Quinoa with Yams

Here is a healthy side dish you can serve at Thanksgiving that will add variety to the dinner table! Its subtle Moroccan flavors will have your guests wanting the recipe for sure!

3 cups 1 inch cubed sweet potatoes or yams
1 cup quinoa
1 Tbsp butter
1 Tbsp olive oil
1/2 cup chopped white onion
2 garlic cloves, chopped
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp paprika
pinch saffron
2 cups water
1/2 cup minced cilantro

In separate saucepan, boil yams until tender. Dain and toss in olive oil and pinch of salt.
Melt butter in saucepan. Add onion ad saute on medium heat until it begins to brown. Add garlic, turmeric, salt, ginger, paprika and saute for one minute. Add rinsed quinoa and stir for one minute while favors meld. Add water and pinch of saffron. Bring to boil, cover, turn down heat and let simmer for aprox. 15 minutes or until quinoa is tender.
Fluff quinoa with a fork and place in platter or serving bowl. Top with Yams and garnish with cilantro.

Polenta

Here is a quick, gluten-free, vegetarian dish that's a super hit as a side dish or entree. Polenta is known as an Italian peasant dish, similar to grits but adding cheese and sauce to it make it interesting and savory. Try substituting chicken broth instead of water for a richer, creamier consistency. Also, mix and match herbs...try sage or rosemary...try different cheeses like gorgonzola or romano...hell, throw some mushrooms and onions in it! Top it with toasted pine nuts! Its a diverse dish, make it yours!

I cup instant polenta or cornmeal
2 cups water
2 cups milk (or cream)
salt to taste
1/2 tsp Italian seasonings (oregano, basil, thyme)
1/2 tsp granulated or chopped garlic
1/4 tsp red chili flakes
1/2 cup grated parmesan or pecorino

Bring water and milk to a boil. Slowly add polenta and whisk until it begins to bubble. Turn down heat to low and add seasonings and cheese, continuing to whisk until polenta begins to thicken; aprox. 5 minutes. Take off heat. At this point you can either serve it as is with your choice of sauce (tomato, pesto or creamy alfredo) continue preparation for polenta rounds.
Polenta rounds: Pour polenta evenly into lightly oiled pan and let chill for apox. 2 hours. Cut out circles of the polenta with a cookie or biscuit cutter. place polenta rounds on oiled cookie sheet and broil for aprox. 5 minutes, turn over and broil other side for 3 minutes, or until edges are golden. Arrange rounds on platter and spoon your choice of sauce over it. Garnish with grated cheese.

Chorizo and Hominy Chili

Here is a delicious way to feed a crowed. I served this for my pumpkin carving party where I re-named all the menu items with creepy, spooky names; the chili being Hellish Human Stew! Its so super easy and even though it was made it minutes, it tasted like it had been cooking all day...and the hominy adds an extra texture that is a welcomed surprise.

2 1/2 LBS chorizo, out of the casing
1 red onion, chopped
3 large garlic cloves
2 22oz cans chopped tomatoes
2 15oz cans kidney beans
2 15 oz cans hominy
1 1/2 tsp oregano
2 bay leafs
1 1/2 tsp chili powder
1 1/2 tsp cumin

On medium-high, brown chorizo until fully cooked. Add onion and garlic and saute for aprox. 5 minutes. Add the rest of the ingredients and stir until bubbling. Turn down heat to low and cover. Let simmer for aprox. 10 minutes. Serve with corn chips, cheese and sour cream! Yummmm!!

Grilled vegetable lasagna

Here is a recipe I used a lot in the catering business, also made it for a Christmas party and had rave reviews and was asked for the recipe from almost everyone! Well girls, here it is! Its a great dish for this transitional season because it involves grilling and baking of a hearty meal. You can mix up the vegetables with the seasons...right now, squash and tomatoes are perfect!

two sheets parchment paper to line lasagna dish

1/4 Cup Italian dressing
2 medium zucchini cut into 1/4 inch slices
2 roasted red peppers cut into quarters
1 bunch asparagus
1/2 Lb mushrooms, sliced
32oz Ricotta
2 Cups mozzarella
2 eggs
1 tsp salt
1 tsp black pepper
32oz prepared marinara of your choice
12 lasagna sheets (oven ready or boiled)

