Thursday, June 21, 2012
- 1 cup dry quinoa (to yield 3 cups cooked quinoa)
- 1 bunch green onions (about 6), finely chopped
- 4 cups minced curly parsley leaves (about 2 bunches)
- 1/4 cup minced fresh mint leaves
- 1 1/2 pounds tomatoes, seeded and diced (3-4 medium)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/4 cup extra virgin olive oil
- 2 large cloves garlic, minced
- 1 1/4 teaspoons kosher salt, or to taste
- Rinse the quinoa in cold water and drain well. Place in a medium saucepan with 2 cups of water.
- Bring to a boil. Immediately reduce to a simmer, cover, and cook for 12 minutes, or until a white ring is visible around each grain of quinoa, and the water in the pan has been absorbed. Set the quinoa aside, uncovered, to cool to room temperature.
- Whisk the lemon juice, garlic,and salt together in a large bowl. Allow to sit while you chop the remaining ingredients.
- Place the cooled quinoa, chopped green onion, parsley, mint, and tomatoes in the large bowl with the lemon-garlic mixture. Drizzle in the olive oil, and stir to combine. Taste and adjust salt and lemon juice to taste.
- Serve at room temperature, or chill in the refrigerator. Flavor will improve in the fridge overnight.
Thursday, June 14, 2012
Serve 4 Start to Finish 30 mins
- 8 ounces dried fusilli, linguine, or spaghetti
- 3 tablespoons soy sauce
- 1 tablespoon bottled plum sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon red chili paste (optional)
- 1 tablespoon cooking oil
- 1 medium red sweet pepper, cut into bite-size pieces
- 1 cup fresh or frozen green beans, cut into 1-inch pieces
- 12 oz.frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon ground black pepper
- 2 green onions, bias sliced into 1-inch pieces
- 2 teaspoons sesame seeds, toasted
- Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.
- Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.
Serve 4 Prep: 15 min Cook: 25 min
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- 2 cups all purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
- Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
- Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.