Tag: Serve

Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

by Pam on June 23, 2013

I wanted a healthy and delicious side dish to pair with the chicken and asparagus I was serving for dinner. I found some quinoa, shallot, and garlic in the pantry along with some chicken broth. I also found some chives, parsley, and toasted pine nuts in the refrigerator. I loved the fresh flavor the herbs gave to this side dish and the salty crunchy pine nuts added great texture and taste. We all, kids included, loved this quinoa and gobbled it all up.

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

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Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 min.

Ingredients:

2 tsp olive oil
1 shallot, finely diced
1/2 cup of quinoa
4 cloves of garlic, minced
1 cup of chicken broth
Sea salt and freshly cracked pepper, to taste
1/4 cup of toasted pine nuts
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, snipped

Directions:

Heat the oil in a small saucepan over medium heat. Add the shallot then cook, stirring often for 2 minutes. Add the quinoa and minced garlic then cook, stirring constantly for 1 minute. Add the chicken broth then season with sea salt and freshly cracked pepper, to taste; bring to a boil. Cover with a lid then reduce heat to low; simmer for 15 minutes. Remove from heat then let sit covered for 5 minutes.

Remove the lid then fluff with a fork; add the pine nuts, parsley, and chives then toss to mix evenly. Taste and re-season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Mexican Chopped Salad with a Citrus Vinaigrette

by Pam on November 14, 2013

I saw this recipe on Better Recipes^[1] and couldn’t wait to make it. I loved the flavor of the vinaigrette and the crunch of all the veggies in the salad. It was refreshing, healthy, and super delicious. We all enjoyed it and gobbled it right up. I had the leftovers the following day, and aside from the soggy lettuce, it was still crunchy, flavorful, and delicious. This is a terrific salad that would pair nicely with most Mexican main dishes.

Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside.

Chop the tomatoes, green onions, avocado, bell pepper, and romaine lettuce. Drain and rinse the black beans and thaw the frozen corn and edamame. Place the chopped romaine lettuce in the bottom of a dish. Arrange the remaining salad ingredients on top of the lettuce in rows. Toss with vinaigrette, to taste, when ready to serve. Sprinkle the top with cheese and cilantro. Serve and enjoy.

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Mexican Chopped Salad with a Citrus Vinaigrette

Yield: 4+

Total Time: 15 min.

Ingredients:

Vinaigrette:

1/2 tsp cumin
1/2 tsp coriander
Dash cayenne pepper
1 clove of garlic, minced
2 tbsp fresh orange juice
1/4 tsp orange zest
2 tbsp fresh lime juice
1/4 tsp finely grated lime zest
1/2 tbsp agave syrup or honey
2 1/2 tbsp olive oil
Sea Salt and Freshly cracked Pepper, to taste

Salad:

1 cup grape tomatoes, halved
2 green onions, chopped
1/2 can black beans, rinsed and drained
1 avocado, diced
1 small orange bell pepper, diced
1 cup pre-cooked edamame
1 cup corn, frozen (thawed)
1 cup of romaine lettuce, chopped finely

Garnishes:

Cotija cheese, crumbled
3 tbsp fresh cilantro, chopped

Directions:

Combine the cumin, coriander, cayenne, orange juice, orange zest, lime juice, lime zest, olive oil, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined. Set aside.

Chop the tomatoes, green onions, avocado, bell pepper, and romaine lettuce. Drain and rinse the black beans and thaw the frozen corn and edamame. Place the chopped romaine lettuce in the bottom of a dish. Arrange the remaining salad ingredients on top of the lettuce in rows. Toss with vinaigrette, to taste, when ready to serve. Sprinkle the top with cheese and cilantro. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Better Recipes

References

^{^} Better Recipes (www.betterrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
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Ginger-Molasses Cookies

by Pam on December 12, 2013

I saw this recipe on Ina Garten’s site^[1] and wanted to make them for my kids’ school lunches this week. I wasn’t sure if they would like the crystallized ginger so I had them try it first. My daughter said it was spicy. My son said it was weird and NOT in a good way. After hearing their opinions I decided to only add 2 tbsp of the crystallized ginger instead of the 1 1/4 cups that the recipe called for. I am glad I did because my kids loved these cookies and have been happily gobbling them up.

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans.

Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

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Ginger-Molasses Cookies

Yield: 16 cookies

Prep Time: 10 min.

Cook Time: 13 min.

Total Time: 23 min.

Ingredients:

2 1/4 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp kosher salt
1 cup brown sugar
1/4 cup vegetable oil
1/3 cup molasses
1 jumbo egg
2 tbsp crystallized ginger, chopped
White sugar, for rolling the cookies in

Directions:

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans. Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

^{^} Ina Garten’s site (www.barefootcontessa.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/ginger-molasses-cookies html