Onion and Garlic Quinoa

This is a healthy and delicious side dish to serve with almost any entrée.  It is good with chicken, beef, fish, lamb, etc.  In this demonstration, I served it with grilled lamb shoulders in a mint orange sauce (posted March, 2013 on The Swedish Chef).  It is easy to make and only takes about 10 minutes to assemble.  I really think you will enjoy this side dish.


Ingredients:

1 c. quinoa, rinsed and drained
14.5 oz. can chicken broth (almost 2 c.) + 2 T. water
2 T. butter
2 T. olive oil
½ c. onion, chopped
2 T. minced garlic
2 T. minced chives
salt and pepper

 

In a skillet, add olive oil and butter.  Melt, and add onions.  Sauté 3-4 minutes until the onions begin to color and are slightly translucent.  Add garlic and continue to sauté for 2 additional minutes.

Add rinsed and drained quinoa to the skillet, along with chicken stock.  Bring to a boil.  Reduce heat and simmer, covered, until most of the liquid has been absorbed into the quinoa.

Season to taste with salt and pepper.  Add chives and toss until combined. 

Serves 4.

Red Flannel Chicken Hash

The definition of hash is diced potatoes along with some type of diced meat, onions, and other herbs.  I grew up enjoying my mother's version of roast beef hash.  It was a great way to use left over roast beef.  I have made other versions of this recipe, including corned beef and pork.  It is a great economical way of using leftovers.  This recipe gets the name red flannel by including either diced red pepper or, in this case, a jar of pimento.  I hope that you will use this recipe for creating your favorite version of hash.

Ingredients:

5-6 medium russet potatoes (4 cups)
2 c. fresh or frozen corn
4 green onions, chopped
4 oz. jar pimentos, drained and chopped (or 1 medium red pepper, seeded, diced)
3 boneless skinless chicken breasts (approx. 2 cups when chopped)
6 T. butter
2 T. olive oil
½ t. dried thyme
salt and pepper, to taste

 

Add potatoes to 4 quarts of cold water and bring to a boil.  Boil until potatoes are fork tender.  Remove potatoes from the water and allow to cool until you are able to handle them.  Using a paring knife, remove skins from potatoes.  Allow to cool completely before dicing into half-inch cubes.

In this demonstration, we removed corn from the cob to make 2 cups.  If fresh corn is not available, frozen corn or canned corn (drained) may be substituted.

 
Dice pimentos and set aside.

 
In a large skillet, melt butter and olive oil.  Add potatoes to skillet and toss with a spatula until thoroughly coated in the butter/olive oil mixture.  Fry occasionally moving the potatoes with a spatula until they start to brown.

 

Add chicken, corn and pimentos to skillet.  Continue to saute in skillet, turning occasionally with spatula until the potatoes begin to develop a brown crust.  Season with dried thyme, salt and pepper.

Before serving, sprinkle with chopped green onion and toss to combine.

Serves 4.