Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: February 15, 2014
Is it Spring time yet?… I think we are almost there. This Raw Veggie Tostadas scream welcome spring!, Spring is about renewal, everything in nature starts again, a new cycle that makes me feel like eating fresh,crunchy root vegetables. There is an abundance of them right now, lots of cabbage, carrots, radishes at the farmers market. For me is time to set aside the roasting pans, lets eat them raw. Raw vegetables have an earthy and unique flavor, they are juicy and sweet. I’ve learned to loved them when I shred them, it is so easy to eat them raw and when you combine them in a salad they are also so attractive to the eye and all together make a crunchy symphony texture, simply amazing.
This recipe screams “easy”, you can whip this up for a week dinner or an easy-laid back weekend lunch. This recipe its one of my favorites, Ian and I used to have them almost once a week for our veggie night or our MM, Meat-less Monday. Have fun and enjoy!
Raw Veggie Tostadas
Makes 4-6 Tostadas
Ingredients:
6 tostada shells*
(Baked or Milagro brand if you are her in Austin, definitely the best..)
1 cup of black beans cooked and smashed
4 shredded carrots…any color any variety.
2 shredded mexican zucchini (light green kind preferable)
¼ head of red cabbage, shredded
2-3 tablespoons finely chopped cilantro
1 lime
1 lemon
2 tablespoons Extra Virgin Olive Oil
1/2 – 1 teaspoon sea salt (upon your taste)
fresh ground black pepper to taste
Garnish with:
2 tomatoes diced or in slices
4 thinly slices of red onion
1 avocado
3 tablespoons of greek plain yogurt + 1-2 tablespoon of milk + pinch of salt.
Whisk until well combined, to create a lighter creamy sauce. (for vegan options use tofu yogurt)
2 Tablespoons queso fresco or feta cheese crumbled or small diced firm tofu.
Red Roasted Tomato Salsa(recipe follows)
Red Roasted Tomato Salsa:
2-3 medium size tomatoes roasted and peeled.
6-8 toasted chiles de arbol.
2 toasted chiles cascabel (remove seeds)
1 medium garlic clove
1 teaspoon sea salt
Place all the ingredients in the food processor, until well blended, add a little warm water if needed for consistency. The salsa should reassemble a lose puree.
Preparation method:
1. Warm up the beans, you can use refried beans if you like. 2. In a large bowl, combine carrots, zucchini, cabbage, cilantro, the juice of lime, lemon, salt and pepper to taste, toss well.
3. Make your Salsa…I made this Salsa Roja Asada click for recipe here. 4. Prepare your garnishes. 5. Assemble the tostadas, spread a light coat of beans on the tostada (this will be your glue!) and then a generous amount of the vegetable concoction. Top with slices of onion, avocado, drizzle some of the yogurt sauce, and some salsa. Serve immediately. Enjoy!
Have you had your rainbow today?
Cook with music! Music always sets the mood for cooking, My music pairing for this recipe:
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: January 18, 2014
January brings the roots out. Its a fun time at the farmers market a great variety of root vegetables. What caught my attention this time were the carrots. Great variety of colors, from red, orange, yellow and pale cream color. How can you not get inspired from all this colors? So I bought a bunch of the red carrots including the greens. Carrot greens are really tasty and a great source of vitamin C, potassium, calcium and vitamin K and are also high in protein. Flavor-wise they taste a bit peppery and resemble parsley. They are also a great addition to any salad and you can make pesto or tabbouleh with them… in fact!… that might be the next recipe I will attempt. When you are buying carrots and carrot greens, make sure your source is organic. There is a bit of controversy about eating the tops or the carrot skins and other non-organic vegetables. Know your source and enjoy your carrot greens with no worries.
For me, roasting is one of the best ways to bring out the sweet flavor of the carrots. The skin gets caramelized while inside it remains tender and all the ‘carrotness’ flavor is contained in a little cute pencil shape. Delicious! For the vinaigrette I took the same spices you will use to make hummus and I mix them with some sesame oil, extra virgin olive oil, and lemon juice. This Roasted Carrot Salad with Hummus Vinaigrette Its easy to make, and very comforting. Enjoy!
Roasted Carrot Salad with Hummus Vinaigrette
Serves 2 as main course, 4 as side dish or 1 wabbit feast.
