Red Quinoa Salad with Italian Flavors

While teaching in England, I made dinner most nights rather than go out to eat and I always kept in mind that I wanted to cook things that would also be good for lunch the next day. The one dish that stood out to me was the Quinoa Salad I made with Sun Dried Tomato, Parsley and Green Onion tops. It had a light Balsamic Vinegar and Olive Oil Dressing and it was even more delicious the next day!  It's easy to make and I think it would be the perfect dish to bring to a potluck. I'm going to be making this dish again and again.

Red Quinoa Salad with Italian Flavors

1 cup Red Quinoa

1 1/2 cups of Water

1/2 teaspoon Salt

3/4 cup of minced Sun Dried Tomatoes (packed in oil and drained)

1 cup of Parsley leaves, washed and minced

1/2 cup Green Onion tops, sliced thin

3/4 cup toasted Pine Nuts, 1/4 cup reserved for serving

3 Tablespoons Balsamic Vinegar

3 Tablespoons Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Sugar

Rinse Quinoa and drain. Then add to a small pot and add the 1 1/2 cups of Water and 1/2 teaspoon of Salt. Bring to a boil, reduce heat and cover for 20 minutes.  Remove from heat and let cool for about 30 minutes.

In a serving bowl, add the Sun Dried Tomatoes, Parsley, Green Onion, 1/2 cup of the Pine Nuts and the Quinoa. In a small bowl, mix together the Balsamic Vinegar, Olive Oil, Salt and Sugar. Pour over and toss to combine. Sprinkle with the remaining 1/4 cup of Pine Nuts and serve. Can be refrigerated and served the next day.

Five Element Analysis

Quinoa as a seed belongs to the Water Element and Pine Nuts add even more. Balsamic Vinegar and Olive Oil both bring in the Wood Element. The Sun Dried Tomatoes contribute the Fire Element and the Parsley and Green Onions are part of the Metal Element. Only a hint of the Earth Element is present so be sure to serve this with an Earthy meat like Beef or with another dish, like Squash or a sweet dessert to create a balanced Five Element meal.

Seared Scallops with Charred Tomato Sauce over Sautéed Fennel

I've been traveling the past several; weeks and I couldn't access this blog as I forgot to bring my password so I didn't get to post - I was locked out!  So now that I am home, I am behind  on posting as I did cook in England at the Airbnb and have several new recipes for you the next few days. Here's the first one that I think some of you might really want to make as it was so good!

I cooked this the night before I left, splurging on some great big Scallops and making a divine Charred Tomato Sauce. Scallops are one of the easiest foods to cook and only require that you don't turn them until they are fully browned.  

Scallops with Charred Tomato Sauce over Sautéed Fennel

6 large Sea Scallops, patted dry, sprinkled with Salt and Pepper

2 Tablespoons Vegetable Oil

3 cups Cherry Tomatoes, washed

2 Tablespoons Olive Oil

2 Tablespoons minced Shallots

1 Tablespoon Butter

¼ teaspoon Salt

pinch of Sugar

¼ cup White Wine

2 Tablespoons Water

Heat a cast iron skillet and add the Vegetable Oil.  Place Scallops in the pan and cook, without touching until the bottoms are browned. Turn over and brown the other side.  Remove to a plate.

Then add in the Olive Oil and the Tomatoes and roll them around using the handle and a oven mitt until the Tomatoes are charred. Remove about 1/3 of the Tomatoes that are mostly whole to a plate to use for garnish. Then add in the Butter and the Shallots. Cook until the Shallots soften and the Tomatoes start to collapse. Add Salt, Sugar, White Wine and Water. Bring to a boil and turn off heat. Remove sauce to a mixing bowl and puree with a stick blender.  

For Sautéed Fennel

2 heads of Fennel, stalks and bottom trimmed off and cut into thin slices

2 Tablespoons Butter

1/4 teaspoon Salt

In a non-stick frying pan, melt the Butter and add in the Fennel slices. Sprinkle with Salt and sauté until the fennel softens and begins to turn a light golden brown.

Place the Fennel in the center of a serving plate. Place Scallops on top and the reserved Charred Tomatoes around the outside edge. Spoon the Charred Tomato Sauce over the top and serve.

Five Element Analysis

Scallops are a food from the Water Element.  Charred Tomatoes contribute the Fire Element, especially the way they are cooked. The Wine adds even more Fire. Fennel is one of the few Metal vegetables and the Shallots and Butter bringing in even more Metal. The bit of Olive Oil gives just a hint of the Wood Element so a Kale Salad or a green vegetable would be a good addition. And of course, don't forget the Earth Element which is easily added as a dessert for Five Element balance!

