Quinoa and Mango Salad - Instant Pot or Not!

Yum

Springtime calls for some lighter food and today's salad is a perfect one that you love to have now and throughout the summer.

This salad is filled with healthy goodness such as quinoa, mangoes and cranberries and doused with a light white wine vinaigrette that brings it all together.  I made this with the help of the Instant Pot just to cook the quinoa.  It is such a great item to make rice or quinoa dishes.  The cooking time is reduced greatly and it's a simple way to cook a large amount of grains.  Once the quinoa is cooked and cooled the salad comes together quickly.

If you don't have an Instant Pot all is not lost.  You can still cook the quinoa on the stove top using the directions on the package and pull the salad together just as easily.  

This salad turns out light and refreshing.  We just loved it!  I think this is definitely going to be a new favorite of mine.  We served it with grilled chicken for dinner the first night and then had it for lunch with sandwiches the next day.  Truthfully, we were eating this delicious salad for several days and it kept wonderfully in the refrigerator.  

You need to make this salad...and soon.  It would be a perfect side dish for Easter!

Enjoy!





Quinoa and Mango Salad

serves 6


1 cup uncooked quinoa
1 1/2 cups water
3/4 tsp salt, divided
2 cups mango, peeled and cubed (about 2 large mangoes)
1/2 cup sliced green onions
1/2 cup dried cranberries
2 Tbls parsley, chopped
1/4 cup olive oil
1 1/2 Tbls white wine vinegar
1 tsp Dijon mustard
1/4 tsp black pepper

Place quinoa in a fine mesh strainer and rinse under cold water and drain.  

Instant Pot directions:  Add quinoa and 1 1/2 cups water and 1/4 tsp salt in the Instant Pot and mix well.  Place the lid on the instant pot and move pressure release valve to the sealing position.  Press Manual and cook on high pressure 1 minute. 

When cooking is complete, use natural release for 10 minutes, then release remaining pressure by turning the pressure valve to release.  Press Saute and cook and stir for 1 minute until any excess water has evaporated.

If not using an Instant Pot: cook quinoa on the stove top according to the package directions.

Spread quinoa on a large plate or platter, cover loosely with plastic wrap and refrigerate for at least 1 hour.  

In a large bowl add quinoa, mangoes, green onions, cranberries, and parsley.  Mix well.  In a small bowl or mason jar add oil, vinegar, mustard, 1/2 tsp salt and the 1/4 tsp pepper.  Shake or whisk until blended.  Pour over quinoa and stir until well blended.

Allow to stand 10-15 minutes before serving.

French Chocolate Bark

Yum

Is everyone ready for Christmas?  

I'm as ready as I'm going to get this year.  Our tree's been up for a week or so, the presents are wrapped, the outside is decorated with lights, and the menu is planned....sort of!

So Monday night I made several batches of goodies for MGG to take to work and share with his staff of about 80 guys.  I usually make "The Fudge" which is the original type that you boil, but this year I made a quicker, faster, take on fudge.  I'll share that with you next.  I also made a chocolate bark.  I LOVE bark.  It's easy to make, you can add all sorts of toppings, and make a different flavor variation every time.  

FRENCH CHOCOLATE BARK

I just happened to be watching the Food Network on Sunday and watched Ina Garten (The Barefoot Contessa) make a French Chocolate Bark.  Her version had a sweet salty thing going on with nuts and dried fruit PLUS it had TWO TYPES OF CHOCOLATE!  I new that was the bark I wanted to make this year.  Boy, the flavors did not disappoint!  What a heavenly combination.  Dried apricots, cranberries, and dried cranberries top a mixture of dark and semi-sweet chocolate.  Deep and rich with sweet, tart, and crunchy bites!  WOW!

So after taking a test taste, or two...I promptly stashed some of the bark for us, and packed the rest for the work crew.  It came out perfect, was really easy to make, and was the hit of the holiday treats.

Enjoy!!

French Chocolate Bark

adapted from Ina Garten's French Chocolate Bark

8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole salted, roasted cashews
1/2 cup dried cranberries
1 cup dried apricots, roughly chopped

Place the semisweet chocolate and the bittersweet chocolate in a glass heatproof bowl over simmering water and stir with a rubber spatula constantly, until melted. Line a sheetpan with parchment paper.

Pour the melted chocolate onto the parchment paper and spread it lightly into a 9x10" rectangle. Sprinkle the cashews, apricots, and cranberries over the chocolate. Set for 2 hours or until firm. Break bark into pieces and serve.

