We had a dinner party recently and I made this veggie lasagna. I had every intention of taking photos and blogging it. But then the wine got in the way. By “got in the way”, I mean we drank too much and forgot to take […]
For years I’ve been creating dishes when my fridge has veggies on the cusp of going bad… This is one of those such dishes. I recently bought a giant container of organic spinach and two of organic arugula. I clearly have a weakness for sale items when I bought this, knowing there was no way the two of us could eat it all. So I’m having to get creative to finish the spinach before it goes south.
I also had a few springs of fresh herbs left over and thought, what the heck and threw them in too. The results… delish and so quick!
Spinach and Feta Quinoa Recipe
1 c quinoa
3 tsp olive oil
1/2 onion, diced
1/2 red pepper, diced
1 poblano pepper, small diced
1 clove garlic, minced
2 big handfuls of baby spinach
1 tbsp basil, chopped
1 tbsp dill, chopped
1/4 c feta, cut in small cubes
1 tbps lemon
1. Cook quinoa according to package directions. See note below for my preferred style of cooking quinoa. Scrape the cooked quinoa into a large bowl and spread it out to start cooling.
2. While the quinoa is cooking, heat 1 tsp olive oil in a saute pan over medium heat and add the onions. Saute, stirring often for about 8 minutes and add the red pepper and poblano. Continue cooking until the peppers soften, another 5 minutes or so. Add the garlic and cook, stirring often, for another 2 minutes. Season with salt and pepper. Add to the bowl of quinoa.
3. Add the 2nd tsp olive oil to the same saute pan and add the baby spinach. Saute just until wilted. Season with salt and pepper. Place on a cutting board and roughly chop the spinach. Add to the bowl.
4. Add the final tsp of olive oil, basil, dill, feta and lemon to the bowl and gently stir. Check seasons and add more salt and pepper if needed. Great eaten warm or at room temperature.
Note: Most quinoa recipes call for 2:1 ratio of water to quinoa. I always cook mine with slightly less water. So for 1 cup of quinoa, I use 1 3/4 cup of water. I find that 2:1 makes the quinoa a bit too soft… but this could also be because I have an induction stovetop that boils the water super fast and the water has less time to evaporate? Also, I find that simmering for exactly 15 minutes is the perfect amount of time.
I’ve been making plain ole Broccoli Soup for years, but I’ve made a recent discovery. Quinoa added to pureed soups = heavenly texture. Really. I’m not exaggerating. I had planned on adding the cooked quinoa and pureeing it to to add richness and thicken the soup. […]
It’s been a great week for us. We spent 4 days in Montego Bay, Jamaica shooting a fabulous wedding and relaxing in a gorgeous resort. Yeah, I know, it sucks to be us. I really loved the laid back vibe of Montego Bay… just fruity drinks, tropical fare and the smell of ganja in the air. Yeah mon.
So this post has nothing to do with Jamaica… it’s just a healthy version of pizza. Well, healthier version. It’s exactly what I wanted to eat after I’ve been gorging myself on an island.
Arugula Pizza Recipe
1 tsp cornmeal
1 recipe of your favorite pizza dough
1 c tomato or pizza sauce
8 oz fresh mozzarella, cut in small pieces
2 tbsp fresh basil, chopped
4 cups arugula
2 tsp olive oil
1 garlic clove, minced
1. Preheat oven with the pizza stone to 500 degrees for at least 20 minutes. Sprinkle the top of your pizza peel with a little cornmeal.
2. Roll out the pizza dough and place on your pizza peel. If you can toss it, then by all means do so. My pizza tossing occasionally ends up with dough on the floor. I find it easier to roll and stretch the dough to get it into a roundish shape.
3. Spread enough tomato sauce on the pizza to make a thin layer. Scatter the fresh mozzarella on top.
4. Using a quick motion, transfer the pizza from the peel to the stone. Bake for 5-8 minutes, until golden brown.
5. Mix the arugula, olive oil and garlic in a bowl. Season with salt and pepper.
6. Remove the pizza from the oven and top with the arugula salad. Sprinkle with shaved parmesan. Cut and serve.
Note: I bought fresh pizza dough from Whole Foods. It’s very easy to make your own, but you just need to plan for rising time… which I didn’t have.
Note 2: Next time, I will split the dough into two… the pizza was a bit thick for my liking.
Note 3: If you don’t have a pizza peel and stone, you can just use a pizza pan… but probably won’t get that great browning on the bottom.
Stuffed is what you’ll be when you finish eating wild rice stuffed acorn squash. I promise, you won’t even miss the meat. :)
We’ve actually been home lately and I’m striving to cook much more often. I’m actually cooking 5-6 nights a week and most lunches. Well, sometimes we just have to get out of the house or we’ll have an incident similar to The Shining. That’s one of the perils of owning a business and working from home with your spouse. Luckily, we haven’t killed each other… yet. :)
I would love to share one quick thing that is totallybrag-worthy… We had our very first feature in the national publication, Inside Weddings. It was EIGHT pages of gorgeous Indian wedding goodness. We’ve been published in many other publications over the years, but this was a big-un and very exciting for us. Do check it out here! That hubby of mine… he’s a photographic genius!
So back to the recipe… I made this deliciousWild Rice Pilafrecently and had, well, a ton of it left over and had to get creative to use up the remains. It is yummy and easy. And the best part…? Completely plant based if you use vegetable stock in the pilaf. What’s not to like?! (more…)