Marinate zucchini and asparagus in the Italian dressing for up to 4 hours. Place them on the grill and cook until just before al dente. Mix ricotta, egg, salt, pepper and 1 cup of mozzarella in bowl. Use one sheet of parchment to line bottom of lasagna pan for easy clean up. Lay first layer of noodles (4 to a layer) into pan. Spread aprox 1 cup of sauce over noodles. Spoon aprox 1 Tbsp dollops of 1/3 of the ricotta mix over sauce. Layer mushrooms and red peppers on first layer. Repeat noodle, sauce, ricotta mix, zucchini and asparagus on second layer. For third layer, place noodles, sauce, ricotta mix and the rest of the mozzarella (1 cup) on top. Cover with second sheet of parchment and cover parchment with foil. Place in oven @ 400 for aprox. 55 minutes. uncover and cook for aprox 10-15 more minutes to brown cheese on top. Serve with a bitchin' caesar salad and garlic bread!

Chicken Pot Pie

I had just got off work and didn't want to spend a lot of time on dinner. I had some left over roasted chicken and was trying to figure out what to do with it. So, I took the leftover meat, pulled it off the bones and set it aside. The bones and the rest of the carcass I put in a pot of water (aprox. 4 cups) and let it simmer for about an hour until it reduced and voila! You have your own chicken stock! So what to do with the chicken? There are a number of things you could do with it including making chicken salad, chicken noodle soup, or what I chose, a pot pie! Here is how I did it:

2 1/2 cups chicken stock
2 Tbsp butter
1 Tbsp flour
1 tsp sage
1/4 tsp white pepper
1/2 tsp salt
2 cups frozen mixed vegetables (carrots, beans, peas, corn)
1 package buttermilk biscuits
1 egg

Preheat oven to 350F
Melt butter in pan and add flour to make a roux. Once the roux begins to bubble, add chicken stock and seasonings. Bring to a bubble. Add chicken and vegetables then transfer to a casserole dish and arrange biscuit dough on top. Brush your biscuits with egg wash so they will be golden brown when done. Place in oven for aprox. 40 minutes or until biscuits are golden. Serve with a salad!
Such an easy dish for when you are in a tight spot and need something to do with your leftovers!

Chicken Apricot Salad

Picnic season is here! Cold salads, BBQs, pot lucks...here is a great salad that can double as an entree for those hot summer nights when you don't want to turn on the oven.

2 fully cooked chicken breast (BBQed is super tasty) chopped into bite sized pieces
2 apricots, sliced into wedges
1/2 cup crumbled goat cheese
1/4 sliced almonds
Approx. 8 cups loosely packed salad greens

Vinaigrette:
2 tablespoons apple cider vinegar
1/3 cup extra virgin olive oil
1 Tbsp chopped shallots
1 tsp cayenne pepper
sea salt and freshly ground black pepper

Make vinaigrette and set aside. Toss chicken, apricots, cheese and almonds with salad greens in large salad bowl. Toss in vinaigrette and serve!! So easy and so tasty!

Ricotta Gnocchi

Here is a Sicilian was of making gnocchi that I love. The gnocchi is so flavorful that a sauce isn't even needed! I like to serve this tossed with sauteed zucchini and cherry tomatoes.

3 Tbsp pine nuts, finely chopped
4 Tbsp basil, chopped
1 cup whole-milk ricotta
2/3 cup freshly grated Parmesan
pinch of salt
1 large egg yolk
2 tablespoons all-purpose flour plus additional for forming gnocchi
1 Tbsp extra virgin olive oil

In a bowl stir together pine nuts, 1/2 of the basil, ricotta, 1/3 cup Parmesan, salt, yolk, 2 tablespoons flour, until combined well (mixture will be very soft). With well-floured hands form aprox. 1 tablespoon of mixture into a ball and transfer gnocchi to a sheet of wax paper. Roll the end of a fork over the top, slightly smooshing the ball, creating a small divot (this is done to hold a sauce onto the gnocchi).
Working in batches, carefully transfer gnocchi to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a bowl. At this point, you can choose to pan fry the gnocchi or just leave it as is. I prefer leaving it :) Toss with extra virgin olive oil, sprinkle with remaining 1/3 cup Parmesan and basil. Serve with sauteed vegetables of your choice and a pinot grigio. Bellissimo!