Cranberry Walnut Muffins

Yum

Fall reminds me of certain flavors.  Earthy whole wheat flour, cinnamon, pumpkin, apples, and cranberries come immediately to mind.  So today we are going to enjoy a recipe that has some of those flavors to get you in the mood for fall.


I used to work in the MGM Production plaza which was a complex of business headquarters.  It was a great complex and had a building with a food court that housed many different eateries.  One I particularly remember is the Coffee house that was open at the crack of dawn serving coffee drinks and some yummy pastries. 

I remember the day that I tried their Cranberry Walnut Muffins.  I thought I had died and gone to heaven.  A piping  hot muffin filled with crunchy walnuts, juicy plump cranberries, and a hint of cinnamon.  It was earthy, comforting, and oh so satisfying.  That muffin became a daily habit/ritual of mine for quite some time.  So much that I can still taste them all these years later.


It's wonderful how food brings back memories don't you think?  They can trigger all sorts of happy and sad times.  It's a powerful sensory experience when food is linked that way.

So I've decided that enough time has passed since I had my favorite indulgence and I've recreated that muffin at home.  No longer will I be deprived of that comfort feeling I had when biting into that hot muffin!  Today I'm sharing that with  you so that you too can enjoy the comforting feelings.


I took my basic muffin recipe and added some whole wheat flour for earthiness, along with some walnuts for crunch, cranberries for a flavor pop, and a dash of cinnamon.  I made these in an autumn shaped muffin tin of leaves, acorns, etc....but don't despair, they work perfectly in a regular shaped muffin tin!

Try these warm and comforting muffins this weekend.  The aromas that will fill your kitchen will make the masses come running for breakfast!


Enjoy!



Cranberry Walnut Muffins

yield:  6 muffins

Ingredients:

1 egg

1/2 cup 2% milk

1/4 cup Canola Oil

1 cup all purpose flour
1/2 cup whole wheat flour

1/4 cup sugar
1/4 cup brown sugar

2 t. baking powder

1/2 t. salt
1 tsp cinnamon
1/3 cup walnuts, chopped
1/2 cup dried cranberries

Directions:

Preheat oven to 425 degrees.

Place egg, milk, and oil in a large mixing bowl and whisk together until light.  Add flour, sugars, baking powder, salt, and cinnamon.  

Stir until moist. Fold in walnuts and cranberries.  Don’t overmix…batter should be lumpy and a little thick.

Spray a non-stick muffin pan with cooking spray.  Divide batter amongst 6 muffin cups filling most of the way full.

Bake at 425 degrees for 20-25 min.

Breakfast Baking with King Arthur Flour: Cranberry Sticky Buns

By the time you read this I'll be on my way to a much needed vacation.

I'm going to wine country! I'll be knee deep in luscious grapes and loving every minute of it.

Before I leave I had to bring you the last installment of my Sur La Table cooking class.

Sur La Table has partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.

King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used. I use them for all my flour needs. Make sure to try them. The flour is so tender and produces some of the best products you will ever make.

Today I'm bringing you the last item that we made, Cranberry Sticky Buns. These are a mix of all purpose and whole wheat flour so they have a more nutty flavor which is perfect for fall. With the cranberries and the nuts you can't beat the flavor. They are delicious and I hope you enjoy them.

Note: Don't be put off by the long directions. They mostly explain the dough process, which is really quite easy. Try them you'll love them!

My previous item from this Breakfast Baking with King Arthur Flour is here. (Pumpkin Streusel Coffee Cake) and here. (Sausage, Apple, and Cheddar Pocket Pies)

Cranberry Sticky Buns

The Dough
2 eggs
warm water (to make 2 cups)
2 tablespoons sugar
1 tablespoon or packet active dry yeast
2 tablespoons butter, softened, or vegetable oil
1/2 cup nonfat dry milk
2 cups King Arthur Traditional Whole Wheat Flour
1 tablespoon salt
3 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour

Cranberry Filling
8 tablespoons (1 stick) butter, at room temperature
1 to 1 1/2 cups packed brown sugar (depending on how tart or sweet you like your cranberries)
3 cups fresh cranberries or 1 cup dried cranberries (or more or less)
1/2 to 1 cup chopped or ground nuts (optional; leave out, or add even more)

Making the Dough: Break the eggs into a two-cup liquid measure and fill the balance with warm water. Pour this into a mixing bowl and beat until thoroughly blended.

