Popping Quinoa Salad with Mustard Lemon Vinaigrette

"Why popping?" you might ask.  I bet if you ask this questions, you've never had quinoa.  Am I right?  Aha, i thought so!  Quinoa is amazing!  Most commonly thought of as grain, it is actually a seed, and is a member of grass family (think wild rice).  Why is it so good?  It's extremely high in fiber and protein - so it is a must staple for all of you, especially for vegetarians and vegans.  Just 1/3 cup of cooked quinoa will deliver 3 grams of fiber and 6 grams of protein.

But enough of the healthy chat.  Afterall, if it doesn't taste good, you wouldn't eat it.  And I promise, this salad is delicious!

Ingredients:
1 cup red quinoa (I love the color, but feel free to use the standard quinoa if you can't find red)
1 red bell pepper, diced
1/2 English cucumber, diced
1/3 cup chopped Kalamata olives
1/4 cup onion, diced

Dressing: 
3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed) - want more lemon flavor? add some zest!
1 tablespoon dijon mustard
1 garlic clove, grated
salt and pepper to taste

Directions:
1. Combine 1 cup quinoa and 2 cups water in a small pot.  Season with salt.  Bring to a boil and cook, covered, for 15 minutes or until the quinoa is cooked and the water has evaporated.  Want more flavor?  Use chicken or vegetable broth instead of water.  When cooking quinoa, I sometimes add a few crushed cloves of garlic and a bay leaf to the water.
2. While the quinoa is cooking, mix the vegetables in a bowl.
3. Whisk the dressing ingredients together.  Adjust the seasoning.
4.  Pour the dressing over hot quinoa.  Adding dressing while quinoa is still hot will allow it to absorb more flavor.
5.  Mix quinoa and vegetables and eat.

Beauty of this salad is that it's great at any temperature - hot, warm, room, or chilled.  Make a double batch and you'll have lunch ready for the next day!

In The Kitchen with Melissa - Melissa's Tuscan Soup with Potatoes, Kale and Bacon

Do you have a signature dish?  Whenever people ask me what my signature dish is, I stare, and stare, perhaps scratch my head, sigh, and say "No, I don't have one."  My friend Melissa, on the other hand, does have a signature dish - Melissa's Tuscan Soup.

On the same night that I shared my recipe for Savory Southwestern Sweet Potatoes, Melissa shared her recipe for a delicious, comforting and heart warming soup!

While Melissa was cooking, I was paying close attention and taking mental notes.  Like many chefs, she didn't use an actual recipe with measurements - she must've made the soup so many times for friends and family that she knew it by heart and measured the ingredients by feel.  So the recipe below is more of a method.

1. In a large soup pot saute diced onion and chopped garlic.

2. Add sausage (Melissa used a spicy sausage variety, but you should feel free to use the kind you like).  Saute sausage and onions until tender.  Sprinkle red pepper flakes.

3. Add thinly sliced potatoes (Melissa used a food processor to slice her potatoes.  She left the skin on - gives you more nutrients!).

4. Add 4 cups of chicken stock.  Have your own homemade chicken stock?  Great! Use it.  Otherwise use low-sodium, low-fat chicken stock.

5. Bring the soup to a boil, lower to a simmer and cook until potatoes are tender.

6.  Time for white and green!  Add chopped kale, about 4 cups and a few cups of milk.  If you are feeling extravagant, you could add some half and half for richness, but honestly, you don't need it.  The soup turns out really creamy and rich as is.  Be careful not to boil the milk.  Gently heat the soup to wilt kale.

7.  Time for one ingredient - crumbled pepper bacon.  Melissa used 4 slices.  It really adds a nice kick and texture to the soup.  Ladle up and enjoy!

I truly hope that I did Melissa's soup justice.  The soup was hearty, comforting and delicious.  Try it for yourself and let me know what you think!

