Coconut and Brown Rice Pudding

Modified from recipe posted at http://thewitchykitchen.blogspot.com/2010/05/coconut-milk-brown-rice-pudding.html. This actually makes a better breakfast (sub for oatmeal) than dessert (a little too grainy and heavy to eat after another meal).

Ingredients

1.25 cups precooked short grain brown rice

1 cup coconut milk

2 tbsp maple syrup

2 tbsp golden raisins / dried apricots

3/4 tsp vanilla extract

cinnamon for garnish

Preparation

Bring rice, coconut milk, maple syrup, and fruit to a low simmer and allow to cook for 3-4 minutes. Remove from heat and add vanilla. At this point, mixture will be quite liquidy - allow to set overnight in fridge. Once ready to serve, remove from fridge and let warm up at room temperature for an hour or heat in microwave. Sprinkle with cinnamon.

Serves 2.

Sardine Mediterranean Salad

I came up with this recipe because I received green bell peppers and lettuce in my CSA and wanted to use them up. I'm normally not a fan of salads (too cold and the ingredients seem so disparate and uncombined in taste sometimes), but this one is very good! Do not drain the oil from the sardine can - it makes for a flavorful salad dressing, since all the sardine taste is infused into it.

Ingredients

- 2 bell peppers, any color (reds are probably best because they are sweeter and also make the dish more colorful)

- 2 tins (3.75 oz each) of sardines soaked in pure olive oil (I used the Season Brand from Costco)

- 1 can (16 oz) garbanzo beans, drained and rinsed

- 1 can (drained weight 6 oz) black olives, drained, rinsed, and sliced

- 1 head of red leaf lettuce, shredded

- 1 thinly sliced shallot

- 1 lemon

- black pepper

Preparation

1. Halve the bell peppers and place them cut side down on a baking sheet. Broil the peppers until the skin has blistered black (about 10 mins). Once cool, remove the blistered top layer from the peppers and slice thin.

2. Mix together the lettuce, garbanzo beans, and olives. Serve on plates.

3. Top each plate with 2 sardines, sliced peppers, shallots, squirt of lemon juice, and black pepper. Use the oil in the sardine can as dressing.

4 servings

Southwest Chicken Quinoa Salad Bowl

Finally, an original creation from me!

This recipe is very well-balanced with veggies and healthy proteins. Additionally, the plethora of color is a feast for the eyes! Do NOT get rid of the cooking juices from the chicken. At first, it may seem a little wet, but the juices soaked into the quinoa is flavorful. Make certain that salsa and avocado are served with the bowl... brings the dish from a 3.5 stars to 5 stars, in my opinion.

Ingredients

- 2 cups uncooked quinoa

- 3.5 lbs chicken thigh, diced

- Chili powder (2 tsp paprika, 1 tsp cumin, 1 tsp oregano, 2 tsp garlic powder, a dash of cayenne pepper)

- 1 tsp coarse sea salt

- black pepper, to taste

- 4 tbsp extra virgin olive oil

- 1 onion, diced

- 2 leeks, white parts, sliced (optional)

- 2.5 cups sliced mushrooms (about one 8 oz box)

- 2 cups white corn kernels

- 1 can (15 oz) black beans, rinsed and drained

- 6 green onions, keep white and green parts separate, slice thinly

- 1 head of green/red leaf lettuce, shredded

- salsa

- sliced avocado or guacamole

Preparation

1. Cook quinoa.

2. Thoroughly coat chicken in 2 tbsp of extra virgin olive oil, chili powder, 1 tsp coarse sea salt, and black pepper.

3. Heat remaining 2 tbsp of extra virgin olive oil over medium-high heat and saute chicken until it starts to brown. Remove from pan along with the cooking juices.

