Quinoa Salad with Pineapple, Blueberries, Toasted Almonds
Spinach, Arugula, Red Onion
Here is a harmonious salad that I developed for my friends at Great Giant Pineapple, one of the top three global producers of premium pineapples. It is perfectly balanced, with a variety of flavors, textures, and colors. And it’s simply delightful for summertime al fresco dining…
We will be sampling this salad along with other pineapple products at the IDDBA Convention on June 2, 3, and 4 at the Orange County Convention Center in Orlando, Florida. IDDBA is the largest industry-only show for dairy, deli, bakery, and food services industries. Please visit us at Booth 3444 where I’ll be preparing this Quinoa Salad plus a fabulous Goat Cheese Flatbread with Pineapple Salsa and Fresh Herbs.
Quinoa Salad Recipe
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Kimchi Stew with Kale, Pork, and Silken Tofu ~ Soondubu Jjigae
My non-traditional version of the popular Korean tofu stew, soondubu jJigae, is flexible. I always start with kimchi and silken tofu, then perhaps add vegetables such as spinach, mushrooms, or daikon; broth can be anchovy stock, chicken stock, or vegetable broth; it can be vegetarian or made with ground pork, beef, pork belly, or seafood; the salty component can come from soy sauce, or fish sauce, or salt; I sometimes add an egg… or not. I make this fast and easy stew often, changing ingredients with whatever is at hand.
I especially like the myriad of flavors, textures, and colors; it’s spicy, silky, and very satisfying. Last night, there was plenty of kale in the fridge, so that went into the stew as well.
My method is somewhat unorthodox too. I always like to cook the meat ahead of time and drain off the excess saturated fat. Then I use the more healthier olive oil to cook the stew. Flavorful toasted sesame oil is used as a finishing oil only, not in the cooking process.
Note: for a more standard version of soondubu jjigae, please visit any of the fabulous Korean bloggers in the side bar below.
Kimchi and Silken Tofu Stew Recipe
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Mustard Greens Soup and Foraged Mustard Flowers
Shrimp, Great Northern Beans, Fennel, Onion
Chicken Bone Broth, Parmesan, Lemon
I am surrounded by mustard. Literally. The unusually rainy Southern California winter season has turned our hillsides into a gorgeous brilliant yellow.
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Vegetarian Indian Biryani
If you were one of the 90,000 people who attended Natural Products Expo West at the Anaheim Convention Center earlier this month, you may have had a chance to sample my uber-popular Indian Biryani with Chickpea Risoni.
My friends at Explore Cuisine introduced this new product at the Anaheim show to rave reviews. Chickpea Risoni is rice-shaped chickpea flour (made into pasta, orzo style) produced in Italy that is gluten-free, higher in protein and fiber than white rice.
South-Asian Biryani is traditionally made with white rice and incorporates chicken, meats or fish to make a flavorful, all-encompassing one-pot dish. Here we substitute chickpea risoni for rice to provide protein for a very substantial vegetarian dish. Exotic spices, garlic, ginger, nuts, fruits, fresh herbs, caramelized shallots, and fresh lime juice all add fabulous textures and flavors.
The recipe is simple and easy…the result is layered and complex.
Vegetarian Indian Biryani Recipe
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Red Lentil Risotto with Chorizo
My friends at Explore Cuisine have just released a new product, Red Lentil Risoni, an orzo made exclusively of red lentil flour. It is produced in Italy, and has 13 grams of protein and 3 grams of fiber per 2 oz. serving, it’s organic and gluten-free too.
I am excited to be joining them again this year, at Natural Products Expo West in Anaheim, California on March 7, 8, and 9 to help debut this terrific product. Please stop by Booth #4906 to sample this uber-tasty risotto in a rotation with Edamame Spaghetti with Pesto, Green Lentil Lasagne, Brown Rice Noodle Pad Thai, Black Bean Black Sesame Fettuccine, Edamame Ramen and more. Most of the dishes will be vegan or vegetarian, all are gluten-free.
For this dish, the classic risotto cooking method is applied to the rice-shaped lentils. The result is a creamy high-protein lentil dish masquerading as rice, flavored with spicy pork sausage (handmade by my San Pedro butcher). Just add a green salad for a wholly satisfying meal.
Red Lentil Risotto with Chorizo Recipe
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A Trio of Vietnamese Dipping Sauces with California Citrus
Grapefruit, Ginger, Fresno Chile Dipping Sauce
Key Lime Jalapeño Dipping Sauce
Tangelo Nuoc Cham
Get your taste buds ready for a wild ride! I’ve spiked traditional invigorating Vietnamese sauces with fresh citrus from my winter garden: grapefruit, key lime, and tangelo. Now those bracing Viet dipping sauces have a sunny California twist.
Try them to perk up grilled chicken or seafood; lift flavors in soups; brighten noodles or rice; add zip as a dressing for salads; to make a vibrant dip for spring rolls; add a tangy heat when paired with beef or pork. All three are magically refreshing, each with a unique combination of sweet, fruity, salty, sour, and spicy flavors.
Vietnamese Dipping Sauces
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Chicken Soup with Lima Beans
Whether one has over-indulged over the holidays or not, Chicken Soup with Lima Beans is perfect for the New Year. The soup is light and lemony, but definitely rich enough to satisfy. It’s chock-full of vegetables and protein, plus it is lower in carbs and higher in fiber than traditional chicken noodle soup.
The secret to its greatness is creamy-buttery large white lima beans from Rancho Gordo that cook up beautifully smooth and tender. They taste more like fresh vegetables than other beans.
Bean Lover’s Gift Box
I’m looking forward to sharing many more bean recipes this year on Taste With The Eyes! My gift box included Black Eyed Peas (recipe here), Christmas Limas, White Limas, Yellow Eye, Pozole, and Classic Cassoulet Beans plus a wonderful book, French Beans by Georgeanne Brennan.
Chicken Soup with Lima Beans Recipe
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