Farmers' Market Bounty and My Anniversary

Saturday was J and my 5th anniversary. Can't believe we've been together five full years! Never thought I would be able to commit to someone for that long. Haha! Luckily, we both still like each other a lot so 5 years has really only felt like 1. He's a keeper and I'm not going anywhere.

Since we're in the middle of packing and can't really concentrate on anything but (plus we had two dinner's out earlier this week with friends) we decided to be low key and hang at home. I got up early and hit the farmers' market and got a ton of fantastic veggies: red potatoes, roma tomatoes, couple of heirloom tomatoes, sunfire cherry tomatoes (mine aren't yielding enough), red leaf lettuce, leeks, zucchini, corn, nectarines, purple bell peppers, basil, eggplant and even some wild flowers for J. And I spent less than I would have at the grocery store. Yay and Yum! J was still lounging in bed with the cat.
Stopped by the Black Forest Bakery & Cafe in Amherst for a cake (again, we're not big on celebrating anniversaries but I do like to surprise him. It's more fun if you're not planning on anything and then get a surprise!). Decided to go with this cute little lemon cake. It was awesome! Super light and delicately sweet. I'm so not a cake person but this I could eat several slices of! I will definitely keep it in mind next time I need to bring a cake somewhere.
Came home and had a late breakfast with J and did a bit of packing (the apartment is overrun with cardboard boxes). Made a big batch of basil pesto, a caprese salad which we had for dinner along with some pesto rubbed ribeye steaks and corn on the cob. All delicious. Love using vegetables that were picked the day I eat them. I even took the remains of the caprese salad and used it in a frittata this morning. Going to use the rest of the pesto later this week.
Also baked a loaf of beer bread using my Mom's recipe. Unfortunately, I didn't let my beer get as warm as you're supposed to so the bread didn't rise as much as it should have. I'll post the recipe as soon as I bake another loaf like a patient person. This is why I've always avoided baking with yeast-I don't wait very well. I used Guinness for this and seasoned it with dill and dried minced onion. J and I kept thinking we smelled the Chinese food place down the street while it was cooking. It wasn't until I went into the kitchen to empty the dishwasher that I notified J that the Chinese food smell was my bread. Weird since neither dill or onion or beer make me think of Chinese food. It still tasted good even if it was a little more dense than it's supposed to be. I also substituted half whole wheat flower for all purpose flour since I'm a fan of adding fiber anywhere I can.
Hope all of you enjoyed your three-day weekend (those of you in the States anyhow!). I can't believe it is just about fall already!

All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley

Quinoa Salad with Feta, Roasted Peppers, Artichoke Hearts & Chicken

(I'm no longer posting on this blog - enjoy the recipe but if you want to see what I'm up to, visit me here.)

Finally have HOT weather here in NH, with minimal rain! Which means I like to make a big batch of something one day of the week and eat on it for several days so I don't have to heat the kitchen up too much. This was relatively quick to make and healthy. As a bonus, the feta and olives gave it a nice kick so it tasted more indulgent than it is.

I've said it before, but I'll say it again: If you are still a quinoa virgin go out and get yourself some already! It's one of the most versatile and quick cooking grains out there and it has an an awesome nutty flavor that is delicious all on it's own. One of the coolest things quinoa is that it's one of a very small group of foods that are considered a complete protein (have all 9 essential amino acids and in the right proportion). In the non-animal food source world this is a very rare thing. Most of the time you need to combine two or more sources to get a complete protein (like rice and beans, yogurt & almonds etc) but quinoa can stand all on it's own. It's a super food!

Ingredients

1 cup quinoa
3 red bell peppers, cut in half, seeded and roasted
1 can artichoke hearts, cut in pieces
1/2 red onion, diced
3 tablespoons extra virgin olive oil
2 cloves garlic, sliced
2 chicken breasts, cooked, diced
2 oz feta, crumbled
a handful of parsley
1 can sliced black olives (small can)
1-2 tablespoons of lemon juice
kosher salt and black pepper

Put the quinoa and 2 cups of water in a saucepan and bring to a boil. Cover and turn the heat down to a simmer. Let the quinoa cook for 15-20 minutes or until the water is absorbed and the grains are soft and fluffy.

