Fruity Quinoa Stuffed Peppers Are Here to Stay

When I first wrote about quinoa two years ago, many of you empathized. You too had gone to a supermarket and asked someone where you could find the kwi-NO-ah. Not anymore. Quinoa (pronounced keen-WAH) is no longer just the baby of vegans; it has gone mainstream.

Case in point: the Point Loma, CA Trader Joe's last Sunday. As I was looking for some whole wheat couscous, I overheard the guy next to me say to his wife, "Hey, hon. Is this the keen-WAH you want?" He pronounced it perfectly, without the slightest hesitation. Of course, I had to look. No, he wasn't dressed in a chef's jacket and orange Crocs. In fact, he was a military guy --there's a naval base in Point Loma -- tall and muscular with a crew cut. And his carriage had lots of red meat and eggs in it, not tofu or sprouts.

I couldn't help but think what a great poster child he would be for the Whole Grains Council. I suddenly envisioned the commercial: a buff Navy guy pushes away his breakfast Wheaties and eats a bowl of quinoa instead. Then the camera cuts to him commandeering a naval ship or jumping out of an aircraft into the ocean for a dramatic rescue. Then the voice-over says: Quinoa. The REAL breakfast of champions. Then it ends with the camera zooming in on the guy in his white sailor's uniform, which every woman in America will find both sexy and endearing. Oh, yeah, baby. This is golden.



What makes quinoa so special? Quinoa is high in complete protein, meaning that it includes all nine essential amino acids. But don't eat it just because it's good for you; eat it because it's just plain good. Though quinoa is technically a seed, it is used as a grain. Cooked quinoa is delicately fluffy with a mildly nutty flavor and can be used in dishes ranging from salads and soups to cereals and stuffing.

My current favorite is today's recipe for healthy fruity quinoa stuffed peppers. I have made these stuffed peppers several times now, experimenting with different ingredients, and this version is the winner. Nutrient-rich colored bell peppers are the vessel for a flavorful and textured quinoa stuffing that is studded with chewy apricots, tangy cherries, and crunchy pistachios. Pair with side salad for a substantial vegetarian meal, or serve as a side dish with a chicken, pork, or seafood entree.

If the Whole Grains Council turns me down, I think I'll head straight to the Naval base. After all, I just bought this adorable crisp white and navy sun dress that I'm just dying to wear.



Fruity Quinoa Stuffed Peppers
Makes 4-6 servings
Print recipe only here.

1 cup uncooked quinoa
2 1/2 cups water
2 teaspoons olive oil, plus a little extra for drizzling the stuffed peppers
1 large shallot, finely diced
2 celery stalks, finely diced
1/2 cup dried Turkish apricots, diced
1/3 cup dried tart cherries, chopped
1/4 cup unsalted pistachios, coarsely chopped
1/4 teaspoon ground cinnamon
2 teaspoons fresh minced ginger
a generous amount of salt and freshly ground black pepper
2 tablespoons chopped fresh mint, cilantro, or parsley (my favorite is mint)
6 small (about 3-4 inches tall) or 4 large (about 5-6 inches tall) red, yellow, or orange bell peppers

Preheat oven to 350 degrees F.

Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a medium saucepan over high heat, add quinoa and water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 2 cups cooked quinoa.

In a small skillet over medium heat, warm 2 teaspoons olive oil. Add shallots and celery; saute 2-3 minutes, or until shallots are translucent. Add diced apricots and cherries, and saute 1-2 minutes. Add pistachios, cinnamon, ginger, salt and pepper, and fresh herbs. Stir together and heat through. Place in a large bowl. Add cooked quinoa, and toss until well combined. Taste the stuffing and adjust seasonings as necessary.

Wash and dry the peppers. Using a pairing knife, remove the stem, core and seeds. Divide the stuffing equally among the peppers. Place stuffed peppers in a casserole or similar baking dish and drizzle the tops with 1 teaspoon extra virgin olive oil.

Bake for 40-45 minutes, or until peppers are softened and wrinkly and a few brown spots appear on the skin. If the stuffing is browning too much, cover the tops of the peppers with a piece of aluminum foil. Serve hot or at room temperature. Garnish with chopped fresh herbs, if desired.

