Quinoa Salad

Quinoa (keen-wa or keen-oa) is a grain that I wish I would have learned about earlier in life. This super food (almost a perfect balance of all eight essential amino acids) was known as the "Mother Grain" to the Incas and has been cultivated for more than 5,000 years! Since my boyfriend is half Peruvian we figure this grain definitely has a place in our diet! But even if you don't share the same heritage as quinoa you should really consider giving it a shot if you've never tried it. Here's a recipe, you won't be disappointed:

Quinoa Salad

• 1/2 cup quinoa
• 1/2 cup sliced mini sweet peppers (you could use chopped bell peppers instead)
• 1/2 cup black beans (canned or already soaked and cooked)
• juice of 2 limes
• 1/2 cup kale, chopped and lightly sautéed
• half an onion, diced and sautéed until translucent
• 1 tbsp extra virgin olive oil
• chopped jalapenos or serranos - to taste (optional)

Rinse quinoa well and add to a small saucepan with one cup of water (scant 2:1 water to quinoa - so a little less than double the amount of water to the amount of quinoa). Cover and bring to a boil, reduce heat and let cook until most or all of the water is absorbed and the quinoa pops - it will look like the quinoa grew a little white curly tail - see picture! If you are unsure just give it a taste to see if you like the texture. I have found that cooking quinoa in my rice cooker works really well - if you got one, use it!

Meanwhile, sauté onions first, adding kale when onions are almost done. When the quinoa is finished, drain if necessary and immediately squeeze on the lime juice. Add the rest of the ingredients, stir to combine and serve. This salad is also great cold or reheated. I really like bringing this to work for lunch. The bright colours, varied textures and flavours really appeal to me. The beans make this a hearty and filling dish too. It is just so good for you. Try it today and enjoy!

Vegetable Medley

Well, I called this one "vegetable medley" because it's just one of those "let's see what's in the crisper" side dishes to have with dinner. I always try to use a variety of vegetables in different colours to get the best eye appeal - because I think it is true that you eat with your eyes. Follow up some beautiful looking food with some beautiful flavours and you have a winning combination. If you were to make this after work, or when pressed for time, you could easily have these veggies chopped up beforehand and then just throw it all together...

.

Vegetable Medley

For 2

I never really measure in these types of recipes, feel free to add more of whatever you like.

• 2 shallots
• 1/2 lb or so of carrots - I used baby carrots and cut them down the middle
• 1 cup chopped greens - in this case, kale (my favourite!!) Be aware that some greens cook a lot faster than others! I prefer kale because it doesn't get wilty but retains a crunch.
• A quarter of one purple cabbage, shredded
• Juice of 1 lemon
• salt and pepper
• Extra virgin olive oil

Heat a good glug of olive oil over medium heat in a large sauté pan. Add shallots, cook for a couple mintues. Next add carrots and cabbage. Cook, stirring often until slightly tender with a little bit of a bite. Add kale, lemon juice, salt and pepper. Let cook for a few more mintues and voilà, you are done.

If you like a little heat try adding some crushed chile peppers or some chopped fresh chiles.

Enjoy!

Gnocchi di Ricotta

Mmmmm...
gnocchi. Besides homemade chicken soup when you are sick or the odd box of KD (c'mon, admit it, most Canadians still love Kraft Dinner, even after they are no longer twelve!) there's not much that' s more comforting than a big bowl of saucy gnocchi. And so versatile! This version is features ricotta and is baked with Asiago and marinara sauce. I've done other versions too, such as herbed gnocchi using basil and oregano with a pesto sauce loaded with garlic. Whatever your mood there's a gnocchi for you!

Gnocchi should be light and airy and not heavy and chewy. Despite this, I don't find it very hard to make, just use a light hand and don't overcook it.


























As you can see from the pictures, after the dough is made you roll it into little logs that you then cut "pillows" from. At this point some would roll it down a gnocchi board or down the tines of a fork to give it perfect impressions. Well, instead of these methods I take the end of the handle of a wooden spoon and lay it across, making a little channel with a deep spot in the middle. This little impession will nicely collect a good dollop of sauce on your gnocchi, making each bite a as good as the next. Check out the picture of my "Army of Gnocchi" to see what I mean.


And now, for the recipe:

Gnocchi di Ricotta
Serves 4, with leftovers

• 1/4 cup durum semolina
• 3 1/4 cups flour
• 1 medium yellow potato
• 2 eggs, lighly beaten
• 1/4 cup grated Asiago or Parmigiano-Reggiano
• 1 lb ricotta
• 1/4 cup Asiago
• 1/2 tsp olive oil
• salt and pepper

Bake or boil the potato. When cooked and cooled peel and break up with a fork until you have tiny uniform sized bits. Add this to a medium sized mixing bowl. To this add the flour and stir to combine.

Next, add the lightly beaten eggs, the ricotta, Parmigiano-Reggiano and some salt and pepper. Mix the ingredients, using your hands (no rings!) to form a dough. Transfer to a lightly floured working surface and gently knead for a few minutes, gradually adding the durum semolina, until you form a nice soft dough that is slightly tacky but doesn't stick to your hands. I find that the gnocchi is easier to work with having a bit of the durum semolina added.

Divide dough into 4 peices. Roll each piece into a ball, roll into a log and cut into 1/2 inch pieces. You may find it easier if you divide the dough into more pieces as you will have smaller logs to shape.

Impress the end of a wooden spoon handle into each gnocchi making a little dent.

Preheat oven to 350° (if you are planning on baking the gnocchi). Bring a large pot of water to a boil. Add the tsp of olive oil and the gnocchi. Cook for 2-3 minutes or until gnocchi rises to the surface of the pot. Drain. At this point you can serve the gnocchi with the sauce of your choice or you can mix is up with your sauce, sprinkle with the Asiago and bake, uncovered for 10 minutes.

Serve this with a Dolcetto, Côte-de-Rhones or pinot noir and Enjoy!