Creamy Quinoa Onion Soup

I like using vegetables and grains as soup thickeners and often use rice, potatoes and carrots to make creamy soups without cream.  This time I made a creamy onion soup using quinoa as the thickener.  It's rich, filling and satisfying...and good for you too!

Makes about 2 quarts

1 cup quinoa
2 cups water
2 Tbl butter
2 Tbl olive oil
2 medium sweet onions
2 medium leeks (white and pale green parts only)
1 large clove garlic
1 tsp granulated sugar
1/2 tsp aleppo pepper (optional)
1/2 cup dry white wine
4 cups chicken broth (plus more if you want a thinner soup)
2 cups beef broth
Salt and pepper for seasoning
Thinly sliced green onion and crumbled bacon for garnish

Cook the quinoa per package instructions.  Normally you rinse the grain and combine it with 2 cups water, bring to a boil and then gently simmer, covered, for 12 to 15 minutes until the liquid is absorbed.  Set aside.
Slice the onions and leeks thinly and mince the garlic clove.  In a 4 quart soup pot melt the butter and oil and add the onions, leeks, garlic, sugar and aleppo pepper.  Gently saute until everything softens but doesn't brown.  This might take about 20 minutes.
Add the wine, chicken and beef broth and bring the soup to a boil.  Add the cooked quinoa and then simmer the soup for about 10 minutes.
After 10 minutes, cool the soup a bit and then in batches, puree the soup until very creamy.  return the soup to a clean pot and then re warm and taste for seasoning.
To serve, ladle the soup into bowls and garnish with some green onion and bacon.
NOTE:  If you feel the soup is thicker than you like, thin it a bit by whisking in a little more chicken broth after pureeing.

Roasted Tomato and Basil Quinotto

I'm harvesting beautiful grape and cherry tomatoes right now and thought about a risotto like dish using quinoa.  Add some basil and a little cheese and you've got "Quinotto"!


Serves 3 or 4

For the roasted tomatoes and garlic:

2 cups grape or small cherry tomatoes (or a combination of both)
2 large cloves garlic left in their skins
4 Tbl olive oil
Salt and pepper

Place the tomatoes and garlic cloves in a small roasting pan and add the oil and a little salt and pepper.  Roll everything around to coat and then roast in a 400F oven for 15 to 20 minutes until the tomatoes begin to shrivel a bit.  Remove from the oven and set aside to cool.

For the quinotto:

1 cup quinoa, rinsed and drained well
3 Tbl butter
The previously roasted garlic cloves
1/2 cup dry white wine
3 cups warm chicken broth (I think vegetable broth would also work)
The roasted tomatoes
1/4 cup finely grated parmesan cheese
1/2 cup thinly sliced fresh basil leaves
Salt and pepper to taste

Squeeze the garlic from their skins and then mash and chop it.
Melt the butter in a medium sauce pan and then add the quinoa and garlic and stir to coat all the grains.
Over medium heat, add the wine and cook while stirring frequently until the wine is absorbed into the quinoa.
Now add a ladle of chicken broth and stir while cooking until the broth absorbs into the quinoa.  keep repeating until the quinoa is cooked (You may not need all of the broth) This may take about 30 minutes.  You want the mix to be loose and not dry.
Gently stir in the cheese, tomatoes and basil.  Season to taste with salt and pepper.
NOTE TO COOK: You can stir in a bit of cream at the end for a creamier version...I'd say about 1/4 cup.
 

Coconut Confetti Rice Salad

An easy refreshing "make ahead" salad to bring to a picnic or to just have on hand for some lime grilled chicken...

Serves 6 to 8 (or maybe more)

1  1/2 cups jasmine rice

One 13.5 ounce can unsweetened coconut milk

1 cup water

2 cups finely diced English cucumber (leave the skin on)

1/2 cup finely diced red onion

1 cup finely diced red radish

2 jalapeno peppers, seeded and finely diced

1 cup sweetened coconut flakes

1/4 cup fresh lime juice

3 Tbl granulated sugar

1/4 cup grape seed oil

1/2 cup finely sliced fresh mint leaves

Salt and pepper to taste

Pour the coconut milk and water into a medium sauce pan which has a lid.  heat until the cream on top of the can of coconut milk melts into the mixture.  Add the rice, bring up to a boil and then gently simmer, covered for 15 to 18 minutes until the liquid is absorbed into the rice.  Cool the rice to room temperature.