You might also like these other healthy whole grain dishes:

Mediterranean Wheatberry Salad with Lentils and Chickpeas




Shrimp, Pineapple, and Kashi 7 Whole Grain Pilaf Salad




Warm Bulgur Salad with Beets, Fennel, and Oranges





Here are more great stuffed pepper recipes:
Kalyn's Southwest Stuffed Peppers
Psychgrad's Orzo Stuffed Peppers
Susan's Stuffed Peppers

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A Tootsie Roll Fudge Recipe and a Give-Away

If you've been alive at any point in the last several months, then you've likely heard these phrases ad nauseum. "The Dow is down." "It's time to downsize." "Americans are hunkering down." Down. Down. Down. Ugh. How about a little cheering up, up, up?

Apparently there's a sweet lining in all this gloom and doom: candy. That's right. According to a recent NY Times article by Christine Haughney, as US unemployment has risen so too has Americans' candy consumption. Not just any candy though; the old-fashioned, make--you-feel-like-a-kid-again candy such as Tootsie Rolls, Bit-O-Honey, and Mary Janes.

Why candy? Maybe because the sugar high is soothing. Maybe because it instantly brings to you back to your childhood, which was blissfully free of adjustable rate mortgages and shrinking 401Ks. Maybe because Costco sells 10 pound buckets of the stuff for about $5. Whatever our individual reasons, we're definitely eating more candy. From mom and pop candy shops to candy giants like Hershey's, profits have been sweet.



So you can imagine how happy I was when I received a box of candy from Tootsie Roll Industries that contained many of my childhood favorites such as DOTS, Blow Pops, and, yes, Tootsie Rolls.

It was a blast from the past. The first candy I ate was a black licorice Crow. As soon as my teeth sunk into the sticky, gooey drop, I was instantaneously transported to a 1982 movie theater watching E.T. Then I went around the house all week giddily blowing monster-size pink bubbles with the Dubble Bubble gum, much to Jeff's chagrin. He also found Andes Candies mints on his bed pillow and Tootsie Rolls in his lunch bag. It was a good week.

Today I'm excited to say that you too have an opportunity to taste some Tootsie Roll nostalgia! That's because Tootsie Roll Industries is a hosting a give away on Food Blogga. Click here for the details, then leave your comment below.

Since two people can only eat so many Tootsie Roll midgees (yup, that's what they're called), I decided to get creative and make some Tootsie roll fudge. Yes, it is as good as it sounds. I adapted my mom's amazing peanut butter fudge recipe; it's made with melted Tootsie Rolls, crushed gingersnaps, and ground pecans. It may not stop your stocks from falling, but it sure will make you fret a little less.



Tootsie Roll Fudge
Makes 49 pieces
Print recipe only here.

1 can sweetened condensed milk
1/2 stick unsalted butter
48 Tootsie Roll Midgees (about 2 cups)
1 cup crushed sugar snaps (or similar crisp ginger cookie)
1 teaspoon pure vanilla extract
1 cup coarsely ground pecans

Coat a 9-inch square cake pan with cooking spray.

In a medium saucepan over medium-low heat, add sweetened condensed milk, butter, and Tootsie Rolls. Stir continuously until butter and candy are completely melted and mixture is thick and smooth. Remove from heat.

Add crushed ginger snaps, vanilla extract, and pecans. Using a rubber spatula, mix until well blended.

Pour fudge into the prepared pan. Cover with aluminum foil and refrigerate until firm, at least 4 hours, or preferably overnight.

Slice into 7 equal rows to create 49 square pieces. It's a good idea to use a ruler to ensure equal size pieces. Fudge can be made up to a week in advance and refrigerated.

You might also these candy inspired recipes:

Reese's Peanut Butter Cup and Chocolate Chunk Cookies





Snickers Cookies





4 sweet recipes featuring favorite childhood candies on my NPR article, "Grown-Up Tricks For Treats."


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Orange Blossom Paradise

I don't know if paradise exists, but I do know that if it does, then it smells like orange blossoms.

