Quinoa Salad with Orange-Cumin Vinaigrette

We had some vegan and vegetarians at the Cookie Swap so Michael searched Vegetarian Times for a winter vegan recipe.  I got several compliments from non-vegans/vegetarians that wanted the recipe so here it is!  Healthy and delicious quinoa... always a hit.

INGREDIENTS
1/3 cup sliced almonds
1 cup quinoa, rinsed and drained
1/4 tsp. salt
1/3 cup dried apricots, diced into small pieces
1/3 cup raisins
1/3 cup fresh orange juice
1 shallot, finely chopped (2 Tbs.)
2 Tbs. chopped fresh parsley
2 Tbs. chopped cilantro
2 Tbs. chopped fresh mint
1 Tbs. grated orange zest
1/2 tsp. ground cumin
1/2 tsp. ground coriander
2 Tbs. olive oil
2 oranges, peels sliced off and sections cut out

Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.

Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.

Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.

Cookie Swap 2011

Another successful cookies swap has come and gone... and I am just waking up from my cookie coma from eating too many carbs!

Vicky and I had such a fun time hosting our 6th annual cookie swap and we had a delicious and diverse range of cookies this year!  Everyone did such a wonderful job and we had a great time catching up with old and new friends.  Check out the recipes on our Cookie Swap Recipe Blog at bakedfortheholidays.blogspot.com!



As you can see, we had some of our favorite buffet items out to share: red pepper hummus, crostini with prosciutto, goat cheese and fig jam, truffle tremor cheese, lox and cream cheese crostini, fruit salad, and a new vegan dish that got a lot of compliments: Quinoa Salad with Orange-Cumin Vinaigrette!  As requested, we'll post that recipe soon.  Martha also brought over a delicious vegan corn and bean salad (I still need to ask her for the recipe!)

Love all the great food and good friends that make the holidays so wonderful!

How to Buy a Present for an Architect

Michael's boss just sent me this link and I thought it was hilarious... and eerily true in most cases!  I hope all of you that have had the pleasure of purchasing a gift for Michael will find this as amusing as I did.

Asheville

Michael and I frequently discuss how lucky we are to go "home" to two of the most beautiful places in the country: Northern California and Western North Carolina.

It's a North Carolina Christmas this year and, coincidentally, I just read two things today that reminded me of where we'll be spending the holidays... in the mountains, cozied up by the fire, and spending time with friends and family.

I just saw on Facebook that Good Morning America selected Asheville as one of its most beautiful place in America (in addition to Point Reyes).

Then I opened up my email and American Life in Poetry featured a beautiful poem about the Blue Ridge (even though she refers to the Virginia portion of the Blue Ridge, the imagery she describes reminds me of NC).

American Life in Poetry: Column 351
BY TED KOOSER, U.S. POET LAUREATE, 2004-2006

In many of those Japanese paintings with Mt. Fuji in the background, we find tiny figures moving along under the immensity of the landscape. Here’s an American version of a scene like that, by Stanley Plumly of Maryland, one of our country’s most accomplished poets.

Off A Side Road Near Staunton

Some nothing afternoon, no one anywhere,
an early autumn stillness in the air,
the kind of empty day you fill by taking in
the full size of the valley and its layers leading
slowly to the Blue Ridge, the quality of country,
if you stand here long enough, you could stay
for, step into, the way a landscape, even on a wall,
pulls you in, one field at a time, pasture and fall
meadow, high above the harvest, perfect
to the tree line, then spirit clouds and intermittent
sunlit smoky rain riding the tops of the mountains,
though you could walk until it’s dark and not reach those rains—
you could walk the rest of the day into the picture
and not know why, at any given moment, you’re there.

Re-Post: Vegetarian Lasagna

Here's another re-post from our old me.com blog that Apple is ditching soon. This lasagna recipe is a regular in our winter menu and works perfectly with leftover spaghetti sauce.

BECHAMEL INGREDIENTS
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper

LASAGNA INGREDIENTS
A bottle of your favorite tomato-based pasta sauce
Any vegetables you want (we like mushrooms, sauteed onions, zucchini, celery, you get the idea)
12 long ruffle-edged dried lasagna noodles (we use no-boil)
5 ounces (1 3/4 cups) finely grated Parmigiana-Reggiano (Remember, you can always add more cheese... we do)

Make béchamel:
Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.

Make sauce:
Saute your mushrooms, onions, garlic, zucchini, etc. in a heavy pan (we use our 12-inch cast iron skillet) and then add your favorite pasta sauce. Heat it up so it’s bubbling a little.

Assemble and bake lasagna:
Put oven rack in middle position and preheat oven to 425°F.

If not using no-boil noodles, cook lasagna noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.

If using no-boil noodles, just follow instructions on the package and be sure to spread filling all the way to the edge of the noodles so the ends don’t dry out.

Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagna noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagna noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.

Bake, uncovered, until lasagna is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

mmmmm.....

Betterave Rotie Au Fromage De Chevre

This recipe is one of our all-time favorites and definitely a crowd pleaser at dinner parties.  This is one of many recipes that we love in Cooking in Provence and the perfect recipe to use up my autumn arugula!

Roasted Beetroot with Fresh Goats' Cheese

INGREDIENTS
2 large cooked beetroot (you can also find pre-cooked beets at Trader Joe's that work great)
Salt and freshly ground black pepper
4 tbsp walnut oil
7 oz. fresh goats' cheese
1 bunch arugula (or rocket salad)
3.5 oz. sun-dried tomatoes (we use the ones in a jar)
3.5 oz. olive oil
2 tbsp balsamic vinegar

Pre-heat oven to 375 degrees.

Cut beets into wedges and lay flat on a casserole dish.  Season them with salt and pepper and pour oil over the beets.  Roast the beets for 15 minutes on each side.

Chop goats' cheese into chunks and julienne sun-dried tomatoes if not yet sliced.

Sprinkle cheese, arugula and sun-dried tomatoes over the warm beet wedges.  Drizzle with olive oil and vinegar, add more freshly ground black pepper, toss, serve, and ENJOY!

NYC Pre-Christmas Trip: Day 3

We're currently on the train coming home. Of course we pick the seats right behind the screaming child but otherwise, it's been a smooth ride.

We finished off our weekend exploring the southern portion of Central Park. Then shared some delicious macaroons from the newly opened Luradee location on the East side.

A sweet ending to our short, mini-vacation.

NYC Pre-Christmas Trip: Day 2

What a gorgeous day to be in the city! Sunny, 60's, and full of holiday spirit.

We explored Brooklyn, got a lot of exercise by walking everywhere, and had a delicious belated birthday dinner for Michael at Fishtail by David Burke.

It's sad to think we have to leave tomorrow...

NYC Pre-Christmas Trip: Day 1

I just downloaded a new app: instagram! Loving all the filters and definitely taking more pictures.

I also downloaded the blogger app so let's see how this mobile blogging goes!

Here are some of our favorite pictures from this afternoon.

Mr. and Mrs. Ryan's Wedding Album

I just finished Ming-Cee and Patrick's wedding album!

I don't usually like purchasing groupons because I'm REALLY bad about using them before they expire so it just seems a waste of money most of the time... but this was a great investment!  A friend suggest that I purchase a groupon for $35 to get $100 worth of products from Picaboo and it worked perfectly.

I was really pleased with the product and, most importantly, Ming-Cee and Patrick were very happy with their album.  Can't believe my baby sister is all grown up and married!

Holiday Cards!

We just ordered our holiday cards EARLY this year from tinyprints (above is the back of our card... you'll have to be surprised by the front and inside of the card when you get it in the mail, of course). 

We've been extremely happy with tinyprints the last 2 years but after seeing this review of minted on joyus, I may be considering another stationary company next year.  I just LOVE these return address labels!

If you can't tell, I'm already looking forward to the holiday season!

Bless Their Hearts

I just received my Amercian Life in Poetry email and sometimes Ted Kooser finds a poem that highlights our American culture perfectly.  Hope you enjoy this... especially if you've ever lived in the South. 

American Life in Poetry: Column 347
BY TED KOOSER, U.S. POET LAUREATE, 2004-2006

My mother and her sisters were experts at using faint praise, and “Bless her heart” was a very useful tool for them. Richard Newman, of St. Louis, does a great job here of showing us how far that praise can be stretched.

Bless Their Hearts
At Steak ‘n Shake I learned that if you add
“Bless their hearts” after their names, you can say
whatever you want about them and it’s OK.
My son, bless his heart, is an idiot,
she said. He rents storage space for his kids’
toys—they’re only one and three years old!
I said, my father, bless his heart, has turned
into a sentimental old fool. He gets
weepy when he hears my daughter’s greeting
on our voice mail. Before our Steakburgers came
someone else blessed her office mate’s heart,
then, as an afterthought, the jealous hearts
of the entire anthropology department.
We bestowed blessings on many a heart
that day. I even blessed my ex-wife’s heart.
Our waiter, bless his heart, would not be getting
much tip, for which, no doubt, he’d bless our hearts.
In a week it would be Thanksgiving,
and we would each sit with our respective
families, counting our blessings and blessing
the hearts of family members as only family
does best. Oh, bless us all, yes, bless us, please
bless us and bless our crummy little hearts.

