Wednesday, April 26, 2006

Avocado mayo

1/2 cup mayo
1/2 an avocado, chopped
lemon zest
1 tbs olive oil

process until smooth

good on fish, burritos, tacos, eggs

quinoa salad master recipe

1 cup quinoa
2 cups chicken stock
1 1/2 cups cooked black beans, rinsed, if canned
1 1/2 tablespoons red-wine vinegar
3/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh coriander
1 tsp Ancho chile powder
1 tbs lemon zest

For dressing
5 tablespoons fresh lemon juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
2 cloves of garlic, chopped
1/3 cup olive oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle Before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of boiling chicken stick cook quinoa 15-20 minutes. Drain quinoa in sieve and rinse under cold water. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and ancho pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, pepper, and coriander and toss well.
Make dressing:
In a small bowl whisk together lemon juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Variation 1:
Pre heat oven to 350 F
mix salad with grated pepper jack cheese.
Brush tortillas with oil on both sides
Fill and roll into burritos
Place on greased pan, sprinkle cheese on top of burritos and sprinkle with chili powder
Bake for 20 minutes.

Thursday, April 13, 2006

Grilled Mushroom and Spinach Risotto

Makes 2 entree size servings or 4 side-dish servings


For Mushrooms:

  • 15 button mushrooms, sliced
  • 1/2 large onion, diced
  • 2 cloves of garlic minced
  • 6 pieces of Canadian bacon diced
  • olive oil
  • 1/2 tsp smoked paprika
  • salt and pepper


  1. Combine all ingredients in a largeplasticc bag, shake until coated
  2. Spread out on shallow rimmed cookie sheet
  3. Bake at 425 for 30 minutes , turning once.

For the Risotto

  • 1/4 cup extra virgin olive oil
  • 1 c minced shallots or onions
  • 1 c Arborio rice
  • 1 tbsp minced garlic
  • 1 c dry white wine
  • 4 c rich chicken broth
  • 10 oz bag of spinach
  • 4 oz grated Parmesan cheese
  • salt to taste
  • freshly grated black pepper to taste

Sweat the shallots in the oil over a medium high heat stirring frequently until they are a uniform golden brown, about twenty minutes. ’ Meanwhile bring the chicken broth to a simmer in a separate pot.
  1. Once the shallots are brown add the garlic and stir about one minute. Adjust heat to medium. Add the rice grains and continue stirring, toasting them until they feel chalky, about three minutes.
  2. Turn the heat to medium low and add white wine. Stir briskly until it is fully absorbed. Add one third of the chicken broth and continue stirring frequently until it is absorbed, about five minutes. Repeat with the remaining broth, stirring frequently.
  3. When the last broth has been added microwave or steam the spinach just until it is wilted, about two minutes. Puree it until it is smooth in a high-speed blender or with a hand held blender.
  4. Test the rice for doneness. A single kernel should feel firm but done, slightly chewy. When the rice is done add the mushroom mixture, spinach puree, cheese and season to taste. Serve immediately.

Wednesday, April 12, 2006

Seaweed Encrusted Salmon

This dish can be grilled, pan fried or baked.
Serves 4.

4 Salmon fillets
Japanese Seaweed Rice Mix
2 tbs wasabi paste
1 tbs Tamari
1 tsp Hoisin sauce

Mix Wasabi, Tamari and Hoisin together, brush onto both sides of fish.

Sprinkle seaweed mix, thinly on cutting board. Press fish, both sides, into seaweed.

Grill for 3 minutes per side, pan fry until slightly raw in middle, or bake at 350 F for 10 minutes.

Serve with rice and lime and chile grilled Japanese eggplant.

Chicken and Rice Soup

A great alternative to French onion soup.
Serves 2.

2 c chicken stock
1/2 tsp sesame oil
splash of balsamic vinegar
1/3 c Basmati rice
1/3 c onions
1 tsp grated ginger
1/4 tsp salt
1/2 tsp poultry seasoning
dash of sugar
grated smoked Gouda

Soup: Heat stock to boiling , add rinsed basmati rice, lower heat to simmer for 15 minutes.

Meanwhile caramelize onions and ginger in olive oil, adding poultry seasoning salt and sugar. About 15 minutes.

Add onions, sesame oil and vinegar to soup. Simmer 5 minutes.

Garnish with cheese.