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Lemon, Parsley and Thyme Quinoa
Lemon, Parsley and Thyme Quinoa
Bring 2 3⁄4 cups water to a boil in a 2-qt. saucepan. Stir in quinoa, salt, and pepper; reduce heat to low. Cook, covered, until liquid is absorbed, about 25 minutes. Remove from heat; let sit 5 minutes; Uncover and fluff with a fork; keep warm. Heat oil in a 2-qt. saucepan over medium heat; add shallots and cook, stirring occasionally, until soft and golden, about 10 minutes. Stir in zest and juice and simmer for 1 minute; remove from heat. Transfer the quinoa to a large bowl and stir in the shallot-lemon mixture, thyme, and parsley. Serve warm or at room temperature.
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Strawberry Apple Cobbler
Strawberry Apple Cobbler
Preheat oven to 350 degrees. Toss gently the apples and strawberries with the lemon juice in a bowl. Spoon them evenly into a 10 inch round baking dish. In another bowl, mix together the flour, brown sugar, cinnamon, nutmeg, and egg. Mix together until the mixture is crumbly and blended together. Sprinkle this mixture over the entire surface of the fruit in the baking dish. When done, melt 1/2 cup butter (not the whole 3/4 cup of butter) and then spoon the butter carefully over as much of the topping as possible.
There will be some spots not quite covered at this point, but you will be covering those in the last five minutes of baking, so don’t worry. Put the baking dish on a foil lined baking sheet in case any juices drip over. Bake your cobbler at 350 degrees for 50 to 60 minutes or until the filling is bubbly and the topping is golden brown. Mine took 60 minutes to bake completely. When you think you have about five minutes left, have your remaining 1/4 cup melted butter ready to spoon on any dry spots in the topping and then over the rest of the top surface. After the last five minutes, remove from the oven and let it sit for a few minutes before spooning servings on to plates.
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Cheddar-Scallion English Muffin Bread
Cheddar-Scallion English Muffin Bread
Lightly coat two 8 1/2 x 4 1/2 x 2 1/4-in. loaf pans with nonstick spray. Dust each with 1 1/2 Tbsp cornmeal.
2Mix 3 cups flour, the scallions, yeast, salt, sugar, red pepper and baking soda in a large bowl.
3Heat milk and water until warm (105°F to 115°F). Stir into flour mixture, then stir in remaining 3 cups flour and 1 1/4 cups cheese.
4Divide dough evenly between pans (dough is very sticky). Lightly coat dough with nonstick spray then spray 2 sheets wax paper and invert over pans. Let rise in a warm draft-free place 45 minutes or until doubled.
5Heat oven to 400°F. Bake loaves 20 to 25 minutes until golden. Sprinkle with remaining 1/4 cup cheese and bake 5 minutes longer. Cool in pans on a wire rack 5 minutes before removing from pans to cool completely. Wrap tightly. To give, attach a note saying, “Please toast.” Store: Room temperature 3 days; freezer 2 months.
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