Winter Quinoa Dressing with Apples and Dried Cranberries

From The Press Enterprise, Dec. 21, by way of the Associated Press.

I first heard about quinoa in college from my math professor, Marty Waltzer, a dedicated environmentalist.  He was excited about some new grain that was supposed to be incredibly nutritious but also inexpensive to grow.  I don't know how inexpensively it can be grown, but it sure ain't cheap to buy!

Hopefully, by the end of this week, I'll know if the purchase was worth it!

Winter Quinoa Dressing with Apples and Dried Cranberries

The exciting protein news on quinoa isn’t necessarily the quantity (though that’s good, too), but the quality.

Quinoa offers all nine essential amino acids in the quantities required to make it a complete protein (unusual for vegetable-based protein sources).

Another bonus: It’s gluten-free, which makes it a great option for hosting gluten-free guests or for families (like mine) that have gluten-free members.

I like to cook up a batch of quinoa on the weekends, then use it during the week much as I would cooked rice — in cold salads, in hot side dishes like a stir-fry, or with stews and sauces.

Sometimes I’ll drizzle warm quinoa with maple syrup and top it with berries and almonds for a hearty breakfast.

My recipe for winter quinoa dressing is a perfect dish for both newbies and quinoa pros. It complements the gorgeous roasts of winter as a side dish, or can be served as a main event for a simple supper.

Winter Quinoa Dressing with Apples and Dried Cranberries

Start to finish: 30 minutes

Servings: 6

11/4 cups uncooked quinoa

13/4 cups low-sodium broth (chicken or vegetable)

1 tablespoon olive oil

2 tablespoons butter

2 sweet Italian turkey sausages, casings removed

2 small celery stalks (or 1 large), chopped (about 1 cup)

1/2 yellow onion, chopped (about 1 cup)

6 ounces fresh mushrooms, roughly chopped

1 apple, cored and diced

1/2 cup dried cranberries

1/4 cup pine nuts

2 cloves garlic, minced

1 teaspoon minced fresh rosemary

2 teaspoons chopped fresh sage

Kosher salt and ground black pepper

In a large microwave-safe baking dish, combine the quinoa, broth and olive oil.

Cover and microwave for 11 minutes, then allow to sit in the microwave for another 2 minutes.

Remove the dish from the microwave and stir the quinoa.

Depending on the power of your microwave, you may need to adjust the cooking time.

Meanwhile, in a large saute pan over medium heat, melt the butter.

Add the sausage and cook, breaking up the meat with a spoon, until the meat is golden, about 7 minutes.

Add the celery, onion and mushrooms, and cook until the vegetables are tender, another 7 minutes.

Add the apple, cranberries, pine nuts, garlic, rosemary and sage, then cook an additional 2 minutes.

Combine the quinoa with the sausage and vegetable mixture and serve immediately.

Nutritional information per serving: 240 calories; 60 calories from fat (25 percent of total calories); 6 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 34 g carbohydrate; 3 g fiber; 8 g sugar; 10 g protein; and 570 mg sodium.

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Story Source: 

The Associated Press

Story Edition Link: 

December 21, 2014

Story Page Link: 

Page 34

Story Author: 

MELISSA D’ARABIAN

Story Category: 

Food

Story Permalink: http://www.pressenterpriseonline.com/daily/122114/page/34/story/quinoa-d...

Grandma's Latkes

In honor of Hanukkah, I present here the very delicious, but totally simple recipe for my grandma's latkes - once you know the tricks.  After 20 years, I think I've finally mastered it - I'll let you know the technique so it won't take you as long!

Ingredients:
3 medium, starchy potatoes - Russets work nicely.
1/2 medium onion
1 egg
1/4 Cup matzoh meal
salt
pepper
olive oil (lots.)
apple sauce or sour cream.  Or both.

1. Prepare an oven-safe plate by laying a couple paper towels on it.

2. Peel and grate potatoes and onion.  A hand-grater gets you the best texture, but you can get away with using the grater on a food processor.  If you do use the food processor, be sure to process them a second time, pulsing them with the blade to make smaller potato gratings.  Otherwise, it won't stick together and you'll wind up with really crunchy hash browns.

If you hand-grate the potatoes, don't be maniacal about shredding every little last potato piece - it's O.K. to throw out the last sliver to save your knuckles.  Remember, blood in food is literally not kosher.

