Moroccan and Rollin' Quinoa Salad

Dear Jess,

This Quinoa (pronounced keen-wah) Salad is so good that I made it last week and I am right at this minute making it again. As I sit here writing this entry (in our newly painted 'study/office/drawing room',) the Quinoa is in the pot boiling, and the aroma is floating through the house. (I also have bread baking in the bread-maker, so my house basically smells like heaven.) This is another gem from the Podleski sisters (The Looneyspoons Collection.) On page 38 you will find Moroccan and Rollin' Quinoa Salad.

I have fallen in love with this particular seed for many reasons. One being you can do so much with it, another being it's delicious, and most importantly: it is a full protein! Janet and Greta have a nice little description of it that I will share here with you:

"Though commonly referred to as a grain, quinoa is actually a seed of the goosefoot plant, a relative of leafy green vegetables like spinach and Swiss chard. Once considered 'the gold of the Incas,' Aztec warriors used quinoa to increase their stamina. It's not wonder: quinoa is a nutritional powerhouse! It has twice the protein of brown rice and contains all nine essential amino acids (nutritional building blocks that help form proteins and muscle and other tissue) - rare in the plant kingdom. That's why quinoa is winning the popularity contest among vegetarians and others who don't want to eat meal 'til the cows come home. All that protein plus tons of fiber make it a waist-watcher's dream, a diabetic's dream, a cholesterol-lowering dream and... well... a dream come true for anone who wants to put the best possible fuel in their body. The tiny seeds can boost energy and also contain lots of magnesium that can help prevent high blood pressure and osteoporosis. As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities." (page 38 of The Looneyspoons Collection)

So there you go! One major tip when buying quinoa: make sure you get 'prewashed' or 'prerinsed' quinoa. It will say this on the package. If you don't you have to thoroughly strain it.

Moroccan and Rollin' Quinoa Salad
From Janet and Greta Podleski's The Looneyspoons Collection

1 cup uncooked quinoa
2 cups reduced-sodium vegetable broth
1/4 cup dried currants (I didn't do this)
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp liquid honey
1/2 tsp salt
1 cup canned no-salt-added chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper, grated corrotts and peeled, diced English cucumber
1/3 cup chopped green onions
2 tbsp olive oil
2 tbsp freshly squeezed lemon juice
2 tbsp minced fresh mint leaves
1/4/ tsp freshly ground black pepper

1. Combine quinoa, broth, currants, curry, cumin, coriander, honey and salt in a medium pot. Bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until quinoa has absorbed all liquid. Remove from heat. Let stand covered for 10 minutes. Fluff with a fork and leave uncovered to cool completely.

2. When quinoa is cool, transfer to large mixing bowl. Stir in all remaining ingredients. Mix will and refrigerate for at least an hour or two before serving. Tastes even better the next day!

This salad I eat most days for lunch and also include some in Jason's lunch. (He loves it!) It will last me about a week. I will likely make a big batch of this before I go to Spain as part of Jason's 'meal plan' that I will be leaving him.

I can't wait to see/talk to you soon. Hopefully before I leave, but if not sometime shortly after I get back.

Love,

Sally*

*(my signature is on my other computer which is giving me some problems lately...)

Spicy Falafels

Dear Jess,

Today is the first overcast day all week. The sunny days have been delightful. It was a bonus to have the long weekend full of them. Try not to get jealous... but I got to relax by my pool with a stack of novels aaaaall weekend. (Except for my short shift of cleaning on Saturday morning.)

This recipe I have wanted to try for a while. It said it was to take only 20 minutes, so when Jason and I were super hungry and tired I decided to throw it together.

The main problem I had with this one was that the patties didn't stay together. The recipe said to mush the chickpeas with a potato-masher and/or fork until they were completely broken down. This is impossible. I got them as broken down as I could, but it just wasn't enough. I was afraid if I put them in a blender or food processor they would turn into hummus. Long story short, the patties turned into a scramble. A tasty scramble, but a scramble none-the-less.

That being said, it was yummy, filling, cheap, and perfect for a hot summer evening. We stuffed them in whole wheat pitas with spinach, red peppers, and tomatoes. Next time it would be worth whipping up a batch of some sort of spicy mayo or guacamole!

