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Robin did ask where this dish came from.  When I told her 101 Cookbooks she said she had assumed as much.

Predictably Heidi Swanson and predictably good.

Heather’s Quinoa with tofu, kale, shallots and pesto.

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Okay.  It has been way too long since I have cooked and blogged.  Way too long.  There are a few good reasons.  First, we are expecting a baby in August and Robin has not been in the mood for much eating.  Second, I have been much busier at working including a trip to DC last week with the 8th grade.  The highlight of the trip was meeting Jay Carney in the White House Press Briefing Room.  Here I am doing my best CJ Craig.

Back from the trip it is time to get back to the Knitchen.  Tonight I made a tasty black bean and quinoa salad.  Served it with crab cakes.  I also made beans for a Heidi Swanson recipe later this week.

Black Bean & Quinoa Salad

Robin knows how to keep me happy while cooking…yummy cheese on a cracker.

I kept up Super Natural Week cooking Heidi Swanson’s Kale Salad with Toasted Coconut & Sesame Oil.  While we enjoyed the result, I definitely should have used way more kale than the recipe called for. Could just be my love for kale.  Who knows.

The salmon stole the show tonight, though.  I threw a single piece of Atlantic Salmon on the grill and took off one of the best pieces of fish I have cooked at home.  No special treatment.  I just salted, peppered, and olive oiled before putting it on a well oiled grill.  The fish must have been a fattier piece as there were more flare ups than I am use to coming off a piece of fish.  I pulled it off a few minutes before it was ready and put it back on.  The JV move of pulling it off too early allowed me to get the Varsity move of the crossed grill marks.