Cabbage stuffed with quinoa pilaf recipe

I loved this simple quinoa pilaf, especially because my last pilaf was virtually inedible.  The flavors were very simple, but the combination of quinoa, tomatoes, raisins, and pine nuts was perfect.  I got the pilaf recipe from Gluten-Free Goddess, but decided to stuff cabbage instead of mushrooms.  The pilaf would be great alone, as well (I had some left after stuffing the cabbage, and enthusiastically gobbled it up while the cabbage rolls were baking).  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Astrid from Paulchen's Foodblog.

Cabbage stuffed with quinoa pilaf (adapted from Gluten-Free Goddess)
(Printable version)

8 large cabbage leaves
1 tsp olive oil
2 garlic cloves, minced
2 cups cooked quinoa
15 cherry tomatoes, halved
4 green onions, chopped
3 Tbsp raisins
3 Tbsp toasted pine nuts
salt and pepper to taste

Bring a large pot of water to a boil, and then add cabbage leaves and boil until they're tender (about 5 min).  Remove the leaves from the water and set aside to cool.  While the cabbage cools, heat the oil in a large skillet over medium heat.  Then add the garlic and saute for a minute.  Stir in the remaining ingredients, season with salt and pepper, and let heat through for a few minutes before removing it from the burner.  Then stuff each cabbage leaf with about 1/3 cup quinoa pilaf, roll the cabbage up tightly, and place it seam side down into a large baking dish.  Bake at 350 for 20-30 min.  Serves 4.

Warm butter bean, red onion, and spinach salad with mustard recipe

Even after making Brunswick stew this week (which is getting better and better!), I still have butter beans in my freezer (for some reason I thought it was a great idea to cook 3 pounds of them a few months ago).  Before I made the stew, I was inspired by Gel's kitchen to make this salad.  I made the recipe and it was pretty good, but then I got the idea to add whole grain mustard.  Sometimes I have random last-minute ideas that fail miserably, but this one took the salad from ok to wonderful.  Next time I'll probably add more spinach, but it was great just as I made it.  I tried the leftovers warm and cold and couldn't decide which way was better.

Now the only problem is deciding how I want to use my last bag of butter beans.  Do I make more of this salad?  Do I try mashing them up like potatoes (an interesting idea I just read about)?  Any favorite recipes out there?

Warm butter bean, red onion, and spinach salad with mustard (adapted from Gel's kitchen)
(Printable version)

1 Tbsp olive oil
1/4 large red onion, sliced thinly
2 1/2 cups cooked butter beans
salt and pepper to taste
2 large handfuls spinach
2 Tbsp whole grain mustard (I used one with horseradish)

Heat oil in a large skillet over medium heat, and then saute the onion until it's very tender (about 10 min).  Add butter beans to the skillet, season with salt and pepper, and stir everything around for a couple of minutes.  Then add spinach, stir well, and cook until the spinach wilts.  Stir in the mustard and serve.  Serves 3-4.

Rhubarb and strawberry compote recipe

My favorite farmers' market opened last weekend, and I'm so happy to have plans every Saturday morning again.  I'm trying to enjoy the spring offerings and not think about the fact that I'll move before the market really gets going.  Last week I picked up rhubarb on a whim.  The challenge with rhubarb is that most recipes call for tons of sugar to cancel out its sour nature.  However, I really enjoy rhubarb's sourness, and I also try to avoid much added sugar.  So, I decided to cook the rhubarb into a compote with strawberries (for some natural sweetness) and then added small amounts of honey until I was satisfied with the flavor.  Luckily my strawberries were very sweet and in the end I didn't have to add much honey at all.  I've added this compote to yogurt and oatmeal for breakfast, and I've also eaten in by itself as a dessert because it's just that good.  I just finished the last of it and I'm kicking myself for not getting more rhubarb at the market this morning.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Lynne from Cafe Lynnylu this week.

Rhubarb and strawberry compote
(Printable version)

5 large stalks of rhubarb, chopped into 1/2" pieces
1 lb strawberries, tops removed and halved
1 Tbsp honey or agave nectar (to your taste)

Put the rhubarb and strawberries in a large saucepan and cook over medium-low heat, stirring occasionally.  When the fruit has broken down significantly (after about 20 min), add honey or agave until it's sweet enough for you.  Continue to cook for 10-20 more min.  Makes about 2 cups.

Roasted butternut squash recipe

How have I never shared this recipe?  It's one of my all-time favorites that I make more than any other recipe.  In fact, I think I tried this method the very first time that I cooked butternut squash (sadly that was in the last couple of years).  It's so easy that I hesitate to even call it a recipe, but it's always fantastic.  I made it for Thanksgiving two years ago and took it to my program's holiday party a few weeks later, and I got many requests for the recipe.  In fact, it was even requested for a Desperate Dinner cookbook that one of my friends put together (my first few years of grad school, a group of us got together for dinner and Desperate Housewives every Sunday night).  Any time I have a butternut squash lying around, there's a good chance that it will be used for this very recipe.

