quick dinners

Curried Vegetables with Quinoa

/ Juliana Lightle / Leave a comment

This recipe originated out of my desire to learn to like quinoa.  Except for some quinoa cakes at a local restaurant, I had never eaten quinoa that I thought delicious.  Actually, I found it a dreadfully boring food.  Nevertheless, I became determined to find a way to like it.  Why?  Nutrition.  It is good for you.  So let’s start with how I learned to cook quinoa so it is actually tasty.

Quinoa

Olive oil

1 cup quinoa

1 3/4 cups water

1 tablespoon finely chopped garlic–I am lazy about garlic and buy it by the giant jarful, already chopped

1 heaping teaspoon vegetable or chicken base–I use Better Than Bouillon

Rinse quinoa thoroughly–it requires an extremely fine strainer.  Pour enough olive oil in a medium sauce pan to cover the bottom.  Place the chopped garlic in the olive oil and sauté a minute or so at medium high heat. Add the quinoa, stir quickly to mix with the garlic and oil mixture.  Add the water and base.  Stir thoroughly to combine the base with the other ingredients. Bring to a boil, turn heat down to low.  Cook approximate 20 minutes or until the quinoa has absorbed the liquid and is fluffy.  Quinoa reheats well in a microwave so you can make extra for meals later.

Curried Vegetables

1/2 medium purple onion, chopped

1 large poblano pepper, seeded and coarsely chopped

3-4 portabella mushrooms, sliced

1 large jalapeño pepper, seeded and coarsely chopped

1 small beet, sliced and cut into smaller pieces

1/2 cup coarsely chopped butternut squash

Olive oil

1/2 tsp. curry powder–I used Malaysian Seven Seas Curry by Spice Appeal

1/2 tsp. masala–I used Chana Masala by Spice Appeal

Use whatever curry you prefer.  This curry is a mite hot.

Saute the onion, mushrooms, squash, and beets in olive oil until slightly tender.  Add spices and peppers and sauté until tender but still slightly crisp.  Serve over the quinoa or rice.

Regarding olive oil:  I use it to make nearly every kind of food from all over the world.  I use a lot because I really like it.  I have even made pie crust out of olive oil.  It is one of those few oils you can use and know it is good for you.

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Holiday Break Fun and Recipes

/ Juliana Lightle / Leave a comment

Because of my job, I am on the last day of a two week holiday break.  What a productive and fun time it has been.  Christmas Eve, my friends, my daughter, and my grandson came over.  For the first time ever, I made ham in a big Crock Pot and it melted in our mouths.  They requested I make my signature Refried Black Bean Cassserole and roasted vegetables so I did.  Other food requests included chocolate spiders for dessert–they are cookies.

Ham in the Crock Pot

Cover the bottom of the slow cooker with a 1/2 inch thick layer of brown or turbinado sugar mixed with 2-3 T tapioca. Place ham on top of the sugar.  Cover the top of the ham with preserves of your choice.  I used homemade pineapple/apricot preserves I had made several years previously.  Cook on low for 6-8 hours.  Note:  I used spiral sliced ham precooked.  You do not need to add any liquid, it will make its own.  If you wish, once some liquid has accumulated, you can periodically baste the ham.

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Christmas Eve dinner, eating and relaxing at the dinner table.

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At the bar before dinner while I am still cooking.

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Lingering and relaxing around the dinner table.

These same friends came over about 1 1/2 weeks later.  The special request that time was for another round of Refried Black Bean Casserole.   This is one of those recipes I invented but never measure anything, just make to taste.  This last time I decided to work at paying attention to what I used so I could share.  It may or may not be exactly what I do every time, but it is close.

Refried Black Bean Casserole

2 cans black beans drained

Enough olive oil to cover bottom of large skillet

1/2 red onion, finely chopped

3-4 Tablespoons organic ketchup

3 Tablespoons cumin–add or subtract to suit you taste

Tortillas

Grated white cheese–I usually use monterey jack

Heat oil in skillet and add onions.  Cook until translucent.  Add black beans, one can at a time.  Take a regular table fork and mash beans repeatedly until most of the beans are mashed–I like to leave some not totally mashed to add a bit of texture.  This is easier to do if you only add one can at a time.  Thoroughly mix beans and onions.  Add the cumin and ketchup and stir thoroughly and keep mixing until the mixture it thick and heated through.  Use a round slow cooker or casserole dish.  Oil bottom of dish and place one tortilla in bottom.  Place enough of the black bean mixture on top to cover the tortilla, then sprinkle the grated white cheese on top.  Repeat layers, ending with grated cheese.  You may use any kind of tortilla.  However, I prefer whole wheat flour, but anything works.  Heat through until cheese is melted.  You may also make the bean mixture a day in advance and refrigerate.  If you do this, it will take longer to heat the casserole.

