Recipes – Page 81 – The Pajama Chef

Sweet-Tart Quinoa Salad

May 31, 2012May 30, 2012 Sarah

So, sometimes when I don’t take my beloved black bean wraps in my lunch, I like to make big salads on the weekend, filled with veggies and protein and oodles of flavor, that I can dish out throughout the week. At home I love leafy green salads, but for portability and ease, grain-based salads are my BFF. They don’t get soggy or mushy, they have tons of different flavors and textures, and the dressing is already mixed in–no need to juggle a bajillion containers! These same salads are also great for a meatless dinner or a healthy barbecue side dish for practically all the same reasons, but I just tend to eat them more for lunch!

This salad is no different from my normal grain-based salad loves, though technically quinoa isn’t a grain. But in my little world, like most of the rest of the culinary empire, it’s lumped right in. Don’t go lumping this Sweet-Tart Quinoa Salad in with other quinoa salads, though!

This salad pairs the basic Mexi-grain salad components with something new, something fresh. Something sweet–some sweet potato and bell peppers, perhaps?–meets something tart. Not just the Mexi-staple tartness of lime. But the unexpected, refreshing burst of…. Grapefruit. Whaaaaat? What initially started as a scaredy-cat substitution because I realized I was out of limes and needed more liquid to mix into this salad turned into a “oh darn, I should have used more grapefruit juice” during the test tasting stage. Crazy!

See, here’s the deal. You toss together some quinoa, bell peppers, onion, black beans, and sweet potato. They’re great. Pantry staples, healthy, filling, relatively affordable. They’re filling and flavorful on their own, yet adaptable to a pretty wide range of seasonings. Then you add the Mexi-spices and flavors, including cumin, cilantro, red pepper, the typical lime juice, etc. Leave the salad alone here and it would be pretty good. But add some grapefruit juice and take it to the next level. Beyond the tang of lime there’s a familiar yet unexpected tartness. An explosion of yummy flavors that makes each bite enchanting and divine. Sweet-Tart Quinoa Salad is the perfect familiar yet unexpected addition to your next lunch conundrum, meatless meal, or barbecue side dish.

And yes, if you’re wondering… “Sweet-Tart” in the dish’s name was a nod to my all-time favorite childhood candy, SweeTarts, which I would happily munch on all day, everyday if that was a nutritionally sound choice. 🙂

What’s your all-time favorite childhood candy?

Sweet-Tart Quinoa Salad
click to print

Ingredients:

1/2 large onion, diced
1 medium sweet potato, diced
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried cumin
extra virgin olive oil
1 cup water
1/2 cup quinoa, dry
1/4 cup cilantro, chopped + more for garnish
3/4 cup bell peppers, diced [I used green, yellow, and red]
3/4 cup black beans, rinsed and drained
2 tablespoons lime juice
2 tablespoons grapefruit juice
freshly ground black pepper

Directions:

Preheat oven to 450 degrees.

Place onion and sweet potato in a large baking dish, then sprinkle with garlic, red pepper, and cumin. Drizzle with olive oil, then use your [clean!] hands to mix everything together. Bake for 20-22 minutes.

While the sweet potato and onion mixture is a-cooking, prepare the quinoa. Boil 1 cup water, then stir in the quinoa. Bring back to a boil, then reduce heat to medium and cover, cooking for 12 minutes.

Remove quinoa from heat, then stir in cilantro, bell peppers, black beans, lime juice, and grapefruit juice. After everything is combined, cover and set aside.

After sweet potato and onion mixture is ready, add to quinoa, and season with lots of freshly ground black pepper. Garnish with cilantro and enjoy!

Time: 25 minutes [10 minutes active].

Yield: 2-3 servings.

Notes: If raw peppers aren’t your thing, you can roast then with the sweet potatoes and onions. Also, feel free to use any combination of citrus juice–orange, lemon, lime, grapefruit, etc. in place of the lime-grapefruit mixture.

10 Minute Lunches, Main Dishes, Recipes, Sandwiches and Wraps

10 Minute Lunch #5: Black Bean Wraps

May 29, 2012June 5, 2012 Sarah

So…. I totally realize black bean wraps are nothing new, nothing exciting, nothing original. You can probably google a bazillinon kajillion different variations right now. Or you don’t even have to, because who really needs a recipe for a simple black bean wrap?

The truth is… you don’t. And the truth also is… I don’t have and/or use one either.

But guess what? I’m sharing this non-recipe anyways… for a couple reason. First of all, I realized over the long weekend that I hadn’t shared any of my 10 Minute Lunches with you in way too long. Like, two months too long. Whoops. 😦 And secondly, I eat this easy black bean wrap [or a variation thereof] for lunch quite often and find it quite tasty [especially when there are no leftovers that sound good or I’m not feeling particularly inspired and needalunchlikenow.] Since I assume I’m not the only one who ever finds themselves in that situation…uninspired, hungry, pressed for time. If that’s you, then this go-to non-recipe recipe for black bean wraps is for you.

Maybe this is a little simplistic, but so what? It’s packed with flavor, texture, and tons of good-for-you nutrients and protein. Simply top a whole wheat tortilla with Mexican-spiced smashed black beans and lots of fresh veggies for a lunch that you’ll be looking forward to all morning long. I used spinach, red onion, bell pepper, avocado, and tomato, but feel free to use whatever strikes your fancy. Top your wrap with some cheese and you’re good to go! This lunch is filling, portable, inexpensive, and packed with fresh flavor. You can heat it up or eat it cold, depending on your preference and work situation… it’s great either way. I hope you love it as much as we do!

What are some of your go-to non-recipe recipes?

Black Bean Wraps
click to print

Ingredients:

1/3 cup black beans, rinsed and drained
desired seasonings: garlic powder, cayenne pepper, cumin, oregano, crushed red pepper, etc. + lime juice [I used ~ 1 1/2 teaspoons total, plus a splash of juice]
whole wheat tortilla
baby spinach
red onion, diced
avocado, sliced
roma tomatoes, sliced
red bell pepper, sliced
grated cheese [I used cheddar + pepperjack]
salsa or sour cream, as desired

Non-directions:

Mash together black beans with seasonings and a little lime juice.
Place baby spinach on a whole wheat tortilla, then top with black bean mixture. Add red onion, avocado, tomato, bell pepper, and cheese along with salsa or sour cream if desired.
Roll up and enjoy!

Time: 5 minutes.

Yield: 1 delicious lunch! [or more if you multiply the black bean mixture]

Linked up at Successful Together.

Cookies, Desserts, Recipes

Triple Chip Coconut Cookies

May 23, 2012May 23, 2012 Sarah

So as Ben shared on Monday, last Tuesday I just wasn’t in the mood for making dinner. I wanted chocolate chip cookies. Like, yesterday. Or more accurately, last Monday. So many yesterdays ago. Late in the night, I understood why… it was National Chocolate Chip Day! But I promise I didn’t know that when my craving hit. Nope nope nope–I just needed cookies, which is weird because I’m not much of a cookie person. In fact, I can’t remember the last time I baked cookies. Probably Christmastime! Clearly, that was going to change. And fast! In fact, I planned on making cookies for dinner and was pretty satisfied with that choice. I mean, wouldn’t you be?

But Ben nixed that idea, and said he’d make dinner. So sweet! Probably raking up husband points since our anniversary was coming up [it’s today, actually! and I’m totally just kidding. He’d make dinner even if our anniversary wasn’t approaching. He’s sweet like that.] I flipped through my recipe binder and about a zillion cookbooks, and as he was almost done I found a winner [from this semi-local bakery, no less].

After scarfing down some dinner and doing some cleanup [round one, to Ben’s chagrin], I started in on the cookies. Only to discover I had no chocolate chips! Whaaaaat? So, I improvised. Meet Triple Chip Coconut Cookies!

They’re buttery, caramely delights! I used chocolate chunks, white chocolate chips, and butterscotch chips, but feel free to use what you’ve got–these cookies are perfect for using up half-full chip bags leftover from other recipes. Some dark chocolate chips would be fantastic, I think. My favorite part, beyond the traditional chocolate punch and vanilla aftertones was the chew and nuttiness added by the coconut flakes. Yum! Coconut is one of my new favorite flavors, and this cookie illustrates why. Coconut is amazing with everything it touches!

These cookies are simply the best combination of fabulous flavors, textures, and personality… perfect for cookies, and a perfect illustration for our three years of marriage.

Triple chip, three years! Works for me! Maybe I should rename [the renamed!] the cookies to Triple Chip Three Year Marriage Cookies? Hmmm…. gotta work the coconut in there somehow, I think I’ll leave the title the same. If you want more wedding photos, click the photo for some I shared last year. But if you just want the cookies, read on. They’re totally worth it!

Happy anniversary, dear Ben, and happy Wednesday to everyone else!

Triple Chip Coconut Cookies [adapted from Rene’s Chocolate Chip Cookies as featured in Midwest Living April 2010]
click to print

Ingredients:

2 1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
1 cup sugar
3/4 cup brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup semi-sweet chocolate chunks
1 cup white chocolate chips
1 cup butterscotch chips
3/4 cup coconut flakes

Directions:

Preheat oven to 350 degrees.In a small bowl, stir together flour, salt, and baking soda, then set aside.

In the bowl of an electric mixer, beat butter for 30 seconds. Next add sugars and beat for 5 minutes or until mixture is light and fluffy, scraping the sides of the bowl every minute or so. Beat in eggs and vanilla.

Then, add flour mixture slowly while mixer is running on low. Turn off mixer and stir in chips and coconut with a wooden spoon.

You can cover and store in the refrigerator for up to 24 hours or bake immediately. [Obviously if you wait to bake, turn off oven!]

