Fall Quinoa Bowl

You know how smoothie bowls hit the food scene over the past year or so? Well, I have yet to try one myself.

Grain bowls are also a thing. And that I’ve decided to make and put my spin on. Although, technically, quinoa isn’t a grain, it’s a seed, making this protein packed bowl gluten free. You could leave the chicken out to make a vegetarian option. Heck, you could even cook in coconut oil instead of butter and go vegan with it!

Possibilities are really endless when you stop and think about making a quinoa bowl. Quinoa itself doesn’t have too strong of a flavor of its own, much like oats or rice, and can lend itself to many preparations – savory or sweet.

What I loved about this meal was that it was a perfect dinner to serve to my entire family. Everything was both adult and kid friendly. My picky two year old ate around all of the vegetables and chicken and solely ate the quinoa – but hey, there are good nutrients in that little seed and a fair amount of protein. Treat enjoyed all of it.

To present the quinoa bowl. I simply topped the dressed quinoa with the fruit, vegetables, and protein in concentric circles to showcase the incredible colors and flavors of fall. Arranging them in lines would be beautiful, too.

An Original Recipe

Fall Quinoa Bowl

Ingredients:

  • 1 C quinoa
  • 2-3 tbsp butter
  • 1-2 pears, cubed
  • 1/2 large sweet potato, peeled and cubed
  • 1-2 small red beets, peeled and cubed
  • 1 large cooked chicken breast, cubed
  • 3 tbsp Meyer lemon olive oil
  • 1 tbsp raspberry balsamic vinegar
  • 1 tsp Dijon mustard
  • scallion, for garnish

Steps:

  1. Cook quinoa according to package directions.
  2. In a non-stick skillet melt a little bit of butter. Saute pears over medium heat until tender. Remove and set aside.
  3. Add the sweet potatoes and cook until fork tender and lightly golden. Add butter as needed. Remove and set aside.
  4. Cook the beets in the same skillet, adding more butter if needed, until fork tender.
  5. In a small bowl, whisk together the olive oil, vinegar, and mustard. Season to taste with S+P. Toss cooked quinoa in as much dressing as desired.
  6. Top quinoa with the pears, potatoes, beets, and chicken. Top with a little extra dressing and garnish with sliced scallions.

Fall Quinoa Bowl | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: Recipes for World Vegetarian Day

One weekend after church we decided to go for a relaxing walk to get brunch. After enjoying a new (to us) restaurant we explored the area some more.

We typically find ourselves in that part of town for dinner and all of the shops are closed so it was fun to pop into some cute kids boutiques and my new favorite kitchen store!

The store was having a cookbook sale and I became immersed in their table of beautiful books.

I was drawn to The Vibrant Table by Anya Kassoff. It’s a cookbook of vegetarian, vegan, and raw recipes. Not a cuisine I dabble in too often, but when the food photography displays such vibrant dishes I couldn’t put it down!

I’m excited to explore the world of vegetarian and vegan cooking more to add some diversity to our menu and cater to friends of ours.

Speaking of, when our friends welcomed their third child into the family I brought them this beautiful salad. I doubled the recipe for them and brought it over with the dressing kept in a mason jar for when they were ready to enjoy it. I was also sure to leave them with a copy of the recipe.

Naturally, I had to reserve a serving’s worth to photograph it! And then, I had to eat it! This salad is so bright and fresh, and satisfying with all of the protein packed legumes. As I’m not a huge fan of cucumber, I reserved my chunks for Treat to have for lunch the following day – they disappeared!

I will not hesitate to make this salad again.

October 1st is World Vegetarian Day and the month of October is Vegetarian Awareness Month, so the Sunday Supper crew, being led by Susan of The Wimpy Vegetarian, has many different ways to help get more veggies into your diet. Be sure to scroll past my recipe to see them all!

Strawberry Soba Noodle Salad

Ingredients for salad:

  • 1 pkg (9 oz) soba noodles
  • handful snow peas, trimmed
  • handful sugar snap peas, trimmed
  • 1 C frozen peas
  • 1 C frozen shelled edamame
  • 1 carrot, peeled and sliced into matchsticks
  • 1 red bell pepper, sliced into matchsticks
  • 1 cucumber, chopped
  • 12 strawberries, sliced
  • 1/2 bunch cilantro, roughly chopped
  • 2 tbsp toasted sesame seeds

Ingredients for dressing:

  • 1″ fresh ginger, grated
  • 3 tbsp sesame oil
  • 1 1/2 tbsp tamari
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tbsp agave

Steps:

  1. Bring a large pot of salted water to a boil. Cook all of the peas for 2 minutes and then blanch in ice water. Drain and set aside.
  2. Cook noodles according to package instructions. Rinse under cold water.
  3. In a large bowl combine noodles, peas, strawberries, carrots, bell peppers, cucumber, cilantro, and sesame seeds.
  4. Make dressing: whisk together the ingredients. Pour over salad, tossing to coat. Serve.