Spicy Falafels
adapted from this recipe
2 tbsp vegetable oil
1 small onion, finely chopped
1 garlic clove, crushed
400g can chickpeas, washed and drained
1 tsp ground cumin
1 tsp ground coriander
1 1/2 tsp hot red pepper flakes
1 tsp basil
1 tsp oregano
1 egg

1. Heat 1 tbsp oil in a large pan. Fry the onion and garlic over low heat for 5 minutes until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with fork or potato masher until the chickpeas are totally broken down. Stir in basil and oregano. Add the egg, then squish the mixture together with your hands.
2. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on medium heat for 3 minutes on each side. (Until golden brown and firm.) Serve hot or cold with couscous, pita bread or salad.

I miss you a great deal. I can't wait to see you in a couple weeks.

I Love You,
Sally

Yummy Salad and Celebratory Pie

SALLY!!!!!!!

I have news :) Really good news. I heard back about the job . . . and I got it! I want to give you all the details but I will share them in person. I have been so happy and excited all morning that I decided to put my busy hands to work. I made a delicious chickpea and spinach salad. The lemon vinaigrette dressing was a wonderful compliment to the red onions and it was all topped off with a light orange yogurt sauce.

I also had some rhubarb in the freezer so I decided to make a fresh strawberry rhubarb pie for the Brickell family in celebration of such good news. As you know I am not the pastry queen and avoid making pies because of it but I felt optimistic today.

I am sorry that this entry is short but I had to tell you! You have been so supportive with your prayers and encouragement and I couldn't wait to share.

I hope you are well. I miss you terribly!

Love,
Jess

Chickpea and Spinach Salad

(adapted from dishfolio)

• 1/3 cup lowfat plain yogurt
• 1/4 teaspoon orange zest
• 2 tablespoons orange juice
• 1/2 teaspoon honey
• 1 (19-ounce) can chickpeas, drained and rinsed
• 1/8 cup coarsely chopped fresh mint leaves (or more)
• 1/4 cup chopped red onion
• 1/8 cup olive oil
• 1-1/2 tablespoons lemon juice
• 1/4 teaspoon lemon zest
• 3/4 teaspoons ground cumin
• good pinch of cayenne pepper
• Salt and pepper, to taste
• 2 cups baby spinach leaves (or more)

1. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
2. In a medium bowl combine the chickpeas, parsley, mint and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce.

Rachel's Lessons: Pepper-crusted Salmon with Garlic Chickpeas

Dear Jess,

I successfully finished the first week section of our study! Get ready for the second video to come your way soon!

This weekend I finally got to rest. Saturday (other than my one yoga class) I slept, read and slept some more. Rachel (Jason's sister) is doing the 30 Day Yoga Challenge with me. She also took this opportunity to do a 'cleanse' with food as well. She decided to stop eating red meat and dairy. What she is realizing now, is how much she actually depended on those two food types, and how little she thinks she has to eat these days. Thus, I have started to make food with her so she can see how easy it can be if you know what you're looking for.

Lesson One: Pepper-Crusted Salmon with Garlic Chickpeas

We picked this one because she loves salmon and really wants to build her salmon recipe list. Lucky for me, salmon is one of the easiest things to make, plus it takes next to no time! This recipe was pulled off BBC Good Food website (included on our 'Book Shelf'). We accidentally put lime juice with the topping of the fish. It wasn't horrible, but I think without it we would have gotten more of the peppery kick. It was still delicious, and I would make the Salmon and the Garlic Chickpeas again in a second!

 

 

Pepper-crusted Salmon with Garlic Chickpeas

4 skinless salmon fillets, about 5oz each

2 tsp black peppercorns

1 tsp paprika

grated zest and juice of 2 limes

1 tbsp olive oil

For the Chickpeas
2 x 14oz cans chickpeas
3 tbsps olive oil
2 garlic cloves, finely chopped
150ml vegetable stock
130g bag baby spinach



1. Heat oven to 190C/fan 170C/gas. Put the salmon fillets in a shallow ovenproof dish in a single layer. Roughly crush the peppercorns with a pestle and mortar, or tip into a cup and crush with the end of a rolling pin. Mix with paprika, lime zest adn a little sea salt. Brush the salmon lightly with oil, then sprinkle over the pepper mix. Bake for 12-15 minutes until the salmon is just cooked.
2. Meanwhile, tip the chickpeas into a colander, rinse well under cold running water, then drain. Heat the oil in a pan, add the garlic, then gently cook for 5 minutes without browning. Add the chickpeas and stock, then warm through. Crush the chickpeas lightly with a potato masher, then add the spinach and stir well until the leaves are wilted. Add the lime juice and same salt and pepper, then heat through. Serve with the salmon.