In between cooking adventures, one of my best friends and I decided to take a quick trip to Albuquerque, NM.  We visited our favorites places in Old Town, ate here and there when we felt like it, and stayed someplace new to both of us, Los Poblanos.  We loved this place.  It is located a bit north of downtown and Old Town, off of Rio Grande Blvd. by the river,  and includes 25 acres of lavender fields, a barn, a solar powered swimming pool–not open in the winter, a restaurant, a farm store, an herb garden, paths for strolling here and there, and an impressive tree lined entry drive.

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The lavender field.  They offer many lavender products in the Farm Store as well as balsamic vinegar, cookbooks, and various other items related to what they grow and organic farming and cooking.

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A view of the main house and restaurant area.

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A view near one of the many walking paths.

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The fireplace in our room.

Although I have been to Old Town in Albuquerque many, many times, never before did I go inside the beautiful old church on the square.  They allow photography so I took a photo.  It was all decorated for Christmas with a nearly life sized nativity scene.

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Tomorrow I go back to work.  With friends coming over for Christmas Eve, a trip to the local museum with my friend Roberto Borja, his family coming over for dinner again, the trip to Albuquerque with my friend Zuriash, hanging out with my daughter and grandson, it turned out to be one of the best holiday breaks ever.  Here’s to an equally wonderful 2014.

Fun, Food, and Community with Vegetarian Enchiladas

/ Juliana Lightle / 1 Comment

A couple of weeks ago, one of the blogs I follow, getsetandgo, created a post about “community” with photos of an Indian festival where all sorts of people come together to celebrate–a community.  She requested others post photos of their community events.  After reading her blog post,  I decided to tell about my attempt to start a monthly “community” :

Several months ago, I reached way out of my comfort zone and started a monthly potluck.  When and where I grew up, inviting people over for a potluck was socially unacceptable.  If you invited people over, you cooked everything yourself.  If people wanted to bring something, insisted, well, ok, but otherwise, no, no, no.  Because of work, writing, and singing, I invited a number of friends over only every few months.  In September, I decided it would be far nicer to see people  more often and invited some friends over for potluck.  They asked if we could do this regularly so a monthly ritual began.  More and more friends keep asking to join.  It remains a type of hit and miss thing.  Sometimes 16 people show up, sometimes only five.  My most recent event was a week ago.  Because some of these friends are vegetarian, I invented a recipe, vegetarian enchiladas, just for them.  I also made pork roast and chicken enchiladas.  The vegetarian enchiladas disappeared quickly and everyone wanted the recipe.

Vegetarian Enchiladas

Six tortillas (I used whole wheat)

1/2 purple onion, chopped finely

1 large poblano pepper, chopped finely

1/2 medium sized red bell pepper chopped finely

1 package cream cheese

Olive oil

1 tsp Mexican spice mix

1/2 tsp chipotle pepper, ground (I used Spice Appeal-adjust to hotness desired)

Shredded monterey jack cheese

Red enchilada sauce–I used canned because my cooktop is awaiting repair

Saute onions and pepper in just enough olive oil so they will not stick or become too dry.  Mix in cream cheese and spices until thoroughly blended.  Fill the tortillas, roll up, and place in an 8 inch casserole dish.  Cover with a light layer of enchilada sauce.  Sprinkle enough shredded cheese on top to cover.  Cover with aluminum foil.  Place in a 350 degree oven for 30-40 minutes.

In the spirit of the getsetandgo blog, I took photos of my friends as we talked and ate.  The enchiladas were all gone before it occurred to me that it would be nice to have a photo.

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Additionally, I regretted not taking a photo of three of my women friends with long hair.  Another friend who has spectacular, very dark grey, long hair and just turned 70 recently told me a story about how a mutual acquaintance came up to her and told her no woman over 60 should have long hair.  It annoyed me so much in an odd sort of way that I now wear my hair longer than usual.

