Ingredient of the Month // Leeks

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For February we are cooking with leeks.  Leeks belong in the onion and garlic family and kind of look like giant green onions!  They're sweeter than most onions and make a fabulous edition to most soups and stews.  The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.  

Quinoa with Leeks, Mushrooms and Red Pepper (via My Recipes)

Ingredients

- 2 cups fat-free, low-sodium vegetable broth

- 1 cup water

- 1/2 teaspoon salt, divided

- 1 1/2 cup uncooked quinoa

- 3 tablespoons parsley, chopped

- 1 tablespoon olive oil, divided

- 1/4 teaspoon pepper, divided

- 3 cups leek, thinly sliced (2-3 leeks)

- 4 cups shiitake mushroom caps, thinly sliced

- 1 1/2 cup red bell pepper, chopped

- 1/4 cup dry white wine

- 1/2 cup walnuts, chopped

Process

1. Combine broth, water, and 1/4 teaspoon salt in a large saucepan; bring to a boil. Stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tablespoons parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
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3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup quinoa in each of 4 shallow bowls; top each with 1 1/4 cups vegetable mixture and 2 tablespoons walnuts.

Color Me Domestic - Tabouli Salad

It is always nice starting the work week on a Tuesday! I hope everyone had a nice Memorial Day Weekend.

You've probably had your fill of potato or pasta salads this weekend. But Memorial Day officially opens up the summer BBQ circuit and today's recipe will shake things up for your next one.

Tabouli (or tabbouleh, tabouleh or tabbouli) is traditionally an Arab salad but variations are found in several Mediterranean cuisines. The core ingredients are bulgur wheat, tomato, cucumber, onion, parsley, mint, lemon juice, olive oil and salt. The recipe below is how I usually make it but if you love any particular flavor in this salad more than another feel free to add more to your version!

Tabouli Salad (originally via The Food Network)

Ingredients

 - 1 cup water 
 - 1 cup fine cracked wheat (like bulgar)
 - 1 cup minced fresh parsley leaves
 - 1/2 cup minced fresh mint leaves
 - 1/2 cup finely chopped yellow onion
 - 3 tomatoes, diced
 - 2 cucumbers, seeded and diced
 - 3 tablespoons olive oil
 - 3 tablespoons lemon juice, or to taste
 - 1 teaspoons sea salt

Process
In a large mixing bowl pour the water over the bulgar wheat and cover for 20-30 minutes while other ingredients are prepped. Combine the oil, lemon juice and salt in a small bowl. Chop the herbs, onion, tomatoes, cucumbers and toss together in the bowl with the dressing. When the wheat is tender and all the water has been absorbed toss in the vegetables and dressing and chill for 30 minutes before serving.

This salad is the kind that is better the next day because all of those flavors work together. The onion is softened and the herbs are more potent. Make it the night before your party. Or, make a batch on Sunday and snack on it all week long!

Color Me Domestic - Spanish Breakfast Brussels Sprouts

I learned three things last night. One, this little vegetable is technically called Brussels Sprouts (Brussels being plural and capitalized). Two they're outrageously easy to prepare. Three, they are delicious.

I have eaten them at restaurants but haven't prepared them at home. I consulted my sister-in-law Katie for her recipe and it is easy enough to text it.

Since I was fairly confident Danny hadn't had them before I wanted to serve them with foods I knew he'd like that had strong flavors. I chose chorizo sausage and eggs (we have several left over from brunch ingredients).

The verdict? Danny wants this meal every night and told me to save it for the menu of every restaurant I open in the future.

Spanish Breakfast Brussels Sprouts (serves two with no left-overs)

Ingredients

2 cups Brussels Sprouts (trimmed and quartered)

1 tbsp olive oil

Salt & Pepper

1/2 a lemon

1/3 lb bulk chorizo sausage (or about half of a packaged sausage)

eggs (1-2 per person)

Process

Preheat oven to 400 degrees. Rinse the Brussels Sprouts, trim and quarter them and toss them in olive oil and sprinkle with salt and pepper. Place in a roasting pan and roast, tossing occasionally for 20-25 minutes.

Meanwhile cook the chorizo sausage breaking it into small pieces. Chorizo is a spicy red color so to tell it is done you'd need to break apart a piece or two to check. It is pork based so the meat should be totally white. It will take about 15 minutes on medium heat.

Remove the Brussels Sprouts from the oven and toss with juice of half a lemon. The chorizo should be finished now so toss it with the Brussels Sprouts and place back into the oven with the temperature off to keep them warm. 

Cook one or two eggs per person over easy to medium in the same pan used to brown the chorizo. If you are comfortable poaching eggs that is another tasty option.

To serve dish out the Brussels Sprouts and chorizo into bowls and top with the egg. Mix up the egg with the veggies and sausage and enjoy!

The dish can easily be served for breakfast or for everyone's favorite "Brinner" (Breakfast for Dinner). Or lunch! It is that good.

Color Me Domestic - Middle Eastern Soup

It is officially soup season and around here soup is a weekly ritual. The big le creuset is brought out, veggies are chopped and garlic minced. The best part is when all the ingredients have to simmer together and our small lofted one bedroom space smells wonderful.

We found this one over the weekend and it has warmed us up over these very chilly nights. We used red lentils which actually turn golden when cooked.

Middle Eastern Vegetable & Lentil Soup

Ingredients

1 tbsp olive oil

1 large onion, chopped

2 ribs of celery, chopped

3 cloves of garlic, minced

2 tsp ground cumin

6 cups low sodium vegetable broth

1 & 1/4 cups dry lentils, rinsed and drained

5 cups eggplant, diced (1 small to medium eggplant)

2 zucchini, chopped

1 tomato, chopped

1/2 tsp salt

2 tsp grated lemon zest

1 tbsp fresh lemon juice

1/8 tsp pepper (or more to taste)

Process

Heat the oil in a non-stick dutch oven over medium high heat. Add the onion, celery and garlic and cook, stirring occasionally until the vegetables are lightly browned, about 5 to 7 minutes. Add the cumin and cook until fragrant for about 1 minute.

Add the broth and the lentils and bring to a boil. Reduce the heat and simmer, covered for about 15 minutes. Add the eggplant and return to a boil. Return to a simmer again and cook again for 15 minutes.

Stir in the zucchini, tomato and salt and return to a boil. Reduce the heat and simmer, covered, until the zucchini is just softened but still colorful, 3-5 minutes. Stir in the lemon zest, juice and pepper. 

Serve it up and enjoy.