 

 

I love you, and of course miss you. I can't wait to see you on the 13th! I hope you're surviving this miserable weather, and are keeping happy thoughts of sunshine and warm, late-night summer breezes close to your heart.

Love,

Sally

Flatbreads and Falafels

Dear Sally,

The holidays are just about over but the cooking frenzy is just starting! I love the cookbook you gave me and I have been dying to try recipes from it ever since I first opened it. After flipping through I came to a recipe for falafels and thought I would take a stab. How hard can it be to mash chickpeas and a few other ingredients and fry them up? I had a few trials with the blender but thankfully everything worked out and they were delicious! Nothing like curry to warm your belly on a cold day.

I miss our dates but I guess this just means that I have to make my way to Peterborough more often :)

Love ya!
Jess



Navajo Flatbreads
From Jamie's America
Scant 5 cups white bread flour plus extra for dusting
1 tsp. salt
2 heaped tablespoons baking powder
optional: 1 teaspoon dried herbs or spices
1/3 cup olive oil
2/3 cup warm water

Mix your flour, salt, baking powder, and herbs (if using) in a large bowl, using a fork. Make a well in the center, then pour in the olive oil and about 2/3 cup warm water. Use the forl to gradually bring in the flour from the edge of the bowl, and add another splash of water if you think it's to dry. Once it starts to combine, wet your hands and use them to really bring it all together until you have a nice ball of dough.

Dust your hands and clean a worktop with flour and knead the dough with your hands until it is smooth and elastic. This will take 5 to 10 minutes. Pop the dough back in the bowl, dust it with a bit more flour, then cover and leave to relax.

Divide your dough into 10 equal-sized balls, then slightly oil your hands and squeeze each ball between your palms to flatten it slightly. Dust with a little flour as you go, and pat and slap the dough from the palm of one hand to the top of the other. Turn and twist the dough about in a circular movement as you go and keep slapping from hand to hand - each flatbread should be about 1/2 inch thick.

Normally the flatbreads are cooked as you're making them. You can do this on a grill or in a nonstick frying pan on a medium heat. Cook them for a few minutes on each side and check the underside - you want them to puff up with a nice bit of golden color. Keep them warm in a basket covered with a dish towel until you're ready to serve them.

Falafels
From The New Moosewood Cookbook by Mollie Katzen
1 can chickpeas
1/2 cup chopped onion
2 tbsp parsley
3 cloves garlic
2 tsp baking powder
4 tsp ground cumin
2 tsp lemon juice
1 tsp salt
1 cup all purpose flour
vegetable oil for frying

In a food processor, coarsly chop the onion, garlic, chick peas, parsley lemon juice, salt and spices. Mix into a paste and pour into a bowl and add the flour.
Shape by heaping 1 tbsp each into 24 balls; flatten to 1/2 inch thickness. Arrange in single layer on waxed paper - lined tray; refrigerate for 2 hours or up to 12 hours.

Pour enough oil into a dutch oven to come up about 2 inches. Heat to 350 and in batches gently drop falafels into hot oil. Deep-fry, turning once, until golden and cooked through, 3 mintes. Drain on paper towel.

Tahini Yogurt Sauce:

1 cup plain yogurt
1/2 cucumber (seeds removed and shredded)
2 cloves garlic

Jamie Oliver's Scrumptious Spanish Chickpea and Chorizo Soup

Dear Jess,

Firstly, I am sorry about the delay in this post. It has been unavoidable, because of some neighbourhood squirrels that seem to thoroughly enjoy chewing through internet chords (even after we have fixed them numerous times). Thus, I find myself making frequent trips to OCAD (which, I believe is now named OCADU) between teaching my classes, to use the internet here.

The weather has been crazy. It was calling for snow this week, however I don't believe it has dipped below 8 degrees. Due to this, and my lame sickness that seems to have completely owned me for a week, I decided to make soup last night!