*This recipe is adapted from The Vibrant Table*

strawberry-soba-noodle-salad-for-sundaysupper-from-sew-you-think-you-can-cook

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#SundaySupper: Summer Corn

I have been waiting all year for fresh summer corn! I couldn’t have been more excited to see the theme for today’s #SundaySupper. I can’t wait to check out everyone’s incredible recipes to find new and exciting ways to prepare one of my favorite grains (corn isn’t a vegetable, you know)! Be sure to scroll past my recipe to check out what everyone made. Thanks to Ellen Folkman from Family Around the Table for hosting this weekend.

I do have to say, fresh corn is something that California just doesn’t have right. I have been disappointed in what pops up at the grocery stores. It’s probably the only thing (other than our friends) I miss about Ohio. Sigh. When I go visit my parents at the lake next month they better be prepared for lots of corn dishes made with Wisconsin grown corn on the cob. Now if only I could get it back to Cali.

Our farmers market near our home doesn’t have corn so I planned on driving to the larger one to see what was available. But. My excursion was halted before I got out of the driveway. I’d loaded up the boys and promised a trip to the farmers market and to a friends’ house for a playdate. Neither of those things were able to come to fruition thanks to our garage door.

The garage door broke. It’s had sticking problems since we moved in, but nothing that couldn’t be overcome by pushing the button a couple of extra times. But now, here I was with the car out of the garage and a baby screaming bloody murder. The garage door was neither up nor down and I couldn’t get it to go all the way up so I could return the van to its parking place. Luckily a neighbor was just leaving and he took the time to help me out. We discovered that the cable was completely off the pulley. I grabbed a step stool and he put it back for me. Unfortunately, it still didn’t do the trick. He was able to get the door completely open for me and I put the car back. I then had to do a mental exercise and take anything and everything I would need out of the trunk as I wouldn’t be able to get into it once I muscled the garage door closed. I took out the big double stroller, the beach blanket, and some sand toys.

I had to cancel with our friends. Instead, she kindly offered to pick up whatever I needed from the market and to come over to our house. She brought me some fresh white corn so I could still make my dish for today’s event!

The dish I’d been dreaming about was one in Rachael Ray’s Look + Cook Cookbook. How could I pass up cream, corn, and pasta!? Oh, and there’s bacon involved, too. I made this dinner when we invited over one of my husband’s coworkers and his girlfriend. The pasta was a hit and there wasn’t any leftover. Funnily enough, Firecracker fell asleep in my husband’s arms at the table and Treat fell asleep shortly thereafter, allowing us adults to enjoy the sunset with a cocktail in hand. (We’ve told them they need to come to dinner every day!)

Fresh Corn Fettuccine

Ingredients:

  • 1 lb fettuccine
  • 5 ears corn on the cob, sucked and kernels cut off the cob
  • 1 C heavy cream
  • 5 strips center-cut bacon, diced
  • 2 large shallots, diced
  • 1 bell pepper (I used 2 very small green ones we picked), diced
  • 1/2 C vegetable stock
  • 2 tsp dried thyme
  • 1 tomato, diced
  • hot sauce (to taste)
  • 1/2 – 1 C shredded parmesan cheese
  • 1/2 C fresh flat-leaf parsley, chopped
  • 1/2 C fresh basil, chopped

Steps:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
  2. Put 1/4 of the corn kernels in a food processor with the cream. Blend until smooth, season with S+P.
  3. In a large skillet, cook bacon over medium-high heat for about 5 minutes. Add the remaining corn, shallots, bell pepper, S+P, cook another 5 minutes until veggies are tender. Stir in the stock, thyme, and corn/cream mixture. Reduce the heat and simmer until slightly thickened. Gently stir in the tomato. Season to taste with hot sauce, S+P.
  4. Toss cooked pasta into the sauce with 1/2 C Parmesan cheese and the parsley. Garnish with basil and extra cheese.

*This recipe is adapted from Rachael Ray’s Look + Cook*

Fresh Corn Fettuccini for #SundaySupper from Sew You Think You Can Cook

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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Pistachio Mint Pesto

Traditionally speaking, I’m not the biggest pesto fan. I’m of course talking about the no frills basil and pine nut version. Maybe if I made my own I’d feel differently, but whenever I order something with pesto on it at a restaurant I don’t get that bright herby punch I’m expecting. I’ve made a couple unique pestoes on the blog before, Jalapeno and Beet, and we’ve loved both of them. The jalapeno one has been made multiple times already. And come to think of it, I have beets in the fridge right now without a planned future…

But today we’re talking about a new variety of pesto. One that exceeded my expectations! I had an abundance of mint and the internet at my fingertips. I decided to give this pesto twist a try and I am oh so glad I did! I don’t often work with pistachios, in fact, I tend to forget that they even exist. I don’t know why, they’re quite delicious!