Cinco De Mayo!

So now that I have given you the recipe for my fabulous sangria and tortilla soup, here is another dish you can add to your Cinco de Mayo celebration! Tip: for the shredded chicken, I used leftover roast chicken from Costco and it was so tasty!

3 cups cooked, shredded chicken
15 oz Ricotta cheese
3 cups monterey jack cheese
Green enchilada sauce
8 6" flour tortillas

Avocado and sour cream for toppers

Preheat oven to 375F
Lightly oil 13x9x2-inch glass baking dish. Spoon aprox.1/4 cup ricotta onto tortilla. Place aprox. 1/4 cup chicken over ricotta. Sprinkle a generous amount of monterey jack atop chicken. Roll and place seam side down in baking dish.Repeat with remaining tortillas and pour green enchilada sauce over prepared tortillas. With remaining cheese, sprinkle over dish. Cover with foil and place in preheated oven for aprox. 30 minutes or until cheese melts and becomes bubbly. Remove foil and bake for additional 10 minutes or until top is staring to brown.
Serve with rice and beans, topped with avocado and sour cream.
Its a fiesta in your mouth!

Strawberry spinach salad

Strawberries are here and Im eating them everyday! Here is a yummy way to incorporate them into a fresh salad. Feel free to mix it up with any vegetables you have in the house or add some creamy goat cheese!

1/2 cup sliced strawberries
4 cups baby spinach leaves
4 Tablespoons raisins
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup sliced almonds

3 Tablespoons olive oil
2 1/2 Tablespoons balsamic vinegar
salt and pepper to taste

Amanda's Sangria

I had a bunch of my best girlfriends over for tacos this last weekend where I made the best sangria ever! Instead of using brandy I used Cointreau which gave it more of a sweet orange flavor and it wasn't as strong. Most sangrias require sugar, but with the addition of orange juice and the two liquors, not sugar is necessary. Try a white sangria by using a dry white wine instead of red. Cheers!

1 bottle of red wine (I prefer a merlot or cab)
4 oz Cointreau (2 1/2 shots)
2 oz peach schnapps (1 1/2 shots)
2 cups orange juice
1 orange, sliced
1 apple, sliced

Combine all ingredients into a large pitcher and stir. Pour over ice and enjoy!

Tortilla Soup

During these tough economic times, we are all turning to comfort foods. Its even more tempting to turn to these foods in the winter (I don't know about you, but it doesn't feel anything like spring yet). Here is my own recipe for tortilla soup that is both comforting and healthy. You can make a big batch and freeze the rest...if there is any left over that is!

1 whole 4-5 oz chicken breast
4 cups chicken broth/stock
3 cups water
1 onion, diced
3 garlic cloves, diced
2 Tbsp Vegetable oil
14-16 oz canned tomatoes, drained
1/3 cup fresh lime juice
2 fresh Seranos or jalapenos, minced
pinch saffron
1 Tbsp cumin
1 Tbsp chipotle powder ( Chili powder will do)
6 corn tortillas, cut into 2-3 inch strips
cilantro, chopped for garnish
1/4 cup Cotija or farmers cheese
Avocado, sliced, for garnish
Sour cream served on the side

In saucepan, combine chicken, broth and water, bring to a boil. Simmer chicken in covered saucepan for aprox. 20 minutes or until cooked through. Take out chicken and let cool. Set broth aside.
In saute pan heat oil at medium high heat, saute onions until slightly translucent. Add garlic, and chillies, saute for aprox. 2 minutes. Add tomatoes and lime juice. Pour tomato mixture into saucepan with broth. Add saffron, chipotle powder and cumin, bring to a boil and simmer for 5 minutes.
Fry tortilla strips in saute pan in oil until crisp and golden brown. Place on paper towel to drain excess oil.
Shred chicken into 1-2 inch pieces and place into broth. Spoon out soup into bowls (makes aprox. 4 bowls (eight cups)) and garnish with cilantro, cheese, avocado and tortilla strips. Serve sour cream on the side.

Mexican Pizza

This was me and my brothers favorite thing our mom made back when we were kids. It is so good and a ton fun to make for a group. You can either make your own pizza dough or use store-bought. Serve with chips and salsa and a pitcher of margaritas!

