Soups on!

My bestie Ashley bought me an amazing cookbook for my birthday - nothing but soup. I was really excited to find a recipe to make and am so happy that I chose this one. With a few modifications, it turned out great. I'm sure the original recipe is delicious but I am not known for following recipes to a tee.
This is a perfect healthy dish for a cool night.

Creole Shrimp Soup with Quinoa

Inspired by Marian C. Hanna's recipe in The Soup Sisters and Broth Brothers Cookbook

Serves 6
Prep time: 5 minutes
Cook time: 1 hour 20 minutes

Your shopping list:

1/4 cup olive oil
1/4 cup quinoa flour
1 medium onion (yellow or white), finely chopped
1 cup diced celery
1 sweet pepper, diced (I used yellow)
1/2 cup green onions
4 cloves garlic, minced
zest and juice of half of a lemon
2 cups of water
28oz can of diced tomatoes, no salt added
4oz can of tomato sauce, no salt added
5.5oz can of tomato paste
2 tsp worchestershire sauce
1 tsp salt (to taste)
1 tsp ground pepper
1/2 tsp cayenne
2 bay leaves
1 lb raw shrimp, peeled and deveined
1 lb scallops (or add more shrimp)
a handful of chopped parsley for garnish
Optional - cooked quinoa or brown rice

What to do with it:

1. In a large pot, heat oil over medium-high heat until it's shimmering. 
2. Add flour and stir constantly until the roux is the colour of peanut butter.
3. Add yellow onions, celery and pepper to the pot and cook, stirring often, until the onions have softened.
4. Reduce heat to medium and add green onions and garlic. Cook, stirring often, until everything has softened (approx 15 minutes)
5. Add lemon rind and juice to the pot along with water, tomato ingredients, worchestershire sauce, and seasonings. Bring to a boil.
6. Reduce heat and simmer, covered, for 50 minutes (stir occasionally).
7. Remove bay leaves and add shrimp and scallops
8. Simmer, uncovered for about 10 minutes
9. Serve with cooked quinoa and a sprinkle of parsley!

Weekend wonders

I've been bad at posting. The issue with my cooking style is that I make a lot of stuff up! I often fail at measuring and marking my changes to recipes. The result is delicious food with no record of how to replicate it.
I spent this weekend doing some cooking and food prep and it paid off!

Turkey and Spinach Quinoa Casserole

Your shopping list:

2 cups cooked quinoa 

1 lb extra lean ground turkey

half medium onion, chopped

3 cloves garlic, minced

4 mushrooms, chopped

half green pepper, diced

5 handfuls of spinach, chopped if you want

2 cups tomato sauce (I use homemade)

1 cup of panko breadcrumbs

1.5 cups shredded mozzarella cheese, divided

1/8 tsp thyme

1 tsp basil

1/2 tsp chili flakes (omit if sensitive to spice)

Salt & pepper, to taste

A few sprays of olive oil

What to do with it:

1. Pre-heat oven to 375
2. Cook turkey over medium heat in large skillet
3. Once fully cooked, drain fat, remove turkey and add to a large bowl with cooked quinoa
4. Spray pan with oil and return to medium heat
5. Add garlic and onions and sautee until almost golden brown
6. Add vegetables to skillet and cook until spinach is wilted
7. Transfer veggies to bowl and add spices, panko, tomato sauce and one cup of cheese
8. Mix well
9. Pour mix into baking dish sprayed with olive oil
10. Top with remaining cheese and bake for 25 minutes
11. Enjoy once cooked, or freeze individual portions for later!

Where There's a Fish, There's a Dish!

If you haven't already figured it out, I'm a huge fan of quinoa. I'm such a fan, I can't remember the last time that I used rice as a side dish.

After a busy weekend visiting family and then having my first rehearsal, I didn't have time to think ahead to Monday's dinner. I took some rainbow trout out of the freezer and hoped I'd find inspiration by the time I was home from work.

Searching "rainbow trout recipes" doesn't give much that seems appetizing. To be honest, I don't really like fish at all. I eat it because it's something different, and it can be affordable when it's on sale. Of all fish, rainbow trout is the one I prefer. Of course, I like any fish that is battered and deep fried as well!

So, here's what I did with my rainbow trout:

Thai-naise Rainbow Trout with CocoThai Quinoa and Plain Jane Green Beans

inspired by Canadian Living

Prep time: 5 minutes
Cook time: 6-20 minutes (because I like my fish overcooked!)

Your Shopping List:

3-4 rainbow trout fillets, washed and patted dry
2 Tbsp mayonnaise
2 tsp red curry paste (I use Thai Kitchen)
salt & pepper, to taste

1 medium clove of garlic, minced

1 tbsp or so chopped fresh parsley (optional garnish)
1/2 lemon, cut into wedges (optional garnish - in hindsight, lime would likely be better with this) 

2 cups of quinoa, rinsed
1 14oz (414ml) can of coconut milk, unsweetened
1 1/3 cup of chicken broth, no sodium added
1/2 tsp salt
1 tsp sesame oil
1 carrot, peeled and cut into matchsticks
1 cup (ish) cauliflower, broken into bite-sized pieces
2 green onions, white parts sliced
1 medium clove of garlic, minced
1/2 Tbsp Sriracha sauce, or more!
1 lime, juiced

however many green beans you want to eat
olive oil, drizzled
salt & pepper, to taste

What to do with it:

Fish

1. In a small bowl, mix mayonnaise, curry paste and garlic together. Add salt and pepper, to taste.
2. Arrange trout on a baking sheet, in a single layer, skin side down.
3. Place in oven and broil for 6 minutes, about 6 inches away from the top.
4. If you prefer your fish to be well-cooked, leave it for 10 minutes.
5. Realize you REALLY like it cooked and set your oven to 450 F. Remove after 5 additional minutes.

Quinoa

1. In a medium saucepan, mix quinoa, coco milk, broth and salt together. Bring to a boil over medium-high heat. Cook for approx 15 minutes, stirring occasionally.
2. MEANWHILE - Heat sesame oil in a frying pan over medium heat.
3. Add carrots and cauliflower, cook for about 5 minutes (really it's a matter of preference).
4. Reduce heat slightly, add green onion, garlic, and sriracha. If you don't reduce the heat, the sriracha will burn and you will inhale the spicy fumes and choke. Yes, this happened to me.
5. Set aside until quinoa is done.
6. Realize the quinoa is not cooking well without a lid even though the recipe you're using tells you it works.
7. Put lid on the pot, wait an additional 5-7 minutes. Quinoa is less mushy and more cooked.
8. Remove from heat.
9. Mix vegetables with quinoa and add the lime juice.

Green Beans

1. Wash and trim green beans. I break off the ends.
2. Put green beans in steamer basket and add a bit of water to the pot and put the lid on.
3. Turn the element to high and set a timer for 10 minutes.
4. Turn it to low when the water starts boiling.
5. After 10 minutes, remove from heat and remove the lid. (Green beans keep cooking a bit after removing them from heat. If you prefer well-cooked beans, leave the lid on).

Plate your dinner, and garnish - if you so choose.

Fresh parsley from my garden!
Somehow it hasn't been killed by frostbite.

Keen for Quinoa

One day I decided I needed to stop filling up on bread and starting finding more nutritious ways to fuel my body. I approached my brother Nigel for some advice. This is pretty much how our conversation went:

Alyssa: "I'm always starving unless I eat a whole lot of carbs with each meal"

Nigel: "You should try quinoa"

Alyssa: "Quinoa is disgusting...I want good food"

Nigel: "Not only is it DELICIOUS, it's good for you!"

Alyssa: "I don't believe you."

Nigel: "Try this recipe."

Quinoa Salad

Inspired by: Nigel (yogawithnigel.com)

Serves: 2-4 people, depending on what you're eating it with
Prep time: 5 minutes
Cook time: 15 minutes 
Cooling time: a few hours but feels like forever when you're hungry.