The best part about roasting winter squash is that it caramelizes and almost becomes a dessert.  Thyme is one of my favorite herbs, and I think it pairs beautifully with the sweet squash.  Sometimes I add Parmesan, sometimes I don't; it's great either way, so you can't go wrong.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once.  I'm hosting WHB this week, so send me your entries by Sunday! 

Roasted butternut squash (adapted from Kalyn's Kitchen)
(Printable version)

1 medium butternut squash, peeled and cubed
1 Tbsp olive oil
1 Tbsp dried thyme
salt and pepper to taste
2 Tbsp freshly shredded Parmesan cheese (optional)

Spread the squash cubes out on a baking sheet, drizzle the cubes with oil, and sprinkle with thyme, salt, and pepper.  Rub the squash around with your hands so that the cubes are coated in oil and the herbs/spices are distributed evenly.  Roast at 450 for about 45 minutes, stirring occasionally, until squash is tender.  Sprinkle squash with Parmesan if desired.  Serves 2-3 (if you can resist eating it all in one sitting).

Hominy and bean chili recipe

This isn't a very photogenic meal, and it may not be for meat lovers (if my dad's reaction is any indication), but I think it's a great example of a quick, easy, filling, and tasty dish.  I made this last week (the day of my panic attack, in fact), and it was great to have a delicious meal that required so little effort (without having too many pre-packaged ingredients).  It's not going to win any awards, but it's enjoyable and perfect for a crazy day.  That's what I love about this book, Lorna Sass's Whole Grains for Busy People, and I've decided to make it the cookbook of the month because I want to make more of these recipes.  Thus far the recipes I've made have been very solid; if you want something amazing, go for her Whole Grains Every Day, Every Way, but if you want something quick and very good, pick up this book.  This was also a great way to use up some of the cooked hominy and beans that are hanging out in my freezer and need to disappear before I move this summer!

Hominy and bean chili (adapted from Whole Grains for Busy People)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp chili powder
1 tsp cumin
1 tsp dried oregano
pinch of cinnamon
1 can (14 oz.) crushed tomatoes
1 can (14 oz.) diced tomatoes
2 cups cooked hominy (or 1 can)
1 1/2 cups cooked kidney beans (or 1 can)
1 cup cooked butter beans
2 small zucchini
1 cup water (if needed)
1/4 cup cilantro, minced
salt and pepper to taste

Heat the oil over medium heat in a large saucepan.  Add the onion and cook until it's tender, then add garlic and cook an additional minute.  Stir in chili powder, cumin, oregano, and cinnamon and let cook for a minute.  Add tomatoes, hominy, both kinds of beans, zucchini, and water (if you need additional liquid) and bring to a boil.  Then cover the pot, reduce heat to medium-low, and let simmer until zucchini is tender (about 15 min).  Remove from heat, add cilantro, and season with salt and pepper.  Serves 6.

White bean and garlic dip recipe

It's over.  The past five years have culminated in about two and half hours of torture.  Ok, that's not true at all.  The anticipation was torture, the actual event was rather anti-climactic (I had been warned that this is how it typically unfolds, but didn't believe it until today).  But either way you look at it, I now have a Ph.D.  To help ease my nerves yesterday afternoon, I decided to make some snacks for my committee, including this white bean and garlic dip.

This dip went over extremely well, and I'm a big fan myself (even though I could barely eat anything for most of the day).  The big bowl of dip was almost entirely gone, and Mom and I may fight over the small amount left over.

White bean and garlic dip (adapted from Cooking Books)
(Printable version)

1 head garlic
1 tsp dried thyme
1 tsp dried sage
1 tsp cumin
1 1/2 cups cooked cannellini beans (or 1 can)
1 1/2 cups cooked chickpeas (or 1 can)
juice of 2 lemons
1/4 cup cilantro, minced
3 Tbsp olive oil
salt and pepper to taste

Remove most of the outer skins from the garlic head, and cut the top off of the head so that the top of the cloves are exposed.  Place the garlic head in a piece of foil, drizzle it with a bit of olive oil, wrap it up in foil, and bake for an hour at 300.  Once the garlic is soft, let it cool for 10 minutes.

While the garlic is roasting, combine the thyme, sage, and cumin in a small skillet over medium heat, and toast until they become very fragrant (about 5 min), stirring frequently.  Squeeze garlic cloves out of their skin into a food processor, and also add toasted herbs/spice and all other ingredients.  Process until smooth, and season with salt and pepper.  Makes about 3 cups.