Orange blossoms, like lemon blossoms, have a unique, ethereal scent: it's intoxicatingly sweet like the smell of a newborn babe and clean and fresh like a crisp spring day. It's feminine. Romantic. Beautiful. It's paradise.

Many parts of Southern California are currently ripe with the fragrance of orange blossoms; equally exciting is the fruit itself. Right now navel, Valencia, and blood oranges are widely available. So if you find yourself in Southern California any time between now and June, hop in a car and explore some back country roads where you'll find orange, lemon, and grapefruit groves alongside avocado groves and strawberry farms. The last couple of weekends Jeff and I have visited numerous San Diego regions that are bursting with deliciously ripe fruit trees.



Since I got shooed away by a grumpy farm worker at this gorgeous grove on the way to Idyllwild, I couldn't get an up-close shot of the blossoms. So I'd recommend gazing at this beauty on Flickr.

Although oranges are wonderful eaten plain out of hand, they are remarkably versatile. I love them in salads, salsas, smoothies, muffins, and cakes.

Today I'm sharing one of my favorite meals: stir-fried tofu, asparagus, sugar snap peas, and orange slices bathed in a honey-orange-ginger glaze on brown rice. It's one of those "healthy" dishes -- high in vitamins A and C, fiber, and protein-- that tastes so good, you forget it's good for you. Paradise.



Healthy Tofu and Vegetables with a Honey-Orange-Ginger Glaze
Makes 2 main or 4 side servings
Print recipe only here.

Tofu and Vegetables:
2 teaspoons sesame oil
12 ounces extra firm tofu, cut into 1-inch squares
1 cup sugar snap peas
1 cup asparagus spears, cut into 1-inch slices on the diagonal

Glaze:
3 tablespoons orange juice
2 tablespoons low-sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons honey
2 teaspoons lime juice
zest of 1/2 orange
2 teaspoons minced fresh ginger
3 tablespoons thinly sliced scallions
1/8 teaspoon cayenne pepper, or as much as you prefer
1 teaspoon cornstarch dissolved in 3 tablespoons water

1 large orange, peeled and segmented, with white pith removed
2 tablespoons each finely chopped fresh mint and cilantro
1/2 cup cooked organic brown rice
1 tablespoon toasted sesame seeds

In a large skillet over medium-high heat, warm 2 teaspoons sesame oil. Once hot, add tofu and saute until browned and crisp, about 5-7 minutes. Set aside.

Meanwhile, bring a medium pot of water to a boil. Cook asparagus and sugar snap peas for 2 minutes. Drain and rinse under cold water. Set aside.

To make the glaze, in a small saucepan over low heat, whisk all ingredients from orange juice to corn starch. As soon as it begins to thicken, it's done. In the skillet with the cooked tofu, add the asparagus, sugar snap peas, glaze, orange slices, and herbs. Toss until well coated.

Serve on top of cooked organic brown rice; garnish with toasted sesame seeds, and, if desired, fresh herbs and scallions. Serve hot, at room temperature, or lightly chilled. This makes excellent left-overs for tomorrow's lunch.


You might also enjoy:

Asian Noodle Salad with Tofu and Mango





Warm Bulgur Salad with Beets, Fennel, and Oranges






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A Recipe for Downright Addictive Orange, Walnut, and Chocolate Chip Muffins

As I do before posting most of my recipes, I shared this one with my mom. Unlike most of my recipes, she didn't sound exactly thrilled when I read it to her. (She's not that into chocolate. Weird, I know. But whadda ya gonna do?)

The very next day I got a phone call, that went like this:

"Susan. I made those orange and chocolate chip muffins yesterday. OH. MY. GOD. They were soooo good!"

"Really? You thought so?"

"Oh, there's just something so wonderful about the combination of the tangy orange and the sweet chocolate. And you know walnuts are my favorite."

"I'm so happy you liked them!"



Not five days later, I got another call from Mom:

"Susan, this is your mother. I can't stop eating those chocolate chip muffins."

"Seriously?"