Photo Memories of Summer - Cooking & Grilling

Summer, you have been gone just for a few days and I miss you already.  You have been replaced by cool, grey days, drizzled with cold.  I shall remember you and look forward to seeing you in year! You will be back, and I will be here, waiting.  For now, a few photos to remember you by.  Love, Anna

In The Kitchen with Melissa - Southwestern Savory Sweet Potatoes

Have you ever thought about having a savory version of sweet potatoes?  Just because they are called sweet, doesn't mean that they need to be dozed with sugar, butter, and cinnamon.

A few weeks ago, I shared one of my favorite Savory Sweet Potato recipe with my friend Melissa.

3 large sweet potatoes, peeled and cubed
1 lime, juiced
1 jalapeno pepper, seeded and minced
1/2 bunch cilantro, chopped
2 Tbsp olive oil
Salt and Pepper to taste

Place potatoes in a medium size pot.  Cover with cold water, season with salt and bring to a boil over medium high heat.  Lower the heat and simmer the potatoes until completely tender, about 15 minutes.  Drain.

Mash the sweet potatoes in a large bowl. If you have a potato ricer, this is where you want to use it (it will do a super fine job of getting rid of those fibers!).

Mix the potatoes with lime juice, jalapeno, cilantro and olive oil.  Season with salt and pepper.

I bet you are going to love this way of eating sweet potatoes.  Let me know what you think!  Pictured below are the Southwestern Savory Sweet Potatoes with grilled Chicken Sausages and Lemon Garlic Green Beans.

Ground Pork Burgers Laced with Lemon Zest, Celery, Onion & Garlic

I cook a lot with pork - have you seen the latest Pork Chili recipe?  Pork IS the other white meat.  It can be relatively inexpensive and healthy.  And best of all?  It is versatile!  From the low-and-slow BBQ, to falling-off-the-bone ribs, to succulent pork tenderloin - the options are endless!

Today, I work with lean ground pork.  Rather than a straight up salt & pepper burger, I add a few extra ingredients for some elevation.  The lemon zest is a lovely brightness agent and has a very refreshing aroma.  The sauteed vegetables add a bit of crunch and lots of nutrients to the burgers.  Notice, there are no bread crumbs - instead, I use one egg to bind the burgers.  Enjoy!

1 Tbsp. olive oil + extra for cooking burgers
2 ribs celery, diced
1 small onion, diced
2-3 garlic cloves, chopped
2 pounds lean ground pork
zest of 1/2 lemon
dash of Worcestershire
dash of Sherry Vinegar
Salt & Pepper to taste
1 large egg

In a large skillet, heat olive oil over medium high heat.  Add celery, onion and garlic, and saute for 5-7 minutes, or until vegetables are almost tender.

Mix pork, lemon zest, Worcestershire, Sherry Vinegar, salt and pepper.

Add sauteed vegetables and gently stir, do not overwork.

 Add one large egg.  The egg will bind the burgers together.

Add more oil if needed to the skillet.  Form pork burgers into desired size and cook for 4-7 on each side (depending on the size).

Enjoy with or without a bun.

Saturday Snapper Supper - Cooking with Alla

I have this wonderful friend Alla.  We actually met through a JConnect cooking class and share a love for food and cooking, among many other things.  Alla's home is a home away from home with me, and having her as a close neighbor is quite handy.  I can't tell you how many times we have planned to cook together.
"Let's cook tonight!" she says.  "Ok, great!" I say and head over to her place.  What happens next?  We meet and realize that we are both too hungry and tired to cook, and end up going out to eat (sushi and pho are the most popular options.)

Well, the no-cooking spell finally got broken on a Saturday afternoon.  We both were fired up with energy and enthusiasm to cook our first meal together!

Now, I am quite particular in the kitchen and like certain things done the right way (or my way) and was a bit hesitant about sharing the cooking duties, but we worked great as a team and I learned a thing or two about compromising (no onions were used and somehow I managed to survive)! :)

On the menu:

Baked Snapper with White Wine, Lemon & Dill
Couscous Salad with Cranberries, Sauteed Mushrooms, Toasted Almonds and Dill
Fall Salad with Pears, Avocado, Blue Cheese, Almonds and Cranberries

Notice, that we used a few common ingredients in all three components of the dish to tie it all together.  We cooked, I photographed, and then we sat down and shared our first meal.  I am hoping to share many more in the future!

