Confetti Rice Salad – Celebrating Your Improved Knife Skills

If you don’t do a lot of cooking, this confetti rice salad recipe might be the kind of thing you disregard, since it probably appears to require lots of slicing and dicing, which is true, but that’s a bad reason to not make it. That would be like not using real confetti for your celebration because it’s hard to clean up.

The truth of the matter is, with very little practice, all the veggies for this salad can probably be prepped in less than 15 minutes. In fact, this would be a great recipe to set your benchmark, and then see how you improve over time. Or, just use a food processor to chop everything. Either way, it’s worth the effort.

Obviously, you can adapt this recipe a thousand different ways, and I’m not just talking about which vegetables you toss in. If you want something creamier, you can add some mayo, or sour cream, or any combination of both. If you do, I’d cut back on the oil and vinegar a bit, but either way, make sure you hold back some of whatever you’re dressing this with.

Any dressing you add before it goes in the fridge will be full absorbed, and I think the texture is much nicer if we moisten the salad with more before service. That’s up to you also, but we don’t want our confetti rice as dry as the real stuff. Other than that, not much can go wrong, and I really do hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

2 cups white long grain rice

1 teaspoon kosher salt

2 tablespoons olive oil

3 cups boiling water

- Place in 9 x 12 baking dish, cover, and cook rice for 35 minutes, then let rest 10 minutes, before fluffing.

1/2 cup green peas

1/2 cup sliced blanched green beans

1/2 cup finely diced blanched carrots

2 large red bell pepper, finely diced

1 large orange bell pepper, finely diced

1/4 cup sliced green onions

1/4 cup red onions

2 teaspoons kosher salt, plus more to taste

cayenne to taste

3/4 cup sherry and/or rice vinegar (add 1/2 cup before fridge, and 1/4 cup after)

3/4 cup olive oil (add 1/2 cup before fridge, and 1/4 cup after)

1/4 cup freshly chopped dill

1/4 cup freshly chopped Italian parsley

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Chocolate Granola – Take That, Count Chocula!

I know chocolate granola sort of sounds like candy, but introducing cocoa into the mix not only makes it delicious, it also actually makes it better for you! Possibly. No one is really sure. The point is this really tastes great, and would make a wonderful treat for the chocolate lover, mother or otherwise, in your life.

I showed amazing restraint not adding anything more that oatmeal and almonds, since I really think that’s the best plan for the chocolate base, but I would have no problem with you accessorizing this as you see fit. Coconut flakes are an obvious choice, as are other usual suspects like dried fruit, any and all nuts, and assorted seeds.

If you want a stickier granola, that will more easily clump together, you can up the brown sugar and maple syrup a bit, as I used the bare minimum in this recipe, but I think it’s plenty sweet enough, especially if you’re a fan of dark chocolate.

Speaking of chocolate, I used Guittard’s Cocoa Rouge, a Dutch-process cocoa, which has a lower acidity than regular cocoa, and works perfectly flavor-wise. However, I’ve heard that type of cocoa doesn’t retain as much of the nutritional value, due to the way it’s processed. The good news is, any high-quality cocoa will work here.

By the way, I was only half-kidding about making this for someone, and then keeping it all for yourself, so best play it safe, and make a double, or triple batch. No matter how much you make, or what you add in, I really hope you give this a try soon. Enjoy!



Makes about 3 1/2 cups of Chocolate Granola:

1/3 cup packed brown sugar

1/4 cup maple syrup

2 tablespoons vegetable oil

1/2 teaspoon vanilla extract

3/4 teaspoon kosher salt (or 1/2 teaspoon fine salt)

pinch of cayenne

3 tablespoons unsweetened cocoa (Dutch-processed if possible)

2 cups rolled oats

3/4 cup chopped almonds

- Mix, and bake at 250 F. for about an hour, or until as crunchy/chewy as you like.

