Quinoa with Pine Nuts and Currants

I expect more. I am not saying "gimme" - some things have to be earned.  But I expect more.

More respect.  More gratitude.  More customer service. More patience. More trust. More belief.  More humor.  More communication.  More sportsmanship.  More manners.  None of these cost a thing but the impact is invaluable and unforgettable.

Call it the Golden Rule.  Call it Pay It Forward.  Call it More.

I expect more. I deserve more.  I commit to doing my part because heaven knows that I am not perfect. Now you do yours.

Here is a dish that you will want more of.  The original recipe includes garlic which of course David likes but I think is a bit overpowering so it has been marked as “optional.” 

Ingredients: 

Quinoa with Pine Nuts and Currants

1.      1 cup quinoa, rinsed well

2.      1 ¾ water or low-sodium chicken broth

3.      1/4 cup pine nuts

4.      2 T extra-virgin olive oil

5.      2 cloves garlic, thinly sliced (optional)

6.      1/4 cup currants (or raisins)

7.      1 T fresh lemon juice

8.      Kosher salt and freshly ground pepper

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. If using, add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

 

Fluff the quinoa with a fork.  Add the pine nuts, garlic (if using), reserved oil, currants and lemon juice.  Season with salt and pepper and toss.

 

Chocolate-Dipped Frozen Bananas

This is Travis Elizabeth and Andrew.  We are going to write the blog post today.  We are going to let Mom take a break.

So to start with we will give you a Mother's Day laugh: For Mother’s Day do we give you presents or do you give us presents?

These are some of the things that we like that Mom cooks: blackberry cobbler, butterfinger pie, ribs, fish tacos, cheesecakes, and brisket tacos.

Now we are going to write the top 11 things we like about our Mom.  She is awesome, kind, out of this world.  She lets us eat her foods that go on the blog.  Mom is a great cook.  She lets us eat out of the house.  She is the best Mom ever.  She lets us swim early in the year.  She lets us go to different states.  She lets us eat pies.  She lets us have a fun time everywhere.  She is great for a Mom.  She is a sweet, kindly and awesome Mom

Since we are in charge today, we chose to make frozen bananas – it is easier than making sloppy joes.

Happy Mother's Day!!!!

Ingredients:

Chocolate-dipped Frozen Bananas
and my three little monkeys

1.      4 bananas, peeled  and cut in half

2.      8 popsicle sticks

3.      2 C semisweet chocolate chips

4.      2 T vegetable oil

5.      Assorted toppings (optional) like sprinkles, nuts, sweetened coconut, granola, or toffee bits

Line a baking sheet with wax paper, nonstick foil or parchment paper. Cut the bananas in half and insert a Popsicle stick into each half. Place them on the baking sheet and freeze for at least 15 minutes.

Place the chocolate with the oil in a microwave-safe bowl and microwave on high for 1-2 minutes, until melted.  Check and stir every 30 seconds.  Or melt the chocolate in a double boiler over simmering water.  Once melted, stir in the oil until smooth.

 

Roll each banana half in the chocolate, then quickly sprinkle with your topping (if using).  Freeze until the chocolate sets, 30 minutes or up to 8 hours.  Serve or freeze in an airtight container for up to a week. 

Another option is to cut the banana into bite size pieces and use a toothpick as a stick.

Cheater Pralines, aka Candied Pecans

Last week, Elizabeth had a little challenge with a homework writing assignment.  She was getting frustrated about not creating the “right” or “perfect” sentence.  At bedtime we reflected on the episode with discussions about “doing your best,” “learning from your mistakes,” and “we don’t expect perfect.”  Our little philosopher replied “You cannot change what has happened in the past” – and I am expecting her to say something about changing the future – instead she continued with “unless it is written in pencil.”   Well, ok then....

To commemorate Cinco de Mayo, I decided to make pralines.  In doing my research, most of the recipes were marked as “difficult.”  Who do they think has the time or patience for difficult?  Instead, try these cheater pralines.  All the flavor and fiesta; no candy thermometers or perfect humidity required.  These would probably also be really good in a salad or on top of ice cream!

For other festive Mexican inspired recipes, try these or search labels for "Mexican":

·         Guacamole

·         Shrimp Ceviche Cocktail

·         Carne Asada

·         Chicken Enchiladas



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Feliz cumpleaños Catherine!

