Lemon Quinoa Salad with Currants

I have been cooking with quinoa quite often these days. I am hooked on the texture - crunchy and almost creamy at the same time. Full in protein and easy to cook with, I am certain this is a grain you would enjoy.

Lemon Quinoa Salad with Currants

Serves 4

2 tbsp vegetable oil

1/2 cup diced onion

4 sun-dried tomates (packed in oil), minced

1 cup quinoa grains

1 1/2 cup chicken stock

2 tbsp minced basil

zest of 1 lemon

1/4 cup dried black currants

1/2 cup diced feta

1. Heat the oil over medium heat and cook the onion until softened. Stir in the minced sun-dreid tomatoes and cook for another minute. Add the quinoa and toast for another two minutes, stirring to prevent burning.

2. Add the chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Turn of the heat, add the lemon zest, basil and currants, and feta - if using- and let sit for 5 more minutes. Fluff with a fork, and serve.

Roasted Eggplant with Feta

Unlike most people, I have no real new year's resolutions. I will, however, continue to focus on wholesome cooking. This eggplant and feta dish is the first recipe I want to share with you this year. Eggplant and various cheeses always seem to go well together. Mozzarella, parmesan, and feta are my usuals. This combination with feta is an easy side dish but also makes a good stuffing for warm pita pockets, and a delightful topping for risotto. I hope you enjoy it.

Happy new year!

Roasted Eggplant with Feta

Serves 4

1 eggplant, diced

1 red onion, diced

1 garlic clove, minced

3 tbsp olive oil

1/2 tsp salt

1 1/2 cups cubed feta cheese

Dressing:

1/4 cup olive oil

juice of 1 lemon

1tsp dried oregano

1/2 tsp salt

1. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

2. Combine the eggplant, red onion, garlic, 3 tbsp of olive oil, and salt. Toss well and spread in a single layer on the baking sheet. Roast the vegetables for 30 minutes.

3. Whisk the dressing ingredients together. Toss the roasted vegetables and feta with dressing before serving.

Ponche de Creme - a recipe for Trinidad egg nog.

Catch my guest post on Lazaro Cooks. Merry Christmas!

Kohlrabi and Apple Salad with Creamy Mustard Dressing

Kohlrabi is a new ingredient for me, as it is for many people I have spoken to recently. It turns out, this vegetable has a crisp, crunchy texture which is perfect for salads. As a matter of fact, the salad that follows is a crunchy salad in general, with crisp apples, and candied pecans that requires a smooth, contrasting dressing.

Kohlrabi and Apple Salad with Creamy Mustard Dressing

2 green kohlrabi, peeled and sliced or diced

2 Fuji or SweeTango Apples, sliced or diced

Mustard Dressing

1/4 cup candied pecans

Combine the kohlrabi, apples, and the dressing. Toss well to combine. Top with candied pecans to serve.

Pumpkin Risotto with Caramelized Pumpkin

Fall is a great time to cook. Apples and pumpkins are abundant at this time, and they happen to be two of the ingredients I really enjoy cooking with. This fall marks the first time I have made this dish but it is certainly not the last. Risotto, on its own, is a creamy dish but add pureed pumpkin and that creaminess is intensified. You can see the pumpkin melt like butter as you stir it in at the end.

Pumpkin Risotto with Caramelized Pumpkin

Serves 4 to 5

5 to 6 cups low sodium chicken broth

2 tbsp butter

1/2 cup diced onion

2 garlic cloves, minced

2 whole sage leaves

1 1/2 cup arborio rice

1/2 cup white wine

1/2 cup pumpkin puree

1/3 cup grated parmesan

Caramelized Pumpkin

1. Bring the broth to a simmer and keep warm over a low heat.

2. Add the butter to large stock pot over medium heat. Cook the onions, garlic, and sage until softened, about 4 to 5 minutes.

3. Add the rice, and toast for 2 minutes. Pour in the white wine and stir slowly until most of it has abosrbed. Once the wine has absorbed, add the chicken broth 1/2 cup at a time stirring almost continuously and waiting until almost all of the broth has absorbed before adding each cup.

4. When the rice is cooked -tender but firm to the bite- discard the sage leaves and stir in the pureed pumpkin and cheese. Serve topped with the caramelized pumpkin.