I've had a bag a quinoa kicking around my pantry for about 2 months now, and while I looked at it every day when I was gathering ingredients, I had yet to pick it up. Tonight I made it a point to use it. I googled a few recipes, and when I didn't find anything I loved, I figured I'd put together a mix of the good ideas that I found and things I had around my house. This makes about 4 good size servings, perfect for lunches at work or a light dinner.
BALSAMIC QUINOA SALAD
-1 cup quinoa
-2 cups water
-1 small onion, sliced
-1 cup dried cranberries
-1/2 cup walnuts, chopped
-1/4 cup parsley, chopped
-1/4 cup olive oil
-1/4 cup balsamic vinegar
-3 cloves garlic
-salt and pepper
-Combine the quinoa and water in a small saucepan, bring to a boil, and then simmer for about 15 minutes stirring occasionally. All the water should be absorbed and the quinoa's outer coat should be translucent when it's done. Add the quinoa to a bowl and set aside.
-While the quinoa is cooking, heat some olive oil in a skillet and add the sliced onion. Cook for 10-15 minutes, until carmelized. Add to the bowl.
-Add the dried cranberries, chopped walnuts, and chopped parsley to the bowl. Season with salt and pepper and stir to combine all ingredients.
-Cook the garlic in the skillet that the onions were prepared in, adding additional oil if needed. Whisk the cooked garlic, olive oil, and balsamic vinegar together.
-Pour the balsamic dressing over the quinoa mixture and stir to coat everything. Chill the salad in the refrigerator for about half an hour, then serve.
3.29.2009
2.23.2009
Curried Butternut Squash Soup
With springtime rapidly approaching, I'm trying my best to get my fill of all my favorite wintry vegetables. And sticking with the season, I've been using them often in soups. Tonight I decided to make a soup that would warm up your body as well as your palate, so made a batch of curried butternut squash soup. Very simple, very tasty, very healthy. I served it with some toasted bread (just some salt, pepper, and olive oil on top) and a simple green salad with a homemade sesame soy vinaigrette.
CURRIED BUTTERNUT SQUASH SOUP
-1 medium onion, diced
-3 cloves garlic, minced
-2 tsp fresh ginger, grated
-1-2 tbsp curry powder, to taste (I make my own, but you can find curry powder in any spice aisle)
-1 butternut squash, peeled, seeded, and diced (about 4 cups worth)
-2 carrots, peeled and chopped
-4 cups vegetable stock
-1 cup coconut milk (I used a light version)
-canola oil, salt, and pepper
-Heat a couple teaspoons of canola oil in a soup pot over medium heat, and add the onion. Cook until starting to soften, and add the garlic. Cook for another couple minutes, being careful not to burn the garlic.
-Add the grated ginger and the curry, and cook for about 1 minute while stirring.
-Add the vegetable stock, butternut squash, and carrots. Bring to a boil, then simmer for about 25 minutes, until the squash and carrots are fork tender.
-Remove from the heat and cool for a few minutes. Then, using an immersion blender, blend the soup until smooth. Add the coconut milk and blend until incorporated. *Alternately, blend using a traditional blender, in batches. As always, never fill the blender more than halfway with hot liquids, and never seal the lid on tight, as you might have a butternut squash explosion.*
-Put the soup back on the heat, give a final stir, and serve.
CURRIED BUTTERNUT SQUASH SOUP
-1 medium onion, diced
-3 cloves garlic, minced
-2 tsp fresh ginger, grated
-1-2 tbsp curry powder, to taste (I make my own, but you can find curry powder in any spice aisle)
-1 butternut squash, peeled, seeded, and diced (about 4 cups worth)
-2 carrots, peeled and chopped
-4 cups vegetable stock
-1 cup coconut milk (I used a light version)
-canola oil, salt, and pepper
-Heat a couple teaspoons of canola oil in a soup pot over medium heat, and add the onion. Cook until starting to soften, and add the garlic. Cook for another couple minutes, being careful not to burn the garlic.
-Add the grated ginger and the curry, and cook for about 1 minute while stirring.
-Add the vegetable stock, butternut squash, and carrots. Bring to a boil, then simmer for about 25 minutes, until the squash and carrots are fork tender.
-Remove from the heat and cool for a few minutes. Then, using an immersion blender, blend the soup until smooth. Add the coconut milk and blend until incorporated. *Alternately, blend using a traditional blender, in batches. As always, never fill the blender more than halfway with hot liquids, and never seal the lid on tight, as you might have a butternut squash explosion.*
-Put the soup back on the heat, give a final stir, and serve.
