A few years ago, you might have thought that quinoa was just another food trend – hot today, gone tomorrow. But, quinoa has stayed the course. This super, and ancient, grain is full of nutrients. It’s versatile, and it tastes great, too. Please don’t call it “kwinoa”. It’s actually pronounced “keen-WA”. Now, turn on that range hood fan and get cooking!
1-1/2 cups quinoa
2 cups vegetable broth
1-1/2 cups water
2 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, minced
1/2 red bell pepper, chopped
6 cups kale, ribs removed and chopped
2 egg whites
4 Tbsp grated lemon zest
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 cups pumpkin seeds
3 Tbsp fresh basil, chopped
1/2 tsp salt and black pepper
Rinse quinoa under cold running water for 1 or 2 minutes. Spoon quinoa into a pot and add broth and 1-1/2 cups water. Bring to a boil. Reduce heat, cover, and let simmer for about 20 minutes, or until water is absorbed. Remove from heat, leave the cover on, and let the quinoa sit undisturbed for 10 minutes.
Preheat oven to 400°F.
Meanwhile, sauté onions in olive oil until softened. Add garlic, bell pepper, and kale. Once vegetables have cooked, add them to the quinoa. Stir in eggs and egg whites, lemon zest, flour, pumpkin seeds, basil, salt, and pepper. Shape into small patties. Place them on a parchment paper-lined baking sheet. Bake for 10 minutes. Flip patties, and bake for another 8 to 10 minutes.
This Apricot-Orange Muscat Sponge Cake might seem like a bit more work than you might be prepared for, but I really encourage you to give it a try. It is an absolute stunner. Beautiful to look at and so, so good to eat. You could substitute strawberries for them apricots, if the fancy takes you. Muscat is a sweet (dessert) wine that complements the apricots, and turns an ordinary sponge cake into a showstopper!
Apricot-Orange Muscat Sponge Cake
1-1/2 cups dried apricots
1 cup Quady Orange Muscat “Essencia”
2/3 cup sugar
1/2 tsp vanilla extract
3/4 cup cake flour
3 Tbsp unsalted butter, melted
1-1/2 cups whipping (35%) cream
1/2 cup sliced almonds
Add apricots and wine to a bowl, and let soak until apricots are soft.
Preheat oven to 350°F. Butter and lightly flour a 9 x 2 inch round cake pan. Line the bottom with a piece of parchment paper.
Combine eggs and sugar in a large, stainless steel mixing bowl placed over a pot of boiling water. Whisk until mixture is warm to the touch. Remove from heat, add vanilla, and beat until the batter is stiff. Feel free to use an electric mixer.
Slowly pour flour over the batter, folding it in with a spatula as quickly as possible. Stir 1/2 cup of the the batter into the butter, then fold the butter mixture gently into the rest of the batter.
Pour the batter into the prepared pan and bake until the top of the cake springs back when touched, about 25 minutes. Cool in the pan for 5 minutes, then turn out onto a rack. Let cool completely.
Drain the apricots, reserving the wine. Chop the apricots.
Which cream until soft, but spreadable. Combine 1 cup of cream with the apricots.
Split the cake in half horizontally. Carefully lift off the top layer. Brush the bottom layer with wine until it is evenly moistened. Spread the apricot-cream mixture over the bottom layer. Brush the cut side of the top layer of cake with the remaining wine. Carefully, place the top layer on the bottom layer. Serve immediately or refrigerate for up to 2 days.
We love these very yummy shrimp and coconut fritters because they’re quick to whip up and they’re perfect for the most casual or the fanciest occasion. They do involve a bit of frying so make sure you turn your range hood fan on about 15 minutes before you start cooking them, and leave the fan running about 15 minutes after you’re done cooking. That extra run time will ensure that the range hood draws up as much as the odors, smoke, and grease that frying produces.
Shrimp and Coconut Fritters
8 oz peeled shrimp
4 green onions, chopped
2 Tbsp coconut milk
3/4 cup all-purpose flour
1 tsp baking powder
2 garlic cloves, crushed
1 tsp fresh ginger, sliced
2 eggs, beaten
1 tsp each salt and pepper
1 tsp soy sauce
vegetable oil for frying
Place shrimp and green onions in a bowl. Add remaining ingredients except oil to the blender. Mix until combined.
Heat oil to 350°F. Carefully place each shrimp into the hot oil and cook for 3 to 4 minutes. Remove shrimp with a slotted spoon and drain on paper towels.
Even though these scrumptious shrimp tostadas cook up very quickly, don’t forget to turn on the range hood fan. The fan will draw up all of the grease, odors, and smoke that even quick cooking can produce.
You will love these ribs. They are so easy to pull together. They are perfect for a game’s night get-together, an easy family dinner, or even a special, celebratory meal. Yes, they are a little messy. But, they’re so worth a few dribbles!
Fire up the bbq for this recipe. Or, if you have a powerful range hood and an indoor grill, you can whip these up quickly in your kitchen.
Jalapeño & Honey Ribs
6 jalapeño peppers, chopped
1 Tbsp olive oil
1/3 cup onion, diced
2 garlic cloves, minced
1/2 cup cold water
1/2 cup honey
1/4 cup cider vinegar
2 Tbsp hoisin sauce
3 Tbsp grainy mustard
1/2 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
1 Tbsp cornstarch
2 lbs ribs
Grill jalapeños until they are charred and blistered. Place in a bowl and cover with plastic wrap until they are cool enough to handle, about 15 minutes. Peel, seed, and chop the jalapeños.
