My new job is so awesome. I love the people, the work is good, the hours are flexible. The hardest part, as I wrote in a previous post, is just getting back into my routine.
An added element to said routine, and one I love dearly, is cooking, documenting the dish with photos, and then sharing it with you all here. This blog has become a creative passion of mine. I've virtually "met" so many great people all over the world, and I don't want some silly thing like a job getting in my way. Hello?
So, as a wise person once told me: one step at a time, first things first, and easy does it. Instead of beating myself up with the nearest bunch of celery stalks, I'll do what I can, when I can.
I'm curious, there are so many uber-posters out there. I'm sure many of you have day jobs too, or full time at home jobs with kids, husbands and the like. How do y'all do it? Any secrets? Help a girl out. I"m hoping once my handsome cohort returns from the desert, the posts here will change and include him, his handsome face, and his fabulous cooking skills on a regular basis. Believe it or not, this blog was created with his input in mind.
But as usual, I am rambling. What about the food you say? Last week I was working from home so I had a chance to actually cook! Whoo hoo! Do I need to tell you it's hot? Where in the country isn't it hot? Light and healthy. Key words today and pretty much all of the time for my diet when I can help it. Let's get to the cookin' people!
Herbed Quinoa with Tomato Jam:
- 2 cups quinoa cooked according to the directions. I do like to substitute equal parts white wine and chicken broth for the water. I also add some garlic and dried oregano while cooking. It ups the flavor factor.
- 2 red, orange or yellow peppers, roasted, peeled, seeded and diced.
- 2 zucchinis - roasted and diced.
- 1-2 tables spoons each: fresh basil, mint, oregano and Italian parsley.
- 1/4 cup green onion - chopped. Some say only use the pale parts, I use the whole thing.
- 1/2 cup crumbled feta
- 1 cup Greek Vinaigrette (see recipe below)
- Tomato jam (see recipe below)
Roast the veggies in a 450 degree oven until charred. Cool, then peel,seed and diced the peppers and dice the zucs.
Combine cooked quinoa, roasted veggies, herbs, green onion and feta in a large bowl. Toss it together with the vinaigrette and top with a generous dollop of the tomato jam. Enjoy with a crisp white wine.
- 1/2 cup olive olive oil
- 1/2 cup sherry vinegar
- 1 oz feta cheese
- 1 tablespoon whole grain mustard
- 2 tablespoons (a good splash) of a good quality white wine (nothing too sweet)
- 2-3 leaves basil
- salt and pepper to taste.
Combine all the ingredients in a blender or food processor. Adjust ingredients according to your taste.
- 1 tablespoon Sherry vinegar
- 1 tablespoon fresh chopped basil
- 1 tablespoon brown sugar
- olive oil
Heat a small amount of olive oil over medium-low heat. Add the onions and cook until they are soft, being careful not to brown them. Add the remaining ingredients and cook until the tomatoes begin to pop.
Once they are soft enough you can help the popping along using the back of a wooden spoon.
Once they are all popped take the mixture off the heat. Let it cool down a bit. Then, scoop 1/2 the mixture into a blender or food processor and puree. Add the pureed mix back to the rest of the tomato mixture and combine. Let it cool before serving.