"I just baked two more batches yesterday. Everyone who has eaten them loves them! I'm telling them to go to your ba -log, so you've gotta put up the recipe, okay, honey?"

"OK. I'll put it up this week."

Well, dear readers, here is the recipe for the muffins that my mom can't stop eating. Don't say you weren't warned.



Orange, Walnut, and Chocolate Chip Muffins
Makes 12 muffins
Print recipe only here.

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 stick unsalted butter, melted
1 egg, lightly beaten
1 cup low-fat buttermilk
1/4 cup orange juice, preferably fresh squeezed
2 tablespoons orange zest
1 teaspoon pure vanilla extract
3/4 cup mini chocolate chips (2 tablespoons reserved for tops of muffins)
1/2 cup finely chopped walnuts (2 tablespoons reserved for tops of muffins)

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together melted butter, egg, buttermilk, orange juice, orange zest, and vanilla. Add to the flour mixture and stir quickly until well combined. Fold in the chocolate chips and walnuts. Spoon the batter evenly into the 12 molds. Sprinkle with reserved 2 tablespoons each of chocolate chips and walnuts.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

My mom also loves these muffins:

Fresh Strawberry, Almond, and Coconut Muffins




Honeyed Orange Ginger Muffins (Quat, Optional)




Crunchy Peanut Butter, Banana, and Chocolate Chunk Muffins





And here are more chocolaty muffins....
Orange Chocolate Chip Muffins at Technicolor Kitchen
Banana Chocolate Chip Muffins at The Food Librarian's
PB-Chocolate Chip Muffins at Annie's Eats
Banana Espresso Chocolate Chip Muffins at Tiny Morsels
Chocolate Chip and Candied Ginger Muffins at Baking Bites

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It's Time for Cooking to Combat Cancer, Round 3!

Cooking to Combat Cancer III is back! That means my friend Chris of Melecotte is celebrating her third year of being cancer-free. Now that's something to cheer about.

If you know Chris, then you know that she's a special person. Words such as generous, humble, funny, and caring come to my mind when I think of her.

So won't you join me in marking Chris's milestone? All you have to do is submit a recipe with cancer-fighting ingredients to Chris by Wednesday, April 29, 2009. See details here.

I'm submitting a healthy, cancer-fighting Mediterranean dish that I think Chris will enjoy. My Warm Barley and Fennel Salad is highly textured, aromatic, and flavorful; enjoy it as a main meal or as a side dish with grilled fish or meat. It's made with high fiber barley, antioxidant-rich vegetables, and heart-healthy olive oil, so your body will be happy.

Warm Barley and Fennel Salad
Makes 6 servings.
Print recipe only here.

1 cup barley
2 1/2 cups water, or as much as needed
2 teaspoons olive oil
1 large or 2 small fennel bulbs, diced
12 sun-dried tomatoes, thinly sliced
12 olives, such as Kalamata and Cerignola, pitted and thinly sliced
3 tablespoons lightly toasted, chopped walnuts

2 tablespoons extra virgin olive oil
1 tablespoon plus 1 teaspoon white balsamic vinegar
2 teaspoons water
1 tablespoon plus 1 teaspoon lemon juice
1/4 teaspoon lemon zest
1/4 cup fresh parsley, thinly sliced
1/2 teaspoon crushed red pepper flakes
salt, to taste


In a medium saucepan bring water to a boil. Add barley; return to a boil for 2 minutes, then reduce to low, cover partially, and cook for 15-20 minutes, or until tender. If water evaporates, simply add a little more.

In a large skillet over medium-high heat, warm 2 teaspoons olive oil. Add diced fennel; saute 5-7 minutes, or until lightly browned and tender, but not mushy.

In a large bowl, add cooked barley, fennel, sun-dried tomatoes, olives, and walnuts; toss lightly until well blended.

In a small bowl, whisk olive oil, balsamic vinegar, water, lemon juice, lemon zest, parsley, crushed red pepper, and salt. Pour over the barley mixture and toss until well coated. Taste it and adjust seasonings accordingly. Garnish with additional fresh parsley, if desired.