Heat oil in a pan. Sauté onion and garlic until softened. Add water, honey, vinegar, hoisin, mustard, and Worcestershire sauce. Bring to a boil. Add jalapeños. Reduce heat and simmer for 15 minutes. Season with salt and pepper.
Combine cornstarch with cold water. Stir into sauce and return to a boil. Boil until thick.
Sometimes you just need something light, healthy, and refreshing … especially after a month of indulging in holiday fare. This Cucumber Yogurt dip comes together quickly and easily, and you won’t even need to turn on the range hood fan, either.
Cut up an assortment of fresh vegetables and dip away!
2 cups English cucumber, grated
1 cup plain yogurt
1/2 tsp garlic, minced
1/4 tsp salt
1/4 tsp cumin powder
3 sprigs coriander leaves
Combine cucumber, yogurt, garlic, salt, and cumin in a bowl. Garnish with coriander leaves. Serve with an assortment of vegetables.
New Year’s Eve is just around the corner. Are you ready for 2018?
If you’re having a party, let us know what’s on the menu. Remember to turn on your range hood fan 15 minutes before you begin cooking, and leave it running for about 15 minutes after you’re done. Your guests will probably love the aroma of baked desserts. But, grease for frying isn’t so pleasant. The range hood will draw up all the grease, smoke, odor, and steam, and send it to the outdoors where it belongs!
If you’re looking for some New Year’s Eve inspiration, check out our top picks:
I love, love, love fresh figs. Yes, dried figs are great, too. But, there’s something so special about soft, ripe, slightly sweet, fresh figs. Toss in a few other fabulous flavors and you really have the simplest and most wonderful of holiday treats.
Remember to turn on your range hood fan about 15 minutes before beginning this recipe, and to leave it running about 15 minutes after you’re all done.
Honeyed Figs With Walnuts and Blue Cheese
1/2 cup shelled walnuts
12 fresh, black figs
2 Tbsp honey
4 sprigs thyme
1/2 (300g) pkg of blue cheese, well chilled (Feel free to use any cheese you love!)
Toast walnuts on a baking sheet in a preheated 425°F oven for 4 minutes or in a hot pan on the stovetop. Let cool and chop finely.
Cut an “X” in the top part of each fig. Be careful not to cut all the way through. Place figs in a roasting pan. Drizzle with honey and sprinkle with thyme sprigs over the top. Sprinkle with pepper.
Roast figs for about 10 minutes, or until slightly softened.
While figs are roasting, form blue cheese into 12 small balls.
Place figs on a serving platter. Place one cheese ball in the center of each fig. Sprinkle walnuts over top of each fig. If juices remain at the bottom of the roasting pan, drizzle it over top of the figs.
I love this salad. It’s perfect for the height of summer, of course. But, it’s almost more perfect for the middle of winter. I always find I end up eating a lot heavier through the winter. Toss in more desserts during the holiday season than I need, and you can begin to see why I love this light, flavorful, and refreshing salad. You won’t even need to turn on the range hood fan, either!
Clementine, Spinach, & Avocado Salad
6 clementines, separated into slices
2 ripe avocados, pitted and sliced
1 cup pomegranate seeds
1/2 cup pistachios, shelled
6 cups spinach leaves
2 Tbsp olive oil
4 tsp balsamic vinegar
Pinch each salt and pepper
Drizzle half the dressing over the spinach. Toss till well combined. Arrange spinach neatly on a platter.
Arrange clementines and avocado decoratively over the spinach.
Sprinkle pomegranate seeds and pistachios over the platter.
Is this the weekend that you head out to get your Christmas Tree? It is for us. Or maybe this is the weekend that you host your first holiday party. It will be for us, too. Whatever you may or may not be doing this weekend, your range hood is likely to get a good workout at some point over this holiday season.
So, just a quick reminder:
turn on the range hood fan at least 15 minutes before you start to cook;
leave it running at least 15 minutes after you finish cooking;
wash the range hood filter before you start cooking.
Once that’s all done, curl up with a scrumptious dish of Slow-Cooker Spiced Pot Roast!
Slow-Cooker Spiced Pot Roast
1 bottle beer (preferably a dark ale)
1/2 cup Thai sweet chili sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 Tbsp canola oil
1 boneless blade pot roast (about 3 lbs)
2 tsp fresh thyme
1/4 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
2 Tbsp water
Combine beer, chili sauce, soy sauce, sesame oil, garlic, and jalapeño in a slow cooker.
Heat oil in a large frying pan. Sprinkle salt, pepper, and thyme over the roast. Brown the roast all over in the hot pan. Place the roast in the slow cooker. Cover and cook on Low for 8 hours or until meat is very tender.
Remove the roast to a cutting board. Let rest for 15 minutes. Slice the roast or pull apart.
Use a gravy separator or a spoon to remove the excess fat from the liquid remaining in the slow cooker.
Pour gravy from the slow cooker into a pot. Stir cornstarch and water together until well combined. Whisk cornstarch into gravy and bring to a boil. Gravy should be just slightly thickened. If you’d like a thicker gravy consistency, double the amount of cornstarch and water.
Serve pot roast along with warm rolls, coleslaw, and a green salad.