Add and dissolve the sugar and yeast. Let this mixture work until it's bubbly and expanded, 5 to 10 minutes. Then beat in the butter or oil and the dry milk.

When all of this is thoroughly blended, add the whole wheat flour and salt. Stir in 3 cups of unbleached flour until the mixture holds together and pulls away from the side of the bowl.

Kneading & Rising: Turn the dough out onto a well-floured board. This dough will be sticky, so keep your hands well floured. Knead for 3 to 4 minutes, adding only enough flour to keep it from sticking to the board or you. Use a dough scraper to help if you need to.

Give the dough a rest while you clean and grease your bowl. Continue kneading until the dough is smooth, elastic, and no longer sticky. (This will happen, even with a soft dough such as this.) Place it in the greased bowl, cover, put it somewhere cozy, and let it rise until you can poke your finger in it without it springing back, between 1 1/2 and 2 hours. 

Preparing the Filling: While the dough is rising, gather the ingredients for the filling.

If you're using fresh cranberries, cut them in half and simmer them in a saucepan with a couple of tablespoons of water and the greater amount of sugar for 8 to 10 minutes. Keep the heat low and give the mixture an occasional stir.

If you're using dried cranberries, put aside one quarter of the filling ingredients for later.

Shaping & Rising: Half of this dough will fill a 9-inch cake pan. The whole recipe needs a medium-sized roasting pan. If you brush your pans with a thin film of shortening (even before buttering them), it will help prevent sticking.

Punch the dough down and roll it into a large rectangle, about 12 x 24 inches (or, if you haven't the room, two smaller ones, 9 x 16 inches). The dough should be somewhere between 1/4- to 1/2-inch thick.

Spread the softened butter on the rectangle(s), leaving a half an inch around the outside edge unbuttered.

If you're using the fresh cranberries mixture, spread all of it on the surface of the dough leaving, again, a half an inch clear. Starting with the long edge, roll the dough up like a jelly roll. Pinch the outside edge tightly to the main body of the dough. Don't worry about how it looks.

Since this mixture is quite gloppy, lift the roll gently (or cut it in half if you're using two pans) and place it in the pan(s) you intend to bake them in. Cut the roll into 3/4- to 1-inch slices. Arrange them so they have room to expand. Some of the filling will ooze out but don't worry. This becomes the glaze on top after you turn them out of the pan. Cover the buns and let them rise for 45 minutes to an hour.

If you're using dried cranberries, sprinkle the brown sugar over the butter, then the cranberries, and finally the nuts (if you're so moved).

Butter and sugar your pan with the ingredients you had set aside. (You can even throw some cranberries and nuts in as well.)

Starting with the long edge, roll the dough up like a jelly roll. Pinch the outside edge to the main body of the dough. Cut the roll into 3/4- to 1-inch slices. Place the slices in the prepared pans with a bit of space between them so they have room to expand. Cover the buns and let them rise for 45 minutes to an hour.

Baking: Place the pan in a cold oven and set the temperature to 400°F for 15 minutes. During this 15 minutes, the buns will finish rising and assume their final, wonderful, expanded shape.

After this 15-minute period, turn the temperature down to 350°F for a further 20 to 30 minutes. Check after 20 minutes. If there's the slightest aroma of browning sugar, turn the temperature down to 325°F for the final 10 minutes.

Turning Out: While these buns are still hot, loosen the sides a bit with a knife. Then find a plate or platter that will accommodate them.

Invert the platter over the baking pan, flip them both over and allow the baking pan to stay in place for a few minutes to allow everything to come out. (Anything left in the bottom of the pan is fair game for the cook and the helpers.) 

source:  King Arthur Flour.com

Banana Oat Breakfast Cookie

They say breakfast is the most important meal of they day.

After the body has been at rest it's a good idea to feed it in the morning so you energy to last you to the next meal.  It's simple really.  A good energy laden breakfast will satisfy you and give you the pep you need to feed your brain and muscles until lunch time.

During the week I'm not that great of a breakfast eater.  Toast on the run kind of girl.  So when I came across these wonderful breakfast cookies (yes, I said cookies!) that promised me a healthy start to my day I jumped at the chance to make them.  I mean, who doesn't want to eat a cookie for breakfast?

These are low in fat, contain whole grains, and lots of energy producing ingredients that are perfect for breakfast.  Much better than that muffin you pick up at Starbuck's with your morning coffee...