Enjoy this salad warm, at room temperature, or chilled. It tastes even better after a day or two and makes excellent leftovers.


Here are more cancer-fighting dishes you might enjoy:

Cranberry, Banana, and Honey Smoothie





Asian Noodle Salad with Tofu and Mango





Lemony Blueberry Corn Bread with Basil





Shrimp, Pineapple, and Kashi 7 Whole Grain Pilaf Salad





Here are more delicious recipes featuring barley:
Crepes with Sweet Barley and Apple Preserves at Kitchen Unplugged
Barley Pilaf Salad with Three Basils Pesto at Christine Cooks
Barley Salad with Peppers, Beans, and Everything Else at ecurry

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The Winner of the Trader Joe's Cookbook Is....

UliRN of Mama Can Cook. Congratulations!

Please email me your name and address so you can receive your cookbook. Thanks to everyone who participated. Good luck next time!

I'll be posting future give-aways on the right side bar of my blog, so keep checking back for your chance to win.

It's a Food Blogga Give-Away for a Trader Joe's Cookbook!

If you have a Trader Joe's near you, then chances are it's your favorite grocery store. That's because Trader Joe's makes shopping fun. Their stores have user friendly signs describing many of their products, offer sundry organic and ethnic foods, and have an impossibly amiable staff.

So it's no wonder that someone -- actually two hip working moms -- came up with the brilliant idea to write a cookbook focused exclusively on Trader Joe's products. Cooking with All Things Trader Joe's by Deana Gunn and Wona Miniati has all the qualities that fans of the grocery chain like: it's easy to follow, uncomplicated, and doesn't take itself too seriously.

As busy working moms, Gunn and Miniati know how hard it is to cook and eat healthfully: "If you're like us, you love to eat natural, delicious, home-cooked foods, but due to career, family, or simply a busy modern lifestyle, you can't meals from scratch every night. There's a time and place for take-out and frozen entrees, but there's never a substitute for home-cooked meals."

That's where the cookbook comes in. Gunn and Miniati offer dozens of appetizing recipes featuring Trader Joe's products such as pasta, stir fry vegetables, quinoa, organic tofu, and free range roasting chicken. Most of the recipes average 3-5 steps and come with prep and cooking times, so you can plan ahead. One potential drawback to the book is that Trader Joe's rotates its products, so you may not find every item in your local store.

With simple and straightforward recipes, this cookbook will be a saving grace for busy cooks and kitchen novices. It contains categories for "Appealing Appetizers," "Soups, Salads, and Light Meals," "Main Meals," "On the Side," "Delicious Desserts and Daring Drinks," "Begin with Breakfast," and "Bachelor Quickies," which features frozen and ready-to-eat foods.

For a bonus feature, many of the dishes come with a suggested wine pairing, which is helpful. Also each recipe is accompanied by a picture, which the authors claim are "REAL." That is, they were taken in their home kitchens, with no professional styling or lighting. Though some are better than others, overall, they're functional and work just fine.

Now here are some of my favorite recipes. For fast and fun fare, you can't beat chipotle turkey chili, south of the border pizza, and tiramimousse (nope, that's not a misspelling; it's a combination of tiramisu and mousse).

If you're looking for something more adventurous, then try one of their many ethnic recipes such as Asian dumpling soup, curried chicken pitas, and spicy Szechuan tofu.

For those times when you want an elegant meal in minutes, try the polenta with truffle mushrooms, calamari brodetto, or lobster ravioli with vodka sauce.

Now for the best part: One lucky Food Blogga reader will receive a complimentary copy of Cooking with All Things Trader Joe's. Here's what you have to do to win:

Just tell me why you'd like to win the cookbook. Please respond by the end of the day, Tuesday, April 7, 2009. That's it.

With the help of random.org, 1 winner will be randomly selected and announced in a future post, so please check back. The give-away is open to all Food Blogga readers wherever you live. The winner will need to provide her or his real name and mailing address. Don't have a blog? Just leave an active email address where you can be reached. Good luck, everybody!

How to Make a Frittata Like My 100 -Year-Old Italian Grandmother

Just over a year ago, I wrote a post entitled, "How to Make a Frittata Like My 99 -Year-Old Italian Grandmother."

