spicy winter vegetable stew with turmeric basil quinoa

yesterday was the gloomiest day that Austin has seen since I've moved here, except for maybe today which is shaping up to be just as cold, wet and gray. Unfortunately, all the cold weather is turning my waist line into a waist round. This is a great warm, comforting winter dinner, it's flavorful and extremely filling, and the greatest part is that one large serving of quinoa and stew is only about 350 calories.  So let's get to it!
I always make just one serving of quinoa and about 4-6 servings of veggies so that I can freeze the stew and heat it up later in the month :)

For 2 Servings of Quinoa:
1/2 cup quinoa
1 cup water, vegetable stock or chicken stock (low sodium)
a dash of turmeric
a dash of salt and pepper

For approx 4 servings of Stew:
between 1/2 lb-3/4 lb of butternut squash, medium diced (that's half of a smallish medium squash)
1 zuchinni, medium diced
2 large carrots or 3 small carrots, medium diced
1-2 large handful's of spinach leaves
1 14 oz box of diced tomatoes (I use the box not the can just because I've heard that the acid in the tomatoes reacts with the aluminum can and I try to avoid putting that weird acid aluminum erosion into my body)
1-2 cups of water as needed
1/2 yellow onion, medium diced
2 cloves of garlic, minced
1 t olive oil (the only fat added to the dish..not too shabby!)
for the spices my measurements are approximate as I adjust them to taste as the stew cooks, you may like more or less spice than I do.
1 T cumin
1 T sweet hungarian paprika
1 T salt
1/2 T cayenne pepps
2 t chili powder
2 t ground coriander
1 t ground ginger
1 t turmeric
a few grinds of cracked black pepps
a few leaves of fresh herbs for mixing in and garnishing, you can use any cool toned sweet-ish herbs that you like, so this would include, cilantro, flat or curley parsley, mint, basil (i use basil and mint, cilantro and I are NOT amigos unless it's in the form of ground coriander)

Get 'Er Done:
bring the quinoa, tumeric and liquid to a boil, reduce to simmer and cook covered about 15 minutes until all the liquid is absorbed and the little spiral germ has come out from the grain and it's soft and fluffy.

Add the teaspoon of olive oil to a medium sauce pot over medium heat, add the onion and garlic and saute until soft, about 5 mins.

Add in the dry spices (not the salt or fresh herbs though). You should be hit with a really spicy, warm aroma and the onions and garlic will turn a nice orange yellow hue. (they should actually be more red than the picture but we all know what my camera can do to colors and whatnot)

Let the spices and onions marry together for a few minutes and then add in the diced squash and carrots and stir to get them coated in the spices.

Add the salt, tomatoes and enough water to cover the vegetables and an inch above them.  It seems like a lot of liquid but it will cook out and the veggies will draw some of it in.

(Your quinoa is probably finished by now, turn off the heat, stir in some chiffonades of basil and let it sit until we're ready)

Bring the stew to a boil, covered on high heat, reduce to medium and let cook for about 20 minutes or until the vegetables are ALMOST to the consistency you want them (I like mine soft but with a bite, not mushy)

Once you're at the point where a piece of squash can be cut with a fork, add in the zucchini, stir and cook uncovered (so that some liquid can cook out) for about 15 minutes or until the veggies are at the right consistency.

Add in 2 handfuls of spinach and mix--the heat will wilt it within 1 minute. 

Taste the stew and adjust the seasonings and spices as necessary. 

Now, this is my trick for the quinoa that looks really pretty but also gives me the illusion that I'm eating way more quinoa than I am (think waist line, not waist round).

Form the quinoa around the edge of your bowl, leaving a big whole in the center of the bowl.

Scoop 1.5-2 cups of the stew into the center well. Garnish with the fresh basil and mint (or whatever herbs you used)

Another alternative to freezing any leftovers you might have is putting the stew into a blender or food processor until it's more of a ragu type mixture and adding some more tomatoes or tomato sauce and roasted garlic and using it as a pasta sauce or a hearty ragu to serve along side lamb or beef or to serve over grilled polenta rounds. 

Happy Healthy Eating!!!

whole wheat angel hair with basil pecan pesto

it is really embarassing how much i post about pasta dishes. pastaholics unanonymous right here. it's truly a love-hate relationship.

i often hear friends and family use "healthy" and "low calorie" or "dietetic" interchangeably. Although it's a safe bet that most healthful foods are not super calorie dense, healthful does not translate to low cal and low cal foods are certainly not always healthy. That being said, this is NOT a low calorie dish, however, it is healthy as it contains whole grains, good fats, protein, and fiber. (and it's bomb.com/flavortown)

traditional pesto is made with fresh basil, extra virgin olive oil, pine nuts, and parmigiano cheese. (in that order in terms of quantity) I didn't have pine nuts so I used toasted pecans because it was all I had, and moving my tush to the store is rarely an option by 7:30 pm. I also added some spinach into my pesto both for color and for an extra boost of veggie super powers, and ultimately, because it allows me to justify the pasta in general.

I got beautiful local Texas spinach :) farm to table spinach is a totally different [better] breed of vegetable both in taste and in appearance.

Whatcha Need for 2 Servings...or for one ME size portion:
8-15 basil leaves, washed and DRIED
about 1/3 cup extra virgin olive oil
2 garlic cloves, smashed
1/8 cup parmigiano reggiano cheese (more if desired)
whole wheat linguine, angel hair, or spaghetti
1/4 cup pine nuts, pecans, walnuts, whaaateva kinda nuts ya got (except peanuts...just trust me on this one)

DO IT:
put a pot of water up to boil.
wash the basil leaves, pat dry dry dry.

toast your nuts. in a dry saute pan over medium heat, flipping frequently for about three minutes.

Smash your garlic cloves.

Combine basil, garlic, nuts, parmesan cheese, a handful of spinach, half the olive oil, a pinch of salt and pepper in the blender. If it doesn't blend that means you don't have enough oil in. once its moving in the blender, stream in a bit of olive oil so it thickens and emulsifies. 

Put the pasta into the SALTED boiling water. You know you've missed your salty friend, admit it, embrace it, and move along.

In the last minute of cooking the pasta, add in a handful of spinach and remove 1/3 cup of pasta water and set aside.

Strain the pasta. While the pasta and spinach are in the strainer, pour a dollop of the pesto into the hot pasta pot. 

Add the pasta back to the pot and mix. Add more pesto as desired/necessary (pesto is very necessary). If the pasta appears very thick add a few drops of pasta water at a time until the desired sauciness is reached. After all, you are your own sauuuce bosss. Adjust salt and pepps as needed.

FEAST!!!!!

spiced coconut shrimp soup shooters with chipotle kiwi salsa

This happened by accident at school today. I don't have step by step pictures because it was during an assignment at school but none the less, I invented this as a product of having to create an hors d'oeurve from the ingredients my teacher put on the table. Voila, coconut shrimp soup shootaaas.

I made 36 of these but just adjust this to however many people you are serving. Also, you could serve this in a bowl to 2 people rather than in shooters to 36 people :)

What You Need:

36 shrimp, cleaned, and deshelled-reserve the shells in a bowl.

3 cans of coconut milk.

1/2 T cayenne pepper

1/2 T cumin

1 T ginger

1 T coriander

        these spice measurements are approximations..i wasn't keeping track of how much I put in so definitely taste it as you add to make sure it's ok. You can always add more coconut milk if it is over seasoned. 

a teaspoon of tumeric 

4 garlic cloves minced

1 green bell pepper, small diced

for the salsa:

1 chipotle pepper in adobo sauce

2 kiwis

a dash of sugar

1 red bell pepper

How To get that Boom Boom Pow:

saute the shrimp shells, garlic and green bell pepper in some butter or olive oil in a sauce pot over medium heat for about 5 minutes.

Add in all of the spices and some salt. saute another 3 minutes.

pour in the coconut milk, bring to a boil and then simmer for about 30 minutes.

meanwhile, 

saute the shrimp in a pan with some olive oil and salt about 3 minutes on each side.

make the salsa, put all the ingredients in a food processor and puree until desired consistency is reached. The smoother the puree, the easier it will be for the salsa to sit on top of the soup. If you want to keep it chunky just be sure to serve your soup directly after you put the salsa on it so that the salsa doesn't sink to the bottom.

