Zesty Orange Quinoa Salad

24 May
I forgot to take a photo of the salad when I first made it. But, it was just as delicious as leftovers, as poorly shot here.

I forgot to take a photo of the salad when I first made it. But, it was just as delicious as leftovers, as poorly shot here.

At our house, we’re getting ready for Disney. In just 7 short days, we’ll be on our way to the Mouse and all the walking and such that will come with it.

Trying to get in better shape (and to detox from my recent sugar overload), I’ve been a really good girl in the food department the past week or two. And since I really love quinoa already, this tangy salad was an easy swap.

Concentrated orange juice is one of those things that I normally eschew, being basically concentrated orange-flavored sugar and all. But for this application, it works, giving a super-concentrated orange flavor without watering things down. If I had some of that frozen orange zest like we had in culinary school, it would be a worthy lower-sugar substitute. But these days, I am all for using what’s already in the house.

How do you like to prepare quinoa? Let me know in the comments.

Enjoy!

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Zesty Orange Quinoa Salad
Serves 2 as main dish, 4 as sides

  • 1 c. traditional (white) quinoa
  • 2 c. vegetable broth or water
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 large head broccoli, cut into medium florets
  • 1 stalk celery, diced
  • 1/4 c. cider vinegar
  • 1/2 c. extra virgin olive oil
  • 1 T. frozen orange juice concentrate
  • 1 tsp. dijon mustard
  • 1 tsp. dry basil
  • 1/8 tsp. ground black pepper
  • 2 T. celery leaves, chopped
  • 1 T. fresh mint, minced (optional)

Cook quinoa according to the package directions, using the broth or water at a 1:2 proportion.

While the quinoa is cooking, prepare the vegetables. When all the vegetables are diced, put the peppers, broccoli and celery (not the leaves) in a microwave-safe bowl with a few tablespoons of water. Cover the bowl and microwave on high, stirring occasionally, for 2-3 minutes or until the broccoli is bright green. Strain out the water. If you prefer not to use the microwave, you can blanch and shock the vegetables by boiling water, cooking the vegetables for about a minute, then straining them and rinsing with cold water.

Prepare the dressing in a small jar or other container with a lid. Place the vinegar, olive oil, orange juice concentrate, mustard, dry basil and black pepper in the jar, cover the jar and shake well.

When the quinoa is done and still warm, fold in the veggies, celery leaves and mint if using. Fold in as much dressing as you like, being careful not to crush the quinoa.

Serve warm or chilled, either alone or mixed with salad greens. No further dressing is needed.

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A Place at the Table: Special Screening Event in Little Rock on June 6

21 May

a place at the tableHave you ever wondered what it’s really like to be food insecure?

Ever get into a discussion about public policy that affects nutrition assistance programs?

Did you ever want to do understand more, and thereby do more?

On Thursday, June 6, the Market Street Cinema in Little Rock will screen A Place at the Table, an acclaimed documentary directed by Kristi Jacobson and Lori Silverbush that has revealed the reality of hunger to many, through the eyes of three people who are unsure just where their next meal might come from. The documentary has received praise for its poignant look at this difficult issue, cutting through politics and rhetoric to expose the reality of living day to day with hunger.

The screening is free, and you will have the opportunity to contribute to the Arkansas No Kid Hungry campaign to help end hunger in our state.

Seating is limited to the first 200 people, so please RSVP by email here with the subject line “TABLE.” This will reserve your seats for the screening and the Q&A discussion of hunger in Arkansas that follows.

The event was organized by the Department of Human Services Division of Child Care and Early Childhood Education Health & Nutrition Unit, the Arkansas Hunger Relief Alliance and the Arkansas No Kid Hungry Campaign.