I served the pesto over pasta originally. The leftovers brightened up my sandwiches during the week for lunch – I put cooked chicken, cheddar cheese, pesto, and spinach in a pita and gave it a quick toast in the toaster oven. Perfect.

Pistachio Mint Pesto (pasta)  Sew You Think You Can Cook

Pistachio Mint Pesto

Ingredients:

  • 1 C shelled pistachios
  • 1 C shredded Parmesan cheese
  • 1 C fresh mint
  • 1 C fresh parsley
  • 2 cloves garlic
  • 1/2 C olive oil
  • juice 1 large lemon

Steps:

  1. Put all ingredients in a food processor and pulse until smooth, scraping the sides of the bowl as needed.

*This recipe is adapted from Denise at http://sweetpeasandsaffron.com/2015/09/pistachio-mint-pesto.htmlhttp://sweetpeasandsaffron.com/2015/09/pistachio-mint-pesto.html*

Pistachio Mint Pesto  Sew You Think You Can Cook

Pork Ramen with Mushrooms and Spinach

Would you believe me if I told you I’d never had ramen before making the recipe I’m sharing with you today? Well, it’s true! Even on a college dime I never tried it. I’ve always been a macaroni and cheese kind of girl, ever since I was a wee one. The kind in the blue box that’s 98 cents. Or if I’m feeling fancy, the liquid gold kind for 2 dollars a box. A guilty pleasure that I haven’t indulged in since we moved into our new place.

When we moved we decided that we’d go ahead and alter our diet a little bit. I don’t care much for a strict diet – there isn’t any gluten-free, paleo, or vegan-style eating in my house. What we discussed doing to eat a more healthy and balanced diet is to start cutting out processed foods. It’s a slow transition that’s taking place in my grocery shopping and until I feel completely settled in, it won’t be in full force. But, I haven’t bought those childhood favorites of mine. And I’m not buying those canned cinnamon rolls that we require every Sunday morning, either!

I feel like there are a lot of changes taking place and definitely a lot of “firsts.”

img_1624I just spent my first week “home alone” with the two boys while my husband was in Denver for work. To say I was scared would be an understatement. I’m happy to report that the three of us did survive, and with very minimal scarring. Treat decided it was high time to learn to stand the day Stuart left. At six months old! I expected the second child to do things more quickly to be able to keep up with the older sibling, but I was not prepared for things to happen this fast! He seems to only half master a skill before careening head first into the next milestone. At the age of 6 months he started to sit, started to army crawl, started to hands-and-knees crawl, mastered the army crawl, mastered sitting, pulled himself up, and started to scoot along the couch. If you ask me, that’s way too many things to discover in 4 short weeks. He needs to stop trying to be a toddler and just be a baby!

Among the “firsts” is my first taste of ramen noodles (not including the flavoring packet, just the noodles) and my first usage of miso in my own kitchen. Due to the enormous size container of miso, you’ll be seeing a bit more of the Japanese product on the blog in the future.Pork Ramen (components)

I loved the flavors of the roast pork tenderloin, sweet from the honey with the warm spiciness (not heat) from the Chinese 5 spice powder. It paired nicely with the subtly salty broth. I even actually ate the mushrooms in the soup – gasp! As for the ramen, I don’t think I’ve met a noodle I don’t like. For 12 cents and a 3 minute cook time, I’ll be looking to the Chinese noodle more often.

Pork Ramen with Mushrooms and Spinach

Ingredients:

  • 1 lb pork tenderloin
  • 1 tbsp sugar
  • 1/2 tsp Chinese five-spice powder
  • 4 tbsp soy sauce, divided use
  • 1 tbsp sherry
  • 2 tbsp honey
  • 2 tbsp canola oil
  • 1 large sweet onion, thinly sliced
  • 1 portabella mushroom cap, thinly sliced
  • 7 C chicken broth
  • 1 tbsp white miso
  • 6 C baby spinach
  • 3 pkgs (3 oz) ramen noodles, soup mix discarded
  • sliced scallions, for garnish

Steps:

  1. Put the pork in a large bowl and sprinkle with sugar, Chinese five-spice powder, and salt. Pour 2 tbsp of the soy sauce and the sherry over the pork as well. Let marinate at room temperature.
  2. Preheat oven to 450 degrees F.
  3. Place pork on a foil lined rimmed baking sheet. Roast for 10 minutes. Flip and roast another 15 minutes, or until an internal temperature of 145 degrees F is reached. Brush the pork with the honey and roast about 5 minutes, until pork is 155 degrees F. Set aside.
  4. Heat oil in a dutch oven over medium-high heat. Cook the onions until tender, about 10 minutes. Add the mushrooms and cook another 2 minutes. Add the chicken stock, remaining 2 tbsp soy sauce, and the miso. Bring soup to a boil, reduce to simmer, and cook 20 minutes, stirring occasionally. Add the spinach to the soup until wilted.
  5. Cook ramen according to package instructions.
  6. Assemble: Divide the ramen among 4 shallow bowls, ladle soup over the noodles, and top with sliced pork. Garnish with scallions.

