ultimate recipes Quinoa-Stuffed Peppers
Great Grilled Meats
Oil-Free Garlic Hummus
By Stacy Anderson, everylittlethingblog.com
By Rob Uyemura, YaYa’s Eurocafe
By Caryn Dugan, STLVegGirl
Serves | 4 |
Serves | 6 to 8 |
Yield | 3 cups |
1 cup 2 cups 2 tsp 4 1 cup ½ 1 cup 2 Tbsp ½ cup
to 2 jars 1 1 lb 2 lbs 1 to 2 jars
2 2 cloves 2 Tbsp 2 to 3 Tbsp ¼ cup
uncooked quinoa chicken broth or vegetable broth cumin medium bell peppers chopped spinach onion, chopped grated Parmesan or crumbled Feta, divided extra-virgin olive oil, plus more for drizzling salt and freshly ground black pepper Panko bread crumbs
| Preparation | Preheat oven to 400°F. Rinse quinoa using a fine-mesh strainer or paper towel-lined strainer. Add to a stock pot with broth and cumin. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 to 20 minutes. Fluff with fork and set aside. Slice the top off each pepper and clean out the insides. In a large bowl, combine the cooked quinoa, spinach, onion, ¾ cup of the cheese and olive oil. Season with salt and pepper to taste. Place the peppers in an 8x8-inch or 9x9-inch casserole dish and stuff each pepper with the quinoa mixture. Combine bread crumbs with the remaining cheese and sprinkle onto the top of each pepper. Drizzle the top and sides of each pepper with olive oil and bake for 50 to 60 minutes. If the top starts to brown faster than the pepper, cover with foil. Cool for 5 minutes before serving.
Korean barbecue marinade or preferred seasoning pork sausages beef, poultry or fish salsa, relish or dipping sauce
| Preparation | Prepare grill for two-zone cooking – coals on one side, nothing on the other. This allows for a hot searing side and a slower-cooking side of the grill. While coals are getting hot, marinate or season the meats. Once the coals are hot, add a few wood chunks and allow the wood to burn until smoke subsides. Sear sausages on the hot side of grill and then move them to the opposite side to finish cooking through. Once sausages are cooked to desired doneness, remove from the grill. Cut them into bite-sized pieces and serve them with a dipping sauce and toothpicks as an appetizer. Grill remaining meats to serve as your main course. Fattier meats should be cooked in the same manner as the sausages. Lean meats should be cooked over the hot side of the grill until they reach the desired doneness. Serve grilled meats with your choice of salsas, relishes or sauces.
14-oz cans garbanzo beans, preferably Eden brand garlic tahini Bragg Liquid Aminos juice of ½ lemon vegetable broth, plus more as needed
| Preparation | Purée all ingredients in a blender or food processor until smooth. Start with ¼ cup vegetable broth and add more until desired consistency is reached. Keeps well in an airtight glass container in the refrigerator for up to 5 days.
caryn's notes:
Every time I offer to bring a dish to a party or event, people always request this hummus. What makes it different? I don’t add any oil. We get enough oil every day in one form or another. Many people think they need to add oil for creaminess, but that comes naturally from tahini paste. Another unique ingredient is the Bragg Liquid Aminos – it tastes like soy sauce and takes the place of salt. I also add vegetable broth in place of
rob's notes: While
stacy's notes:
grilling meats for a crowd of people may seem
Traditional stuffed peppers filled with rice and
way I involve guests in the process that has
ground beef can be a heavy entrée in which
friends and family always asking me to grill
the mild flavors of bell pepper and rice are
for them at their homes. Whenever I get this
completely dominated by the beef and spices.
request, I call ahead to see what they have on
This version subs quinoa for the rice and nixes
hand to cook. I usually go for the most obscure
the ground beef all together, allowing the
or underused items that they have, whether
individual ingredients to shine in a dish that’s
it’s venison my brother-in-law hunted himself
light enough to enjoy with a few sides.
or meat that someone got from a nearby farm.
When I first started cooking, quinoa was not
The meats I cook at home all have some sort
only a word I pronounced incorrectly but
of meaning to me as a cook. It’s all locally
also an ingredient I didn’t know how to work
produced, and I am friends with all the people
with. Once I discovered how easy it was to
who raise it. I have made it a point to try
incorporate in my usual rice dishes – with the
to visit the farms where I get these great
added benefit of a unique flavor you can’t get
products, which makes preparing and eating
from rice – I started throwing it in everything.
them even more special. My reward comes
like a no-brainer, there’s something about the
from being able to share these ingredients One of the best things about this dish is the
and the hard work that went into raising
many adaptations you can make to suit your
them with my friends and family. This makes
family's taste. Don't dig onion? Kick it to the
it the ultimate experience for me.
water for a more robust flavor. You can make this in either a food processor or a blender. If you use your food processor, be sure to mince the garlic cloves before puréeing the hummus, as they won’t incorporate as well as they do in the blender. You can create your own signature version of this recipe by adding soy sauce, tamari or high-quality sea salt in place of the Bragg. And instead of tahini paste, try peanut butter, almond butter or sunflower seed butter to create a low-cal, high-fiber spread for sandwiches. However, if you do this, go easy on the garlic. This hummus recipe is a base for any flavor you’d like to add. Give it a twist with fresh basil, spinach, kale, rosemary, thyme, sundried tomatoes or roasted red pepper. Serve it as a dip or add more liquid to create a salad dressing. A great variation for parties is to add buffalo wing sauce and serve it with celery sticks. The beauty of hummus is its versatility.
curb and up the garlic. Miss the meat? Add
54
beans for extra heartiness without the fat.
The idea of personal connection extends
Can’t stand spinach? You can switch up the
beyond the meats you’re grilling. Sauces and
greens any way you like. For a south-of-the-
relishes are easy to make from items people
border spin, add jalapeño to the filling, stuff
have growing in their backyard or sitting on
it in a poblano pepper and top it off with
their kitchen counter. Quickly throw together a
some cotija cheese. This is a dish that you
pear salsa by substituting pears for tomatoes
can easily adapt to what you and your family
in your favorite pico de gallo recipe, or add
like on the dinner table.
fresh figs to your go-to barbecue sauce recipe.
feastSTL.com
OCTOBER 2012
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