Quick Quinoa-Lentil Salad with Feta

I'm admittedly immodest about my savant-like memory of the food items stocked in stores across town. Ask me about price, avilaibility, sizes, freshness, superiority, inferiority...you name it, I can tell you. Just don't ask me when Kevin is in the vicinity, as he'll think you're encouraging my obsessive-compulsive tendencies (why does he always have to be right!).

So I surprised myself for forgetting about canned lentils.

But there they were, on prominent display at Central Market, on a visit several weeks back. On sale, too. I filled the basket with 12 cans; I anticipated groans from Kevin (I have a bargain-hoarding propensity, too), but he picked up a can, scrutinized the label, and quipped, "Cool." Apparently he bought canned lentils frequently when he lived in Paris (that was pre-Camilla, darn it); he's generally pleased with anything that reminds him of his time there, even if it's his wife amassing canned lentils.

Turns out, our local health food store sells them too, as does the our local supermarket (in the health foods section; both sell the Eden Foods brands). Why hadn't I noticed? Ok, Camilla, let it go. On to the yummy recipe.

I was concerned that the lentils might be goopy (it afflicts many a can of black beans, too), so I gave the first can a test run at lunch, free of the critical gaze of both husband and son. To my delight, the lentils were pristine and sludge-free.




































I made some quinoa, cooled it, then combined it with the drained rinsed lentils, a simple lemon-cumin dressing, and a crumble of feta. It was nearly effortless, and thanks to my quick cool of the quinoa in yonder freezer, came together in no time flat (about 30 hands-free minutes). Head to the health food section of your supermarket and seek out canned lentils; it will inevitably lead to many quick, delicious, and very healthy meals!


Quinoa and Lentil Salad with Feta

1 cup quinoa
2 cups water
1 tsp finely grated lemon zest
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tsp ground cumin
1 15-oz can lentils, rinsed and drained (e.g., Westbrae Natural)
4 green onions, thinly sliced
1 small cucumber, peeled, seeded, and diced
3/4 cup crumbled feta cheese
Fine sea salt and freshly ground black pepper

1. Combine the quinoa and water in a medium saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 12 to 14 minutes, until all of the water is absorbed. Drain and run under cold water.
2. Whisk the lemon zest, lemon juice, olive oil, and cumin in a large bowl. Add the rinsed quinoa and remaining ingredients and gently toss to combine. Generously season with pepper and salt. Makes 6 to 8 servings.

Vegan Version: Simply leave out the feta cheese

Vegan Whole Wheat-Flax Pancakes

I woke up sleepy this morning from staying up to watch the Top Chef All-Stars finale; it was worth it. I thought this was the best finale of all the seasons. I was happy Richard won, but--and I never would have guessed this at the beginning, or even in the middle of the season--I ended up rooting for Mike.

That the Bahamas were for the finale location struck an ironic chord, as it was the setting for my own week of food survival a decade ago. Here's the story in a nutshell.

I was dating a guy (let's call him Chester). Chester's aunt was getting married in the Bahamas on New Year's Eve. Chester invited me along. His parents would pay for the lodging--a huge deal for a poor graduate student (me)--and I would pay for the flight. Whoo-hoo! I spent the remainder of my fall semester in Indiana dreaming of white beaches, warm breezes, crisp linens, and posh digs. And food. Gorgeous, tropical food, the very antithesis of singleton -on-a-budget food. I could hardly contain my excitement.

Fast forward to Long Island, Bahamas several months later. I'll gloss over the hour-long, projectile vomit-inducing seaplane ride from Nassau to the remote island, the shabby "resort" (owned by the groom's family and located on the beach-less side of the island), the chilly, gloomy rooms, the polyester bedspreads, my waning relationship with Chester, and Chester's choice to spend most of his days and evenings on the island playing bridge with his elderly aunts. As this is a food blog, I'll focus on the food; more precisely, the lack of food.

No lush fruit. No fresh seafood. No tropical drinks. No exotic nibbles. No dining al fresco to the beat of Caribbean music. Instead, canned food, dried milk, dried eggs shipped weekly from the main island, a dim, dreary cafeteria, and heavy German cuisine. And German pancakes. Leaden, German pancakes

The German pancakes were not mandatory, but they were my only means of survival. Meals followed a strict twice a day schedule: breakfast from 7 to 9 am, dinner at 6 pm. No meals, no snacks, no scraps between 9 and 6, and no stores on the island to buy a single candy bar. I tried gluey muesli and fruit cocktail for days one and two , but felt faint with hunger by 11 o'clock. To make matters worse, Chester's extended family was oblivious to all matters stomach- and palate-related. So day in and day, out, I ate my cheerless pancakes and drafted "Dear John" (make that "Dear Chester") letters.

Suffice to say, I've eschewed German pancakes (and bridge players) ever since. Now my idea of a perfect holiday is as simple as a Saturday morning spent eating a plate of healthy, but not not heavy, whole-grain pancakes--served after 9 am, thank you very much--accompanied by fresh fruit and two very handsome men (one big, one small).

