Spiced Quinoa

Lent is a season where I am always searching for new, tasty vegan recipes.  If the boys will eat it, even as a side dish, that is even better!  This one was a success.  It is slightly modified from Allrecipes.com

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3/4 cup quinoa
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 1/4 cups chicken or vegetable stock
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup toasted pine nuts or pine nut/cashew mix

DIRECTIONS:

  1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
  2. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
  3. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20-25 minutes until the quinoa is tender.
  4. Once the quinoa has finished cooking, stir in the drained garbanzo beans and toasted nuts.
  5. Serve warm or cold.

Creamy Jalapeno Green Sauce

This is the infamous “Green Sauce” that has spawned a legion of admirers. Beware, this recipe makes enough for one person, maybe two if they aren’t very hungry. I advice doubling or tripling the recipe if you hope to have any left to put in the fridge!

Ingredients

4 Large fleshy Jalapeno peppers
1 clove garlic
1/4 cup vegetable oil
coarse sea salt, to taste

Directions:

1. On a gas or charcoal grill, roast jalapenos until skin is thoroughly charred and blistered.
2. Place roasted peppers in a ziploc bag to steam and cool for 10-15 minutes
3. Using a kitchen knife, scrape the charring off, it should flake right off. Note – rinsing roasted jalapenos will dampen the spice, so don’t complain to me if you rinse them and then get a mild sauce.
4. Half and seed the peppers
5. In a blender, place the clove (I mince it first), peppers and about half the oil along with a little salt.
6. Add in remaining oil as you puree the peppers. You may want to scrape the sides of the glass container down a few times to make sure all the pepper is pureed.
7. Add salt to taste and blend to mix it in.

Serve with tortilla chips and something cold to drink!

Locro de Papa

locrodepapaOn a recent visit to Ecuador, I had this homemade soup and couldn’t wait to get back and try to make it.  This recipe is simple and the soup easily serves 5, even if some of them are teenagers.  It was great and will be served again.  We served this with Colombian arepas.  Traditional Ecuadorian serving suggestions can be found online.

Ingredients:

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 tablespoons aji amarillo paste (can order online)
  • 1 teaspoon cumin
  • 2 pounds yellow potatoes
  • 2 cups chicken stock
  • 2 cups water
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 egg
  • 5 ounces Monterrey jack cheese, grated
  • Diced avocado for garnish (optional)
  • Crumbled queso fresco cheese, for garnish (optional)
  • 1 ½ lbs boneless, skinless chicken thighs

Directions:

  1. In advance of cooking, boil chicken thighs in water with green onion, celery, carrots and salt for 30 minutes.  Strain and reserve liquid to use as stock and set chicken aside.
  2. Melt 1 tablespoon butter and 1 tablespoon vegetable oil in a heavy soup pot. Add the chopped onion and minced garlic, and optional aji amarillo paste. Sauté onions over low heat until soft, fragrant and translucent.
  3. While the onions are cooking, peel the potatoes and cut into 1 inch cubes. Set aside.
  4. When the onions are soft and golden, add 1 cup of the chicken stock. Remove mixture to a blender and process until you have a smooth puree. Set aside.
  5. Add the potatos to the soup pot along with 1 tablespoon butter. Sauté until potatoes are fragrant and just start to turn golden.
  6. Add onion liquid back to the pot with the potatoes, along with another cup of chicken stock and 2 cups water. Bring liquid to a simmer, season with salt and pepper to taste, and cook potatoes until they are very tender, about 20-25 minutes.
  7. Mash the potatoes thoroughly in the pot with a potato masher.
  8. In a small bowl, whisk the egg together with the cream and milk. Whisk a cup of the hot soup mixture into the milk and cream, then add it all to the soup, whisking to blend.
  9. Whisk in the grated cheese until melted. Season soup with salt and pepper to taste.
  10. Serve soup hot, place chicken in bottom of bowl, cover with soup and garnish with chopped avocado and crumbled queso fresco cheese.

Garlicky Green Beans with Pine Nuts

Great side dish!

Ingredients

  • 1 1/2 pounds green beans, trimmed
  • 2 tablespoons olive oil
  • 2 large cloves garlic, thinly sliced
  • 1/3 cup (about 2 ounces) pine nuts
  • kosher salt and pepper

Directions

  1. Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes.
  3. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.

Cheesy Chicken and Rice Casserole

cheesychickenricecassThis is a new recipe I created on the fly tonight.  Fortunately it turned out well and was devoured by the kids.  This makes enough for a 9×13 and 8×8 baking dish to both be cooked.  The key is to only put the casserole in about 1/2 to 2/3 full, because we add biscuits for a topping.  Try this sometime!

Ingredients

  • Two chicken breasts
  • 1 can Cream of Chicken soup
  • 1 can condensed cheddar cheese soup
  • 1/2 cup shredded cheddar cheese
  • 10 oz. nacho cheese sauce
  • 3/4 cup sour cream
  • 1 cup milk
  • 1 can biscuits

Directions

  1. Boil two chicken breasts in water with Goya Sazon (coriander and achiote)  two chicken bullion cubes, drain and and shred when finished. Set aside.
  2. In a rice cooker, make 4 cups (cooked) of rice.
  3. In a large mixing bowl, combine 1 can cream of chicken soup, 1 can condensed cheddar cheese soup, 3/4 cup sour cream, 2/3 can of nacho cheese sauce and 1 cup milk
  4. Add in Rice and chicken and 1/2 cup shredded cheddar cheese, mix thoroughly
  5. Pour into casserole dishes
  6. Bake for 15 minutes at 350°
  7. Add biscuit layer and continue cooking until golden brown usually 15-20 minutes.(I use the flaky canned biscuits and pull them in half)

Scott’s Garbanzo Pasta

This is a Lenten/fasting pasta recipe which proved to be excellent!  Seasonings can be adjusted to taste.  I like heavy garlic and a decent amount of oils.

Ingredients

  • Olive Oil
  • 16 oz box penne pasta (or farfalle)
  • 3 green onions, diced
  • 2 heaping tbs minced garlic
  • 1 can garbanzo beans, rinsed and drained
  • Italian seasoning

Directions

  1. Cook pasta according to directions on box.  About 7 minutes before pasta is ready, prepare garbanzos as instructed below.
  2. Coat a large skillet with olive oil and heat to medium.  About five minutes before pasta finishes, add garbanzos to skillet.  Shake italian seasoning over garbanzos to taste.  Shake frequently.
  3. About 3 minutes before pasta is finished, stir in green onions and sautee with garbanzos
  4. About 2 minutes before pasta is finished, stir in garlic and sautee.
  5. Drain pasta when finished and stir into skillet.  Drizzle olive oil over pasta to coat.
  6. Remove from heat quickly and serve.

Quinoa with Herbs and Green Onions

This recipe is lent compliant and is from Bishop Sergios of Portland.

quinoarecipe