Southwestern Black Bean and Quinoa Salad

I'm currently in the middle of a 3 day work stretch (actually, I technically have one hour and thirty seven minutes until I'm half way through, but who's counting?), and I'm already pining for fresh vegetables. I have some salad fixings in the fridge, but I forgot to pack them up and bring them to the Land of Frozen Food.

Luckily, though, I still have some quinoa and black bean salad. It's not chock-full of veggies, really, but it should help satisfy the inevitable craving for real food. Plus, because it has a lot of protein, I'm hoping that it will keep me full for a while and prevent the mindless munching that strikes when you're bored and awake at 3 a.m.

This salad is super easy, you can throw it together quickly, and it's highly adaptable--add or subtract whatever ingredients strike your fancy. For example, the addition of a couple slices of bacon would have made this salad absolutely awesome, but I refrained this time because it was supposed to be healthy. If you come up with any changes that you particularly like, let me know in the comments section.

Southwestern Black Bean and Quinoa Salad

• 1 cup quinoa
• Kosher salt
• 1 teaspoon cumin seeds
• 2 tablespoons fresh lime juice
• 1 tablespoon Canola oil
• Freshly ground pepper
• One 15-ounce can black beans, drained and rinsed
• 1 small red bell pepper, finely diced
• Half of a green bell pepper, finely diced
• 1 roasted, peeled, seeded, and diced poblano pepper, or an Oil Preserved Poblano Pepper
• Kernels from 2 ears of corn, fresh, or leftover Grilled Corn on the Cob
• 2 tablespoons finely chopped cilantro
• 2 scallions, dark and light green parts finely sliced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon black pepper

In a medium saucepan, combine the quinoa with 2 scant cups water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the almost all of the water is absorbed, about 13 minutes. Just before the last of the water is absorbed, turn off the heat and allow the quinoa to sit for a few minutes (it will absorb the rest of the water, and this prevents overcooking). Fluff with a fork.

Meanwhile, in a small skillet, toast the cumin seeds over high heat, shaking the pan, until fragrant, about 2 minutes. Grind in a spice grinder, or with a mortar and pestle.

In a large bowl, combine all of the ingredients. Season to taste.

Corn Fritters, Home-Ground Burgers, Caramelized Onions

It's summer, so all I want is corn, corn, corn. Well, not really. But with highly seasonal ingredients, I like to eat copious amounts of them--to the point where I've totally OD'd and don't even want to think about said ingredient any more.

You see, that way, I don't mind that whatever I'm binging on is highly seasonal and I won't be eating it again for almost a year. No problem! I don't want to anyway! No pining for tomatoes with basil in the middle of January. Nope, I'm okay with some Brussels sprouts, sweet potatoes, and winter squash.

So how was I to eat this corn? We had already made our Golden Corn Chowder, and I wasn't in the mood to make the Creamless Creamed Corn (coming soon). In fact, I wanted something all-new, something all made-up.

As you may know, I have a zucchini fritter problem. I'm almost successfully rehabilitated, so I figure it's time for a corn fritter addiction. Bring it on.

Corn Fritters

• 6 ears of corn, the kernels cut off
• 1/2 tablespoon salt
• 1/4 teaspoon cayenne
• 1/2 teaspoon cumin
• 1/4 teaspoon white pepper
• 2 eggs
• 1/4 cup flour
• 1/4 cup sour cream
• 1 jalapeno, finely diced
• 1 red bell pepper, finely diced
• 2 scallions, light and dark green parts, finely sliced
• Hot sauce (optional)

Place the corn kernels in a large bowl. Add the salt, pepper, and cayenne, and cumin, and taste for seasoning. Add the eggs, flour, and sour cream, and mix to incorporate. Add the jalapeno, pepper and scallions and mix again.

In a large skillet, heat 1-2 tablespoons canola oil over medium heat. When the oil is shimmering, drop the batter into the skillet to make fritters that are about 4 inches in diameter. Cook until the very outer edges start to look dry; some bubbles may appear. This will likely take about 6 minutes, and when flipped, the fritter should appear golden brown.

Cook on the other side until light golden, about 3 minutes.