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Cheater Pralines

Ingredients:

1.      2 cups pecan halves

2.      1/2 cup packed light brown sugar

3.      4 T heavy cream

4.      1 t vanilla

5.      Cinnamon

6.      Cooking spray like Pam

Preheat oven to 350 degrees F.

In a medium bowl combine ingredients #1-4, stir, sprinkle with cinnamon, and stir again. Spread into a square baking pan, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once. Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container.

Artichoke and Tomato Panzanella

This past weekend I made my annual pilgrimage to Fort Worth to attend the Fort Worth Opera.  Before you think that I have gotten all cultured on you, my sister-in-law is in the development department for the opera and she is doing her best to make me more worldly.  With her personality, charm, knowledge and love of opera, she could convert just about anyone.  Before you dismiss the idea, this opera, The Daughter of the Regiment, was not what you might think of when you hear “opera”: it was funny, in English, bright and energetic, and no one dies.  The vivaciousness from the performers permeated the audience and brought lots of laughter, applause, “bravos”, and a standing ovation at the conclusion. I am no Scott Cantrell, but even he says that it “is a hoot” and “easily the area’s most entertaining operatic experience” for 2012-13.

There is still time to take part in this year’s Opera Festival which runs through May 12.  Darren Woods, general director of the FW Opera, returns to the stage after a 16 year hiatus as the butler and his funniest and dual meaning line is “I run this place!”  Yes, you do, and you do it so well.   

 

Before heading to the opera, have some panzanella as part of your dinner.  This recipe was inspired by Giada De Laurentiis.  I like the addition of artichoke to the typical tomato and bread salad.  Opera and panzanella – now that’s Italian!





Ingredients

Artichoke and Tomato Panzanella

1.      3 cups 1 1/2-inch-cubed french bread

2.      One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)

3.      2/3 cup extra-virgin olive oil, plus more for drizzling

4.      1/2 teaspoon salt, plus more for seasoning

5.      1/2 teaspoon freshly ground black pepper, plus more for seasoning

6.      3 large red tomatoes, cut into bite size pieces (about 2 pounds)

7.      1 cup pitted kalamata olives, halved

8.      3/4 cup chopped fresh basil leaves (about 1 bunch)

9.      1/4 cup red wine vinegar

There are 2 ways to toast the bread and cook the artichokes: oven or grill.  I used oven for this preparation.  Oven: Preheat oven to 300.  In a bowl, toss the bread with some olive oil and salt and pepper to taste.  Spread the bread on a baking sheet and bake for 7-10 minutes until slightly crisp, but not super crisp like a crouton.  On a separate baking sheet, cook artichokes until golden brown on the edges, 10-15 minutes.  Grill: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.

 

Add the tomatoes, olives and basil to the bowl and toss to combine.  In a small bowl, stir together the olive oil, red (or white) wine vinegar, 1/2 t salt and 1/2 t pepper.  Drizzle the dressing over the salad.  Toss to combine and serve immediately.

 

Corn Chowder

I lost it today. I mean really, embarrassed-to-admit-just-how-much I lost it.  It started 2 weeks ago with me sending 3 emails and leaving 3 messages with no action (and I was the "customer" in this situation) and I had had enough. I became the squeaky wheel (although the person on the other end of the line might characterize what I was a bit differently).  I don't actually like squeaky wheels – call ‘em whiners. It annoys me how "everyone" caters to squeaky wheels.  I really try not to be the squeaky wheel; there are other ways to achieve the same result. Until the situation necessitates that you become the squeaky wheel and suddenly things happen. Issues get resolved. I'm pretty sure this person did what I asked just to get me off the phone.  It's a little Pavlovian. I see how things got done when I was the squeaky wheel. Why would I ever be nice again?

There’s been a bit of a cold snap in Texas which means the opportunity for another soup recipe.  This is a merging of chowders from Barefoot Contessa, Paula Dean, Ree Drummond and Tyler Florence.

Ingredients

Corn Chowder

1.      4-6 slices of bacon, chopped

2.      1 chopped yellow onion

3.      4 tablespoons (1/2 stick) unsalted butter

4.      1/4 cup flour

5.      2 teaspoons kosher salt

6.      1 teaspoon freshly ground black pepper

7.      6 cups chicken stock

8.      2 russet potatoes (about 2 c), peeled, medium-diced

9.  6 c corn kernels, fresh (6 ears) or frozen (2 – 16 oz bags)

10.  2 c half-and-half

11.  1/2 pound (about 2 c) sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

 

Stir in the flour, salt and pepper and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Chapman's Chocolate Pie

This past weekend was the Dallas Art Fair which features over 80 national and international art dealers and galleries exhibiting their various forms of art.  That is a lot of good art.  But what about notable lost art like Monet’s “Poppies Near Vetheuil” or Rembrandt’s “Storm on the Sea of Galilee”?  What are some other lost art forms?  Handwritten thank you notes, phone calls, invitations sent in the mail, Mapsco or pies baked with meringue top my list.