Today I'm writing a post entitled, "How to Make a Frittata Like My 100 -Year-Old Italian Grandmother." That's right. Last fall, Nan turned 100. My mom threw her an old-fashioned birthday party replete with party hats, balloons, and the most lovely rose covered pink and white cake you can imagine.



As I have written here before, Nan was a wonderful cook; her food, a familiar host of Italian dishes, was always simple yet unforgettably delicious. Though I think of Nan throughout the year, I think of her even more frequently during the Lenten season (when many Catholics abstain from eating meat on Fridays). That's because she would always have freshly cooked frittatas waiting for my mom and me when we would visit her on Friday afternoons.

Since Nan lives in an Alzheimer's unit at a nursing home, I am not able to enjoy frittatas with her anymore, but I have inherited her love for making them. And, trust me, you don't have to celebrate Lent or be Italian to enjoy frittatas. Here's why:

• Frittatas are incredibly easy and fast to make.
• Frittatas are inexpensive and make great leftovers, especially in sandwiches.
• Frittatas are endlessly versatile. Search your fridge, and toss in whatever vegetables, meats, and cheeses you like.
• Frittatas are fun to say. Seriously. Come on. Just say it once, like Nan used to: Fri - taaaa-taa. See what I mean? It makes me smile every time.
  

Today's frittata is make with earthy Swiss chard, creamy red potatoes, and salty Parmesan cheese. It pairs well with a cup of soup or a salad for dinner and makes a great breakfast sandwich when heated up and tucked inside of a toasted English muffin.

Now here's hoping that next year I write a post entitled, ""How to Make a Frittata Like My 101-Year-Old Italian Grandmother."



Swiss Chard, Potato, and Parmesan Frittata

Makes 2 large or 4 small servings
Print recipe only here.

1 small red potato, diced
1 small bunch Swiss chard, chopped (about 2 1/2 cups)
1-2 teaspoons olive oil
1 shallot or small yellow onion
6 eggs (Egg Beaters or whites only are also fine)
1 tablespoon each fresh basil and parsley, finely chopped
1/4 teaspoon crushed red pepper flakes
A few dashes of salt
1/4 cup part skim shredded mozzarella cheese
½ cup grated Parmesan cheese, divided

Par boil the potatoes by cooking them in a small pot of boiling water for 3 minutes. Drain and set aside. Par boil the Swiss chard for 2 minutes. Drain and set aside.

Over medium-low heat, add olive oil to an 8-inch non-stick skillet. Add shallots and potatoes; saute until golden brown, about 5 min. Add Swiss chard and cook for 1-2 minutes.

Meanwhile, whisk the eggs in a small bowl; add fresh basil, parsley, red pepper flakes, salt, mozzarella, and half the parmesan cheese and gently whisk until well combined. Pour the egg mixture into the skillet. With a fork, gently move the egg mixture from side to side as it begins to cook to ensure that it cooks evenly. Do this until the eggs start to solidify and a crust begins to form around the edges. This takes about 5-8 minutes. Give the pan handle a jiggle, and when the eggs appear nearly set, remove the pan from the stove top.

Sprinkle the top of the frittata with remaining half of parmesan cheese and place under the broiler. Broil for 4-5 minutes, or until the top begins to puff up and turn golden brown. Keep a close eye on it so it doesn’t burn. Once nicely browned, let cool for a couple of minutes before slicing. Serve hot or at room temperature.

Click here for more tips on how to make a frittata like my 100-year-old Italian grandmother.

You might also like these Italian dishes by Nan:

Italian Lentil Soup

How to Make Italian Pizzelle Cookies in 5 Easy Steps




Italian Ricotta Pie with Pineapple




Italian Easter Rice Pie





Here are more vegetarian frittatas you might enjoy:
Spring Frittata with Peas, Leeks, and Zucchini at Ms. Adventures in Italy
Frittata with Lemon-Braised Green Beans at Lucullian Delights
Persian Herb Frittata (Kuku) at Treat a Week Recipes


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