Curried Vegetables with Quinoa


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.

SAM_1426

Red Snapper with Chorizo and Mixed Rice


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!!