Event Details:

A Place at the Table Screening
Thursday, June 6
Doors open at 6pm; film begins at 7pm
Market Street Cinema, off Rodney Parham on Merrill Drive
RSVP requested

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Tacos with Heirloom Tomato Beef, Coriander Rice and Avocado

14 May
Finished tacos, poorly lit, shortly before rapid consumption.

Finished tacos, poorly lit, shortly before rapid consumption.

Sometimes the vague idea of dinner presents itself, without a clear inclination of what it wants to be when it grows up. I like those times, because it usually ends up like an episode of Chopped.

Tonight, I wanted something sort of Mexican, but not spicy Tex-Mex. Strict adherence to cultural accuracy not required.

The basket: An avocado. An heirloom tomato. A large package of corn tortillas. A pound of ground beef.

Go.

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Appetizer:

The baked tortilla chips were dusted with kosher salt and a tiny sprinkling of garlic powder and pepper.

The baked tortilla chips were dusted with kosher salt and a tiny sprinkling of garlic powder and pepper.

Baked tortilla chips from the Cooking Matters workbook.

When I have taught this class in the evenings, we started one of the sessions with these chips and a bean dip that was also listed in the workbook.

Tonight, I had intended to make guacamole but only had the one avocado. Kept simple, that little green orb could reach higher levels of greatness in the main course.

For the chips, store-bought salsa it was.

Want to make some of these chips? No recipe to it, really. Just cut some tortillas (corn or flour if not GF) into triangles. Spray a baking sheet with cooking spray and place the triangles on the tray. Spray the tops of the triangles and sprinkle with salt — not too much! — and any other seasonings you might like to use. Bake at 425 degrees for 8-10 minutes or until just turning brown here and there. Let sit for a few minutes before eating to let them crisp up.

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Main course:

I couldn’t really figure out what to call this, so I just added ingredient names together until it sounded as delicious as it was. How about Tacos with Heirloom Tomato Beef, Coriander Rice and Avocado? Sure, sounds good.

And be sure to capitalize all the words; that makes it even better.

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Tacos with Heirloom Tomato Beef, Coriander Rice and Avocado
Serves 4

  • 8 corn tortillas
  • Pure lard (non-hydrogenated) or cooking spray

For the rice:

  • 1 c. brown rice
  • 2 1/2 c. chicken stock
  • 1/2 tsp. salt
  • 1/2 tsp. ground coriander seed
  • 1/4 tsp. dried oregano
  • 1/4 tsp. cumin
  • 4 T. chopped fresh cilantro or Italian parsley

For the beef:

  • 1 lb. ground beef
  • 1 clove garlic, minced or pressed
  • 1/2 c. tomato sauce
  • 3/4 of a large heirloom tomato, diced
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • Salt to taste
  • 1 tsp. cornstarch

For garnish:

  • One firm avocado
  • One lime
  • 1/4 of the heirloom tomato, sliced
  • More cilantro or parsley (opt.)

In a medium pot, combine all ingredients for the rice except the fresh cilantro or parsley. Bring to a boil then cover and reduce the heat to the lowest setting. Brown rice takes about an hour to cook, so start this first. When the rice is done (probably after you’ve completed the other steps), fluff with a fork and fold in the fresh herb. Cover and keep warm.

Over high heat in a heavy-bottom skilled or pot (I used a Dutch oven), brown the ground beef. Add the garlic when the beef is almost done. When the beef is cooked through and the garlic is fragrant, drain fat and return to medium heat. Add the tomato sauce and cook until slightly darkened. Stir in the diced heirloom tomatoes and cook for about 3 minutes. Stir in the cumin, chili powder and salt.

Place the cornstarch in a small bowl or mug and add a couple tablespoons of cold water. Add an ice cube if it’s not very cold. Stir a bit until dissolved, remove the ice cube and pour the slurry into the beef mixture. Stir over heat until thickened. Cover and keep warm.

Using a sharp knife, cut the avocado lengthwise in half, cutting around the large seed in the middle. Using a butter knife, cut slices completely through each half with the skin still intact. With a large spoon, lift the slices out into a bowl. Repeat with the other half. Squeeze the juice of half the lime onto the slices and toss.

In a heavy cast iron skillet or griddle, heat a very small amount of lard until melted and hot, or spray with cooking spray. Heat corn tortillas (one at a time in the skillet; more if using a griddle and its size allows) until small brown spots appear. Flip and cook on the other side.

When the tortillas are ready, you can assemble the tacos. Spoon a bit of the meat mixture and then the rice into each taco. Top with an avocado slice and a slice of tomato. Squeeze a bit of lime juice on top or serve with lime wedges. If you like, garnish with more cilantro or parsley.

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Local Chefs Get Down in the Streets for “Let’s Move” Campaign

12 May

 

Ever wonder what happens when you feed central Arkansas chefs at night?

Just kidding. But they can get pretty crazy.

This video is of a recent event by the Central Arkansas Chapter of the American Culinary Federation (read: chef professional association). Led by Chefs Suzanne Campbell and Cynthia Malik on behalf of the ACF’s Chef and Child Foundation, this group held a public event in the Argenta area of North Little Rock promoting real food, exercise and culinary arts. The Foundation aims to bring chefs into schools and communities to help fight obesity and malnutrition.

Watch and enjoy, and let me know in the comments if your school or organization would be interested in a chef-led educational event. No promises, but between myself and this group of folks, we may be able to work something up!

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Arkansas Food Blogger Bake Sale for No Kid Hungry Wrap-Up (Photos)

6 May
Beautiful setup by Gina Knuppenburg and Amanda Potter Cole, and many other workers. I can't thank you enough.

Beautiful setup by Gina Knuppenburg and Amanda Potter Cole, and many other workers. I can’t thank you enough.

I’m still exhausted, two days later.

But it was totally worth it.

The Arkansas Food Blogger Bake Sale for No Kid Hungry, our third annual, was a huge success! I’ll report a total at the end of the week, but I do know that we have reached our goal of $2,000 this year, DOUBLING what we had made in each of our first two years doing the sale here in Arkansas. So exciting!

Many thanks to the bloggers who wrote, baked and donated, as well as the professional bakers who sent their wares and a handful of non-blogger good souls who just sent things because they cared. And a special thanks to the awesome folks who decorated and handled the crowds on Saturday at the sale itself!

Meanwhile, my competitive spirit is still fired up. I’m not sure what all the sales across the country have made, but I know we’re in the top tier. Duncan Hines is donating an extra $10,000 on behalf of the bake sale with the biggest total… It could be Arkansas!

So, if you didn’t get to participate, I encourage you to donate funds directly here. Funds donated at this link will be credited to our Arkansas bake sale. (The totals are wonky because most of it is in cash from the sale, locked away in a safe at my house until Friday.)

Oh, and one more thing: Those of us on the Twitters wondered why we didn’t see the national buzz very well. Turns out all the sales didn’t use the assigned #FBBakeSale hashtag (tsk tsk), but did their own. Check out #SDFBBakeSale, #CFLFBBakeSale, #SFBakeSale and #NYCBakeSale for what other folks did across the country.

THANK YOU, thank you, thank you! That’s from the bottom of my heart, and from all the kids and families who will benefit from your hard work. Thank you.

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Daybreak Chocolate Cake for Food Blogger Bake Sale

1 May

Eggless Chocolate Cake I made on Daybreak. Or maybe a gluten-free version I made the night before. Not telling.

Eggless Chocolate Cake I made on Daybreak. Or maybe one I made the night before. Not telling.

I’ll be on Daybreak (KATV Ch. 7 in Little Rock) tomorrow morning talking about the Arkansas Food Blogger Bake Sale. So exciting! (EDIT: It was great! Here’s the link to the segment.)

If, by chance, it’s that appearance that brought you here, then I guess I didn’t burn the place down or splatter chocolate all over the hosts. And maybe you’d like the recipe for that eggless chocolate cake from the Cooking Matters workbook. If so, please find it below, with the directions re-written a bit for my own blog voice purposes.

This Saturday is the Arkansas Food Blogger Bake Sale, 9 a.m. – 2 p.m., to be held at 7th and Main in North Little Rock, alongside the Argenta Certified Arkansas Farmers’ Market. Every dime you spend will go to the No Kid Hungry campaign of Share Our Strength, which funds a bunch of really awesome, effective programs to fight childhood hunger. One of those programs is Cooking Matters, of which I am a chef instructor. (There’s also a nutritionist at each class, and we tag-team hunger into the corner, yo.)

Bloggers all over the country are participating in the Food Blogger Bake Sale on the same day! This is kind of exciting because of the whole synergy thing, but also because we’re a bit competitive. In the two years we’ve already done this sale in Arkansas, we’ve beat several larger markets. Not that it matters. But it does. You know what I mean.

If you want to learn more about No Kid Hungry programs in Arkansas, check out the Arkansas Hunger Relief Alliance, which administers all NKH programs in our state. If you’d like to host a Cooking Matters six-week course, or even find one near you to attend, they’ll be able to help. Same with their breakfast, after school and summer feeding programs.

So come see us! Buy lots of goodies, and let us keep the change. It all goes to help fight childhood hunger.

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Chocolate Cake (From Cooking Matters workbook)
Serves 16, 1 2-inch square piece per serving
Prep time: 15 minutes • Cook time: 30-40 minutes

  • 1 1/2 c. AP flour
  • 3/4 c. dark brown sugar
  • 1/3 c. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 c. unsweetened applesauce
  • 1/4 c. canola oil
  • 1 T. vinegar
  • 1 tsp. vanilla extract
  • 1 c. cold water
  • Nonstick cooking spray

Preheat your oven to 350 degrees. In a large bowl, mix the flour, brown sugar, cocoa powder, baking soda and salt. Use a whisk to break up the sugar and blend thoroughly.

In a medium bowl, mix the applesauce, oil, vinegar, vanilla and water. (I used an ice cube in my tepid tap water to chill it a bit; just make sure it’s exactly a cup after the ice melts or you take it out.)

Add the wet ingredients to the dry ingredients. Mix until just combined, and do not overmix. Don’t freak out if the batter seems thin.

Bake in the middle of your oven until the center is firm and a toothpick comes out clean, about 30-40 minutes.

If you like, garnish with powdered sugar, vanilla yogurt and/or fresh fruit.

NOTE: This recipe is useful for vegans, those watching cholesterol, or if you just simply ran out of eggs and want some cake. The oil is also reduced and replaced with the applesauce. Many of our WWII-era family members may have made something similar when eggs and oil were rationed. The vinegar acts as a catalyst for volume, making up for the lost protein of the egg.

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This Week’s Goings-On

30 Apr
New Capital Hotel Executive Chef prepares Coconut Soup with Crab Dumplings at last night's Governor's Culinary Challenge.

New Capital Hotel Executive Chef Joel Antunes prepares Coconut Soup with Crab Dumplings at last night’s Governor’s Culinary Challenge.

It’s a crazy week leading up to Saturday’s Food Blogger Bake Sale! Here’s what I’m juggling this week (more photos when I get a chance to sit):

• I was on the Alice Stewart Show this morning talking about the bake sale, as well as the American Culinary Federation Central Region conference happening right now in Little Rock and the culinary/hospitality school at Pulaski Tech. I’ll post the link if they make an online one I can share. I’ll be on Daybreak this Thursday at (gak) 6:20 a.m. demonstrating a Cooking Matters recipe and talking about the sale, and I’ll be on First News with Bob Steel on KARN Friday morning at 7:10 a.m.

• The aforementioned ACF Central Region conference is going on this week at the Statehouse Convention Center, which is nerd nirvana for those of us in the industry (even those of us not in restaurant kitchens). I got to introduce my dear friend Dr. Meenakshi Budhraja for her panel, “The Other White Coat,” about how chefs and doctors can work together to fight chronic disease. Today, I’ll hit the trade show for a spiffy new chef coat (and hopefully some freebies — looking at you, Plugra) and attend an afternoon session on Gluten-Free Cooking.

• As part of the conference, last night was the Governor’s Culinary Challenge at the Capital Hotel. Attendees (including top-notch chefs from around the region) got to taste the very best Little Rock has to offer, by local chefs including Donnie Ferneau, Lee Richardson and newcomer Joël Antunes (Capital’s new executive chef). More photos and details on that later today.

• It’s not too late to bake or plan to come to the bake sale! Just email me.

 

 

ERR NRR TERNADERS (I mean, gluten-free sugar cookies)

10 Apr
Gluten free sugar cookie I made in the midst of the oncoming storm. Bring it on.

Gluten free sugar cookie I made in the midst of the oncoming storm. Bring it on.

It’s about to throw down a storm tonight, or so they say.

Sure, in the back of my mind, I’m worried about it. I’m not a fan of weather when it’s outside of 80-90, still and sunny. But I also spent a good bit of the late afternoon working on some gluten-free sugar cookies with the boy, and they are darn tasty.

I used Alton Brown’s recipe (swapping GF flour for AP, of course), but from his book, not online. The online one will work fine, but know that the book has weight measures, if you’re more into that.

My favorite GF flour is Cup 4 Cup, but it’s rather expensive, and I’m out. The Arkansas Democrat-Gazette recently ran a recipe to replicate it, reportedly “slightly adapted” (meaning they swiped it) from Gluten Free on a Shoestring. I had potato flakes rather than potato starch, and knowing it wasn’t the same thing, I tried it anyway. It was DELISH.

Mix, bake, outline, flood, hide in closet.

Mix, bake, outline, flood, hide in closet.

It was the first time I did the outline-and-flood technique, and for a newbie, it wasn’t half bad. It may be my imagination, but my royal icing seems to smell a little eggy from my stovetop pasteurization process. So, don’t do that; just use pasteurized eggs or boxed egg whites.

I’m pretty sure they’ll still eat. At least, I think so, after eating three or four of them.

This went to my head just a little.

This went to my head just a little.

Hunker down and carry on.

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Gluten-Free Faked-Out Cup 4 Cup
(slightly adapted from Arkansas Democrat-Gazette’s slightly-adapted-from Gluten Free on a Shoestring recipe)
(this is rather tongue-in-cheek if you’re not catching on)
(don’t copy recipes, okay? okay, just this once…)

  • 60 g. milk powder, buzzed in a food processor until fine
  • 180 g. white rice flour
  • 145 g. cornstarch
  • 85 g. tapioca starch
  • 80 g. brown rice flour
  • 20 g. potato flakes, buzzed in a food processor (original recipe is potato flour, same amount)
  • 10 g. xanthan gum

Mix all the ingredients with a wire whisk and store in an airtight container. Makes just over 4 cups or so.

Standby for super-cute overshare kid photos.

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“I’m Over Myself” Easter Menu

29 Mar
Photo added after-the-fact of the green bean and caramelized onion dish at Easter brunch.

Photo added after-the-fact of the green bean and caramelized onion dish at Easter brunch.

Things have been really busy lately.

In addition to my part-time gig teaching Cooking Matters with DHS, I’ve done quite a bit of catering with a friend lately, among other smaller paying gigs. I’m also working full-tilt on the Food Blogger Bake Sale, and somehow I got involved in my 20th class reunion planning.

All that to say, this year’s Easter feast is NOT going to be fancy. At least by my standards.

As my catering friend said earlier this week, you get to a point you just have to get over yourself. He was referring to catering; we were preparing a pasta-and-salad lunch for a large, very high-profile group of people. For a smaller group, my friend might have made every single thing from scratch, on-site. But when things get crazy (or large-scale), you have to get over what you know you can do and just make something high-quality but simple.