Zucchini and almond saute recipe

 Am I the only one with kitchen utensil fears? I'm not scared to go near my knives (even though they've done some damage to my fingers and I try not to sharpen them too often), but mandolines terrify me. They have a bad reputation, and one of my friends managed to almost completely cut off part of her finger a few years ago on one (the almost-removed finger part was lovingly known as "the flap"). But sometimes mandolines make life a lot easier. Sure, it's possible to julienne things by hand, but who really wants to do that at the end of a busy day? So for this dish I held my breath, maintained complete concentration, and went to town with the scary piece of plastic and blades. All of my fingers are intact, so I consider it a success.

It was a bigger success when I tasted this dish. I usually cook zucchini until it's falling to pieces (it's the southerner in me), but I liked this barely cooked, still crunchy version. It tastes like a completely different vegetable, and I'm always up for something new and different. I liked the almonds in it, as well, even though I almost burned them. But best of all, it takes no time. In fact, I spent far more time giving myself a pep talk to use the mandoline than actually preparing the dish. So if you don't have weird problems like I do, it will come together in less than 10 minutes.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Graziana from Erbe in Cucina.

Zucchini and almond saute (adapted from Smitten Kitchen)
(Printable version)

1 Tbsp olive oil
1/4 cup sliced almonds
4 small zucchini, julienned
salt and pepper to taste

Heat oil in a large saute pan over medium heat.  Add almonds and saute, stirring frequently, just until they begin to turn brown.  Add zucchini, crank heat up to medium high, and cook for a few minutes, stirring constantly, just until zucchini is hot but still crunchy.  Season with salt and pepper.  Serves 3.

Mexican red lentil and brown rice stew recipe

Before I get to this stew, you may have noticed a new navigation bar in the header.  I added a complete recipe index organized by category, which I'm hoping will help everyone (including me) find recipes, and also a list of my quick/easy and crock pot recipes.  I've intended to make these changes for a few months now, but I finally had time to sit down to do it (and it was a good distraction to keep me from thinking about the fact that my dissertation defense is in 10 days - yikes!).  Let me know if you have any suggestions for other ways to improve the navigation of my site (I'm open to anything!).

Now to the recipe!  First off, I'm naturally drawn to any recipe that includes turmeric.  Despite the fact that it has permanently dyed many of my kitchen utensils yellow, I can't get enough of it.  I've always had an unusual obsession with mustard, and I'm finally realizing that it's the turmeric that I love so much.  I also love red lentils, and they always seem to make meals amazing.  So, Kalyn had my attention as soon as she posted this recipe, and I'm sad that it took me so long to make it.  It turns out that I didn't have enough lentils, so I threw in some cooked brown rice and I loved the combination.  Next time I'm doubling the recipe so that I can stock my freezer (if I don't eat it all).  I'm submitting this to My Legume Love Affair, which is hosted by Manju at Mirch Masala this month, and is organized by Susan at The Well-Seasoned Cook.

Mexican red lentil and brown rice stew (adapted from Kalyn's Kitchen, who adapted it from Budget Bytes and Andrea Meyers)
(Printable version)

3/4 cup red lentils
3 1/2 cups water, divided
1 Tbsp olive oil
1 small onion, chopped
4 celery stalks, chopped
2 garlic cloves, minced
1/2 tsp turmeric
1 tsp cumin
1 tsp chili powder
1 can (14 oz.) diced tomatoes
2 cups cooked brown rice
salt and pepper to taste
juice of 1 lime
1/2 cup cilantro, chopped

Combine lentils and 1 1/2 cups water in a small saucepan and bring to a boil.  Then cover the pot, remove it from the heat, and let it sit for 20 minutes.  While lentils are sitting, heat oil in a medium saucepan over medium heat, and saute onion and celery until tender.  Then add garlic and cook another minute.  Stir in turmeric, cumin, and chili powder and cook one more minute.  Add tomatoes, brown rice, remaining 2 cups water, and lentils, and stir well.  Bring this to a boil, reduce heat, and simmer until lentils are tender (20-30 min), stirring occasionally.  Season with salt and pepper and add lime juice and cilantro.  Serves 4.

Wild rice and mushroom soup/pilaf recipe

It has been remarkably warm around here for the past couple of days (even up to 55 degrees today!), and I couldn't be happier.  I woke up and listened to the birds having a loud discussion, and as soon as I stepped foot outside, I couldn't help but smile and whistle on my walk to the lab. (This might also be due to the fact that it's spring break and campus is empty. Swarms of students still intimidate me.)  But the remnants of winter still abound.  There's an inch thick layer of ice surrounding my parking spot, so I have to get to the edge of the ice, dive for my car, and hold on with a death grip, pulling myself towards the door.  It's only amusing because I haven't broken any bones yet.

To keep myself warm for what I hope is the last of the winter, I made this soup last week.  Well, it started out as a soup.  Somehow between pouring my first bowl and packaging the leftovers, it kept cooking and most of the liquid evaporated, leaving me with a mushroom and rice pilaf.  I loved both versions, so I'll include rough directions for both.  I love wild rice for its nutty flavor and the crunch that it retains, and it was the perfect complement to the tender sauteed mushrooms.