Risotto with Mushrooms and Peas

There are times when I crave a certain food and while I know I can go to a local restaurant to order it, I decide that I'd much rather make it myself. Mostly, because then I know exactly what's in it. In the case of Risotto, I know that it has Parmesan Cheese in it, which is one of the reasons why it is so delicious, but by making it myself I know how much is in it and that makes a difference for me. I use only a small amount. 

Risotto has a reputation for being hard to make, which is not true. It is actually really easy, but it does take time and you do have stay there and stir. I consider it an exercise in mindfulness and I find it very calming. And, the end result is so creamy and savory and good that it is worth the wait!

Mushroom and Pea Risotto

1 ¼ cup Arborio Rice

4 ounces of Butter

1 Shallot, trimmed and minced

1 cup White Wine

2 – 2 1/4 cups Chicken Broth

½ cup chopped Mushrooms

1/3 cup Frozen Peas

2 Tablespoons up to ¼ cup grated Parmesan Cheese

Melt 2 ounces of Butter in the bottom of a small pot.  Add in the Shallots and cook until they become soft. Then add in the Rice and stir to coat and cook until it just starts to turn lightly gold, stirring often. Add in the Wine and stir until it nearly evaporates. Then add in ½ cup of Broth and cook until it nearly evaporates while stirring and repeat with another ½ cup of Broth until all the Broth is used up.  Remove from heat and check for doneness.

In a small frying pan, heat the remaining 2 Tablespoons of Butter and cook Mushrooms until soft. Add Peas and cook until they are warm.  Then add the Mushrooms and Peas to the Risotto. If the rice is cooked (just barely al dente), you can stir in the Parmesan Cheese and cook until melted and incorporated. If the rice still needs more cooking time, add in ¼ cup of Broth and cook until it is absorbed and then add the Parmesan Cheese.

Five Element Analysis

Rice, Parmesan Cheese and Butter along with the Shallots makes this a very Metal food. But the White Wine adds some Fire and the Chicken Broth and Peas bring in the Wood Element. The Earth Element is represented but the Mushrooms So, be sure to serve this in a meal that contains at least one dish made up of a Water food.

Shepherd's Pie

I have a peculiar love of meat in gravy with mashed potatoes. I think it goes back to my primary school days where the only thing I really liked from the school cafeteria was ground beef in gravy served over mashed potatoes. I would buy lunch every time they served it. The rest of the time I packed a lunch. You have to remember that at home until I started cooking, I almost always ate Chinese. So, one of the firsts things I made when I started cooking was - you guessed it - ground beef in gravy!  I still love that combination but since discovering that I can't do any gluten, it was quite discouraging as I never liked gravy made with cornstarch. The revelation that Sticky Rice Flour (Mochi) made gravy taste like real gravy was huge! Now, I like it even better than the original and has allowed me to make all kinds of things that I thought would be memories.  Last night, I made Shepherd's Pie. 

Now I can't claim that this is an authentic version, but it was very satisfying and very tasty!  If anyone out there doesn't know what this is, it is basically ground meat, usually lamb cooked in a gravy with onions, carrots and peas and a mashed potato topping. I like ground beef better and I also like to add mushrooms. To make it pretty, I sprinkled Cheddar Cheese  on top for my daughter in law who loves Cheese and just scraped mine off.  I also made the Mashed Potatoes with whipping cream as the potatoes should taste rich and creamy. If I was making this for a vegetarian friend, I would probably use all Mushrooms instead of meat and use Vegetable Broth. Shepherd's Pie is comfort food at it's best and made me very happy. It's also good made ahead, refrigerated and popped in the oven later. But don't freeze it, as mashed potatoes don't do well in the freezer. Like always, I tend to mush the mashed potatoes into the meat mixture and loved it!

Shepherd's Pie

1 pound of ground Lamb or Beef
1/2 pound of Button Mushrooms, cleaned, stem removed and cut into a small dice
1 medium Onion, chopped into small pieces
2 Carrots, trimmed, peeled and cut into a small dice
1/2 cup frozen Peas
1 teaspoon Seasoned Salt or Sea Salt
2 Tablespoons Butter
4 Tablespoons Sticky Rice Flour (Mochi)
1 3/4 cup Beef Broth
2 teaspoons Gluten Free Worcestershire Sauce
1 teaspoon Tamari

In a large saute pan, melt the Butter and add in Mushrooms, Onions and Carrots. Cook until Onions are softened. Then add in the ground meat and Seasoned Salt and cook until it is no longer pink.  Add in the frozen peas and sprinkle the Rice Flour over and stir to mix in. Pour int eh Beef Broth and add the Worcestershire Sauce and Tamari. Cook until thickened - about 5 minutes.  Pour into a deep dish pie pan.

