Here’s a quick weeknight meal. I took Martha’s quinoa, spinach and shiitake salad and mixed things up a bit by using arugula from my garden instead of the spinach. I also made it a little healthier and halved the recipe so it’s perfect for two people.
- 2 tablespoons red-wine vinegar
- 2 tablespoons olive oil
- Salt and ground pepper
- 1/2 to 1 pound fresh shiitake mushrooms, stems removed, caps halved
- 3/4 cup quinoa
- 1/2 pound or large bunch of arugula
- 4 ounces feta cheese or chevre, crumbled
Combine vinegar, oil, salt and pepper. Toss half of dressing with the prepared mushrooms. Then broil mushrooms until tender (about 15 minutes. Add quinoa to a pan with 1 1/2 cups of water and some salt. Bring to a boil, then reduce heat and simmer for 15 minutes. Place arugula in bowl or large serving plate. Add mushrooms, quinoa and other half of dressing; toss. Top with feta or chevre.
Quinoa and mushrooms are a really good source of protein and this dish is so yummy! I think the extra spice from the arugula really kicks it up a notch.
This is a delicious, quick weeknight meal. I love that you can substitute any kind of pasta and cheese. I made it with wheels and Parmesan. Here’s my version of Martha’s recipe for two:
Broccoli on wheels
Cook pasta, add broccoli to pot two minutes before pasta is done. Save one cup of pasta water. Saute onion and garlic until browned. Add in pasta water, pasta and broccoli. Salt and pepper to taste and stir in Parmesan.
I love tilapia and I love soup, but I do not love dear Martha’s recipe for fish chowder. Boo hoo.
Granted, I did my own thing and left out the bacon but there was definitely something else missing.
Oh well, at least I learned something. Tomato-based or “red” chowder is called Manhattan chowder. Cream-based or “white” chowder is New England chowder.
Next time I’m trying this one from Epicurious.
Veggie overload. I am absolutely in love with in-season cooking during the summer. Why? Because almost everything is in season! This is a super quick recipe from Everyday Food (I have some similar ones from Epicurious). And since I had leftover corn on the cob from the weekend it was even quicker. Steps:
- Stand cooked ear of corn in a wide, shallow bowl. Slice and rotate until you have all the kernels off.
- Add a pint or two of cherry tomatoes, one avocado – diced, and 1-3 scallions – sliced.
- Stir together with the juice from 1/2 a lime, a bit of olive oil and salt and pepper.
My favorite thing about this recipe is you don’t need any measuring cups or spoons since proportions don’t really matter… just use what you have and it’s delish! I didn’t have scallions this week so I left them out and I doubled the amount of corn to use up what I had in the refrigerator.
I made this dish during World Cup to show my support of team Brazil. If only I had little tiny Brazilian flag toothpicks!
This meal has such a simple combination of flavors. The beets are the star attraction for me, but I also really like the black beans and cheddar. The Brazilian black beans recipe comes from the April 2009 edition of Everyday Food (and it’s been in my menu rotation since then).
A tip to cut down on the prep time (and fart quota*) is to soak the black beans… I usually start them soaking in the morning. Something I read said black beans really only need to soak for 2 to 6 hours because they are small beans. This really cuts down the cooking time!
For this recipe, I simmered the beets and beans together for about 45 minutes until the beets were done, then took the beets out and let the beans cook for about 15 more minutes before moving on to step 3 with the scallions and garlic. This cuts the total time in half so it takes just 1 hour, 15 minutes. The recipe serves six so it’s great if you want leftovers or extra beans for another dish later in the week. Enjoy!
* The first time I searched for instructions on soaking beans, I was amused at the number of websites and cookbooks willing to talk about farts and flatulence!