Wild rice and mushroom soup or pilaf (inspired by We Heart Food)
(Printable version)

1 Tbsp olive oil
8 oz baby bella mushrooms, sliced
1 carrot, diced
3 garlic cloves, minced
1 tsp dried basil
1 tsp dried thyme
salt and pepper to taste
3/4 cup wild rice
2 cups veggie stock
4 cups water (for soup) or 2 cups (for pilaf), plus more if needed

Heat oil over medium heat in a medium saucepan.  Add mushrooms and saute until tender, and then stir in carrot and garlic and saute for another minute.  Add basil, thyme, and salt and pepper, and stir well.  Finally, add rice, stock, and water, bring to a boil, reduce heat, and let simmer until rice is tender (about 45 min), stirring occasionally.  Keep an eye on it and add more water if necessary.  If making pilaf, wait until the rice is done and most of the water is absorbed, then remove from heat and let sit for 5 min.  Serves 3-4.

Rosemary and garlic roasted sweet potatoes recipe

I've been eating ridiculous numbers of sweet potatoes lately, and I don't see myself stopping any time soon.  Typically I enjoy them simply rubbed with a tiny bit of oil and salt and roasted until they're tender, caramelized, and practically melt in your mouth.  But tonight I decided to try something different - sweet potato slices roasted with garlic and rosemary.  This is still a simple side dish, but I loved the combination of flavors and it was nice to mix up my usual routine.  I'm submitting this soup to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Susan from The Well-Seasoned Cook this week.

Rosemary and garlic roasted sweet potatoes (adapted from Ezra Pound Cake)
(Printable version)

2 medium sweet potatoes, peeled and cut into 1/3" slices
1 Tbsp olive oil
1 tsp dried rosemary
3 garlic cloves, minced
salt and pepper to taste

Combine everything in a mixing bowl and toss well.  Spread potatoes out on a baking sheet and roast at 425 for about 30 min, turning once.  Serves 2-3.

Dijon mustard potato salad recipe

I'm weird when it comes to potato salad; I think that mustard is a necessity, while mayo is optional.  Don't get me wrong, I have no problem with "classic" potato salad (as long as lots of yellow mustard is involved), and it's perfect for a summer picnic.  At other times of year, though, I prefer a classier version with Dijon mustard and oil.  This was probably the best one that I've ever made because the mustard didn't overwhelm the taste of the potatoes.  It was also lighter than most potato salads, which I appreciated.  I'm submitting this soup to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Chris from Mele Cotte this week.

Dijon mustard potato salad (inspired by Vegan Yum-Yum)
(Printable version)

3 pounds red potatoes
2 Tbsp Dijon mustard
1/4 cup olive oil
1 tsp red wine vinegar
1 tsp honey or agave nectar
1/8 tsp red pepper flakes
salt and pepper to taste
4 green onions, chopped
handful of parsley, chopped

Cut potatoes into bite-sized chunks, add them to a large pot, and cover potatoes with water and a sprinkle of salt.  Boil potatoes until they are soft (about 15-20 minutes, depending on the size of your chunks).  Drain the potatoes and let them cool for about 10 min.  Stir together mustard, oil, vinegar, honey, pepper flakes, and salt and pepper in a small bowl.  Add green onions and parsley, and then combine the dressing mixture and the potatoes in a large mixing bowl.  Taste and add more of any of the dressing ingredients, if necessary.  Serve warm, room temp, or cold.  Serves 8.

Crock pot millet and amaranth porridge recipe

I must admit that amaranth didn't win me over the first time I tried it.  When eaten on its own, it has a very strong corn flavor with a bit of grassiness mixed in.  It also becomes thick and sticky while cooking.  That being said,  I was willing to give it another shot, and I liked the idea of mixing it with one of my favorite grains, millet.  The addition of millet tamed the amaranth flavor, and I really enjoyed the combination.  I often mix brown rice, steel-cut oats, millet, and quinoa in the crock pot, but this was a nice change from my usual breakfast.

This recipe brings up one of my biggest complaints about this month's cookbook of the month: the number of servings is very high on most recipes.  Recipes list nutritional information, and I'm guessing that there are lots of servings to reduce calories and fat per serving.  I understand that, but if I had eaten 1/6th of this, like they suggested, I would have had about two spoonfuls.  Typically I end up with more servings than recipes suggest, so it's been quite an adjustment with this book.

Crock pot millet and amaranth porridge (adapted from The Complete Whole Grains Cookbook)
(Printable version)

1/2 cup millet
1/2 cup amaranth
3 cups water
dried fruits, nuts, cinnamon, butter, milk (optional)

Combine millet, amaranth, and water in a small crock pot.  Place a towel over the top of the crock, and then set the lid on top.  Cook on low for 7-8 hours.  Add any of the optional ingredients when serving.  Serves 2.

