Orange and rosemary glazed chicken recipe

It’s not my husband’s fault he can’t find his way around the kitchen.  He grew up with a mother who is a very willing and capable cook.  She made hot breakfasts every morning and power lunches for school.  Each night she lovingly prepared a fresh, well-balanced dinner.  Then I came along.  I met my husband in college when I was 18 and I already loved cooking for people.  I remember sophomore year my husband and his roommates fasted for Yom Kippur, as in they didn’t eat for 24 hours.  Who doesn’t love cooking for people who are ravenous??  We dated and I cooked.  We married and I cooked.  We had kids and I cooked a lot, and I was happy to do it.

I had two unusual days in a row last week where I had to work past dinner time.  I verbally clued my husband in to all the dinner possibilities using staples from the pantry and the fridge.  There was pesto, poached chicken meat, enough leftover soup for two, cooked brown rice, washed salad greens and vinaigrette in a jar.   With pasta and a can of beans in the pantry, I was sure he could come up with something.  Or so I thought.

I came home from a long day last Monday night and there it was on the kitchen counter — the take-out pizza box.  Sigh.  I don’t know what I was thinking that I could expect the poor guy to throw something together after a hard day of work that he and the three kiddos would want to eat.  I’m sure no one suffered eating pizza that night, but what would he do the next day??  I knew I needed to plan for an easy dinner that everyone would like and that my husband could handle — orange and rosemary-glazed chicken.  This is one of the simplest things you can make and so delicious.  This chicken has saved my life on busy weeknights and has delighted dinner guests alike.  Just marinate the chicken in a few ingredients ahead of time and pour everything into a casserole dish and bake.

I use all-fruit orange or kumquat preserves in the marinade, but I have used apricot, too.  Just make sure it’s all fruit without the addition of any sugar.  The preserves will be sweet enough.  I love rosemary with orange and with chicken, and I happen to have an out-of-control rosemary bush on my front lawn so I never have enough uses for it.  If you don’t have rosemary, thyme works well here, too.  The best part of this dish is the yummy, glaze-y sauce which we spoon over the chicken on the plate, but doesn’t get wasted if you serve this with something like rice or millet to sop it up.  With some steamed or roasted asparagus or sauteed spinach, someone looks like he knows a little something about something.  My hero.

 

 
 
 

 
 
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Orange and Rosemary Glazed Chicken

Pamela
5 from 7 votes
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Servings 6

Ingredients
  

  • 2 ½ - 3 pounds bone-in skin-on chicken pieces* (breasts cut in half), seasoned with 1 ½ teaspoons sea salt or kosher salt as soon as you get home from the market
  • 8 ounces all-fruit orange kumquat, apricot or peach marmalade, about ¾ cup (such as St. Dalfour or Sorrell Ridge)
  • 1 ½ Tablespoons whole grain or stone-ground mustard
  • 2 Tablespoons shoyu or wheat-free tamari or coconut aminos
  • 2 Tablespoons unsalted butter melted (or plant butter)
  • 2 Tablespoons finely chopped fresh rosemary or fresh thyme leaves
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Combine orange marmalade, mustard, shoyu, melted butter, rosemary, and pepper in a glass or nonreactive container that is just big enough to hold the chicken. Add the chicken to the marinade and coat each piece well. Cover and refrigerate for 6-8 hours, or longer if that’s more convenient.
  • Remove chicken from the refrigerator and preheat the oven to 400 degrees. If you’re not in a rush, allow the chicken to sit out at room temperature for 30 minutes. Transfer the chicken pieces and any marinade to a baking dish, such as a 13 x 9 - inch. Bake for 45 minutes or until cooked through and browned on top. Remove from the oven and allow to sit for 10 minutes before serving, if possible.

Notes

*such as 2 breasts cut in half and 2 drumsticks
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Spring green cleaning and a sesame spinach salad recipe

Spring Green Cleaning and a Sesame Spinach Salad Recipe | Pamela Salzman

Spring Green Cleaning and a Sesame Spinach Salad Recipe | Pamela Salzman

Did you miss the January 1st detox craze?  While your friends downed maple syrup and cayenne pepper smoothies, were you cozying up to a bowl of chicken and vegetable stew?  How smart you are!  The winter is not the ideal time to detox.  Granted, if you were overindulging on alcohol, sweets and late night snacks during the holidays, going back to a more normal diet would have been a good idea.  But winter is our time to keep warm and insulated by eating warming foods and hunkered down at home to replenish our energy reserves.

The good news is that the time to start fresh is Springtime.  The energy is ascending from the ground and coming alive.  Now would be a good time to do a little physical spring cleaning, but you don’t necessarily need to go on a liquid diet to do that.  How timely that what is bountiful in the garden right now are nature’s natural detoxifiers — greens!  I always say that if you can eat seasonally and locally grown food, you don’t even need to know why it’s good for you.  Nature gives us just what we need at just the right time.  Dark green leafy vegetables are loaded with chlorophyll which helps to protect the liver and eliminate toxins from the body.  Leafy greens, especially watercress and arugula, can be slightly diuretic and help the liver flush out those toxins, but build strength in the blood with their high mineral content.

Spring Green Cleaning and a Sesame Spinach Salad Recipe | Pamela Salzman

It’s always important to keep dark green vegetables in regular rotation in the diet whether in juices, salads, lightly sauteed or in soups and stews.  At the moment, I am juicing kale and parsley with carrots, apple, lemon, ginger and celery.  Delish!   You can try adding greens to soups — try my Mushroom-Barley Soup with Kale or Vegetable Chili with Swiss Chard or lightly cooked, such the Braised Collards and Cannellinis.  Salads are an easy and familiar way to eat greens.  The Raw Kale Salad with Citrus Vinaigrette is always a winner, especially with the lemon juice in the dressing which helps convert toxins into their water-soluble form so they are easily flushed from the system.  Or try my favorite everyday salad dressing with lemon juice.

Today I’ll offer a new recipe for Sesame Spinach Salad which is one of the most delicious and easy salads you will ever love.  My farmer’s market sells pre-washed baby spinach so you really have no excuse not to make this.  Today I made it plain and simple with a couple handfuls of mung beans sprouts I found at the farmer’s market, but really you can add a zillion different things that would be great — grated carrots, thinly sliced red pepper, blanched broccoli florets, rehydrated seaweed, poached chicken, you get my drift?  A zillion things.   Make the dressing days in advance if you want.  No excuses.

Spring Green Cleaning and a Sesame Spinach Salad Recipe | Pamela Salzman

Sesame Spinach Salad

Pamela
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Ingredients
  

  • 3 Tablespoons sesame seeds toasted
  • ½ pound fresh baby spinach leaves washed and dried
  • 2 handfuls bean sprouts such as mung bean sprouts
  • DRESSING:
  • 3 Tablespoons unrefined extra virgin olive oil can substitute up to half flax seed oil
  • 1 Tablespoon unrefined toasted sesame oil dark
  • 1 Tablespoon unseasoned rice vinegar
  • ¼ - ½ teaspoon of fine grain sea salt
  • a couple grinds of black pepper

Instructions
 

  • Place the spinach leaves, toasted sesame seeds and the bean sprouts in a large salad bowl or serving platter.
  • Place all the dressing ingredients in a small bowl and whisk until emulsified or place them in a screw-top jar and shake vigorously.
  • Dress the salad to coat lightly. Taste for seasoning.

Notes

This is a basic recipe that can be adapted in terms of what is added to the salad. Feel free to add julienned carrots, sweet bell pepper, grilled shrimp, blanched broccoli, cooked soybeans etc. Depending on how much you add, you may need to increase the amount of dressing you make.
Tried this recipe?Let us know how it was!

 

Spring Green Cleaning and a Sesame Spinach Salad Recipe | Pamela Salzman

Artichoke and spinach barley “risotto” recipe

Artichoke and Spinach Barley "Risotto" | Pamela Salzman

Artichoke and Spinach Barley "Risotto" | Pamela Salzman

When I invited some friends over for dinner last Friday night, it seemed like a great idea.  After I finished teaching a class and picking up the kids from school, I would have a few hours to get the house organized and prepare a proper meal before our guests arrived at 6:30.  You know what they say about best laid plans.  My husband didn’t make it home in time to take Mr. Picky to baseball practice.  My girls each needed a ride here and there and then baseball practice was cut short because it was too dark to see the ball.  So my uninterrupted time in the kitchen turned into Pamela’s taxi service.  Has this ever happened to you?

It’s a very good thing that barley risotto was on the menu.  Traditional risotto is one of my favorite comfort foods, but it definitely requires a bit of babysitting.  Maybe I had a hunch that Friday would not be the night to stir a pot of rice on and off for 20 minutes, because I planned for a version of risotto which I could pop in the oven and say “see ya later.”  Barley takes the place of the classic arborio rice in this dish.  Like arborio rice, barley releases that nice starchiness which is essential to make the risotto creamy and rich.  Barley also packs a nice bit of protein and soluble fiber, which helps reduce cholesterol levels and support digestive health, but is missing from white rice.  Unfortunately, barley does contain gluten and is not appropriate for people who are gluten-intolerant.

This risotto almost parallels nature’s transition from winter to spring.  It is hearty with the barley being a bit nutty and chewy, but the leeks, artichokes and lemon help keep everything tasting light and fresh.  I am a huge fan of leeks and how grassy and mild they taste.  If you don’t have leeks, feel free to use shallots or onions.  I am not embarrassed to admit that I don’t enjoy trimming artichokes, so I keep frozen or water-packed artichoke hearts in the kitchen at all times.  Or adapt your favorite risotto recipe to use barley instead.

There’s something about risotto which is like a warm blanket, encouraging you to slow down and relax for a bit.  After a long week and a busy afternoon of shuttling children to and fro, it was so nice to sit down to a civilized dinner with friends.  It didn’t even matter that the house never got organized.

Artichoke and Spinach Barley "Risotto" | Pamela Salzman

Artichoke and Spinach Barley "Risotto"

Pamela
5 from 1 vote
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Servings 6 as a side dish

Ingredients
  

  • 3 Tablespoons unsalted butter
  • 2 cups thinly sliced leeks white and green parts (about 2 medium leeks), washed well
  • 2 garlic cloves minced
  • Sea salt
  • 1 cup barley semi-pearled or hulled (do NOT rinse)
  • Zest and juice of 1 lemon
  • ½ cup dry white wine
  • 3 ½ cups chicken stock or vegetable stock preferably homemade
  • 6 oz. artichoke hearts frozen or water-packed is fine, quartered
  • ½ cup grated Parmesan or Pecorino-Romano cheese or to taste
  • Freshly ground black pepper
  • 2 large handfuls of spinach

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium ovenproof pot or Dutch oven, melt 2 Tablespoons of the butter over medium heat. Add the leeks and sprinkle with sea salt. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute. Add the barley and the lemon zest and stir to combine. Add the wine, raise the heat, and simmer, uncovered, until the wine has evaporated, about 5 minutes.
  • Add all the stock, the artichokes and 1 teaspoon sea salt (add more to taste if your stock is unsalted), and bring to a boil.
  • Cover the pot with a lid and transfer it to the oven. Say "see ya later!" Bake for about 1 hour, until the barley is tender and most of the liquid is absorbed.
  • Remove the pot from the oven and uncover it. If it seems too liquidy, place over low heat and simmer a couple of minutes to reduce the liquid to your liking. I like it it a little looser than a pilaf. Otherwise, stir in the Parmesan, 1 Tablespoon butter, lemon juice, black pepper to taste and the raw spinach. Taste for seasoning and serve immediately. To reheat leftovers, add a little hot water in a saucepan or add enough stock to change it into a soup.
Tried this recipe?Let us know how it was!

 

 

 

 

Artichoke and Spinach Barley "Risotto" | Pamela Salzman

Parchment baked halibut with cilantro and ginger recipe

Parchment Baked Wild Caught Halibut with Cilantro and Ginger | Pamela Salzman

Parchment Baked Wild Caught Halibut with Cilantro and Ginger | Pamela Salzman

When I was a child, my mother would announce on Ash Wednesday, “Since it’s Lent, I would like all you kids to give up something for the next 40 days that would be meaningful to you, something that would be a sacrifice.”  I wanted to give up going to church on Sundays, but my mother suggested that I give up arguing with my sisters.  Hmmm….  There was also the announcement that we would be limiting our meat intake, especially on Fridays when she would serve fish.  My sisters were carnivores and would always grumble about the lack of animal protein to be had.  This was fine by me, however, since I decided when I was 9 years old that I was a vegetarian who liked fish.

I’m not a vegetarian anymore, although I don’t think there’s anything wrong with not eating meat.  Your body will tell you if your not getting enough of something.  But every time Lent rolls around I think about fish on Fridays.  I make fish for my family once a week and I am thankful they like it.  Halibut, especially, is a favorite since it is so mild and works with many different flavors.  Cooking fish in parchment, or en papillote, is one of my favorite ways to prepare it.  Not only is it easy, the parchment keeps all the moisture inside the little packet to basically steam the fish and make it really moist.  Plus, it is a really gentle way to cook fish and protect the wonderful Omega-3 fats that we all need.

I love the combination of cilantro, ginger and green onions, but the recipe works just as well with mint or a mix of cilantro and mint.  Even though I can easily customize each parchment packet, I make everybody’s the same.  If Mr. Picky would like to scrape off his herb mixture, he can (and he does.)  But there are unlimited ways to flavor your fish if you tire of this recipe.  A drop of olive oil or butter, a squeeze of lemon, lime or white wine, a few fresh herbs, salt and pepper and that’s a delicious and light dish.  You can even add some quick-cooking vegetables to the packet, such as thinly sliced zucchini, carrots, spinach leaves, or leeks and you have a one-packet meal.  If it’s a long work day for me or if we have a Little League game just before dinner, I’ll assemble my packets in the morning and refrigerate them.  Take them out before you preheat the oven and bake them for an extra minute since they’ll still be a bit cold.  It’s like someone gave you a gift, in more ways than one.

Parchment Baked Halibut with Cilantro and Ginger

Pamela
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Servings 6

Ingredients
  

  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • 1 teaspoon finely grated fresh ginger
  • ¼ cup fresh cilantro leaves chopped or fresh mint, or a combination
  • 2 cloves garlic peeled and minced
  • ¼ cup green onion chopped
  • pinch of red pepper flakes optional
  • 6 4-6 ounce* portions of wild Alaskan halibut defrosted, if frozen
  • 6 14- inch squares of unbleached parchment paper
  • ½ teaspoon sea salt

Instructions
 

  • Preheat the oven to 400 degrees.
  • Place each piece of halibut in the center of a sheet of parchment. Season lightly with sea salt.
  • In a small bowl, mix together the remaining ingredients until well blended. Place a heaping spoonful of the mixture atop each piece of halibut and spread evenly.
  • Bring 2 opposites sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Place each packet on a baking sheet and bake for 15 minutes.
  • Transfer each packet to a plate and use caution when opening – the steam will be very hot!

Notes

You can also add thinly sliced vegetables to the packets and cook with the fish.
*If you are using pieces of fish that are bigger than the recipe specifies, you may need to make a little more of the herb mixture. I would also consider baking the fish for an extra minute.
Tried this recipe?Let us know how it was!

 

Minted sugar snap peas recipe

Minted Sugar Snap Peas | Pamela Salzman

Minted Sugar Snap Peas | Pamela Salzman

When I’m not teaching cooking classes, I volunteer as a garden educator for a non-profit organization called Growing Great.  I help students at a local elementary school maintain a beautiful organic garden as well as teach them the fundamentals about growing vegetables and fruit.  I think it’s really important that our kids know where our food comes from.  I am fortunate to have grown up with gardens my whole life.  My father has an unbelievable green thumb and we were lucky enough to be able to go to the backyard before dinner and find something that looked good enough to eat.  Yet, no matter how many times I plant a seed in the ground, I am still amazed at what happens.  With some sun, water and a little TLC, that little granule turns into a gorgeous plant that bears incredible-tasting vegetables.

This year our little school garden had a bounty of sugar snap peas.  We picked baskets upon baskets of them to sell at the school’s annual farmer’s market, although we would have had pounds more but the kids couldn’t resist eating them straight off the vine.  Far be it from me to discourage them!  Sugar snap peas are always the most popular spring vegetable that we sell.  They are even more sweet and juicy when they are freshly picked — a real treat!  They are perfect raw in a lunchbox or as an afterschool snack.  But I just love any peas when paired with mint.  It’s a match made in heaven.

If you can find really fresh snap peas, you won’t have to do much to them to make them taste divine.  This recipe is incredibly easy to prepare and delicious in its simplicity.  The only “work” here is trimming the peas and I usually have one of my kids do that.

Minted Sugar Snap Peas | Pamela Salzman

Since the peas cook so quickly, I usually call everyone down for dinner and then turn the heat on under the pot.  I can always count on a little bickering before everyone settles down to his or her seat, so the timing is perfect.  Just keep to the short cook time.  I do think snap peas are better with a little crunch.  This preparation also works with carrots, asparagus, and English peas, too.  If you mix a few together, you’ll just have Springtime in a bowl.

Minted Sugar Snap Peas | Pamela Salzman

Minted Sugar Snap Peas

Pamela
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Servings 6

Ingredients
  

  • 1 pound sugar snap peas trimmed
  • ¾ teaspoon fine sea salt
  • 1 Tablespoon unsalted butter or unrefined cold-pressed extra-virgin olive oil
  • 1 shallot thinly sliced or 1 garlic clove, peeled and crushed
  • 2 Tablespoons thinly sliced fresh mint
  • 3-4 Tablespoons water

Instructions
 

  • In a medium saucepan, add all the ingredients. Bring the water to a boil, lower the heat, cover and simmer for 2-3 minutes or until crisp-tender.
  • Remove garlic if that’s what you used. Season to taste for salt. That's all there is to it. Transfer to a serving bowl and serve immediately.

Notes

Sometimes I like to add the zest of one small orange, lemon or lime to the pot.
Tried this recipe?Let us know how it was!

 

What lurks in your cookware?

A very important element in cooking is the equipment you use.  The quality of your cookware, as well as knowing which skillet to choose for the job are both factors which will affect your food for better or for worse.  If you have ever sautéed with a thin-bottomed pan, you know what I mean.

But something else to consider is the material from which your pots and pans are made.  By arming yourself with a little knowledge, you can steer yourself towards safer options and away from cookware that can compromise the quality of your food and your health.

 

BEST CHOICES:

Stainless Steel – my first choice for sauté pans, saucepans and stockpots. Look for heavy bottomed pans which distribute heat evenly and help prevent scorching.  You may see a “18/10” stamped on the underside of the cookware to indicate a composition of 18% chromium and 10% nickel. If you are sensitive to nickel, stainless steel may not be a good option for you, but it is otherwise non-reactive.  Even though I do love my All-Clad, it’s not necessary to buy the most expensive stainless out there.  There are plenty of good quality, affordable lines available.

 

Cast Iron – Good quality cast iron should last you your whole life, maybe even your grandchildren’s lives.  My mother still has an amazing cast iron skillet that was passed down to her from her grandmother.  It has built up a fantastic natural nonstick finish and is my go-to pan to cook perfect eggs every time.  The downside is that cast iron can be heavy for some people, but the upside is that it is very reasonably priced.  In addition to a 10-inch skillet, I have a griddle by Lodge and grill pans by Staub.  The key with new cast iron is to follow the manufacturers instructions to “season” the pan before using to form a protective seal.  I have also found that I burn food less easily with cast iron than I do with other cookware.  Bonus!

 

Enameled Cast Iron – Among my favorite pieces of cookware are my beautiful enameled cast iron Dutch ovens and saucepans by Le Creuset.  Heavy, yes.  Durable and dependable, absolutely.  Le Creuset can be costly, but it will last forever.  I have pieces that I have used almost daily for 15 years and they still look amazing.  I have tried cheaper “enameled” cast iron pieces that I purchased in reputable stores with a famous chef’s name on them.  They chipped within a week.  Make friends with a nice salesperson in the housewares section of your local department store that carries Le Creuset and ask him or her to alert you when the line will be on sale.  I have bought one new piece per year this way, most of the time at 50% off retail.

 

WHAT I AVOID:

Aluminum – I don’t own a single piece of cookware lined on the interior with aluminum, nor do I heat food in direct contact with aluminum foil.  Aluminum is a highly reactive metal which at the least can impart a unpleasant taste in your food.  But worse is that when heated, aluminum, which is toxic to our bodies, can leach into our food and then enter our bloodstream.  Cooking with acidic foods, such as lemon, tomatoes or vinegar, can cause aluminum to leach even more quickly.  If aluminum is anodized, it is dipped into a hot acid bath to seal the aluminum and it should not leach.  However, if you use metal cooking utensils and scratch the surface of the pan, I think you’re taking a risk.

 

Non-stick – Notice I didn’t come right out and say Teflon.  This is because Teflon is just a brand name trademarked by Dupont and contains a dangerous chemical called PFTE.   Most non-stick finishes are basically plastics bonded to an aluminum pan and contain PFTE even if they claim it’s Teflon-free.  Once these surfaces chip and scratch, toxins can be released into your food.  In addition, Teflon and Teflon-like pans are not meant to be used over high heat since they release gases into your kitchen poisonous enough to kill your pet parakeet.   To cook your morning eggs without sticking, heat your skillet, then add the fat to the warmed skillet.  When the fat is heated, add your eggs and they won’t stick.

 

 

JURY’S STILL OUT:

Ceramic and Titanium-Coated Non-stick – There are new types of non-stick pans that are PFTE and PFOA-free, and instead use a ceramic or titanium coating.  The surface is supposed to be durable and non-reactive.  There are different brands using this new technology from Cuisinart to Bialetti to Xtrema.

Please let me know if you have purchased any of these new, supposedly safer, non-stick pots and pans and which brand.  What has your experience been?  What are your favorite pieces of cookware in your kitchen?

 

Lemon and cumin-scented quinoa recipe

I will admit, the first time I ever made quinoa, I didn’t like it at all.  I cooked it like rice with nothing added and it really wasn’t very tasty.  Who cares if something is super nutritious if it tastes like sawdust?  I am all about deliciousness first.  But then I gave quinoa a second chance by adding some favorite flavors and now we are very good friends.

Haven’t tried quinoa yet?  Pronounced keen-wa, it’s a tiny grain (well, technically a seed) with a light, bouncy texture and a subtle nutty flavor.  Quinoa’s claim to fame, however, is that it is one of very few plant foods with all 8 essential amino acids making it a complete protein.  It is rich in minerals and fiber and is gluten-free.  It is also surprisingly light and much easier to digest than many grains.

One of the best things about quinoa, though, is that even though it is a whole grain, it cooks very quickly — 15 minutes!  If I am home for lunch and I need something fast and easy, I will usually make a pot of quinoa.  While it is cooking, I can assemble a few add-ins like herbs, nuts, cooked beans or leftover vegetables from the night before and tie it all together with whatever vinaigrette is in the fridge or simply squeeze some lemon and drizzle with olive oil.  Better yet, make a big pot earlier in the week and keep it in the refrigerator for salads or to add to soups.  (I even eat it for breakfast, but we’ll save that for another post.)

If you and quinoa never really hit it off the first time, this recipe might bring the two of you back together.  It is a great, easy basic with lots of flavor.  The lemon gives it a nice kick and the cumin adds a mellow earthiness.  I especially like quinoa with something crunchy, like nuts or a crisp vegetable.  I think this recipe is perfect just the way it is, but my daughters always add feta to it (as pictured below, with their favorite kale salad.)  If I haven’t convinced you yet, use quinoa in place of cous cous or orzo in one of your family’s favorite recipes, and I have a feeling you’ll be back for more.

Lemon and Cumin-Scented Quinoa

Pamela, tweaked from martha stewart living
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Servings 4

Ingredients
  

  • 1 cup uncooked quinoa
  • ½ teaspoon sea salt
  • 1/3 cup raw pine nuts toasted
  • 2 teaspoons freshly grated lemon zest
  • ½ cup chopped fresh flat leaf parsley or mint or a combination
  • 1 teaspoon ground cumin
  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Freshly ground black pepper
  • Crumbled feta optional

Instructions
 

  • Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. This removes the natural bitter coating on the grain. Transfer to a saucepan and add ½ teaspoon of sea salt and 1 ¾ cups of water. Bring to a boil, cover, and simmer until water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes.
  • Transfer quinoa to a serving bowl and add pine nuts, lemon zest and parsley. In a measuring cup, whisk together cumin, olive oil and lemon juice. Add to quinoa and toss to combine. Taste for salt and pepper and season accordingly. Top with crumbled feta, if desired.
  • Serve warm or at room temperature. Really tasty even the next day out of the fridge!
Tried this recipe?Let us know how it was!

 

Vegetable stock recipe

I really think it’s worth the effort to make stock from scratch, not only because it’s more nutritious, but because homemade just tastes so much better than the one you get from a box.  Many times you can get away with using water in a soup, but using a flavorful stock will usually make it better.  Vegetable stock is much easier and quicker to make than chicken stock (you actually don’t want to simmer it for longer than an hour.)  I like to cut my vegetables first because I think you get more flavor released into the broth.  This vegetable stock is also great to use in pureeing baby food if you need a little extra liquid.

The recipe below is for my basic vegetable stock, but if I know what I’m using it for, such as a soup with asparagus and leeks, I will add other extras from those vegetables, too.  The tops of leeks and the woody ends from asparagus make a great addition to stock.  Just make sure everything is washed before putting it into the pot.  My mother taught me to take fresh vegetable scraps that you would normally compost and keep a bag of them in the freezer.  When you have a full bag of scraps, just put them in a pot with some additional chopped vegetables and water, and presto!  practically free stock.  The addition of kombu in my recipe is completely optional.  It is a sea vegetable and gives your stock an extra boost of minerals.  Use it if you have it on hand.

Make sure you simmer the stock and don’t boil it vigorously since more liquid will evaporate that way.  I don’t add salt to make vegetable stock, so keep that in mind when you are using this in a recipe.  You may need to add a little extra salt to have the proper seasoning.

Vegetable stock lasts for 5 days in the refrigerator and up to 3 months in the freezer.  I like to freeze it in 2-cup and quart containers because those are the sizes I use most often.  But you can freeze the stock in any size container, even ice cube trays.  If you are freezing in glass, make sure you freeze your liquid without a lid since it will expand.  Once the stock is frozen solid, cover it tightly to protect is from freezer burn.  Also check out my recipe for homemade chicken stock.

Happiness is a freezer full of homemade stock!

Vegetable Stock

Pamela
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Ingredients
  

  • 3 large onions cut into large chunks
  • 2 large parsnips unpeeled, cut into large chunks
  • 2 large carrots unpeeled, cut into large chunks
  • 3 celery stalks cut into large chunks
  • 8 ounces white mushrooms chopped
  • 6 large garlic cloves crushed
  • a few sprigs fresh parsley
  • 2 sprigs fresh thyme or 2 bay leaves
  • 4 quarts water

Instructions
 

  • Place all the ingredients in a large pot and bring to a boil over high heat. Lower the heat and simmer uncovered for 30-60 minutes.
  • Remove the pot from the heat and strain the stock into a large bowl. Push against the vegetables to extract additional liquid. Discard the vegetables.
  • Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Notes

To increase the nutrients, simmer the stock with a strip of kombu.
Other vegetables or scraps you can add that you might otherwise compost or discard: tops of leeks, parsley stems, woody ends of asparagus, shiitake mushroom stems, carrot peels, ends from squashes, etc. You can freeze these scraps until you are ready to make stock. I usually avoid sulfur-containing vegetables such as cabbage, broccoli and cauliflower since their flavors can be overpowering.
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