Posts tagged ‘broccoli’

November 3, 2014

flavor of fall

winter squash

Working at a pumpkin market down the street this fall, I’ve had a chance to taste my share of different pumpkin and squash varieties (the farmer grows over 30). They range in color – from steel blue to burning hot orange – size, shape, ugliness, skin type – pimply and lumpy to smooth as plastic – and of course the taste and texture of their nutritious flesh. I did a taste test of a few that I had never tried, but my preference still goes back to my all-along favorite: the kabocha type.

Kabocha or Japanese pumpkins have a dense, dry yet silky texture and sweet but mild taste, resembling to me a pumpkin and sweet potato combined. They make the creamiest hearty soups when pureed and melt in your mouth when roasted or baked in chunks. My favorite way to enjoy it remains the simplest: chunks of baked squash drizzled in good olive oil, sea salt and black pepper. As simple as possible to let the flavor and texture of the squash shine.

pumpkin varieties

When talking pumpkin recipes with David (the farmer), he said he likes to stuff acorn squash with mac n’ cheese and bake it. Uh, why hadn’t I ever thought of that? Homemade macaroni + cheese is something I allllways look forward to in the fall (but secretly wish included more vegetables :), and I can never get enough of winter squash. So combine the two? Done.

mac n cheese ready for the oven

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January 6, 2014

New Year Soup

very green lentil soup for the new year

Happiest new year to everyone! Hope you are staying warm and happy and healthy and are ready to enjoy everything 2014 brings…. I have some pretty big ventures planned this year so I sure am :]

I know I didn’t post any holiday treats this season, but that doesn’t mean I wasn’t indulging in them the whole month of december (see christmas cookies below….)

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January 27, 2012

stir fried quinoa with chicken + veggies

Mm mmm…I almost never order Chinese takeout, but some days I just get that craving for chicken and rice drenched in salty, sweet n’ sticky “brown sauce,” or so they call it. So flavorful, so full of MSG. Oh so unfortunate.

The top reason I’d say I cook for myself is so I know exactly what goes into my food. No MSG hiding in this kitchen. Fortunately it’s very simple to make your own Chinese-style fried rice,  and after I saw this variation made with couscous I thought why not use my favorite (and super nutritious) grain: quinoa!

Rather than keeping the numerous ingredients to make Asian-style sauces and marinades, I recently found a store-bought version that I love and is versatile enough to be used for any purpose! Salad dressing, marinade, veggie dip, sauce for rice—pretty much anything you want to have that delicious soy-sesame-garlic-ginger flavor. The brand is called Soy Vay, and I buy either the Veri Veri teriyaki or Island Teriyaki. Both consist of soy sauce, sugar, pineapple juice (in the Island Teriyaki), sesame seeds, fresh garlic + ginger, dried onion, and soy + sesame oils. Basically what I would put in my own marinade if I made it. No preservatives or hard-to-pronounce ingredients. Awesome.

The teriyaki works perfectly as a marinade for the chicken in this dish, as well as a drizzled topping for some extra flavor and moisture.

stir fried quinoa with chicken + veggies, inspired by this

  • 2 eggs, lightly beaten with salt + pepper
  • 1-2 cups cooked, cooled quinoa (preferably leftovers)
  • 2 skinless, boneless chicken breasts, cut into bite-sized chunks
  • 2/3 cup broccoli slaw (this is an estimate – use however much you want)
  • ½ cup broccoli florets
  • 2 scallions, thinly sliced
  • 1 t minced fresh ginger
  • 2 T soy sauce
  • 1 T sesame oil
  • teriyaki sauce, for marinating and serving

Chop chicken breasts into small pieces and marinate in teriyaki sauce for at least 30 minutes.

Heat a large skillet over medium heat and coat with nonstick cooking spray. Add beaten eggs and stir with a spatula until scrambled, fluffy and cooked through. Remove to a small plate.

Add 1 T sesame oil to skillet, increase heat to medium-high and add chicken. Let cook for a couple minutes and turn over several times until almost cooked through. Add ginger, scallion whites and broccoli to skillet, sautéing until slightly softened and fragrant. Add broccoli slaw and cooked quinoa, 2 T soy sauce and sauté until heated through, 2-3 minutes. Stir in scrambled eggs, top with scallion greens and serve drizzled with more teriyaki or soy sauce.

Enjoy! –mich