Mashed Potato Topping

2 pound Russet Potatoes, peeled and cut into 2 inch chunks
4 Tablespoons Butter
1/2 cup Heavy Cream
2 teaspoons Salt

For topping:  1/2 cup Sharp Cheddar Cheese

Put the Potato chunks into a pot and cover with water. Bring to a boil, reduce heat and simmer for about 20 minutes or until Potatoes are fork tender.  Drain off water and mash them. Then add in the Butter, Cream and Salt. 

Heat oven to 350 degrees

Spoon dollops of mashed Potato over the meat mixture and smooth to make a kind of frosting. Sprinkle with Cheddar Cheese and place in the oven on top of a Sheet Pan in case it bubbles over. Cook for 30 minutes.

Five Element Analysis

The Elemental makeup of this dish changes based on the kind of meat you use. Lamb is considered a Fire Meat, whereas Beef is part of the Earth Element.  The Mashed Potatoes, Mushrooms and Carrots and Beef Broth are all Earthy, whereas the Peas are part of the Wood Element. The Metal Element is represented by the Butter, Cream and Onion. Only the Water Element is lacking a strong presence, except for the Salt so be sure to serve a Watery food with it. 

Carrot Cupcakes

I was in the mood for something sweet yesterday afternoon - it was around tea time and i didn't have much in the house that was already made - no Gluten Free cookies or cakes to be found. So, I just had to make something. I decided to make Carrot Cupcakes as it least it has the perception that it is just a bit healthier since it contains a vegetable!  I also wanted to bake a cupcake that didn't use almond flour for a change so I went with a recipe from Serious Eats (a great food website by the way) and made only enough for 12 cupcakes and frosted it with my own version of Cream Cheese frosting because nothing goes better with Carrot Cake than Cream Cheese frosting. I plan on using this same recipe for Zucchini Muffins as well. Carrot Cake is one of those foods that I am willing to take a Lactaid pill for!  Anyway, the Cupcakes turned out wonderfully. They were light and fluffy and delicious. I ate two and I'm going to have another one (or two) for tea time today!

Carrot Cupcakes adapted from Serious Eats

1 1/2 cups Gluten Free Flour Mix (I used Bob's Red Mill 1 to 1 which includes Xanthan Gum)

1/2 Tablespoon Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Cinnamon 

1 cup Sugar

3/4 cup Vegetable Oil

2 Eggs

1 teaspoon Vanilla Extract

1 cup Grated Carrot (about 1 very large or 2 medium trimmed and peeled Carrots)

Optional:  1/2 cup chopped Walnuts or Pecans

Turn oven to 350 degrees. Line a muffin pan with paper.

Mix together the Gluten Free Flour with the Baking Powder, Baking Soda, Salt and Cinnamon in a bowl. 

In a stand mixer or a bowl with a hand mixer, mix together the Sugar, Oil, Vanilla Extract and Eggs until fluffy, about 2 minutes. Add in the Flour Mixture and mix to combine about another minute. Then add in the Carrot and Walnuts by hand with a spatula.  

Spoon into the cupcake tin and bake for 25 - 30 minutes or until the top is lightly browned.  Cool and then frost.

Cream Cheese Frosting

1 8 oz stick of Cream Cheese (room temperature)

1/2 cup Powdered Sugar

1 teaspoon Vanilla Extract

Optional:  1 teaspoon Cinnamon for sprinkling on top

Cream together until thoroughly blended. Use to frost cooled cupcakes.

Five Element Analysis

As a sweet dessert, you know automatically that this is part of the Earth Element, but it is even more Earthy as one of the main ingredients is Carrots. The Gluten Free Flour mix is made mostly of Rice Flour which contributes the Metal Element as does the Cream Cheese and Cinnamon and Vanilla Extract. The Walnuts and Eggs bring in the Water Element. Be sure to eat these with some Tea or Coffee to bring in the Fire Element. And either before or after, make sure you have some Wood foods to create balance.  

A More Authentic Bolognese Sauce

I recently talked to an Italian friend from Bologna about what was considered authentic Bolognese Sauce. She gave me the recipe from the Accademia Italian della Cucina. It has very specific instructions about what to use and what was most surprising was the use of only a small amount of triple concentrated Tomato Paste.  The other "authentic ingredients" included Pancetta, Ground Beef, Onions, Carrots, Celery along with Whole Milk/Cream and White Wine. You will notice that there is no Garlic and no herbs in the ingredient list. This is actually considered a Meat Based Sauce not a Tomato Based Sauce. 

The only ingredient that was hard to find was the triple concentrated Tomato Paste.  I used to have some that I brought back from Italy but I didn't want to wait to try to order some online. So I used regular Tomato Paste and the amount called for just wasn't enough Tomato flavor for me so I used 1/3 cup instead of just just 2 ounces. If you like a more pronounced Tomato flavor use the whole 8 oz can.  

This was the best version of Bolognese I have had outside of a restaurant. I served it with La Venzian Gluten Free Fettucine and it was so delicious and so much more authentic!

A More Authentic Bolognese Sauce

1 1/2 pounds Ground Beef

8 ounces Pancetta (I get mine from Trader Joe’s in 4 oz packages)

1/2 cup minced Carrots

1/2 cup minced Celery

1/2 cup minced Onion

1/3 cup Tomato Paste (you can add 2 more Tablespoons if you want)

1 cup White Wine 

1 1/2 cups Whole Milk (I used Lactose Free) or 1 1/4 cup 2% milk with 1/4 cup Cream

2 Tablespoons Olive Oil

2 Tablespoons Butter

1 teaspoon Salt

Sprinkling of Black Pepper

Optional:  up to 1/2 cup Beef Broth

Fry the Pancetta gently in the Olive Oil until it starts to release it’s fat - be careful not to burn. Add the vegetables and cook until the onions soften and become more transparent, stirring often. Add the Beef and cook until no longer pink.  Add the Tomato Puree and the Wine, mix well. Add the milk a little at a time until it is fully incorporated, stirring often.

Season with Salt and Pepper and cook on a low heat for 1 hour.  If it starts to dry out, add a little more Milk or Beef Broth.

Serve with Fettucine or Tagliatelle Pasta.

Five Element Analysis

Beef belongs to the Earth Element as do Carrots so this is a primarily Earthy dish.The pasta made from Corn adds even more of the Earth Element. The Pancetta contributes the Water Element and the Tomato Paste and White Wine both bring in the Fire Element.  The Wood Element is represented by the Celery and Olive Oil, whereas the Onion, Butter and Milk make sure the Metal Element is present too. This ends up being a balanced meal all by itself and anything else you serve is extra!

Smashed Baked Potatoes

I heard about Smashed Potatoes a while ago and finally got on the bandwagon and I'm sure glad I did.  When you cook Potatoes this way, you get the soft goodness of the inside of a Baked Potato with the delightful crunchy bits of a Roasted Potato. Topped with Butter, Bacon Bits and barely cooked Green Onion, it was divine!  My daughter-in-law also topped hers with some Sour Cream and was delighted with this dish too. I used small Red Potatoes that I boiled for just 20 minutes before smashing them and finishing them off in a hot oven.  This is going to become a family favorite and if you haven't made Potatoes, this way, I encourage you to try this recipe right away!

Smashed Baked Potatoes

12 small Red Potatoes, washed

2 Tablespoons Vegetable

5 Tablespoons Melted Butter

1/2 teaspoon Sea Salt 

4 Slices of Bacon, cut into small pieces

4 Green Onions, trimmed and cut into small pieces

Place Potatoes in a medium pot and cover with Water. Bring to a boil, reduce heat and cook for about 20 minutes or until a fork can be inserted easily into a Potato. Drain and reserve.

Heat the oven to 425 degrees.

Drizzle Oil over a sheet pan. Place Potatoes on the sheet pan and smash using a potato masher until the Potatoes are about 1/2" thick.  Drizzle the melted Butter over the Potatoes and then sprinkle with Sea Salt.

In a frying pan, cook the Bacon pieces until crisp and then add in the Green Onion pieces. Stir until the Green Onion pieces wilt slightly and drain the Bacon and Green Onion bits on a paper-plate lined Paper Towel

Place in the oven and cook for 25 minutes. Sprinkle the Bacon and Green Onion pieces on top of the Potato and cook for an additional 5 minutes.  Serve with Sour Cream if desired.

Five Element Analysis

Potatoes belong to the Earth Element. The Green Onions and Butter contribute the Metal Element and the Bacon brings in the Water Element. The Wood and Fire Elements are missing so this would be a great side with Chicken (for Wood( and a salad (for Fire) or Lamb for Fire and green vegetables for wood or any Wood or Fire vegetarian options that create balance.