Butternut squash, kale, and bean soup recipe

I gave you a little break from soups, but I can't wait any longer to share the favorite soup from my soup extravaganza a couple of weeks ago.  I wanted to make a veggie-based soup that would be a little bit lighter than the other soups that I made (red lentil stew, potato and leek, and Thai chicken), and I settled on Food Blogga's butternut squash, kale, and chickpea soup (substituting pinto beans because I was out of chickpeas).

Before I tasted it, I was surprised to hear this soup get rave reviews.  I thought people would get squeamish when they saw the kale, or that they would be iffy about the squash.  Boy was I wrong!  Everyone seemed to enjoy it, and overwhelmingly declared it their favorite.  I knew why when I tasted it.  It was sweet, spicy, and perfect.  It became more of a stew by the time I took a picture (apparently I'm not very good at doling out the liquid portion of the soup), but it was still fantastic.  I'm submitting this soup to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Simona from Briciole this week.

Butternut squash, kale, and bean soup (adapted from Food Blogga)

(Printable version)

1 Tbsp olive oil

1 onion, chopped

2 carrots, chopped

3 celery stalks, chopped

1/2 tsp crushed red pepper

1 medium butternut squash, peeled and cut into cubes

2 cups cooked pinto beans (or 1 can of any type of beans)

7 cups veggie stock

1 bunch kale, stems removed and leaves shredded

1/4 cup parsley, chopped

1/4 cup basil, chopped

salt and pepper to taste

Heat oil over medium heat in a large soup pot.  Add onion, carrots, and celery, and saute until they begin to get tender (about 7 minutes).  Add the crushed red pepper and cook for an additional minute.  Stir in squash, beans, and stock, bring to a boil, reduce heat to medium-low, and simmer for 10 min (or until squash is tender).  Add kale, cook for another 5 min, and then add parsley and basil.  Season with salt and pepper and enjoy!  Serves 6-8.

Crock pot curried red lentil, chickpea, and quinoa stew recipe

Another lentil recipe??  I know, I know, but this is so different from the soup with lentils that I just shared.  This, my friends (and I don't mean that in the John McCain way), is one of the two favorites from Sunday's soup night.  It combines several of my favorite foods: red lentils, chickpeas, and quinoa.  You really can't go wrong.  I adapted this for the crock pot because I was making four soups and only have 2 large pots (it's a good thing that I have 2 crock pots!).  It worked perfectly, and there wasn't much left at the end of the night.  I'm still working my way through the other leftovers, though.

This soup was hearty, and the tender lentils almost melted in my mouth.  But the chickpeas were there to provide some complexity in texture.  The spices were perfect - nothing overwhelmed the taste, and it had the perfect amount of spice for a crowd with varying tastes.  I think this is one of the few examples of a recipe that I won't change the next time I make it.  I'm submitting this to January's My Legume Love Affair, which is hosted by EC at Simple Indian Food.

Crock pot curried red lentil, chickpea, and quinoa stew (adapted from ZestyCook/Closet Cooking)
(Printable version)

1 Tbsp oil
1/2 onion, chopped
1 carrot, diced
1 celery stalk, diced
3 garlic cloves, minced
1" piece of ginger, peeled and minced
1 Tbsp curry powder
1 1/2 cups red lentils
1 can (14 oz.) diced tomatoes
4 1/2 cups water
1 Tbsp hot chili sauce (I used Sriracha)
2 cups cooked chickpeas (or 1 can)
1 1/2 cups cooked quinoa*
1/2 cup cilantro, minced
salt and pepper to taste

Heat oil over medium heat in a medium skillet.  Add onion, carrot, and celery and cook until vegetables begin to get tender (about 8 min).  Add garlic, ginger, and curry powder, and saute for an additional minute.  Add this to a medium crock pot (I used a 3 1/2 quart, and it was almost too small) along with the lentils, tomatoes, water, chili sauce, and chickpeas.  Cook on high for an hour, and then cook on low for another 4 hours.  An hour before cooking is complete, add in quinoa.  At the end of the cooking time, stir in cilantro and season with salt and pepper.  Serves 6-8.

*You can substitute 1/3 cup uncooked quinoa, and add it to the crock pot at the beginning.  Add an additional 2/3 cup water.

Wild rice, pecan, and cranberry salad recipe

I now present my favorite dish that I made for Thanksgiving #1.  The best part of this salad is that it's good warm, room temp, or cold, so you can make it whenever you feel like it.  I started cooking my rice about the time the turkey went in the oven, then prepared the rest whenever I had a few minutes to spare.  I loved the combination of rices, pecans, and cranberries, and the dressing was subtle enough to let the other flavors shine through.  Quality nuts do make a big difference - I used ones from the new crop of south Georgia pecans that my mom picked up a few weeks ago.  I love them so much that I put pecans in just about everything I made for both Thanksgivings (and quite a few sneaked into my mouth during preparation).

Wild rice, pecan, and cranberry salad (adapted from Simply Recipes)
(Printable version)

2 cups brown and wild rice mix (I used Lundberg Wild Blend)
4 cups water (or more, depending on rice directions or if you're using a lot of wild rice)
1/2 tsp salt
2 tsp butter or oil
1 cup dried cranberries (I prefer the ones sweetened only with fruit juice)
1 cup toasted pecans, chopped
3 green onions, chopped
juice of 1 lemon
2 Tbsp olive oil
1 tsp honey
zest of 1 orange
salt and pepper to taste

Combine rice, water, salt, and butter in a large saucepan.  Bring to a boil, reduce heat, cover, and let simmer for 50 min.  Remove pan from heat and let sit an additional 10 min (or more, if you're not ready to assemble the salad).  Stir rice, cranberries, pecans, and green onions together.  In a small bowl, combine lemon juice, oil, honey, and orange zest, and season with salt and pepper.  Toss this dressing with the rice mixture.  Serves 8.

Millet and sweet potato burgers recipe

Well, it's about time to wrap up November's cookbook of the month, The Whole Foods Market Cookbook.  The book has an entire section dedicated to burgers, patties, and griddlecakes, and I wanted to try at least one.  I ended up picking these because millet and sweet potatoes are two of my favorite foods, and I almost always have them around. 

They were good, and despite all of the ingredients, I appreciate that you could taste the millet and sweet potato.  They have a lot of different textures, with the sunflower seeds providing a particularly distinctive crunch.  They definitely do not resemble hamburgers (or those veggie burgers that try to imitate meat), but it's great for an alternative burger.  This recipe was supposed to only make 3 burgers, and I would hate to see the mouth of the person who could fit one of those in.  Overall, this book is pretty good.  I LOVED the King Ranch casserole (though I made a few big changes), and I really enjoyed the lentil and sausage soup, parsnip mashed potatoes, and these burgers.  I also made a red beans and rice dish that was only so-so.  I'm sure I'll open this book from time to time, but it's hard to compare it to the previous cookbook of the month, Vegetarian Planet.

Millet and sweet potato burgers (adapted from The Whole Foods Market Cookbook)
(Printable version)

1/2 cup millet
1 medium sweet potato, peeled and cubed into 1/2" cubes
1 1/2 cups water
1/2 cup cooked chickpeas
1 Tbsp soy sauce (use wheat-free tamari for gluten-free)
1/2 tsp olive oil
1 carrot, grated
1/4 cup sunflower seeds
1 tsp cumin
1/2 tsp coriander
1/8 tsp cayenne pepper
1/2 Tbsp potato starch
2 Tbsp parsley, minced
salt and pepper to taste

Combine millet, sweet potatoes, and water in a medium saucepan.  Bring the water to a boil, and then cover, reduce heat, and simmer for 30 min, or until the water is completely absorbed.  Add the chickpeas and mash with a potato masher or the back of a spoon.  Stir in the remaining ingredients and season with salt and pepper.  Divide into 6 equal patties and place on a baking sheet lined with parchment paper.  Spray patties with olive oil and bake at 400 for 20-30 min, until patties are golden brown and firm.  Serves 6.

Crunchy broccoli and apple salad recipe

It's been a while since I posted anything, and it feels as if I've neglected my child (please don't tell on me).  I've had a lot to share from the cookbook of the month and my two Thanksgivings, but between hours of cooking, sporadic internet at my parents' house, and having to say goodbye to my dog and best friend, it just never happened.  Hopefully I can catch up over the next few weeks before I return to the land of no internet.  It seems appropriate to dedicate this post to Rascal.  One of her more unique traits was her undying love for vegetables and fruit.  If she heard the rustling of a bag of spinach, she came running no matter where she was in the house.  A few of her other favorites were carrots and broccoli, and her Christmas and birthday presents were usually some combination of these vegetables (she was never that into toys, and couldn't have most dog treats).  In more recent years, she would anxiously watch while you ate an apple, knowing that she would get to enjoy the core.

While I was chopping the broccoli and apples for this salad, all I could think about was Rascal.  I wanted to "accidentally" drop a few pieces, but she wasn't there to eat them.  Hopefully she's now enjoying all of the fruit and vegetables that she can imagine.  Even though my opinion might be biased because of my associations, this salad was good, and probably would have been even better if I had used almond butter.  I liked the crunch from the broccoli, apples, and pecans, but it wasn't nearly as good the next day after the dressing had soaked into everything.  I still enjoyed it because it reminded me of her.