3. Use your hands to squeeze out the water from the potato and onion gratings into a small bowl. Put the squeezed gratings into a large bowl.  DON'T SKIP THIS STEP!  I used to skip it. As a result, the oil spattered when I started to cook my latkes - I have scars to prove it.  The spatter gets all over the oven, which makes certain Significant Others cranky.  And the latkes end up soggy. 

4. Beat the egg and add it to the potato/onion mixture.  Pour the water off the starch that settled in the bottom of your squeezing bowl, then add the starch to the potato/onion mixture.

5. Add the matzoh meal and salt and pepper to taste to the potato/onion mixture, which is now officially promoted to latke batter.

6. Pour olive oil, enough to halfway submerge your latkes (about a quarter-inch deep) into a pan which you've been heating on the stove at slightly hotter than medium.  Let the oil heat up.

7. Test the temperature of the oil by putting in a teeny, tiny chunk of latke batter into it.  When it immediately starts bubbling, the oil is hot enough.  Put in the latkes. Each is about 1 heaping tablespoon, which you flatten with your spoon until they're a thickness that makes you happy (about 1/2 inch thick.) About five will fit in a good-sized pan.

8. When the edges appear golden and crisp, flip the latke over using a spatula.  Here's where there's another trick - it's easier if you tilt the pan so the oil drains away from the latke you're flipping.  Then it doesn't splash as you flip your latke. Once the latke is flipped, lay the pan flat again so the oil surrounds it and starts merrily bubbling again.

You can entertain yourself while the latkes are cooking by using your spatula to fish out any little bits of latke that broke off the main pieces.  If you can get them out before they burn, you won't set off the smoke alarms, plus your  subsequent latkes, cooked in the same oil, will taste better.

9. When the bottom is golden and crisp, take out the latke, tilting it to drain the oil off the top. Put it on the paper-towel covered plate - the towel will help blot more of the oil so the latke isn't greasy.  But if the oil is hot enough, the pancakes really won't pick up that much oil. If you aren't serving them immediately or if you're making a lot of latkes, you can put the plate in the oven at about 210 degrees to keep 'em warm.

10. Serve with apple sauce or sour cream on top. (They're better with apple sauce.)

The reason we make latkes at Hanukkah, of course, is because they use a lot of oil.

The holiday celebrates the victory of the totally outnumberd Jewish rebels who, under the leadership of Judas Maccabee and his brothers, defeated the Greek army. The Greeks were ruled then by King Antiochus, who was setting himself up as a god. While the Greeks occupied Judea, they also defiled the Jewish temple. Among other things, they destroyed all of the oil casks that fueled the menorahs.

Only one jar of oil, enough for one day, was left by the time the Jewish rebels took back the synagogue. But by a miracle, that oil lasted eight days, until a new supply could be brought. So Jews light candles each of eight nights to commemorate the event and eat a lot of things cooked in oil.

As my dad says, this follows the theme of most Jewish holidays: They tried to destroy us. They failed. Let's eat!

Refrigerator Cookies - aka Who Needs Pilsbury?

From the Press Enterprise, Dec. 3,2014


It really is hard to beat freshly baked cookies. Leave aside for a moment the deliciousness of the finished product; the simple act of cooking them makes your whole house smell like heaven.

But who has the time to whip up a batch of cookies every time a guest shows up at your door?

Or every time you get a craving?

Actually, if you rely on these refrigerator cookies, you do!

In the 1920s

Refrigerator cookies pre-date refrigerators. In the 1920s, they were known as icebox cookies. Whatever they’re called, they’ve survived because they’re wonderful: easy to make, easy to store, and delicious.

You make a batch of dough, roll it up in a log, then store it in the refrigerator or freezer.

When the moment is ripe, you slice off and bake up as many cookies as you want, then return the unused part of the log to cold storage.

Temperature of butter

This particular recipe is ridiculously simple — a boon to one and all, including the baking-impaired — as long as you follow a few rules.

Always take the butter out of the refrigerator 35 to 45 minutes before mixing the dough, which makes it soft enough to mix easily.

Then beat together the butter and sugar until the mixture is light and fluffy, or “creamed,” which prepares the batter for leavening. But don’t let the butter get too soft or your cookies will flatten out like pancakes in the oven.

Get the most from vanilla

I’ve flavored the recipe with vanilla bean and vanilla extract. Vanilla beans are fantastic, but they’re pricey, so if you don’t want to spring for one, just add another tablespoon of the extract.

If you do use a bean, don’t discard the pod after scraping out the seeds. Instead, you should rinse it, dry it and drop it into your sugar jar, where it will slowly infuse your sugar with the scent of vanilla.

