Moroccan Roasted Vegetable Quinoa

On May 16, 2016, in Recipes, by Chris Baccus
0

IMG_4977

If I’m being honest, this recipe is a bit “kitchen sink.” Meaning, I looked into the refrigerator wondering what to make with all the various vegetables I had after a stop this weekend at the La Canada Farmers Market and Whole Foods.

I then took a look at my pantry to figure out which grain or bean to use. After some back and forth with a bag of tri-color couscous and rainbow quinoa, I went quinoa. The choice was simple, since I barely had any couscous left.

What I like about this recipe is it’s flexibility. If you don’t have parsnips, use some peapods or maybe a potato. Just play around with it and experiment on your own.  You can even add some dried cranberries or almond slices.

Create away! Or not and follow the recipe below exactly as I have it.

Moroccan Roasted Vegetable Quinoa
Serves 2-3

1 cup quinoa, uncooked
2 cups water
pinch of saffron
salt

2 cups chopped kale
3 carrots, peeled and cut into 1-inch pieces
1 parsnip, peeled and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 stalks celery, sliced 1/2-inch
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons ground cardamom
2 teaspoons cumin
pinch of saffron
salt and pepper to taste

Preheat oven at 400 degrees. Add carrots, parsnip and red onion to a baking tray lined with foil. Toss together with 1 teaspoon of turmeric, 1 teaspoon, ground cardamom, 1 teaspoon cumin, 2 tablespoons of olive oil and add salt and pepper. Heat for 30 minutes in the oven. Turning every 10 minutes so the vegetables don’t stick or burn to the foil.

IMG_4953

Heat quinoa and water adding saffron and salt to a small pan. Cover and bring to a boil. Once at boil, reduce to a simmer and keep covered cooking for 15 minutes until the water is all absorbed. Turn off heat and set aside keeping covered to stay warm.

IMG_4968

Once the quinoa is done, heat 1 tablespoon of olive oil in a saute pan and add celery and kale along with remaining teaspoon of turmeric, cardamom and cumin.  Toss and saute for 2 minutes. Don’t let the kale get wilted, keep it cooked but still firm. Remove from heat and set aside.

IMG_4961

Assemble dished with a small mound of quinoa and then place kale and celery mixture on quinoa.  Finally, add the roasted vegetables to complete. Optionally, you can add some chopped green onions or scallions.

Enjoy!

 

Tagged with:
 

Mediterranean Spicy Spinach Lentil Soup

On April 12, 2016, in Recipes, by Chris Baccus
0

IMG_4769

I love when I find something easy and new to make.  Pinterest has been a goldmine.  I ran across this easy to make lentil soup recipe last weekend before heading to the market. It only took about 40 minutes to make, making it a good recipe for a busy weekday meal after work.

You can add additional vegetables too. I went with a couple carrots I added some color and more flavor to the dish.

IMG_4759

The recipe has some kick that mostly comes from the crushed red pepper. So go easy on that if you want less punch.  The rest of the recipe is pretty straight forward.  I found the flavors meld better over time as the soup tasted even better a day or two after I made it and used the leftovers for some lunches at work.

IMG_4761

 

Thanks to The Mediterranean Dish for the delicious recipe! I’ll definitely have to try some more from her blog.

Full Recipe: [Mediterranean Spicy Spinach Lentil Soup]

Tagged with:
 

One-Pot Creamy Spinach and Lentils

On October 20, 2015, in Recipes, by Chris Baccus
0

IMG_4028

Lentils are a personal favorite in my vegan and vegetarian cooking. I tend to save a lot of recipes that use them on my Pinterest Mostly Vegetarian board (you can follow me on Pinterest here.) A recent save is this lentil and spinach dish I made last week. It’s pretty easy to prepare and can be done after work, since it only takes about 30 minutes or less to prepare.

IMG_4020

I’d recommend serving it with some bread or a simple salad. It comes out more soup like depending on how much you cook down the liquid. I kept quite a bit of the liquid.