Once the soup has been simmering for 20-30 minutes, taste it. Adjust the spices as necessary to your liking. strain the soup, discarding the shells and returning the soup to a pitcher with a spout for pouring. Pour the soup into shot glasses, add about 1 teaspoon or 1/2 T of salsa (it's SPICY! be careful!) and garnish with a sauteed shrimp!!!

HOW EASY WAS THAT!! and you look like a fancy shmancy gourmet :)

middle eastern roasted cauliflower

This. Is. Awesome. I don't know what beautiful kitchen gods were on my side when this happened but I am eternally grateful. 

What You Need for 4 servings:

1 head of cauliflower, cut into uniformly sized florets

1 cup of pistachios and pine nuts

2 cloves of garlic, minced

1/3 cup of chopped dates or dried apricots

1 T butter

1  T olive oil

salt and pepper to taste

optional: orange/lemon zest and/or juice

How To Make a Yucky Vegetable DELICIOUS:

preheat the oven to 350

toss the cauliflower florets with olive oil, salt, pepper. place on a sheet pan and roast about 30 minutes, flipping once, until the cauliflower is golden brown. 

While the cauliflower roasts, Melt the butter in a large skillet over medium heat, add the nuts and toast about 3 minutes. 

Add the garlic and dried fruit. Cook until you can smell the garlic. Add salt and pepper to taste. 

Once the cauliflower is finished, heat the mixture back up and toss the cauliflower in the skilled with the fruit and nut mixture. Add any additional oil or butter for moisture if you'd like. 

Optionally: Add some orange zest or even juice from an orange or lemon if you want to brighten it up a bit. 

Enjoy!!

sesame siracha vegetables

So this sauce would be delicious on snap peas, green beans, okra, broccoli etc. I only  had chickpeas so that is what I used.

Also, I already had the sauce in a squeeze bottle so I don't have pictures to show you of the sauce making but it's easy peasy:

What You'll Need:

vegetable

LOTS of siracha, :)

2 T sesame oil

2 T rice wine vinegar

3 T honey

lemon or lime juice to taste

In a bowl whisk together siracha, vinegar, and honey. Add the lemon juice to taste

Heat the sesame oil in a sauce pan over medium heat, add the chickpeas and cook until golden brown and toasty roasty.

 Pour in the sauce, reduce to a simmer to let thicken.

and that's all she wrote!

rosemary roasted broccoli and garbanzos

You know sometimes people add nuts or bacon or butter to vegetables to make them taste better? Well this is not one of those times, at all. If you're not a fan of veggies-this isn't for you. 

I usually just use broccoli and chickpeas/garbanzo beans but today I added pine nuts and sun dried tomatoes that I had in my pantry.

What You'll Need for 2 servings:

about 2 cups of broccoli florets (fresh/frozen, roasting is the only time I use frozen broccoli)

1 cup of canned or fresh garbanzo beans/chickpeas, if canned-buy low sodium and be sure to rinse them well

1/2 T of olive oil, just enough to coat the vegetables

2 springs of fresh rosemary, minced

salt, pepper

How The Magic Happens:

broccoli, chickpeas and olive oil go into a baking dish. 

Add a healthy pinch of salt, some fresh ground pepper, and the chopped rosemary. Give the pan a nice big wiggle jiggle so that the seasonings coat the veggies. 

Into the oven for 20 minutes. At 10 minutes, take the pan and give it a shake just so that any flippage that needs to happen can happen to ensure even roasty toastiness. 

So, I used pine nuts because I've had a bag of pine nuts sitting around for a few months now. Pine nuts are a really smooth, delicate, buttery nut. They worked really well in this dish but these veggies are great on their own so no need to splurge. Although, if you have leftover pine nuts you can make some pesto later in the week...definite PRO.

I added a half of a handful of pine nuts to the veggies once they had been in the oven for 17 minutes and I left it in to toast for about 4 minutes. 

final product with toasted pine nuts and a handful of sun dried tomatoes

winner winner chicken dinner

I'm unsure as to why the chicken looks like a turtle in this picture. It is not a turtle. It is a chicken thigh. If you want to cook turtle you should reference epic meal time, because I, unfortunately, don't know anything about cooking turtles. 

