The Pajama Chef

Black Bean & Corn Quinoa Salad

February 24, 2011September 26, 2016 Sarah

Over the past year or so that I’ve been reading food blogs, I’ve heard a lot about the wonders of quinoa. Not only is it flavorful and a bit nutty, with a slight crunch, it’s high in protein [a complete protein at that, which is good for a vegetarian/vegan diet] and very filling. It’s an ancient grain, called “the gold of the Incas.” A few months ago during one of my out-of-town Trader Joe’s runs, some quinoa came home with me… and this is the delicious result. I whipped up this salad as one of my recent lunch specials and let me tell you that this sure made my lunches special that week. 🙂 I loved the hint of Mexican flavors that the lime, chili, and cilantro lended to the mix of black beans, corn, and quinoa. And served over baby greens… why it’s just a beautiful dish too. Doesn’t that make lunch time even better? In my book, it does!

P.S. So, Ben and I joined a CSA for this summer. If you’re not familiar with CSAs, they’re a way to purchase vegetables on a subscription basis directly from farmers. More information can be found here, and you can use the site to find local CSAs. I just got an email from our farm and I am so excited about the list of delicious veggies, herbs, and fruits coming my way in just a few short months. Everything from tomatoes to basil to peppers… to new-to-me things like nasturtiums to okra to salsola and more. I’m so over winter… spring and summer? New veggies? New recipes? Yes please!

Black Bean & Corn Quinoa Salad

Servings: 4
Print

a The Pajama Chef original

Ingredients:

1 cup red quinoa
2 cups + 1/4 cup chicken broth, divided
1 cup black beans, drained and rinsed
1 cup frozen corn, thawed
1/8 teaspoon red chili flakes
1/4 cup fresh cilantro, chopped and packed
zest and juice of 1/2 a lime

Directions:

Prepare quinoa according to package directions, using 2 cups chicken broth instead of water. [I rinse the quinoa (in a coffee filter because I don’t have a fine mesh strainer…), bring to a boil, and then simmer for about 12-15 minutes.] Set aside. In a large bowl, add beans, corn, chili flakes, cilantro, and lime zest. Stir together, then fold in quinoa. Add lime juice, and depending on desired consistency, add up to 1/4 cup chicken broth for additional “dressing.” Serve hot or cold.

Question of the Day: What are some pretty foods you’re enjoying lately? Ever joined a CSA?

Chicken, Main Dishes, Recipes

African Peanut Pineapple Stew

February 23, 2011September 26, 2016 Sarah

So, once upon a time [actually, two once upon a times], I studied abroad in Africa. Specifically, in Cameroon and Lesotho. This is NOT a recipe from either country. No sirree. In fact, I didn’t have any peanut-based stew in either country. And being an Africana Studies major in undergrad and an African Studies graduate student, I have some beef with people who just label things “African,” because Africa is not one monoculture! But this blog is not my place to rant about the politics of names or culture or geography… it is the place to share and celebrate delicious food! As such, I can look past the unfortunate name for this delicious dish and rejoice in its tasty splendor.

In all honesty, I don’t re-make recipes very often. Classics of my mom’s get made over and over again, as do a few hits I’ve found on my own, but I love experimenting and trying new recipes. This stew is an exception: I have made it several times in the past year and enjoy every single bite. We love how the flavors melt together–everything, from the onions to the peanut butter to the ginger to the hot sauce to the kale and beyond, mixes into one filling, flavorful stew. It’s comforting and unique at the same time… familiar enough to be family-friendly, exotic enough to be interesting. And vegetarians–just leave out the chicken… I did at first, but added it to satisfy my husband. 🙂 Enjoy!

African Peanut Pineapple Stew

Servings: 4-6
Time: 40 minutes
Print

adapted from The Way the Cookie Crumbles

Ingredients:

1 cup yellow or white onion, diced
2 garlic cloves, minced
1 bunch kale or Swiss chard, chopped coarsely with large stems discarded
1 pound chicken breasts, cut in 1 inch cubes
1 20-ounce can crushed pineapple in its own juice, undrained
1/2 cup natural peanut butter
1 teaspoon ginger
1 tablespoon hot pepper sauce
1/2 cup chopped fresh cilantro
1/4 cup peanuts, regular salted or honey roasted
salt and pepper to taste
olive oil
rice prepared with chicken broth

Directions:

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and season with salt and pepper as desired. Stir constantly until chicken is fully cooked, then add onions and garlic and saute until soft and fragrant. Add pineapple to the pot and bring to a simmer, then add the greens and cover. Simmer for about 5 minutes until tender. Stir in the peanut butter, ginger, and hot sauce and simmer for another 5 minutes or until flavors are blended. Fold in cilantro just before serving. Serve over rice and top with peanuts.

Notes:

I usually serve this dish on top of brown rice cooked in chicken broth, but feel free to be creative! Also, feel free to omit the chicken–my meat-lover of a husband requested that addition! 🙂

Question of the Day: [And I realize this is a long shot…] Have you ever been to Africa? If so, what kind of food did you eat there? If you haven’t been… have you been to any “African” restaurants? What did you eat?

Main Dishes, Recipes, Soups

Crock Pot Hot Potato Soup

February 22, 2011October 20, 2011 Sarah

Hot potato, hot potato, hot potato hot! Anyone else ever play this game back in elementary school? I know I sure did. And in tribute to days of old… I bring to you Crock Pot Hot Potato Soup.