Scottish Oatcakes – The Pancake, Not the Paperweight

If you Google, “Scottish Oatcakes,” you’ll see lots of pictures of what looks like thick, dense, pressed oatmeal cookies, which is the most common version of this recipe. To be honest, I’m not a huge fan of those, since they tend to be very heavy, and filling, and not really something I want to feature as the centerpiece for a fancy brunch menu.

However, there is another pancake-like version, and this is my twist on that. I should’ve probably come up with my own, more appropriate name, but I really love saying “Scottish Oatcakes,” and it just sounds like something you’d want to eat for breakfast.

Once you mix up your batter, you can cook it right away, which produces something that looks identical to what we have here, except the texture will be much more toothsome. I do enjoy that approach, but if you let the mixture sit for a while, the oats continue to soften, resulting in a creamier center. I’ve also let this go overnight, which will give you a texture very similar to actual oatmeal. 

Regardless, you’re still going to get a beautifully browned, crusty exterior; and it’s that contrast that makes this so unique. Some people like to add dried fruit to these, but I do not. The same goes for the traditional pinch of cinnamon, since I really don’t want these to taste like oatmeal raisin cookies. As usual, suit yourself, but either way, I really do hope you give these great oatmeal pancakes a try soon. Enjoy!



Ingredients for 6 Scottish Oatcakes:

(this is only 2 portions, so feel free to double or triple the recipe)

1 cups *rolled oats

1 cup heavy cream

1 teaspoon lemon zest

2 teaspoons lemon juice

1 large egg

1 teaspoon honey

1/4 teaspoon fine salt

1/4 teaspoon baking soda

1/4 cup **self-rising flour

1/4 cup melted butter for panfrying

* I used the regular kind, but if you have to use the instant ones, I probably wouldn’t cook them. I’d just mix them with the cream, and let it sit until the mixture thickened up. By the way, this is just a theory, as I’ve never attempted.

** If you don’t have self-rising flour, just add 1/4 cup of all-purpose flour, plus 1/2 teaspoon of baking powder, and an extra pinch of salt.

Green Quinoa Tabbouleh – Going Against the Grain

Like I said in the intro, I’ve never been a huge fan of quinoa, or tabbouleh, but for some reason absolutely love this green quinoa tabbouleh. Maybe it’s the size of the grain, which is actually a seed, or the less wheaty flavor, but for me this vibrant, bracing salad is significantly better with quinoa instead of the traditional bulgur wheat.

Whether you do this with quinoa or bulgur, I recommend keeping the salad relatively simple, and then using it as a base for other composed salads. Of course, you can mix in diced tomato, cucumber, and chopped green onions the same time you add your herbs, but then you’re sort of stuck with that exact salad.

I prefer to make this as shown, and then add my garnishes when I serve it. That way I can have it as described above one day, and then the next day, enjoy a completely different salad, with new accessories like diced grilled chicken, zucchini, and feta, just to give you an idea off the top my head.

Regardless of how you jazz this up, we’re heading straight into the middle of grilling season, and for me, this is one of the all-time great cold side dishes, since it pairs so perfectly with all those highly-seasoned, smoky meats. So, for those reasons and more, I really do hope you give this green quinoa tabbouleh a try soon. Enjoy!

Ingredients for 6 portions:

2 large bunches curly parsley

1 large bunch mint

1 bunch tarragon

6 cups of boiling water

2 cups rinsed white quinoa

salt as needed to taste

freshly ground black pepper to taste

cayenne taste

2 or 3 garlic cloves

2 or 3 whole lemons, plus more to taste

1/2 cup extra virgin olive oil, plus more as needed

Homemade Corn Tortillas – Seconds to Learn, Years to Master

Even though they only require a few of ingredients, and the technique to make them only takes a few seconds to learn, homemade corn tortillas do take a fair amount of experience to master, because of all the variables. But, don’t let that stop you from trying, since the results, even as produced by a novice, are vastly superior to ones from the grocery store. They’re also significantly cheaper, but the “vastly superior” part is more than enough reason.

