Friday, May 16, 2008

Zesty Quinoa

More quinoa, this time with a slightly tex-mex taste. Creamy tomatoes with hearty zucchini and a hint of jalapeño heat. Cooks up fast, tastes good.

Serves 2
35 minutes
-large saucepan
Quick and simple

1 cup uncooked quinoa
1 (14 oz) can Swanson Natural Goodness Chicken broth
2 medium zucchini
1 medium yellow or white onion
2 medium jalapeño chilies
2 Tbsp. olive oil
1 tsp. ground cumin
2 medium tomatoes

1. Chop zucchini up into 1/2 inch thick slices. Quarter each slice and set zucchini aside. Wash and finely chop up the onion. Remove top and seeds from jalapeno, then dice up the chilies.
Remove skins from tomatoes, either with your fingernails or carefully with a paring knife.
Chop tomatoes up into bite-sized chunks. Set tomatoes aside from rest of veggies, retaining as much juice as possible.
2. Pour quinoa into saucepan. Add in 3/4 can of Swanson chicken broth. Begin boiling quinoa over high heat.
3. Once broth comes to a rolling boil, decrease heat to medium high and add in zucchini quarters.
Boil for an additional 5 minutes.
4. At the 5 minutes mark, add in chopped onion and diced jalapeños. Season with ground cumin and sea salt. Also add in the olive oil; stir. Continue simmering for another 5 to 10 minutes. Pour in remaining chicken broth when necessary (will eventually use the entire can of broth).
5. Taste quinoa. When the grain is swollen and tender and liquid almost all absorbed,
turn off heat, but don't remove from the stove.
6. Stir in the tomato pieces. Continue stirring until the tomatoes are heated through.
You want them slightly cooked by the still-hot quinoa, but not falling apart.
Serve warm, in bowls.

Sunday, May 04, 2008

Navy Bean and Asparagus Hash

More asparagus with potatoes. I'm a fan, if you haven't noticed. Be sure to add lots of garlic powder, it tastes great with the white navy beans. Also, let the large potato slices saute long enough in the oil (on the bottom of the pan) such that they become golden brown.

Serves 2
35 minutes
-large saucepan, with tall sides
Quick and simple

10 asparagus stalks
3 medium-sized red potatoes
1 medium white onion
1 small red bell pepper
1 (15 oz.) can white navy beans*, drained
2-3 Tbsp. peanut oil
1/2 tsp. thyme leaves
2 tsp. garlic powder
sea salt

*Bush navy beans are GF; S&W navy beans are GF

1. Cut asparagus into 2 inch long pieces (chop stalk into thirds). Cut potatoes into larger, 1 inch cubes, don't bother peeling. You want the potato pieces large, since they'll boil for awhile. Place asparagus and potato aside. Coarsely chop white onion into large-ish pieces. Wash and remove core/seeds from the bell pepper. Chop red bell pepper likewise into larger pieces (about 1.5 inches long).
2. Place spuds and asparagus into large saucepan. Bring potatoes and asparagus to boil in 3/4 cup water over high heat. Continue to boil spuds and aspargus for 12 - 15 minutes, or until water just about boiled away.
3. Add in onion and red bell pepper. Stir in 3 Tbsp. peanut oil. Saute over medium-high heat for an additional 5 minutes. Stir only intermittently, let the potatoes and asparagus on the bottom of the pan toast and become golden.
4. Once the onions have turned translucent, drain the can of navy beans and add beans to the pan. Season with thyme leaves and lots of garlic powder. Add in ample amound of sea salt (it tastes so good with the beans).
5. Heat for another 2-3 minutes, or until the beans are heated all the way through.
Serve hot.