So, this variation of potato soup is definitely different than my traditional fare, but that doesn’t mean it’s any less yummy. This Crock Pot Hot Potato Soup is the closest thing I’ve ever had to a baked potato in a bowl. Creamy and satisfying, it is a rich, filling one dish meal that everyone will love. It’s definitely a potato soup, but not overwhelmingly so. What makes this Crock Pot Hot Potato Soup unique is the kick of spice that surprises you with each and every bite. Subtle enough for those spice scaredy-cats like myself, but strong enough that spice lovers [like Ben] can rejoice with every bite, this soup is as flavorful as they come. Plus, since it’s made in the crock pot, it’s easy too–just prep the ingredients the night before and turn it on in the morning. Easy as 1-2-3! And it’ll be really easy to give this hot potato away… not that you’ll want to after a bite or two. Enjoy!

Crock Pot Hot Potato Soup

Ingredients:

4 cups potatoes, roughly peeled and diced
2 cups chicken broth [or vegetable broth]
1/2 cup celery, chopped
1/2 cup red onion, finely chopped
10 ounces condensed cream of chicken soup [you can buy it or make your own, like I did… vegetarians can try other types of condensed soups]
1/2 tablespoon garlic powder
1/2 jalapeno, finely chopped and partially deseeded according to your desire for spice
black pepper
red chili pepper flakes
12 ounce can fat free evaporated milk
olive oil
shredded cheese, for serving [optional]
green onions, for serving [optional]
cooked and crumbled bacon, for serving [optional]

Directions:

In a small skillet, saute onions and celery in olive oil over medium high heat until just soft. Meanwhile, combine potatoes, chicken broth, condensed soup, jalapeno, and garlic powder in a crock pot. Add in onions and celery and stir to combine. Season with pepper and chili pepper flakes as desired. Cover and cook on low heat for 6-8 hours, then stir in the evaporated milk and cook for about 20-25 minutes more. Serve with cheese, green onions and bacon.

Click here for the printable version: Crock Pot Hot Potato Soup

Question of the Day: Fave childhood game? Ready… go! I loved to play freeze tag. You’re it 🙂

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by West Bend.

Cupcakes, Desserts, Recipes

Peanut Butter Chocolate Cupcakes

February 21, 2011June 11, 2011 Sarah

One day about a month ago, I just felt like cake. Ever get that vibe?? I’m not normally one who needs cake to live and breathe but when the weather started cooling down and the semester started heating up, I had no choice but to whip these little bites of joy up on a Saturday afternoon.

And I am so glad I did… because you have to try these babies.

They’re like Reese’s, only 10 times better. Each bite fills your palate with moist chocolate cake, melt in your mouth peanut butter filling, and rich chocolate frosting. They are so satisfying that one really will be enough. And men complaining that cupcakes are too girly because you can eat them in one bite? Ummm, no; these definitely require a fork. I used my favorite chocolate cake recipe and made some peanut butter balls to serve as rich, gooey filling, then topped everything off with fluffy frosting. In the interest of full disclosure, I did try a new frosting recipe that I do not recommend. It was melty and hard to work with, and frankly did not taste all that wonderful. So I’ve just provided a previous frosting recipe that is amazing, so feel free to use that or your own personal favorite.

Peanut Butter Chocolate Cupcakes [by Martha Stewart & The Pajama Chef]

makes 20

Ingredients:

Cake:

3/4 cup
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup low-fat buttermilk
3/4 cup warm water
3 tablespoons oil [Martha suggests safflower, I used canola]
1 teaspoon vanilla extract
pinch of salt

Filling:

1 cup powdered sugar
1 cup creamy peanut butter [regular, not all natural]
1 teaspoon vanilla
2 tablespoons unsalted butter, softened

Frosting:

1/8 cup unsweetened cocoa powder
1 1/8 cups powdered sugar
3 ounces cream cheese, softened
1/4 cup unsalted butter (1/2 stick)
3 ounces fat free sour cream
3 ounces bittersweet chocolate, melted
2 ounces milk chocolate, melted

Directions:

Preheat the oven to 350 degrees. Line a muffin tin with 20 paper liners.

In an electric mixer, combine 3/4 cup cocoa, flour, sugar, baking powder, baking soda, and salt. Add eggs one by one, mixing in between to fully combine. Then gradually add in buttermilk and mix to fully incorporate. Repeat with water, oil, and vanilla. Once all ingredients are added, mix on medium speed until smooth and batter is free from any lumps.

Pour batter into paper liners 2/3 of the way full. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Place on cooling rack to cool for 5 minutes.

While cupcakes are cooking, make peanut butter filling. In an electric mixer, combine peanut butter, butter, and vanilla. Beat until fluffy, then gradually incorporate powdered sugar. Shape into 20 1-inch balls, place on a baking sheet, and freeze until ready to use. There will likely be excess peanut butter mixture… save it to dip in chocolate like Buckeyes candies or just to eat. Yum!

Then, use a serrated knife to cut a small hole in the top of the cupcake.

Scoop out a little filling and stuff peanut butter ball in the hole.

Repeat for each cupcake and then allow to cool completely.

Meanwhile… make that frosting.

In a small bowl, mix powdered sugar, cocoa, and salt. In the bowl of an electric mixer, combine cream cheese and butter until smooth and fluffy. Add cocoa mixture to cream cheese concoction in 1/3 cup increments, mixing until fully incorporated. Pour in the chocolate [it helps to melt it in a glass measuring cup with a spout] while mixer is turned on low, then add sour cream and beat until combined, scraping the sides as neccessary.

Frost the cupcakes once cooled and enjoy!

Click here for the printable version: Peanut Butter Chocolate Cupcakes

Question of the Day: What’s your favorite kind of cupcake? I have to admit, I’m really partial to funfetti. 🙂