Tag Archives: edamame

Quinoa and Purple Potatoes-Who Knew?

13 Feb

Quinoa: the food that we’re told to eat, but not how to pronounce. While a lot of people think it’s a starch, it’s actually a grain, a seed to be exact, which is why it’s popular among the gluten-free crowd. It’s a curious food, quinoa (and that’s pronounced: keen-nwah), and one that I had never cooked before. The first time I had it was a few years ago at one of my favorite restaurants in Hollywood, Off Vine. It was a stuffed bell pepper and I thought it was so good I vowed to make it.

Well I didn’t. And now almost 3 years later I finally made a quinoa dish. And I have (no surprise) Giada and her “Weeknights With Giada” to thank. However I made 2 small changes. Giada’s recipe calls for frozen peas and black olives. I’m not a fan of either so instead I used frozen edamame (shelled) and sun-dried tomatoes. In addition I steamed my edamame before adding to the cooked quinoa. I still have the rest of the bag of quinoa in my cupboard, so maybe I’ll finally make my own version of Off Vine’s stuffed bell pepper! Stay tuned…but meanwhile, enjoy this quinoa “salad” with purple potatoes from Giada, the kitchen goddess.

Quinoa with Purple Potatoes and Edamame Ingredients L-R: Quinoa, Purple Potatoes, Shelled Edamame, Lime, Sun Dried Tomatoes, Chicken Broth, Olive Oil

Quinoa with Purple Potatoes and Edamame Ingredients L-R: Quinoa, Purple Potatoes, Shelled Edamame, Lime, Sun Dried Tomatoes, Chicken Broth, Olive Oil

QUINOA WITH PEAS AND POTATOES (serves about 3 to 4)

  • 6 ounces Purple Peruvian Potatoes
  • 2 Cups Chicken Broth
  • 2 Garlic Cloves (or 1 if you don’t want too much garlic)
  • 1 Cup (4 ounces) edamame (shelled)
  • 1/4 Cup Sun Dried Tomatoes
  • 2 Tbsp Olive Oil
  • 2 Tbsp Agave Nectar
  • 1 to 2 Tbsp Fresh Lime Juice (1 large lime)
  • Salt and Pepper to taste

If using frozen edamame (or peas if you prefer), be sure to remove them from the freezer first to allow them time to thaw. Measure out what you need in your scale and let them sit on your counter to thaw out.

Shelled Edamame

Shelled Edamame

Next cut your potatoes into about 1/2″ size (bite size) pieces. Fill a large pot about 1/2 to 2/3 of the way with cold, salted water and add your potato pieces. Turn the heat up to high and bring to a boil. And don’t freak out when the water turns green, that’s normal. I googled it and it’s a science thing having to do with levels of acidity in the potatoes. (Pretty cool though!) They should be fork tender, about 15 minutes. Once done, drain and set aside to cool.

Purple potatoes are so pretty!

Purple potatoes are so pretty!

Boiling Purple Potatoes

Boiling the purple potatoes. See the green water? Science!

Purple potatoes cooling down before adding to the quinoa.

Purple potatoes cooling down before adding to the quinoa.

While your potatoes are boiling start your quinoa. Peel and smash your garlic (don’t chop) and measure our your chicken broth and quinoa. Combine all three into a large saucepan (that has a cover) and bring to a boil over medium-high heat. Then reduce the heat to low, cover and let simmer for about 15 minutes or until all the liquid has been absorbed and the quinoa is tender. Remove from the heat and let rest for 5 minutes to finish cooking. Then remove the garlic and discard and using a fork fluff your quinoa. Add in your cooked potatoes and steamed peas and toss well.

With the side of your knife, smash your garlic just enough to let the flavor out.

With the side of your knife, smash your garlic just enough to let the flavor out.

quinoa

Quinoa measured out and ready to cook!

While your quinoa is simmering steam your peas and then set aside. Chop up your sun-dried tomatoes (I used dry versus ones soaked in oil) into small pieces and set aside. (This was instead of the black olives.) In a liquid measuring cup, combine your olive oil and agave nectar to make 1/4 cup total. Pull out a blender or a mini food processor and combine the sun-dried tomatoes, olive oil and agave mixture, lime juice and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Chop until chunky.

Olive Oil and Agave Nectar

Olive Oil and Agave Nectar

Chopped up sun dried tomatoes.

Chopped up sun-dried tomatoes.

Sun Dried Tomato and Agave Dressing

Sun Dried Tomato and Agave Dressing

Pour enough to coat over your quinoa mixture, serve and enjoy! I had mine as a full dinner, but this would make a great side dish as well.

Quinoa with Purple Potatoes and Edamame

Quinoa with Purple Potatoes and Edamame

Advertisements

Baked Salmon with Edamame and Snap Peas

19 Mar

Salmon is one of the most common fish on the market. There is a lot of controversy over farm-raised vs. wild, but I’m not here to talk about that. I love salmon and it’s a fish that is easy to bake in your oven or grill on your barbecue. Salmon is another “super food” because of it’s omega 3s. Growing up, especially when my parents were on Weight Watchers, we would have salmon at least once a week. Costco usually has nice big pieces at a great price so if you’re a member I highly recommend their salmon. I usually buy a piece at my local grocery store though, they’re smaller and usually just as good. This recipe is super simple and anyone can do it. You can pair it with a lot of different side dishes too. I usually pair it with brown rice or green beans, but this time I decided to try a new side dish that I found in my cookbook, “Weeknights With Giada”, Edamame and Snap Peas.

Baked Salmon Ingredients L-R: Rosemary, Onion, Lemon, Salt & Pepper, Salmon

Baked Salmon Ingredients L-R: Rosemary, Onion, Lemon, Salt & Pepper, Salmon

BAKED SALMON (2 to 3 servings)

  • Salmon, 6 to 9 oz piece (one serving is about 3 oz, the size of a checkbook)
  • 1 to 2 Tbsp Olive Oil
  • Half a Lemon
  • A slice or two of an Onion
  • Rosemary (dried or fresh)
  • Salt & Pepper to taste
  • Aluminum Foil

Pre-heat the oven to 350 degrees. Pull a cookie sheet or other oven safe pan out and tear a piece of aluminum foil large about 3 times the length of your fish and place on your baking sheet. Place your fish in the middle of the foil and slightly bend the sides up so the oil won’t travel far. Slice the thin lemon slices, enough for each serving. Cut a thin slice of your onion, you only need a few of the rings. Pour the olive oil on the fish and rub it all over. Sprinkle salt, pepper and rosemary on the fish. If using fresh rosemary, tear off the leaves and sprinkle on the fish. I like to place a lemon slice for each serving of the fish and I lay the onion rings so they are overlapping for one end to the other. Fold all four sides of the foil above the fish and fold together at the top so there’s an air pocket between the seam and the fish. Place in the oven and bake for about 20 minutes. If you want to check if it’s done, a fork should easily separate the fish.

Ready for the oven

Ready for the oven

All wrapped up.

All wrapped up.

Fresh from the oven

Fresh from the oven

While the fish is cooking work on your side dish. If you decide to cook rice, I would start it before putting the fish in the oven. But with veggies, you can start after. Giada’s recipe was actually double what I have below, but since I didn’t want too much leftover, I made half.

Snap Peas and Edamame

Snap Peas and Edamame Ingredients L-R: Frozen Shelled Edamame, Salt & Pepper, Snap Peas, Garlic, Shallot, Olive Oil

SNAP PEAS AND EDAMAME (2-3 servings)

  • 1 Tbsp Olive Oil
  • 1 Medium or Small Shallot
  • 1 Garlic Clove
  • 1 Cup (5 oz) Shelled Edamame
  • 1 1/4 Cup (4 oz) Sugar Snap Peas, Halved
  • Salt & Pepper to taste

Do your prep work first: Thinly slice your shallot, mince your garlic, measure out and cut your snap peas in half and measure out the edamame. *Note: It took me a little while to find shelled edamame, but I did find them in the frozen food aisle after careful searching.

Shallots

Thinly sliced shallots

Snap Peas

Snap Peas

Snap Peas halved

Snap Peas halved

Shelled Edamame

Shelled Edamame

Minced Garlic

Minced Garlic

In a medium skillet heat your oil over medium-high heat. Add in your shallots and cook until soft, but not quite translucent. Add in the garlic and cook for about 30-60 seconds, until you can smell it. Add in your edamame, snap peas, salt and pepper for about 3-4 minutes. Serve and enjoy!

Shallots

Edamame & Snap Peas almost done

Edamame & Snap Peas almost done

I found that the salmon and the edamame and snap peas paired really well together, and I enjoyed it for another two nights. I love that it’s an easy side dish to make and cooks up pretty quickly.

Baked Salmon & Snap Peas and Edamame

Baked Salmon & Snap Peas and Edamame

I had a bottle of Crispin Cider, Single Strength Reserve Bare Naked in my fridge which I opened up and enjoyed. I discovered Crispin Cider after The Blank’s beer festival, Hollywood On Tap, last October. They are my new favorite hard cider and they have so many options! I found this bottle at my local Whole Foods (although I can’t find it on Crispin’s website). This cider is part of a line that is unfiltered, which means you have to swirl it around before drinking to disperse the residual apple-wine sediment evenly. It’s not as sweet as most hard ciders, so if you’re more of a beer fan or just don’t like sweet wines/drinks, try one of these unfiltered lines from Crispin. You won’t be disappointed. If you’re looking to pair it with something else, aim for a white wine rather than a red.

Baked Salmon & Snap Peas and Edamame

Baked Salmon & Snap Peas and Edamame

%d bloggers like this: