Quinoa Tabbouleh

Urgh! Why do they put cilantro and parsley right next to each other?  I am notorious for looking at one product and then grabbing another.  Of course I don't realize my mistake until after I have already paid for it and I am home unpacking.  I just got through using up the two conditioner bottles I grabbed last year...seriously, why do the shampoo and conditioner bottles look exactly alike? 

Anyhow, I grabbed parsley the other day when I meant to grab cilantro.  I needed two bunches of cilantro so I checked the first one then grabbed a second bunch.  To be fair, they were right next to each other and there was no sign that labeled which side had which herb.  What do I do now?

Well the only dish I know how to make that takes a lot of parsley is Tabbouleh.  Traditionally its made with bulgar wheat but with my allergies I substituted it with quinoa.  I used to eat it with pita chips, but I haven't found a gluten free version yet.  Instead, I serve it with potato chips and mini bell peppers.  I pretend that it's healthy even though I'm eating it with chips.

Quinoa Tabbouleh

1/2 cup fully cooked quinoa (you can use a rice cooker, 1 part quinoa and 2 parts water)
1/4 cup lemon juice or juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon salt (I use less since I eat this with potato chips)
Freshly ground black pepper
1 bunch finely chopped parsley (about 1/2 cup)
1/4 onion chopped
1/4 cup chopped cucumbers
10 grape tomatoes cut into quarters

Cook quinoa either on stove top or in rice cooker.  Follow directions on the package.  It's typically 1 part quinoa and 2 parts water (for example, 1/2 cup quinoa and 1 cup water).  I prefer the rice cooker since I can set it up and do other things.

Mix lemon juice, olive oil, salt, and pepper in a bowl.  Add dressing to cooked quinoa and set aside.

In a separate bowl add parsley, onion, cucumber, and tomatoes.  Add quinoa and dressing to vegetables.  Mix well and refrigerate 30 minutes to overnight.  Serve cold with potato chips and cut vegetables like mini bell peppers and jicama.

Yummy!

Egg Scramble Muffins

I was chatting with my sister-in-law this weekend and she has recently taken on the gluten & dairy free diet.  Now I do not think I am an expert in any way on nutrition, but I have been on many diets to know what it's like to take on such a challenge.  

The first few days are brutal.  I get headaches, I can't focus, and all I want to do is go to sleep...well eat a pan of brownies first then go to sleep.  I have found success in surviving the beginning of diets by having approved food easily ready.  

Lately, I have had some free time so I offered to help out my SIL (sister-in-law).  She works A LOT and I thought it would be fun to stock her freezer with some yummy food.  I don't get to eat to eggs since I am allergic to them so I knew I just had to make this dish for her!

Egg Scramble Muffins

2 tablespoons oil

1/2 diced onion

8-10 diced mini bell peppers

1 package baby spinach (about 4 cups)

Salt & pepper

6 slices thick bacon chopped into small pieces

1 dozen eggs

Preheat oven to 350 degrees and grease muffin tins.  This dish makes 24 regular sized muffins.  

Heat oil in pan and saute onion.  Add bell pepper once onion is translucent and cook for a minute to soften peppers.  Stir in spinach and cook until it wilts.  Season with salt & pepper.  Distribute vegetables into muffin tin.  Cook bacon in empty pan, no oil necessary, until the edges crisp.  Do not worry about cooking the bacon completely since you are going to bake the dish in the oven.  Scramble eggs in a liquid measuring cup for easy pouring.  Pour each muffin tin until they are 2/3 full.  

Bake in oven for 20-25 minutes until the middle is cooked through.  

Feel free to experiment with different vegetables and breakfast sausage.  These muffins can be made ahead and frozen.  Just be sure to portion out what you will want to eat into separate containers as it will be hard to break apart once frozen. Not sure how long they last in the freezer, they get eaten in my house within a week!

My OCD really shows in this picture.  This is "evenly distributing" in each pan. Yes, I kept moving things around until each pan was satisfactorily even.

Mmmmm! Bacon! My house smelled so good after this step.

Peek-a-boo, are you guys done yet?

And here they are ready to be portioned out and frozen.  

My SIL just gave me the seal of approval on these muffins.  I'm going to try mushroom and italian sausage next!

Tuna Tartare

 

For my birthday many years ago, my husband took me out to a sushi fusion place that served tuna tartare.  We have been obsessed with it ever since!  We order it everywhere we go, but it has been hard to enjoy with my food allergies.  I had the best one while on my trip in SoCal this past week, but I have been paying for it with a bad bout of eczema.  Urgh!

I wanted to recreate the recipe in an allergy friendly way so that I can enjoy this dish without having to be locked up in a dark room.  I tried it out last night and my husband seemed to like it! 

Tuna Tartare

1 avocado
1 clove minced garlic
1 teaspoon lemon juice
1 lb sashimi grade tuna diced
2 tablespoons olive oil
1 tablespoon chopped scallion

Base Sauce:
1 tablespoon gluten free soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon olive oil
1 tablespoon lemon juice

Topping:
2 tablespoon eggless mayonnaise
1 tablespoon dijon mustard
2 cloves minced garlic

Mix base sauce and topping in separate bowls and set aside.  Mix avocado, garlic, and lemon juice and set aside.  Mix diced tuna with olive oil and scallion.

To plate this dish, pour base sauce on the bottom of the plate.  Pile avocado in the middle and layer the tuna mixture on top.  Dollop mayonnaise topping on top of the tuna. 

After admiring the pretty presentation, mix everything together and serve with potato chips.



Soup! Chicken Black Bean and Corn

Since last Thanksgiving, I have discovered how easy it is to make soup.  I am not a fan of wasting food and I started experimenting with the left over turkey.  Someone recommended I take the turkey, boil it in some water and viola!...turkey stock!  It's already seasoned so there is not much left to do but add your vegetables.  It made a lot of stock so I tried out different combinations...curry, cumin, potatoes, black beans.  Yum!  I put them in little glass containers and had lunch for a month!

Now I make a big batch of chicken stock for my soup base.  I am not a huge fan of the canned broth because of the sodium and most bullion have added gluten.  To make chicken stock, I use chicken breast with bone (or drumsticks which I had today), salt, pepper, carrots, celery and an onion.  I use a pot with a strainer insert so I can easily pull out the chicken and vegetables.  I puree the vegetables and put it in my soup so I don't waste anything!  (Note, it turns the stock into an orange color because of the carrots, so don't be alarmed if you try this.)

Here's one version of soup that I like.  I didn't have any canned tomatoes today otherwise it would be more of a stew.  This soup is chunky which is very filling for a one dish meal.  It's also a little spicy, but not too bad where it burns your mouth.  For someone as sensitive as my mom, you may not want to try this.

Chicken Black Bean and Corn
Chicken stock
Chicken breast or dumsticks
1/2 onion diced
4 cloves garlic minced
4 russet potatoes cubed
3 carrots sliced
1 can black beans
1 can sweet corn
Cumin
Cayenne pepper
Chili powder
Canola oil (Olive oil is fine too)

If you are using raw chicken breast, saute it in a pan with a little oil.  You don't want it to be completely cooked because it will cook more once you get all the ingredients cooking in the soup.  You want to at least get it started to help speed things up a bit.  If you made homemade stock, pull off the meat on the chicken and set it aside.

Saute the onion in a little oil until it becomes translucent and fragrant.  Add the garlic and cook for about a minute and constantly stir the mixture.  Add the potatoes and ladle in some broth to keep the potatoes from sticking to the pan.  Let it cook for about 2 minutes or so adding more broth if necessary.  Add the carrots and cover.  Let the vegetables cook for 2 minutes to soften in the heat.  Add the chicken and seasonings.  I don't measure how much seasoning I put in.  I have a heavy hand and I know the potatoes and chicken soak up a lot of the flavor.  I suggest starting out with 1 tablespoon each and you can always add more later.  Cover the mixture and let it cook for about 5 minutes, adding more broth if necessary.

Add the canned corn and beans and 4 cups of stock.  Add more stock if you like your soup to be more brothy.  Stir well and bring to a boil.  If you want to add more seasoning, add it now.  Cook until the potatoes are done. 

I let the soup cool and put them into mason jars.  I have a tiny freezer and these guys fit in there better than my tupperware.  I usually pull one out and let it defrost overnight or take one in the morning and leave it in my lunch bag.  I can then heat it up in another bowl.

I made a lot of chicken stock this time and had left overs.  I'll save this for tomorrow.  I'm thinking about making curry soup tomorrow...or hot pot!  I looooove hot pot!



Does anyone hate cleaning up as much as I do? :(

Arroz Caldo - Rice Soup

When I was young my dad always made this soup for me when I was sick.  It did not matter what my symptoms were, he would just make this soup.  When we moved to California and my parents were far away, I had to make this for myself.  It has chicken and ginger which boosts my immune system and I swear by a magic, speedy recovery.  Now my husband asks for this soup when he is sick.

Arroz Caldo - Rice Soup

1 chicken breast with bone
8 cups water
Salt & pepper
2 tablespoons vegetable oil
1/2 diced onion
1/8 cup thinly sliced ginger
1 cup sweet rice (you can use regular rice but it does not have the same thickening consistency)
1 juice of lemon
1/8 cup fish sauce

Create the stock by boiling the chicken in a pot with 8 cups of water and a dash of salt and bring to a boil.  Turn down the heat to a simmer and let the chicken cook for 30-45 minutes.  Pull out the chicken and let it cool.  When it's cool enough to handle, shred the meat with a fork.  Make sure the meat is well done, there should not be any pink.  Discard the chicken bones and set the meat aside.

In another pot, heat oil and saute onion for about a minute stirring frequently.  Add ginger to mixture and saute for another minute.  Add washed and rinsed rice to mixture and saute for a minute.  Add in the chicken. Pour chicken broth and bring to a boil.  Stir well and put the lid on the pot.  Bring the heat down to a simmer.  Let the soup simmer undisturbed for 30 minutes until the rice is done.  Add lemon juice, fish sauce, and pepper and let it simmer for another minute.

Note, the soup will continue to get thicker.  Before you heat it up in the microwave, you can always add a few tablespoons of water, lemon juice, and fish sauce.

Weekend Sewing Project! - Massage Oil/Lotion Holder

What can I do to clear my mind from Anatomy and Kinesiology homework?  Make a cute massage oil holder!  I am about 1/4 of the way through massage school and aside from the intese book work, I am enjoying it. Next week I am practicing on former coworkers and this cute holder will come in handy.  Up until now, I have been setting the oil down all over the room which is messy.  I want to set a professional tone (yet still show my quirky personality) and this new holder will do the trick!

Many years ago my cousin went to Hawaii and brought back precut quilting squares with beautiful patterns.  I have always intended to quilt, but I just don' t have the attention span to work on a sewing project for more than a day.  This project didn't take more than an hour so I just may attempt a quilt soon.

I basically sewed a bunch of peices together to form the belt and the holder.  I used a basic cream flanel fabric for the back of the holder.  It is a bit to floppy for my taste, but it will do for my appointments next week.  For the next one (because there will be more to be made) I will use batting and add buckles to the belt.

Happy Sunday!

Gorditas and Hamonado

Yes, another Mexi-pino concoction.  Gorditas are like corn tortillas, but they are thicker and more like a crisp bread.  Hamonado is a Filipino breakfast sausage that is on the sweet side.  Combine them and mmmmm, so good!

Corn Flat Bread
1 3/4 cup masa harina (corn flour)
1 cup sweet rice flour or all purpose gluten free flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons grape seed oil
1 cup hot water
oil for frying

Mix dry ingredients plus the oil.  Slowly add the hot water to form dough.  (I usually do this in my Ninja blender so I can add the hot water while it mixes it for me.  This way I don't have to deal with trying to handle the hot water.)  In a pan, heat oil.  Shape dough into 2 inch flat circles, flattening as thin as possible.  Fry dough for about 2 minutes on each side until they are a golden crisp color.  Set aside cooked bread and allow to cool.

Sausage, Mushroom & Spinach Filling

1 package chicken hamonado (any chicken sausage will do)

1 cup mushrooms sliced

2 cups spinach washed

1/2 onion

1 jalapeno, seeded and sliced (you can omit if you don't want it spicy)

Salt

Pepper

1/8 cup chicken broth or 2 tablespoons of oil

Boil hamonado in water for about 15-20 minutes.  Drain and rinse pan.  Cut hamonado in half lengthwise and cook in pan with a little oil.  Hamonado is sweet so it will burn easily so flip it from one side to another to prevent burning.  Cook until brown, about 10 minutes.  Set aside and let sausage cool.

In another pan, heat chicken broth and saute onion and mushrooms.  Add sausage and stir well.  Add spinach and jalapeno and cook until spinach wilts.  You can use oil instead of chicken broth, but since the gorditas and sausage is already cooked in oil, I try to avoid using it for the vegetables too.

When the sausage is cooled slice into small bite sized pieces.  Top gordita with sausage and vegetables and serve with salsa.

If you don't use up all the dough, you can store it in an air tight container in the fridge.  Simply microwave it when you are ready to use it.

Feel free to experiement with the toppings.  I have used steak, tomatoes, and onions and it was great.  There are also great flavored chicken sausages like mango and tomato basil which work great too.