11.30.2014

Quinoa-Mushroom Stew

Quinoa-Mushroom Stew

Quinoa and mushrooms are a nice combination.
 


Quinoa-Mushroom Stew

Adapted from the kitchen diaries II by Nigel Slater

Ingredients:

20 g dried mushrooms
1 cup quinoa
2 Tbsp olive oil
1 onion, diced
1 clove garlic, minced
300 g fresh mushrooms, sliced
1 Tbsp tomato purée
salt and pepper

Method:

Cover the dried mushrooms with boiling water in a shallow bowl and set aside.
Cook the quinoa in 2 cups of water until tender, about 15 minutes, and set aside.
In a skillet, heat the oil and fry the onion until lightly browned. Add the garlic and fresh mushrooms and continue to cook until the mushrooms are well browned. Stir in the tomato purée, the quinoa and the mushrooms including their soaking liquid and cook for another 5 minutes. Add salt and pepper to taste.

11.23.2014

Roasted Potatoes with Garlic and Thyme

Roasted Potatoes with Garlic and Thyme

A simple potato dish is sometimes all you need.


Roasted Potatoes with Garlic and Thyme

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

1 pound potatoes, peeled and sliced
3 Tbsp clarified butter
1 clove garlic, minced
2 tsp dried thyme
salt and pepper

Method:

Melt the clarified butter in a skillet, add the potatoes in an even layer and fry on medium heat. Add a dash of salt and continue to fry until nicely golden turning the potatoes several times but not too often, about 20 minutes. Add the garlic and fry for another 2-3 minutes, then toss with the thyme and serve.

11.09.2014

Slow-cooked Zucchini

Slow-cooked Zucchini

An off-season recipe, because this getting-a-new-job-and-move-right-across-the-country thing is not finally over yet. But I guess it's always zucchini season somewhere. ;)


Slow-cooked Zucchini

Adapted from The New Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 Tbsp olive oil
1 pound zucchini, sliced
1 clove garlic, minced
200 g feta cheese
salt, pepper

Method:

Heat the oil in a skillet, add the zucchini and fry on low heat for 20 to 30 minutes, stirring occasionally.
Add the feta and simmer for another 10 minutes. Add salt and pepper to taste and serve.