Crunchy broccoli and apple salad (adapted from 101 Cookbooks)
(Printable version)

1 Tbsp olive oil
4 shallots, sliced thinly
2 large heads of broccoli, cut into small florets
1/3 cup almond or other nut butter (I used peanut)
1 garlic clove, minced
juice of 1 lemon
1 tsp honey or agave nectar
3 Tbsp hot water
salt and pepper to taste
2 large apples (I used one granny smith and one pink lady), diced
1/2 cup toasted, chopped pecans

Heat oil over medium-low heat in a medium skillet.  Add shallots and saute until very tender and brown (about 15 min).  Then set them aside and let cool.  While shallots are cooking, bring a large pot of salted water to a boil, add broccoli florets, let the water return to a boil, and drain broccoli after about 15 seconds.  In a small bowl, whisk together the almond butter, garlic, lemon juice, honey, and water, and season with salt and pepper.  Toss this dressing with the broccoli, shallots, apples, and pecans.  Serves 8.

Red cabbage and apple salad recipe

When I was planning my pre-Thanksgiving feast, I decided to include a salad so that I could prepare it in advance and save oven space for other dishes.  The last red cabbage salad that I made turned out fabulously, so I decided to give this one a shot.  This brings up an interesting question: last time I made it, I called it purple cabbage... what's your preference - red or purple?

No matter what you call it, the salad was good.  It had a nice crunch, and a great mix of flavors.  Next time I'll use a little bit less onion, but I've been finding raw onion very strong lately (my eyes watered for several hours after cutting Vidalia onions the other day... what's wrong with me?).  I doubled the recipe, and realized that I would have two identical bowls of salad.  I was already trying out tons of recipes, so I thought I might as well try a different dressing on each bowl.  Because I can no longer eat my favorite wheat berry salad, I decided to use a similar version of its dressing.  I preferred this sweet one (#2), but others liked the dilly one better, so I guess you can't go wrong.  I've provided the smaller version of the recipe, so pick a dressing, or put it into smaller bowls and try both.

Red cabbage and apple salad (adapted from Dani Spies, and 2nd dressing inspired by Eating Well)
(Printable version)

1/2 head red (purple?) cabbage, shredded finely
1 red apple (I recommend gala, fuji, or pink lady), diced
1 granny smith apple, diced
3 celery stalks, chopped
1/2 red onion, sliced thinly (next time I'll use about half of this, or maybe none at all)
1/4 cup golden raisins
1/2 cup toasted pecans

Dressing #1
1 Tbsp dried dill
juice of 2 lemons
2 Tbsp olive oil
1 tsp Dijon mustard
2 garlic cloves, minced
salt and pepper to taste

Dressing #2
juice of 4 small oranges (about 1/3 cup)
3 Tbsp strawberry balsamic vinegar
2 Tbsp walnut oil
salt and pepper to taste

Mix all salad ingredients in a large mixing bowl (if making well in advance, it's best to add the pecans until serving).  Choose a dressing and mix those ingredients together in a small bowl.  Toss with salad, and ideally refrigerate overnight.  Serves 6-8.

Quinoa, pineapple, edamame, and cashew stir fry recipe

After my adventures in applesauce making, my freezer filled up quickly.  In an attempt to prevent being attacked by falling freezer bags and containers every time I open the freezer door, I started clearing a few things out.  I had apparently forgotten about a bag of edamame that was hanging out in the back.  I love the stuff, but I never think to cook with it.  After a quick search through recipes that I bookmarked a while back, I came across a recipe at The Reluctant Vegetarian for a quinoa and pineapple stir fry with edamame.  It sounded amazing, so I went for it.

I enjoyed this after I made it, but LOVED it the next day.  It was good cold or hot.  I loved the mixture of different textures, and it wasn't overly fruity (I sometimes have an issue mixing fruit with savory dishes).  Two peppers made it fairly hot, but it was a great way to clean out my sinuses.  I recommend using only one (or use milder peppers) if you're not a fan of spice.


Quinoa, pineapple, edamame, and cashew stir fry (adapted from The Reluctant Vegetarian and originally adapted from Veganomicon)
(Printable version)

1 cup quinoa, rinsed and drained
1 cup water
1 cup pineapple juice
1/2 tsp soy sauce (wheat-free tamari for a gluten-free version)
1/2 cup raw cashews
1 Tbsp peanut oil
2 green onions, chopped
2 garlic cloves, minced
1-2 small red peppers (I rehydrated two dried Asian peppers - not sure what kind), sliced thinly
1/2" piece of ginger, peeled and minced
1 red bell pepper, diced
1 cup cooked edamame (I cooked and then shelled about 2/3 of a 1 lb. package)
1/2 cup fresh basil, minced
2 Tbsp fresh mint, minced
2 cups chopped pineapple
2 Tbsp soy sauce (or wheat-free tamari)
1/4 cup veggie stock
1 Tbsp sherry
lime wedges (optional)

Combine the quinoa, water, pineapple juice, and 1/2 tsp soy sauce in a medium saucepan.  Bring this to a boil, then reduce heat, cover, and simmer until all of the liquid is absorbed (about 15 min).  Then fluff the quinoa with a fork and let cool.  If there's time, let it refrigerate for a while before you continue.

