This just in: We've been Breeding the Nutrition Out of Our Food. Oops.
(Antidotes here, here, and here. Or track down some arugula or purslane at your nursery and start a planter full of phytonutrients to toss in your summertime salads).
Sunday, May 26, 2013
Sunday, May 19, 2013
Making Time for Taste
All right. Just because I've fallen off the face of the earth doesn't mean you shouldn't have something good to read. So try this: The Science of Savoring. A good reminder to put down the work, back away from the computer, and cook something to eat with family and friends.
P.S. Back soon, I promise...but in the meantime, keep cooking!
Tuesday, May 7, 2013
Easy Quinoa Salad
An easy, healthy, and delicious springtime side dish that complements just about anything.
Ingredients
Olive oil
1 tbsp chopped red spring onion (or sub shallot)
1 tbsp chopped green garlic (or sub 1 clove garlic, pressed)
1/2 cup quinoa
3/4 cups chicken and/or veggie broth
4 oz baby arugula
3 tbsp balsamic vinegar
Kosher salt and freshly ground black pepper
Rinse the quinoa well in a mesh strainer and let soak in cold water for 15-30 minutes, then rinse and drain well. (This removes the bitter saponins so the quinoa tastes sweeter. A lot of the quinoa sold in supermarkets is now prewashed so that you can skip this step, but some of the fair-trade quinoa still seems to taste better if you have time to soak it first. The liquid measurements here assume you've soaked the quinoa—if not, cook according to the package directions.)
Heat olive oil in a smallish pot over medium heat. Add the onion and green garlic and saute, stirring, until they soften (about 2-3 minutes). Add the quinoa, stir, and then add the broth. Cover, bring to a simmer, then reduce the heat to low and simmer for 15-20 minutes or until the quinoa has unspiraled and the liquid is absorbed. Uncover and remove from the heat.
Meanwhile, heat a small pot over medium-low heat. Add the balsamic vinegar and simmer very gently until the liquid is reduced by half (don't stand over the pot or you'll get a nose full of vinegar). Remove from the heat.
Toss the arugula with a spoonful of good-quality olive oil. Add the quinoa and toss together (the arugula will wilt a bit from the warmth of the quinoa). Drizzle with balsamic reduction, sprinkle with salt and pepper to taste, toss once more, and serve.
Serves 2.
Olive oil
1 tbsp chopped red spring onion (or sub shallot)
1 tbsp chopped green garlic (or sub 1 clove garlic, pressed)
1/2 cup quinoa
3/4 cups chicken and/or veggie broth
4 oz baby arugula
3 tbsp balsamic vinegar
Kosher salt and freshly ground black pepper
Rinse the quinoa well in a mesh strainer and let soak in cold water for 15-30 minutes, then rinse and drain well. (This removes the bitter saponins so the quinoa tastes sweeter. A lot of the quinoa sold in supermarkets is now prewashed so that you can skip this step, but some of the fair-trade quinoa still seems to taste better if you have time to soak it first. The liquid measurements here assume you've soaked the quinoa—if not, cook according to the package directions.)
Heat olive oil in a smallish pot over medium heat. Add the onion and green garlic and saute, stirring, until they soften (about 2-3 minutes). Add the quinoa, stir, and then add the broth. Cover, bring to a simmer, then reduce the heat to low and simmer for 15-20 minutes or until the quinoa has unspiraled and the liquid is absorbed. Uncover and remove from the heat.
Meanwhile, heat a small pot over medium-low heat. Add the balsamic vinegar and simmer very gently until the liquid is reduced by half (don't stand over the pot or you'll get a nose full of vinegar). Remove from the heat.
Toss the arugula with a spoonful of good-quality olive oil. Add the quinoa and toss together (the arugula will wilt a bit from the warmth of the quinoa). Drizzle with balsamic reduction, sprinkle with salt and pepper to taste, toss once more, and serve.
Serves 2.
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