*This recipe is adapted from CookFresh Spring 2016*

Pork Ramen with Mushrooms and Spinach  Sew You Think You Can Cook

BBQ Pulled Pork Pasta

Once upon a time I saw a bbq spaghetti on an episode of Diners, Drive-ins, and Dives. I couldn’t shake the urge to try it, so when we had a lot of leftover pulled pork from the Super Bowl I knew I’d have to make some barbecue pasta sauce. Because I stored the leftover pork and sauce separately I used a bottled barbecue sauce instead of the Carolina BBQ for this recipe.

I just loved this mashup of cuisines. It takes your tastebuds a moment to get over the “culture shock” of a spicy, smokey, sweet sauce instead of the expected acidic tomato sauce.

I urge you, the next time you have leftover pulled pork, do something a little different and try this barbecue pasta instead!

BBQ Pulled Pork Pasta

Ingredients:

  • 3 1/2 C dry pasta
  • 1 C tomato sauce
  • 3/4 C barbecue sauce
  • 1/2 C water
  • 3 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1/4 C chopped fresh basil (I used Gourmet Garden lightly dried herbs)
  • 2 C cooked, pulled pork
  • 2 scallions, sliced

Steps:

  1. Cook pasta in boiling salted water, until al dente. Drain.
  2. In a medium saucepan, combine tomato sauce, barbecue sauce, water and tomato paste. Bring sauce to a simmer over medium-high heat. Stir in the herbs and pulled pork.
  3. Put drained pasta into the pasta sauce. Garnish with the scallions.

*This recipe is adapted from Anna at http://hiddenponies.com/2013/05/bbq-pulled-pork-pasta/*

BBQ Pulled Pork Pasta is a fantastic way to use up leftover pulled pork! From Sew You Think You Can Cook

#SundaySupper: Root Vegetables

Every year in our marriage we’ve celebrated Valentine’s Day by enjoying fondue. That’s what happens when you get two Fondue Makers! Sometimes I do a cheese, sometimes chocolate, and sometimes even both!

This year, our 5th married Valentine’s Day, was a little different. Our stay here in Ohio has been for schooling, my husband will earn his Masters degree at the end of the month. He successfully defended his thesis this week! This calendar year has been quite a stressful and busy one so far and I am quite ready to get my husband back. So, for Valentine’s Day this year I was reading Chapters 4 and 5 of his thesis, being a second set of eyes to check for content cohesion and grammatical quirks.

I woke up really early on Sunday, February 14th to go to the grocery store before the post-church crowds did their shopping to get everything I’d need for Caramelized Shallot Fondue and Champagne Poached Pears. I also found some Florida Strawberries! And then I got to the check out only to discover that they couldn’t sell me alcohol before noon.

We decided we’d go back to get the champagne later in the day but a snow storm derailed those plans. It was on to Plan B. No plan. The plan of, “What’s in the fridge?” Beets. Pine nuts. Crescent rolls. Pasta. Bacon.

An internet search yielded a Beet Pesto Pizza. We didn’t have any of the toppings but the pesto we could make and serve over pasta instead. (We did toss some bacon in our pasta, too!)

The result? A beautiful, deep pink pasta which turned out to be simply perfect for Valentine’s Day! My garnish of parsley makes this a great option for Christmas, too.

That long introduction leads us to the theme for today’s #SundaySupper hosted by Cindy of Cindy’s Recipes and Writings, root vegetables. We contemplated adding some sweet potato to the pesto, but were too afraid of the color that might result. There are some great ideas for how to prepare a wide variety of root vegetables in today’s round-up, simply scroll past my photo to check them out!

Beet Pesto

Ingredients:

  • 1 large beet, peeled and diced
  • 2 tsp minced garlic
  • 2 tbsp pine nuts
  • 1/4 C extra virgin olive oil

Steps:

  1. Preheat oven to 400 degrees F.
  2. Toss beet and garlic in a little bit of olive oil. Season with S+P. Place on a baking sheet and roast 20-30 minutes, or until tender. (Note: roasting time will depend on size of dice.)
  3. When slightly cooled, place in a food processor and pulse until fine. Add the pine nuts and olive oil and puree until smooth. Season to taste with S+P.
  4. Option: Serve on pasta with parmesan and parsley.

Beet Pesto for #Sunday Supper from Sew You Think You Can Cook

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8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: This post contains affiliate links.