While your quinoa is cooking, pre-heat the broiler to 500 degrees (if you are roasting your own peppers) and cut the peppers into two equal halves. Place each half cut-side down on a cookie sheet and place in the oven on the middle rack. Leave peppers in the oven until the skins are mostly charred. This will take about 15 minutes. (If you'd rather use jarred peppers, feel free to. Just drain well and pat dry.) Take the peppers out of the oven and let cool. When they're cool enough to handle, peel off the blackened skin (which should come off easily) and chop the peppers roughly.
While your peppers are roasting, heat small pan to a medium-low heat. Pour in the 3 tablespoons of olive oil and toss in the sliced garlic. Let the garlic cook in the warm oil for just a minute or until the pan gives off a strong smell of garlic. Separate the oil and the garlic pieces with a strainer and throw out the cooked garlic. Set the oil aside.
Put the artichoke pieces and chopped red peppers in a bowl and pour in the garlic oil. Stir to combine. In a separate large bowl, combine the quinoa, the cooked chicken pieces, red onion, feta, parsley and olives (I used canned ones because I was out of kalamata but again, use what you have on hand or like!). Add the artichoke, oil and pepper mixture and 1-2 tablespoons of lemon juice. Season with salt and pepper. Stir until all ingredients are combined. Serve right away warm, or chill for a few hours and serve as a cold salad.

All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley

Quinoa & Lentil Summer Salad

When hot weather rolls around, I start wanting to cook less and eat lighter. Wish I could say the latter was a year round desire but I love my risottos, stews and sauces too much! It's not quite "hot" yet here in NH but we've had a few humid days where I needed something light and this does the trick. This salad has lots of protein, fiber, veggies and just enough healthy fat to make this a balanced and healthy meal that doesn't taste like cardboard. It'll fill you up and won't leave you feeling over-stuffed on a hot summer day. Plus J hates lentils and I love getting him to eat healthy things he thinks he hates. He liked this and didn't even realize there were lentils in it till I told him!

Ingredients

1/2 cup green lentils
1 cup dry quinoa
2 cups low sodium chicken broth (optional)
1 red or sweet onion, roughly chopped
1 orange or yellow bell pepper, roughly chopped
2 cups baby spinach
1 cup cherry or grape tomatoes
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
a very large handful of chopped fresh parsley
black pepper & kosher salt to taste

Total calories per serving: 317
4 servings

First, rinse your lentils & quinoa (separately) in hot water and then place in two sauce pans. Add 2 cups of chicken broth (or water if you aren't using it) to the lentils and 2 cups of water to the quinoa and bring each to boil. Cover both tightly, lower the heat to simmer and cook lentils for 30 min or until soft and the quinoa for 12-15 min and the water is absorbed.

While the lentils and quinoa are cooking. Heat 1 tablespoon olive oil over medium heat in a skillet and saute the onion and bell pepper for 3-4 minutes. (I had to use a yellow onion when I took pictures for this because my red onion was rotten-gross!) Turn off heat and put aside.

Start to make the vinaigrette by mincing your garlic and then sprinkling it with salt. Using a fork, mash the garlic into a paste. It will take a minute but the salt will make the garlic soft. Next whisk together the red wine vinegar, lemon juice, and olive oil. Then whisk in the lemon zest, salt and pepper, and garlic paste.

Drain any extra liquid from the lentils and put both the lentils and quinoa in a large bowl. Add the cooked onion and pepper and then stir in the baby spinach while warm to wilt it. Finally, pour in the vinaigrette, toss in the tomatoes and parsley and stir till it's all combined. Adjust salt and pepper if needed. Chill or serve warm. The flavor gets better upon standing.

All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley