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Wednesday, June 24, 2015

Greek Green Bean Salad




What happens when you have a professional photographer over for dinner?  You get professional shots of your food!  SCORE!  My friend Stacy met me at our old house to take some new photos for the listing.  As a pro, she's got the equipment to take some wide angle shots so she was able to really do justice to the old place.  After photos, we were off to the new house for a tour.  She loved the kitchen and the master bathroom in particular.  So do we.  And, all the windows and all the trees.  Yes, we do love our new home!!! 

I'd had Connie pick up some salmon, green beans, strawberries and cherry tomatoes.  The basis for a really fun meal.  We made our favorite  Salmon with Marmalade Glaze



and my mom's parmesan noodles.  Except, I used truffle cheese in place of the parmesan.  Oh, la la! 



Along side that I made a salad with strawberries and a green bean tomato salad. 

Let's start with the salad with strawberries.  There's a place called Queen Creek Olives outside of Phoenix in Queen Creek.  Addictive.  Highly addictive olives.  And, olive oil.  And, balsamic vinegar.  And lots of other wonderful things like barbecue sauces and cheese spreads and chutneys.  Oh, yes.  I order their stuff by the case.  And, we inhale it.  Last time I was in Phoenix I went to one of their stores and taste tested.  One of the combos I bought was rosemary olive oil with a cranberry balsamic glaze.  I heated a bit more than a tablespoon of the olive oil in a skillet and added cored, halved strawberries.  When they'd warmed through a bit, I poured some of the cranberry balsamic glaze in.  Connie had thinned the mesclun in the garden so I mixed that with some chopped beet greens.  The warm strawberries and dressing were poured over and served. 



The noodles are medium egg noodles cooked then tossed with butter, fresh parsley and shredded cheese.  Couldn't be simpler.  And, every time I make them Connie tells me how much he likes them.  Me too!

Last but not least, the green bean and tomato salad.  I'd read a blurb in a magazine recently about green beans, tomatoes and feta cheese.  This was served with a bottled Greek vinaigrette.  Um, thanks but no thanks.  There are very few bottled dressings I'll use.  Most of them taste old and stale to me.  Probably thanks to all the preservative crap they put in them...  Oh, well, I'd make my own.  I went on food.com and found a recipe by Sue Lau.  She mentioned using her dressing on kalamata olives.  Bingo, I'd add those.  And, we had a jar of pickled garlic that was just screaming to be opened.  Now, the recipe called for oregano.  But, I wanted to use basil.  Don't ask me why because oregano is the quintessential Greek seasoning.  But I did so I did.  LOL.  That's the benefit of being the chief cook around here.  My kitchen.  My rules.  To quote a coffee mug from fine young stepson Matthew. 

We loved the whole dinner.  Ate it out on the deck.  Watched the hummingbird come and drink many times.  Loved the view.  And, loved the break from the heat and humidity.  I know it'll be back but for one evening it was delightful. 




So, here's the recipe:

Greek Green Bean Salad

Ingredients:

for the salad:
1 lb green beans, trimmed and cut into 1" lengths
1 pint cherry tomatoes
4 oz feta cheese
1/2 c Kalamata olives, chopped

For the dressing:

2 T red wine vinegar
2 T fresh lemon juice
3 garlic cloves, minced
1 t oregano (I subbed 6 basil leaves, minced - added to the salad, not the dressing)
1 t kosher salt
1 t Dijon mustard
1 t sugar
1/2 c extra virgin olive oil

Directions:

Bring a medium saucepan of lightly salted water to a boil.  Blanch the green beans for a couple of minutes.  Drain them and dump them into an ice bath.  You want them dark green and slightly crunchy.  Quarter the cherry tomatoes.  Crumble the feta cheese.  Drain the green beans and toss the salad fixings together.  You might want to add pickled garlic (chopped) or pepperoncini (chopped) or if you're adventurous, minced jalapeno.  Mix all of the dressing ingredients except the olive oil.  Slowly whisk in the olive oil so the dressing will emulsify.  Pour the olive oil over the salad ingredients.  Toss well and serve.

adapted from food.com by Sue Lau

Sunday, June 14, 2015

Mushroom Parmesan Muffins




In the Blogger C.L.U.E. Society we have such an interesting group of bloggers.  Some specialize in one thing or another and others don't.  That's why when I needed to make muffins for a girls dinner I immediately went to FoodLustPeopleLove by my friend, Stacy.  She can be counted on for a new muffin recipe every once in a while on a Monday morning.  As I was hunting for something savory, I found several sweet muffins that I'd really like to make.  Peanut butter and jam would be the first.  I'm not a huge peanut butter fan unless it's in something.  Like a muffin.  There's also a spinach feta savory muffin that caught my eye.  But, I used up the frozen spinach and haven't replaced it since I've not had the opportunity to organize my freezers since the move...

Doris, Donna and Patti are coming over to see the new house.  The new mell of a hess is more like it.  I'm not sure why we keep showing our friends our mess.  But, we do.  And, I think everyone is looking beyond the piles of boxes remaining and realizing how lovely this place will look in a few weeks.  What's that saying?  Progress is messy?  Yeah, that's what's going on here.  Last night we cleared enough of the garage to actually get a car in.  Three and a half hours of back breaking work in almost 90 degree heat and humidity.  I finally got a wet towel and just kept it draped around my neck.  Poured ice water on it every few minutes to keep it cool.  Ten boxes of clay pots and flower pots and other assorted shed goodies got unloaded onto a shelving unit.  Another ten boxes or so came in to the house to be unloaded.  Oh, joy.  But, we got a lot done!

Doris is bringing salmon.  Donna is bringing a veggie.  Patti is bringing a dessert.  I'm going to do an appetizer, a salad and a roll or muffin.  I thought these would be perfect with salmon.  And, now that I've devoured one, I know they will be!  I just need to get a good compound butter made and put in the freezer overnight. 

These came together so easily, even for a non-baker like me!

Mushroom Parmesan Muffins

Ingredients:



5 oz mushrooms, reserve two, mince the rest
2 cloves garlic, minced
1 small jalapeno pepper, seeded and minced
2 T butter
2 c all purpose flour
2 t baking powder
3 oz Parmesan, grated
1/2 t salt
2 eggs
1/4 c oil
3/4 milk

Directions:

Preheat your oven to 350.  In a medium skillet, melt the butter.  Saute the mushrooms, garlic and jalapeno. 




The mushrooms will initially release a good bit of moisture.  Make sure all of that moisture has evaporated before you turn off the heat.  Allow the mushroom mixture to cool while you prep the other ingredients.  Mix the dry ingredients in a medium mixing bowl and the wet ingredients in a smaller one.  Whisk the wet ingredients to mix. 





Slowly add them to the dry ingredients along with the mushrooms.  Spoon the batter into muffin tins.  Top each muffin with a very thin slice of one of the reserved mushrooms. 


Bake for 20 minutes or until done. 


Here's a link to the recipe on Stacy's blog:  Mushroom Parmesan Muffins

Wednesday, June 10, 2015

Barbecue Chicken Salad with Smoky Barbecue Vinaigrette





Picnics!  That's our theme this month for the Blogger C.L.U.E. Society.

I had a heckuva time keeping my focus on picnics while reading Aly's blog, Cooking in Stilettos.   I kept finding wonderful recipes that just might not work for a picnic.  Macadamia nut crusted French toast.  Do you suppose I could cheat and do that one?  It sounds amazing.  Actually, it sounds like a recipe I've got to put on my make soon list.  Then, there was butternut squash with blue cheese and shallots and pecans.  What a fabulous combination.  Focus, Kate.  Focus.  Picnic.  Ok, fine.  There was lemon chicken, Mexican street corn salad, guacamole, chiles rellenos quiche.  How about barbecue chicken salad with smoky barbecue dressing?  Doesn't that just make your mouth water?  Me too!  On the sweet side (you do need a dessert for a picnic!)  there were the boozy cherries and the chocolate caramel studded toffee bars.  Oh, and the bourbon brownies with bourbon frosting.  Wonder how those would be with a bit of bacon added.  Sounds decadent!   How to decide?

Finally, a decision.  I just couldn't get the barbecued chicken salad out of my mind.  I'd made the bourbon brownies.  But, I didn't have bourbon so I used Scotch.  Don't get me started on the STOOOPID laws in Indiana.  We can't buy booze in a store on Sundays.  Because our legislators are in the hip pocket of the folks who don't want to be open on Sundays.  Nothing about convenience for the consumer.  Let's worry about all that money you need for your next campaign.  ARGH!  Makes me crazy.  While we were moving we'd use something up and not replace it.  And, we've not made a list of what we're missing.  So, we're missing a bunch of things.  Well, I also didn't have dark chocolate chips.  So, I tried replacing some of the milk chocolate chips with bitter chocolate bars.  The brownies were dry.  Very dry. Like we each ate one and the rest went down the disposal.  It was all my fault for substituting like crazy. 

I'd bought everything I needed to make the salads for Sunday evening dinner.  Saturday afternoon I'd headed to Bloomington, IN for a Kappa Kappa Gamma reunion.  Five classes of gals.  About 40 out of 150 showed.  It was a hoot.  After lots of chips and sweets and wine, I was more than ready for a salad.  So, fine, I'd switch gears and blog about the salad rather than my pitiful attempt at brownies.  I'll go back to my sorority sister Sally's recipe that I can make despite the fact that I'm just not a wonderful baker.  But, I'll have to try brushing those with bourbon and making an icing with bourbon.  And, maybe I'll go wild and put in some bacon.  Just for testing purposes, you know. 

Well, let's talk about the salad, OK?  Talk about fabulous!!!!!!!!  I made what should have been four servings.  That's 1/2 of a chicken thigh each.  We'll wind up with at least six servings out of this.  I'll need to make more dressing.  But, that's ok because it's easy and oh, so very good.  It's so good that it will become part of our regular salad rotation at the office.  Along with Giada's chicken salad, Meridian Hills Special Salad and Casa d'Angelo salad...

Before I get into the recipe, let me introduce you to Aly.  She lives in Philly.  Loves living in Philly.  Has a 9-5 that's frequently a 9-9.   But, despite the hours she works, she still manages to post some incredible food!  Here's how to find this recipe on her blog:  Barbecued Chicken Salad with Smoky Barbecue Vinaigrette.

And, if you'd like to see some more wonderful picnic food, please visit my friends listed at the bottom of this blog.  They're a group of really fun folks who also love to cook and eat.  All I can say is I always wind up making about half of the recipes posted...

Grilled Barbecue Chicken Salad with Smoky Barbecue Vinaigrette

Ingredients:

for the salad:

3 boneless, skinless chicken breasts (I used two bone-in, skin on chicken thighs)
5 slices thick cut bacon, browned and crumbled (my addition)
1/3 c barbecue sauce (our house sauce is Sweet Baby Ray's)
1 head romaine lettuce
2 red bell peppers, chopped
2 c frozen sweet corn, thawed
1 small red onion, thinly sliced
1 cucumber, peeled, seeded and diced
1 16 oz can of black beans, drained and rinsed
1 pint cherry tomatoes, halved
1 avocado, diced (my addition)
1 c each coarsely grated extra sharp Cheddar cheese and Monterey Jack cheese

for the vinaigrette:

3/4 c barbecue sauce
1 t cumin
1/2 t chipotle chili powder (replaced the smoked paprika I'm not a fan of)
3 T honey
zest and juice of a lime
3/4 c extra virgin olive oil
1 t freshly cracked black pepper
salt to taste

Directions:

I chose to use chicken thighs because 1) Connie likes them better and 2) they stay more moist when grilling.  The skin on also helps the moisture.  Now, granted, there's not as much BBQ sauce on the chicken when you put it on the salad.  But, the dressing will more than take care of that issue.  So, you grill the chicken.  Here's Connie at the grill.  Don't you love the view from our deck???  Oh, and that's taken through the window above the sink.  Almost makes it fun to do dishes.  Well, ok, maybe not. 



Then, you chop and arrange all of the fixings.  I chose to do a fix your own salad bar kind of a deal. 



Then, you either shred or chop your lettuce.  If you're using it right away, chopping is just fine.  Otherwise, shred it or the cut edges will get brown.

Last but not least, you mix up your dressing.  I doubled Aly's dressing recipe.  We used all of that between dinner and lunch.  Four salads in all.  Now we've got enough for another lunch so I'll make another recipe of it.  That means we'll have three times her recipe.  That's how I showed the measurements up above.  So, please don't triple my measurements or you'll be eating the dressing on your pancakes next weekend just to try and use it all up!  It's really good but probably not great on pancakes.  LOL.   

So, my plate looks a bit helter-skelter.  But this certainly did taste wonderful.  Did I mention we love, love, loved this salad???  Thank you Aly!!



adapted from Cooking in Stilettos



       
  • Lisa from Authentic Suburban Gourmet

  •    
  • Christy from Confessions of a Culinary Diva

  •    
  • Azmina from Lawyer Loves Lunch

  •    
  • Kelli from Kelli's Kitchen

  •    
  • Kim from Liv Life

  •    
  • Stacy from Food Lust People Love

  •    
  • Lea Ann from Cooking on the Ranch

  •    
  • Kathleen from Bakeaway with Me

  •    
  • Anna from annaDishes

  •    
  • Wendy from A Day in the Life on the Farm

  •    
  • Jean from Lemons and Anchovies

  •    
  • Heather from girlichef

  •    
  • Liz from That Skinny Chick Can Bake

  •    
  • Christiane from Taking on Magazines

  •    
  • Debra from Eliot's Eats

  •    
  • Kathy from A Spoonful of Thyme

  •    
  • Rebekah from Making Miracles

  •    
  • Lauren from Sew You Think You Can Cook

  •    
  • Kate from Kate's Kitchen

  •    
  • Aly from Cooking in Stilettos






  • Saturday, May 30, 2015

    Mushroom Lasagna Rolls



    Moving has been a challenge.  First, Comcast disconnected us on the date we'd agreed to.  That was after the first rep did NOTHING  that we'd agreed to.  Then, they sent a technician who obviously wanted to go home.  He told us we had no service and it'd be 30-60 days before they could come dig a new line under the driveway.  Ummm, what was it about the previous owners having had Comcast FOUR days earlier????  A week later they sent another guy.  Orlando.  He was a gem.  Even if he was 2.5 hours late.  He got us set up.  Then, we had no computer cables.  Turns out Connie had put everything we needed in a box.  A box that the movers picked up and moved with the other 400 boxes.  One that ended up at the bottom of a mountain of boxes.  So, even though we finally had internet, we had no computers.  Finally a few days ago, Mark our computer guy, cobbled together enough stuff from leftovers at the office that we had the ability to log on to the internet.  But, our main computer was and still is not up and running. 

    I spent the first week at the new house trying to direct traffic while the pantry was rebuilt, the fence was installed, the heating and cooling was replaced...  One day I counted eight different service folks in and out of the house.  I was trying to unpack the kitchen so we could at least quit eating carryout.  That was marginally successful.  Connie spent that week at the old house trying to get it ready to list.  He succeeded wonderfully.  It looks awesome.  Now, if it would only sell. 

    The second week we came back to the office.  To a week full of meetings for me.  Wednesday afternoon I couldn't load my imaging retriever.  Russell  on the help desk did all he could.  Thursday morning Mark was due at the house to do the cobbling together.  I called him and said please come by the office first and resolve this issue.  Two hours later and he said it looked like Windows had crashed and needed to be reinstalled.  Oh, joy.  That meant the rest of Thursday and Friday were gone.  All of my appointments those days were to be via GoToMeeting and I didn't have a computer to use.  He got everything restored by Saturday.  Well, except email.  I originally had 85 emails in my inbox.  Once the system restored I had about 15,000.  Yes, you read that correctly.  I was not amused.  These were all emails that'd been carefully stored in the right folders over the years.  Now, they'd come back to the inbox.  The same thing happened with my outbox.  And, none of my business email addresses were coming through.  The one I use the most just made some changes to their CRM so we are dealing with wait times in the 20-25 minute range.  So, what to do while holding???  Write a blog!  That is write a blog after I spent 15 minutes trying to get logged in to Blogger...  Seems that since I always log in from home this computer doesn't want to cooperate!

    Before we moved, I had all of my pastas and grains happily stored in plastic containers.  They were wonderfully convenient.  Now, they're in a box somewhere.  I'm missing the dessert plates and coffee mugs with the flowers too.  There's a big space in the attorney's bookcase where those go.  Means there are two boxes of that missing.  Connie found one of them last night.  YAY!  It's the small things that really make me happy right now.  So, the only pasta I had was lasagna.  Once I'd moved everything from one freezer to the next, I decided I HAD to work on using up some of the stuff I'd frozen eons ago.  Mushroom pesto was at the top of the list.  Now, you could very easily substitute some very finely chopped mushrooms sautéed with some garlic, olive oil and truffle oil.  But, I had this:  mushroom pesto.   And, I had cottage cheese and gruyere cheese.  And, I'd finally found a cheese grater.  Not our everyday one, but one that would work.  And, I had a jar of pasta sauce and some cream.  We were in business!   For a clean out the kitchen meal this was amazingly good!  It's one that is so easy for a weeknight yet tastes elegant enough for company.

    Mushroom Lasagna Rollups

    Ingredients

    6 lasagna noodles
    1/4 c mushroom pesto (or an equal amount of very finely chopped mushrooms sautéed with garlic, olive oil and truffle oil)
    1 c small curd (NOT lowfat) cottage cheese
    1 c coarsely grated gruyere cheese
    16 oz jar Arrabiata pasta sauce (we use Trader Joes)
    1/2 c cream
    1 c coarsely grated gruyere cheese

    Directions:

    Cook the lasagna noodles for about a minute less than the instructions call for.  Mix the cottage cheese, mushrooms and one cup of the grated gruyere.  Schmear that on the lasagna noodles and roll them up.  Put them in a baking dish seam side down.  Mix the pasta sauce and the cream and pour it over the lasagna rolls.  Top with the other cup of the grated gruyere.  Bake at 350 for about 30 minutes.




    Wednesday, April 22, 2015

    Real-Life Lasagna





    Carryout is SO boring!  I finally reached the breaking point a few evenings ago.  Out came the copy of Desperation Dinners that I just got from my friend, Diane.  She's moving and is getting rid of most of her cookbooks.  Ummm, we're moving too and I got rid of about four.  Out of about 1200.  I know, it's a disease.  But, at least I don't have a shoe collection!  The first recipe I made was good.  It was a chicken dish.  The second was killer.  Lasagna.  Yes, you read that right, lasagna.  In about 20 minutes.  Now, we'd been to the store and bought a mongo tray of ground beef.  Some went to burgers, some is going to Picadillo from the same cookbook and some is going to Glop (Connie's favorite.)  And, some went to lasagna.  Lasagna that was served with truffled asparagus bundles.  Be still my heart!  Connie would give that dish a six if we were allowed to give anything more than a five!

    LOL, it was amazing.  We had leftovers for lunch and loved it just as much the second time around.  As usual, I made a change to the recipe.  No red wine was called for in the recipe.  We had a bottle of wine that we didn't want to drink.  One of those hostess gift things from a local winery that isn't horrid but isn't worthy of having with dinner.

    We cleared off the table on the screened porch and dug in.  YUMMMM!  Then, with some chattering and a whoosh, Woody Woodpecker showed up.  We've seen a pileated woodpecker in the wooded area behind our next door neighbor's house.  But, we've never seen one at our home.  This guy was tearing through the stump.  The splinters of wood were flying.  And, Connie snuck out the door of the screened porch and just kept shooting pics.  One of them was perfect!



    In addition to Woody, we have some stunning spring bulbs up:

     
     
     



    And, our asparagus patch is producing like crazy.  Here's the asparagus I picked, blanched and froze:



    Connie got our slices of happiness made so we've got breakfast during the move.  Annie and Wee Mac LOVE helping clean out the cheese jars!!!



    Ok, now, I'm going to go into the recipe.  We'll talk about how the moving is going later.  Suffice to say closing is in two weeks and two days...  Yikes!  Oh, and this is what my living room now looks like:



    Real Life Lasagna



    Ingredients:

    8 oz lasagna noodles (for four cups broken)
    1 lb extra lean ground beef
    1 T olive oil
    1 large onion, chopped
    2 t minced garlic
    1/4 c fresh parsley, chopped, optional
    2 t dried Italian seasoning
    2 14.5 oz cans diced tomatoes with juice
    1 6 oz can tomato paste
    1 c dry red wine
    1 c cottage cheese
    2 c (8oz) already shredded mozzarella cheese

    Directions:

    Bring a pot of water to a boil.  While that's starting, brown the ground beef and the onion in the olive oil. I used an oven safe pot.  Just as it's getting done, add the garlic.  Stir in the parsley, Italian seasoning, red wine, tomatoes and tomato paste.  Allow that to simmer while you cook the lasagna noodles.  Now, before you toss them in the water, you need to break them into pieces.  I used about three cups of broken and it was more than enough.  Cook the lasagna noodles until they're tender.  It'll take 8-10 minutes.  Once the noodles are done, drain them.  Add the cottage cheese, half of the mozzarella and the noodles to the ground beef mixture.  Stir well.  Top with the rest of the mozzarella cheese and pop it under the broiler until the cheese is melted.  Serve


    adapted from Desperation Dinners

    Wednesday, April 8, 2015

    Asian Fried Quinoa




    Do chocolate biscotti count as a spring vegetable?  How about blueberry muffins?  Or homemade semolina pizza dough?  I suppose the latter could be topped by spring vegetables and thereby qualify as my April Blogger C.L.U.E. Society post.  But, I was determined to find a recipe chock full of veggies.  Little did I imagine that I’d find THIS recipe.  This bowl full of awesomeness!!!
     
    Kim's blog is chock full of wonderful recipes so I always have an easy time finding something I want to make.  In this case, I found a recipe that not only met the month's assigned theme of spring vegetables but also met my easy to make during moving requirement.  Yes, you read that right.  We're moving.  Long story short, we looked at renovating our current home and adding on a bit.  But, we still had a master bedroom and laundry on the 2nd floor problem.  We hired an architect, got quotes and about had heart failure over said quotes.  An appraiser concurred with us and said it wasn't a smart move.  So, we called our intrepid friends Joe and Susan and asked them to see what kind of inventory was available.  On house number eight we hit gold.  Three days later after the usual back and forth, we had an accepted purchase offer.  And, six weeks to get our house packed up.  Seven boxes a day is my goal.  We're running a bit behind that but have still made good progress.  Needless to say, complicated cooking is out of the question.  We'll be focusing on grilling for the next month or so.  Actually as I type this, it's five weeks and two days!
     
    Here's my confession and funny story about my moving addled brain...  One of the rules with Blogger C.L.U.E. is that we're not supposed to make major changes to the recipe.  Kim had listed what she'd included and what she'd not included.  Here's a link to her post so you can see:  Asian Fried Quinoa.  We'd gotten home late and Connie had immediately headed to the store for a few things.  Then, as I started to assemble the ingredients the doorbell rang.  The guy to do the quote for washing the windows after we move out and before we list this house.  Back to assembling ingredients.  Doorbell again. Quote is ready.  When Mom lived in her condo, Rick did her windows.  Conversation ensued.  As he left, Connie got home.  Update on lots of things.  The quinoa went into a saucepan to toast.  I started chopping veggies.  Connie and I were talking about what we'd need to work on packing next.  I grabbed a can of vegetable broth out of the pantry.  Now, here's where I got REALLY lucky.   I was cutting Kim's recipe in half.  My brain knew to do one-to-one on the liquid even if I didn't have a recipe that said so.  Thank goodness for habits!  Veggies went into a skillet to cook.  Once they were almost done I moved them to the side and cracked in a couple of eggs.  Quinoa was done.  The dish went together.  We sat down at the dining room table and Connie asked me about the quinoa and why it was so much like couscous.  OMG!!!  This IS couscous.  The quinoa is in a different place in the pantry.  So, I made a huge change to Kim's recipe.  Couscous is not nearly as healthy as quinoa.  And, my guess is not as flavorful in this dish.  But, my friends, I have now proven that the dish can be equally well made with couscous!  And, it was still fabulous!

    Now, you have the opportunity at the end of this post to go visit my fellow Blogger CLUE members.  Believe me, they're all wonderful cooks and will be sharing some delightful recipes.  Personally , I can't wait to see what they've all made!!

    Asian Fried Quinoa (or Couscous if you're a doofus like me...)

    Ingredients:

    1  1/2 c quinoa
    3 c water or vegetable broth
    2 T olive oil
    1 T sesame oil
    1 1/2 chopped medium onion
    1/4 c chopped shallot (didn't use)
    4 large garlic cloves
    2 T grated fresh ginger
    1 c finely chopped green onions
    1 c diced carrots
    2 c shredded baby bok choy or spinach
    1 c finely diced celery
    2 c shredded napa cabbage or slaw mix
    1 c diced sugar snap peas or asparagus
    3 T low sodium soy sauce
    2 large eggs

    Directions:

    You can use either a large skillet and a small skillet plus a large saucepan or you can use a large skillet and a large saucepan.   I used the latter.  Get your mis en place ready.  That means having everything cut and ready to go. 




    Put the carrots in one bowl.  the onion, shallot, celery, green onions, cabbage and snap peas can be combined in another.  The spinach in yet another.  Cook your quinoa in the vegetable broth.  The original recipe called for toasting the quinoa first.  Kim said she tried it both ways and both tasted fabulous.  In the large skillet, heat 2 T of olive oil to shimmering.  Add the carrots.  Cook until they're slightly softened. 



    Add the sesame oil and the bowl of mixed vegetables.  Stir fry until the veggies are slightly softened.  Add the spinach and soy sauce and stir fry until the spinach is just wilted. 



    Now, you've got two choices here.  You can crack a couple of eggs over the veggies or you can fry them sunny-side up separately.  I chose to do them at the side.  Combine the veggies and the quinoa and either top with the egg or enjoy the fact that the eggs are already incorporated...  Inhale!






     
  • Lisa from Authentic Suburban Gourmet
  • Ramona from Curry and Comfort
  • Christy from Confessions of a Culinary Diva
  • Alice from A Mama, Baby and Shar-pei in the Kitchen
  • Azmina from Lawyer Loves Lunch
  • Kelli from Kelli's Kitchen
  • Kim from Liv Life
  • Stacy from Food Lust People Love
  • Lea Ann from Cooking on the Ranch
  • Anna from Anna Dishes
  • Wendy from A Day in the Life on the Farm
  • Jean from Lemons and Anchovies
  • Heather from girlichef
  • Liz from That Skinny Chick Can Bake
  • Kate from Kate's Kitchen
  • Christiane from Taking on Magazines
  • Debra from Eliot's Eats
  • Lora from Cake Duchess
  • Kathy from A Spoonful of Thyme
  • Rebekah from Making Miracles
  • Lauren from Sew You Think You Can Cook
  • Lisa from Authentic Suburban Gourmet
  • Ramona from Curry and Comfort
  • Christy from Confessions of a Culinary Diva
  • Alice from A Mama, Baby and Shar-pei in the Kitchen
  • Azmina from Lawyer Loves Lunch
  • Kelli from Kelli's Kitchen
  • Kim from Liv Life
  • Stacy from Food Lust People Love
  • Lea Ann from Cooking on the Ranch
  • Anna from Anna Dishes
  • Wendy from A Day in the Life on the Farm
  • Jean from Lemons and Anchovies
  • Heather from girlichef
  • Liz from That Skinny Chick Can Bake
  • Kate from Kate's Kitchen
  • Christiane from Taking on Magazines
  • Debra from Eliot's Eats
  • Lora from Cake Duchess
  • Kathy from A Spoonful of Thyme
  • Rebekah from Making Miracles
  • Lauren from Sew You Think You Can Cook