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.

Zuppa Toscana - Swedish Chef Style

Zuppa Tuscana is a spicy sausage and bacon soup with russet potatoes and greens, in a smooth, creamy broth.  This is Swedish Chef's adaptation of the popular soup that is served at Olive Garden restaurants throughout the world.  Please try this version.  I think you will find it is delicious.  This recipe can also be made ahead of time and placed in a crock pot, keeping warm until serving.  This makes it great for parties.

Ingredients:

1 lb. spicy Italian sausage, crumbled (I use hot Italian, although sweet is also suitable)
½ lb. smoked bacon, chopped
2 - 32 oz. boxes of low-sodium chicken stock
2 large russet potatoes, cleaned and cubed
2 cloves garlic, peeled and crushed
1 medium onion, peeled and chopped
2 cups kale or Swiss chard, rinsed
1 cup heavy whipping cream
salt and pepper, to taste
4 oz. package instant mashed potatoes
½ c. parsley, chopped

In a medium skillet over medium-high heat, brown sausage, breaking into small pieces.  Brown, drain, and set aside.

Wipe grease with a soft paper towel.  In the same skillet over medium-high heat, brown chopped bacon and cook until crisp.  Drain on a paper towel and set aside.

Reserve 2 T. bacon fat.  In same skillet, sauté onions and garlic until tender.

In a large Dutch oven, add chicken stock.

Scrub two russet potatoes with skins on, and cut into one inch cubes.

Add potatoes, garlic, and onion to chicken broth.  Simmer over medium heat until potatoes are tender.

Add package of instant potatoes; stir to thicken.

Add sausage to the pot.  Reserve 1/3 bacon to garnish later.  Add remaining bacon to the soup, along with the sausage.  Simmer for 10 minutes.

Add heavy cream; stir to combine.

Remove kale leaves from stems; chop leaves.  Add chopped kale (or Swiss chard) and simmer until wilted.

Serve in soup bowls or crocks.  Top with reserved bacon pieces and chopped parsley.

This recipe serves 10 people.  A salad and garlic bread make an excellent accompaniment.

Strawberry Margarita Pie

Ingredients:

3 T. unsalted butter or margarine
2 T. honey
1½ c. crushed pretzels
3 c. strawberry frozen yogurt, softened (ice cream can be substituted if frozen yogurt is not available)
1½-2 c. frozen light non-dairy whipped topping, thawed
1 t. grated lime peel
1 t. lime zest
16 oz. package frozen strawberries, thawed
1 T. fresh lime juice
1 T. tequila (optional)

Melt butter and honey in a medium microwavable bowl.  Microwave on high for 30 seconds, or until smooth when stirred.

 

Add crushed pretzels.  Stir until evenly coated.  Press into the bottom and sides of a 9 inch pie plate.


Preheat oven to 350º.  Bake for 8-10 minutes, until set.  Remove from oven and allow to cool completely.

 

Combine frozen yogurt, whipped topping, and lime peel in a medium bowl.  Gently fold with a rubber spatula.  Spoon into cooled pie crust.  Freeze for 2 hours, or until firm.

Combine strawberries, lime juice, and lime zest in a small bowl.  Stir to blend.  Add tequila (optional) and refrigerate until serving.

Remove pie from freezer.  Allow to set for approximately 20-30 minutes before serving.  Cut pie into 8 portions.  Add strawberry/tequila mixture before serving.