Sautee mushrooms in olive oil for the Couscous Salad

Salad in the making: almonds, blue cheese, cranberries, avocadoes

Couscous Salad ready to plate

Fall Salad

Ready to Eat!

Please email me or let me know if you would like recipes for this meal.

Comfort Me with Chili: Pork & Three Pepper Chili Recipe with Salsa Verde

The Fall is here! It made a rather quiet entrance to Seattle, replacing the sunny and warm Summer days. This change in the weather makes me think of a Russian song.  There's a line "In nature, there's no bad weather, every weather is good."

So instead of fighting it, I choose to embrace it.  And so, I welcome Fall with this hearty bowl of Pork Chili with Three Peppers, Salsa Verde and Potatoes.  Truth be told, the potatoes weren't in the picture when I first started the chili.  But, I slightly went overboard with the heat, and this chili was on fire!!!!  My dear sister, Olga came to the rescue and suggested I add potatoes to absorb the heat.  And that's how this bowl of chili got potatoes.  I hope you enjoy!

Ingredients:
1 Tbsp. vegetable oil
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 poblano pepper, seeded and diced
4-5 garlic cloves, peeled and crushed
1 Tbsp. chili powder
1 Tbsp. Guerra's Natural Seasonings (if you don't have this, use an extra tablespoon of chili powder)
2 tsp. ground coriander
1 tsp. cumin
1/4 tsp. ground cayenne
1 pound lean ground pork
1 28-ounce can of whole tomatoes, with juice
2 15-ounce cans black beans, rinsed and drained
1 7-ounce can Salsa Verde
28 ounces of water
6 medium potatoes, peeled and diced

Directions:

1.  Heat oil in a medium size pot over medium-high heat.

2.  Add onion, peppers, garlic and spices.  Saute vegetables and spices for 7-10 minutes until the vegetables become tender and the spices release the aroma.  Lower the heat slightly, if necessary.

3.  Add pork, tomatoes, beans, salsa and water to the pot.  Stir to combine.

 

4.  Bring to a boil, lowe4 the heat and simmer the salsa for an hour.  While the chili is simmering, use the back of the wooden spoon to bread down tomatoes and pork.  Alternatively, you can use crushed or diced canned tomatoes.

5.  Add diced potatoes, cover and simmer for another hour or until potatoes are tender.

Rosh Hashanah Apple & Honey Challah Recipe

Here's a photo album of "how to" for the Apple & Honey Challah.
The Challah is currently on its last rise before baking.  Full write up with final photos to come later!

3 large apples, peeled for the special Rosh Hashanah Challah

Saute the apple in 1 tablespoon of butter.  Add a sprinkle of cinnamon.

The Jewish New Year is celebrated with apples and honey.  Stir a tablespoon of honey into the apples and refrigerate to cool completely before adding the apples to challah dough.

Divide challah dough into 6 equal parts.  Roll each part into a strip and place 1/6 of apple mixture in the middle.

Bring the ends of the challah dough and pinch to keep the apple filling inside.  Repeat with the remaining 5 parts of dough.

Roll the challah into a circle. Lightly brush with egg wash. Place on parchment paper 2 inches apart and give it one more rise before baking.

The Apple & Honey Challah is out of the oven.  All ready to eat.

Simple Ingredients Make for Good Food: Tomatoes

This has got to be THE best time for tomatoes.  Take them home and enjoy them!  Please don't store them in the refrigerator.  Do not saute them, puree them, or roast them.  Eat them fresh, eat them raw.  How am I eating them?  Today, the tomato is sliced, drizzled with olive oil and sprinkled with chunks of feta and freshly ground black pepper.

First Time in the Pages of Fitness Magazine - Curried Shrimp with Mango Couscous

Pinch me!  I have my first recipe published in Fitness Magazine September 2010 Edition.  Check out page 146 for Dinner in 20: Grilled Curried Shrimp with Mango Couscous

I was once again contacted by Fitness Magazine.  Here is my latest recipe for the