I like to serve them with hot sauce and sour cream.

 We enjoyed these with home-ground burgers, which were awesome. As you probably know, store-bought ground meat should not be served medium-rare or medium because all the bacteria that was on the outside is now on the inside where it's multiplying exponentially. Therefore, unless the ground meat product is cooked all the way through, you may get some dangerous nastiness in your meal.

However, if you buy a big hunk of meat and grind it at home, using sanitary technique, of course, then you can eat the ground meat product even if it's cooked to medium-rare or medium.

For this reason, I invested in the inexpensive grinder for the Kitchenaid stand mixer. I'm not a fan of dried out, killed burgers, and it's not a good idea to order 'undercooked' burgers when out in a restaurant. So I figured I'll do it at home.

In fact, this batch was accidentally cooked to medium-well, and they were still better than the average burger, most likely because we used quality meat and treated it right.

So if you decide to get a grinder attachment, here's how to make some yummy burgers:

Home-Ground Burgers

• 1/2 pounds chuck
• Salt
• Freshly ground black pepper

Cut the chuck into 1-inch pieces. Season the meat with salt and freshly ground pepper. Place on a parchment-lined sheet pan, and place in the freezer for about 30 minutes. When the meat is firm to the touch but not frozen through, pass it through the grinder.

Gently form the meat into patties. You don't want to over handle the meat, as it will make the burgers less tender. Grill to the desired doneness. Serve with your favorite fixin's.

We served ours with the standard lettuce, tomato, and raw onion. We also had bacon, because we can. Aaaaannd, we had Nick's awesome caramelized onions, otherwise known as 'tadpoles.' Here's how to make them:

Nick's Awesome Caramelized Onions

(a.k.a. "Tadpoles")

Cut an onion or two into thin slices. I read somewhere that if you go along the lines of the onion, then you break fewer cells, so you get less sulpher-y tasting slices. I don't know if that's true, but that's what we do.

In a small pan, melt a tablespoon of butter. When the foaming has subsided, add the onions. In a few minutes, add 1/2 teaspoon salt and a teaspoon of sugar. Cook the onions over very low heat for at least 40 minutes, and up to an hour or two. Stir occasionally, and add a little bit more butter if the onions start to dry out. The onions are done when they are a deep golden color, and they're so tender they're almost melting. Or until you're just sick of cooking them.

 

July's Daring Cooks: Nut Butters

On the 18th, I opened the eagerly-anticipated challenge for July, and my first thought was "Ummmm...Nut butters? Huh?" 


Upon further exploration, however, I thought, "Genius!" I've been reading a lot about cold soba salads, and I had been wanting to try one. I had spent the afternoon craving sushi yet guilt tripping myself about the expense of my bi-weekly sushi habit; but it seemed that with the posting of the Asian Noodle Salad with Cashew Dressing, my Asian craving would be satisfied in a cheaper manner. Instead I'd just guilt trip myself about how much fat might be in a Cashew Sauce. It's good fat, though, right?

Dishes like this one are frequently made with a peanut sauce, but I was intrigued by the cashew idea. That way I could also guilt trip myself about the fact that cashews are more expensive than peanuts. But they're cheaper than sushi, right?

The initial recipe suggested using linguine or thin rice noodles, but like I said, I've been reading a lot about soba noodles. It sounded like a yummy, more authentic alternative, and because they're made with whole wheat, they're relatively healthy. And it's another thing to guilt trip myself about--'Soba noodles are more expensive than pasta. Should you maybe just use some whole wheat pasta?'

Ultimately, though, this recipe made enough for at least 3 days of meals for me, so I'd say it's cost-effective, as well as delicious. If you make this, though, just be careful with the ginger and garlic--they can be quite potent.

I contemplated making the other nut butter recipes, but they seemed rather wintery. I have, however, posted the recipes below, because they sound delicious, and it might be a reminder to me to make them when the air gets a bit crisper.

Blog-checking lines: The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online.

Asian Noodle Salad with Cashew (or Peanut) Dressing

Yield: 4 servings

Recipe notes: Customize the salad by adding or substituting your favorite vegetables. Shredded cabbage, bean sprouts, and julienned red peppers would make nice additions. Obviously, you can omit the shrimp, or substitute chicken or tofu or the protein of your choice. The dressing is equally as good with peanut butter rather than cashew butter.