Pasta with Kale and Portabello Mushrooms

/ Juliana Lightle / Leave a comment

Earlier I took a hike across my little canyon and up the hill where I plan to build a fence so people will not drive where they are not supposed to drive.  Driving there causes rather bad erosion.  Walked back to the barn, fed the horses, and returned to the house, then noticed hunger.  This afternoon I bought some Tuscan kale and wanted to try it out.  Here’s my creation:

Extra virgin olive oil

1/2 medium onion, coarsely chopped

3-4 medium size portabello mushrooms, sliced

3 large Tuscan kale leaves, center stem removed and chopped

Pasta–your choice.  I used rigatoni but my favorite is conchiglie from Montebello Monastery in Italy which has been doing this since 1388 or so they claim

Greek oregano

Ricotta cheese

Cover bottom of a skillet with the olive oil.  Add the onions, mushrooms, and chopped kale stems.  Saute until the onions are translucent and the kale stems are cooked but still crunchy.  While this is cooking, tear the kale leaves into bite sized pieces.  Take two dried oregano stems and lightly remove and crumble the leaves and florets into the skillet.  Discard the stems.  Add the kale leaves to the onion mixture and saute.  When done, kale leaves will be tender but still a bright green.  Pour over the pasta and place a dollop of ricotta cheese on top.

Note:  I grow my own Greek oregano and dried a bunch on my counter top this week–I live in a dry climate so this works.  I took two stems with the dried leaves and flowers still attached and stripped off the leaves and flowers and crushed them with my hands directly into the skillet.  Greek oregano is very mild.  You might want to use less of other oregano.  Without the ricotta, this recipe is vegan.  I used whole milk ricotta; I never buy low fat anything.  I tried to learn to like whole wheat pasta but gave up.  Quinoa and corn mixed pasta is ok, but give me the real thing from Italy.

 

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This photo illustrates the dried Greek oregano.  I will have to decide whether to store like this or take it all off the stems and crush it.

Summer Salad: Garbanzo Beans and Corn

/ Juliana Lightle / Leave a comment

The first Sunday is potluck Sunday at the Unitarian Universalist Fellowship in Amarillo, Texas, about 14 miles from where I live.  Usually, for years, I have made a certain pie that many like.  This morning I neither felt the inclination nor the had the time because I went out to feed horses and work on my steep drive.  Plus, the forecast predicted a quite hot day, 98 degrees Fahrenheit, making me disinclined to heat up the oven.  I opened my pantry door, viewed the canned goods and created this recipe.  Several asked how I made it; apparently my experiment met with success.

2 15 oz. cans garbanzo beans, drained and rinsed

1 15 oz. can whole kernel corn, drained

1/4 medium size purple onion, finely chopped

1 medium size red bell pepper, chopped

1/3 cup medium size black olives, sliced

1/4 cup (or amount to suit your own personal taste) red wine vinegar

1/2 cup olive oil

2 tsp. ground cumin

2 tsp. coriander seeds, ground

freshly ground black pepper to taste

Mix all the above.  Chill and serve.  Personally, I think this might have been even better if allowed to marinate to blend all the flavors.  This is easy,  nutritious, and vegan.

Red Snapper with Chorizo and Mixed Rice

/ Juliana Lightle / Leave a comment

Last Sunday evening I invited three friends over for dinner.  They come to my house all the time so I decided to try something different.  Red snapper was on sale at the market so I bought one big fillet and one smaller one, thinking they would fit perfectly in the heavy cast iron fish pan I have.  I use this particular cast iron pot because I can put it on the grill in the summer and avoid  heat in the house.  In my refrigerator I also found some soyrizo–chorizo made from soy instead of pork.  Since one of the friends is Muslim, I make sure never to feed him pork–he does not want me to go to hell, he says.  Since the fish and the chorizo made for rather sizable servings, I did not expect all of it to totally disappear.  Wrong.  They ate all of it and asked for the recipe.

Approximately 1 1/2 pounds red snapper or similar firm fleshed fish

Enough soyrizo (or chorizo) to cover the fish in a thin layer sprinkled over the fish

1 onion finely chopped

1 large poblano pepper, seeded and chopped

Olive oil

1/2 teaspoon cinnamon

1 small can tomato sauce

Pour enough olive oil into a heavy pan to cover the bottom

Lay the fish in the bottom of the pan and cover with chorizo

Saute the onions and poblano pepper in olive oil until onions are translucent

Spread the onion/pepper mixture over the top of the chorizo

Stir the cinnamon into the tomato sauce

Pour the cinnamon/tomato sauce mixture over the top

Place a lid on pan and bake on the grill at medium heat.

It takes the cast iron a long time to heat up so once it was heated, I baked the dish for approximately 20 minutes or until the fish was done and everything was bubbling.

I served this with my favorite rice:  1/3 Jasmine red rice, 1/3 Jasmine white rice, combined with 1/3 black rice.  I used one half cup each, sauteed with 1 TBS. finely chopped garlic in enough olive oil to cover the bottom of a large sauce pan.  Saute until the rice appears to be sticking slightly, then pour water double the total amount of rice.  Stir in 1 tsp. bouillon, cover with six paper towels and then the lid, turn down to low, and cook approximately one hour.  The red and black rice take at least twice as long to cook as white rice.

This easily serves four.  I served it with a salad:  romaine, red cabbage, dried cherries, yellow pepper, diced radishes, and feta cheese.  Bon appetit!!

Turkey Curry

/ Juliana Lightle / Leave a comment

The holidays left me with all this left over turkey, cleaned off the bones, and frozen.  Then I kept wondering what to do with it besides the old standbys.  Recently, a longtime friend from Ohio posted a recipe for curry on Facebook.  Suddenly, it hit me:  modify this recipe and use some of this left over turkey.  I made it tonight for dinner and in all the rushing around after work, failed to take a photo. I am posting it anyway.

Coat the bottom of a skillet with oil

Add 1/2 onion, chopped

1 cup chopped mushrooms

1 cup peeled and diced butternut squash.

Saute until the onions are translucent.

Add approximately ten cherry tomatoes, cut in half

1/2 large pepper chopped–to increase the heat, use a hotter type of pepper

Add 1 Tablespoon curry powder (I have about three to four types of curry; use the one you like)

1-2 teaspoons ground tumeric

1-2 teaspoons ground ginger, to taste

Stir in 1/2 cup cream to make a sauce.

Finally, add the left over turkey cut into bite sized pieces.

Heat through and serve over rice.

My friend’s recipe called for sour cream instead of heavy cream.  I did not have sour cream so used regular cream instead.  Her recipe used eggplant.  I did not have any so used the squash.

The combination of the squash and tomatoes and the red pepper I used made a very colorful, pretty dish.  My dog was so excited by the smell of the turkey that she got a few bites of it as I cooked.

It was a success all around.  Enjoy!!

Vegetarian Chorizo with Potatoes and Black Beans

/ Juliana Lightle / 2 Comments

    This is a quick, simple recipe.  I served it with a very basic green salad of red lettuce, orange and red bell peppers, and a goat feta cheese.  Rice would make a nice addition as would fried ripe plantains.

6 small (petite) potatoes, diced

6 oz. (1 large link) soy chorizo (I used Soyrizo which is also vegan)

1/2 medium red onion, chopped

1 can black beans

Olive oil

Saute the onion and potatoes in the olive oil until tender.  Remove the chorizo from the package and crumble into the skillet with the onion and potatoes.  Stir into the onion and potato mixture.  Rinse the canned black beans and drain.  Add to the mixture and stir.  When black beans are heated, serve.

The portions in this recipe are easy to multiply to serve more people.

Teriyaki Salmon with Red Chard and Cassia Cinnamon (for two)

/ Juliana Lightle / Leave a comment

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The red chard leaves, chopped.

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Just after adding the salmon.

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The finished product.

 

2  6 oz. servings of wild salmon

1/2 medium red (purple) onion, chopped

1/2 large poblano pepper, seeded and coarsely chopped

2 large red chard leaves and stems

1/2 to 1 tsp. cassia cinnamon

1/8 cup teriyaki sauce mixed with 1/8 cup Worcestershire sauce

Olive oil

Marinate the salmon in the teriyaki/Worcestershire sauce while you prepare the rest.  Using a sharp knife, destem and devein the red chard.  Coarsely chop the stems and veins.  Chop the leaves into pieces as indicated in the photo above.  Cover the bottom of a medium sized skillet with olive oil.  I love extra virgin olive oil and use a lot of it, but not absolutely necessary.  Saute chopped onions in the olive oil until translucent.  Add the poblano pepper and red stems of the chard.  When the peppers and chard stems are slightly cooked, add the salmon and marinade and sauté for about 2 minutes.  Turn the salmon and place the chard leaves on top.  Scatter the cinnamon on top of the chard leaves.  Saute until the chard leaves are wilted.