That’s because a bag of Maseca, which is the most commonly found brand of masa flour in U.S. grocery stores, and the one I used, is very inexpensive, and will make hundreds of tortillas. So, the instant corn masa flour isn’t a variable, but pretty much everything else is. From the amount of water, to how much salt, to how hot a pan to use, to how long to cook them; everyone seems to have a little bit different system.

When it comes to the water, you’ll know you have the right amount, if your tortillas press out to a nice round, relatively smooth-edged shape. If the outside edge of the tortilla has cracks once pressed, then you need more water. On the other hand, if the tortilla sticks to your fingers, or breaks apart getting it off the plastic, then it was too wet. Adjust accordingly. And like I said, give yourself a few years to experiment.

As far as the pan, I go with a cast-iron skillet, which I get nice and hot over high heat, and then I’ll back it down to about medium while I cook my tortillas. I also tend to cook mine a little longer in the pan than is traditional, but I enjoy that nice, lightly-toasted corn flavor you get when a little bit of browning occurs. A few extra seconds in the pan is fine, as long as they are stacked, and wrapped in the towel, which is probably the most important step in the entire operation.

In fact, eat one of these right from the pan, and then compare it to one that you’ve let steam together with the rest of the tortillas in the towel. You’ll be truly amazed at the difference. So, if you enjoy store-bought corn tortillas, but always wondered what the real stuff was like, I hope you give these a try soon. Enjoy!

Ingredients for about 10 Corn Tortillas:

1 cup instant corn masa flour (aka masa harina)

1/2 teaspoon kosher salt

3/4 cup hot water (about 130 F.)

- adjust with more water or masa flour as needed

Spanish Farro – An Ancient Recipe for an Ancient Grain

Spanish rice was one of the first recipes I made for my parents after returning home from my first semester at culinary school. Ironically, I didn’t learn the recipe in class, but rather at a Mexican restaurant I worked at part-time.

I don’t remember much from that job, or decade, but I’ll never forget how that rice was put together, and that’s exactly how we’re doing it here – except for one minor detail. We’re not using rice.  

I really love farro, and have used it in various rice preparations, always with great results. This was no exception, and maybe my favorite so far. This larger, meatier, “ancient” grain pairs perfect with the spices, and I find it even easier to cook perfectly than rice.

If you don’t have a pan like the one used in the video, simply prepare everything in a skillet. Once your broth starts to boil, transfer it into a 2-quart casserole dish, wrap with foil, and proceed as directed. Either way, I really hope you give this a try soon. Enjoy!  

Ingredients for 6 portions:

2 tablespoons butter

1/2 cup finely diced onions

1 1/2 teaspoons kosher salt, or to taste

2 teaspoons cumin

2 teaspoons ancho chili powder, or other dried, ground chili

1 teaspoon chipotle

1/4 teaspoon dried oregano

3 tablespoons tomato paste

1 cup “pearled” farro, rinsed, drained well

2 cups chicken broth

- Bake at 350 F for 50-60 minutes, or until farro is just tender

Creamy Corn Pudding – Perfect for Holidays, Weekdays, and Weekday Holidays

Corn pudding doesn’t get the same attention as some other holiday side dishes, but it’s a real crowd-pleaser that pairs perfect with all your favorite special occasion meats. 

It also looks, and tastes like you have to be a good cook to make, which happily you don’t. If you have a decent blender, or food processor, there isn’t much that can go wrong.

If you are sans mechanical pureeing device, you can still make this by using the corn kernels whole. In fact, many corn pudding makers will leave some portion whole for texture, but as I said in the video, I like the smooth version best. 

The pan under the baking dish is optional, and if you’re in a hurry, you can skip it, which will cut about 15 to 30 minutes off your cooking time; but I like that it slows the cooking, which I think improves the texture. You can do the same thing with a water bath, but that’s slightly more work, and this really isn’t that temperamental of a recipe.