These are also a great snack.  One you should feel proud to feed your kids, and they're gonna love them too!  And since this makes a big batch you can freeze them.  Just pull them out of the freezer to thaw whenever you crave one.
 

They turned out wonderful.  Moist and chewy with some sweetness.  Do you like trail mix, or energy bars?  Well this is just like that, in a cookie.  And I tell you, they will fill you up.  What a perfect way to avoid those mid-morning cravings and avoid all the extra calories.  Perfect in every way.  

Enjoy!

Banana Oat Breakfast Cookie

Adapted from BHG

Yields: 12 breakfast cookies

1 large banana, mashed (1/2 cup)

1/2 cup chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup rolled oats

1/2 cup flour

1/4 cup nonfat dry milk powder

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1 cup dried cranberries 

Preheat oven to 350 degrees.  Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla.   Add oats, flour, milk powder, cinnamon, and baking soda. Stir until combined. Stir in dried cranberries.

Using a 1/4-cup measure scoop, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.

Bake, one sheet at a time, for 13 -14 minutes or until lightly browned. Transfer to wire rack to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Creamy Cranberry Relish Spread

 

Every holiday needs a good appetizer.

I love to munch and I'm sure you all do to.  So there is no doubt that I love to serve a good appetizer for friends and family to eat while the dinner is be prepared.  It wets the appetite.

So today I wanted to share with you a new unique appetizer that I made the other day with my friends along with our desert marathon.  

They had wanted a fresh cranberry sauce.  So we made a relish, but I'm not really into tart cranberries all that much.  By themselves they are just too tart and all I do is pucker!

So we made the relish and yes, it was too tart for my liking.  So I decided to turn this into a spread and add something creamy to cut the tartness.  I used goat cheese which also has tang but enough creaminess to create a foil for the tart cranberries.  Perfect for a spread.

It was a winner!  Creamy, yet tart...perfect with crostini.

This relish would equally be good mixed with marscapone or ricotta, or even cream cheese.  Choose what you like, I'm sure they would all be delishh!

So a new appetizer was born and everyone loved it.  Try it this Thanksgiving and let me know how it turns out.

Creamy Cranberry Relish Spread

serves 12-15

1 orange, unpeeled and preferably
organic, scrubbed
2 bags (12 oz. each) fresh cranberries
1 1⁄2 cups sugar
1⁄3 cup peeled and finely chopped fresh ginger
2 logs of goat cheese

Cut the orange (with its peel on) into 16 chunks and discard any seeds. Working in batches, combine the orange chunks, cranberries, sugar and ginger in a food processor. Pulse to chop fine, stopping once or twice
with each batch to scrape down the sides of the work bowl.

Place in a bowl, cover and refrigerate for 4 hours.  Remove from the refrigerator and add back to the food processor along with the goat cheese.  Pulse until well incorporated.  Serve with crostini.

Swiss Chard and Grilled Chicken Salad

Time to use up some of those wonderful fall/winter vegetables before they are gone!

I've been experimenting with different greens this year.  One of my new favorites is Swiss Chard.  Swiss Chard is a beautiful leafy green vegetable that is very popular along the Mediterranean, and is loaded with nutrients.  

Until recently I had only eaten this vegetable sauteed, but one day while I was lunching at the fresh salad and hot food bar at Whole Foods I came across a salad made with Swiss Chard.  Wow! What a wonderful base for a salad.  Raw, tender leaves mixed with various yummy toppings and drizzled with a nice dressing...oh this is excellent!

I just knew that I had to make my own salad using this great vegetable.  So off I went to buy some Swiss Chard.  There are two types you can get, the original Swiss Chard with white stalks or ribs, and a Rainbow Swiss Chard that has varied colors of ribs.  Of course I chose the Rainbow Swiss Chard because they were so pretty.  One difference between the two that you should know is that the ribs on the Rainbow are quite tough and the thick parts should be removed for ease of eating.  The white ones are less tough and can be eaten with little problems.

See how pretty these are?

So basically you just substitute the Swiss Chard for the lettuce your would normally use in the salad.  Add your favorite toppings and go!  I chose to grill some chicken, and add cranberries and walnuts, plus some luscious goat cheese for my toppings.  A splash of balsamic vinaigrette, homemade or purchased works equally well. (See below for my simple homemade version)  What you end up with is a wonderful salad that is good for you!  Aside from all that...it just tastes darn good!

Hope you enjoy this!