Don’t overmix

Add the dry ingredients to the dough and mix it all together until the dry ingredients are just incorporated, but no more.

When flour is combined with moist ingredients (in this case the butter-egg mixture) and beaten, the gluten (protein) in the flour starts to develop. Beating it too much at this stage will make your cookies tough.

Chilling out

It also is key to chill the dough after mixing it, otherwise it will be too soft to roll.

When the dough becomes cold enough to hold its shape, divide it in half and shape each into a cylinder 2 inches in diameter.

Then, with the help of a sheet of kitchen parchment, you can smooth out the cylinder. Twisting the ends of the paper, firecracker style, further compresses and smooths the log.

Done! Now your dough is ready to refrigerate or freeze.

No squishing

One final tip: Every time you remove the log to slice off some cookie rounds, rotate it slightly as you slice it so as not to squish the dough flat on one side.

Taste variations

This recipe offers five variations on the basic cookie.

These options will come in particularly handy during the holiday season.

Show up at the party with a tin of mixed cookies and you’ll be greeted like Santa every time.

• • •

Vanilla Refrigerator Cookies (with variations)

Start to finish: 31/2 hours (30 minutes active)

Servings: 41/2 to 5 dozen cookies

1 vanilla bean

3/4 cup sugar

12 tablespoons (11/2 sticks) unsalted butter, softened

1 large egg

1 tablespoon vanilla extract

11/2 cups all-purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon table salt

Powdered sugar (optional)

Using a paring knife, cut the vanilla bean in half lengthwise.

Use the tip of the knife to scrape the seeds out of the pod and into a medium bowl.

Discard the pod.

Add the sugar and butter, then use an electric mixer to beat on medium until the mixture is light and fluffy, 4 to 5 minutes.

Add the egg and vanilla extract, then beat for another 2 minutes.

In a second bowl, whisk together the flour, cornstarch, baking powder and salt.

Add the flour mixture to the butter mixture and beat just until combined.

Cover and chill until firm enough to be shaped, about 1 hour.

Divide the dough into 2 pieces. Place a 12-inch piece of kitchen parchment on the counter.

Set one piece of the dough on the parchment, then use the parchment to shape the dough into a log about 2 inches in diameter and about 10 inches long.

Wrap the dough in the parchment, twisting the ends to seal. Repeat with the remaining piece of dough using a second sheet of parchment.

Refrigerate the wrapped dough for at least 2 hours or up to 3 days.

The dough also can be frozen for up to 3 months.

Heat the oven to 375 degrees.

Line 2 baking sheets with parchment.

Remove the dough logs from the refrigerator and slice into 1/4-inch rounds.

Arrange the rounds 1 inch apart on the prepared baking sheets.

Bake just until the edges start to become golden, 8 to 10 minutes.

Transfer to a cooling rack and let cool.

Pack in an airtight container.

Serve lightly dusted with powdered sugar, if desired.

Variations:

Lemon: Use 11/2 tablespoons lemon juice and 11/2 teaspoons vanilla extract in place of the vanilla bean, and add 1 tablespoon vanilla extract and 3 tablespoons grated lemon zest to the flour mixture.

Orange: Follow the lemon variation directions, but substitute orange zest and juice for the lemon zest and juice.

Ginger: Add 1/3 cup finely chopped crystallized ginger and 2 teaspoons ground ginger to the flour mixture. These may not slice neatly once frozen, but just pat them back together on the baking sheet.

Peanut butter: Add 1/2 cup chunky peanut butter to the butter mixture and increase the flour by 2 tablespoons.

Double chocolate: Substitute 1/4 cup unsweetened cocoa for the cornstarch, eliminate the vanilla bean and add just 1 teaspoon vanilla extract. Add 2 cups semisweet chocolate mini-chips to the flour mixture. This will make 6 dozen cookies because of the added chips.

Nutritional information per serving: 40 calories; 20 calories from fat (50 percent of total calories); 2.5 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 5 g carbohydrate; 0 g fiber; 2 g sugar; 0 g protein; and 30 mg sodium.

Pam's Pierogie Casserole

This recipe comes from Pam at the Berwick office.  She says you can use instant potatoes to speed things up!  It was a huge hit at the office autumn party, even among my fussy co-workers. (Advertising and circulation staff, it turns out, are much pickier eaters than reporters, who tend to fall on any food offerings like a pack of wild dogs.)