1 Large pizza dough, rolled out
1 can refried beans
1 Lb ground beef or turkey
1 packet taco seasoning
1 1/4 cups shredded cheese (either colby jack or pepper jack)
2 Roma tomatoes, sliced
1/2 Red onion, chopped
1/2 cup black olives, sliced
aprox. 3 cups shredded lettuce
1 cup sour cream
1 cup salsa

Preheat oven @ 450F
Brown beef, drain fat and add seasoning. Roll out dough and place on pizza pan or stone. Spread beans over dough. Add ground beef, sliced tomatoes, onion, black olives and 1 cup of the shredded cheese. Bake for aprox. 10 minutes or until the crust in golden brown. let cool for 5 minutes. Top pizza with shredded lettuce and remaining shredded cheese. Slice and serve with sides of salsa and sour cream.
Feel free to top your taco pizza with your favorite taco toppings. Green chilies, jalapenos and avocado are great additions! Comemos bien!

Spicy Shrimp with Angel Hair Pasta

Here is a dish that you used to be able to get down at a restaurant in Kirkland called Mondo Shrimp. It is great with or without the pasta. I recommend dipping your bread into the sauce ;)

Spicy Shrimp with Angel Hair Pasta

1/2 LB Angel hair pasta
2tbsp olive oil
2 cans stewed tomatoes
3/4 LB (aprox. 24) peeled and divined medium shrimp
4 garlic cloves, minced
1 white onion, chopped
1 Jalapeno, minced
1 red bell pepper, chopped
1 pinch saffron threads
1/4 cup white wine
flat leaf parsley, chopped

Start pasta first. Drain tomatoes. Heat olive oil in saucepan on med high heat. Saute onion in saucepan until translucent. Add garlic, jalapeno, tomatoes, bell pepper, white wine and saffron. Bring to a slow simmer and continue simmering for aprox. 20 mins. stirring occasionally. Add shrimp and cook for aprox. 5 mins. or until fully cooked. Serve in bowl over pasta and garnish with parsley.

Something sweet for your sweetheart

Here is probably the best oatmeal cookie recipe ever. My friend Anna and I made these a while ago with packages of Cinnamon roll flavored oatmeal and it was amazing! Here is an adaptation of that. Happy Valentines Day!

1cup butter, softened
1cup sugar
1cup brown sugar
2 eggs
1tsp vanilla
2cups flour
1 1/2tsp cinnamon
1/4tsp ground cloves
1/4tsp ground ginger
1/4tsp nutmeg
1tsp baking soda
1tsp salt
3cups quick oats
1/2cup chopped nuts (walnuts or pecans)
1/2cup Bing cherries, dried
1/2cup raisins
Preheat oven to 375F.
Cream butter and sugars. Beat in eggs and vanilla. Add flour, spices, baking soda, salt and mix. Fold in oats, nuts, cherries and raisins. Bake 12-14 minutes.
Yummers!

pasta-you-gotchya!

Here is a really simple recipe someone taught me (an Italian chef from Stella's taught him) when I was 19 and I continue to use it as an easy, quick, go-to meal. Feel free to use any type of meat with it...chicken, ground beef, chorizo, ground turkey...its all tasty!

1 tbsp Extra virgin olive oil
1 Zucchini, 1/4 inch Slices
1 Yellow bell pepper, sliced in 1/4 inch strips
1 Red bell pepper, sliced in 1/4 inch strips
1 can diced tomatoes
3 cloves garlic, chopped
3 tsp Basil, chopped (or dried)
2 tsp Oregano, dried
1/4 tsp Red pepper flakes
Salt and pepper to taste
2 chicken sausage links, sliced
1 Lb Spaghetti
Parmesan, shredded

Heat oil in pan at medium heat. Cook chicken sausage and set aside. Boil water and start pasta. Meanwhile, Saute Zucchini and bell peppers for aprox. 5 minutes, or until al dente. Add garlic and saute for aprox 2 minutes. Add tomatoes, herbs and red pepper flakes. Add chicken sausage. Heat for aprox. 10 minutes. Serve sauce over pasta with Parmesan. Serve with salad and garlic bread if you'd like! So Easy!