Category Archives: Recipes (not mine)

Quinoa Topped with Chard, Pine Nuts, Roasted Garlic, and Parmesan

The Beginnings of Dinner


Chard season is over, at least where I am, but I snatched some up at the Farmer’s Market a couple weeks ago (the last of it? ¬†Greenhouse grown? ¬†I dunno.) to make this recipe one last time before I won’t be able to find anymore of the stuff.

The original recipe is here, from The Bitten Word.

My mom sent it to me after she made it for me when I was home this summer for a week, before heading off to Vermont. I am not a big fan of vegetables. I try, but I don’t succeed much. They’re just all too bitter for my supertaster sensibilities. I almost always detest wilted greens too, because of the texture. But this stuff? Oh man. It was delicious! That was the first time I’d eaten chard too! I was very surprised. Now it’s one of my favorite veggies!

This time around, I decided to roast a head of garlic instead of using the minced garlic the recipe calls for. I followed that hilarious guide, since I’d never roasted garlic before and didn’t want to mess it up (it’s easy).

I use a lot of pine nuts in this recipe. A lot. So…use as many as you like. If you love pine nuts, do like I do. If you don’t, use a little. Or none. It’s up to you. They make the dish for me, but to each their own.

Here’s the deal:
Put the garlic in the oven and I forget about it for about half an hour.
Throw some quinoa in the rice cooker. Maybe 1/2 a cup. Maybe more.
Go do something else for 10-15 minutes, like check your facebook, pet the cat, or clean something.
Come back and follow the recipe for cutting and cooking the chard.
Toast the pine nuts.
Use the basil if you want it. I use it if I have it, but if I don’t, it doesn’t bother me to leave it out. I don’t like basil much anyway.
By the time you’re done, your quinoa and garlic should be ready.
I spooned the garlic cloves out and mixed them in with the chard mixture, smashing them a bit as I went. You could serve them on top, or give each person their own garlic head on the side. Whatever you like.

Mmm...


Grate as much parmesan as you want, and sprinkle it on. We use a lot. We like cheese. What can I say?
Now eat it and be happy. :)

Tadaaaa!

Madras Lentil Curry

The boyfriend was inspired by something he ate at a local falafel place, which reminded him of something we ate in Palestine. He said it was something like madras or madrassa. So we googled and found out that what he was thinking of was Madras curry. There is a little convenience store/Indian market downtown, so we stopped in and picked up a bag of the stuff. We finally got around to making this Madras Lentil Curry a few nights ago. It was so good! We served it over brown rice.

I keep forgetting to take pictures of our food. I just get so hungry that I eat it without thinking about the blog. Oops.

If you like Indian food or curry at all, give this a try, because it’s easy and I’m sure you’ll like it. :)

My next curry challenge is yellow dal. Oh how I love yellow dal. Mmmmm….

Sloppy Lentils

I made these Sloppy Joe Lentil Posers from Nourishing Flourishing for dinner tonight and they were absolutely amazing.

They were quick*, easy, and did I mention delicious? Because they were. They were so much better than I expected. I thought they’d be so-so, but they were so super awesome! Lentils are one of my favorite foods, in pretty much any form, so that made it even better.

Make them! Right now! Go!

*Ok, so lentils aren’t that quick, but if you put them in your rice cooker, you can forget about them and go do something else, so it kind of doesn’t count toward the total prep time, in my opinion.

Carrot Zucchini Muffins

I haven’t been cooking or baking much. Mostly because of the lack of utensils in our kitchen. Also, because I’m lazy.

I did make these carrot zucchini muffins from gluten free mommy, however. Oh wow. So good. My housemates gobbled them up. I gave some to a coworker whose wife who recently went GF. They liked them too. Super delicious. Good way to sneak veggies into my food too. I highly recommend them. I’m going to try them with other ingredients too. It seems like it would make a perfect muffin base recipe. I used brown rice flour instead of white rice flour, and I didn’t use the xantham gum. Oh, and I used Greek yogurt.

Make them! You won’t be disappointed.

Peanut butter fruit dip

I just made this recipe for peanut butter fruit dip from the Gluten Free Homemaker blog, which I read on a regular basis. It’s lovely. It would be better with less flavorful apples than the Pink Ladies I have on hand (they overpower the dip!), but it’s still wonderful.

We had some leftover cream I didn’t know what to do with and I had this link saved for future use. I had it saved in a draft in my email and looked at it on a whim, only to discover that it called for cream. So now the cream didn’t go to waste and I have something sweet and delicious to eat on my apples. I was getting tired of plain old peanut butter.

I’m in a food rut. I’m feeling extra picky (I’m already super picky, so that’s really not good) and burnt out on the few foods I normally enjoy, and nothing sounds good except sugar-from natural sources, such as fruit, or otherwise. Wanting sweet things is normal for me, but sometimes it’s worse than others, and right now is one of those times. Since I’m tired of everything we’ve been eating, any variety is helpful at this point. I like trying new recipes too, of course. This will be a good one for parties and other get-togethers. Mmmmm!

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