2 bunches of carrots red, orange yellow any kind will work.
½ cup carrot tops washed and leafs cut.
4 cups mustard greens washed and hand cut in pieces
½ small onion cut in slivers
½ cup garbanzos cooked.
For the Vinaigrette:
¼ cup sesame oil
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 teaspoon agave nectar or honey
The juice and zest of half a lemon
½ teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon toasted sesame seeds
2 tablespoons tahini
2-3 grated garlic cloves
2 good pinches of salt
Freshly ground black pepper to taste
Preparation:
Preheat the oven at 450F/230C
Wash and pad dry your carrots upon size, slice carrots in half or quarters for evenly roast.
In a baking sheet lined with parchment paper place the carrots, onions, garbanzos, drizzle a bit of olive oil and sea salt. Roast them for about 10-15 minutes or until caramelized and fork tender.
Mean time prepare your vinaigrette by simply combining all the vinaigrette ingredients in a small bowl whisk until well combined. Set aside.
Check on your carrots. If they look done they will show golden tones and edges a bit charred and fork tender.
Remove them from the oven and in the same tray toss the mustard greens and half of the vinaigrette, toss and place back in the oven for about 1-2 minutes which will slightly warm up the mustard greens.
Serve immediately and drizzle the rest of the dressing, adjust salt and pepper, squeeze more lemon, sprinkle a few more toasted sesame seeds if desired.
Serve with toasted pita bread and a dollop of yogurt on the side. Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: December 19, 2013
Quick Fire Recipe, this is a delicious warm drink ; “Atole “it does not have an exact translation, this drink dates from the pre-columbian times. Moctezuma used to drink it sweetened with honey. The best way I can describe it is a warm cozy, slightly sweet and fruity light porridge. The consistency of atole varies anywhere from almost porridge-like to a thin, pourable drink.
It is made with milk, sugar, piloncillo or honey, fresh fruit, cinnamon and a little bit of cornstarch or masa. Other fruit variations can be: strawberries, blackberries, plums, mango, grounded pecans, cocoa powder, or simple vanilla. I love this Guava and Cinnamon Atole, it is warm and the fruit makes this drink simply delicious. I hope you like it as much as I do, Enjoy!
Guava and Cinnamon Atole
Serves 2 cups
2 Cups of Milk (you can use coconut milk, almond, soy, rice it will taste fantastic!)
1/2 cup water
4-6 Guavas fresh (You can use frozen or buy a guava juice concentrate)
2 cinnamon sticks
2 Tablespoons turbinado or raw sugar
2 tablespoons Corn starch disolver in 1/4 cup of cold water.
Preparation:
1. Cut and remove the seeds of the guavas and boil them in a small sauce pan with enough water to cover them, add a stick of cinnamon and cook them until fork tender. pure the guavas.
2. In a medium pot warm the milk, 1/2 cup water, cinnamon stick add the sugar until dissolve.(watch your pot at all times-do not let it boil!)
3.Once that the milk is warm add the guava pure, stir until well incorporated, and add the cornstarch dissolved in cold water little at the time and stirring the milk at all times until it thickens a bit. let it come to a soft simmer.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: October 23, 2013
These cranberry walnut Bran muffins are a delicious source of fiber and because of its high fiber content and wheat germ they are a great source of folic acid. They deliver approximately 14-15 carbs per muffin and loads of antioxidants from the dry fruit and nuts.
I like these muffins instead of toast for breakfast with some yogurt or fruit. As a snack they reduce cravings for refined breads or cookies especially in the middle of the afternoon… They give me plenty of energy and keep me very full from afer lunch until dinner.
The texture is a bit more dense than your regular muffin, but despite all the fiber content the flaxseed acts like a binder and moisten the inside giving it a soft crumb easy to eat and digest. The cinnamon adds the perfect aroma when you bake them the house smells like apple pie (with out the calories).
These muffins are so versatile; you can create any flavor combination so you won’t get bored, there are infinite combinations; like raisins & walnuts, dates& pecans, golden raisins & orange zest, cinnamon & apples, candied ginger and cashews, anchovies & peanut butter….okay, well almost anything… They are so easy and quick to make and to bake that once you have the recipe you can whip a batch of these babies in no time.
I usually bake this muffins once a month, The recipe it’s so fast to prepare and freeze friendly if 16-18 are to many for you, you can freeze half a batch, and reheat them in the toaster oven.
So fall in love with them and start baking a batch!!!
Cranberry- Walnut Bran Muffins
Makes 16-18 muffins -Vegan friendly!!!
4 tablespoons ground flaxseeds
3/4 cup water
2 cups wheat bran
1 ½ cups whole wheat flour
½ cup wheat germ
1 pinch of cinnamon
¾ cup brown sugar, firmly packed
2 ½ teaspoons baking soda
1 teaspoon salt
1 cup non-dairy milk (soy, almond, coconut, rice)
1/3 cup canola oil
1 teaspoon vanilla extract
½ cup cranberries
½ cup walnuts
Sprinkle with:
1/2 cup raw sugar cane
Directions:
1.-
Preheat the oven at 400F/200C
Line with cupcake liners or lightly grease muffin tins.
Measure all your ingredients. (it helps a lot when you are baking so you don’t forget any of them! it is worth the step at least the first couple of times you are making them)
2.-
Whisk the flaxseed and ½ cup of water until foamy.
3.-
Combine dry ingredients.(except for the cranberries and walnuts)
Combine wet ingredients until smooth and creamy.
Add together wet and dry until well combined (do not over mix).
Add Cranberries and walnuts fold gently.
4.-
Scoop into muffin pan, each 2/3 full and sprinkle with some raw sugar cane.
Bake for 12-15 minutes.
5.-
Wash the dishes while they are baking….
6.-
Cool on a rack…
Eat them a little warm with some vegan spread…delicious!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: October 13, 2013
Warm and velvety and with a hint of roasted sweetness….It is inevitable to succumb to the cliche of pumpkin soup. I assure you there are 1,000 recipes out there with all different combinations spices, creamy, vegan, vegetarian…This version is my humble version of the Roasted pumpkin-poblano soup.
For the past few years, I’ve been making my vegetable soups under one principle: “do not add chicken stock”. Yes, it is that simple. I don’t want, under any circumstance, my broccoli soup to taste like chicken (or my potatoes, carrots, or any vegetable to taste like the bird). I want to savor the flavor of the vegetable. It is certainly a challenge to follow this principle because our inner chicken stock flavored souls desperately want to add more “depth of flavor”. For me, this is totally wrong. The way I make my vegetable soups are by enhancing the vegetables using different cooking methods like roasting, grilling, braising; all these cooking methods bring out the vegetable qualities, enhance the sweetness and flavor concentration to the soup. And yes, at times just a little help from other vegetable friends can harmonize the flavor.
Pumpkin has a delicate flavor so it is easy to mask, yet easier to harmonize. I love roasting or braizing. In this case, I chose to roast the pumpkin and add some caramelized sweet onions to bring out the sweet and earthy flavor of the pumpkin. Roasted poblanos, charred sweet corn, and some tortilla crisps play perfectly in this soup and add contrast in texture. With no doubt, it is one of my favorite soups to make, so easy and comforting. It freezes well if you want to store it for a quick-thaw meal and I just can tell you that after the photo shooting this soup was our good comforting dinner…
Roasting pumpkin is easy and so rewarding, I love the way the house smells, it’s a welcoming to fall. When getting ready for the pumpkin season, I usually pick 2 small pumpkins the size of a volley-ball or smaller. They are easier to cut in half and they cook faster than the bigger ones. Once I cut them in half, I scrape all the inner seeds, save them for feature roasting if I feel like-, and I place the pumpkin halves flat side down on a full sheet tray covered with foil rubbed with some oil to avoid from sticking. I bake them on the lower rack in the oven at high-temperature 450F for 25-35 minutes or until a paring knife inserts easily through the skin. Remove them from oven and let them cool off. Using a spoon I scrape all the pumpkin ~this is my favorite part so I don’t have to peel the pumpkin, which is hard and lots of work~. Once I scrape all pumpkin into a bowl, I use my handy-dandy immersion blender to puree the pumpkin. About each pumpkin half yields 1 to 1.5 cups or puree depending on the size of the pumpkin, then I make little reusable bags with 1 or 2 cups of the puree depending on the recipes I want to make, and freeze. 2 pumpkins is usually all the pumpkin I need and I’m ready for the season! Click on this link to check a How to roast a pumpkin tutorial with step by step photos and how to make a delicious pumpkin seed snack!
Roasted Pumpkin-Poblano soup
Serves 2 hungry persons as the main dish for dinner or 4 starter soups.
2 cups roasted pumpkin purée(I do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option)
4 cups water
1 small sweet yellow onion caramelized
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1/4 -1/2 teaspoon grated nutmeg
Garnish with:
2 poblanos roasted, skin, devein and cut into strips
1 cup of charred corn kernels, about 1-2 ears of corn depending on size
¼ cup of Mexican cream or Greek yogurt, If using Greek yogurt dilute with a bit of water and add a pinch of salt.
2 corn tortillas, thinly cut into strips, baked or fried
Directions:
Over medium-high heat using a heavy bottom soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and keep on cooking until deep golden brown and caramelized.
Add pumpkin puree, water salt, pepper nutmeg. With the help of an immersion blender blend the soup until smooth.Let it simmer until bubbly hot. Adjust the liquids and salt if needed, for desired consistency and taste. At last, right before serving, add the tablespoon of butter and stir until melted and incorporated.
Serve warm in a soup bowl and garnish with the warm poblanos, charred corn, and thinly fried tortilla strips.
You can add a dollop of Greek yogurt or a swirl of cream.
For vegan:
Use: vegan butter and replace cream swirl with any soy or coconut or almond based cream.
Music Pairing: The smashing Pumpkins, Tonight, Tonight
Warm up with this cozy Mexican spin on a fall pumpkin soup!
Course
Soup
Cuisine
Mexican
Prep Time35minutes
Cook Time20minutes
Total Time55minutes
Servings4people
AuthorMariana McEnroe
Ingredients
2cupsroasted pumpkin puréeI do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option
4cupswater or vegetable stock
1smallsweet onion,caramelized
1tablesspoonbutter
1tablespoonextra virgin olive oil
1teaspoonsea salt
1/2teaspoonwhite pepper
1/4 -1/2teaspoongrated nutmeg
Garnish with:
2largeroasted poblanos,skin, deveined and cut into strips
1cupcharred corn kernels,about 2 small ears of corn depending on size
1/4cupGreek yogurt,diluted with some milk or water and pinch of salt
2piecescorn tortillas,thinly cut into strips, baked or fried.
Instructions
Over medium-high heat in a soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and let them become brown and caramelized. About 7-8 minutes.
Add pumpkin puree, water/or/vegetable stock, salt, white pepper, nutmeg. Let it simmer until bubbly hot. Adjust the liquids for desired consistency.
At last, add the tablespoon of butter and stir until melted and incorporated.
Serve warm in a soup bowl and garnish with the poblanos, charred corn, and thinly fried tortilla strips.
You can add a dollop of Greek yogurt or a swirl of Mexican crema. Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: September 24, 2013
Feeling blue?…Have some greens!. Kale is the number one power green, full of nutrients and rich in flavor.
If you wonder what the color green should taste like… it tastes just like kale.
It’s high percentage in Beta carotene, Vitamin K, vitamin A, Vitamin C, manganese, iron, potassium, calcium and fiber, make it the king of the greens. The season for this green is Autumn and Winter.
Kale salad will lift up your mood and give you plenty of energy through out the day.
There is Curly Kale, Dino Kale, Premier, Redboar, Siberian, Walking stick kale, Red russian, Kamome red, *sight and I assure you I’m missing more varieties, this are just a few of the ones I know and I’ve tried.
I remember the first time I tried Kale it was a bit intimidating, I felt like I was eating some prehistorical plant; it is a bit hard to chew when is raw and most of the varieties develop their nutrients and are easier to digest when they are steamed.
I’ve tried different cooking methods, some favorites of mine: Curly and Dino kale make great baked chips, Kamome is great for steaming it holds its shape beautifully, and the Redbor Kale I love it in salads like this because it adds great texture, I usually cut it or tier it in small pieces because is easier to chew, the vinaigrette helps to tenderize the leafy texture and what is great is that kale will not wilt when you add the vinaigrette.
Kale and Lentil Salad with Honey- Mustard Vinaigrette is a nutritious and delicious combination. Kale, lentils, walnuts for some crunch is just what you need to boost your energy. This salad Makes a great Lunch or a light dinner side dish.
Kale and Lentil Salad with Honey- Mustard Vinaigrette.
Serves 4
4 cups of Redbor kale (washed and pad dry) ( you can use Dino Kale )
2-3 cups of cooked green lentils*
1 small red onion finely chopped
1 red bell pepper finely diced
1/4 cup chopped walnuts
1 tablespoon of finely chopped parsley
A couple of tablespoons of Bulgarian Feta cheese
Honey- Mustard vinaigrette
2 teaspoons of whole grain mustard
2 tablespoons Extra virgin Olive oil
¼ cup rice vinegar
3 tablespoons of honey or ambar agave nectar.
the juice and zest of ½ lime or lemon.
Fresh ground pepper to taste.
*How to cook Lentils?
These green Lentils are best cook in lots of salted water, just like pasta. Bring water to a boil add 1 generous teaspoon of kosher salt and a Bay leaf. Add the lentils, bring back to a boil and cook for 5 minutes, then lower the heat to low and gentle simmer you barely want to see little bubbles on the top. Cook for another 15-20 minutes with no lid. after 15 minutes check on doneness. I like mine al-dente, specially for a salad like this, I want them with a bite. So I usually remove from heat at 15 minutes and cover them for another 10 minutes. Strain them and let them air dry for a few minutes on a single layer in flat tray. I usually serve this salad with barely warm lentils, I love the texture and comfort.
Directions:
Start by removing the stems of the kale leaves and breaking the pieces into small bite size. In a small bowl whisk the vinaigrette ingredients. In a platter, layer the kale, lentils, chopped onions, red bell pepper, parsley and walnuts. Drizzle over the mustard vinaigrette. Mix and top it all with crumbled feta cheese.
Serve the salad at room temperature. It is also great in a pita with some Greek yogurt or served in avocado halves!!!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: September 3, 2013
What makes a sandwich great? The bread, the mustard, meat, or cheese? There are all kind of protagonist components that contribute to such a production. But, how about the supporting cast? Potato chips, salads and “the pickle” that green creature on the side of the plate almost invisible and that after the 3 bite of your sandwich you start looking for it.. where is it? Under the waxy paper? Far away in the refrigerator, last shelf oops! We are out of pickles! Suddenly you are missing him badly… If the word sandwich had an accent or a semicolon it will definitely be the “pickle”.
That’s what this recipe is all about, the supporting cast. That accent of a meal, sandwich, sea food, any fried concoction, needs a balance of a crunchy salty acidic note to spice up your meal.
Escabeche is one of hundreds of pickled recipes the Spaniards introduced to Mexico after having borrowed them from the Arabs and Persians. It has many different variations. In Mexico it is more commonly served with seafood, fish, or pork. And yes, the well known street food “the torta”(which is the equivalent of the american sandwich) that is almost always accompanied by the well-known infamous pickled jalapeño that comes with carrots and onions.
This Escabeche vegetable medley recipe is all the “supporting cast” I desire when I’m eating a sandwich: potatoes, pearl onions, mushrooms, carrots and jalapeños. Sweet, starchy, crunchy, spicy mix all marinated in a tangy spiced slightly sweet vinegar. And please don’t limit your self this cast; okra, cauliflower, green beans, can be included…what ever rocks your boat. You can serve this over a bed of spinach and Romaine lettuce combining the vinegar with some extra virgin olive oil for a vinaigrette as a first course salad. Or as a simple informal appetizer with a beer on the side. You can marinate some cooked shrimp, a side for fried fish… I can go on and on…
Now, this is a refrigerator pickling method and its best to let it marinate over night. It will last in the refrigerator for about 3-4 weeks (if you are a self controlled person); Because for me every time I open the refrigerator my saliva glands start to contract my mouth waters, my tong shrinks just by looking at them, and before I know I have a fork in my hand to snack on them… so let’s get started…
Escabeche Pickled Vegetables
Makes about 6 -8oz jars or 1 large 48oz jar.
1 lb. little red new potatoes cut in halves and cook al-dente.
4-6 carrots cut in ¼” thick round slices, blanched and drain.
1 lb. button white mushrooms or cremini cut in halves
1 lb. white pearl onions, peeled and halve the larger ones.
6-8 Fresh jalapeños cut into 1/4” round slices
Cauliflower florets, green beans, can also be added to this vegetable escabeche. The proportions between chiles and vegetables is up to you, just consider that the more chiles the more spicy the vegetables will be.
For the pickling brine:
1/3 cup Sun flower, or Grape seed oil or any mild flavor oil
1 cup of Apple Cider vinegar or Rice vinegar.
1 cup of distill Vinegar
1 -1/2 cups of water
4 garlic cloves
4 Bay leafs
4 sprigs fresh Thyme or 1/2 teaspoon dry thyme
2 sprigs fresh Oregano or 1/2 teaspoon dry Oregano
1 teaspoon black peppercorns.
3 Tablespoons of pickling spices
1/4 cup of turbinado sugar or white sugar, taste it, some people likes the brine tangier or sweeter.
1 tablesspoon sea salt, adjust salt to your taste.
Method:
In a large pot sauté with oil the pearl onions and garlic for about 2-3 minutes. Add the chiles Jalapeños and sauté until bright green. Add water, vinegar, salt, sugar and spices bring it to a simmer until sugar dissolves. Turn off add the fresh herbs, cover and let it steep for 5 minutes. Add the carrots, potatoes mushrooms and cauliflower florets. Let it rest for 30-45 minutes, once is cool down place it into a jar or glass container. (it is always best to use glass) Keep in the refrigerator, give them a little shake-arooh very now and then. These Escabeche Pickled Vegetables get better with time, wait for at least 1-2 days before ready to eat. Enjoy!
~ Escabeche Pickled Vegetables are a great little nibbling with a beer ~
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: August 20, 2013
After the weekend taco indulgence, I’m craving Green! Green! Green!
Broccolini it is a Hybrid between Broccoli and Kai-Lan commonly known by the name of Chinese Broccoli. Broccolini inherited the best part of the broccoli, the little mini flowery tops and the long steams of the Kai-Lan.
The flavor profile is like eating broccoli and asparagus at the same time!. Sweet broccoli and crunchy yet delicate and full of tender green flavor. The best way to cook it is with absolutely no doubt sauteing. A high temperature quick saute turns it bright green, the heat cooks the tops and the steams stay a bit crunchy. What do I have on my produce basket tonight?… cherry tomatoes,lemons, and garlic. In the pantry I have some roasted almonds and quinoa. I ran out of Parmigiano but I had some Manchego cheese and it worked great, nutty and creamy with the quinoa. On the side green salad…I think this will make a great light and comforting dinner for tonight…a piece of fish or chicken on the side will go fantastic too…for us, sauteed broccoloni and lemon quinoa-vegetable night is enough…
Sauteed Broccolini and Lemon Quinoa
Serves 2 for dinner or 4 as a side dish
1 Broccolini Bunch
1 cup of cherry tomatoes
4 tablespoons of extra virgin olive oil
1 tablespoon of butter (or soy butter if vegan)
3 cloves of garlic
The juice and the zest of one lemon.
Salt and Black pepper to taste
1 cup of Quinoa
1 garlic clove
The zest of one lemon
2 cups of water
salt
Garnish with:
Roasted Almonds chopped
Manchego or Parmesan cheese shavings or even crumbled Feta cheese will work too.*
Squeeze some lime juice right before serving.adjust salt and pepper.
*eliminate the cheese if you are Vegan.
Directions:
Quinoa cooks just like rice, is 2-1 ratio. In a medium size pot bring the water to boil add the garlic cut in half add the salt . Once water is boiling add the quinoa, lower the temperature to medium, and cook for about 18-22 minutes, at this point add the lemon zest and cover with a lid remove from stove and let it cook with the residual heat.
To avoid the blanching step, cut the broccolini stems in half-length wise (see photo above*). Heat up a large saute pan, add the extra virgin olive oil and add the broccolini. Toss and within 2 minutes, add the garlic, salt and pepper. Wait 1 minute, add the cherry tomatoes, lemon zest and squeeze some lemon juice. Keep moving the pan and toss the vegetables around. Once the tomatoes look like they are going to burst remove from fire add the tablespoon of butter, and toss. Fluff your quinoa with a fork, drizzle a little olive oil add salt and pepper to your taste. Promptly, on a large platter, serve the cooked quinoa topped with the sautéed broccolini and chopped roasted almonds, Manchego or Parmesan cheese shavings. Adjust with salt and pepper squeeze some lemon and drizzle a little more extra virgin olive oil to finish the dish.
