Fall Quinoa Pilaf

My diet is almost exclusively plant-based. I will eat meat from time to time, so I like to consider myself a semi-vegetarian. Eating mostly plants is a personal choice for me. I find it easier to digest veggies and grains then a huge piece of steak. When I started eating more fruit and veg, I noticed my energy increased. I wasn't stopping at Starbucks every couple of hours to fill up on caffeine and sugar just to have my blood sugar crash in thirty minutes. I realize that everyone's body needs protein, however protein doesn't always have to be in the form of meat. A little grain called Quinoa has a nice helping of protein in it. I particularly like this grain because it helps stabilize my blood sugar and I can eat a lot of it since it is low in calories. Even if you decide to just have one vegetarian meal a week, you are doing your body an enormous favor. Try it and you might just become a VIP (Vegan Intriguing Person).

Fall Quinoa Pilaf

1 cup Quinoa cooked according to the directions on package

1/2 cup parsley, chopped

1 pomegranate, seeds removed

1/2 cup green onion, chopped

1/4 cup dried figs, chopped

1/4 cup toasted almonds

juice of 2 Meyer lemons

2 Tablespoons olive oil

1 teaspoon dried thyme

salt and pepper to taste

In a large bowl combine parsley, green onion, pomegranate seeds and dried figs. Add Quinoa in once it has cooled off after cooking it. In a small bowl combine lemon juice, thyme, salt, pepper and olive oil. Drizzle over pilaf. Garnish with toasted almonds.

Enjoy!

Happy Food Day!

Salisbury Steak with Mushroom gravy

 Ahh.....yes. The TV dinner redo. Full disclosure - My past experience with this dish was courtesy of Miss Swanson. The only reason I was probably warming this TV dinner up at all was to dig into the dessert. I like to think as an adult my palate is more refined. I prefer homemade comfort food as opposed to popping my dinner into the microwave and listening for the peep, peep, peep. If you have never had this homemade before, you are in for a treat. It does bring back childhood memories and I'm assuming it reheats well if you have leftovers. That is a big "IF".


*This recipe was adapted from Simple Quintessential Cuisine

Salisbury Steak with Mushroom gravy

1 1/2lbs ground beef
1 large onion (mince 1/3 and slice the rest)
5 finely minced garlic cloves
3 eggs
1 cup unseasoned bread crumbs
1 tsp steak seasoning 
1 ½ tsp kosher salt
¾ tsp pepper 

4 C beef broth
2 C sliced mushrooms
3 tbsp all purpose flour
1/2 C dry red wine 
3 tbsp butter
1 tbsp olive oil


Directions:

In a medium sauce pan bring beef broth to a slow simmer and add mushrooms; the purpose being to draw out the mushroom flavor into the broth.  While that’s occurring place a large frying pan or cast iron skillet over medium high heat and add olive oil and butter.

 In a large mixing bowl, mix together beef, minced onion, 1 tablespoon of the minced garlic, steak seasoing, eggs, bread crumbs, salt and pepper.
 

 Form the beef mixture into large patties and then place into the pan.  Sear the patties well on both sides and then remove from the pan and place into a large casserole.

In the same pan add another 1 ½  tablespoons of butter and olive oil and then add sliced onions and remaining garlic and sauté for 3-4 minutes.  

 Add in the flour, stirring for an additional minute, then pour in the red wine while you continue to stir.  Next pour in the mushroom broth continuing to stir until thickened. 


Pour sauce over the patties.  Cover the casserole with tin foil and bake at 375 degrees for 30 minutes.

Enjoy! 

Roasted Poblano Soup

Today I'm so excited to be guest posting on Wendy's fantastic food blog The Weekend Gourmet. It has been a pleasure following her blog and getting to know her. The recipe I'm sharing today is Roasted Poblano Soup. The first time I had this soup was at a neighborhood soup and salad place. I was hooked immediately. It is creamy, with a hint of heat from the peppers. The grilled corn and cherry tomato garnish gives it some texture and makes the flavors pop. We tend to like our food HOT down here in Texas, so you may want to check the level of heat in the peppers before you add them to the soup. Usually I will make a generous portion of this soup and then have it for lunch during the week. It pairs nicely with some quesadillas or a nice green salad.

Roasted Poblano Soup:

2 medium poblano peppers 

2 russet potatoes, peeled, diced and boiled until fork tender

2 cloves of garlic, minced

1/2 small onion, chopped

1 small head of fresh spinach, washed and well drained 

 ( you could also 1 cup of frozen spinach, thawed and well drained)

1 cup of cilantro, chopped
1/2 cup half-and-half

4 small fresh corn cobs, grilled and kernels removed from the cob

2 tablespoons olive oil

1 teaspoon of salt and pepper

Fresh cherry tomatoes, roasted corn and Queso Panella for garnish

Directions:

Preheat oven to 350 degrees. Wash poblano peppers and rub them with olive oil. Place them on a baking sheet and bake for 30 minutes. Remove from oven and immediately place them in a brown paper bag. Let them sit for 10-15 minutes. Once peppers have cooled, remove skins and set aside. 

In a large soup pot, add onions and garlic. Cook for 5 minutes. Add in spinach and cook until wilted. Add cooked potatoes, roasted poblano peppers, cilantro, half-and-half and puree in a food processor or with a hand held mixer. Season with salt and pepper. 


Garnish soup with fresh grilled corn kernels, cherry tomatoes and cheese.

Enjoy!

Things I'm Thankful For

{things i’m thankful for by laurageorge on Flickr}

Baked Apple Chips

I have a fondness for apples. I think it is part of the reason I look forward to fall. I can't wait for apple season to begin. I usually eat them for breakfast or for a snack. When I was craving my mid afternoon snack the other day, I thought why not do something different. That is when it occurred to me to sprinkle them with apple pie spices and bake them. The first batch did not turn out. In fact, thanks to the oven being set too high, they were slightly burnt. I also realized it helps to cut the apples on a mandoline. I just tried to slice mine really thin. The thinner you can get them the crispier they will be. I also realized that you want to cook them on a low temperature. I set the oven at 200 degrees, however, when I make them again, I would set it at 250. The slow and low method is the best. I didn't even bother to core them. I think next time I'm going to experiment with a variety of different apples. Here is my recipe:

Baked Apple Chips

1-2 Apples (I used jonagold)

Spices - Vanilla sugar, ground cloves and cinnamon

Directions:

Slice apples very thin. Line a baking sheet with parchment paper and arrange apple slices. Bake at 250 degrees for 30 minutes. Flip apples over and cook for another 30 minutes.

I'm thinking that these would go well with some pumpkin butter. What do you think?