Family Bites

Salad of the Week: Quinoa, Blackberry, Feta and Pistachio

Apologies for the less than stellar photo. I took a picture of this salad once, two weeks ago, and lost it immediately when the power decided to fail, mid-upload of the photos to my computer. I attempted to snap a second one, amid bad lighting and no styling, just before serving this for dinner last week.

While it may look plain and boring in the photo, it's downright tasty and often part of my attempt at eating lunch every day.

I like to make a big batch of quinoa and tuck it in the fridge for the week to come. If you're baking cookies or muffins, or whisking together a pancake batter, throw a handful of this nutty grain into your bowl. To date, I've yet to find a final product that was altered by doing this. The fibre and protein boost is worth it, and I promise you the kids will never know, unless you tell them, of course.

PS - Don't be fooled. The kids didn't love this.  It was passable when the blackberries, feta and pistachios were removed, in which case I suggest you save yourself some time and just offer them a side of plain quinoa with their dinner. 

Qunioa, Blackberry, Feta and Pistachio Salad

Serves 4

• 2 cups cooked quinoa
• 2 cups blackberries
• 1/2 cup crumbled feta
• 1/2 cup shelled pistachios
• 2 Tbsp. cider vinegar
• 1 Tbsp. maple syrup
• 2 Tbsp. Dijon mustard
• 1/4 cup olive oil
• 1/4 tsp. cinnamon

Combine the qunioa, blackberries, feta and pistachios in a large salad bowl.

Whisk together the cider vinegar, maple syrup, Dijon and cinnamon. Slowly drizzle in the olive oil, while continuously whisking the dressing. 

Drizzle it over the quinoa and toss to combine. 

Serve on a bed of baby spinach, if desired. 

 

Quinoa Salad with Apples, Walnuts and Aged Cheddar

Of all the items on our meal plan this week, it was this salad that garnered the most interest.  There were requests for recipes via email and in the comments, and I'm happy to oblige.

It's nothing more than a simple pairing of whole grains, crisp apple, toasted walnuts, crunchy celery and aged cheddar.  Then it's lightly enhanced with a maple vinaigrette.

It's a perfect meal on it's own, or paired with some roasted chicken or bruschetta. The quinoa can be made in advance which is a great time saver.  I like to make mine in the morning before work, while I'm putting together breakfast, and then I only have to add in a few things when I get home.  

And for those who are wondering if my kids really eat this, they honestly do.  I wouldn't say it ranks in their top five favourite foods, but they eat it despite Jack's aversion to nuts and Ben's dislike for cheese (unless it's melted of course).  Oh, and they both "can't stand" salad dressing, but the maple one here made the cut this week.

Quinoa Salad with Apples, Walnuts and Aged Cheddar

• 1 cup quinoa
• 2 cups water
• 1 teaspoon kosher salt
• 1 apple, cored and diced (used a crunchy variety)
• 3 celery stalks, trimmed and sliced on a bias
• 1/2 cup chopped walnuts (toasting is optional)
• 2/3 cup aged cheddar cheese, diced
• 1 tablespoon cider vinegar
• 2 teaspoons maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• salt and pepper, to taste

Combine the quinoa, water and salt in a small saucepan and bring to a boil.  Cover with a lid and reduce heat to a simmer.  Allow to cook for 15 minutes.  Remove from the stove and fluff with a fork.  Set aside and allow to cool.

In a small bowl whisk together the cider vinegar, maple syrup and Dijon mustard.  Slowly drizzle in the olive oil, while continuously whisking.  Set aside.

If toasting the walnuts, place them in a skillet set over medium high heat and cook for 5-10 minutes or until fragrant.  Shake the pan around a few times to toast all sides.

In a large bowl combine the quinoa, apples, celery, walnuts and cheese.  Drizzle the dressing over top and toss to stir everything together.  Season with salt and pepper and serve.

 

 

Creamy Cauliflower Risotto

When I'm feeling completely uninspired in the kitchen, I consistently fall back on one simple dish: risotto. I know what you're thinking.  Risotto and simple don't really belong in the same sentence, but I'm here to assure you; they really do.

While risotto is a tad bit labour intensive, with it's need for constant care and attention, it's hard to muck up (once you have the method down pat) which is why I consider it to be a simple meal.  It's also made with ingredients I typically have on hand (rice, stock, cheese, butter, onions, garlic and WINE), and it's the perfect vehicle for sneaking in less than favourable vegetables.  Or any vegetables for that matter.  It's a dish that works for every season, and almost any occasion, and pleases practically anyone you might have to feed.

I almost always make a veggie based risotto, although you can see from the photo above, that a tiny bit of bacon does occasionally make it's way onto the plate.  This weeks version made use of some cauliflower desperately in need of attention, not unlike my ten year old and his sudden interest in learning all that he can about girls (someone help me, please).  

I used this Jamie Oliver recipe for what you see above.  I didn't change a thing about the recipe, except for the topping, so I don't feel right reproducing it here. Head that way, print it off and treat yourself to a simple dinner this weekend.