Drop 2 tablespoon size balls onto ungreased cookie sheets about 2 inches apart. Press down on each ball to flatten. Bake for 10-14 minutes [more if it’s chilled], or until light brown and still soft in the center as these cookies harden as they cool. Cool on cookie sheet for 1 minute, then remove to cooling rack.

Time: 45 minutes.

Yield: 48 cookies.

Notes: I found this dough was best popped in the fridge in between batches as it was hard to handle when soft.

Main Dishes, One Tablespoon Testosterone, Pork, Recipes

OTT: Pork Chops with Balsamic Blackberry Salad + Orzo

May 21, 2012July 28, 2012 Sarah

After a long absence, my husband, Ben, is back with his guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

———

Each weekend as my wife is planning meals for the upcoming week, she asks if there’s anything I’d like or if I have any ideas. Generally, my answers range from nothing to worthless until this past weekend. I knew we had unused pork chops, so I grabbed a cookbook and immediately found a recipe that sounded quite enticing. This cookbook was by Rachel Ray, whom a friend of mine from my college town of Athens, Ohio [go Bobcats!!!!!!!] has a massive celebrity crush on [to the point where he’s told his girlfriend that he would absolutely break up with her for the chance to be with the celebrity chef]. But anyways… Sarah agreed, and for possibly the first time ever, I felt good about my assistance in the meal selection process.

So come Tuesday night, my pork chops’ assigned cooking date, my wife decides she has absolutely no desire to cook. Why? Because she just wants to bake cookies. As tempting as the idea of cookies for dinner was, I’ve put on a few more pounds than I would like in the last year so I shrugged it off. This meant it was time for OTT to take command of dinner.

And what a delightful dinner it was. Salty pork, crisp almonds, juicy blackberries on spinach drenched in a sweet vinegary dressing. By the way, the cookies were good too. It was a messy kitchen sort of night.

OTT: Pork Chops with Balsamic Blackberry Salad + Orzo [from Rachael Ray’s Look + Cook]
click to print

Ingredients:

1/2 lb orzo pasta
1/2 c balsamic vinegar
1 pint blackberries
1 T ground basil
1 c spinach leaves
olive oil
4 pork chops
1/4 c almonds
2 T butter
cinnamon, nutmeg, salt, pepper to taste

Directions:

This recipe basically consists of making three things: the pork chops, the salad to top the chops, and the orzo to serve on the side. Let’s start with the salad. Put the balsamic vinegar in a small pot and bring to a boil. Once it begins boiling, maintain heating for about 5 minutes, or until it’s reduced by about half and is a thicker, syrupy consistency. Remove from heat. Combine the blackberries [or strawberries, raspberries, blueberries, or any other delicious berry], basil, and spinach in a large salad bowl. You should cut the spinach into thin slices. I elected to tear it into small pieces because I’m better at ripping things than cutting them. Sarah was disappointed because it didn’t look as pretty [but she says she still loves me]. Once the vinegar has cooled, you can drizzle it over the salad.

But while it’s cooling, heat a pot of water to boiling for the orzo. When the water’s boiling, add the pasta and cook it however long the box/bag tells you to.

While the pasta’s cooking, you can get to work on the pork chops. Season the chops with some salt and pepper if desired, pour some oil in a large skillet, and once the oil has heated add the chops. Cook the chops for about 4 minutes on each side. I would recommend covering the skillet. Once the chops have cooked, remove them from the pan and roast the almonds for a couple minutes, then remove.

Back to the orzo. When the pasta is finished cooking, drain it and melt the butter in the pan. Return the orzo to the pan and stir together. Add the almonds and salt, cinnamon, and nutmeg to taste.

Serve the orzo on the side with the salad topping the pork chops. Or I suppose you could serve the salad on the side with the chops over the orzo. Or even the salad over the chops over the orzo. It all tastes good, so do what seems best to you.

Reader Question ~ If you could have any dessert for dinner on a weekly basis, what would it be? I would have cheesecake. Mmmmm cheesecake… strawberry, blueberry, chocolate, the works. MMMMM!

Linked up on Life as Mom.

Main Dishes, Recipes, Soups

Tortellini Soup

May 16, 2012May 15, 2012 Sarah

Tortellini Soup. Not exactly a spring or summer meal… but I’m a year round pumpkin eater, so I guess I really don’t abide by seasons with food, do I? Well, except for produce and the like… but this is really a pantry meal, almost as easy to make with grilled cheese as canned tomato soup is.

We first enjoyed this last fall at Ben’s grandparents house, and his grandma was kind enough to share the recipe with me. If it’s grandma-approved, you know it’s gotta be good! Each spoonful of garlicky, light broth is full of cheesy tortellini goodness and vegified with hearty tomatoes and tasty spinach. Unlike most soups, this recipe doesn’t contain alot of seasonings, so be sure to choose high quality ingredients to get the best, freshest taste possible.