Look at what's cookin

My adventure's in feeding my family

Quinoa and egg enchilada skillet September 23, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This was a recipe posted in our local newspaper. It looked good and simple so I thought I would give it a shot. I added some of our homemade chorizo but the recipe is just as good without (from all my friends who ate it that way).  Leftovers are awesome with tortilla chips and extra cheese.

Ingredients:

  • 2 cups cooked quinoa
  • 1 (15-ounce) can black beans, rinsed
  • 1/2 lb chorizo, browned
  • 1 cup corn
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 2 teaspoons extra-virgin olive oil
  • 1 lime, juiced
  • salt and pepper
  • 2 cups enchilada sauce
  • 2/3 cup Colby jack cheese, grated
  • 6 eggs

 

For serving:

  • cilantro, chopped
  • green onions, sliced
  • ripe avocado, sliced
  • hot sauce (like Tapatio)

photo 3 (1)

 

 

Ingredients:
Preheat oven to 375 degrees.
To a mixing bowl, add the cooked quinoa, chorizo, black beans and corn. In a smaller bowl, mix together the cumin, garlic powder, oil and lime juice. Pour over the quinoa and toss everything to combine. Season with salt and pepper to taste. Spread the mixture into the bottom of a 12-inch cast-iron skillet. Pour the enchilada sauce over the quinoa, then sprinkle everything with cheese. Make six small indentations in the top of the cheese for the eggs. Crack the eggs over the cheese, evenly spacing them out. Season the eggs with salt and pepper. Bake the skillet in the preheated oven for 20-30 minutes, until the egg whites are completely set but the yolks are still runny and the edges of the skillet are bubbly.
Serve promptly with fresh cilantro, green onions and avocado slices on top, and hot sauce on the side.
photo 4 (1)
 

Seared Scallops with Caramelized Cauliflower and Brown Butter Vinaigrette September 20, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

The title of this post says it all. I mean how can this not be tasty? The tart vinaigrette with the salty scallops and delicious cauliflower made this recipe from Big City Cooking a big win!

Ingredients:

Cauliflower:

  • 7 cups chicken stock
  • 2 teaspoons saffron threads
  • Small head cauliflower, cut into florets

 

  • 5 tablespoons butter

Vinaigrette:

  • 1 tsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped shallots
  • Salt
  • Pepper
  • 2 tbsp capers

 

  • 4 tbsp olive oil
  • 1 1/2 lbs diver scallops
  • 1/4 cup chives

photo 1 (1)

Directions:

Pour 5 cups of the chicken stock into a medium saucepan over high heat, add the saffron, and bring to a boil. Decrease heat to medium, add the cauliflower florets and cook until tender (2 to 3 minutes). Remove cauliflower and set aside.

Melt 4 tbsp butter in a medium skillet over medium heat, and continue cooking until it begins to turn brown (7 to 8 minutes). You will see some black solids begin to form; at that point remove the pan from the heat. Set the butter aside until cool; then strain it through a fine strainer to remove the solids.

Heat the remaining 2 cups of stock in a large skillet over high heat and allow it to reduce down to 1.2 cup. Set aside to cool slightly. Put the stock, mustard, lemon juice, capers and shallots in a blender. With the motor running, slowly pour in the browned butter in a steady stream. Season with salt and pepper.

Heat 2 tbsp of the olive oil in a large skillet over medium-high heat and cook the cauliflower until lightly browned (5-6 minutes). Remove from pan and wipe the pan out.

Heat the remaining 2 tbsp olive oil and remaining tbsp butter in the same skillet over high heat. Season scallops with salt and better. Decrease to medium-high heat and cook the scallops until lightly golden (about 3 minutes).

To serve, divide the scallops and cauliflower among plates. Top with vinaigrette and chives.

photo 2 (1)

 

Red Chile Barbecued Salmon with Coconut Basmati Rice September 18, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This recipe from Big City Cooking was absolutely tasty. I always have a lot of salmon to eat and am looking for new ways to eat it. The ginger in the sauce pairs perfectly with the salmon so well that I plan to make extra sauce to keep around just so I can make this on demand.

Ingredients:

BBQ Sauce:

  • 1 cup canned crushed tomatoes
  • 1/2 cup red wine vinegar
  • 1/2 cup brown sugar
  • 1/2 medium red onion, coarsely chopped
  • 2 tbsp fresh peeled ginger, coarsely chopped
  • 2 tsp chopped chipotle in adobo
  • 1  tbsp plus 1 tsp olive oil
  • salt
  • pepper

Coconut Basmati Rice:

  • 2 cups basmati rice
  • 2 cups canned unsweetened coconut milk
  • 2 cups water
  • salt
  • 1/4 cup chopped cilantro

Salmon:

  • 4 salmon filets
  • salt
  • pepper

photo 3

Directions:

In a medium saucepan over medium high heat, combine the tomato, vinegar, brown sugar, onion, ginger, chipotle, olive oil and salt. Bring to a boil, decrease the heat to medium low and simmer for 35-40 minutes. Puree in a blender until smooth. Season with salt and pepper to taste.

In a medium saucepan over high heat, combine rice, coconut milk, water and salt. Bring to a boil. Decrease heat to low, cover and simmer for 15 minutes or until rice is done. Remove from the heat and stir in cilantro.

Season the salmon with salt and pepper and brush on both sides with the sauce. Grill for 3-4 minutes per side or until desired interior temp, brushing with the sauce the entire time. Serve the salmon with the rice.

photo 4

 

Halibut Baked in Parchment with Tomatoes, Lime and Cilantro September 16, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This is a super simple way to cook any white fish you happen to have around. I found it in Matthew Kenney’s Big City Cooking. I happen to always have these ingredients in my pantry so it took little to no effort and the results were tasty.