IMG_4023

The end result is fantastic and made for a very flavorful dish we are sure to have many more times to come.

Full Recipe: [One-Pot Creamy Spinach and Lentils]

Tagged with:
 

Vegan Superfood Bowl for #SundaySupper

On July 4, 2015, in Recipes, by Chris Baccus
27

IMG_3262

Bowls are a great way to enjoy vegan cooking. They can include anything.  If you have some vegetables leftover from the prior weekend’s Farmer’s Market finds, a bowl is a fantastic way to use your remaining vegetables.  They’re also easy to travel with whether that includes a meal for lunch at work, a day at the beach, or to bring along for long road trip so you can avoid fast food.  Packing a vegan bowl is easy and simple.

This week I wanted to experiment a bit with dressing.  I also wanted to incorporate something known as superfood.

So what are superfoods?

I wondered that too and did a little research to learn more.

In it’s simplest form a superfood is basically any food that is good for your health.  Well that seems pretty broad and inline with most of what I eat. There must be more to it than that, right?  There is more. Foods that are dense in nutritional content are considered superfoods. Examples include ingredients like hemp seeds, chia seeds, seaweed, and many other foods are rich in nutrients in a compact size.

There is no agreed upon definition when it comes to superfoods. That issue has been a key criticism from many who are quick to attack the term superfood as simply a marketing term, chosen be a few savvy companies who use the term to sell products using a small amount of a superfood as a way into questionably better health.

IMG_3251

I’m not a nutritionist nor do I pretend to be one like The Food Babe.  I honestly don’t really care about the use of superfoods as a nutritional edge.  The reality is most of the superfood products use so little of the superfood ingredients that the benefit is likely very small, if there is any real benefit at all.  Even this recipe uses only a small of amount of superfoods like maca powder and hemp seeds.

What I do know is that the recipe here is good for you. It uses only real foods and is loaded with fresh, unprocessed, organic ingredients.  You really can’t go wrong with this dish.  Is it super?  Maybe.  I know it is super in taste and that’s what is most important to me and my family.

 

Vegan SuperFood Bowl
Server 4

2 cups dried farro
8 cups water
1/2 teaspoon salt
2 tablespoons olive oil

4 red beets, 1-inch diced cubes
1 purple bell pepper, cut into strips
2 japanese sweet potatoes, 1-inch diced cubes
1 tablespoon olive oil
salt and pepper to taste
1 bunch kale, rough chop
3 carrots, peeled and grated into long strips

For dressing

¼ cup almond butter
1/3 cup water
3 tablespoons fresh lemon juice
1 teaspoon maca powder
1 tablespoon low sodium soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon hemp seeds
2 tablespoons olive oil

Preheat oven at 375 degrees.

Bring water to a boil and add dried farro and salt. Cover and reduce heat to a simmer. Cook for 20-25 minutes until the liquid has been absorbed by the farro. Remove from heat and fluff with a fork while adding olive oil.

IMG_3237

Meanwhile, place the beat, jicama, and bell pepper on a cookie sheet with parchment paper. Drizzle olive oil and add salt and pepper. Place in preheated oven and cook for 20 minutes.   Remove from oven and set aside. Should be ready about the same time as the farro.

IMG_3243

Make the dressing by placing all ingredients, except the water, into a VitaMix or blender and blend. Add half the water and blend. Continue to blend and check consistency then add more water as necessary. It should not be watery or paste-like. You want a smooth and creamy dressing.

IMG_3247

Place a generous spoonful of cooked farro in each serving bowl. Add some chopped kale and carrots to each bowl. Then divide the roasted vegetables between bowls and keep ingredients separated. Drizzle the dressing in each bowl then serve with some rustic bread and butter.

Enjoy!

 


 

Want more great food that will travel recipes? Checkout this week’s Sunday Supper posts from some really great food bloggers.

