Feeds:
Posts
Comments

Posts Tagged ‘Quick’

It’s been months since I’ve posted here. Studying for grad school qualifiers will do that to you. I made myself focus on the books and not cook as much, so therefore there was hardly anything to post. But now the test is over and I am back in the kitchen and loving it.

This recipe begins as many do: With a bunch of things left over in the fridge and the need to make something with them. That, and a strange craving for soup (don’t get me wrong, I love soups, but I’ve never been the biggest fan of them).

Ingredients

  • 8 cups chopped collard greens, stems removed (I got this from about 1 large bunch)
  • 3tbsp olive oil
  • 4 oz baby spinach
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 1 c hot water
  • generous sprinkling of dried oregano
  • 1 can cooked chickpeas, drained
  • 2 c vegetable or chicken broth
  • 7 oz (1/2 can) coconut milk
  • 1/2 c ground cashew nuts, unsalted
  • salt and pepper to taste
  • juice of 1/2 a lime (about two tbsp)

Prep

  • Cook the chard in a large pot of water until just wilted. Drain.
  • In the same pot, heat the olive oil. When glistening, add the onions and garlic, reduce heat slightly and cook until translucent.
  • Add spinach and the cup of hot water.
  • When the spinach has wilted, add the cooked collard greens, oregano, chick peas and the two cups broth of your choice.
  • Season with salt and pepper, bring to a soft boil and let the flavors mix, about five minutes.
  • Remove from heat and let cool slightly. With an immersion blender, blend until you have a smooth and uniform soup.
  • Return to the stove, add coconut milk and pureed cashews and bring to a soft boil, reducing thickness of soup until desired consistency (I like my soups on the creamy side, so I reduce them quite a lot).
  • Add the lime juice, taste and adjust salt and pepper if needed.

photo (5)

Soup freezes well; picture doesn’t do justice to the flavor punch that this experiment turned out to be.

 

Advertisements

Read Full Post »

This weekend I shopped, but for baking stuff, so when it came to cooking today’s lunch I had to go with the three things I had on hand (you will see the Campari tomatoes from last week). I could’ve done an episode of 5 ingredient fix… It turned out to be soo yummy and creamy I am in love with it and am taking some for lunch tomorrow.

FISH À LA “WHATEVER-IS-IN-THE-FRIDGE”

Serves 2

Ingredients

  • 2 tilapia loins, cut in cubes
  • 1/4 onion, chopped
  • 4 Campari tomatoes, quartered
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 2 tbsp olive oil
  • 1/4 c white wine (I used Chardonnay)

Prep:

Heat one tablespoon oil in a medium temperature and fry the onion. Add the tomatoes and cook until the tomatoes soften a little. Add the parsley and garlic. Mix well. Remove from heat and pour into bowl. Return the pan to the flame, add second tablespoon oil and when hot, add the tilapia cubes. With a pair of tongs, turn tilapia so that all sides are white and seared. Return tomato mix to pan. Add salt and pepper to taste. The mix will look creamy. Add the wine and let it reduce until the creamy texture returns.

Pescado c:jitomate y cebolla

(apologies for the less-than-stellar picture, I forgot to take a picture of the plated version before eating it :D) It may not be the best-looking thing, but trust me, it was good.

Notes

Because tilapia is such a delicate fish, it will cook quickly. As you see from my picture, several of my cubes broke apart, so be careful if presentation matters.

Read Full Post »

The middle of the summer is always the time in which I least want to cook. Not because I don’t want to, necessarily (though when I’m really tired I don’t), but because it’s too hot to cook! So I end up craving salads and other cold meals.

This is an adaptation of a recipe I found in the Epicurious website. As usual, I’ve adapted it to make-do with what I had at home. I used tri-color quinoa, but any color will do.

(WARM) KALE AND QUINOA SALAD

Serves about 3 as a main dish

Ingredients:

  • 1 c quinoa, rinsed thoroughly
  • 2c water
  • 1/2 onion, minced
  • 1/4 c pistachios, shelled
  • 6 or 7 Campari tomatoes, washed and quartered
  • 1 teaspoon mustard
  • 1/4 c white balsamic vinegar
  • 4 tbsp olive oil, divided
  • 1 head of kale (about 4 cups), washed, stemmed and chopped

Prep

Add two tbsp olive oil to a large pot or casserole over medium heat. Add the onions and sauté until they become translucent. Add the quinoa and stir a bit to mix it in. Add the kale and the water.

Quinoa Kale raw

Bring to a boil, reduce the heat to medium, cover and cook for about 15 minutes, or until water is absorbed and the quinoa has gotten fluffy. Remove from heat and toss to start cooling it.

Quinoa kale cooked

Meanwhile, mix the mustard, vinegar and remaining tablespoons of olive oil to make vinaigrette. Mix until emulsified.

Once the quinoa-kale mix has cooled, add it to the pistachios and quartered tomatoes.

Tomatoes and pistachios

Drizzle the dressing on top, add salt and pepper to taste and mix.

Quinoa kale mixed

Notes

I find that refrigerating the salad overnight enhances the flavors. You can heat it up a bit (hence the “warm” in parentheses) or you can eat it chilled.

I got distracted and neglected the onions a bit, so some of them caramelized. I think it works to the advantage of the dish.

Read Full Post »