Speaking of cooking time, I used an 8” x 11” baking dish, which is kind of an odd size, so if you use the more common 9” x 12” casserole, you’ll have to test for doneness, as the batter will probably cook faster. Either way, if you’re looking for a special holiday side dish, or just something delicious to throw next to sausage on a Tuesday night, I really hope you give this a try soon. Enjoy!

Ingredients for a 12 portions:

2 pounds frozen yellow corn (buy premium quality)

3 tablespoons maple syrup

6 large eggs

1/2 cup milk
3 teaspoons kosher salt (1 1/2 teaspoon fine salt)

1/4 teaspoon cayenne

1/4 cup all-purpose flour

1 teaspoon baking powder

1/2 cup melted butter, divided (2/3 for batter, 1/3 for baking dish)

1 1/2 cups heavy cream

- Place baking dish on a sheet pan and bake at 350 F. for between 60 and 75 minutes, or until brown and just set. You may need to adjust for different size/shape baking dishes.  

Roman-Style Gnocchi – No Potatoes Were Harmed During the Making of This Video

Gnocchi alla Romana are as delicious, as they are virtually unknown. I feel like I’ve eaten a fair amount of Italian food, and I’ve been to Rome, but it wasn’t until late in life that I discovered these wonderful, baked semolina dumplings.

Above and beyond their exquisite texture, and great taste, I love their versatility. They’re a world-class side dish as is, but can be paired with your favorite pasta sauce, and served as an appetizer, or entrée. Rave reviews should come your way; along with lots of “But, why are these called gnocchi, again?”

For a great winter twist, you can place some sage leaves in between the gnocchi before baking them, and they’d be perfect at any holiday feast. In fact, now I’m upset I didn’t do that this time. I’m going to have to make another batch. Anyway, I really do hope you give these a try soon. Enjoy!

Ingredients for about 16 Roman-Style Gnocchi:

Note: I used a 2.75-inch cutter

3 cups milk

1 teaspoon kosher salt, or to taste

1 1/4 cup semolina

1 cup freshly grated Parmigiano-Reggiano cheese (only about 1.25 ounces by weight, but if you grate it on a microplane, it will easily fill a cup)

2 large egg yolks

3 tablespoons cold unsalted butter, cut into small cubes

3 tablespoons melted butter for the top

more grated Parmigiano-Reggiano for the top

Crispy Farro Cakes – All Killer, No Filler

I had some crispy farro cakes at a restaurant a while back, and thought they would make for an interesting video, but when I started to research various recipes and techniques, I discovered something a little surprising; there was no such thing as a “pure” farro cake.

Every recipe I came across had some type of filler used to help bind the mixture together. I didn’t really understand this, until I proceeded to make a batch using nothing but cooked and cooled farro. They completely fell apart in the pan, and I ended up with something more like crispy fried rice. Not a bad thing by any means, but not farro cakes.

After a few more experiments, I discovered that by using a little egg, and a touch of finely grated Parmigiano Reggiano cheese, I was able to make it work with no non-ancient grain additions. The whole key is the crust. By letting the first side cook until a well-browned, crispy surface forms, the cakes develop enough structure to make the flip possible.

One thing I failed to mention in the clip; you should check your mixture for seasoning before frying the cakes. I used a good amount of salt when I cooked my farro, but you should still taste and adjust.

And while these were great with the crème fraiche and golden trout roe, there are so many ways these could be otherwise used. As usual, I’ll be lurking on Twitter and Instagram to see what you come up with, so fair warning. I really hope you give these a try soon. Enjoy!

Ingredients for about 6 farro cakes:

1 cup farro, not rinsed

3 cups water

1 tablespoon kosher salt

2 springs thyme

3 garlic cloves, finely minced or crushed

1/2 cup finely diced onion

- simmer covered about 45 minutes until very tender, drain well, but DO NOT rinse

Then add:

1/4 cup finely diced red bell pepper

1/2 teaspoon freshly ground black pepper

1 ounce (about a 2-inch square piece) freshly grated Parmigiano Reggiano (if you use real Parmigiano Reggiano, and grate it on a microplane, you’ll get about 3/4 of a cup)

1 large egg

pinch cayenne

salt and pepper to taste
1/4 cup olive oil for frying

Farro with Wild Mushrooms – So Old it’s New

We don’t get to eat a lot of food that’s identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. 