Adventurous Appetizers

Destination Desserts

Mains in Motion

Sightseeing Sides

Traveling Treats

More Tips

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more greatSunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

 

 

Tagged with:
 

Vegan Tacos with Mashed Sweet Potato

On April 6, 2014, in Recipes, by Chris Baccus
0

IMG_6200

Vegan Tacos with Mashed Sweet Potato
Serves 6

18 corn tortillas
canola oil for frying

1 large Japanese sweet potato, peeled and cubed
1/4 cup almond milk
1 can black beans
2 carrots, cubed
1 green pepper, diced into small chunks
1 teaspoon cumin
salt and pepper
cilantro, finely chopped
green onion, cut into 2-inch long pieces

hot sauce, optional

Heat water to a boil and add cubed sweet potato and cook for about eight minutes until soft.  Remove from heat and drain. Add almond milk, salt and pepper to mash to a creamy consistency. Add more almond milk if necessary.

Meanwhile, heat the black beans in a small sauce pan on low heat.  In a separate saute pan on high heat add canola oil using enough oil to barely cover a tortilla.  When hot, add one tortilla at a time for just about 5 seconds turning once using tongs and then placing on paper towel to pat dry of any excess grease. Repeat until all tortillas are softened in oil.

In a small pan, add some olive oil and the cut carrots and green pepper. Add some salt, pepper and the cumin. Mix and heat over medium-high heat for about 5 minutes to soften and let flavors combine. Remove from heat when done.

When everything is done cooking turn off the heat of all burners and assemble tacos.  Serve placing carrot and green onion mixture and then add the black beans.  Place a spoon full of the sweet potato on top and then sprinkle with chopped cilantro and add a couple pieces of green onion on top.  Add your favorite hot sauce if desired.

Tagged with:
 

Lentil and Feta Spinach Salad

On December 27, 2013, in Recipes, by Chris Baccus
0



lentilbowl

 

There are a few go to dishes I have when making a quick lunch or needing something for a picnic or potluck.  This dish is one of those go to options. It only take about 30 minutes to prepare and most important it tastes great.  The dijon vinaigrette adds a lot of flavor that adheres well to the lentils and cheese.

It’s also a great alternative to a pasta dish for weekday night dinners. Serve it with a side salad and some fresh bread to make a more complete meal.

You can substitute the feta with goat cheese or substitute the spinach with kale.  There are a lot of options here to fit what you may have available in your garden or fridge.

Lentil and Feta Kale Salad
Serves 4

1 cups lentils, dry
4 cups water

1 bunch spinach, rough chop
2 celery stalks, 1/4 inch cut
2 carrots, 1/4 inch cut
1 bell pepper, 1/4 inch cubed cuts
1/2 red onion, diced
4 oz. feta cheese, crumbled
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dijon vinegar
coarse ground black pepper

Cook lentils in a pot with 8 cups of water, or follow your package directions.  Heat to a boil and then simmer covered for 20 minutes.  You want them firm, not mushy. Drain and set aside.

Add 1 tablespoon of olive oil to saute pan on medium-high heat. Add onions and cook for 3 minutes then add the carrots, bell pepper. and celery. Cook for an additional 3 minutes and add chopped spinach cooking down the kale for about 2-4 minutes.

20131222_123744

In a small bowl, mix the balsamic vinegar and dijon mustard. Combine slowly the olive oil continuing to stir to keep the dressing thick. Add more olive oil if necessary.

Finally, in a large bowl combine the lentils and vegetable saute mixture.  Pour over the dressing and add half of the crumbled feta cheese.  Mix.  Finally, add the remaining feta to the top of the dish and serve.

 

Tagged with:
 

Chicken Curry SousVide

On December 8, 2013, in Recipes, by Chris Baccus
1

 

IMG_5487

I’ve made quite a few recipes using my Sous Vide Supreme. The thing I really like most about it how I can cook meat to a perfect doneness by leaving it in the water bath all day while I go out enjoy whatever else needs to get done.

Today I prepared a couple bone-in chicken breasts with some Jamaican yellow curry powder and placed them in the Sous Vide at 175 degrees before leaving the house.  We spent the early part of the day at a coworker’s house. She and her husband do a yearly help a family out during the holidays. This year it was a mother with four kids and coincidently two of the kids were twin 7 year olds. So it was great shopping with our twin boys Saturday to find something for the twin girls and the rest of the family.