I’m working most of today (Friday) and all day Saturday. Church all morning on Sunday. So, no time for an elaborate feast. I chose several items that could employ my favorite “Blanch, Shock and Awe” technique, which I did last night (Thursday) and parked in the fridge. I even bought (gasp) prepared ham, pre-baked rolls and packaged gluten-free cake mix. Ugh! That one still smarts.

There will still be plenty of handiwork tonight and Sunday afternoon to soak some love into the meal. But, as I discovered that Thanksgiving a while back, the most important part is where we all sit together as a family.

Ison Family Easter Menu

Last night, I blanched and shocked the green beans and asparagus, and I wrapped the asparagus with the salami. I boiled the potatoes and shocked them as well. All those are in the fridge, ready for final steps on Sunday.

The two recipes from other sources, the green beans and potatoes, I will probably personalize a bit with things on hand. We’ll see.

And the cake… I’ll bake tonight and see how it goes. Not sure when the frosting business is going to happen.

What are you making for Easter brunch/lunch/dinner?

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My Favorite Pasta Salad

28 Mar
Hearts of Palm Sunday Pasta Salad, also featuring artichoke hearts and roasted bell pepper.

Hearts of Palm Sunday Pasta Salad, also featuring artichoke hearts and roasted bell pepper.

First a side note: Sorry to spam y’all with two Food Blogger Bake Sale posts in a row, especially email subscribers. I had tried to make that second one a private one for media use, and I couldn’t make it work that way. Anywho, share it with your favorite media/internal comm person!

My personal Facebook friends got a chuckle (or eye roll) at this photo I posted on Facebook earlier this week, Hearts of Palm Sunday Pasta Salad.

I know, hardy har.

I just love pasta salad, and I thought I’d be clever and add hearts of palm for Palm Sunday. Problem is, I’m the only one in the house who will eat those, or the artichoke hearts that were also included. I’m enjoying it for lunch all week.

While this dish was a little silly, it’s a spin on my family-friendlier pasta salad that I make pretty often. These days I have to use gluten-free pasta, and the only one for the job is Le Veneziane penne. (You can order it from Amazon, not me, at the link.) It’s made of corn, as are many gluten-free pastas. But the difference is an emulsifier made of flax seeds, which adds stability and texture that most GF pasta lacks.

Besides, it’s made in Italy, where there is a surprisingly high incidence of celiac disease. You think they’re gonna mess around with crappy pasta, gluten free or otherwise? I think not.

Anyway, here’s the basic recipe. It can be used with or without gluten-free pasta or hearts of palm. ;) It could be a nice, light addition to your Easter table this Sunday!

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Fancy Pants Pasta Salad
Serves 6

  • 8 oz. penne pasta
  • 1/4 c. roasted red bell pepper, cut into small pieces
  • 1/2 c. olives, any type, sliced or halved
  • 1/4 c. Italian or Caesar dressing of your choice, or homemade
  • 1/4 c. freshly grated parmesan or similar hard Italian cheese
  • 1 tsp. dry basil
  • 1 tsp. dry parsley
  • 1-14 oz. can marinated artichoke hearts, quartered (opt.)
  • 1-14 oz. can hearts of palm, sliced if whole (opt.)
  • 8 oz. cooked chicken pieces (opt.)
  • Kosher or sea salt
  • Freshly ground black pepper

Cook the pasta in plenty of salted water until al dente. Drain in a colander and rinse well with cool water to stop the cooking process, but do not completely chill the pasta.

Gently fold all ingredients except the salt and pepper together. The warm pasta will absorb some of the dressing. If you’re not serving it immediately, put it in the fridge for a little while. (It’s fine to serve warm, too.) When you’re ready to eat, test and re-season with salt and pepper to taste.

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