1.07.2009
Chipotle Sweet Potato Soup
I love sweet potatoes. They are very nutritious (fiber, vitamins A, B6, and C), they are filling, they are versatile, and most importantly, they are delicious. To create this recipe, I used the base of another sweet potato soup that I've been making for a long time. Then I added a twist with chipotle peppers. I served this soup with a side of Spanish rice (Near East is my brand of choice). This soup is quite spicy, which I love, but you can always reduce the quantity of chipotle peppers to tone the spicy factor.
CHIPOTLE SWEET POTATO SOUP
-2 tablespoons olive oil
-2 large sweet potatoes, diced
-1 onion, diced
-1 red bell pepper, diced
-2 carrots, diced
-4 chipotle peppers, seeded and chopped, along with 2 tablespoons adobo sauce (recommended: Goya chipotle peppers in adobo)
-salt and pepper
-pinch nutmeg
-pinch ground ginger
-1 tbsp brown sugar
-5 cups vegetable stock
-scallions, cilantro, or other green garnish
-Heat oil in a large pot, then add onion, red bell pepper, and carrot. Cook about 7-8 minutes, until softened.
-Add salt, pepper, nutmeg, ginger, and chipotle peppers and adobo sauce. Stir and cook about 1 minute.
-Add vegetable stock and sweet potatoes. Bring to a boil, then simmer for about 20 minutes until sweet potatoes are fork tender.
-Remove soup from the heat. Use either an immersion blender or a traditional blender to puree the soup until desired smoothness. *WARNING* If using a traditional blender, be sure to only fill the blender a third of the way and leave the lid cracked to prevent explosions. I am not kidding! Take the time to blend in batches and avoid a catastrophe. Or just get an immersion blender. It's worth the expense if you make a lot of soups and purees.
-Bring soup back up to temperature, and serve, topped with scallions or cilantro.
CHIPOTLE SWEET POTATO SOUP
-2 tablespoons olive oil
-2 large sweet potatoes, diced
-1 onion, diced
-1 red bell pepper, diced
-2 carrots, diced
-4 chipotle peppers, seeded and chopped, along with 2 tablespoons adobo sauce (recommended: Goya chipotle peppers in adobo)
-salt and pepper
-pinch nutmeg
-pinch ground ginger
-1 tbsp brown sugar
-5 cups vegetable stock
-scallions, cilantro, or other green garnish
-Heat oil in a large pot, then add onion, red bell pepper, and carrot. Cook about 7-8 minutes, until softened.
-Add salt, pepper, nutmeg, ginger, and chipotle peppers and adobo sauce. Stir and cook about 1 minute.
-Add vegetable stock and sweet potatoes. Bring to a boil, then simmer for about 20 minutes until sweet potatoes are fork tender.
-Remove soup from the heat. Use either an immersion blender or a traditional blender to puree the soup until desired smoothness. *WARNING* If using a traditional blender, be sure to only fill the blender a third of the way and leave the lid cracked to prevent explosions. I am not kidding! Take the time to blend in batches and avoid a catastrophe. Or just get an immersion blender. It's worth the expense if you make a lot of soups and purees.
-Bring soup back up to temperature, and serve, topped with scallions or cilantro.
12.03.2008
Mexican Soup and Salad
Bored with your regular old tomato soup and grilled cheese? Spice it up Mexican style! It's no extra effort, but gives you lots of extra flavor.
MEXICAN TOMATO SOUP AND GRILLED CHEESE
-olive oil
-1 poblano pepper, diced
-1 onion, diced
-3 ribs celery, diced
-4 cloves garlic, minced
-1 tbsp chili powder
-1 tbsp cumin
-1 28 oz. can crushed tomatoes
-1 16 oz. can diced tomatoes
-1 16 oz. can corn kernals, drained
-2 cups vegetable stock
-1/3 cup cilantro, chopped
-4 small tortillas
-pepper jack cheese, shredded (Cabot, as always)
-salsa
-Heat oil in a soup pot, and cook pepper, onion, celery, and garlic for about 5 minutes, until tender.
-Add spices, cook for 1 minute, then add canned tomatoes, canned corn, and stock. Bring to a boil, then simmer for about 20 minutes.
-Stir in cilantro.
-Heat oven to 325.
-With two tortillas, layer cilantro, shredded cheese, and salsa. Cover with another tortilla, and brush with a bit of olive oil.
-Cook for 10-15 minutes, until just starting to brown on top.
-Serve!