Cashew Butter

• 1 cup (240 ml) cashews (they can be roasted or unroasted)*

Cashew Dressing

• 1/4 inch (1/2 cm) slice of fresh ginger, chopped
• 8 cloves garlic, more or less to taste, chopped
• ¼ cup (60 ml) soy sauce
• 3 Tablespoons (45 ml) sugar
• 3 Tablespoons (45 ml) vinegar
• 3 Tablespoons (45 ml) toasted sesame oil
• ¼ cup plus 1 Tablespoon (75 ml) water
• Hot sauce to taste (optional), Sriracha is a perfect choice if you have it

Noodle Salad:

• 1/2 pound (225 g) soba, linguine, or thin rice noodles
• 1 tablespoon (15 ml) olive oil
• 1/2 pound (225 g) small or medium shrimp, peeled and deveined
• 2 large carrots, peeled and julienned
• 1 cucumber, peeled, seeded, sliced
• 1/4 cup (60 ml) sliced green onions
• 1/4 cup (60 ml) thinly sliced (julienned) fresh basil
• 1/8 cup chopped cilantro (optional)
• 1 tablespoon (15 ml) chopped cashews (optional garnish)
• Lime wedges (optional)
• Red pepper flakes (optional)

Make cashew butter: Grind cashews in food processor for about 2 minutes until smooth. A cup of cashews will make about the 1/2 cup of butter needed for this recipe. (*Or start with ½ cup (120 ml) prepared cashew butter.)

Prepare noodles according to package instructions in salted water. When the noodles are about 3 minutes from being done, add the shrimp to the boiling water. Drain noodles and shrimp into a colander, rinse, and set aside.Meanwhile, prepare cashew dressing: Combine ginger, garlic, cashew butter, soy sauce, sugar, vinegar, sesame oil, and water in food processor or blender. Process/blend until smooth. Be sure to process long enough to puree the ginger and garlic. You might want to add half of the garlic and ginger, perform a taste test, and add the rest to taste.

The dressing should be pourable, about the same thickness as cream. Adjust consistency – thinner or thicker -- to your liking by adding more water or cashew butter. Taste and add your favorite hot sauce if desired. (If the cashew butter was unsalted, you may want to add salt to taste.) Makes about 1 ½ cups (360 ml) dressing. Store any leftover dressing in the refrigerator.

Combine the shrimp and noodles, carrots, cucumber, onions, cilantro (if using) and basil in a large bowl. Add about ½ cup (120 ml) cashew dressing; toss gently to coat. Add more cashew dressing as desired, using as much or as little as you’d like. Squeeze fresh lime juice over salad or serve with lime wedges. Sprinkle with chopped cashews if desired. Also sprinkle with red pepper flakes if you like spicy food.

Chicken with Curried Tomato Almond Sauce

Yield: 4 servings

Recipe notes: Substitute the protein of your choice for the chicken. This is a smooth sauce, so the onion is removed before serving. If you prefer, dice the onion and leave it in the sauce or substitute a bit of onion powder.

• 1 Tablespoon (15 ml) olive oil
• 4 (6 oz / 170 g) boneless, skinless chicken breast halves
• Salt to taste

Spice Blend:

• 1.5 tablespoons (20 ml) garam masala seasoning
• 1 teaspoon (5 ml) ground ginger
• 1/2 teaspoon (2 ml) ground cinnamon
• 1/4 teaspoon (1 ml) black pepper

Sauce:

• 4 tablespoons (60 ml) butter
• 1 large onion, cut in half pole to pole
• 2 cloves garlic, minced
• 1 (15-ounce/425 g) can tomato sauce
• ⅓ cup (80 ml) almond butter
• ⅓ cup (80 ml) milk
• ½ to ¾ cup (120 to 180 ml) chicken broth or water, more as needed
• 1 cup (240 ml) frozen peas (optional)
• Hot basmati rice for serving
• Chopped parsley (optional garnish)
• Sliced almonds (optional garnish)

Cook the chicken. If desired, pound chicken to ¼ inch (6 mm) thickness to promote even cooking. Sprinkle with a bit of salt and pepper to taste. Heat 1 teaspoon (5 ml) olive oil a large nonstick skillet over medium-high heat. Add half the chicken; sauté 3 to 5 minutes on each side or until cooked through. Cook the chicken in 2 batches, adding more oil if needed for second batch. Dice chicken into bite-sized pieces; set aside on clean plate and keep warm.

Prepare spice blend. Stir garam masala, ginger, cinnamon, and pepper together in a small bowl. Set aside.

Melt the butter in large nonstick skillet over medium-low heat. Add the onion and cook gently for several minutes to infuse the butter with onion flavor. Keep the heat low to avoid burning the butter; a little color is fine. Add the spice blend and garlic and cook for 1 minute or till fragrant, stirring constantly. Add the tomato sauce, stir well, and bring to boil. Reduce heat to simmer. Whisk in almond butter and milk until thoroughly combined with tomato sauce. The almond butter is thick so it takes a while to make a smooth sauce. Return to simmer. Add broth (or water) to sauce to reach desired consistency; return to simmer. Add more broth (or water) as needed to thin sauce as desired.

Remove onion from sauce and discard. Stir frozen peas (if using) into sauce. Transfer sliced chicken to sauce. Simmer gently for a few minutes until peas and chicken are heated through.

Serve chicken and sauce over rice. Garnish with chopped parsley and/or sliced almonds if desired.

Chicken with Pecan Cream and Mushrooms

Yield: 4 servings
Recipe notes: Substitute your favorite pasta or rice in place of the egg noodles. Use fresh rosemary or parsley in place of thyme if you prefer.

Pecan Cream

• 3/4 cup (180 ml) coarsely chopped pecans*, toasted
• 1 cup (240 ml) water
• ¾ teaspoon (3 ml) salt, more as needed
• ½ pound (225 g) egg noodles or pasta
• 4 (6-ounce / 170 g) boneless, skinless chicken breast halves
• 1 teaspoon (5 ml) olive oil, more as needed
• Salt and freshly ground pepper to taste

Sauce

• 1 tablespoon (15 ml) deglazing liquid (water, broth, wine; optional)
• 1 teaspoon (5 ml) olive oil, more as needed
• 1/4 cup (60 ml) finely chopped shallots
• ½ pound (225 g) mushrooms, sliced
• 1 Tablespoon (15 ml) fresh thyme leaves
• Chopped pecans, (optional garnish)

Prepare pecan cream. Grind pecans in a food processor for about a minute or so until smooth, scraping down the sides of bowl as needed. Add water and 3/4 teaspoon (3 ml) salt; process until smooth, scraping sides of bowl as needed. Set aside pecan cream. (*If starting with prepared pecan butter, blend ¼ cup plus 2 Tablespoons (90 ml) pecan butter with the water and salt until smooth.)

Cook noodles according to package instructions in salted water. Drain, rinse, and keep warm.

If desired, pound chicken to ¼ inch (6 mm) thickness to promote even cooking. Sprinkle with a bit of salt and pepper to taste. Heat 1 teaspoon (5 ml) olive oil a large nonstick skillet over medium-high heat. Add half the chicken; sauté 3 to 5 minutes on each side or until cooked through. Cook the chicken in 2 batches, adding more oil if needed for second batch. Set aside cooked chicken on a clean plate, cover to keep warm.

Add deglazing liquid to pan if using and stir up any browned bits. If needed, add another teaspoon (5 ml) of oil (or more) to pan for sautéing the shallots and mushrooms. Sauté the shallots and mushrooms over medium heat for 4 to 6 minutes or until mushrooms are tender and starting to brown. Add fresh thyme to the pan. Stir in pecan cream; bring to a boil. Reduce heat and simmer for about 1 1/2 minutes till reduced slightly.

Slice chicken into thin strips. Divide the noodles among serving plates. Add a scoop of the mushroom pecan sauce to the top of noodles. Lay sliced chicken on top. Garnish with fresh thyme and/or a pinch of chopped pecans if desired.