Quinoa Pilaf with Apples & Cranberries

Original Recipe HERE

 

I thought this was really good, though reactions from the rest of the family was split.  Since it was easy to make and held up well over several days, this will be a contender for something like Thanksgiving.  The apples, cranberry, and pecans give a autumnal vibe.

 

It made an insane amount of food: we ate it as a side for two dinners, plus it gave me several lunches.  Next time I'll cut the amount of quinoa in half (original amounts reflected below).

 

I don't often like nuts in any sort of recipe, but I'm glad I went against type and made the toasted pecans.  They added a nice balance to the other flavors.  I also added some finely-chopped sharp cheddar and gouda in the hopes that the addition of cheese would make the entire thing appeal to the kids.

Ingredients

1 cup white quinoa

1 & 1/2 cups red quinoa

4 cups vegetable or chicken broth

1/4 cup olive oil

1/2 one red onion, diced

2 stalks celery, diced

1 clove garlic, minced

1 & 1/2 teaspoons Herbes De Provence [I used Tuscan blend]

1 teaspoon Salt

pepper to taste

2 Granny Smith apples, diced

1/2 cup dry white wine

1 cup dried cranberries

1 cup pecans, toasted

1 cup sharp cheddar, diced [optional]

1 cup gouda, diced [optional]

Directions

(1) Rinse quinoa in a fine mesh colander; drain.

(2) In a medium saucepan over medium heat, combine quinoa and broth.  When it comes to a boil, cover and turn heat to medium low.  Simmer for about 10 to 15 minutes until quinoa is al dente.

(3) Meanwhile, in a saute pan over medium high, add olive oil, onions, celery and garlic; stir.

(4) Add herbs, salt and pepper. Saute until the onions and celery are translucent, about 8 minutes.

(5) Add apples and wine; simmer 5 minutes to cook out alcohol.(6) Pour onion mixture over cooked quinoa; stir until combined.

(7) Fold in cranberries, pecans, and cheese. Check for seasoning.

 

Kid Participation: None.

Parmesan Orzo with Vegetables

Original Recipe: from my godmother

 

I made this because my kids like pasta and Parmesan, both separately and together.  I thought the appearance of onions and mushrooms might cause problems but that they'd at least be willing to try it.  Willing they were, and then they all decided it needed barbecue sauce.  Hmm...  None really liked it, but I thought it was great.  I'll make it again when more adults are dining with us, and I'll try the water-and-white-wine method instead of the broth (it's the end of a summer spent with four kids together 24/7, so I really can't spare any wine for cooking until September).

 

It barely made one meal's worth, so I would double the recipe next time (that is, if I thought other people in the family would eat it).  Also, I think roasted asparagus or broccoli or sauteed spinach would be a good addition.

 

Ingredients

2 Tablespoons butter
1 small white onion, diced
1 cup chopped mushrooms [I used baby bella]
1 cup uncooked orzo pasta
1 cup water [I substituted chicken broth]
1/2 cup white wine [I substituted chicken broth]
garlic powder to taste [I used 1/4 teaspoon]
salt and pepper to taste
1/4 to 1/2 cup grated Parmesan cheese

 

Directions

1) In a medium saucepan, melt butter over medium heat.

2) Add onions; cook until slightly tender.

3) Add mushrooms and orzo.  Cook, stirring frequently, 5 minutes

4) Add liquid to saucepan.  Bring to a boil, then reduce heat to low.

5) Season with garlic powder, salt, and pepper.

6) Cook 7-10 minutes, or until orzo is al dente.

7) Remove from heat.  Stir in Parmesan.

Kid Participation: Add barbecue sauce...?

Ravioli with Mushroom-Wine Sauce

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes

 

This sauce turned out well but didn't have the intensity of flavor I had hoped.  It was also much too liquid-y to serve to my kids...they need the sauce to cling to the pasta or it'll all get left behind on the plate.  I improvised with my immersion blender, but next time I will drain one can of the tomaotes (the original recipe said to leave both undrained) and add some tomato paste.

 

While it may sound like this isn't a do-over, the kids all ate most of what was on their plate with no complaint.  I had been expecting loud protests about mushrooms, but *N* even said she liked the them in this particular recipe because she couldn't really taste them. 

 

Ingredients

3 to 4 cups sliced fresh button mushrooms

3 to 4 cups sliced fresh portobello, shiitake, and/or crimini mushrooms [I used shiitake]

2 cans (14.5 oz each) diced tomatoes, one drained & one undrained

1/2 cup water

1//3 cup red wine or water

1 to 2 Tablespoons tomato paste

1/2 teaspoon salt

1/4 dried rosemary

4 cloves garlic, finely chopped

1 package (20 oz) refrigerated cheese ravioli

grated parmesan [optional]

 

Directions

(1) In a 4- or 5-quart slow cooker, combine mushrooms, tomatoes, water, wine, salt, rosemary, and garlic.

(2) Cover; cook on low 4-6 hours or high 2-3 hours.

(3) Toward the end of the sauce's cooking time, cook ravioli in a separate pot acording to package directions.

(4) If desired, use an immersion blender or regular blender to puree about 1 cup of the sauce.

(5) Serve ravioli with sauce and topped with parmesan if desired.

 

Kid Participation: None (because just the mere act of having them add the mushrooms to the slow cooker might have turned them off from trying the final product).

Oven-Baked Turkey Breast

Original Recipe HERE

 

I didn't feel like having a full-fledged turkey for Thanksgiving: there's a lot of waste, and I don't like looking at a carcass.  Makes me feel guilty (and hypocritical).  When I broached this to Husband, who had designated himself as Man in Charge of Turkey, he was not pleased.  Before I knew how it happened, turkey duty had been passed to me.  So...while I embraced my added responsibility slightly begrudgingly, I was overall happy to have gotten my wish.

 

I thought about using my mom's traditional Martha-inspired cheesecloth method, but...I didn't.  Maybe next year, since I love the end result.  However, this one made for a fine main dish, and I don't feel our Thanksgiving celebration was diminished at all because we didn't have a pile of bones at the end of the night.  It wasn't overly flavorful; next time I'll add greater amounts of spices just because of personal preference.

 

I made the gravy that the original recipe included.  It was OK, but again, it needed more flavor.  And again, I'll add more seasonings afterward.  Also, upon standing for a few minutes, it began to thicken too much.  I halved the amount of cornstarch and included that updated info in the recipe below.

 

Another reason for not wanting to do a giant turkey is because it takes up our entire oven and makes it more tricky and limiting for preparing and/or reheating side dishes. If I could free up the oven for several more hours than expected, that would be lovely. Since a breast takes less than half the time of a regular turkey to cook, I thought it would make my life a lot easier. And it did.

 

Ingredients

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen [mine was about 7 pounds]

1/2 cup butter, melted

1/4 cup dry white wine or margarine [I used sweet white wine]

1-1/2 teaspoons dried thyme leaves

1 teaspoon Kosher salt

1 teaspoon paprika [I used smoked paprika]

2 cloves garlic, pressed

1 teaspoon cornstarch

2 Tablespoons cold water

 

Directions

(1) Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan.  Roast uncovered 1 hour.

(2) Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture.

(3) Roast 30 minutes; brush with remaining butter mixture.

(4) Roast about 1 hour longer or until thermometer reads 165ºF.

(5) Remove turkey from oven.  Let stand 15 minutes for easier carving.

(6) While turkey rests, pour pan drippings into measuring cup.  Skim fat from drippings. Add enough water to drippings to measure 2 cups.

(7) Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

 

Kid Participation: None.

Sausage & Pea Risotto

Original Recipe HERE

I'm a risotto amateur, and this recipe was not the one to elevate me to "competent."  However, that was due to lack of time and patience.  We were attempting a picnic in the backyard, but kids were getting hungry and the sun was setting.  So I had to rush through the cooking of the arborio rice, and it wasn't quite as tender as it should be.  That didn't matter, since the recipe was great and everyone ate some.

I used chicken bratwurst, which I'd never seen at our deli before.  Loved it; will use it again in other sausage-requiring dishes..  I am not a fan of peas in general, and I think this would be really good with asparagus instead.

Ingredients

1 package pre-cooked sweet italian sausage [I used a 4-pack of chicken bratwurst]

olive oil

1 cup frozen peas

1 cup risotto rice (arborio)

2 cups chicken broth

1 cup dry white wine

1/2 large onion

1/2 cup grated parmesan cheese

salt & pepper

Directions

(1) Slice sausages in half lengthwise.  Slice again, crosswise, into 1/4" thick pieces.

(2) Chop onion into small pieces.

(3) In large pot on medium-high heat, brown sausage with a tablespoon of olive oil.  When done, set aside on paper towel-lined plate.

(4) In same pot, add more olive oil and onion.  Saute until translucent.

(5) Add rice to onion; cook while stirring to lightly toast rice.

(6) Add wine to pot.  Turn down heat to medium; stir frequently & cook until wine is absorbed, 2 to 3 minutes.

(7) Add broth to pot.  Repeat steps used with wine.  When broth has cooked down, add remaining cup.  Entire process should take 15 to 20 minutes.

(8) When rice is tender, add peas (and more liquid if necessary).  Cook for 2 minutes.

(9) Return sausage to pot.  Add parmesan, salt, and pepper to taste.

Kid Participation: None.