Meanwhile at home the chicken cooked for a good 5 hours before we arrived back after wrapping gifts and getting some other Christmas shopping done.

IMG_5465

This recipe is pretty simple and you can keep it really simple  by cooking the chicken and serving it with rice and vegetables. The chicken came out ready to serve done, but I wanted to make more of a curry soup.

Chicken Curry
Serves 4

2 bone-in chicken breasts, skinned removed
4 tablespoons curry powder
3 tablespoons peanut or olive oil
3 tablespoons soy sauce
1 small onion, half moon slices
4 large brown mushrooms, rough chop
1/2 head cauliflower, rough chop
1 large carrot, cut into 1/4″ rounds
3 cups chicken stock

Cook the chicken in the SousVide Supreme for 4-5 hours at 175 degrees. Seal the chicken in the vacuum sealer first and sprinkle with 2 tablespoons of curry powder. Drop into water bath and cook.

IMG_5468

Remove the chicken when done. It will easily separate from the bone and then rough chop.  Meanwhile heat the peanut oil in a pan with the onion on medium-high heat for 5 minutes. Then add the cauliflower, carrot and chicken also add the rest of the curry powder.  Cook for 2 minutes and then add the soy sauce and chicken stock.  Let the mixture cook for 5 minutes to combine adding the mushrooms in the last minute.

IMG_5475

Serve in a bowl with a small bowl of Jasmine or brown rice on the side.

Tagged with:
 

Pear Zucchini Stir Fry

On August 29, 2012, in Featured, Recipes, by Chris Baccus
0

Before last Sunday I had no clue what a Pear Zucchini was so don’t worry if you do not either.  You can substitue any vegetable here.  A ‘normal’ green zucchini or yellow squash is fine or skip both and add cauliflower and/or broccoli.  Basically this is anything you want it to be.

However, if you are lucky and can find a Pear Zucchini I do recommend it. It is kind of like a zucchini and cucumber hybrid.  It’s a bit sweet and little firmer than a typical zucchini, plus it looks beautiful on your kitchen counter.  I found the one I’m using here at the Alhambra Farmers’ Market held every Sunday morning only a few miles from our home.

Pear Zucchini Stir Fry
Serves 2

1/2 Pear Zucchini or 2 zucchinis, cut into cubes
2 carrots, cut into half moons
12 green beans
1/2 small red onion, diced
1/4 cup sesame oil
1/2 cup vegetable broth
1/4 soy sauce
1/4 tsp brown rice vinegar
1/2 tsp minced ginger
1/2 tsp minced garlic
1/2 tsp mild curry powder
black pepper to taste

1 teaspoon cornstarch
2 tablespoons water

In a wok, add sesame oil and minced ginger and garlic. Cook for 2 minutes to release flavors.  Add vegetable broth, soy sauce and brown rice vinegar in wok, whisk together and cook for 3 minutes on medium heat.  Remove sauce from pan and set aside. Do not rinse wok.

Return wok to heat and add onions and carrots cooking for a couple minutes then add zucchini.  Add curry powder and some fresh cracked pepper.  Cook in wok for about 3 minutes.  Return sauce to wok and cook for another couple minutes.

In a small cup combine a teaspoon of cornstarch and 2 tablespoons of water.  Add to wok right before serving mixing it into the sauce, this will thicken the sauce right before serving.

Serve with rice.

 

Tagged with:
 

Pappardelle in Red Wine Beef Ragu

On August 20, 2012, in Featured, Recipes, by Chris Baccus
1

Sunday night is always a special evening when it comes to cooking.  Not only is it the last evening before the work week where I can spend more time preparing and cooking a meal.  It is also a time to enjoy some twitter chat with fellow foodies on #SundaySupper chat. Tonight they were doing recipes made or paired with wines.  I had been planning on making a Korean beef dish with rice, but switched after seeing a Pappardelle dish my friend Chuck Hemann posted to his Facebook page yesterday and after noticing it was a wine theme on #SundaySupper.

