Red Quinoa with roasted chicken breasts and veggies

I've had a box of red quinoa sitting in my pantry. I also bought a bag of heirloom red grains at the farmers' market a couple of weeks ago (the same time I bought the beautiful, black heirloom beluga lentils.) So this morning as I was thinking about what I would cook for dinner, I decided I was going to use quinoa.

I searched the 'net and came up with a recipe that spoke to me and then changed it to fit my family. This is what I came up with:

1 c. mixed red heirloom grains
1 c. red quinoa
4 c. water
mixture of basil, oregano, dried minced garlic, dried minced onion, salt & pepper
1 tsp. chicken base
drizzle of EVOO
3-4 leaves fresh lemon balm
2-3 leaves fresh basil

Combine all ingredients, bring to a boil then reduce heat to low until water is gone and grains are puffed. Once the grains are cooked, add in lemon balm and basil.

While the grains are cooking, take 3 medium sized chicken breasts and cut thin cutlets (about three from each). Place on 1/4 sheet pan and season with salt, pepper and oregano. Drizzle lemon juice and EVOO and place in 400 degree oven to roast.

For the veggies, I used two large carrots that I trimmed, washed and grated, about 1 c. of frozen spinach and 1 c. of frozen peas. I placed them all in a pot with just enough water to cover the bottom and brought them to a quick boil and shut off the heat.

When the chicken was done, I drained the veggies, cut the chicken into strips, added in the chicken drippings and mixed everything all together and served. While it wasn't anyone's favorite dish, there were no complaints and most of us had seconds. I think that if I make it again, I will likely add in dried cranberries or something else with some "tang". I think that sort of addition would make it a favorite in my book.

Southwest Egg Rolls et al

One day I found a package of egg roll wrappers in my freezer leftover from a "Chinese" kick I was on for awhile in the kitchen. I had a party to go to and thought, "What could I fill these with?" My idea was simple and came with ingredients that I always have on hand! Since making these quite a few years ago, I've seen chain restaurants put them on their menus. Nice to know that I was making them before that.

Needless to say, I've also filled them with freshly picked diced apples fried up with a bit of butter and cinnamon and this past weekend I did some with a lemon blueberry cheese filling. People still prefer the Southwest ones, though, and more and more I'm thinking that I should just take two batches of those.

Southwest Egg Rolls

1 package prepared egg rolls (found in the produce dept.)
1 large - 12.5oz can 98% fat free chicken breast (you can use freshly roasted - just cut & shred well)
1 c. frozen corn
1 1/2 c. black beans
2 c. Mexican blend cheese
1/2 c. hot salsa
1 egg plus 1 Tbsp. water
1 1/2 quarts peanut oil (for frying)

In a large bowl, combine chicken breast through salsa. Place egg and water in a small dish and whisk together until well combined.

Place peanut oil in large heavy fry pan and turn heat to medium.

Take egg rolls and turn them so that they are diamond shaped on your workspace. Use pastry brush to apply egg wash to all edges of the egg rolls. Place approx. 2 Tbsp. worth of filling in the lower area of the egg roll leaving enough room at the bottom edge to fold over. Bring bottom point of egg roll up and over the filling and then tuck sides in. Roll and seal top edge.

After egg rolls are all prepared, slowly drop 4-6 at a time (depending on size of fry pan) into the oil and allow to brown on both sides. A spider is a useful tool to use while frying these.

Remove from oil and drain on a wire rack placed over a sheet pan (do not place on paper towels or the egg rolls will get mushy). Allow to drain for a few minutes. Serve while warm with Ranch Salsa Sauce (recipe below).

Ranch Salsa Sauce

1/2 c. hot salsa, strained
1 c. plain yogurt, strained
1 heaping Tbsp. mayonnaise
1 Tbsp. dry Ranch seasoning (homemade recipe below)

Mix all the ingredients together in a small bowl. Serve with Southwest Egg rolls or even tortilla chips.


Ranch Seasoning Mix (dry)

1/2 c. dry buttermilk
1 tsp. dried dill
1 1/2 tsp. onion powder
1 tsp. dried onion flakes
1 tsp. salt
3/4 tsp. granulated garlic
1/4 tsp. pepper

Mix all ingredients together and store in an airtight container in the fridge. 1 Tbsp. = 1 Packet of Ranch

By golly, I think I've got it!

One of my all time comfort foods is a thick, hearty split pea soup. I know so many people who turn their nose up at it, but I just can't understand why. It is sweet (from the peas and carrots) and smoky (from the ham). It makes me happy whether served with a crusty french loaf or even the Parmesan-rosemary biscuits that I serve warm from the oven.

As of last night, I think I've found the recipe I will use from now on. SOOOO good. SOOOOO comforting - even on an evening that wasn't cold. Oh and it helps that most of the kids like this soup. The ones that don't even get through it without complaining...much. ;)

Di's Split Pea Soup

1 package green split peas (approx. 2 cups)
1 c. lentils (I used heirloom belugas, but whatever kind you can find is good.)
1 can Cannelini beans (I didn't have any dried beans or I would have used those - canned worked fine)
4 med. carrots, diced
4-5 celery heart stalks, diced
1 large onion, diced
4-5 cloves of garlic, minced
1 bay leaf
2 tsp. kosher salt
1-2 tsp. freshly ground pepper
3 med. potatoes, diced (you can leave these out...I wanted to use them up)
1 tsp. dried basil
1 tsp. dried thyme
1 1/2 tsp. dried rosemary
2 Tbsp. unsalted butter
3 Tbsp. EVOO
1lb ham steak, bone in, cut into bite size pieces
10 c. water

Open peas and place on large sheet tray. Make sure there are no stones or debris. Do the same for the lentils. If using dried beans, do same and follow directions on package for soaking method.

In large stockpot over med-high heat add oil and butter until butter is melted. Add in onion, garlic, celery and carrots. Saute veggies until they are softened - about 10 minutes. Add in potatoes, ham pieces (throw the bone in as well), split peas, lentils, beans, salt, pepper and herbs. Pour 10 c. of water over all and bring to a boil. Turn heat down and simmer for a couple hours on low, stirring occasionally. Remove bone, bay leaf and stir well before serving.


Rosemary - Parmesan Biscuits

3 c. all purpose flour
1 Tbsp. plus 1 tsp. baking powder
1/2 tsp. salt
2/3 c. grated Parmesan cheese
6 Tbsp. unsalted butter, cut into small chunks
1/2 Tbsp. fresh, minced rosemary
1 c. milk (approx.)

Preheat oven to 425.

In large bowl combine flour, baking powder, salt, cheese and rosemary. Add in butter. With a pastry cutter, two knives or your finger tips, cut the butter into the flour mixture until it resembles coarse corn meal. Add enough milk to make a dough. Do NOT overwork - just mix until it comes together.

Turn dough out onto floured board and pat down to about 1" thickness. Cut with 2" biscuit cutter and place about an inch apart on a silpat lined sheet pan being careful not to overwork the dough. Bake in preheated oven for about 15 minutes or until lightly brown on top. Serve immediately with butter.