quinoa salad with black beans and corn

Ok, there are not enough words to describe how good this quinoa salad is. In fact, I won't even try to think of worthy adjectives. Just know this: Since I first tasted this a week and a half ago, I have made it three times. Thrice. It is so good and hearty and chewy and satisfying and healthy. Hmmm. I guess those are pretty worthy adjectives after all.

1 Tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Salt and pepper
1 cup frozen sweet white corn
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

Heat olive oil in a medium pot over medium heat. Stir in onions and garlic and saute until lightly browned.

Add quinoa and cover with broth. Stir in cumin, cayenne pepper and season with salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in frozen corn and black beans until heated through. Remove from heat and add chopped cilantro. Serve warm, room temperature or cold. Whatever floats your boat.

Easy Spanish Rice

This was quite possibly one of the easiest and yummiest things I've ever made. I like to make Spanish Rice along side enchiladas, tacos, burritos, etc. but it's often such a pain to make. Not this recipe! Just five ingredients and 25 minutes and David and I agreed that it was superb. I served this along with some enchiladas I made using this shredded pork. It was delicious.

2 Tablespoons olive oil
1/4 of a medium onion, chopped
1 1/2 cups long grain white rice, uncooked
2 cups chicken broth
1 cup chunky salsa (I used good ol' Pace - perfect for this type of situation)

Heat oil in a medium or large pot over medium heat. Stir in onion and saute until tender, about 5 minutes. Mix rice into pot and stir until it begins to brown. Stir in chicken broth and salsa. Reduce heat and simmer (covered) for 20 minutes until all the liquid has been absorbed and the rice is cooked.

schnitzel and mushroom spaetzle

my brother served his mission in Germany and when he came home I had all kinds of questions for him about the food there. the only German food venture I had during culinary school was making spaetzle and I loved it. I mean, LOVE at first bite. my brother happened to agree about the deliciousity that is spaetzle and I've been meaning to make some ever since. so, that's what I did this weekend. I made a traditional German/Austrian meal of schnitzel and mushroom mustard spaetzle (thanks Tyler Florence for the inspiration). I will say that this meal was hard work for me. if I hadn't been balancing meat pounding and pushing spaetzle batter through a colander with nursing a hungry three month old baby by myself, I doubt it would have been such a labor of love. so don't be daunted by my griping but I probably will only make this on special occasion (and also because it's not the most low calorie meal out there - in fact, quite the contrary but it was delicious).

Tyler's Ultimate Schnitzel

4 boneless skinless pork loin chops (about 5 - 6 ounces each)

1 1/2 cups all-purpose flour

kosher salt and pepper

2 large eggs

1/2 cup milk

4 cups plain dried breadcrumbs

2 Tablespoons olive oil

2 Tablespoons butter

1 teaspoon thyme (or one spring fresh thyme if you have it)

lemon wedges

Place each chop between two sheets of plastic wrap and gently pound them with a meat tenderizer with the flat side (or, if you don't have a meat tenderizer like me, carefully pound with a rolling pin but be sure to do it evenly).

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Pour the breadcrumbs in a third dish and season with salt and pepper. Lightly dredge the pounded pork chops in the flour and shake off excess. Then quickly soak in the egg and dredge evenly in the breadcrumbs to coat.

Lay the breaded pork chops in a single layer on a plate and refrigerate for about 10 minutes.

Heat the oil and butter in a large nonstick skillet over medium high heat. Add the thyme and gently lay the chops (two at a time) and cook until they are golden brown and crispy and cooked through. Remove to paper towels to drain. Season with salt and serve with lemon wedges (which really make the schnitzel taste so much better).

Mushroom Mustard Spaetzle

1 cup all purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 large eggs

1/4 cup milk

In a large bowl combine the flour, salt, pepper and nutmeg. Whisk together the eggs and milk in another bowl. Making a well in the center of the dry ingredients, pour the wet ingredients in and gently stir together until smooth. It should be thick and smooth. Let sit on the counter for 15 minutes (this is a good time to pound out your meat and cut up the mushrooms).

Bring 3 quarts of salted water to a boil in a large pot over medium heat. Reduce the heat to simmer. To form the spaetzle, hold a large holed colander over simmering water and push the dough through the holes with a spatula. Do it in batches and stir after they drop in the pot so they don't stick together. Cook for 3 or 4 minutes until they float to the top. Drain and give a quick rinse in cold water and set aside.