Your Shopping List:

1 cup quinoa, rinsed and drained

2 cups low sodium vegetable broth (or chicken broth, or water - you may just add more salt after)

2-3 cloves of garlic, minced or crushed

2 Tbsp Extra-Virgin olive oil

1/4 cup lemon juice, the fresher the better

1/2 English cucumber, diced

1 medium pepper (red, orange, or yellow), diced
1/2 pint of cherry or grape tomatoes (optional)

1/2 cup red onion, diced (optional)

1/4 cup feta, crumbled (optional)

oregano, to taste

salt & pepper, to taste

What to do with it:

1. Add quinoa to a medium saucepan and bring broth or water to a boil.
2. Cover and reduce heat to low, allowing the quinoa to simmer. 
3. Set timer for 15 minutes, because the quinoa will be done after about that much time.
4. If you haven't already, now is a good time to cut up the veggies.
5. Once the quinoa is cooked, add the garlic and olive oil and then mix it up. Transfer to cold bowl.
6. To cool your quinoa, stick it in the fridge or freezer.
7. Once cool, add the rest of the ingredients!
8. EAT it up.

Taste your salad along the way! The first time I made it, I measured out ingredients but I don't do that past the cooking of the quinoa stage. I possibly add more or less lemon juice than I wrote... I will never know/have the patience to measure it. 

My reaction...

Alyssa: "I'm keen for quinoa!"

I'm also keen for Cuban beaches!

and I hope you will be too :)

2 for 1 Recipe!

I love when a recipe includes both the main event and a little something for the side. I have a hard time deciding what sides go well with whatever type of meat I'm cooking. I'm known to just make all of my favourite recipes and pretend they mesh. I rarely plan far enough ahead to properly marinade my chicken, but when I do it's always worth it. This chicken recipe is flavourful and a little more exciting than your average breast.
If you're looking for a great warm quinoa recipe, look no further. Before I found this recipe, I always made cold quinoa salads (like this one). While they are delicious, I hate waiting for them to cool and having to pack my lunch in two containers to avoid heating cucumbers. If you were wondering, sauteed cucumber is revolting.

The list may seem long, but your shopping and prepping will be over before you know it!

Marinated Chicken & Quinoa Salad with Lemon and Mint

from Weber.com by Jamie PurviancePrep time: 25 minutesMarinade time: 2-4 hoursGrilling time: 8-12 minutes

Your Shopping List:

• 4 boneless, skinless chicken breast halves, each about 6 ounces (washed and trimmed of fat)
• 2 Tbsp soy sauce (I suggest low-sodium)
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 Tbsp Dijon mustard
• 1 Tbsp ground cumin
• 2 garlic cloves, minced
• ½ tsp freshly ground black pepper

Quinoa:

• 3 cups low-sodium chicken or vegetable broth
• 2 Tbsp Extra-virgin olive oil
• Kosher salt
• 1-½ cups quinoa
• ¼ cup fresh lemon juice
• 3 scallions (white and light green parts only), thinly sliced
• 1 medium garlic clove, minced
• ½ cup chopped fresh Italian parsley leaves
• ¼ cup chopped fresh mint leaves
• 1 tsp finely grated lemon zest
• ¼ tsp hot pepper sauce (optional)
• ¼ tsp freshly ground black pepper (optional)

What to do with it:

1. Mix marinade ingredients in a measuring cup or bowl. 
2. Place chicken in a large resealable plastic bag and add the marinade. Shake it up! Place bag in a bowl and refrigerate for 2-4 hours (or however long you have). 
3. Once you are too hungry to let the meat marinade any longer, preheat your grill for direct cooking over medium heat and clean it off.
4. Remove the chicken from the bag, discard the marinade, and place the chicken on the grill breast-side down. Keep the lid closed as much as possible and grill for 8-12 minutes (turning once or twice). Once cooked, transfer the chicken to a cutting surface, and cut into 1/2 inch slices - or really, whatever size you want!

Quinoa:

1. In a medium-sized pot over medium-high heat, combine broth, 1 tbsp of oil, and 1 tsp of salt. Bring to a boil.
2. Add quinoa, and lemon juice - stir. 
3. Cover the pot, reduce the heat to low. Stir once or twice over the next 15 or so minutes. By this time, or after all of the liquid is absorbed, your quinoa will be ready. 
4. Fluff (not like a pillow - use your fork) and transfer to a bowl suitable for mixing. 
5. Add the remaining oil, salt and the rest of your ingredients listed under "Quinoa". Stir and taste. Alter ingredients accordingly. 

If you're eating the quinoa and chicken together, spread the quinoa on a serving platter and add sliced chicken.

Please ignore the HUGE piece of lettuce.

 I served mine with a pseudo Greek Salad. Enjoy!