4. Saute onion, leeks, and white parts of green onion until softened. Add corn. Saute until slightly browned.

5. Add chicken and cooking juices, mushrooms, and black beans. Saute for 10 mins.

6. Mix in green parts of green onion. Turn off heat.

7. In a large bowl, mix together contents of saute pan with quinoa and shredded lettuce.

8. Serve with salsa and avocado/guacamole.

8 servings

Broccoli and Garbanzo Beans Quinoa in Mustard Sauce

Ingredients

1/2 cup uncooked quinoa

15 oz can garbanzo beans, drained and rinsed

4 cups chopped broccoli

3 shallots, chopped

1 clove garlic, minced

4 tbsp fresh lemon juice

3 tbsp coarse-grain mustard

1 tbsp apple cider vinegar

2 tbsp EVOO

salt and pepper

Directions

1. Cook quinoa.

2. Saute broccoli, garlic, and shallots in EVOO with salt and pepper. Cook until tender.

3. Mix quinoa with sauteed items and other ingredients listed above.

Arugula Vichyssoise

http://www.epicurious.com/recipes/food/views/Arugula-Vichyssoise-12096

Ingredients

3/4 cup finely chopped white and pale green part of leek, washed well (about 1 leek)

2 tablespoons olive oil

1 garlic clove, chopped

1 small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover

2 cups low-salt chicken broth

2 cups packed arugula, washed well and spun dry

3 tablespoons half-and-half or heavy cream

1 slice of homemade-type white bread, cut into 1/2-inch cubes

1 small plum tomato, seeded and diced, for garnish

Preparation

In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute, and in a blender purée it in batches for 2 minutes, or until it is completely smooth. Transfer the purée to a metal bowl set in a larger bowl of ice and cold water, stir in the half-and half, and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.

While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring, until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato.

Chinese Curry Chicken

http://www.epicurious.com/recipes/food/views/Chinese-Curry-Chicken-2034

Ingredients

6 tablespoons oil

1 medium onion, chopped

2 tomatoes, chopped

2 tablespoons curry powder

2 tablespoons soy sauce

2 teaspoons minced peeled fresh ginger

2 garlic cloves, minced

1 teaspoon ground turmeric

1 teaspoon chili powder

1/2 pound boiling potatoes, cut into 1-inch cubes

1 cup canned chicken broth

1 tablespoon dry white wine

2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces

Salt and pepper

Preparation

Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.

Recipes for the Week

Delicata Squash

http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/

http://www.epicurious.com/recipes/food/views/Delicata-Squash-and-Roasted-Mushrooms-with-Thyme-230994

Sweet Potato Fries

http://www.foodnetwork.com/recipes/ingrid-hoffmann/sweet-potato-oven-fries-with-avocado-dip-recipe/index.html

Arugula Vichyssoise

http://www.mariquita.com/recipes/arugula.html

Braised Baby Turnips

from Alice Waters' Chez Panisse Vegetables

A very simple stewing is all that is wanted for very tiny and delicate turnips and carrots. Wash and trim the vegetables. Both should be tender enough to make peeling unnecessary. Trim off the carrot tops but leave a half inch or so of the stalks. Leave the tender turnip greens attached, trimming off only the leaves that are wilted or damaged. Put the young roots in a saucepan with a little butter and water, and stew gently, covered, until softened but not overcooked. Season with salt and pepper and serve. This is especially nice if you have a variety of carrots of different shapes and colors.

Serve with this sauce: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=144

Braised Radishes

http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html

Sugar Pie Pumpkin Soup

Modified from Farm Fresh to You

Ingredients

• 1 pumpkin, 4-5 lbs
• 1/2 cup shallots, minced
• 3 tablespoons EVOO
• 1 teaspoon salt
• 1.5 tbsp maple syrup
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 5 cups chicken broth
• 1/4 cup cream
• Fresh thyme

Directions

1. Wash pumpkin and cut in half. Scoop out seeds and stringy parts.

2. Line cookie sheet with foil and place pumpkin cut-side down.

3. Bake for 1 hour at 375 degrees until pumpkin is soft.

4. Let cool. Scrape the cold pumpkin out of the pumpkin skin. Mash with a potato masher or put through a food mill so its smooth (or puree in blender).

5. Heat oil in a large heavy saucepan and cook the shallots over very low heat until they're soft.

6. Add the broth and turn up the heat to medium. Heat until it just starts to simmer.

7. Add the salt, white pepper, nutmeg, and maple syrup and stir.

8. Add the pumpkin a little bit at a time, stirring. Add fresh thyme. (You may make the recipe ahead of time up to this point and store for up to 48 hours. Reheat and continue.)

9. When everything is mixed together and heated through, turn off the heat and stir in the cream. Taste and adjust seasonings. Serve at once.

6 servings