The One Where I Talk about Quinoa

June was kind of nutty and I didn't cook so much, then July came and with the first of July comes this ones birthday:

And there was some champagne and good times. Then the G20 came and there were some really really bad times.

Then we went to the cottage and had some homemade wings and other delicious foods, and the good times returned. With views like this:

Before we left for the cottage my long awaited oilcloth order came and I got really into crafting and finished this (more on my oilcloth obsession in another post):

Then we went out and around and saw some things like this:

And this past weekend visited, among others, these lovely ladies:

So with all of that running around and eating on the road I thought it best this week to return to some healthy roots.

With that in mind I bring you a quinoa salad. Embarrassingly healthy and though you do have to turn on the oven it can be eaten cold, straight from the fridge, keeping for 3 days. Perfect for summer office lunches.

Curried Quinoa Salad

From the GI Diet Cookbook

Serves 6

*You can add some diced cooked chicken (as I did) or tofu to make this a complete meal.

1 cup quinoa, rinsed and drained

1 tbsp + 1/3 cup olive oil

1/2 cup chopped shallot

1 tsp curry powder (or more if you like it spicy)

2 tbsp lemon juice

1 tsp Dijon mustard

1/4 tsp each salt and pepper

1/2 cup finely chopped carrot

1/2 red pepper, seeded and chopped

1/4 cup chopped dried apricots

1/4 cup chopped toasted cashews

2 tbsp chopped green onion

1 tbsp chopped fresh parsley

1. In frying pan over medium heat, toast quinoa for 5 minutes or until fragrant and beginning to to pop. In small saucepan, bring 2 cups of water and a pinch of salt to boil. Add toasted quinoa; cover and simmer over medium head for 15 to 20 minutes or until water is absorbed. Scrap quinoa into a large bowl. Let cool.

2. Meanwhile, in a non-stick frying pan, heat 1 tbsp oil over medium-high eat; cook shallot for 3 minutes or until softened. Stir in curry powder and cook, stirring, for another 2 minutes. Remove from heat and set aside.

3. In a small bowl, whisk together remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved shallot mixture, carrot, red pepper, apricots, cashews, green onion and parsley.

Indulgence Redefined

On Wednesday the new restaurant Four opened. Since the SIR corporation is not hip to my influence on the food community (hey Osgoode Hall Cafeteria posted my review!), I was not invited to the official launch. But Biz Bash was and you can read their initial thoughts here.

Everything on the menu is fewer than 650 calories, making it ideal for someone such as myself who usually feels guilty after eating out.

I promise to post a review as soon as I can, though I assume the bookings are already stacking up if SIR's other restaurants are any indication.

No Name or Puns Needed

This weekend was the first annual Family Day in Ontario, so I decided to head home and actually spend it with family.  Because my Mom knows I like cooking she had a Rachael Ray magazine saved for me to read.

A few times on this blog I have taken a Rachael Ray recipe and made it healthier.  But when I found this one, I realized it didn't really need any adjusting.  And it is suitable for vegetarians, which makes my mom happy.  It made me happy because I wasn't able to go grocery shopping this weekend and the only vegetable I had left in my fridge upon my return to the city were shallots.  

I divided the recipe in half so that I didn't have an over abundance, but here I offer the full version.  It so damn easy and really really tasty.  Buy good ingredients and show case them here if you have the occasion.

I refuse, though, to use her cutesy title (That's Shallotta Flavor Spaghetti).  I offer it up to you to name.

"Insert Recipe Title Here"

From Everyday with Rachael Ray, March 2008

1/4 cup extra virgin olive oil

10 shallots, halved and thinly sliced

2 cloves garlic, finely chopped (I used the minced kind in the jar, again working with what i gots)

Salt and Pepper

1 pound whole wheat spaghetti

1 cup grated parmigiano-reggiano cheese (use could also use Light Parmesean)

1/4 cup chopped flat-leaf parsley (I had to use dried, so I used less)

1. In a large skillet, heat the olive oil over medium low heat.  Add the shallots and garlic; season with salt and pepper.  Cook, stirring occasionally, until softened and golden, 20 minutes (though mine took less time, keep an eye on it).

2.  While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente.  Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir.  Drain the pasta and add to the shallots.  Add the cheese and parsley, season with salt and pepper and toss.

Cheesy Beef Potpie

I admit it, I love Rachael Ray. Well at least I love her recipes...her personality at times I find a bit too self-deprecating even for my taste. This recipe is an adaptation of her Beef and Cheddar Potpie with healthier ingredients. I like this because it you can make it and then freeze it for up to 4 months. Just cover it with plastic wrap and freeze. Then to reheat discard the plastic wrap, cover the potpie with foil and bake at 375 for 1 hour; uncover and bake for 15 minutes more.

Here come da recipe:

4 servings (umm more like 6 servings)
Prep Time: 40 min
Bake Time: 35 min


6 tablespoons margarine (low cal), chilled
1 small onion, chopped (pretty fine, nobody like a big chunk of onion)
1 1/2 pounds extra lean ground beef
1 28 -oz can diced tomatoes; drained
1 cup low sodium beef broth
Salt and pepper
1 1/2 cups whole wheat flour
2 teaspoons baking powder
2 cups shredded cheese (RR recommended sharp cheddar, I used Pizza blend)
1/2 cup skim milk

1. Preheat the oven to 375. Grease an 8-by-12 inch baking dish and set aside. In a large skillet, heat 2 tablespoons margarine over medium-high heat. Add the onion and cook, stirring, until softened but not browned, 3 to 5 minutes. Add the beef and cook, breaking it up with the back of a spoon, until no longer pink, about 5 minutes. Stir in the tomatoes and beef broth and season with salt and pepper. Lower the heat and cook, stirring occasionally, until most of the liquid has cooked off, about 20 minutes. Pour into the prepared baking dish and spread evenly.

2. Meanwhile, in a large bowl, combine the flour, baking powder and 1/2 teaspoon salt. Using your fingertips or a pastry blender, blend in the remaining 4 tablespoons butter and the cheese until the mixture resembles coarse crumbs. Pour in the milk and stir quickly with a fork to form a dry, shaggy dough. Gather the dough together and knead lightly in the bowl. Transfer to a floured work surface and roll or pat into a large, 1/2-inch-thick round. Using a 3 inch cookie cutter, cut out 8 biscuits (as you can see, I got a few more). Gather the scraps of dough, form into a new round and cut out more biscuits. Continue until all the dough has been used up.

3. Place the biscuits on top of the beef mixture as close together as possible and bake until lightly browned, about 35 minutes.