MEXICAN TOMATO SOUP AND GRILLED CHEESE
-olive oil
-1 poblano pepper, diced
-1 onion, diced
-3 ribs celery, diced
-4 cloves garlic, minced
-1 tbsp chili powder
-1 tbsp cumin
-1 28 oz. can crushed tomatoes
-1 16 oz. can diced tomatoes
-1 16 oz. can corn kernals, drained
-2 cups vegetable stock
-1/3 cup cilantro, chopped
-4 small tortillas
-pepper jack cheese, shredded (Cabot, as always)
-salsa
-Heat oil in a soup pot, and cook pepper, onion, celery, and garlic for about 5 minutes, until tender.
-Add spices, cook for 1 minute, then add canned tomatoes, canned corn, and stock. Bring to a boil, then simmer for about 20 minutes.
-Stir in cilantro.
-Heat oven to 325.
-With two tortillas, layer cilantro, shredded cheese, and salsa. Cover with another tortilla, and brush with a bit of olive oil.
-Cook for 10-15 minutes, until just starting to brown on top.
-Serve!
11.12.2008
Tomato Soup
There's nothing better than something simple, warm, and comforting for dinner after a long day of work. So tonight, I made a big batch of tomato soup, more than enough to feed 6 people (good thing my parents had dinner with us tonight, and I need lunch for the next couple days). This is a recipe I mocked up after checking out a whole bunch of recipes, none of which I entirely liked. This recipe, despite my trepidation, came out wonderfully. It's certainly a keeper, and I'm sure it will be made again in the not too distant future.
TOMATO SOUP
-2 28 oz. cans crushed tomatoes (I used the Jersey Fresh brand that I have been finding in Whole Foods)
-1 32 oz. box veggie stock, low sodium
-1/2 cup water
-olive oil
-1 large onion, diced
-2 carrots, diced
-2 celery stalks, diced
-8 garlic cloves, minced
-bouquet garni of 15 peppercorns, 3 springs thyme, and 2 bay leaves
-salt and pepper
-3/4 cup half and half
-1 tbsp balsamic vinegar
-Saute the diced onion, carrot, and celery for about 5 minutes over medium heat in a large pot coated with olive oil.
-Add the garlic and saute for another 5 minutes.
-Add the tomatoes, veggie stock, water, and bouquet garni.
*TIP: Instead of doing a traditional bouquet garni tied up with string, I use a tea filter instead. It is much easier to prep, and you don't have to worry about it falling apart when you stir.
-Bring the soup to a boil, and then simmer for about 20 minutes.
-Remove the soup from the heat, and using an immersion blender (thanks mom!) blend the soup to desired consistency. I made my batch quite smooth.
-Add the half and half and balsamic vinegar, and stir to combine. Serve.
This soup was thick and hearty, and the flavor was great. I can't stress how important it is to use good tomatoes for this. In a tomato soup, you can't skimp! I am usually a San Marzano only cook, but these Jersey Fresh tomatoes have been fantastic, and are a lot cheaper (probably since they are so local, another plus). The prep is easy, the cooking time relatively fast, and the result is tasty and healthy. Don't let the half and half fool you; it is a small amount over 6-8 servings, and it really adds a touch of needed creaminess to the soup. In conclusion, I beg you. Do NOT buy prepared tomato soup when it is this easy to make your own! After making just one batch, I'm sure you will be convinced.
TOMATO SOUP
-2 28 oz. cans crushed tomatoes (I used the Jersey Fresh brand that I have been finding in Whole Foods)
-1 32 oz. box veggie stock, low sodium
-1/2 cup water
-olive oil
-1 large onion, diced
-2 carrots, diced
-2 celery stalks, diced
-8 garlic cloves, minced
-bouquet garni of 15 peppercorns, 3 springs thyme, and 2 bay leaves
-salt and pepper
-3/4 cup half and half
-1 tbsp balsamic vinegar
-Saute the diced onion, carrot, and celery for about 5 minutes over medium heat in a large pot coated with olive oil.
-Add the garlic and saute for another 5 minutes.
-Add the tomatoes, veggie stock, water, and bouquet garni.
*TIP: Instead of doing a traditional bouquet garni tied up with string, I use a tea filter instead. It is much easier to prep, and you don't have to worry about it falling apart when you stir.
-Bring the soup to a boil, and then simmer for about 20 minutes.
-Remove the soup from the heat, and using an immersion blender (thanks mom!) blend the soup to desired consistency. I made my batch quite smooth.
-Add the half and half and balsamic vinegar, and stir to combine. Serve.
