Black Quinoa with Toasted Chickpeas

The past two weeks I was graced with wonderful visitors and an amazing wedding, per my previous post. The downside was, I thrashed any form of balanced eating hardcore...two words: German bakery. Predictably, the less I cooked or prepared my own meals the worse I felt. Attempting to restore the damage, I did what always works - threw away the instant stuff, bought fresh products, and started again. OK, in some cases I just finished the instant stuff :) Anyway, in the end it worked.

In a random local shop that wasn't sure what it wanted to be - part trinkets, parth clothes, part...health food?! - I happened upon some black quinoa (as if this grain weren't protein and fiber-ful enough). In order to substitute without missing any of the junk, I also wanted to make some tasty snacks á la toasted chickpeas. Lastly I was craving a satisfying spread akin to mayo but without sugar or vinegar. Luckily in all the shades of healthier dairy and cheese available here in Switzerland (quark, yogurt, creme fraiche, fromage frais, ricotta, cottage cheese), I found a couple of recipes for 'mayonnaise' with my new favorite, fromage blanc or blanc battu. Playing with a combination of these led to a super dish.

Black Quinoa with Toasted Chickpeas

Quinoa & chickpea salad (2 servings ):

1/3 cup of black quinoa

2/3 cup of water

1/2 head of cauliflower

1/2 cup of chickpeas, soaked overnight

2 T olive oil

1 t sea salt

Blanc battu dressing:

1/2 cup of blanc battu* (or fromage blanc or greek yogurt)

1-2 T olive oil (or canola)

1 T apple cider vinegar

cumin

coriander

garlic powder

1 t herbs de provence

salt & pepper to taste

• Preheat the oven to a high temperature (I had mine at 250 C) and mix the chickpeas and with 1 T of the oil and just under 1/2 t of salt. Simultaneously mix the cauliflower with the remaining oil and salt. Roast them in separate baking dishes until the cauliflower begins to brown and the chickpeas are toasted, but not quite crunchy. Set aside.


• Meanwhile prepare the quinoa by simmering it in the water until soft (when all the water is absorbed and it 'pops'), about 20 minutes. Stir frequently while cooking, and fluff with a fork when done.


• While the vegetables roast and the quinoa simmers, combine all of the ingredients to make the blanc battu dressing. Add the spices and herbs to your tastes. It would also go wonderfully with fresh dill or basil.


• Allow the roasted vegetables to cool, and then combine with the black quinoa and dressing. Bon app!

I'm really looking forward to making this again, and will double the recipe and share :) I'd also like to continue experimenting with variations to the dressing (FYI the mayo substitute also included half an egg yolk and more oil, but I found the texture of this mix was just right). Lastly, I'll be keeping a stash of herbed, toasted chickpeas on hand whenever possible! They are unbelievably good.

A Few of My Favorite Things

So my quiet this month has been due to tons of visitors to Zürich these past few weeks, with two more sets to go. I got to do a lot of travelling (and eating), but little cooking. Furthermore I just got back from a schööön wedding of two good friends in southern Germany a few hours ago.

In keeping with my hobby, however, I did find some great local regional food in Strasbourg when I visited with my father and stepmother last week. I had no idea that Alsace was so full of culture, from the interesting traditional regional dress, legends about the storks that herald spring, and the history of being both German and French at any given part of the last century. It's also the home of the European Parliament. Hubert Keller, one of my favorite chefs (I couldn't stop watching Top Chef Masters as hard as it is to do so outside of the US), is from this region. And of course the best sweet white wines, Gewurztraminer and Riesling, are produced locally.

While the parents dined on steak and coq au vin, I had andouillette with haricots verts (photo below). Those from Louisana may recognize this type of pork sausage made from the intestines :D The beans had plenty of butter, garlic and herbs and my Dad and I remarked on how it felt as if we could have been eating the same meal centuries ago. On our way back from the old town on the ile in the center of the city, I stopped at a shop where I bought some tasty (and inexpensive!!) foie gras and a fig mustard that I devoured within about 72 hours.

I did have a chance to cook dinner early in my Dad's trip. The first course was the pleasing yogurt-feta dip with farinata, topped with the olive oil I bought in Catalonia. The second was red rice salad in a roasted pepper, along with this really great wakame and zucchini salad from the latest cookbook from Hiltl - the oldest and best vegetarian restaurant in Zurich. For the salad's dressing, I added Byodo's great apple cider vinegar to the sesame/soy recipe. I use the stuff religiously for cole slaws, tuna or egg salads, marinades. Apple cider vinegar is the only type that's actually alkaline, balancing your body's pH like almonds and veggies do. I recommend trying condiments that use this vinegar over others...

The third course wasn't my proudest, as I attempted a goji berry carrot cake with homemade vanilla frosting. Though I used plenty of cream quark for lightness, the gluten free dough was quite heavy :( I think it was because I subbed in a portion of quinoa flour, which doesn't work so great for sweet baking as it's nutty and dense - such as with my scones. Also my parents were not at all used to the fact that - and I LOVE this - the whipped cream here is natural and unsweetened!!! And 100% creamy.

I'll conclude with a flashback to the flavourful Alsatian meal that was gone too soon :)

A New Kind of Stir-Fry

I'm not sure what the inspiration, but last month I was really in the mood for some Chinese takeaway. I haven't had any since the last time I was in New York, particularly as I try to avoid the fermented, wheat based sauces and the fried rice, doughs and noodles. That said, Chinese cooking can be the healthiest around when vegetables are steamed or lightly stir-fried rather than overcooked. Proteins like chicken and shrimp are also frequently incorporated, which are marinated in flavorful fish. nut and sesame oils. Terrific vegetables and legumes like bok choy, mung beans, and green onions are frequently thrown in, and a little egg for good measure.

But if you're avoiding empty carbs...what about the rice? Surely not necessary, but a classic pairing. My searching for a solution, and a creative use of one of the world's healthiest foods: cauliflower.

Turkey-Broccoli Stir Fry + Cauliflower Fried 'Rice'



1/4 lb turkey breast
3 T sesame oil
2 T soy sauce (GF if you find it)
1 teaspoon of arrowroot
1 egg, beaten
1/2 head of cauliflower
1 stalk of green onions
1/2 cup shredded carrots
1 cup of broccoli, blanched* (I blanch raw broccoli in boiling water for 3 minutes)
2 T pine nuts

• Chop the turkey breast into chunks and marinate in the arrowroot, 1 T of the sesame oil and 1 T of soy sauce while you make the rice and prep the vegetables.


• Put the cauliflower in a food processor and process very quickly until it resembles the consistency of rice (some then microwave the cauliflower, but I keep it raw). Chop the green onions, and cut the broccoli into florets.


• Heat a second T of sesame oil in a wok or deep frying pan and add the beaten egg, scrambling. Remove from pan when done and set aside.


• Now add the final T of oil. Stir-fry the cauliflower until it just begins to brown. This takes a little while, perhaps 10 minutes, but really adds to the dish! At this time, stir in the onions, broccoli, carrots (not pictured) and the remaining T of soy sauce and sautée for 3 minutes. Remove from the pan, mixing with the scrambled egg.


• Finally, add the meat and cook for a few minutes until done. Add the marinade and heat until it gets thicker. Remove from heat and mix with the veggies and scrambled egg.


• Serve the turkey and broccoli stir-fry over the cauliflower fried 'rice', and top with peanuts (I prefer pine nuts). Bon app!

This recipe should serve 2 with a generous amount of rice, though I've not measured out the amounts perfectly. I'll definitely be practicing this more, it's yummy. I've also been experimenting with the seasonings, and added ground ginger for a nice kick the second time around. Let me know what you come up with ~c* x

Scones vs. Biscuits...

As many wonderful, splendidly natural foods as there are across this giving planet, sometimes you (or at least I) really do crave the comfort of something warm and baked from the oven. There's no denying it, nor any combination of flax or almond that can substitute! For the sugar sensitive and those who can't do wheat or gluten, it can be an elusive task coming up with something tasty, moist to bite into - the food of your childhood - and yet healthy. I'm not saying I've done it, but I was pretty pleased to have come close enough ;) Inspired by a muffin recipe using veggies, I decided to make a gluten-free scone with carrots, plenty of seeds, and toasted apples.