Vegan Whole Wheat-Flaxseed Pancakes
*Makes about 1 dozen medium pancakes

1-1/2 cups white whole wheat flour
2/3 cup wheat bran
1/3 cup ground flaxseeds (also called flaxseed meal)
2 tbsp maple syrup, brown rice syrup, or agave nectar
1 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
2 cups plain or vanilla nondairy milk (you can certainly use regular milk, too)
Vegetable oil for cooking

Assorted fresh fruit (whatever is in season), cut into bite size pieces
Maple syrup or agave nectar for serving

1 In medium bowl, whisk the flour, bran, flaxseed baking soda, and salt. Add soy milk and stir until thoroughly combined.
2. Lightly brush a large nonstick with oil. Heat over medium heat until hot but not smoking.
3. Pour 1/4 cup batter per pancake onto griddle. Cook 3-4 minutes until bubbles appear and pop on surface. Flip pancakes, then turn off heat and let pancakes continue to cook in pan 2-3 minutes longer until pancakes are cooked through. Transfer to a plate to keep warm. Repeat with remaining batter, oiling skillet each time. Repeat to cook remaining pancakes, oiling and reheating griddle between each batch. Serve pancakes warm with fruit and maple syrup or agave nectar (since I'm not vegan, I like mine with some Greek yogurt, too).

Quick Kale & Quinoa Minestrone

We have had some beautiful 80-degree days of late, and while I am loathe to look a gift-horse in the mouth, I've nevertheless been longing for more mild weather before plunging headlong into summer. Call me crazy, but summer in March is a bit much.

My wish came true. I opened the back door to feed kitty and was greeted by cool, gray morning, hovering in the mid-50s; I could have sworn I was transported back to my beloved SF Bay Area. After swearing off soup but a few days before, I found myself pulling out a pot around mid-day for a quick batch of minestrone.

I had a bag of pre-washed, pre-cut kale in the refrigerator, which inspired me to make an improvised minestrone. Kevin seemed particularly pleased to see the kale head into some soup (I had made a cucumber, apple and kale "smoothie" days before that sent him out the door in haste). Quinoa made its way into the pot in place of traditional pasta; it's such an easy swap or addition and makes for a really filling and delicious soup.

Some no-knead bread, baked the day before, was waiting for a dunk in some soup. It didn't have much of a wait; the soup was ready for ladling into bowls in under 30 minutes. Enjoy!

Quick Kale and Quinoa Minestrone

Makes 6 big servings

1 tbsp olive oil
1-1/4 cups chopped onion (about 1 medium-large onion)
1-1/4 cups chopped carrots (about 2 medium carrots—no need to peel)
1 cup chopped celery (about 2 large stalks)
4 cloves garlic, minced or pressed
8 cups prewashed and cut kale
1 14.5-oz can diced tomatoes, undrained
2/3 cup quinoa
8 cups reduced-sodium vegetable broth
1-1/2 tbsp Italian herb seasoning
1 19-oz can cannellini beans, rinsed and drained

1. Heat oil in a large heavy pot over medium-high heat until hot. Add onion, carrots, celery and garlic. Cook and stir 5 minutes. Add kale and cook and stir 1 minute.
2. Add the tomatoes with juice, quinoa, broth, and herbs and simmer, uncovered, stirring occasionally, until quinoa is cooked, about 20 minutes.
3. Place half of beans in a small bowl and coarsely mash with a fork. Stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

KitchenAid Win

I won the video/recipe contest for KitchenAid's Happiest Holiday Recipe Challenge--$7500 in KitchenAid appliances!

Here is my winning recipe:
Orange-Scented Christmas Pavlova with Fresh Fruit

Meringue
6 large egg whites, room temperature
1-1/2 cups granulated sugar
1 teaspoon distilled white vinegar
1 teaspoon vanilla
1/4 cup boiling water

Toppings:
1 cup heavy cream

1 tablespoon granulated sugar
1 teaspoon finely grated fresh orange zest

1/2 teaspoon orange flower water (optional)

3 cups assorted fresh fruit (I like to use segmented oranges, kiwifruit, and berries)

(1)Preheat oven to 350°F. and line a large baking sheet with parchment paper.

(2) In the bowl of a KitchenAid stand mixer, beat together whites, sugar, cornstarch, vinegar, and vanilla on low speed about 30 seconds until just combined. Add boiling water and immediately switch beaters to high speed; beat 2-4 minutes, or until mixture forms stiff, glossy peaks.

(3) Spread meringue mixture onto prepared sheet and shape into a 9- to 10-inch circle with a spatula. Bake 10 minutes, then reduce temperature to 200°F. and bake 45 minutes more. Turn off oven and let Pavlova stand in oven 2 hours until cooled (you can make the meringue a day ahead—great during busy holiday times).

(4) In the cleaned bowl of the KitchenAid stand mixer, beat the cream, sugar, orange zest and orange flower water until it holds soft peaks. Spread over completely cooled meringue. Mound fruit on top of whipped cream. Makes about 10-12 servings.