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Quinoa with Mixed Squash and Mushrooms
Quinoa with Mixed Squash and Mushrooms
INGREDIENTS
DIRECTIONS
Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a gentle boil. Lower the heat and simmer gently until the water is absorbed, about 15 minutes. If you’d like a more tender grain, add another 1/2 cup water and cook until absorbed.
Heat the oil in a skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.
Add the wine, squashes, mushrooms, and optional chili peppers, and sauté over medium-high heat until the squashes are touched with golden spots.
Stir in the cooked quinoa, followed by the fresh herbs, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Serve at once.
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Blackberry Muffins
Blackberry Muffins
INGREDIENTS
For the topping:
For the muffins:
DIRECTIONS
Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside.
To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.
Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect).
Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.
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Rainbow Swiss Chard with Raisins and Pine Nuts
Rainbow Swiss Chard with Raisins and Pine Nuts
INGREDIENTS
DIRECTIONS
Tear chard leaves from stems, then coarsely chop stems and leaves separately. Toast nuts in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, and then transfer with a slotted spoon to paper towels to drain and season with salt. Cook onion in oil remaining in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes. Add raisins and 1/2 cup water and simmer, covered, until stems are softened, about 3 minutes. Add chard leaves and remaining 1/2 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes. Season with salt and pepper. Serve sprinkled with nuts.
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