Basmati Rice Pilaf with Peas, Cashews and Golden Raisins

When I was a kid, my mom used to mix cashews and rice and I loved it. This dish adds a lot more to rice than just cashews, but it's filling and healthy and slightly Middle Eastern tasting and goes great with fish or chicken kebabs. I was making this for two people but made too much, what a surprise, and ended up having leftovers for the next couple of days and it still tasted great! The juicy peas, sweet golden raisin and salty cashews are a great combination, all tied to together with a sprinkling of z'artar and ginger. I think you could also amp up this pilaf by adding some red wine to it or using wild rice instead of basmati rice.
Basmati Rice Pilaf with Peas, Cashews and Golden Raisins

Ingredients:
Brown basmati rice
Frozen green peas, thawed
Roasted cashews
Golden raisins
Za'atar
Ginger powder
Sesame oil
Lemon juice
Olive oil

Directions:
1. Cook the basmati rice according to the directions on the bag
2. In a pan over medium heat saute the green peas, cashews, and golden raisins with a bit of olive oil. Drizzle some sesame oil as the cashews become moist from the nut oils and the raisins plump up. Add in the cooked basmati rice and add the za'atar, ginger powder and lemon juice. Mix gently to incorporate all the ingredients. Taste and add more za'atar or ginger or lemon juice. Serve warm and eat the leftovers cold :)

Spicy Pineapple Chicken Fried Rice

On a cold weeknight, my boyfriend and I were walking home and not sure what to make for dinner. Naturally, I decided to walk into one of the many grocery stores that trace our path home. The one ingredient that caught my attention and inspired a meal was a small stack of pineapples. It probably caught my attention because it reminds me of Thailand or anywhere hot and tropical which is where I would love to be. I'm not so sure it's the pineapple season, and the frigid wind is definitely starting to pick up, but that's all the more reason to bring a little tropical sensation into our dinner. This dish was surprisingly easy and incredible flavorful. I think that it's better to try and keep the ingredient list short as the sweet pineapple can easily be overpowered with too many spices. Also, while I didn't have any cashews, I think that is the one thing that was really missing from this dish. I used chicken for this dish but pieces of ham or beef would also taste delicious or shrimp! This recipe makes enough filling to refill each pineapple bowl two times. This recipe packs a lot of spice so if you prefer more mild tastes, definitely cut back or omit the Thai chilies. I'll be honest, my sinuses were cleaned out instantly, but the heat is intense.

Ingredients:
1 ripe pineapple
1 cup brown basmati rice
5 small chicken breast tenderloins, cut into small pieces
2 carrots, chopped
1/2 onion, chopped
3/4 red bell pepper, chopped
3 eggs, I used fake eggs
2 small Thai chili peppers
Cayenne pepper
Sriracha sauce
Olive oil

Directions:
1. Carefully cut the pineapple in half length wise. With a smaller knife cut out a rectangular bowl in the two pineapple halves. Using a spoon, scoop out the pineapple flesh and juice leaving a 1 inch border around the pineapple. Save all the juice and pineapple chunks in a bowl and set aside. Place pineapple halves upside down on a rack to drain.
2. Begin cooking the basmati brown rice according to instructions on the box.
3. Heat olive oil in a skillet over medium high heat. Add chicken and sprinkle with cayenne pepper, cook chicken completely, set aside.
4. Add some more olive oil to the pan and saute the carrots, onions and bell peppers.
5. In a separate pan scramble the eggs.
6. Add chicken to the vegetables and add the rice and eggs and Thai chilies. Add the pineapple chunks and saute all together. Add the rice, some of the pineapple juice and a lot of Sriracha sauce. Gently mix until all the ingredients are combined and the Sriracha sauce is evenly distributed. Scoop mixture into the pineapple bowls and begin your feast!

Roasted Yams with Crispy Fried Sage, Gorgonzola, and Caramelized Onions over Quinoa

My good friend Andy and I were putting on a Thanksgiving dinner for 10 friends and I needed a few side dishes. I love that pumpkin, yams, and sweet potatoes are in season and finding new ways to incorporate them into dishes made me realize how versatile this cousin of the potato family is. I came across this delicious looking recipe on Closet Cooking and had to try it but with my own little twist. And I also had to modify it for 10 people. This is one of those filling and healthy dishes that is great the following few days too and it is also a spot-light-stealing side dish! While it is a vegetarian dish, I'm sure it would taste great with pieces of bacon or sauteed chicken. I decided to serve this dish with quinoa but it also would have tasted great with couscous or shell pasta.

Roasted Yams with Crispy Fried Sage, Gorgonzola and Caramelized Onions over Quinoa

(Serves 12-16)

Ingredients:

5 large yams, peeled and cut into 1/2 inch cubes

Olive oil

Salt & pepper to taste

2 tablespoons butter

2 1/2 onions, sliced

6 cloves garlic, finely chopped

3 handfuls sage leaves

1 cup gorgonzola, crumbled

1 1/2 cups quinoa

Directions:

(You may need to do many of these steps in two batches as it can amount to a very large bundle)

1. Pre heat the oven to 350 degrees

2. Toss the yams with olive oil and salt and pepper to evenly coat

3. Roast the squash for about 30 to 40 minutes, or until it is tender. About half way through, gently move the yam cubes around to roast evenly

4. Heat 3 tablespoons of olive oil and the butter in a non-stick skillet to melt butter. Add the onions and cook on low heat until caramelized, about 40 minutes, set aside

5. Cook the quinoa according to the directions on the box

6. Heat olive oil and garlic in the skillet, add the sage and saute until crispy

7. Add everything to the pan and mix gently to incorporate, add the gorgonzola and remove from heat with it starts to melt

Wild Rice Pilaf with Roasted Sweet Potatoes and Honey Dressing

My Dad was stopping through New York to visit on his way to Israel. He is a very healthy eater and an avid fan of wild rice. I had actually never cooked wild rice before and I made the mistake of thinking it could be cooked like regular rice in a rice cooker. No, I was definitely wrong and I learned the hard way. Wild rice is more like a noodle in that it doesn't absorb all the water it is cooked it and it will need to be drained. But, similarly to rice, it takes about 40-50 minutes before it is ready to eat. I love sweet potatoes and I decided to roast it with some nutmeg and olive oil. The sweetness of the corn and squash with the peppery of the leeks and the savory rice was a perfect combination. I made a little improve honey dressing which complimented it quite nicely. I was hoping to make enough for my lunch the next day but that didn't seem to happen.

Wild Rice Pilaf with Roasted Sweet Potatoes and Honey Dressing

Ingredients:

Wild rice

Sweet potatoes

White corn kernels

Leeks, the white part only sliced

Olive oil

Nutmeg

Pepper

For Dressing: (Makes 3/4 cup dressing)

1/4 olive oil

Nutmeg

2 tablespoons honey

Ground pepper

1 tablespoon lemon juice

Water to thin

Directions:

1. Pre-heat the oven to 450 degrees. Peel the sweet potatoes and cut them into cubes. Place in a bowl and drizzle with olive oil and nutmeg and toss to coat evenly.

                               

2. Place sweet potatoes in one even layer on a pan and roast in the oven. Flip the cubes half way through to roast evenly. Remove from oven when they are tender to a fork, about 40 minutes total.

3. Cook wild rice according to directions on package and drain.

4. In a non-skillet over medium heat saute leeks with olive oil and pepper, add in corn. Mix in wild rice and butternut squash and saute until ingredients are evenly mixed.

5. To make the dressing mix together the olive oil, honey, lemon juice, nutmeg, pepper and a bit of water if you need to thin it out. Mix well with a fork and drizzle on the pilaf just before serving.

Mexican Style Quinoa with Black Beans, Tomatoes and Hearts of Palm

I'm rather new to cooking with quinoa but because it's a grain, and versatile like couscous, I decided to create a Mexican style dish with it. A little interesting factoid is that quinoa was actually a staple in Inca civilization; it was called "the mother grain" and it's popular in a lot of South American dishes. This dish takes no time to make and requires very little prep work, so it's perfect for a mid-week meal.

Mexican Style Quinoa with Black Beans, Tomatoes and Hearts of Palm

(4 servings)

Ingredients:

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon melted butter

1 pinch of sugar

1 cup quinoa

1 large tomato chopped

1 10 ounce can of black beans, rinsed and drained

4 hearts of palms sliced into small pieces

1 bunch of cilantro chopped

4 scallions sliced all the way to the white root

1 avocado sliced, for garnish

Directions:

1. Whisk together the melted butter, lime juice, olive oil and sugar in a large bowl and set aside

2. Cook quinoa in 2 cups of boiling water just until the water is absorbed (about 10 min). Then remove from heat and fluff with a fork and cover.

3. When quinoa is ready, mix in with the dressing and toss until it is evenly absorbed

4. Add in vegetables and mix thoroughly, serve with a few slices of avocado