Another Quinoa Bowl Idea

Happy New Year!!

This week I finally feel like I'm getting back on track after the weird schedules of Christmas and New Years plus winter blizzard/snow day craziness!  Was it just me or did it seem like there were more Christmas cookies around than usual? It was wonderful to be able to spend time with family and friends, but I'm also grateful to be getting back to a normal schedule, though I'm still on semester break from school.  On Sunday I planned, shopped and have been cooking again!!

I haven't been using a lot of recipes lately.  Either out of just convenience or instinct, I'm not sure which it is yet, I've been doing more ingredient combining rather than following others written recipes.  A couple recipes I know quite well by now as they've been popping up at the table many times this season (for instance: butternut squash soup, roasted Brussels sprouts, and black bean soup).

Here's a dish I made last night.... a tasty quinoa bowl that comes together quickly.  I like to use quinoa in a dish where I might use rice and vice versa.  Lately I have been just throwing things together that sound good.

On Winter evenings  I find myself just wanting to eat something steaming hot that comes in a big bowl and can be eaten with a fork or spoon rather than the sandwiches, salads and grilled items that are so good in the warmer months.

What ingredients would you put in a quinoa or rice bowl?  

ingredients:
1 c quinoa, rinsed
1 1/2 C vegetable broth or water

1/2 red onion, chopped
1/2 C frozen corn
a handfull or two of raw spinach
1/4 lb. pork sausage
1 C black beans, drained and rinsed

salt, pepper, olive oil

condiments:  hot sauce, shredded cheddar cheese, sour cream (salsa might also be good!)

Set the water/broth on the stove on high heat, then rinse the quinoa.
Add quinoa and heat to boiling.  Once boiling, cover and reduce heat to low.

Prep other ingredients.

Heat olive oil in large skillet and add onions, salt and pepper.  Cook until they begin to soften, about 5 minutes.  Add sausage breaking it up into small pieces.  When sausage begins to brown, Add corn and beans.  Stir and cook on medium heat.  Add spinach last right before plating.  Cook until lightly wilted. Season with salt and pepper and add hot sauce if desired.

Check on the quinoa.  It should be done and the water should almost be gone.  Keep covered and if it's done turn off the heat, if not quite done, keep it on low for a few minutes more.

Mix quinoa and other ingredients in a large bowl.

Serve with toppings such as cheese, sour cream, hot sauce, or salsa... perhaps avocado!

Enjoy!

Black Bean Soup Revisited

I discovered this  delicious black bean soup last winter and have now made it countless times. I've had it on the menu for two weeks in a row, and both weeks I made it on Saturday afternoon. It's a perfect Saturday afternoon soup, because I have found that it is best when stewed for about 45 minutes to an hour (there's usually no patience for that on a weeknight) and it makes nice leftovers for the rest of the weekend.  However, to make it even better, I've been modifying the recipe in cooking method and ingredient ratio and lucky you, I kept track of my changes this time.  Here's what I've come up with so far.

ingredients:
5 slices bacon
1 onion
2 cloves garlic
32 oz. chicken broth
2 cans black beans, drained and rinsed
1.5 cans diced tomatoes with green chiles
1.5 tsp chili powder
1.5 tsp cumin

1/2 cup frozen corn*
2 Tbsp sour cream

cook the bacon in a dutch oven or large soup pot.  while bacon is cooking mince the onion and garlic in a food processor.  when bacon is brown, remove and set aside.  chop into small pieces later.

add onions and garlic to pot (which should be generously coated with bacon grease-- if you prefer to omit the bacon just add a splash of olive oil). when onions are soft add the broth, beans, diced tomatoes, chili powder and cumin. cover and bring to a boil.

once soup has come to a boil, reduce heat and remove lid.  allow soup to simmer on medium low until it reaches desired thickness. if you like your soup more soupy, just allow it to simmer for 10-15 minutes or so to let the flavors combine.  I like it to be thicker, so I let my soup simmer for about 45 minutes while some of that liquid evaporates and the flavors mingle.

add the corn and chopped bacon at the last fifteen minutes. 
add the sour cream at the last 5 minutes.

*My Secret Weapon!!  I recommend using Iowa sweet corn that was purchased at it's peak and frozen on a thoughtful afternoon, but fully admit I am totally biased on the corn opinion.  

AND another variation....
Cara made it  in a crockpot this week!

Black Bean soup in a crockpot.

I made this in my tiny 2 quart crockpot. I adapted the recipe, basically halving most ingredients, using 1 can black beans, but sticking with the one full can of diced tomatoes. I threw everything in the crockpot (except the lime and cream) then filled to top with chicken stock (maybe 1.5 or 2 cups?). Stewed it on high for 6 hours. Served with a squeeze of lime and a dollop of whole fat yogurt. This made about 4 generous bowls, and it was delicious!

Try this soup. Tell us what you think and how YOU made it!  

My Nordic Chicken Soup w/ Indian Spice Tradition

I like to make this soup every December, before Christmas. Its spicy and warming, and reminds me of my visit to Norway in December 2007. While there I met a young Scandinavian woman named Inger-Anne. I have two memories of her: we sang karaoke together at an old sailor bar in Porsgrunn, and she made me this delicious soup. Its one of my favorite recipes.

This afternoon Chris roasted and de-boned a chicken, and made up a delicious stock with the remnants. (He told me how he did it, but I think that's enough material for a whole other post!) We used the stock as the base for this soup. We were out of curry powder so we used green curry paste instead. The result was delicious, and the taste transported me back to those cold, wintry days with the warm and welcoming Norwegians.

Inger-Anne's Indian Corn Soup with Chicken

1 large white onion
1 large leek
1 red bell pepper
5 cups chicken stock
16 oz frozen corn
2-3 cups cooked chicken (2 breasts or half of a whole chicken)
2 tsp curry
2 tsp Garam Masala
1 cup cream

Kittaroo was curious.

salt & pepper to taste

Rinse, cut and fry the vegetables (except corn). Add curry and Garam Masala. Add chicken stock and cream and bring to a boil. Add the chicken (cooked). Simmer for 5 minutes. Add corn and bring back to a boil for a few minutes. Add salt, pepper, additional curry and Garam Masala to taste.

Vegetarians sub roasted seitan for the chicken and use veggie stock. Try coconut milk instead of cream!

Allison, I shared this recipe with you in the girls' cookbook. I know you've made it before. Now you know where it came from! I hope you enjoy some warm and cozy meals in your kitchen this week. Wish I could be there.

xoxo

Cara