A Peek in My Cart – January 4 – 10

I’ve been a busy little bee but a bad little blogger. So here are a few weeks in a row, they include some great recipes.

Monday – toast & a banana

I’m still not feeling well with the flu so toast & a banana for me.

Tuesday – cereal and milk

I’m feeling marginally better.

Wednesday – Tapas: eggplant, calamari, ahi tuna, crusty bread

We join some friends for a glass of wine and tapas. I can’t remember the name of the restaurant but it’s on Robson just west of  Denman.

Thursday – BBQ salmon, mashed yams, salad and cheesecake

Friends are over for a potluck dinner. I make the BBQ salmon (simply by wrapping in tin foil with sliced lemon and a splash of olive oil). I also made a great winter salad from local mixed greens, walnuts, pears and blue cheese. Tossed with a simple balsamic -dijon vinaigrette.

Friends bring the yams and a fantastic cheesecake. I also enjoyed wine with dinner.

Friday – Salmon, quinoa, orange bell pepper and cheesecake

I’m by myself for dinner tonight so it’s a simple one using leftovers from Thurs night: salmon and  cheesecake. I cook up some quick quinoa and round out the meal with raw orange bell pepper strips.

Saturday: Salmon, quinoa, bell pepper, cheesecake

Yes, I’m alone again. Last night’s dinner was so quick and tasty that I ate it again.

Sunday – Quinoa Stew

I made this stew to use up the rest of the quinoa.

Peruvian Quinoa Stew

Adapted from: Moosewood Restaurant Cooks at Home

Serves 4

This recipe is very fast cooking. Chopping the vegetables is the more time-consuming part of this recipe.

½ cup quinoa

1 cup water

2 cups onions, chopped

2 garlic cloves, minced

2 tablespoons vegetable oil

1 celery stalk, chopped (optional)

1 large carrot, cut on the diagonal into 1/4-inch-thick slices

1 bell pepper, cut into 1-inch pieces

1 cup cubed zucchini or eggplant

2 cups un-drained chopped fresh or canned tomatoes

1 14-oz can chick peas, drained and rinsed

1 cup water or vegetable stock (vegetable stock preferred)

2 teaspoons cumin

½ teaspoon chilli powder

1 teaspoon ground coriander

Pinch of cayenne (optional or add more to taste)

2 teaspoons fresh oregano or 1 teaspoon dried

Salt to taste

Optional toppings: fresh cilantro, grated cheese (I like parmesan)

1. Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes, until soft. Set aside.
2. While the quinoa cooks, in a covered soup pot, sauté the onions and garlic in the oil for about 5 minutes, stirring often. Add the bell pepper, zucchini/eggplant, chick peas, tomatoes and water or stock. Stir in the cumin, chilli powder, coriander, cayenne, and oregano and simmer, covered, for 10 – 15 minutes, until the vegetables are tender.
3. Stir the quinoa into the stew and add salt to taste. Top with optional cheese and cilantro. Serve.