Today’s Studio City Farmers’ Market had the pasta vendor there selling some freshly made Pappardelle noodles. There were also some amazingly beautiful organic local carrots too. In case you haven’t seen what a real carrot looks like; instead of all the perfectly colored and shaped carrots at the typical grocery store, here you go.

I modified a couple Pappardelle ragu recipes.  Most called for a combo or some version with beef, pork, veal and even ground boar.  I would’ve loved making something with all four, but I only had some grass-fed ground beef.  I also went with a California Red Wine blend that added a nice rich flavor to the ragu.

Pappardelle in Red Wine Beef Ragu
Serves 4

1 lb Pappardelle noodles
1 lb ground beef
2 cups red wine
1 cup vegetable broth
28 oz can of whole peeled San Marzano tomatoes
1/4 cup olive oil
1 carrot, diced small
1 medium onion, diced small
1 celery stalk, thinly sliced
2 garlic cloves, thinly slided
4 Sage leaves, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
Salt & Pepper to taste

In a large stockpot add the olive oil and heat on medium-high until hot then add the ground beef.  Add the dried oregano, basil and some salt and pepper to taste mixing it into the ground beef in the pan.  Cook for about 5-7 minutes stirring often to evenly cook and get some browning of the meat. Set cooked beef aside in a separate dish.

Do not clean the stockpot and return to the heat adding the onion, carrot, celery, garlic and chopped sage. Cook on medium-high heat for a minute then cover and cook on low heat for another 7 minutes.  After vegetables have cooked return ground beef to pot.

Crush the canned tomatoes in a bowl with your hands.  Pour tomatoes into pot with vegetables. Add the red wine and vegetable stock. Heat the pot to a boil and then cover reducing heat to a simmer cooking for 1 1/2 hours.

In the final 20 minutes of cooking the ragu, start the water for your noodles.  When ready, add the Pappardelle noodles to the boiling water and cook accordingly. About 5 minutes for fresh and follow the directions on the package for dried noodles.

Serve with large shavings of Parmesan Reggiano cheese.

Tagged with:
 

Gordon Ramsay’s Shepherd’s Pie

On March 18, 2012, in Featured, Recipes, by Chris Baccus
0

Thank you FoodieChats. If you are not familiar with #FoodieChats on Twitter, I highly recommend you join the weekly chat held every Monday night at 8pm EST.  The group’s Facebook page posted a Shepherd’s Pie recipe from Gordon Ramsay that looked quick and flavorful so I decided to give it a try.  Here is the video rapidly showing how to make it:

 

Boil 5 medium Yukon gold potatoes in a pot of salted water.  Let them cook for about 10 minutes and start cooking the meat filling while potatoes cook.

First you begin with a pound of ground beef and a 1/2 pound of ground lamb. Cook it down, not letting it burn or get dry. Using a grater mince 1 1/2 medium size carrots and a small red onion and 2 cloves of garlic.

 

Let that all cook for about 3 minutes.  Add 2 tablespoons of tomato paste, 1 tablespoon of worcester sauce, 1/2 cup red wine, 1 teaspoon of chopped fresh rosemary, and 1 teaspoon of chopped fresh thyme. Let that combine and reduce until the wine is reduced by half for about 3 more minutes.  Then add 1 cup of chicken stock.  Let that cook down until the liquid is evaporated.

Once evaporated, spread the meat mixture into casserole dish.  Your potatoes should be ready by now and you can mash them with some milk, butter and 1/4 cup of Parmasen cheese.

Now spread the mashed potatoes on top of the meat mixture using a cake knife to make it smooth.  Using another 1/4 cup of freshly grated Parmasen cheese spread that on top of the potatoes and then “fork” the potatoes to give it small peaks. Place in 400 degree oven for 20 minutes checking for a nice light brown top, no burning.

Will serve about 4 people.

Tagged with: