1 hour ago
Monday, November 12, 2012
I'm back in business!
I finally have power back and am in the kitchen again. I may never leave.
2 weeks without electricity or heat was no fun. I guess we found out the hard way, that I don't like to camp, however, I did make a delicious pizza on my grill with the defrosted Jim Lahey pizza dough!
I am so thankful to have an oven again, it's the small things in life (like a blowdryer, clean clothes and internet) that make me happy and appreciative. Oh yeah, and heat.
I'm also so thankful for all the emails that I received asking us how we were doing and how readers were looking forward to regular posts again. It made me smile every time I received one of those emails, so thank you again, my wonderful readers. Sometimes strangers can be kinder than people you know.
This whole week I will be posting holiday recipes, because Thanksgiving will be here before we know it, and boy, am I thankful.
I used to be the "Tart Queen", now I am the "Quinoa Queen".
You know that great recipe w/ the roasted Brussels sprouts & roasted grapes from years back? Well, this is that recipe, pumped up, by adding butternut squash and QUINOA.
If you are looking for a great holiday side, then you have come to the right place.
This will be on my Thanksgiving table this year, since it is great at room temperature and goes beautifully with turkey.
Your vegetarian guests can even enjoy this as the main dish.
Quinoa w/ Roasted Brussels Sprouts, Squash & Grapes: (serves 8)
1 1/2 cups dried quinoa (I like a mix of red & white)
3 cups of water or chicken broth
1 cup of black or red seedless grapes (do not use green)
1 cup of Brussels sprouts, trimmed and halved
1 butternut squash, peeled, seeded and cut up into 1" cubes (*if you can find squash already cut up, then it's about 1 lb.)
kosher salt & pepper
2 tbsp balsamic vinegar
1/2 cup of pecans, toasted
On a large baking sheet, lay out the squash pieces with the halved Brussels sprouts and the grapes (left whole).
Drizzle with some olive oil and sprinkle liberally with kosher salt.
Roast in a 400F oven for 20-25 minutes, keeping an eye that the squash doesn't burn.
While the vegetables are roasting, prepare the quinoa.
Add the quinoa to boiling water or stock. Turn down to a simmer and cook about 20 minutes, until the liquid is absorbed and the little germ kernels (curly q's) are open.
Place the cooked quinoa in a large bowl and toss in the roasted vegetables and grapes.
Pour in the balsamic vinegar while everything is still hot and season to taste w/ salt & pepper.
Add the toasted pecans at the end and drizzle with some good olive oil.
Serve hot or at room temperature.
I'm so happy to be back!