This soup was thick and hearty, and the flavor was great. I can't stress how important it is to use good tomatoes for this. In a tomato soup, you can't skimp! I am usually a San Marzano only cook, but these Jersey Fresh tomatoes have been fantastic, and are a lot cheaper (probably since they are so local, another plus). The prep is easy, the cooking time relatively fast, and the result is tasty and healthy. Don't let the half and half fool you; it is a small amount over 6-8 servings, and it really adds a touch of needed creaminess to the soup. In conclusion, I beg you. Do NOT buy prepared tomato soup when it is this easy to make your own! After making just one batch, I'm sure you will be convinced.
10.30.2008
Manow Asian Bistro
One of things Mark and I miss the most about living in Burlington, VT is the quality and quantity of Asian restaurants. Somewhat surprisingly, there were at least 4 Thai places, 2 sushi places, and a handful of Chinese places all within walking distance. Since we've been back in NJ, we have been lamenting the fact that all the good Thai places are at least 20 miles away. No more! Mark discovered a new place that opened just one town away from us in Lincroft, called Manow Asian Bistro. Tonight we tried it out.
The outside is nothing much to look at, but once we got inside, the decor improved. A mostly dark color palette, along with shiny wood tables and tastefully low lighting made the space pleasant and relaxed. It was pretty empty, so we received prompt, and friendly, service. The menu was quite big, with a good selection of appetizers, soups, and salads. Mark and I split the shrimp and crabmeat spring rolls to start. They came with a soy herb dipping sauce that was a great shade of green. It was a very tasty take on the traditional spring roll. The rest of the menu consisted of curries, main entrees, seafood, and noodle and rice bowls. A very pleasant surprise was the extensive vegetarian part of the menu. It included everything from appetizers to entrees, all in a separate section. For dinner, Mark ordered green curry with tofu and I ordered pad woon sen (bean thread, cabbage, egg, mushroom, carrot, shrimp). My dinner was excellent. Not greasy, full of tasty veggies, a generous number of shrimp, and the overall flavor was super tasty. Mark said his was very good as well. As soon as it came to the table, we could both smell the curry. Besides the tofu, it was full of vegetables like baby eggplants, carrots, and baby corn. The fact that our dinners only cost $13 and $12 respectively made it even better. The portions were huge; I have some lunch for tomorrow at work.
This place is a fantastic addition to the local restaurant scene. It fills a much needed Thai food niche that is otherwise empty in the immediate area. The food is legit, delicious, and reasonably priced. Plus, they do take out, and deliver. I am hoping this place does well and gets a lot of business, mostly for the selfish reason that I want to eat there regularly. Try this place out! Not only for me, but for your own palate. You can find them on the web here.
The outside is nothing much to look at, but once we got inside, the decor improved. A mostly dark color palette, along with shiny wood tables and tastefully low lighting made the space pleasant and relaxed. It was pretty empty, so we received prompt, and friendly, service. The menu was quite big, with a good selection of appetizers, soups, and salads. Mark and I split the shrimp and crabmeat spring rolls to start. They came with a soy herb dipping sauce that was a great shade of green. It was a very tasty take on the traditional spring roll. The rest of the menu consisted of curries, main entrees, seafood, and noodle and rice bowls. A very pleasant surprise was the extensive vegetarian part of the menu. It included everything from appetizers to entrees, all in a separate section. For dinner, Mark ordered green curry with tofu and I ordered pad woon sen (bean thread, cabbage, egg, mushroom, carrot, shrimp). My dinner was excellent. Not greasy, full of tasty veggies, a generous number of shrimp, and the overall flavor was super tasty. Mark said his was very good as well. As soon as it came to the table, we could both smell the curry. Besides the tofu, it was full of vegetables like baby eggplants, carrots, and baby corn. The fact that our dinners only cost $13 and $12 respectively made it even better. The portions were huge; I have some lunch for tomorrow at work.
This place is a fantastic addition to the local restaurant scene. It fills a much needed Thai food niche that is otherwise empty in the immediate area. The food is legit, delicious, and reasonably priced. Plus, they do take out, and deliver. I am hoping this place does well and gets a lot of business, mostly for the selfish reason that I want to eat there regularly. Try this place out! Not only for me, but for your own palate. You can find them on the web here.
10.24.2008
Brickwall Tavern
Last night, in anticipation of having today off from work, Mark and I ventured out to one of our favorite restaurants, the Brickwall Tavern in Asbury Park, NJ. As usual, it didn't disappoint.
The Brickwall occupies what used to be a boarded up space on the east side of Cookman Avenue, an up and coming area in town. When you enter the space, you can see the influence of the area right away. As per the restaurant's name, there is lots of exposed brick, an open ceiling that lets you see all the pipes, and a wide open space with a few pillars scattered about. Dim (but not too dim) lighting and a neutral, industrial color scheme adds to the appeal. There are also a range of choices of where and how to sit. A giant bar runs for almost the length of the restaurant, and a few tall bar tables are nestled at the front of the restaurant, right in the windows. In terms of sit down tables, there are some more high bar tables closer to the bar, and plenty of normal tables spread throughout the rest of the space. Prime spots are right up by the window.
The menu. Where should I start. First of all, the menus themselves are very cool. They are some sort of heavy wood or fiberboard that are printed with the menu on both sides. A unique take on the traditional menu, for sure. The menu might not be the best for someone who is indecisive (ahem...) since there are all kinds of choices. They have your standard appetizers and entrees sections, but on top of that, they have salads, sides, and tavern fare sections, too. Tavern fare is where you get the biggest bang for your buck. Items on this part of the menu max out at $13, but the average is closer to $10; you can guarantee there is something for everyone too, given that there are anywhere from 15-20 things on the tavern menu at any given time. Sides are also a great idea. For $2-$5, you can add on anything from mac and cheese, to sweet potato fries, to Parmesan grits (my personal favorite). I wish I had more to say about the dessert menu, but I can usually barely finish my dinner before I'm stuffed.
Beer! This place is a mecca for draft beer in the area. There are way more interesting choices than anywhere else around. How many places have Troegs, Stone IPA, and Purple Haze on draft? There's also an impressively varied selection of microbrews and imports. There's a wine list too, for those who prefer that, and of course the bar is stocked with all the essentials for a stiff drink. The bar is always busy, and the bartenders (and waitstaff too) are always friendly. If live music is your thing, every Thursday, Friday, and Saturday the Brickwall has artists performing from 9pm on. They have everything from reggae to DJs. I've always gone to the Brickwall for dinner, with a drink, but this place would hold it's own if you were looking for a cool place to have a few drinks with friends and hang out for the evening .
Overall, the Brickwall Tavern is a gem in Asbury Park. It's got great ambiance, delicious food, very reasonable prices, and one of the better drink menus in the area. On top of everything else, this place draws an eclectic crowd from the surrounding area. That's more than a lot of places can say. I can guarantee that if you go to the Brickwall once, you will be back. Regularly.
The Brickwall occupies what used to be a boarded up space on the east side of Cookman Avenue, an up and coming area in town. When you enter the space, you can see the influence of the area right away. As per the restaurant's name, there is lots of exposed brick, an open ceiling that lets you see all the pipes, and a wide open space with a few pillars scattered about. Dim (but not too dim) lighting and a neutral, industrial color scheme adds to the appeal. There are also a range of choices of where and how to sit. A giant bar runs for almost the length of the restaurant, and a few tall bar tables are nestled at the front of the restaurant, right in the windows. In terms of sit down tables, there are some more high bar tables closer to the bar, and plenty of normal tables spread throughout the rest of the space. Prime spots are right up by the window.
The menu. Where should I start. First of all, the menus themselves are very cool. They are some sort of heavy wood or fiberboard that are printed with the menu on both sides. A unique take on the traditional menu, for sure. The menu might not be the best for someone who is indecisive (ahem...) since there are all kinds of choices. They have your standard appetizers and entrees sections, but on top of that, they have salads, sides, and tavern fare sections, too. Tavern fare is where you get the biggest bang for your buck. Items on this part of the menu max out at $13, but the average is closer to $10; you can guarantee there is something for everyone too, given that there are anywhere from 15-20 things on the tavern menu at any given time. Sides are also a great idea. For $2-$5, you can add on anything from mac and cheese, to sweet potato fries, to Parmesan grits (my personal favorite). I wish I had more to say about the dessert menu, but I can usually barely finish my dinner before I'm stuffed.
Beer! This place is a mecca for draft beer in the area. There are way more interesting choices than anywhere else around. How many places have Troegs, Stone IPA, and Purple Haze on draft? There's also an impressively varied selection of microbrews and imports. There's a wine list too, for those who prefer that, and of course the bar is stocked with all the essentials for a stiff drink. The bar is always busy, and the bartenders (and waitstaff too) are always friendly. If live music is your thing, every Thursday, Friday, and Saturday the Brickwall has artists performing from 9pm on. They have everything from reggae to DJs. I've always gone to the Brickwall for dinner, with a drink, but this place would hold it's own if you were looking for a cool place to have a few drinks with friends and hang out for the evening .
Overall, the Brickwall Tavern is a gem in Asbury Park. It's got great ambiance, delicious food, very reasonable prices, and one of the better drink menus in the area. On top of everything else, this place draws an eclectic crowd from the surrounding area. That's more than a lot of places can say. I can guarantee that if you go to the Brickwall once, you will be back. Regularly.
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