They must have had mushrooms and fermented cream back then, so it’s easy to imagine Cleopatra and Mark Antony enjoying this before an evening of who knows what.

You can buy dry farro in whole-grain form, but I prefer the “pearled” style, where the tougher outer layer has been polished down. Mine took about 40-45 minutes to cook, but that will depend on the brand you buy, as the sizes, and amount of polishing can vary.

I think this makes the perfect winter side dish, and while you could serve it as an entrée like a risotto, for me it’s much better as a co-star. It has a very unique, firm and chewy texture that makes it a great contrast for roasted or braised meat, but all by itself, it could get tiresome. That said, I hope you give this exciting “new” grain a try soon. Enjoy!

Ingredients for 6 portions:

1/2 oz dried porcini mushrooms (a small handful), *soaked, and chopped

2 tbsp olive oil

10 brown mushrooms, cubed

1/2 onion, small dice

2 clove minced garlic

salt to taste
1 heaping cup pearled farro

3 cups chicken stock, divided

2 tbsp crème fraiche

freshly ground black pepper to taste

2 tbsp chopped Italian parsley

grated Parmigiano Reggiano

*Note: You can strain and use the soaking liquid in the dish, but after only 20 minutes it’s fairly weak, and I wanted the extra flavor of chicken broth, so I didn’t use it. If you soak them for a longer time, and/or want to stay vegetarian, then go for it.

Beef and Barley Stew – Cold Enough for You?

We’re currently right in the middle of stew season, and this beautiful bowl of beef and barley would be perfect for your next super-storm. 

Nope, we can’t do anything about our crazy weather, at least according to a handful of climate scientists employed by the oil industry, but what we can do something about, is what we’re going to eat while we watch the snow pile up.

When it comes to stick-to-your-ribs stews, it doesn’t get any better than shank.  There’s so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain. 

Speaking of grain; I use something called “naked barley,” which I thought was just a catchy name for polished, or “pearl barley," but apparently it’s actually a rare variety where the hull comes off naturally during harvesting. I still say it’s a clever marketing ploy, but no matter which barley you choose, you’re still going to just cook it until tender.

By the way, with recipes like this be sure to have some extra broth or stock on hand, in case your stew gets too thick at the end. And yes, you can add extra liquid and easily turn this into a stellar soup. If you can find some fresh horseradish root, I highly recommend trying my snowy garnish. It really adds a nice, little sharp counterpoint to the sticky stew. I hope you give it a try soon.  Enjoy!

Ingredients for four servings:

1 tablespoon vegetable oil

2 pounds beef shank (2 thick slices), seasoned generously with salt and freshly ground black pepper

1 large onion, diced

4 cloves garlic, chopped fine

2 tablespoons tomato paste

4 cups chicken broth, plus more if needed
2/3 cup diced celery
2/3 cup diced carrots

1 bay leaf

1/4 teaspoon dried rosemary

1/2 cup pearl or naked barley

salt to taste (if it tastes bland, you need more salt)

freshly grated horseradish root

- Cook beef shank until tender, then remove, and cook the barley in the stewing liquid until tender. Heat beef in cooked barley. That's it.

Perfect Polenta – Dedicated to Some Fun Girl

Not only is polenta one of the first foods I remember watching someone cook, but it’s probably also responsible for the first time I ever heard someone curse. 

I remember my grandfather standing at the stove, stirring a big pot of the stuff, and every once in a while some of the thick, bubbling polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very young ears sounded sort of like, “hey, some fun girl!” 

Of course, years later I realized he was actually saying, “vaffanculo.” I’ll let you translate yourself. By the way, one way to avoid the wrath of the molten mush is to adjust your heat to maintain a nice gentle bubble.