Once the rice has cooled, place in a good size mixing bowl and stir in the diced cucumber, onion, radish, jalapeno and coconut.

Whisk the lime juice, sugar and oil together and then stir into the salad until everything is coated.

Gently stir in the sliced mint leaves and season to taste with salt and pepper.  refrigerate but bring to room temperature to serve.

Porcini Popovers

I love popovers and every now and then will make them for breakfast with jam and butter or for dinner with a beef roast and gravy.  I normally make them with all purpose flour but this time used rolled oats and bread flour (for a little more gluten and a better rise) and added porcini mushrooms for a little umami...


1/4 cup dried porcini mushrooms
1 cup boiling water
1/2 cup rolled oats
1/2 cup bread flour
1 tsp fine sea salt
2 eggs, lightly beaten
1 cup whole milk
1 6 cup popover pan or muffin tin
Vegetable spray

Pre heat your oven to 400F and place your popover pan in the oven while you prepare the batter.
Pour the boiling water over the dried porcini and let them soak for about 20 minutes. Remove from the liquid and finely mince. (Save the liquid for soup, gravy etc) Set the minced mushrooms aside.
In a mini food processor or blender, process the rolled oats until they are finely ground like flour.  Whisk them with the bread flour and salt in a bowl.
In another bowl whisk the milk and eggs together and then slowly stir them into the flour mixture.
Stir in the minced porcini.
Remove the popover pan from the oven and lightly spray the cups with the vegetable spray.
Fill the cups with equal amounts of batter.  They should fill at least halfway up.
Place the pan back into the hot oven and bake for 35 to 40 minutes. DON"T open the oven door until at least 25 minutes have passed.
Serve nice and warm!

Beef and Quinoa Stuffed Peppers

It's Crock Pot Contest week at Whole Foods Market Cooking and I entered beef and quinoa stuffed peppers slow cooked.  Normally I'll use rice and just bake in the oven, but this time I added quinoa for a boost in protein and fiber and let them go in the slow cooker.  Turned out to be very good! Pictured are the peppers ready to be sauced.  See the recipe here:


http://nyc.wholefoodsmarketcooking.com/recipes/14110_beef_and_quinoa_stuffed_peppers 

Old Fashioned Mushroom Barley Soup

During my college years I worked part time at the local Kroger as a cashier.  This particular store anchored a large strip mall which included a Woolworths, a JC Penney and much to every one's satisfaction a Sanders store.  Sanders was famous for their ice cream, sundaes, shakes and cakes and back then had a lunch counter that served fabulous food.  When I worked on Saturdays all day I would go to Sanders for their fabulous vanilla milk shake and for their mushroom barley soup.  I just loved the soup and here have tried to re-create it in all its simplicity.

Makes about 4 quarts

3 Tbl olive oil, divided
12 ounces button mushrooms, sliced
12 ounces boneless beef chuck cut into a small dice
2 cloves minced garlic
1 large onion, diced
1 stalk celery, diced small
1 carrot, diced small
1/4 tsp dried thyme leaves
1 bay leaf
1 tsp salt
1 tsp black pepper
2 cups beef broth
8 cups chicken broth
1 cup quick cooking pearl barley
2 Tbl Worcestershire sauce

In a large skillet heat 2 Tbl of the olive oil and then add the sliced mushrooms and saute until browned.  Set aside.
In a large soup pot heat the remaining Tbl of olive oil and add the diced beef.  Cook until nice and brown.
Add the onion, carrot, celery, thyme leaves, bay leaf, salt and pepper and continue to cook until the onion softens.
Add the beef and chicken broth, bring up to a boil and then simmer for 45 to 50 minutes, adding the mushrooms at about the 20 minute mark.  Add the barley and simmer another 10 to 15 minutes.
Turn off the heat and stir in the Worcestershire sauce. Re- season with salt and pepper if need be.

Coconut Quinoa Pudding

As you know, I've been experimenting with quinoa for some time now and have thought of converting rice pudding into one using quinoa.  Using coconut milk in place of regular adds a new dimension.  This pudding has a nice backdrop of orange and the cinnamon flavored coconut topping makes for a nice little crunch on top. Makes about 6 servings.


