All posts filed under: grains

Autumn Quinoa and Kale Salad with Maple Roasted Delicata Squash

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I tried to celebrate World Vegetarian Day on October 1. I really, really tried. I had found a recipe for “smoked eggplant” in an Indian cookbook and chalked it up to kismet that I had all the ingredients in the pantry. I roasted the eggplants whole on the grill, then peeled the charred skin away and cut it up in cubes. I sautéed onions, garlic, chiles and added some warming spices. The kitchen smelled amazing! And then I tasted it. It tasted like poison–acrid and so bitter! I tried to zhoosh it up with some coconut milk and fresh lime juice, but it would not budge and remained wholly inedible.  There was no saving it, and so we ate chicken…on World Vegetarian Day.  I hate when that happens. Eggplant disasters aside, I am no stranger to vegetarian cooking and I’ve been a vegetarian and a vegan at different points in my life. So, with October being Vegetarian Awareness Month, I want to be mindful of incorporating more meatless meals into our weekly rotation. Let me be completely honest–I won’t be …

(BABY!) Israeli Couscous (BABY!) Asparagus and (BABY!) Mushroom Salad with Red Wine Vinaigrette

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Ahh, babies.  It’s been a long time since I’ve had babies on the brain. Most of my peers had kids so long ago that they are now old enough to be productive members of society; but a month ago, one of my closest and dearest friends had a baby boy the day after my birthday!   I cannot tell you how excited I am that a new baby has come into our little group of mostly child-free friends! I don’t have children of my own and that’s not entirely by choice.  I struggled with infertility for many years before coming to the realization that one day my lady parts were going to become my undoing.  That realization came in 2007 when I landed in the hospital with a collapsed lung caused by severe endometriosis.  The following year, almost to the day, my lung spontaneously collapsed again. That time, I spent 6 grueling weeks in the hospital having 4 unsuccessful surgeries before finally heading to the Mayo Clinic for treatment.  Remember when I mentioned my scars a few weeks back?  That situation accounted for …

Quinoa and Black Bean Stuffed Poblano Peppers

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There are lots of reasons that you are going to love this dish!  I love it because it’s a healthy, meatless, dish that can stand on its own, but at the same time, it can also be a great side dish for your favorite protein.  What I love most about this dish is that it is SPICY!  I love spicy food, but I didn’t want the dish to be all about the heat.  What I wanted to do was create lots of flavor to compliment that heat!  So, to do that, I tucked little bits of heat into each component, layering flavors and spice, creating an end result that won’t leave you breathing fire or reaching for the nearest glass of milk! Typically, when you see a poblano pepper, it’s in the form of a chile relleno that you find at your favorite Mexican restaurant.  The chile is stuffed with cheese, dipped in batter and deep fried.  Now, I don’t have anything against foods that are filled with cheese and deep fried, but realistically, that’s just not going to …

Baked Eggs Over Polenta with Prosciutto

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Being born and raised in the South, a staple weekend breakfast in our house often consisted of eggs, bacon and grits; or, eggs, grits and country ham with red-eye gravy; or perhaps, eggs, sausage and grits.  Perhaps we would switch things up a bit and have fried fish and grits.  You’re probably beginning to notice a pattern here!  I’ve been living in the Southwest for 25 years, and what makes me sad is that grits are always hard, if not impossible, to find.  I can usually find the packages of instant grits, but they just aren’t the same and besides, that’s not the way Momma made them!  So, I’ve adapted, and instead of the white, coarse-ground grits of my youth, I now simply use golden polenta, which is almost exactly the same.  Both grits and polenta are made of ground corn, with the difference being that grits are made from ground alkali-treated hominy.   I know I’ve told you how much I love eggs and in this dish, the eggs are gently baked on top …