This recipe actually came from your house. Jamie Oliver's book 'Jamie's Dinners' to be more specific. I made a few changes during the process, however it turned out delicious, and very appropriate for an easy, hearty and tasty mid-week, curl-up-in-your-track-pants, dinner. Instead of using ham, I doubled the sausage, and I used half a pound of spinach instead of a full pound.

 

Scrumptious Spanish Chickpea and Chorizo Soup
olive oil
5 1/2 oz chorizo sausage, finely chopped
1 onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
2 sticks celery, finely chopped
1 lb fresh spinach, washed and chopped
8 fresh tomatoes, deseeded and roughly chopped
1 14oz can or jar of good quality chick peas, drained
5 cups chicken stock
salt and pepper
2oz spanish ham or prosciutto, finely chopped
extra virgin olive oil
2 hard boiled eggs

1. Put your oil and chorizo in a large pot. Cook for a couple of minutes and add onion, garlic and celery. Turn heat down and cook for 15 minutes with the lid on and without colouring the onions. Take the lid off and allow a little colouring to happen. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to boil, and then lower the heat and simmer for 40 minutes.

2. Partly puree. Remove from heat and stir in your ham or prosciutto and 2 or 3 tbsp of extra virgin olive oil.

3. Garnish with grated hard boiled egg and serve!


In closing, I want to express how much I appreciate our friendship. You are such a supportive and encouraging force in my life. I am truly blessed to have you in my life. Last weekend was precisely what I needed. I love that we don't have to pretend about anything with each other, and that sincere honesty and love reigns.

I love you,
Sally

Chili Done Student Style

Dear Sally,

I think it is hilarious that I still miss you even when we are in the same city. Life has a way of getting busy and ever since I started working I have felt too rushed to bother making food. THIS is a tragedy and so last night (while on the phone with you) I thought that should change.

As you know I was making chili and I was so hungry that I didn't really look at what I was putting in but I think the recipe would look a little like this:

3 celery stalks

1 onion

3 cloves garlic

1 red bell pepper

1 can chick peas

1 can kidney beans

2 cans diced tomatoes

1 wee bit of water

1 - 2 tbsp. chili powder

salt and pepper

couple dashes of Louisiana Style hot sauce

1. Over medium heat fry the onion and garlic till onion is slightly transparent. Add the celery and pepper and stir. When the veggies are soft I add the beans, tomatoes and spices and stir for a long time :)

2. Serve and eat!

As I was making this last night I started comparing life to the process of making chili. In order to experience the best chili you have to wait for all the flavors to blend and absorb just perfectly. The same is true for life (yes I realize that I may be stretching things just a wee bit). Sometimes we have to be patient in order to enjoy the best possible experience. I think of you and Jay and I am filled with so much joy. You have found something so unique and special that there is no way it can't be the best possible blessing and I am sure that he was worth the wait.

You deserve the best experiences. Patience is a virtue that is definitely worth it.

I love you!

Jess

Love Affair with Eggplants

Dear Jess,

The temperatures are dropping, and it is coming close to donning colourful layers of shirts, jackets, scarves, jeans, and boots! Because my job does not start until the 11th, I needed something delicious to make, yet cheep! Ah, the search for balance!

I got this recipe out of yet another Everyday Food magazine from my friend's house. I find I am falling in love yet again with this purple vegetable. As you know, I used to use them in many recipes as a meat replacement to keep my recipes more affordable. It is delicious and simple! Perfect for the beginning of Autumn.

Roasted Eggplant and Chickpea Soup
olive oil
2 medium eggplants - peeled and diced
1 medium yellow onion - chopped
2 garlic cloves
salt and pepper
15.5 oz can of chick peas - drained and rinsed
4 cups of chicken broth (or water)

1. Preheat your oven to 400 degrees. In a large bowl, toss the eggplant cubes with the onion and two whole garlic cloves in 4 tbsp of olive oil and salt and pepper. Put mixture on a baking sheet.

2. In a bowl, toss your chickpeas with 2 tsp of olive oil, salt and pepper. Put them on a baking sheet. Roast until eggplant is golden (about 35 minutes).

3. Set peas aside and peel your garlic. Add the roasted eggplant mix and the peeled garlic, and chicken broth (or water) in a medium pot. Bring to a simmer over med heat. Mash with a spoon or a masher. Stir in chickpeas and serve!

I also whipped up a quick batch of bruschetta. Believe it or not, we still had a few tomatoes to use up.

Lots of Love,
Sally