Make sure that everything is chopped and ready to go before you continue.  First, toast the cashews in a large dry saute pan over medium heat, shaking frequently, until they're light brown and fragrant (about 5 min).  Then set them aside and add oil to the pan (keeping it over medium heat).  Add the garlic and green onions, and cook for a minute until they're fragrant.  Then stir in peppers and ginger and cook for another 2 minutes.  Add the bell pepper and edamame and continue to cook until the pepper is tender, about 4 min.  Then add the basil and mint, stir for a minute, and toss in the pineapple and quinoa.  In a small bowl, whisk together the soy sauce, stock, and sherry, and then stir this into the pan.  Let everything continue to cook for 10-15 more min, stirring occasionally.  Garnish with lime wedges.  Serves 4-5

Sweet potato, cauliflower, and bean saute recipe

I love Chicago, and I don't know why I don't visit more often.  My trip last week was somewhat crazy because I had to juggle the conference and hanging out with some of my favorite people (old friends from grad school who have graduated and moved elsewhere, as well as friends from college who now live in Chicago).  And, on top of that, I was on a mission to enjoy the food.  The first night I was there, I was explaining to a few friends that I wanted to go to Frontera Grill (one of Rick Bayless's restaurants).  All I got out of my mouth was "three restaurants together" and my other friend, Sam, turns around and says, "Are you talking about Rick Bayless? We're planning to go to Frontera on Tuesday and you should come." There's a reason that Sam and I get along so well.  So, after several agonizing days, we finally made it to Frontera for lunch.  Let me just say that it was worth the wait.  It would have been worth the four hour drive to Chicago just to eat there.  There were noises emanating from our table that I've never heard before... at least not in a public place.  The menu changes every month, and Sam and I are already talking about making a trip to try the November menu.  It started as a joke, but I think that both of us are somewhat serious.

After Frontera, the next stop on my food journey was The Spice House.  I've been wanting to go there after reading Kalyn rave about it a few months ago.  I would have also liked to take a trip out to Penzeys, but didn't have the time to get out to the suburbs on this trip.  The Spice House was wonderful, and I was surprised that everything was very affordable (for quality spices, that is).  I restrained myself from buying too much, but did get some rose water, sumac (I can't wait to try Kalyn's Chickpea soup), and their Greektown Billygoat seasoning blend that Lydia recommends (I love this stuff - I've used it on chicken, fish, and veggies already).  To my surprise, Old Town Oil is right next door to The Spice House, so I had to duck my head in there.  Oh. My. God.  They have all kinds of oils and vinegars, and you can taste them all.  Boy did I take advantage of that.  I wanted to buy just about everything that they had, but finally settled on walnut oil and strawberry balsamic vinegar.  There are going to be a lot of amazing salads in my near future.

I also visited the Green City Market on Wednesday morning.  No matter where I am, I have to visit a farmers' market.  Even if I can't buy anything, it's fun to visit, and I learn a lot about the city.  I picked up some apples (from Michigan, of course) for the trip home, and also some Japanese sweet potatoes.  I love sweet potatoes, so I was excited to try a new variety.  They're a vibrant red on the outside, with a white interior that turns yellow soon after they're cut.  I mentally wrestled with how I would prepare them, and finally decided to combine two dishes that I've enjoyed in the past: sweet potato and black bean hash (which I adapted from "Moosewood Restaurant New Classics") and sweet potato aloo gobi (from Dinner with Julie).  The result was delicious.  I should have bought another one of these sweet potato so that I could directly compare it with a "normal" one, but the main difference that I noticed is that these are starchier and didn't have as much moisture as other sweet potatoes.  I enjoyed the flavor of them in this dish, but regular sweet potatoes would work beautifully as well.


Sweet potato, cauliflower, and bean saute (inspired by sweet potato and black bean hash and sweet potato aloo gobi)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 large sweet potatoes (but not those giant mutant ones), cubed (peel if you want; I didn't)
1 jalapeno, seeded and minced
1 head cauliflower, chopped into florets
1 Tbsp cumin
salt to taste
1 1/2 cups cooked pinto beans (or 1 can; can substitute bean of your choice)

Heat oil over medium heat in a very large skillet.  Add onion and cook until tender.  Then stir in garlic, cook for an additional minute, and add sweet potatoes.  Cover the skillet and cook for 5 minutes until sweet potatoes begin to get tender.  Then add jalapeno, cauliflower, cumin, and salt, recover, and cook for another 5 min.  Stir in beans, and continue to cook, covered, until sweet potato and cauliflower are soft (about 10 more min).  Serves 4.