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Quinoa con Pollo: Marinate boneless, skinless chicken thighs in lime juice, vegetable oil, chili powder, salt, and pepper for a few hours. Grill them then rest the cooked thighs for 10 minutes wrapped in foil. While grilling, make the quinoa according to the instructions on the box. Add the cooked quinoa to a saucier over low heat. Then add a can of drained and rinsed black beans, frozen corn and peas, chicken broth, olive oil, and various spices. (I used cayenne pepper, chili powder, ground cumin, saffron, and smoked paprika, but that's just me.) Cook until the corn and peas are done and the broth soaks into the mixture. Chop up the chicken and add it to the mixture along with the juices in the foil. Stir everything together in the saucier and serve. Sprinkle cilantro and scallions on top. Magnifico!
Picture-worthy arugula and spinach as well as tiny hot pepper plants. Too bad they're not plate-worthy yet.
Marinate skirt steak in lime, tamari sauce, worcestershire sauce, cumin, salt, and pepper (and whatever other flavors you're craving). Refrigerate for a few hours. Grill for 8-10 minutes total. Rest for 5. Slice thinly. Enjoy in a black-bean-and corn-salad-stuffed tortilla.
I've been hearing a lot about "umami" recently so I read up on it, and I discovered that beef as well as soy sauce (in this case tamari) and worcestershire are loaded with the stuff--glutamate and ribonucleotides to be exact--that make you experience this fifth taste. If "umami" means "delicious" then my skirt steak burritos are muy umami. (Actually, this is a bit of a stretched translation; it better translates as "savory.") Check this and this out.
As a side note, my lettuce is now on red alert. It seems to have stopped growing, but I suspect it will pick up speed this week. The weather's been bizarre since I last wrote, but I think it's now leaning toward normal. Expect photos soon.
We have tiny arugula and spinach leaves sprouting after only a week. On our plates pretty soon we'll have fresh greens still warm from the sun. Enough said.
(Seriously that's all I can say this week. Really busy. I hope to post again by middle of next week. By then the leaves will be picture-worthy.)
Role reversal. That's what I did this weekend. The hubby cooked and I took the photos. He made scrumptious grilled salmon burgers. Here's the ingredients:
3 6 oz cans boneless, skinless salmon
1 medium carrot, diced small
2 celery stalks, diced small
1/2 large green bell pepper, diced small
1/4 cup walnuts, ground in food processor
1/3 15 oz can chick peas, ground in food processor (separately from walnuts)
1 egg, beaten
2 tbsp olive oil
1/2 Meyer lemon, juiced
1 tsp cayenne pepper
Salt and pepper, to taste
Stir to combine everything in a large bowl. Form five patties and refrigerate for at least an hour. Grill and enjoy. Serve on buns if you wish, though we didn't and the burgers weren't lonely.
In addition, we planted four types of seeds this weekend: arugula, spinach, a hot pepper medley, and lavender. I'll continue to post our container garden's progress on the blog. Fingers and toes crossed we'll get some salads, chili, and bath sachets out of the mix.
Last Saturday's dinner was chicken and fresh vegetable curry. After sauteing some garlic, ginger, jalapeno, and onion, we added canned diced tomatoes, carrots, coconut milk, green beans, and spices. While the curry simmered, we grilled boneless, skinless chicken breasts rubbed with even more spice. When the chicken was done, we rested it, then sliced it up and added it to the simmering vegetable mixture. Fast and fantastic.
And last Sunday we grilled rainbow trout, whole, stuffed with herbs and lemon slices. Need I say more? Well, actually, I'm going to say one more thing. Farmed rainbow trout is rated a best choice by Seafood Watch. Check it out.
It's time to turn off the gas and cook with fire.
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