The best cookbooks and classes include great methods as well as yummy recipes. Once you have the method down (check out Marcella's Kitchen, one of Marcella Hazan's indispensible cookbooks), you can take a chance and vary ingredients with consistent results. Look ma, no recipe!
ApplesandOnions, a fave food blog (check them out!), offered a recipe yesterday for a quinoa salad made with T-day leftovers. In that spirit, I am sharing a great, unusual quinoa salad/veggie dish (mine may be served hot or at room temp) that was originally sent to me by my dear friend Fred. This is a healthful side or vegetarian main course and totally delish.
Quinoa and Spaghetti Squash with Feta Dill Dressing
1 spaghetti squash (1 squash holds a great deal of “spaghetti”, so buy as small as possible unless you’re feeding a crowd)
1 ½ cups quinoa (black, red or white- experiment, they are all good)
3 cups vegetable or chicken stock
1-2 cloves minced garlic (depending on your taste- I love garlic and have been accused of including it in everything except dessert)
1 Tablespoon lemon juice
1 – 3 Tablespoons olive oil (I always go light on the oil)
1 -2 Tablespoons fresh dill, finely chopped, or 2 teaspoons dried dill
1/3 cup chopped feta cheese
Optional: 1/3 cup sliced almonds or other nuts)
1. Preheat oven to 375.
2. Prick the whole squash in several places, about 12 times, with a skewer or other sharp, pointed object. Place whole squash on baking sheet on middle rack of oven, roast 1 hour (or less if you have a tiny squash).
3. While squash is roasting, bring stock and quinoa to a boil in medium saucepan. Reduce heat, cover, and cook until liquid is absorbed and quinoa is tender, 15-30 minutes. Toss cooked quinoa with 1 Tablespoon olive oil. Season to taste with salt and pepper (I always use freshly ground).
4. Combine garlic, lemon juice, dill, feta and oil, if using additional oil.
5. When squash is baked and cool enough to handle, cut in half lengthwise, scoop out seeds and fibrous strings from the center and discard.
6. Scrape prongs of a fork over the squash flesh to shred the pulp into spaghetti-like strands. You should have 3-4 cups.
7. In 4-6 serving bowls or dishes, divide quinoa, top with shredded squash and center a spoonful of dressing on top.
Bon Appetit!
Please share your favorite recipes AND methods!
Nice subject for a blog - i love food. This fave recipe could go with quinoa and squash. Roast Nutmeg Cauliflower
ReplyDeletePreheat oven to 350 degrees
*Break or cut one washed cauliflower into florets.
*Sprinkle about 1 tbls. EVOO in 9" x 13" baking dish. Add cauliflower, toss around, sprinkle with about 1/4 tsp. each ground nutmeg and sea salt.
*Cover with foil and roast for 30 mins. Uncover, shake pan and cook for another 20 mins until tender and nicely brown.
From the Food You Crave by Ellie Krieger.
Love the sound of both recipes. I will try them and then think of one to post. This is fun! Always interested in food.
ReplyDelete