Besides severe burns, there’s not a lot that can go wrong with this recipe. As long as you stir it in slowly, whisking constantly, and simmer it until it’s perfectly soft, you will have one of the world’s great comfort foods, and a beautiful base for any number of stews or braises. Enjoy!

Ingredients for 4 Portions:

4 cups water or broth

1 cup polenta (you can use regular corn meal, but it’s not as easy to work with, and the texture isn’t as interesting)

1 tsp salt

2 tbsp butter

1/2  cup finely grated Parmigiano-Reggiano

Note: if your question is, “can you add [blank] to this recipe,” the answer is yes.

Holiday Granola – Only 8 Edible Gift Making Days Until Christmas!

When I was asked to take part in a special holiday YouTube playlist called, “Christmas Morning Breakfast,” I started thinking about seasonal variation on things like eggs benedict, quiche, and French toast. But then I realized…you can’t wrap those things up and give them as an edible gift, so I decided to do this granola instead.

We’ve covered the edible gift topic before, and discussed the fine line between, “Wow, what a creative and thoughtful gift!” and “Wow, what a cheapskate!” Happily, when it comes to this delicious, crunchy treat, one taste and the lucky recipient will forget about any ulterior economic motivations.

Since this was a Christmas-themed recipe, I went with lots of festively colored dried fruit, but the beauty of the granola technique is that it pretty much works with anything. I love the looks of the green pumpkin seeds, but things like hazelnuts and pecans would also work wonderfully.

As I mentioned in the video, it’s really up to you to determine the cooking time. I tend to like mine just golden-brown, but many enjoy the deeper, nuttier flavor of a longer roasting. Since you are pulling and tossing every 10 minutes, this is pretty easy to monitor, but just be careful towards the end, as it can get bitter if you go too far.

Anyway, whether this is for a quick and easy holiday breakfast, with milk or over Greek yogurt; or you are going to package some up as a stocking stuffer for the foodies in your life, I hope you give this a try soon. Enjoy!

Ingredients for about 6 cups of Granola

3 cups rolled oats
1 cup sliced almonds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut (pure coconut, not candied)

3/4 cup packed brown sugar
1/2 cup maple syrup
3 tbsp vegetable oil
1 tsp salt

1/2 cup chopped candy covered chocolate pieces (like M&M’s)

1/2 cup golden raisins, chopped

1 cup mixed dried fruit (any combo of cranberries, cherries, strawberries, blueberries, etc.)

*Bake at 325 degrees F. for 30-40 minutes or until browned.

Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

It’s always nice when you start out making one thing, and it unexpectedly turns into something else, which ends up being far better than you expected. Such was the case with this quite homely, yet amazingly delicious sweet corn and wild mushroom spoonbread.

I was trying to do a simple, wild mushroom-studded, sweet corn casserole to reinforce our holiday side dish repertoire, and before I knew it, I was eating the best, most flavorful cornbread dressing I’d ever tasted. Not only that, but we completely eliminated the step of having to make corn bread first!

Of course, I wish I could do stuff like this on purpose, but like my golf buddies used to say, “better lucky, than good.” The only drawback, as I obsessed over in the video, was the less that stellar appearance when it came out of the oven. 

I may try some type of gratin topping next time, but honestly, this was so wonderful tasting that I can’t even pretend to be upset over such superficial concerns.  I hope you give it a try soon. Enjoy!

Ingredients for 12 portions:

1/2 cup dried porcini mushroom pieces, softened in 1 cup hot tap water, squeezed dry

1 stick (1/2 cup) unsalted butter

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

1 teaspoon fine salt

1/2 teaspoon baking soda

1/4 tsp freshly ground black pepper

cayenne to taste

2 large eggs

1 cup buttermilk

1/4 cup milk
1 pound sweet corn, drained well

1/4 cup chopped green onions

oil to grease baking dish

Bake at 350 degrees F. for 30-35 min

View the complete recipe

Tabbouleh Sogomonian

Tabbouleh is another one of those popular recipes for which I’ve received hundreds of food wishes for, and yet inexplicably I’ve still not posted one. Why not? I have no idea. I’m as mystified as anyone. In the meantime, I wanted to share this fine version from friend of the blog Robert Sogomonian (aka @psyrixx). You can check out his original post here. Enjoy!