3 Tablespoons butter

2 Tablespoons olive oil

1 teaspoon thyme

1 1/2 pounds mushrooms (I used button but I think crimini would have been even better)

2 cloves garlic, minced

kosher salt and pepper

1 cup heavy cream

2 Tablespoons whole grain mustard

Add 1 Tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until lightly browned, about 3 minutes. Remove from the pan and set aside. Set the same skillet back over medium high heat and add a bit more oil and the remaining 2 Tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown. Season with salt and pepper. Add the cream and mustard and let cook until thickened, about 3 minutes. Fold in spaetzle. Serve with schnitzel.

spooky finger pretzels

some people have been asking for the "lady finger" pretzels I made for the halloween spook fest. they were surprisingly easy and tasted great! they definitely should be eaten the same day though. I served them with warm queso and marinara sauce - they were a halloween hit!

if you need extra help, you can watch martha's tutorial here.

spooky finger pretzels

red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 Tablespoon
1 Tablespoon sugar
2 1/4 teaspoons active dry yeast
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 Tablespoon coarse salt
2 Tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)

Place a small amount of food coloring, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.

Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes. Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes. Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour. Transfer to a lightly floured surface; knead until smooth, 1 minute.

Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.

Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.

Beat egg with 1 Tablespoon water. Brush pretzel fingers and toes with the egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using. Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack.

macaroni & cheese gratin

for my halloween spookfest last weekend, I decided that appetizers just weren't hearty enough for my guests, so I made macaroni and cheese gratin. that's one of those things that looks pretty when dolled up with herb broiled tomatoes and buttery breadcubes on top. besides, the crunch that comes from the crust mixed with the smooth sauce is perfection.

macaroni & cheese gratin

8 Tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/2 inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp cheddar cheese (note: Tillamook or Cabot is best)
1 1/4 cups grated Pecorino Romano cheese
1 pound large elbow macaroni

3 hothouse tomatoes, sliced

Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk (note: this step is important). Melt remaining 6 Tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick (note: cook over medium-low heat. I think the sauce will be more smooth if you don't rush the thickening process.)

Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/4 cup Pecorino Romano, and breadcrumbs over top.

Lay sliced tomatoes on a cookie sheet. Drizzle with olive oil, coarse salt, freshly ground pepper and thyme leaves. Broil for about 10 minutes until softened. Let cool for a few minutes and then arrange on top of the gratin (over the breadcrumbs).

Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

peanut butter popcorn

nearly every time we go to my family cabin in Pinetop someone ends up making peanut butter popcorn. I don’t recall who started this tradition (or who shared this recipe first) but I’m happy they did. just thinking about it makes me think of sitting on one of the soft leather sofas at the cabin in front of a roaring fire. we’re all gabbering about this and that, while the kids do gymnastic tricks on the wood floor. then, thankfully, one of my sisters announces that it’s bedtime for the kids and the whining begins. nevertheless, thirty-ish minutes later, the kids are asleep and we’re all back on the sofas except one person who’s at the stove (for approximately 10 minutes) making peanut butter popcorn. it’s a yummy, gooey, easy treat that’s great for sharing (with adults) while you sit around talking, playing cards, watching movies – whatever. mmmm, finger lickin’ good.
peanut butter popcorn
½ cup brown sugar
½ cup light corn syrup
½ cup creamy peanut butter
½ cup unpopped popcorn kernels

Pop corn in an air popper and place in a large bowl. In a medium saucepan, combine sugar and corn syrup over medium heat. Stir until bubbly and sugar is completely dissolved. Remove the pan from heat and stir in peanut butter until smooth. Evenly pour the mixture over the popcorn and combine well. Let cool for 2 minutes before serving (best eaten with fingers).

grilled halibut over black bean salsa and steamed rice

Tonight was one of those nights when we didn't have much in the house. I was in gym clothes and needed to shower so I was not about to go to the store. I had to make do with what we had and it turned out quite good (we also ate this with a bowl of chilled, fresh beets - yum!)

Black Bean Salsa
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can white corn, drained
1 tomato, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 green onions, thinly sliced
1/2 bunch cilantro, roughly chopped
1 small jalapeño, chopped
2 garlic cloves, minced
Juice of 2 limes
1/4 cup red wine vinegar
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup olive oil
2 Tablespoons sugar
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons onion powder
Sea salt and pepper to taste

Combine all ingredients in a bowl and stir well. Chill while steaming rice and grilling halibut.

Grilled Halibut
4 (6 ounce) halibut fillets
2 limes
Olive oil
Sea salt and pepper, to taste

Lightly oil a grill pan with olive oil, heat over medium heat. Wash halibut fillets and pat dry. Season with salt and pepper. Gently place fillets in the hot pan and let cool over medium heat for 5 minutes. Squeeze limes over fillets, flip over and let cook for another 5 minutes until cooked through.

To serve: Place a mound of steamed rice on serving plate. Drizzle salsa over rice, making sure to get some "juice". Place halibut fillet on top, sprinkle some chopped cilantro over the fish and serve.