Category Archives: winter

Quinoa with Moroccan Winter Squash and Carrot Stew

Full of color and full of flavor!!  I seriously loved this dish.  This recipe is taken from “The Epicurious Cookbook, More than 250 of our Best-loved Four-fork Recipes” by Tanya Steele and the editors of Epicurious.  The ingredient list looks long, but it’s super easy to make.  I premixed all my spices before I started. 



FOR STEW
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 (14.5 ounce) can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1.5 pound squash)
2 cups 3/4-inch cubes peeled carrots

FOR QUINOA
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

FOR STEW
Heat the oil in a large saucepan over medium heat.  Add the onion; sauté until soft, stirring often about 5 minutes.  Add the garlic; stir 1 minute.  Mix in the paprika and the next 8 ingredients.  Add 1 cup water, tomatoes, and lemon juice.  Bring to boil.  Add the squash and carrots.  Cover and simmer over medium-low heat until the vegetables are tender, stirring occasionally, about 20 minutes.  Season with salt and pepper.

FOR QUINOA
1. Rinse quinoa; drain.  Melt the butter with oil in a large saucepan over medium heat.  Add onion and carrot.  Cover, cook until vegetables begin to brown, stirring often, about 10 minutes.  Add the garlic, salt, and turmeric; sauté 1 minute.  Add the quinoa; stir 1 minute.  Add 2 cups water.  Bring to a boil; reduce heat to medium-low.  Cover; simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
2. Rewarm the stew.  Stir in half of the cilantro and half of the mint.  Spoon the quinoa onto a platter, forming a well in center.  Spoon the stew into the well.  Sprinkle with the remaining herbs. 
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Winter Sweet Potato Salad with Blood Orange Vinaigrette

I saw this recipe on Twitter and just had to make it!  I finally did today and I’m kicking myself for not making it earlier!  I LOVE this salad and I know it’s one I will continue to make.  This recipe is taken from Samantha Ferraro (@FerraroKitchen).  Her recipe site is called “The Little Ferraro Kitchen – Celebrating Classic and Cultural Cuisine”.  I did not change anything in this recipe, I just didn’t add the blue cheese.  I also used mixed greens that were half mixed with spinach.  There is no serving size listed but, I made this for myself for lunch, and I have enough leftover for lunch again tomorrow (lucky me!!)




SALAD
2 cups winter greens mix (kale, mustard greens, spinach, beet greens)
1 sweet potato, peeled and cut into 1 inch cubes
1/4 onion, sliced
1/2 lb cherry tomatoes
1 oz blue cheese, crumbled
Salt and pepper, to taste
Olive oil for drizzling

BLOOD ORANGE VINAIGRETTE
1 blood orange, juiced
2 tangerines (or 1 orange), juiced and zest
1/4 cup olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
2 Tablespoons rice wine vinegar
Salt and pepper, to taste

1. On a foil lined baking sheet, add sweet potatoes, onions and cherry tomatoes.  Toss with a good drizzle of olive oil and salt and pepper.  Roast at 400 degrees Fahrenheit for 35 minutes until everything begins to caramelize.
2.  To make the vinaigrette, add all the ingredients to a mason jar and shake for a few seconds.  
3.  Toss 2 Tablespoons of the vinaigrette with the salad greens in a bowl and place on a plate.  Top with roasted sweet potatoes, cherry tomatoes and onions.
4. Store leftover vinaigrette in a small container and store in fridge.  You will have extra.
5.  Top salad with crumbled blue cheese.