

Preheat oven to 350F.

Mix together the flour, baking powder, baking soda, salt, orange zest, pecans, and cranberries in a large bowl.

In a smaller bowl, whisk together the melted butter, sugar, and egg. Pour wet ingredients in with the dry ingredients and mix to combine. The dough will be on the dry side and almost resemble sugar cookie dough.

Press the dough into a greased loaf pan and bake for about an hour to an hour and fifteen minutes. The top of the loaf will be a rich golden brown. Let cool before slicing.

Recipe Source: adapted from Eat Live Run

Wednesday, November 13, 2013

Roasted Tomato, Squash, and Coconut Milk Bisque

Nothing beats a piping hot bowl of tomato soup with a grilled cheese sandwich on a cold, rainy (or snowy) day. Though I like tomato soup, I can usually only eat small bowls of the stuff, as it tends to upset my stomach.

That is why I was so intrigued when I found this recipe. Using coconut milk makes it dairy free, and roasting the tomatoes and squash brings out their natural sweetness (even with out of season tomatoes!), making it at least seem less acidic. The addition of freshly graded ginger also adds a lovely twist. The result was a killer soup worthy of any grilled cheese sandwich. Winter smacked us in the face this week, so stay warm everyone! 

As always, I will be submitting this recipe to Kahakai Kitchen for Souper Sundays!

Roasted Tomato, Squash, and Coconut Milk Bisque

Ingredients

10-12 roma tomatoes, halved lengthwise
4 cups winter squash, peeled, seeded and roughly chopped
1 onion
2 cloves garlic
1-inch piece fresh ginger, peeled
Pinch of cayenne pepper (1/8 teaspoon-more or less depending on taste)
1 13.5-ounce can light coconut milk
2 1/2 cups vegetable stock
Olive oil
Salt and pepper to taste

Directions

Preheat the oven to 400°F. Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt. Rub oil over both sides of the tomatoes. Place the squash on another baking sheet, drizzle with oil and sprinkle with salt. Rub oil over all sides of the squash. Roast the tomatoes and squash for 30 minutes, carefully flipping the squash halfway through. The tomatoes should be shriveling but not bursting and the squash should look nicely browned.

Chop the onion, mince the garlic and grate the ginger. When the tomatoes and squash are almost done, heat about 2 tablespoons of oil in a large pot over medium-high heat. Add the onions, garlic, ginger, and cayenne, and cook, stirring frequently, until the onions are soft and translucent. Add the tomatoes, squash, coconut milk and stock and bring to a boil over high heat. Reduce heat and simmer for 15 minutes, or until squash is very soft. Taste and add salt if needed.

Let soup cool slightly and puree until very smooth with a stick blender or in batches with a countertop blender. Taste and adjust seasoning, adding a squeeze of lemon if soup needs a little brightness. Serve immediately or let cool and freeze for up to 3 months.

Recipe Source: adapted from Eat Your Greens

Friday, November 8, 2013

Pumpkin Snickerdoodles

I love snickerdoodles, obviously, so when I came across this recipe for pumpkin snickerdoodles, I pushed all other recipes aside and made them immediately. Soft pillows of pumpkin cinnamon goodness is how I'd describe them, as they're simply delicious! The pumpkin flavor is subtle, and the ginger in the sugar coating adds a little extra spice. Thankfully, I had people I wanted to make them for, so I didn't fall into a snickerdoodle coma this time around by eating them all myself. Now if you ate them all yourself, well, that wouldn't be the worst thing, would it? Enjoy!

Pumpkin Snickerdoodles
 
Ingredients
 
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
 
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions
 
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated.  Remove bowl from mixer, and with a wooden spoon stir in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour (I chilled mine overnight without any problems).
 
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a small bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
 
Bake the cookies for 10-12 minutes, or until just set and baked through. They will look undercooked!  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
 
Recipe Source: adapted from Annie's Eats

Monday, November 4, 2013

Balsamic-Braised Chicken with Swiss Chard {Slow Cooker}


Sometimes the ugliest food is the tastiest. I had such a hard time taking a picture of this dish, but I couldn't not share this recipe because it's not pretty enough. This is a food blog after all! Cooked in the slow cooker, the chicken literally falls off the bone, and the sauce is thick and luxurious. I served it over homemade polenta, per the cookbook's suggestion (first time making it...so easy and tasty!), and I loved the combination of textures.

Different from the normal dinner rotation around here, this recipe is definitely a keeper!

Balsamic-Braised Chicken with Swiss Chard {Slow-Cooker}

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, minced
5 teaspoons minced fresh thyme or 1 1/2 tsp. dried
1 tablespoon tomato paste
3 large garlic cloves, minced
1 anchovy fillet, rinsed and minced (or 1 1/2 teaspoons anchovy paste)
1/4 teaspoon red pepper flakes
3 tablespoon all-purpose flour 
1/2 cup balsamic vinegar
1 (14.5 oz.) can diced tomatoes, drained
1/2 cup chicken broth
1/4 cup dry red wine
2 bay leaves
4-6 bone-in chicken thighs, skin removed (number depends on how big your thighs are/slow cooker)
6 oz. Swiss chard, stems removed and leaves sliced 1/2 inch thick

Directions

Heat oil in a 12-inch skillet over medium-high heat until shimmering.  Add onion, thyme, tomato paste, garlic, anchovy, and red pepper flakes and cook until onion is softened and slightly brown, 8-10 minutes.  Stir in flour and cook 1 minute more.

Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps.  Cook until slightly reduced, about 3 minutes.  Transfer to slow cooker.

Stir tomatoes, broth, wine, and bay leaves into slow cooker.  

Season chicken with salt and pepper and nestle into slow cooker in a single layer (however many you can fit!).  Cover and cook until chicken is tender, 4-6 hours, on low.

Gently stir in chard, cover, and cook on high until tender, 20-30 minutes.  

When finished cooking, let the braising liquid settle 5 minutes, then skim fat from surface using large spoon.  Discard bay leaves.  Season with salt and pepper to taste.  Serve with sauce spooned over each chicken piece.    

I served it with basic polenta as recommended in the cookbook. I used this recipe.

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