Craisin & Almond Quinoa with Vinaigrette

Original Recipe: My own concoction

This is something I threw together when I realized we didn't have enough Christmas leftovers to feed the six of us.  It took less than 20 minutes from start to finish, and every person at the table gave it the thumbs up.

The portions can all be played with (except the water-to-quinoa ratio).  When I first stirred the vinaigrette into the finished quinoa part, I thought it was too much.  Luckily it absorbed into the quinoa or something, because it wasn't a soupy mess.  But next time I'd make a little more quinoa for better balance.

Ingredients

4 green onions, chopped

1 Tablespoon olive oil

4 cups water or broth

2 cups quinoa

1/2 to 1 cup craisins

1/2 to 1 cup slivered or sliced almonds

crumbled goat cheese [optional]

* For vinaigrette:

1/4 cup olive oil

2 Tablespoons balsamic vinegar

2 Tablespoons real maple syrup

1 teaspoon Dijon mustard

1/8 teaspoon salt

Directions

(1) In a large sauce pot, heat olive oil over medium-low heat.

(2) Add onions.  Saute 3 to 4 minutes until softened.

(3) Add quinoa & water to saucepan.  Heat until boiling, then simmer about 15 minutes or until quinoa is done (drain excess water if needed).  About 10 minutes into the cooking, add craisins so they have time to soften.

(4) While quinoa is cooking, toast almonds in skillet or toaster oven until very lightly browned.

(5) Whisk all vinaigrette ingredients together.

(6) Add almonds & vinaigrette to finished quinoa.

(7) After mixture has cooled somewhat, add goat cheese if using.

Kid Participation: None...I'd reached my limit on "kid help" while making Christmas cookies earlier in the week.

Spinach, Mushroom, & Caramelized Onion Pasta

Original Recipe HERE

This mean was semi-approved by the kids.  They really liked the pasta and cheese sauce, which was not a surprise.  They didn't like the vegetables, which was also not a surprise.  I will save this for a meal when we have enough adults to consume and appreciate it.

Prepared as directed in the original recipe, the sauce never thickened and was very watery.  I would've liked it to cling to the pasta and vegetables more and pool at the bottom of my bowl less.  I changed the instructions, as listed below, to make the sauce separately.

Shredded mozzarella (or cheese of choice) might help everything stick together better.  Also, it might be good with freshly chopped tomatoes mixed in at the end (or canned petite diced tomatoes during cooking).  A bit of tomato paste in the sauce could be good, too.

 

Ingredients
8 to 12 oz pasta
8 oz mushrooms, sliced
6 oz package babys pinach leaves
2 large onions, thinly sliced
2 Tablespoons butter
2 Tablespoons balsamic vinegar
1 teaspoon olive oil
3 cloves garlic, minced
1 cup grated Parmesan cheese
1 cup milk
salt & pepper to taste
broth as needed

 

Directions
(1) Melt butter in a large skillet over medium heat.
(2) Add onions.  Cook, stirring frequently, 20-30 minutes or until onions are caramelized.  Add broth, 1 tablespoons at a time, as needed to avoid burning and sticking.
(3) Just before onions are done, add balsamic; stir.  Scrape up all bits from bottom of pan.  Remove onions and set aside.
(4) Begin preparing pasta according to package directions
(5) Meanwhile, heat oil in original pan over medium heat.  Add garlic; saute 1-2 minutes.
(6) Add mushrooms and a sprinkle of salt.  Cook about 15 minutes, stirring frequently, until mushrooms have softened.
(7) Turn off heat.  Return onions to pan.  Add spinach; stir until wilted.
(8) In a small saucepan, heat milk until simmering.  Add Parmesan.  Cook, stirring frequently, until well combined and thickened.  Add additional cheese or a tablespoon of flour if necessary.  Season sauce with salt and pepper if desired.
(9) Serve pasta with a scoop of vegetables and desired amount of sauce.

Kid Participation: None.

Feta Pasta Bake

Original Recipe HERE

 

I thought this was good, but the rest of my family members are iffy on feta.  I thought I could sneak it past them if it was cloaked in enough pasta, but no luck.  They ate it anyway, so it must've had some redeeming qualities.

I used spaghetti, but next time I'll use a smaller, bite-size kind of pasta (ditalini? small shells?).  The spaghetti didn't hold the slices together well after serving.  Also, I think it lacked flavor...I was hoping to detect the balsamic more strongly.  I added garlic and tomato paste to the original recipe; the updated version is below.

 

Ingredients

10 oz pasta

1 Tablespoon olive oil

1 to 2 Tablespoons balsamic vinegar

1 pint grape tomatoes or 1 can (14.5 oz) diced tomatoes, drained

1 small onion, chopped

2 cloves garlic, minced

6 oz Feta cheese

1/2 cup Parmesan cheese

1 cup mozzarella cheese

1 cup milk

2 eggs

2 Tablespoons tomato paste.

Salt and pepper

Directions

(1) Preheat oven to 350 degrees F.

(2) Cook pasta as directed.  Drain; rinse with cool water so they are room temperature when being combined with other ingredients.

(3) Meanwhile, heat oil in large, ovenproof skillet.  Add balsamic vinegar.

(4) Add tomatoes, onion, and garlic; saute 3 to 5 minutes.

(5) In a large mixing bowl, combine Feta, Parmesan, mozzarella, milk, eggs, and tomato paste.

(6) Fold cooled pasta into cheese mixture.

(7) Add onions and tomatoes to pasta; mix well.  Return all ingredients to the skillet; spread evenly.

(8) Bake skillet for 30 minutes or until eggs have set in the middle.

 

Kid Participation: None.

Italian Sausage with Red Grapes

Original Recipe HERE

I was doubtful about how this would turn out, but it had a refreshingly different-yet-appealing taste.  The spiciness of the sausage was nicely balanced out with the "tang" of the cooked grapes and the obvious balsamic flavor.  It couldn't be much easier, too.  I served it over rice.

Ingredients

2 Tablespoons olive oil

1 to 2 pounds sweet Italian sausage [I used chicken sausage]

1 to 2 pounds seedless red grapes, stemmed

1/4 cup balsamic vinegar

Salt & pepper

Directions

(1) Cut sausages in half lengthwise, then into slices.

(2) Heat oil in skillet over medium heat until hot but not smoking.  Cook sausages until well browned.

(3) Add grapes.  Cook, stirring occasionally, until sausages are cooked through and grapes are softened (about 10 to 12 minutes).

(4) Stir in vinegar.  Add salt and pepper to taste.

Kid Participation: None.

Honey Mustard Vinaigrette

Original Recipe HERE

I'm saving this recipe solely for the dressing that comes with it.  While I made the accompanying coconut chicken, it wasn't anything special and won't be repeated.  However, the vinaigrette was good and can be either a typical salad dressing, tossed with vegetables, or used as a dipping sauce for meat.

Ingredients

1 Tablespoon olive oil

1 Tablespoon honey

1 Tablespoon white or balsamic vinegar [I used balsamic] 

2 teaspoons dijon mustard

Directions

Thoroughly whisk all ingredients together (preferably several hours before).  Heat in the microwave to serve warm.

Notes: Perhaps a finely chopped shallot added next time.

Kid Participation: None...I don't like mixing children and olive oil.

Asparagus with Mushrooms

Original Recipe Found in Taste of Home's 2006 Quick Cooking Annual Recipes

This recipe was a hit with both kids and both adults in the family.  We ate it as a side, but it could be modified into a main dish if diced chicken is added to the vegetables and it's all served over rice.

Ingredients

1 pound fresh aspargus

1 teaspoon ground ginger

2 Tablespoons olive oil

2-3 cups sliced fresh mushrooms [I used baby bella]

1/4 cup chopped onion

1 teaspoon salt

1/8 teaspoon sugar

1/8 teaspoon pepper

splash of balsamic vinegar [optional]

splash of soy sauce [optional]

Directions

(1) Trim ends off asparagus and cut into 2-inch pieces.

(2) In large skillet, heat olive oil.  Add asparagus and ginger; sautee 2-3 minutes or until crsip-tender.

(3) Add mushrooms, onion, salt, sugar, pepper, balsamic, and soy sauce.  Cook 2-3 minutes or until mushrooms are tender.

Notes: Perhaps a little less ginger next time...the taste was a bit strong.

Kid Participation: None.

Balsamic Chicken Pasta Salad

Original Recipe HERE

Easy and somewhat nutritious. Reminded me that I need a more efficient chopping device than my knife / cutting board / two hands combo, though. It was good served warm and even better cold. This made enough to feed two adults and one child for dinner plus at least two lunches the next day. Since Husband brought leftovers to work to signal his approval, this is going in the "make again" file.

Ingredients

1 box rotini pasta
2 chicken breasts, cut into large bite-size pieces [shears are helpful for this]
1 cup balsamic vinaigrette dressing, divided [I used Newman's]
1 handful of baby carrots
1 green pepper, cored & seeds removed
1 zucchini, peeled
1/2 white onion
1 teaspoon minced garlic, or to taste
dried basil [didn't have fresh]
dried parsley [didn't have fresh]
salt & pepper
cheese [optional; I used it]

Directions
1) Cook pasta noodles according to package instructions. Drain and rinse with cold water. Add to serving bowl with 1/2 cup of dressing.
2) Put chicken in medium skillet with other 1/2 cup of dressing. Saute 5 minutes or until no longer pink in the middle.
3) Meanwhile, chop carrots, green pepper, onion, and zucchini into bite-size pieces.
4) Add veggies, basil, parsley, and minced garlic into the skillet with the chicken. Add 1/2 – 3/4 cups of water.
5) Cover and let steam for 4-5 minutes, or until zucchini becomes translucent [don't let veggies become too soft].
6) Toss chicken and veggies with pasta and dressing [I didn't know whether to include the liquid from the sauce pan, so I didn't, and it was fine]. Season with salt and pepper to taste. Serve warm or refrigerate at least 2 hours.

7) Optional: serve with cheese.

Notes: I liked it with feta; *N* preferred grated parmesan.  It probably would be good with any cubed cheese - I love smoked gouda, so I may try that next time.  And I may use toasted pine nuts to add some crunch.

Kid Participation:

* Shake spices into skillet.

* Stir all ingredients together during final step.