I’m always looking for new ways to use fish. Fish is one of those proteins that I love to eat but don’t often like to cook. This is a quick recipe that really highlights flavor. Its well balanced nutritionally, very filling, and can be adjusted to serve the tastes of anyone.
- 1 cup cooked brown rice
- 1 cup cooked quinoa
- 6-8 ounces white fish, diced
- 1/2 cup diced onion
- 1/2 cup shredded carrots
- 1/2 cup cooked peas
- 1/2 cup diced celery
- 1/2 teaspoon dried thyme
- 1 tablespoon dried parsley (or 3 tablespoons fresh parsley)
- Scallions, cherry tomatoes, etc. for garnish
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of a half lemon
In a large hot skillet, add the olive oil, onions, carrots, and celery. Saute over medium heat until celery and carrots are softened. Add the fish and cook thoroughly. Add the rice, quinoa, peas, and herbs.* Stir to combine. Heat through, spritz with the lemon juice and serve with whatever garnishes you like. This time of year, my first garnish is always tomatoes although this year, without my husband’s garden, I’ve had to find fresh tomatoes in the markets.
*Other additions, depending on your tastes, could be some diced peppers, sweet or hot; some hot sauce or chili oil; Old Bay seasoning or other herbs; and perhaps, since I’m now living in Minnesota instead of New Hampshire where this seems to be like seafood back east, some wild rice instead of the brown rice and/or quinoa.
My father and older brother used to spend the fall hunting birds such as grouse, pheasant, and quail. All of these birds are quite small so none alone would make a meal for six people so my mother would save them up all fall and for New Year’s Eve, she would bake them with a wild rice and artichoke stuffing. Here’s my version. Serves 6-8.
- 1 cup cooked wild rice (be sure to get just wild rice, not a wild rice mixture. This took me some hunting but I did manage to find a small bag in my local grocery)
- 2 cup cooked quinoa
- 1/2 diced onion
- 3 stalks of celery diced
- 8 ounces of sliced mushrooms
- 8-10 small baby artichokes, cooked (I used jarred in water and they worked fine) and quartered – if you can’t find baby ones, use artichoke hearts but trim the tops to remove any tough pieces
- 1/2 cup vegetable stock
- 2 quart baking dish, greased
- 1/4 cup avocado oil
Heat the oil in a medium skillet and add the onions, celery and mushrooms. Simmer over medium heat until tender. Add the rice and quinoa and mix thoroughly. Pour into the greased baking dish and pour the vegetable stock evenly over mixture (if you prefer, you can use turkey or chicken stock instead). Bake at 350 degrees for 30-40 minutes uncovered.
If you love quinoa and sweet potatoes as much as I do, this recipe is a must for your side dish repertoire. It easy to make and delicious to eat, flavorful from the herbs and garlic as well as the sweet potato, crunchy on the outside and soft and creamy on the inside. Garnish with your favorite aioli or eat them plain. Be sure to add lots of scallions to garnish as well since sweet potatoes love them. I used a curry aioli which I made by adding 2 teaspoons of curry powder to 1/2 cup of hot olive oil. Let it cool before you begin blending the aioli. Make sure you don’t heat the oil after you add the curry powder or it will burn very quickly. Makes 6 servings (2 patties each).
Preheat oven to 350 degrees. You’ll need:
- 1 cup cooked quinoa, whatever color you like
- 1 cup sweet potato puree
- 1 15 ounce can drained chickpeas
- 2 cloves of garlic
- 1/4 of a medium onion
- 1/4 cup quinoa flour
- 2 scallions sliced for garnish
- Salt and pepper to taste
- 1/4 to 1/2 teaspoon seasoning mixture such as Mrs. Dash
- 1 tablespoon ground flax, preferably golden
- 2 tablespoon arrowroot
- 1/3 cup water
- 1 to 1 1/2 cups breads crumbs, with seasonings added — remember if you need more, you can add more but you can’t take it away or use it again once you’ve covered your patties.
Mix the ground flax with 3 tablespoons of hot water and let sit until cool. In a food processor, add the chickpeas, garlic and onion. Blend until well mashed. In a bowl, put the quinoa, sweet potato puree, chickpea mixture, flour and seasonings. In a small bowl, mix the arrowroot with the other 3 tablespoons of water (cold this time). Combine the arrowroot and the ground flax mixtures and add to the quinoa mixture. Mix until thoroughly combined.
Spread the bread crumbs in a small baking dish (I used a small cookie sheet with sides). Scoop out the quinoa mixture by 1/4 cups (it doesn’t have to be exact). Put the scooped mixture on the bread crumbs and cover with more bread crumbs as you flatten it. Place on another sheet while you finish the remaining patties, make sure you wipe off excess bread crumbs.
Cover a large cookie sheet with parchment paper and when the patties are browned, put them on this cookie sheet in a single layer. In a large skillet, put 2-3 tablespoons of olive oil and heat (more may be needed as the patties fry). Add the patties to the skillet without crowding and brown on each side. When all are fried, bake them for 15-20 minutes to heat through and cook inside. Garnish with aioli and scallions.
I grew up in New Hampshire and my mother was always very frustrated with me in the winter because I absolutely refused to eat any type of hot cereal. I remember distinctly back in the 1950s and 1960s that Maypo was the go to hot cereal along, of course, with oatmeal. Not for me! I hated hot cereal, it was always so slimy in my mouth. Probably the way my mother cooked it. My mother would be so upset with me now to see how much hot cereal I eat during the winter. This is one of my favorites. I used to buy expensive quinoa and rice cereal already premade, just add the liquid and cook it. Now I make my own; so easy and it can be done with the new overnight refrigerator technique. I give you the stovetop version here. Makes two servings.
In a medium saucepot:
- 1/2 cup white quinoa
- 1 small pear diced
- 8-10 blackberries or raspberries (blackberries don’t break up as much as raspberries so I usually use those and its fine to take them out of the freezer and add them into the pot frozen)
- 1/2 teaspoon vanilla extract
- dash or two of salt
In a blender, blend until mainly smooth:
- 1/2 cup cooked brown rice
- 1 cup cold water
Add this to the pot, cover and cook over low heat, stirring frequently. This will thicken quickly because of the fruit so be sure to stir often. Keeping it covered insures that the quinoa cooks. When the quinoa looses its white sheen, its cooked. If its too wet, cook uncovered for a few more minutes.
Serve with a drizzle of maple syrup if the fruit hasn’t gotten it sweet enough. You can also feel free to add a tablespoon of ground flax, some chia seeds, raisins, dried cranberries, etc. Or substitute an apple for the pear.
To use the overnight refrigerator technique, put all the ingredients into a large mason jar, shake to mix (or stir), and refrigerate overnight. Heat up in the morning and enjoy.
Sometimes the best comfort food is something small, quick and within reach. These seed crackers fit that need for me since I can’t have anything pre-made like store-bought cookies or crackers. The savory crackers go well with hummus, guacamole, or other dips and even with some non-dairy cheeses. The sweet ones are tasty by themselves or with some hemp cream. And with both of them, you can vary the herbs and seasonings to fit your taste.
Preheat oven to 375 degrees.
For the savory or sweet crackers, put in your food processor:
- 1 1/2 cups cooked quinoa
- 1 cup cooked brown rice
- 1/4 cup chia seeds
- 1/4 cup flaxseeds
- 1/4 cup sesame seeds
- 1/2 teaspoon sea salt
- 1/3 cup water
Process until blended and the rice is broken down, adding small amounts of water as needed. The amount of water used will depend on the moisture in your rice and quinoa. The mixture should have a dough consistency. Remove half from the processor and form into a ball. Make a hollow in them middle and add herbs such as:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon dry parsley
- Salt and pepper to taste
Need herbs into the dough. Place dough on a piece of greased parchment the size of your baking tray (preferably one without sides so you can slide the rolled out dough onto the sheet easily, before and after baking. Place a second greased parchment sheet on top and using a rolling pin or heavy can, roll out dough until very thin. The thinner you can make it, the crispier the crackers after baking. Place on baking sheet, remove top layer of parchment and bake 20-25 minutes. Remove from over, flip over (this is always difficult for me and I usually end up with some of the dough underneath so I have to pull it open again but if you’ve cooked it long enough, this is easily accomplished), and cut into cracker sized squares. Put back into the oven for another 20-30 minutes until crackers are crispy and browned on the edges. If you have some that are thinner than others (usually the middle of my crackers are slightly thicker), remove the thinner ones and continue cooking the thicker ones until they are dry and crispy.
For the sweet crackers, you should have left half the dough in the food processor. Return the bowl to the processor and add:
- 2 tablespoons carob or cocoa powder
- 1 teaspoon vanilla
- 1/2 teaspoon monk fruit powder
- 2 tablespoons hemp hulls
Process until well mixed; you shouldn’t need to add more water but if you do, add it by tablespoons being careful not to get mixture too wet. Remove from processor, and follow rolling and baking directions above.
This is easy to make and one of those dishes where you can follow my recipe exactly or add whatever vegetables your family likes. Quick and easy. To turn this side dish into a meal, simply add 12 ounces of flaked tuna or salmon, or cooked chicken. If you want to add more fiber, you can add some sunflower or pumpkin seeds, or even some hemp hulls or chia seeds. This recipe is also very easily reduced to make fewer servings.
Put in a 2 quart saucepan:
- 1 cup plain or red quinoa
- 2 cups water
Cover and cook on medium heat until water is absorbed, about 15 minutes. Remove from heat and fluff with a fork before you put it in the fridge to cool.
To a 10-12 inch skillet heat:
- 1 small red onion chopped
- 1 small zucchini sliced
- 1 small summer or yellow squash sliced
- 1-2 cloves of garlic depending on size
- 1 small yellow, orange or red pepper chopped
Saute over medium heat until softened. Put aside to cool.
Add to the pan:
- 1/2 cup shredded carrot (I like to use the rainbow)
- 1/2 cup diced jicama (or if you prefer apple)
- 1/2 cup sliced snap or snow peas
- 1/2 to 1 cup of cooked green peas
- 1/2 cup cooked yellow or white corn
In a large mixing bowl, add the quinoa and all the vegetables. Add 1/2 to 3/4 cup of your favorite vinaigrette and mix thoroughly. Chill. You may need to add more of the vinaigrette after you’ve chilled it since it may dry out as the quinoa absorbs more of the liquid. I like to serve this on a bed of red leaf lettuce. This recipe serves 8-10 as a side dish.