Ingredients:
Six servings of mashed potatoes
1 Onion, chopped
Butter
American cheese
1/2 box lasagne noodles

1. Cook the onion in butter. You can do this in the microwave!
2. Put a layer of onions on the bottom of a crock pot, cover with layer of mashed potatoes, finish with a layer of noodles. Repeat - be sure you finish up with a layer of onions.

Cook until the noodles are done.

Super Flaky, lactose free pie crust

From food.com comes this lactose free pie crust recipe.

Total Time:

Prep Time:
Cook Time:

45 mins

30 mins

15 mins

Elisebeth's Note:

This pie crust is delicious for all pies. with all the butter in it, this crust always bakes perfectly, and is never tough. i got this from my Grandmother. The secret to this flaky, buttery soft pie crust is all in the margarine.

Ingredients:

Yield:

2

pie cru ...

Units: US | Metric

• 2 cups all-purpose flour
• 3/4 cup margarine, softened
• 3 tablespoons water (as needed)

Directions:

1. preheat oven to 350 F degrees (Fahreinheit).
2. pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size. 
3. Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
4. transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough. 
5. cover pie dough with another sheet of wax paper. 
6. roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter). 
7. peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip. 
8. Then,carefully peel the wax paper from pie dough, and ease into pan. 
9. repeat steps 4-8 with other half of dough.
10. Bake for 15 min, or so or until golden brown in color. 
11. Fill with any pie filling!

Mary Mourar's Feast-Day Posole Stew

My friend Mary Mourar made this skipping the pork.  Delicious, and a perfect meal for a cold Colorado night!

Feast-Day Posole Stew

Served by Mike, Missouri R. canoe trip

-with apologies to NewMexico Magazine, Best of New Mexico Kitchens, and The Shed restaurant

This stew is a variation of the traditional hominy-based side dish common in New Mexico as a substitute for rice, and has been glorified with the addition of pork, vegetables, and a rich chili sauce. The hominy can be either dried, frozen, or canned. The canned version is easier and faster, but starting with a pound or so of dried hominy would result in a thicker, richer sauce and more intense corn flavor.


Meat
2 slices thick-cut bacon
2 lbs. Boneless pork loin chops, cut in 3/4” cubes


Vegetables
1 large onion, diced
1 large green bell pepper, coarsely diced
3 med. Carrots, diced
1 gallon can white hominy (posole)
Juice of 1 lime
¼ c fresh cilantro, coarsely chopped








Sofrito
1 tsp cumin seeds
5 cloves garlic, with skins on
3 Tbsp ground mild red chili, pref. ancho
2 Tbsp tomato paste
1 Tbsp chipotle en adobo, pureed
1 tsp leaf oregano
cider vinegar

1. Start by making the Sofrito: Toast cumin seeds and unpeeled garlic cloves in a cast-iron skillet over med heat; remove cumin when lightly toasted, garlic when skins are black in spots and inside is soft to the touch. Allow to cool.
   
2. Grind cumin in spice grinder or mortar; peel and mash garlic with the side of a knife. Puree the garlic by successively mashing and chopping into a smooth paste. Place cumin and garlic in a small mixing bowl.
   
3. Add tomato paste, ground chili, chipotle en adobo, and oregano. Mix thoroughly with a spoon, adding cider vinegar in small amounts as necessary to achieve a thin paste, not stiff but also not runny. Set the Sofrito aside.
   
4. In a large heavy-bottomed stew pot, fry bacon slowly until fully browned, with fat completely rendered. Remove bacon, chop and reserve.
   
5. Lightly brown cubed pork in bacon fat. Do this in batches, removing and reserving pork when done. If necessary, add olive oil to pot for the next step.
   
6. Saute onion, bell pepper, and carrots until onion is translucent.
   
7. Scrape a clear spot in the middle of the pan and add Sofrito mixture. Allow to heat through until it sticks to the pan, then gradually stir into the vegetables along the sides. Cook and stir until the sofrito is noticeably darker, about 2 minutes.
   
8. De-glaze the pan with about ¼ cup of water, using a wooden spoon or spatula to scrape up anything stuck to the bottom. Add hominy straight from the can. Do not drain or rinse. Bring to a boil, adding water as required to reach a stew-like consistency.
   
9. Add reserved pork and bacon; add lime juice; add salt to taste; simmer for about 30 minutes; adjust seasonings; add chopped cilantro; simmer for another 10 minutes.
   
10. Adjust thickness by adding water or 1Tbsp masa harina, mixed in a small bowl with juice from the pot and added when of pouring consistency.