Israeli Couscous & Cheese – It Takes a Lot of Balls to Make this Recipe

I’ve always been fascinated with Israeli couscous, also known as pearl couscous, and have received several food wishes recently for a recipe showing it off. I’ve had it most often in cold salads, but for whatever reason I decided to turn it into a hot side dish.

Since it’s nothing more than tiny balls of lightly toasted pasta dough, I thought it would work well in some type of macaroni-n-cheese application. I decided to skip the traditional béchamel and instead use more of a risotto technique. Short story short, it worked great!

I’ve always been a fan of the southern delicacy “pimento cheese,” so I decided to hedge my bets and toss in some of the bittersweet jewels. All in all, I really liked the dish, and how well it held up. The shot you see at the end, when I dig the fork in for a taste, was actually filmed three days after this was made, and had been reheated in the microwave. Despite sitting in the fridge, and the less then gentle reheating, it was still creamy and delicious.

By the way, the chives may seem like a simple, optional garnish, but they’re not. Put them in. They really finished this recipe off right, adding a fresh counterpoint to the semi-rich mixture. I hope you give this “ballsy” recipe a try soon. Enjoy!

Ingredients for 4 small, side dish sized servings:

2 tsp melted butter

1 cup Israeli couscous

2 cups chicken broth

1/2 cup heavy cream

1/4 cup diced pimentos

3 oz sharp cheddar cheese

salt, pepper, cayenne to taste

1 tbsp freshly sliced chives

View the complete recipe

Pork-Fried Quinoa – Oh Say Can You Seed?

Finally, after only five or six hundred requests, we’re posting a quinoa recipe! People love eating this “super food” for all the obvious nutritional reasons, but based on the emails I’ve received, they’re constantly searching for new and delicious ways to use it.

Well, this was so tasty, so fast, and so easy, I’ll be shocked if it doesn’t make it into the regular rotation. And don’t think for a minute that we’ve simply overwhelmed the quinoa with a bunch of high-calorie, unhealthy ingredients, because that’s not the case. Not that I’m above such culinary shenanigans; but it just wasn’t necessary.

I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil, and a handful of very lean smoked ham. These tiny quinoa seeds (that’s right, now you can sound like a d-bag correcting your foodie friends at cocktail parties who call this a “grain”) really are sponges for flavor. I can’t believe I’m saying this, but I can’t wait to experiment with other quinoa creations.

By the way, if you’re an experienced quinoa cooker, and have any great tips, please pass them along. I’m not sure how this would work with the other varieties/colors of quinoa. I assume it would, but have never used them. I also used less water than the directions call for, but wanted the seeds to be a little “al dente,” which seemed to work well here.

Anyway, whether you’re an experienced quinoaista or a newbie like me, I hope you give this delicious pork-fried quinoa a try soon. Enjoy!

Ingredients for 2 large or 4 small servings:

1 cup quinoa

salt to taste

1 1/2 cups cold water

1 tbsp vegetable oil

1 cup diced smoked ham

1/2 cup diced peppers

1/2 cup sliced green onions

3 cloves garlic minced

1 tbsp seasoned rice vinegar

1 or 2 tbsp soy sauce, or to taste

Sriracha, or any hot sauce to taste

toasted sesame seeds to taste

View the complete recipe

Bonus Quinoa Esoterica:

When my friend Tamar, from the always entertaining blog Starving Off the Land, heard I was doing a quinoa post, she sent me this photo. At first glace, this looks like some new variety of grey quinoa, but they're actually tiny oysters! Tamar farms oysters on Cape Cod, and you're looking at roughly 50,000 baby bivalves. Simply amazing. Thanks, Tamar!