Archive for the ‘Protein’ Category

Thai Quinoa Salad

February 16, 2016

A nice mix up from the normal quinoa salad where I do either Mexican or Mediterranian flavors. I doubled this the first time I made it to make enough salads for both husband and I for the week and it was too much. This would be great for a lunch or as a side at a summer BBQ or dinner. 

Makes about 8 side servings. 

  Ingredients

Salad 

  • 1-2 cups cooked quinoa
  • 1 red bell pepper, chopped
  • 1 carrot, peeled and shredded
  • 1 cucumber, chopped
  • 1 cup frozen edamame, thawed
  • 6 green onions, chopped
  • 1-2 cups shredded/chopped red cabbage

Dressing 

  • 4 teaspoons fish sauce
  • 2-3 limes, juiced
  • 2 tablespoons sugar
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • pinch of red pepper flakes

Toppings 

  • ½ cup chopped peanuts
  • ½ cup chopped cilantro
  • ¼ cup chopped basil

Directions

Combine all salad ingredients, wisk dressing and combine. Reserve toppings for just before you eat (although the herbs can be mixed in prior).  

From http://www.foodiecrush.com/thai-quinoa-salad/

Garbage Salad

June 27, 2015

  This is from our cabin weekend at Lutsen! Sooooooooo good.

2-3 c cooked brown rice/quinoa

1 can corn, drained

1 red pepper, chopped

3 green onions, chopped

3/4 c dried cranberries

1 carrot, grated

3 T fresh parsley, chopped

1/4 c sliced almonds

1/4 c sunflower seeds

Dressing: 1/3 c EVOO, 1 clove minced garlic, 2 T lemon juice, 1.5 T soy sauce

Banana Yoghurt Muffins 

June 3, 2015

SO GOOD.  When you have a few ripe bananas and greek plain yoghurt laying around, this is what you should do with it. 

Yield 12 muffins

Ingredients

  • 1 cup plain Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats (old fashioned or quick)
  • ¼ cup brown sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chocolate chips, mini or regular

Directions

Preheat oven to 400F and prepare a muffin pan with liners. 

Add all ingredients except for chocolate chips to a food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. 

Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. 

From: http://www.runningwithspoons.com/2014/06/24/banana-oat-greek-yogurt-muffins/ 

Healthy Pancakes

May 31, 2015

SO GOOD. 

Ingredients

1 C quick oats

1 t baking powder

1 t cinnamon (optional)

1 T walnuts (optional)

1 t ground flax seed (optional)

1 banana

4 eggs

1/2 c yoghurt

1-2 T milk

1 t vanilla

Directions

Place all in a blender in this order (works in the bullet with blender attachment).  There’s your batter!  Works well with chocolate chips :).
Adapted from http://www.runningwithspoons.com/2014/01/10/banana-oat-greek-yogurt-pancakes/ 

Chickpea Avocado Salad

May 27, 2015

Side dish for 4 people

Ingredients

1 can chickpeas, rinsed and drained

2 avocados, pitted, and chopped

1/3 cup chopped cilantro

2 tablespoons green onion

1/3 cup feta cheese

Juice of 1 lime

Salt and black pepper, to taste

Instructions: throw it all together.  

Crab Legs

February 17, 2015

Valentines day called for King Crab.

1.5 lbs king crab legs

Crab comes to you cooked already, so just defrost either in the fridge overnight or quickly in cool water for a few minutes while your water starts to boil.

Boil 2-3″ of water in a large stock pot with a steamer plate in the bottom. When water hits a boil add the legs (it’s ok to break them to fit) and leave them in there for 6 minutes.

Remove and set on a plate with 4 T of garlic butter (no salt needed, just 1 clove crushed garlic warmed in butter). Cut with kitchen shears because you’re awesome/lazy.

*Note: this is exactly the time needed to cook asparagus and also a large steak at the same time…

Thanksgiving

February 14, 2015

Here’s what we did in 2014. It worked well, but the turkey needed to cook a bit more and the gravy was AMAZING.

This makes turkey, stuffing and gravy for 25 people.
22 lb turkey
2 c salt
2 c sugar
4 oranges, quartered
4 lemons, quartered
6 sprigs thyme
6 sprigs rosemary
2 sprigs sage
4 gallons water
4 cups ice
1/2 c canola oil
2 c milk
2 c flour
1 half pound loaf of stuffing bread (half white and half sourdough or all sourdough is preferred), cubed and dried out from the air or oven
1 stick butter
2 onions, diced
2 stalks celery, diced
2 granny smith apples, diced
2 T chopped flat leaf parsley
3/4 lb Italian sausage, browned
1 c chicken stock
1 c Craisins

lots of S+P on hand

Day before Thanksgiving
Turkey 22lbs for about 25 people.
The night before, put the turkey in a brine. Use the blue cooler and keep ice in it as well as keeping it in the garage.
Brine:
2 c salt
2 c sugar
4 oranges, quartered
4 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
4 gallons of water
4 cups ice

Dissolve the salt and sugar in hot water over the stove. Add to the cooler and put outside to get cold. Add the rest of the water cold into the cooler. Tie up the herbs in twine so you can place them in the turkey when cooking.

Once the brine is ready in the cooler, remove the giblets and stuff. Rinse the turkey in cold water and submerge the turkey breast up until you go to bed. Just before bed, turn it breast down. Make sure it’s as submerged as you can get it.

Chop the bread and toast in the oven and leave it out.
Chop the rest of the veggies, herbs for tomorrow. Brown the sausage for the stuffing.

Thanksgiving Day!
1. 8am Remove the center rack in the oven & preheat the oven to 500 degrees.
2. Remove the turkey from the brine and rinse in cold water.
3. Pat dry with paper towels while still in the sink.
4. Insert the herbs and a couple lemons and oranges into the cavity from the brine.
5. Take out a triangle of aluminum foil and fit it to the breast of the turkey for later. Grease with canola oil and set aside. 6. Grease the outside of the turkey liberally with canola oil and tuck the wings underneath.
7. 8:30am Roast the turkey at 500 degrees for 20 minutes to crisp the skin.
8. 9am Insert probe thermometer into the thickest part of the breast and set to 165 degrees. Reduce the oven temperature to 350 degrees and put on the aluminum breast plate.
— DO NOT OPEN THE OVEN OR TOUCH THE TURKEY until the alarm goes off–
> 12:30pm Make the stuffing: (turkey should be around 130 degrees)
Melt the stick of butter in a large pan with tall sides. Add 2 c chopped onion, celery, apples, parsley, 1 T salt and 1 t pepper. Sauté until soft, then pour that over the dried bread cubes already in a bowl. Add the sausage browned, 1 c chicken stock and 1 c craisins and mix in the bowl. Pour into a 9×13″ baking dish. Ready to go into the oven!

> Get ready for gravy time: 2 c Flour, 1 c Milk, salt, pepper, 3-4 c chicken stock and 2 stems chopped sage and 1 stem chopped rosemary ready to go.

2pm people start arriving (turkey is at about 155 degrees)

9. About 2:15pm When the turkey hits the 165 degree mark remove from the pan onto a cutting board and cover with a large aluminum foil tent for 15-20 minutes before carving.

–> 2:15pm This is when you can put in the stuffing and any other dishes that need to be warmed. Stuffing is 30 minutes at 300.

10. Take the pan drippings and put them into the gravy maker to separate. Pour the drippings with only a little fat back into the large pan over low heat (2 burners). You don’t need that much.
11. Stir in the herbs first, then thicken with flour until it’s a paste. Add the milk and stock until it’s the desired consistency and taste. S+P as necessary.

2:45pm Carve turkey, take other dishes out of oven
3pm EAT!

From:
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe.html#lightbox-recipe-video
http://www.foodnetwork.com/recipes/emeril-lagasse/brined-herb-roasted-turkey-recipe.html
http://www.foodnetwork.com/recipes/ina-garten/sausage-and-herb-stuffing-recipe.html

Lobstah

October 31, 2014

For those rare occasions when we cook lobster, here’s the preferred way! Buy lobster tails that are not frozen. Previously frozen is fine. Get the females and the ones with meat coming out of the tail – super tasty (says the local Costco fishmonger).

Preheat the oven to 375. If your lobsters are not defrosted in the fridge, put them in cold water for 30 min.

Use kitchen scissors to cut the top of the shell in half all the way to the tail. Crack the shell open so the meat is exposed. Separate the meat from the shell on the bottom so it lifts out easily once cooked.

Season with S+P and butter. I would also spray with a misto (EVOO) next time to make sure there are no dry edges that are missed with butter. Cook 12-18 minutes. They’re done when they’re not translucent anymore.

One of ours was pink and the other white – either way – they’re cooked! Serve with melted salted butter for dipping.

Photos and lots more to learn here: http://m.wikihow.com/Cook-Lobster-Tails

Butternut Coconut Curry Recipe

October 18, 2014
  • Prep: 35 min
    Cook time: 4 hours
    Makes 9 servings

    Ingredients

    1 small onion, chopped

    1 T EVOO

    1.5 t brown sugar

    1.2 t curry powder (or 4 T curry paste)

    1 garlic clove, minced

    1/2 t ground cinnamon

    1/4 t ground ginger

    1/8 t salt

    1 medium butternut squash (about 2.5 lbs), peeled and cubed

    1 cup chicken/veggie broth

    1 can coconut milk

    1/2 cup uncooked basmati rice, jasmine rice or quinoa (or cook separately)

    3 cooked, cubed chicken breasts

Directions

  1. In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
  2. In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

Adapted from: http://www.tasteofhome.com/recipes/butternut-coconut-curry#ixzz3GX37wGql

Chia Seed ‘Tapioca Pudding’

June 21, 2014

I just eat this plain…with a straw.

Makes 2-3 servings.

2 c unsweetened milk
1/2 c chia seeds
1/2 t vanilla extract
1.5 T pure maple syrup or honey
Topping: seasonal fruit or nuts as desired. Blueberries and sliced almonds anyone??

Directions: stir together until it thickens a little, let sit for 4 hours or more. Stir again.

Keeps in the fridge for up to 5 days.

From: http://www.buzzfeed.com/rachelysanders/healthy-and-delicious-chia-seed-recipes