Gifts for Sweet Tooth

My wonderful friend just gave me a package of delicious Salty Oat cookies and it reminded me that it's that time again: gift giving season has arrived!

Whether it's a thank you gift, a feel better soon gift, or a happy holidays/birthday gift, I have a ever-growing list of vendors that have surpassed my expectations and that I love to share with my favorite sweet tooths (sweet teeth???)  Whatever.

Chocolate Gourmet: Chicago-based sweet shop selling hand-rolled ugly chocolate truffles, squares, and damn good cookies using all natural ingredients.  I've never tried the squares, but the ugly truffles and damn good cookies are worth the shipping and handling!

John & Kira's:  Philadelphia-based chocolatier makes the most unique chocolate ladybugs and caramel bees!  Great quality and super cute... this one's always a crowd-pleaser.

Kayak Cookies: Maine-based bakery that I just discovered and will definitely be ordering from soon.  The Salty Oat cookies are AMAZING... actually, I'm eating one now.  So good.  My friend picked them up at Teaism in DC (for all you locals) but I'm so glad you can order them online too.

Kron Chocolatier:  Michael and I discovered the famous Budapest crème truffle at Mazza Gallery right across the street from Michael's office when looking for a birthday gift.  These are the most delicate, decedent, and delicious truffles I've ever had.  Mmmmmm....

...and the list keeps on growing.  We love supporting these local bakeries and chocolatiers, instead of Godiva, Vosges, or even See's Candies.  An extra kick of good karma in every delivery.

Torta al Cioccolato

This chocolate tart is from Saveur and made for the hard-core chocoholic (like Michael!).  It is ridiculously dense and delicious served with coffee after a good meal.

The crust is a perfect compliment since it's made from Digestives (you know, those delicious English biscuits served with tea and aren't too sweet).  And this recipe only has 6 ingredients!  I love recipes with only a handful of ingredients!

INGREDIENTS
For the Crust:
2 1/2cups finely crushed digestives (English whole wheat biscuits)
1 tbsp. sugar
4 tbsp. unsalted butter, melted

For the Filling:
16 oz. bittersweet chocolate, chopped
2 cups heavy cream
3 egg yolks

1. For the crust: Preheat oven to 350°. Mix crushed biscuits and sugar together in a medium bowl. Add butter and stir until well combined. Transfer crumb mixture to a 10" false-bottom tart pan. Using your hands, spread mixture out in an even layer, then use your fingertips to press crumb mixture into bottom and up side of pan to form an even crust. Transfer to a baking sheet and bake until crust is set and lightly golden in places, about 15 minutes. Set crust aside until completely cool.

2. For the filling: Melt chocolate in a medium heatproof bowl set over a medium pot of gently simmering water over medium-low heat, stirring constantly, about 5 minutes. Remove bowl from heat and set aside. Heat cream in a medium saucepan over medium heat until bubbles appear around inside edge of pan and cream is just about to boil, then remove pan from heat. Meanwhile, put egg yolks into a medium mixing bowl and whisk until smooth. Gradually whisk about 1/4 cup of the hot cream into yolks, then stir egg–cream mixture back into pot of hot cream. Gradually add egg–cream mixture to bowl of melted chocolate, stirring until well combined and smooth.

3. Pour filling into prepared crust and set aside to cool, about 30 minutes, then refrigerate until chocolate is completely set, about 3 hours. Remove outer ring of tart pan. Serve with sliced strawberries, if you like.

Sour Cream Pumpkin Bundt

I have a confession to make... I did not actually bake this.

Okay, now that my conscience is clear, I will say that I did find the recipe and it turned out so delicious that I WILL make it in the near future and therefore, I find it necessary to put this amazing recipe on the blog.

This recipe is from the Food Librarian and part of her "I Like Big Bundts" series... who doesn't love that?  And my favorite baker/pilates instructor/personal trainer/friend Jennifer actually made this delicious bundt for her loft-warming party to kick off her new studio, Physique Loft in Adams Morgan!  Yay!

All the loft-warming dishes were made with natural, organic ingredients so she used organic pumpkin puree instead of Libby's and organic butter, eggs, sour cream... you get the point.  Also, we ran out of time and did not make the glaze.  I'm sure the glaze is delicious but it was just perfect with a light sprinkle of organic powdered sugar.

Moist.  Not too sweet.  Delicious.  My new fall favorite.

STREUSEL INGREDIENTS
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

Cut butter into the sugar and spices until crumbly.

CAKE INGREDIENTS
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs, room temp
1 cup pumpkin puree (not pumpkin pie mix)
8 oz or 1 cup sour cream
2 teaspoons vanilla extract

1. Preheat oven to 350° F. Prep 12-cup Bundt pan (I use Pam with Flour spray).
2. Make streusel and set aside.
3. Whisk together flour, cinnamon, baking soda and salt in a bowl.
4. Cream sugar and butter together until light and fluffy (about 3 minutes with the paddle attachment).
5. Add eggs one at a time, scraping down sides of bowl.
6. Add pumpkin, sour cream and vanilla.
7. With mixer on low, add in flour mixture until just combined.
8. Spoon half batter into pan.
9. Top with streusel mixture. Don't let streusel hit the sides of the pan.
10. Top with the rest of the batter.
11. Bake for 55 to 60 minutes (depending on your oven) until toothpick or skewer comes out clean. Mine took 55 minutes.
12. Cool for 30 minutes in pan, then depan and cool completely.
13. Top with glaze of powdered sugar and orange juice (can also use milk or cream).

Crazy Autumn Weather

I can't believe it's already November!   Last weekend, we had snow on Saturday... VERY unusual.

Then it was followed by a beautiful Sunday!

And I took this photo today while taking a walk in the park across from our place.

LOVE the changing seasons and it's gotten me very much in the baking mood.  I have tried a couple new recipes and I'll post them soon!

Autumn Herbs and Arugula

Autumn is my favorite season!  Not only is the weather nicer and the leaves are changing, but farmers markets and supermarkets are packed with apples, squash, pears, potatoes and all sorts of goodies!

This is what our balcony garden has dwindled down to: herbs and arugula!

I can't wait to eat our baby arugula soon!

Looks to be growing deliciously!

Chinese Corn and Cabbage Soup

Appetite for China is one of my new favorite cooking blogs since I'm trying to cook some more Chinese recipes.  This recipe is the perfect segway since Mom and Dad Merschat had their first mini-crop of shiitake mushrooms!  We made it this weekend in Barnardsville and my favorite part of this soup is the fresh, sweet corn... delicious late summer/early autumn soup!

INGREDIENTS
8 dried shiitake mushrooms (or substitute fresh shiitake mushrooms)
2 ears sweet corn
4 cups chicken or vegetable stock
2 cups shredded Napa, Savoy, or green cabbage
1 carrot, peeled and finely diced
2 teaspoons sesame oil (or substitute chili oil if you’d like a spicy soup)
Salt and pepper to taste
2 scallions, shredded

1. If you’re using dried mushrooms, soak them in warm water for 10 to 15 minutes. Squeeze out the excess water and discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps.

2. Working one by one, lean an ear of corn against the slide of a large sturdy bowl. With a serrated knife, carefully cut off the kernels while moving the knife away from you. (If you do this on a cutting board, the kernels will likely fly in all directions.) Set the kernels aside and save the cob.

3. In a large pot, bring the stock to a boil over high heat. Add the corn cob and allow it to simmer for 15 minutes so the soup can extract some of the corn flavor. Add the corn, cabbage, mushrooms, and carrot and simmer for another 8 to 10 minutes. Stir in the sesame oil, then salt and pepper to taste. Top off with shredded scallions and transfer to serving bowls.

Little Fruit Bites

I made Stuffed Pear in Puff Pastry the other night and had leftover puff pastry that I didn't want to go to waste.  So I thought, why don't I put a little spoonful of jam and fold the puff in half?

Trader Joe's fig butter and mango butter worked deliciously and wasn't too sweet (but I'm sure any jam would work) or even apple butter!  Perfect for autumn!

Just pop them in the toaster oven at 350 degrees and make sure it gets just a little golden brown (about 10-15 mins).  Yum.  Easy dessert, snack, or breakfast!

Aloe Harvest

My favorite Mama Aloe has been with me since I lived in Chapel Hill and she's a breeder.  Almost every plant lover that's been to my place has adopted at least one of Mama Aloe's babies.

This year she had a pretty easy delivery... no repotting and just a little digging and gentle wiggling.

After the quintuplets' delivery, we just topped her up with fresh potting soil and brought her inside to warm up since the weather's been getting chillier.  I miss the summer planting season but I can't wait for the autumn leaves, crisp air, and scarf-wearing weather!

Let me know if you're in the market to adopt one of these cuties and happy official end of summer!