Serve with mixed grain rice (khao-pa-som in Thai) which can be found at Asian markets.  It is a mixture of brown, black, and red rice with various grains including what appears to be barley.  I cook it exactly like rice: sauté in olive oil with finely chopped garlic for a minute or so, add water, and stir in 1 tsp. concentrated bouillon. Turn heat to low, cover pan with several layers of paper towels, and put on lid.  This, like red and brown rice, takes about twice as long to cook as white rice.  It is more nutritious than white rice. If you want the health benefits of cinnamon, it is necessary to use cassia cinnamon, not Ceylon cinnamon.

Pura Vida: 2, Comida (Costa Rican food)

/ Juliana Lightle / Leave a comment

Costa Ricans appear to be very, very healthy.  Their food mainly consists of rice, black beans, salad, cooked vegetables, chicken or fish, fruit (usually pineapple, papaya, mangoes) and sometimes fried plantain.  In fact fried plantain was the only fried food, except occasionally cheese.  The food is plain with few spices, even though hot sauce, especially their version of tobasco,  is often available if you want it.  The national dish is gallo pinto:  left over white rice mixed nearly equally with black beans and sometimes a little chopped onion and bell peppers sautéed in oil.  This is a breakfast staple, but frequently served three times a day.  Sometimes, although black beans and rice are usually served at lunch and dinner, they are not mixed together then.  Often salad is their version of cole slaw, but tastes nothing like cole slaw here.  Usually both cabbage and carrots are very finely shredded and mixed together.  I never did quite figure out the dressing, in part because it varied greatly.  When the salad was with lettuce, it was also more finely chopped than we usually do here in the US and served with various dressings including olive oil.  The freshness of the salads stood out–no little bits of brown edges in Costa Rica.

The coffee, well, just lets say, I miss it.  Pitchers of steaming, strong, mountain grown coffee served with pitchers of steaming, rich milk.  In the mountains everywhere Jersey, Guernsey, and Holstein cows roamed up to their tummies in grass.  Happy cows for sure, producing rich milk for coffee and rich white cheese, which is served for breakfast.  Yes, breakfast, sometimes plain and sometimes fried.  Oh, and I cannot forget the ice cream.  Beyond creamy and smooth and rich.

There are sweets, usually made as snacks with coconut especially.  This was my favorite.

Obesity appeared to be non-existent.  I did see a few chubby people but no one really excessively over weight.  Perhaps diet is one reason, but they walk a lot even though most have cars.  They appear to drive them only if going some distance.  In the mountains I saw a lot of people riding horses.

The biggest food adventure for me occurred while waiting around near a little family owned restaurant at the top of a mountain.  All but four of us and the bus driver had gone river rafting.  We disembarked from the bus and walked around to kill time, chit chatting about this and that in Spanish.  Suddenly the restaurant owner came out with his grandson, unlocked the fence gate, and invited us in.  While sitting at the bar conversing with him and Hector, the bus driver, I noticed the menu posted on the wall.  It included huevo de tortuga.  Previous information given to us indicated that Costa Rican law protected turtles (tortugas).  I asked how he could serve this.  He told me it depended on the species of turtle and that he could acquire only a limited amount of them.  Suddenly, in front of me, Lisa, the other woman who did not go rafting and is pregnant, and Hector appeared three glasses that looked like giant, triple sized, shot glasses.  Each one contained a raw turtle egg immersed in red hot sauce the consistency of tobasco sauce.  Instructions and gestures indicated this was to be downed like a shot of tequila.  Lisa stuck her tongue in the sauce and said it was ok.  She downed hers first and said, “This is not all that bad.”  The restaurant owner told her it held great nutrition for her unborn baby.  I translated.  It became very clear to me that I had no choice but to down mine as well.  Hector downed his; then I mine.  Lisa’s assessment was correct; it was ok inspite of the turtle egg feeling like a rather solid but squishy mass as it slid down my throat.  The hot sauce made it possible.  Lisa downed a second one; Hector and I declined.  This experience remains one of the highlights of my trip:  relaxing in the middle of nowhere with a local family in their little restaurant.  Pura vida!!!!