So my dinner was braised rosemary thyme chicken sauteed kale and a panko roasted heirloom tomato. 

I found really delicious smelling tomatoes and herbs at the store, so I had to buy them. When you have ingredients this beautiful, you really don't need much else to make delicious food.

What You'll Need (yields 2 servings):

for the chicken:

2 bone-in, skin-on chicken thighs, bone in, skin on ensures a juicy, moist end product. 

6 whole fresh sage leaves

2 sprigs of fresh rosemary, minced

3 sprigs of fresh thyme or lemon thyme, minced

4 sage leaves, minced

2 garlic cloves, smashed

1-3 T olive oil and/or butter

1/4 c-1 c no sodium chicken stock depending on the size of your chicken thighs

salt, pepper

for the kale bell pepper saute:

1 bunch of kale, chopped into bite size pieces

1 red, yellow, or orange bell pepper

1 garlic clove, smashed

1 T olive oil

crushed red pepper

salt

1/8 c chicken stock

for the panko roasted tomato:

at least 1 medium-large tomato, I used 3

1 cup of panko bread crumbs

2 garlic cloves, minced

1 T fresh basil, chopped

2 T parmesan cheese, grated 

1 T olive oil

salt and pepper

So, let us charge onward to the turtle chicken. 

Mince up the sage, rosemary and thyme. 

smash 2 garlic cloves with the back of your knife or the bottom of wine bottle or olive oil bottle.

Take out the chicken thighs and lightly rub oil or melted butter on them, not a lot, just enough so that the seasonings will stick. now, SALT AND PEPPER them. seasoning the meat before you cook it is crucial.  do not be afraid of salt. use about 4 pinches this size per chicken thigh. 

I know, it seems like a lot of salt. Let me tell you a secret. The reason that food tastes so delicious in restaurants is because these people are good buddies with salt. (and butter, but that's a tale for another day). Sorry to burst your bubble, but it was time for you to hear the terrible, salty truth. 

Once you've salt and peppered the chicken, lift up the skin on each and put 3 whole sage leaves under the skin (helloooo flavortown) then pat on the minced herbs to coat all sides of the thighs. 

Heat a wide pan with at least 1" sides over medium-high heat. Once hot, add olive oil, or a mixture of oil and butter and the 2 smashed garlic cloves. As soon as you can smell the garlic, use tongs to place the chicken thighs, skin side down into the pan. You should hear a really loud sizzle. Sizzle=brown and crispy skin=good time for your taste buds. Let the chicken brown, skin side down for 5-7 minutes, you want it to be really golden brown before flipping to brown the bottom side. 

Once the chicken is browned on both sides, pour in enough chicken broth to come up 1/3 of the way on the chicken thighs. The pan is going to make a loud noise, don't be scared, it's supposed to happen.

 Bring the heat to a lower temperature so that the stock is simmering (small bubbles hitting the surface, not a boil though) and cover for approx 10-20 minutes. Until your meat thermometer reads 165 degrees.

You can buy a digital meat thermometer at most grocery stores for around $10. It's worth it. 

So once your chicken registers at 165 degrees you are finished!!

So, let's back track. While the chicken is braising in the pan, you can make the kale and tomatoes.

For the tomatoes:

preheat the oven to 375

halve the tomato/es and drizzle with some olive oil, and some salt.

in a bowl combine the cup of panko bread crumbs, minced garlic, chopped basil, salt, pepper, parmesan.

pack the bread crumb mixture onto the tomato halves and pop in the oven until the tomatoes are softened and the topping is golden brown, about 12-15 minutes.

for the kale:

heat a medium size pot over medium heat and add 1 T of olive oil or butter, or both. Add in the smashed garlic clove.

add in the kale and bell pepper, stir to coat in the olive oil. cover with a lid and let steam for about 8-10 minutes until the kale is soft and the garlic has infused. season with salt and crushed red pepper, to taste. 

garnish with basil sage oil!! or don't if you just want to eat it and you are tired of cooking. Voila! Winner Winner Chicken Dinnaa