Ingredients:

  • Olive oil
  • 3 limes
  • 4 halibut filets
  • salt
  • pepper
  • 2 medium vine ripened tomatoes, chopped
  • 1/4 cup white wine
  • 1/2 cup cilantro

photo 3

Directions:

Preheat oven to 400.

Lightly brush two baking sheets with olive oil. Cut 4 circles of parchment paper about 14 inches in diameter.

Segment two of the limes. But each segment into two or three pieces. Juice the third lime and set the juice aside.

Season the fish with salt and pepper. Lightly brush one half of each parchment circle with olive oil. Place the filet on the oiled side of the papers. Divide the tomatoes and lime segments over the top of the fillets and pour a splash of wine over each.

Fold the parchment over the fish and seal by making a series of 1 or 2 inch folds until the package is tightly sealed yet there is plenty of room around the fish.

Place 2 packaged on each baking sheet and bake in the over for 15 minutes. The packages should lightly puff and brown slightly.

To serve, carefully cut open the packages and transfer all the contents to a plate. Top with cilantro.

photo 4

 

Five-Spiced Squash Puree September 14, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I have a few bags of roasted squash in my freezer from last falls harvest. I am always looking to new ways to eat it and this was a hit. I posted the recipe as though you were using fresh squash. This is from Big City Cooking by Matthew Kenney.

Ingredients:

Spice mixture:

  • 1 tbsp fennel seed
  • 5 whole star anise
  • 1 tbsp anise seed
  • 1 tbsp ground cinnamon
  • 1 tbsp ground black pepper
  • 1 tbsp ground cloves

Squash:

  • 1 large butternut squash
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 2 tsp salt

photo 1 (1)

Directions:

Grind the fennel seed, star anise, and anise seed in a spice grinder. Combine with cinnamon, pepper and cloves and set aside.

Preheat the oven to 325. Lightly oil a baking sheet with olive oil. Halve the squash, remove the seeds and roast until it is soft (about 40-50 minutes). Allow the squash to cool for 15 minutes. Remove the flesh and transfer to a blender. Add the butter, syrup, salt and 1 tsp of the spice mixture (the rest can be stored for later use) and blend.

photo 2 (1)

 

Chicken Stewed with Tomatoes, Cinnamon, and Preserved Lemon August 16, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Ugh I took the ingredients photo with my husband’s phone and now I can’t find it in all his photos. Booooooooo. Anyways, I decided to make this recipe because I had a whole chicken in the freezer and some leftover preserved lemons from other recipes. I came across this recipe and decided to try it out. It was very yummy and the lemon was very understated.

Ingredients:

  • Chicken thighs and drumsticks, about 8 pieces
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp. coriander seeds
  • 2 tsp. paprika
  • 2 tsp. oregano
  • 1 tbsp. tomato paste
  • 1 14-oz. can chopped tomatoes
  • 2 preserved lemons, rinsed and chopped (pulp discarded)
  • 1 stick cinnamon
  • 1 cup water
  • 2 tbsp. chopped parsley
  • 2 tbsp. olive oil
  • Salt & pepper to taste

Directions:

In a deep skillet or a French oven, saute the onion in the olive oil until soft. Add garlic, coriander seeds, paprika, and oregano. Saute for another minute.

Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Add the chicken. Cover the pan and simmer for 30 minutes.

photo 1

Add the parsley. Taste first to see if it needs salt – it shouldn’t, because of all the salt in the preserved lemons, but taste to be sure. If needed, add salt and pepper to taste. Cook another 5 minutes without the lid.

Serve with rice or couscous.

photo 2

 

Chorizo Crusted Halibut and Beans with Arugula Pesto August 14, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

There is nothing about this recipe that I don’t like. I tend to keep sausage in the freezer because they come in packs of four and I only ever use one at a time. Beans are always in the cupboard and of course we always have fish (this recipe called for cod but Halibut is abundant up here). The only thing I needed to buy was the arugula so it is pretty much a pantry recipe for me.

Ingredients:

  • 1 clove garlic
  • 1 cup arugula
  • 1 cup basil
  • 1/4 cup coarsely grated Pecorino Romano
  • 1/4 cup olive oil, plus 2 teaspoons
  • Kosher salt and freshly ground black pepper
  • 2 (6-ounce) pieces of halibut
  • 1 (2-ounce) piece of Spanish chorizo, thinly sliced
  • 1 (14.5-ounce) can of cannellini beans, drained and rinsed

photo 1

 

Directions:

Place the oven rack in the lower middle position. Preheat the oven to 400°F. Put the garlic, arugula, Pecorino, and 1/4 cup olive oil in a food processor and process until a rough paste is formed. Season to taste with salt and pepper.

 

Season the cod with salt and pepper. Layer the thin slices of chorizo on the top of each fillet like the scales on a fish.
photo 2
Heat remaining 2 teaspoons of oil to a small nonstick skillet over medium-high heat until shimmering. Carefully place the fish (with its chorizo scales facing up) in the skillet. Cook for 2 minutes on the stovetop, then transfer to the oven until the fish is cooked through, 10 to 12 minutes.

 

Remove fish from skillet and set aside. Add beans and 1 tablespoon of water to the skillet and heat over medium high heat until the water is evaporated and beans are warm. Stir in pesto. To plate, make a bed of the pesto beans, and top with the chorizo fish.
photo 3
 

 
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