Swiss Chard and Grilled Chicken Salad

Serves 4

½ lb boneless skinless chicken breasts cut into cubes
salt & pepper
1 T olive oil
1 bunch of Rainbow or Red Swiss Chard, washed and woody stems removed
1/3 c dried cranberries
¼ c toasted walnuts
2 oz goat cheese crumbled
¼ c balsamic vinaigrette

Heat olive oil in a medium skillet over medium heat.  Salt and pepper chicken breasts to taste.  Add chicken to the hot skillet and cook, stirring frequently, 5-6 minutes or until cooked through and golden brown.  

On a large platter or in a bowl place torn Swiss chard, cranberries, walnuts, and goat cheese.  Add chicken.  Add balsamic vinaigrette and toss to evenly coat.  Serve.


Beth's Simple Balsamic Vinaigrette

Makes: 3/4 cup

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper

In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.  Store in a small mason jar or airtight container for 3-4 days.

Granger Cookies

Sometimes you need a little sweet treat!

Even though we all strive to eat healthier every year, sometimes to curb cravings you should treat yourself (in moderation) to a treat.  Part of the Eat Well 2013 motto is to strive for fresh, clean eating and to limit the amount of processed foods.  But, it also allows for an indulgence every now and then.

These are my sweet treat (ok, not counting the Valentine's Day dessert!).  So I stole found another old time cookie recipe from my mom's sacred recipe box.  Mom said they are a cookie from the 50's from a man name Granger in Australia.  Great era don't you think!  The web shows may versions of these cookies floating around.  I'm glad to have the ones mom thought were great.  These cookies were very popular and once you make them you will see why.  They are a spin off of a chocolate chip cookie.  A little sweeter, and crispier than your average cookie, but great nonetheless.  

Easy to whip up on the weekend with your kids...or not and make them for yourself!  Isn't it great to be able to share recipes of old with new generations, and teach them the fundamentals of cooking??  

Share some love this weekend by making a batch of these great cookies!

Granger cookies 

mom's recipe

Ingredients

½ cup soft butter
1 1/4 cup brown sugar
1 tsp vanilla
1 egg, beaten
1 1/2 cups plain flour
1/2 tsp baking powder
1 1/2 cups chocolate chips 

1/2 cup raisins or dried cranberries

Method

Preheat oven to 180°C (350°F) and grease a baking tray (cookie sheet).

Cream butter and sugar. Beat in vanilla and egg. Stir in sifted flour and baking powder until just combined. Stir through chocolate chips and cranberries.

Log method: Form the mixture into a log and either use now or freeze for later.   To make now slice into 1 inch thick rounds and bake 15 - 20 minutes until brown.

Drop cookies:  Place spoonfuls of mixture onto baking tray, allowing room for spreading. Cook for 15 – 20 minutes or until golden. Allow to cool.

Cranberry Orange Quick Bread

I just love a good quick bread don't you?

One reason, is that they are is easy to make, and quick to pull together.  You can eat if for breakfast, a snack, or serve it for dessert.  What can be more versatile than that?  

I have a collection of quick bread recipes that I've had for years, but one of my favorites, along with my mom's is a Cranberry Orange Quick Bread.  There is just something about cranberries combined with orange that works so well.  To give it a southern twist we always throw toasted pecans in our quick bread for a little crunch.  It's just the best addition.

So when I visited my mom recently, one thing I always do is make some type of sweet to snack on during the week.  This time it was this wonderful quick bread.  Mom likes to toast it with a smear of butter for breakfast.  Yum Yum!  

This recipe goes together quickly and comes out perfectly.  A nice dense cake like bread that is both sweet and tart, and has the perfect crunch!

Hope you take time out to try this family favorite, it's scrumptious!

Cranberry Orange Quick Bread

make 1 loaf
time: 1 hr 20 min.

1 cup low fat 2% milk
1/4 cup vegetable oil
1 T grated orange peel
1 egg
2 cups all-purpose flour
1/3 cup sugar
3 t baking powder
1/2 t salt
3/4 cup fresh or frozen cranberries, chopped
1/2 cup toasted pecans, chopped

Heat oven to 400°F.  Spray a 9"x5"x3" loaf pan with cooking spray.  

Whisk milk, oil, orange peel and egg product in large bowl with spoon. Stir in flours, sugar, baking powder and salt just until flour is moistened (batter will be lumpy). Fold in cranberries.

Pour batter in loaf pan.  Tap on counter to remove any air pockets. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing.