Summer’s Coming – Veggie Quinoa Salad

Good stuff this – lots of protein, veggies, flavor – easy to make and easier to eat. Good to keep in the fridge for munching, a quick meal, or to a cookout or potluck. You can add nuts (cashews, almonds, macadamia), beans (kidney, white), strips of spinach or kale, chopped fresh parsley…you can grate the carrot instead of cubing it. Wonderfully adaptive salad.  There are lots of these salads around.  This has an Asian flair to it.  A friend served it last week and I stole the recipe.

Recipe
1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1/4 chopped scallion (green onion)
1 cup red cabbage, chopped
1/2 tsp. low sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds (optional)

Directions
Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed. Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, and cabbage. In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, soy sauce, minced ginger, and sesame seeds. Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy immediately, or store in a covered container for later.

public domain image

public domain image

Sugar, spice, pumpkin – oh my my!!!!

free public domain image

free public domain image

For my dear friend Huntie, at Chasing Rabbitholes,  here is the pumpkin bread. It is the time of year for everything, and I mean everything flavored pumpkin spice. This is a dark, spicy, moist pumpkin bread I have been making for years. It was given to me years ago while I was at university by a Yankee classmate. Lord bless her down east, Maine heart for her goodness in sharing this. The only things I have changed about this recipe is adding chopped English walnuts, increasing the ginger, and by reducing the oil noted in the original.

If you like Starbucks pumpkin bread, you are going to love this and wonder how in the world you paid all that money for something not as good?

Pumpkin Bread
1 (15 ounce) can pumpkin puree
4 eggs beaten
1/2 cup vegetable oil
1/2 cup applesauce
2/3 cup water
2 cups white sugar
1 cup light brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup chopped nuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans. If making muffins, add liners to muffin cups. In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 60 minutes in the preheated oven Use toothpick test to determine doneness). Loaves are done when toothpick inserted in center comes out clean. You can bake as muffins – One loaf and 12 muffins. Adjust cooking times.

You can add a dab of cream cheese icing to bread/muffins. I melt 1/2 stick butter and stir in a couple of tablespoons of brown sugar until well blended. Poke holes in bread with a toothpick and slowly drizzle butter mixture over both loaves. It doesn’t take much!!

 

 

Karaage Chicken – Osaka

Fried Chicken – Karaage
I received this recipe from an engineer from Osaka.  He said it was the ONE dish he could make and he fixes this dish after a busy week.  He and other Japanese engineers and their spouses get together and bring food they get homesick for while here in the States.  He said this was also good made with chicken wings.  I agree!!!  Karaage chicken is very popular in Japan, often enjoyed as a snack on the way home from work with a beer.  I found this dish to be equally yummy with Southern Sweet tea.  NOTE:  I add a sliced scallion to the marinade.

Ingredients
4 chicken thighs, each cut into about 8 pieces or 4 whole chicken wings, disjointed into 8 pieces

Marinade
3 Tb light soy sauce
2 Tb sake
1 inch fresh ginger, grated finely
4 Tb Corn Starch
Oil for deep frying (I use peanut oil because it can be heated to a nice bubbling high without burning or smoking)
Lemon or lime slices to garnish
Sesame seeds to garnish (optional)

Dipping sauce:
4 Tb light soy sauce
1 Tb granulated sugar
2 Tb sake
1 star anise
Simmer the above in a small pot for 5 minutes.

Pat chicken pieces dry, and marinate in the soy sauce, sake and fresh ginger for at least 10 minutes (longer is fine). Heat oil in a small pot suitable for frying, pan or wok to a medium heat. Drain off marinade and toss chicken with the corn starch to coat. Shake off any excess and then cook pieces in batches, being careful not to overcrowd the cooking vessel. Cook until they are crispy and cooked through – about 4-6 minutes each. Serve with small bowls of dipping sauce and lemon or lime wedges.

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