Indian Spiced Quinoa

Indian Spiced Quinoa

Just arrived home from our Annual Spring Break Trip to St. George Island Florida and started rummaging around the pantry for something to whip up (detox).

All those jars of healthy goodness!

  

What's she talkin about???

We have hops and barley, that's healthy!

All that pre-planning in my pantry is paying off!  This super tasty and quick recipe was perfect!

Indian Spiced Quinoa

The Chef In My Head, adapted from All recipes

Makes approx. 2 cups

 1 tablespoon olive oil

 1 lagre shallot, chopped

 1 large clove garlic, minced

 3/4 cup quinoa

 2 teaspoons curry powder

 1/2 teaspoon salt

 1/2 teaspoon black pepper

 1 teaspoon cumin

 1/2 teaspoon cinnamon

 1 dash cayenne pepper

 1 1/2 cups vegetable stock

 1 (14 ounce) can garbanzo beans, drained and rinsed

 1/2 cup toasted pine nuts

 1/4 cup raisins, soaked in hot water and drained

 1/4 cup dried cranberries,  soaked in hot water and drained

Directions

1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the shallot has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, cayenne, and vegetable stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.

2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, raisins, and cranberries.  Serve warm or cold.

Surprisingly filling!  Can be served over a bed of rocket/arugula.  I molded mine in rings just to make it pretty!

Enjoy!

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Roasted Tomato and Asparagus Penne Pasta Salad

Roasted Tomato and Asparagus Penne Pasta Salad

The Chef In My Head, adapted from Cooking Light

2 cups uncooked whole wheat penne 

12 asparagus spears 

12 cherry tomatoes 

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby arugula (rocket)/spring mix 

1/4 fresh Jicama, cut into matchstix

1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, jicama, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

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Filet Mignon Stuffed with Wild Mushrooms and Cognac Peppercorn Sauce

It has been more than a little crazy lately, and I really haven't had much time to cook.  I've learned something about myself this week too, I am happier when I am cooking.  I think I get lost in the process and forget about most of the stressful things going on.  My kitchen is my happy place!   My sweet husband brought home a ton of beautiful beef filet mignon, okay really about 10 - 12 pounds of Prime Filet.  HEB, our local grocer, had a ridiculous sale at $9.99 per pound (It's usually $27.99 for Prime) so we stocked up.  I am racking my brain to come up with dishes worthy of this beef.  This was what I made a few days ago, and although we both really liked it, I would change it.  I liked the Cognac, but next time I would make it with a really good Cabernet Savignon instead.  This recipe serves 2, but could easily be multiplied to serve more.  Here you go, with the cognac.

Filet Mignon Stuffed with Wild Mushrooms and Cognac Peppercorn Sauce

2 filet mignon steaks approx 2 1/2" thick

1 1/2 oz dried mushrooms (they come in various types, just pick your favorite)

3/4 C. cognac, warmed in microwave

Olive oil

2 cloves garlic, minced

3 large shallots, minced

2 tsp. fresh thyme

cracked pepper

kosher salt

I a large bowl, place dried mushrooms.  Pour heated cognac over mushrooms.  Let stand for a at least 2 hours to reconstitute(not a misprint, it takes that long).  Drain mushrooms, saving cognac-mushroom liquid for the peppercorn sauce.  Finely chop the garlic, shallots and mushrooms.  Heat the olive oil in a  large frying pan over medium heat.  Add shallots and garlic, saute until soft, do not brown.  Add chopped mushrooms, saute for about 5 minutes.  Add salt and pepper to taste.  Remove from heat and add fresh thyme.  Stir to combine.

To prepare the steaks, cut small pockets in the side of each steak.  Press 1/2 of the mushroom mixture into each steak.  If necessary, secure pockets with toothpicks.  Cook steaks over hot grill or grill pan over high heat, sear for 2 minutes on each side.  Reduce heat to medium and continue to cook for about 3 to 4 minutes on each side.  We like our steaks rare to med-rare.  Let your taste judge your length of cooking.  Remove from heat and tent with foil.  Let rest for 5 minutes.

Cognac Peppercorn Sauce

2 Tbl unsalted butter + 1 Tbl

2 med shallots, minced

1 Tbl multi-colored peppercorns, crushed

1/2 C cognac- mushroom liquid (drained from mushrooms)

1/2 C heavy whipping cram

salt, to taste

1/2 tsp fresh thyme

In medium frying pan, melt butter over med. heat.  Add shallots, thyme and peppercorns and saute until shallots are soft.  Add cognac and cook until liquid is reduced by half.  Add cream and simmer for a few minutes, sauce will thicken.  Season to taste with salt.  Quickly whisk in last tablespoon of butter to sauce. Spoon over the top of the filet mignon steaks once they are moved to final serving plate.

I served the filets with mashed yukon gold potatoes, with warmed milk, sour cream and butter, seasoned with salt and pepper.  Also prepared yellow squash sauted with onion, thyme and butter, seasoned with salt and pepper.

My next thought is Boeuf Bourguignon a La Julia Child, when I'm super stressed, maybe right before my daughter's wedding, in less than three weeks, HELP!!!!!

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