 

Salad of the Week: Wild Rice, Dried Cranberries, Pumpkin Seeds & Pecans

I think of this as a granola-like salad, made with the same tasty things I like to put in my breakfast cereal.  I use leftover wild rice for the grain (4 cups works well) and mix it with 1/2 cup of each of the following: dried cranberries, pecans and pumpkin seeds.  

Pomegranate seeds and pieces of tangerine can be added as well, to make for a more seasonal dish, or it can be eaten just as it is.  I like to dress mine with a honey and orange vinaigrette, but your favourite dressing, whatever is, will work just fine I'm sure.

Are you enjoying any winter salads these days?

Book giveaways resume tomorrow....

 

Betty Buckle Ate A Crisp Pandowdy

 

Sounding much like the title of a childhood nursery rhyme, the name of this post is actually a compilation of four favourite fruit desserts likely to grace your table this time of year.  With berries in abundance and stone fruits not too far behind, fruited sweet treats are more prominent now than any other time of year.  

 

Although seemingly simple and old-fashioned, these rustic fruity pot-pies are delicious and make use of what's in season.  Which is exactly why you need to know about them.  Here is a guide to the buckle family and their various family members: 

• Buckle: Cake-like base topped with a layer of fruit and finished with a crumble topping.

• Pandowdy: An upside-down pie whereby the fruit is on the bottom and the pie crust in on top.

• Shortcakes: Biscuits topped with fruit and whipped cream

• Clafoutis: Fruit is topped with cake batter and baked.

• Betty: Alternating layers of buttered bread crumbs and fruit are baked and have a bread-pudding like texture.

• Crisp/Crumble: Chopped fruit tossed with butter and lemon juice and finished with a streusel-like topping usually made of flour, sugar, spiced and butter.   

• Cobbler: A syrupy fruit mixture covered with a biscuit topping.

• Grunt: Native to New England, this is a fruit stew topped with dough dumplings and cooked on the stove (steamed)

• Slump: Exactly the same as a grunt, but baked uncovered in the oven.

• Sonker: Deep-dish pie made with fruit.  Native to North Carolina

PS - The photo above is of a cherry platz, a mennonite baked good, similar to a buckle.

Breakfast Couscous

I'm always on the lookout for interesting breakfast ideas and this is no exception.  Less time consuming than oatmeal, I'm able to offer something warm and filling in under ten minutes with our new breakfast couscous.

As a tea drinker, I always have a kettle going in the morning (or rather a pot after I lost my kettle in an I-almost-burned-my-house-down episode two weeks ago).  As I wait for the water to boil I put a tea bag in my mug and some whole wheat couscous in a large bowl.  I cover both with water (sometimes adding a bit of juice to the couscous concoction for extra flavour) and drink my tea while I allow the couscous to soften.  We add a smattering of toppings and are ready to go in less time than it would take to cook some frozen waffles. We're talking ten minutes, friends.  Ten!

What interesting breakfasts are you eating these days?  Anything ultra quick and easy? 

Breakfast Couscous, adapted from Mark Bittman

• 3/4 cup whole wheat or regular couscous
• 3/4 cups boiling water
• Assorted toppings: fresh or dried fruits, berries, nuts, raisins, maple syrup, yogurt, honey etc.

Place the couscous in a ceramic or stainless steel bowl.  Top with boiling water and cover with plastic wrap or a tea towel.  Leave until ready to eat (minimum five minutes). 

Add desired toppings (above I used sliced strawberries, sunflower seeds, raisins, assorted nuts and maple syrup).

My Favourite Rice

 

We're on Spring Break here so posting is a little leaner than normal due to the fun and relaxing days we are enjoying.  

The boys were at their Aunt's house for a couple of nights and then we entertained a few cousins here - and with temperatures rising above 15 degrees Celsius and sunshiny skies in abundance, we haven't spent much time in the kitchen.

I did return last night though, and we happily ingested roast chicken breast, French green beans and my favourite rice.  It doesn't really have a name because it's not an extraordinary rice dish, but it's good and we all love it and I feel it would be remiss if I didn't share it here, with you.

Ben's taking to the kitchen tomorrow night to assist with making dinner.  He's been spending a lot of time perusing Jamie Oliver's Food Revolution cookbook while he eats breakfast and has selected a meal he would like to make with me.  I can guarantee that it is carnivorous in nature and sure please all the boys in my home - it should be fun!

My Favourite Rice

• 2 tbsp olive oil
• 1/2 large sweet onion, peeled and diced
• 1 large carrot, peeled and grated
• 2 cups long grain rice
• 4 cups chicken stock
• 2 tbsp dried parsley

Heat the oil in a large pot set over medium-high heat.  Saute the onions and carrots until translucent and slightly browned.

Add the rice and stir to coat, ensuring the rice is coated with the oil and vegetable mixture.  

Cover with the chicken stock and bring to a boil.  Cover, reduce the heat to a simmer and allow to cook for approximately 20 minutes or until the rice is tender.

Serve warm and sprinkle with a touch of dried parsley

**Note: This can be made with other rice varieties, especially brown, basmati, wild or arborio.  Be sure to increase the liquid as per your package directions.

**Another note: I served this as a side dish but it's also wonderful as a main dish.  If I do this I increase the vegetables by adding some baby spinach and top it with nuts or feta cheese for a bit of protein.