For the quinoa and topping:
1 cup rinsed and drained quinoa
2 cups coconut milk (I used Silk original from the dairy case)
1/2 cup grated sweetened coconut
1/2 teaspoon cinnamon


In a medium size sauce pan combine the quinoa and coconut milk.  Bring to a boil and then cover and lower the heat to a simmer for 15 minutes until the liquid is absorbed into the grain.  Set aside
Spread the coconut on a baking sheet and place in a 350F oven for 5 to 8 minutes, stirring occasionally until the coconut starts to slightly brown.  Place in a small bowl and stir in the cinnamon.  Set that bowl aside.


Putting it all together:
2 cups coconut milk
1/3 cup semolina flour
1 tablespoon cornstarch
A pinch of salt
2/3 cup sugar, divided
2 large eggs
1 cup grated sweetened coconut
1 tablespoon grated fresh orange zest
Juice of one orange
1 teaspoon vanilla extract
The cooked quinoa
The coconut cinnamon topping


Whisk the semolina, cornstarch, 1/3 cup of the sugar and the pinch of salt in a small mixing bowl and set aside.
In a medium sauce pan begin slowly heating the coconut milk to boiling.  While watching the milk, beat the eggs with an electric mixer, add the remaining 1/3 cup sugar and continue beating until thick and a little fluffy.
Once the milk comes up to a boil, whisk in the semolina mixture and continue stirring until the mixture thickens and just starts to boil again.  Take off the heat and let rest for about 2 minutes.
Stir in the egg mixture, cooked quinoa, orange zest,orange juice, coconut and vanilla.  Pour into a greased 8x11 inch baking pan.  Bake at 350F for 35 to 40 minutes.
Serve warm in small dessert dishes topped with a teaspoon or two of the cinnamon-coconut topping.

Tomatoes Stuffed with Quinoa, Spinach and Feta

I only occasionally buy tomatoes during the winter, and when I do, I find that Romas on the vine are a safe choice, especially when cooked.  And in my resolve to put more whole grain into our diet I decided to stuff a few of those tomatoes with quinoa, spinach and feta.  (A lot of "superfood" here!!)

4 large Roma tomatoes, halved lengthwise, seeded and cored
3/4 cup rinsed and drained quinoa simmered for about 15 minutes in 1  1/2 cups water and then cooled
2 Tbl butter
2 green onions thinly sliced
1 clove garlic, minced
1 Tbl dried dill weed
4 ounces fresh baby spinach leaves (a great big handful)
1/2 cup crumbled feta cheese plus a little more for topping
Salt and pepper to taste
2 Tbl extra virgin olive oil for drizzling

Place the cut sides of the tomatoes on paper toweling to drain while you prepare the filling.
In a medium saute pan, saute the green onion and garlic in the butter for about one minute.  Stir in the dill weed.
With the heat still on, add the spinach, a little at a time, stirring all the while until it wilts.  Stir in the cooked quinoa and 1/2 cup of the crumbled feta.  Taste and season with a little salt and pepper if needed.
Generously fill the tomato halves with the spinach-quinoa mixture and place in a medium baking dish.  Sprinkle with a little more feta and the drizzle the tomatoes with the olive oil.  Bake in a 325F oven for 40 to 45 minutes.

White Bean and Quinoa Chili

Another use for quinoa and totally vegan or vegetarian if you check whether or not your beer has animal products such as isinglass or gelatin.


1 1/2 cups diced onion
2 Tbl olive oil
1 cup diced green bell pepper
5 cloves minced garlic
2 Tbl ground cumin
3 Tbl ancho chili powder
2 tsp salt
1 tsp black pepper
1/4 tsp crushed red pepper flakes
2  14 to 15 ounce cans tomatoes, chopped
1  12 ounce can V8 or tomato juice
12 ounces beer
1 to 2 tsp brown sugar
3 cups cooked white beans (or two 14 to 15 ounce cans drained and rinsed)
3/4 cup quinoa simmered in 1 1/2 cups water for 10 to 15 minutes

In a soup pot or dutch oven saute the onions and bell pepper in the olive oil until the onions begin to soften. Add the garlic and saute another minute or two.
Stir in the cumin, chili powder, crushed red pepper flakes, salt and pepper and saute another minute or two.
Add the tomatoes, beer and tomato juice, bring up to the boil and gently simmer for about 15 minutes.  Taste at this point and if the mixture seems too acidic, stir in some of the brown sugar.
Stir in the cooked beans and cooked quinoa, bring up to the boil and serve.  Garnish with your favorite toppings if you like - green onion, avocado, grated cheese, sour cream etc.