I have heard for years about this chocolate pie.  A long-time family friend has shared her grandmother's recipe and what a treasure it is.  I placed a phone call to my friend's mom to learn the intricacies of making this pie.  At the end of the call I asked her "do you refrigerate the leftover pie or can you leave it out?"  There was a long pause and she replied "well, we never have any leftovers."  Neither did we.

Ingredients

Chocolate Pie

1.      1 ¼ C sugar, separated (1 C for filling and ¼ c for meringue)

2.      ¼ c cocoa

3.      6 T flour

4.      1 ½ c milk, scalded

5.      3 eggs, room temperature (separated into egg yolks for filling and egg whites for meringue)

6.      1 heaping T margarine, not butter

7.      1/8 t salt

8.      1 t vanilla + a few drops

9.      Pie crust, 9 inch, regular depth (not deep dish)

Bake pie shell according to the directions on the package. 

Measure out 1 C sugar, ¼ c cocoa and 6 T flour, mix and place in the top pan of a double boiler (or in a heavy duty saucepan).  Set aside for a few minutes. 

Pour 1 ½ c of milk into a small saucepan.  Scald it which is essentially “pre-boiling.” Turn the burner on high.  When bubbles start to form on the sides of the pan, remove from heat and pour over the sugar, cocoa and flour mixture in the double boiler.  Stir until combined and not lumpy.  Cook in top of double boiler and over low heat.  Stirring continuously. 

Add a little of the chocolate mixture to the beaten yolks of 3 eggs to warm up the eggs.  Then pour the eggs into the chocolate mixture and add in 1 heaping T margarine, 1/8 t salt and 1 t vanilla.  Cook and stir until thick and smooth.  Make sure your filling is nice and thick – it will not cook and thicken further when in the oven and you don’t want a runny pie.  Once thickened, pour into the baked pie crust.

To make the meringue, place the 3 egg whites in a mixing bowl and start to beat them with an electric mixer.  When they become frothy, gradually pour in ¼ c sugar.  When the meringue is white and forms stiff peaks, turn off the mixer.  Pour in a few drops of vanilla and mix gently with a spatula.  Spread the meringue over the chocolate filling.  Be sure to “seal” the pie by spreading the meringue to the edges of the pie and touching the crust.  Using your rubber spatula, make some peaks in the meringue but not too high or they will burn. 

Bake in the oven at 350 for 10-15 minutes until the meringue is browned, but not burnt.  Allow to cool.  Pie is best eaten the day that it is made.

Pimento Cheese

It is the weekend of the Masters which means that I am now a single parent until about 6pm on Sunday. Supposedly the Masters is a golf tournament like no other. David was invited to attend a few years ago. Ask him about it. But first, I will give you my version. David received an invitation to attend Masters’ Sunday.  I told him that he needed to decline because we were hosting a wedding shower... at our house... for my brother.  At the party, Michael, my brother, heard about David's sacrifice and an astonished look came over his face which said “and he is still married to you?”  What would you have done?

One of the many traditions at the Masters is the pimento cheese sandwiches. If you live here in Dallas and can get to Kuby's to buy their jalapeño pimento cheese, I am not sure why you would make your own, however this is a recipe blog and you don't all live in Dallas so here is a recipe for you to try at home and a link to another recipe which I found but have not tested. I am glad that I tried it!  It is almost like being in Augusta...

Ingredients

Pimento Cheese

1.      1 cup grated sharp cheddar

2.      1 cup grated Monterey Jack

3.      1 (3-ounce) package cream cheese, room temperature

4.      1/2 cup mayonnaise

5.      1/2 teaspoon kosher salt

6.      1/8 t black pepper

7.      1/8 t garlic powder

8.      2 to 3 tablespoons pimentos

9.      1 teaspoon grated onion

10.  4 T (or to taste) jalapeno peppers

 

Using a Cuisinart, grate the cheese.  Switch the blades to the Cuisinart.  Add in the remaining ingredients and pulse until well blended.  The pimento cheese spread can be used as a dip forcrudite or as a sandwich filling.  FORE!!