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Archive for the ‘Quinoa’ Category

Steak Fajitas and Quinoa

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Ahoy readers who love good food! Having found a great deal on some nice ribeye steaks last week that I tossed in the freezer, the initial idea was to do a Stir Fry, but we didn’t really have enough veggies or any hoisin sauce to make it worthwhile (so be on the lookout for a Stir Fry post soon!). So instead, ESC and I decided on Steak Fajitas with Quinoa. This was a very good choice and was wonderful. My initial marinade was too oily and I didn’t wipe off enough oil before cooking, so everything was a little slimy. It’s way easier to wipe off before cooking because you can always add more spices during cooking. I’ve also changed the proportions to what I think would work better. In the ramekin is some leftover Sausage Mac & Cheese from Stone Brewery reheated in the oven.

Steak Fajitas

Watch out for Spidey

Our friend Andy also introduced me to an Anti-Griddle the other night… this thing was crazy and has inspired us to make some crazy things. We had the dry-ice version and not the 900$ one. Perhaps there will be some experimentation with more flavorful foods this weekend if anyone wants to be our guinea pigs!

Combine all marinade ingredients and spread over a 8-12oz steak. The better cut of meat, the better the fajitas. Let it marinate for 45-60 minutes at room temperature or longer in the fridge. Wipe off some of the marinade before putting it in a hot skillet. Start the quinoa before starting the steak, it’s easier to keep warm than make it hurry up. Cook about 3 minutes to sear the first side then flip and cook another 5 minutes. Flip once more and cover to keep some of the heat in for 3 minutes. Place steak on a cutting board to cool a bit before cutting. Put Onions and Bell Peppers into the pan and cook until translucent. Wash & drain the black beans and shred cheese & lettuce. Heat some tortillas and make a wonderful homemade Steak Fajita! Top with your favorite spicy sauce if you so desire. 🙂

Steak Fajitas Cooking

Just a tad bit too much oil in the pan


Ingredients:
Marinade
2 cloves Garlic, minced
1 tbsp vegetable oil
1/4 tbsp Ground Cumin
1 tsp Ground Pepper
3 dashes Smoked Chipotle Tabasco
1 tbsp lime juice
1 tbsp Cilantro diced

Fajitas
1/2 small Onion Chopped
2 Bell Peppers
1 12oz can black beans
1/2 cup uncooked Quinoa
Shredded Cheese & Lettuce to top

Makes ~4 large Fajitas. 1.5 hours total, 30 minutes active cooking. High in taste, fiber, protein and maybe a little fatty depending on the cut of meat.

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Written by Brent

April 4, 2011 at 8:10 am

Indian Chicken with Spicy Spinach Quinoa

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This was the first real official indian dish I’ve actually made from scratch and it was delicious. I’m sure it was the hard to find garam masala that added the extra-awesomeness. The Indian Fare packets from Trader Joe’s are fantastic and ridiculously easy, but I wanted to try it out myself finally! This is a super simple meal to make on a weeknight with plenty of flavor. Have a side salad or toasted garlic naan or something to make it a complete meal.

Combine all ingredients in a small mixing bowl. It’ll resemble sort of an oily paste mixture with a copper coloring from the paprika and garam masala. Using your fingers, daintily rub spice paste over chicken coating as evenly as possible. Pan fry with onion ~4 minutes each side until chicken is tender and fully cooked. Use the same pan to cook the spinach so it picks up the leftover spices. Cook just long enough to get it to wilt then remove from heat. Mix the spinach and spices into the quinoa and serve the chicken on top of a nice cozy bed of quinoa.

Indian Chicken
~1lb chicken breast
1/2 onion diced
2 tsp fresh crushed black peppercorns
2 tsp paprika
~1/4 tsp cayenne pepper
2 tsp garam masala
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/2 clove garlic, crushed
1 1/2 tbsp vegetable oil
1 tbsp lemon juice
1 tbsp yogurt (plain or vanilla)

Quinoa
1/2 cup uncooked Quinoa
1 cup water/broth
1 cup blanched spinach
1/4 tsp salt
1/2 tsp pepper
2 dashes chili powder or cayenne pepper

Makes 2 dishes, easy to scale up for more. 30 minutes from start to finish. ~$1/plate, but you’ll need a bunch of spices. Very healthy, low carbs, protein power-pack. No pictures of this one either…

Written by Brent

April 2, 2011 at 8:30 am

Sausage Quinoa Enchiladas

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Puttin' in the goods

Puttin' in the goods

So here’s my summation of enchiladas: a cheesy, beany, meaty, saucy, quinoa-y goodness. Yummy! Who doesn’t like the sound of that?? Oh, and it’s also a great post-night adventure food for when your kickball team wins another championship and is awarded bottle service downtown(!). This is definitely a dish you can cheat with pre-cooked items. We used precooked chicken sausage and shrimp to help with making things easier (it’s also what we happened to have in the freezer!). Plus, we cut down dramatically on the prep and baking time because there’s no raw meats we need to cook or worry about. Now the quinoa is a relatively new thing for the ESC and I… we’ve had a box of quinoa in our pantry for a few months and hadn’t ever cooked it until a week ago. Now we’ve had 3 dishes and will definitely be buying more. ESC definitely agrees that it has become our new best friend.

Quinoa Enchiladas Pre Baked

Just before going in the oven

The quinoa takes the longest to make so we’ll start with that – we have Trader Joe’s brand that comes in a yellow box but used veggie broth instead of plain water. Following the directions on the package, it was a 1:2::rice:water/broth ratio you bring to a boil then simmer for ~15 minutes until the little white germ thingys pop out of the grain and the broth is all absorbed. While the quinoa is bubblin’ away, brown the pre-cooked sausage slices in a skillet. This helps keep their flavor within themselves but also warm them up a bit. I also spooned about 1/2 can of the refried beans into a pan to heat them up too. While everything is heating on the stove, you should have time to grate the cheese, if not do it before starting and set aside. Almost done… Spread a thin layer of enchilada sauce across the bottom of a 9×13 baking dish so the tortillas don’t burn or stick to the bottom. Lastly, warm up some tortillas in the microwave (covered for 15-20 seconds). Having warm tortillas makes them a bit easier to roll and handle as they stretch instead of just breaking when you bend them. Now comes the fun part: Combine and Smother! Everyone prepares burritos/enchiladas differently, so here’s how I do it: Spread a nice spoonful of beans on a tortilla then layer with two or three spoonfuls of quinoa, add your shrimp and/or sausage, top with a sprinkle of cheese, and finally drop two spoonfuls of sauce into the middle. Roll it up and place it in the baking dish. Repeat until there’s no more room or you run out of ingredients! Top with a healthy amount of cheese and sauce and cook in the oven for 10-15 minutes until the cheese is starting to brown.

Quinoa Enchiladas Baked

Ready to be devoured!

Ingredients:

1 cup uncooked Quinoa
1/2 lb cooked sausage, sliced
1/3 lb cooked shrimp, peeled
1 can low-salt refried beans
2 cups shredded cheddar cheese
1 16oz can green enchilada sauce (El Pato)
8 flour tortillas, standard size

Makes 8 enchiladas. 30-45 minutes from start to finish. ~$2/plate – shrimp & cheese the most expensive parts. By using low-salt beans and adding the quinoa, I think this is actually a fairly healthy dish. Especially so if you drop the cheese down to a cup total.

Written by Brent

January 18, 2011 at 7:00 am