Apple-Carrot Quinoa Scones

















dry
1 cup quinoa flour
1/4 cup chickpea flour
1/4 cup coconut flour
2 T baking powder (I use Hain's GF)
2 t xanthan gum
1/4 t salt
6 packets of Stevia (eq. 1/4 cup of sugar)
1 t cinnamon, nutmeg, & ground cloves
1/2 cup dried apples
1/2 cup grated carrots
1/2 cup seeds/nuts (I used sunflower +pumpkin)
few sprigs of fresh basil (optional)

wet
3 eggs, 1 egg white
1 t vanilla
3/4 cup olive oil
1/4 cup sunflower oil
1-3 t of flaxseeds
Water as needed (about 1/4 cup)

• Preheat your oven to 350 Fahrenheit/160 Celsius.


• Combine oil (feel free to use more sunflower oil for lighter texture), eggs, vanilla, and sweetener in medium bowl. Set aside.


• In a large bowl mix quinoa, chickpea, and coconut flours with the baking powder and spices.


• Add wet ingredients to dry and mix very well!


• Add apples, carrots, seeds and basil and continue to mix as the dough firms.


• If the dough gets too tough, add flaxseeds and water in proportion to 1 teaspoon to 1 tablespoon of water (a common egg substitute, this will help achieve the right consistency). I used 3 total because I used coconut flour, which absorbs a lot of moisture.


• With a tablespoon or simply your hands, scoop the dough into balls and drop them on a pan as you would a drop biscuit, or pack into a muffin tin.


• Bake for 20 - 25 minutes until nicely browned on the outside.

I was able to make 17 nice-sized scones from this recipe, and each is only 198 calories and 9.5 g net carbs. They lasted ages, I froze about half and enjoyed them through the following week. Because they are savoury, I had them with butter or soft cheese as a complement to soup or salad.

As I thought about what to call them, the texture reminded me at once of both a biscuit... and a scone. What's the difference, if any? I decided they were more of a scone because they are denser (less buttery) than biscuits, but still have that nice crispy firmness you can bite into. Can't wait to make these again and experiment with other fruit and vegetable combinations! I look forward to trying spinach (all I had was basil at the time), and fresh apples....mmm, OK now I've made myself hungry and wish I still had some left for breakfast!! ~cheers, c*x

Too Good to be Salad?

OK, so some of you may say salad can always be good, and I agree! It's just that I often still associate salads with iceberg lettuce and a couple of limp tomatoes. Possibly because the typical U.S. (and of course many other) restaurants will offer something green in the form of a) a thin sheath of lettuce under a bun, bread and a 1/2 lb. of meat or b) as a small accompaniment to some other protein and potatoes. In any case, I recall that I used to eat the latter covered with something called French dressing (read: mayo).

Of course I've caught up with hopefully the rest of the universe in understanding that anything can be incorporated into a great salad! It doesn't even have to be cold; my favorite whole grain dish to make, passed to me by two good friends, is the Red Rice Salad from Heather's 101 Cookbooks. Since I've been in Switzerland, I've really been using vegetables that were fairly obscure to me half a year ago such as fennel and different species of cabbage :) Tonight I made a really f-in awesome borlotti bean salad and had to share that as well!

Zucchini Bean Salad with Basil-Avocado Dressing

Salad

1/2 cup dried white beans (I used borlotti)

1 small shallot

1 T olive oil

1/4 t sugar

1/4 t salt

1/2 zucchini/cucumber, julienned

1/2 cup of shredded carrots

Dressing

1/2 avocado

1-2 T fresh basil

1 small garlic clove

1 T lemon juice

1 T tahini

1 t apple cider vinegar

salt to taste

1/4 - 1/2 cup of water

• Soak the beans in water at least 4 hours or overnight. Rinse and then place in a saucepan with the olive oil, shallot (chopped), sugar, salt and enough water to cover and cook until water is nearly evaporated, about 45 minutes to an hour. Don't overcook as you want the beans to remain firm! Chill in the refrigerator.




• Chop the zucchini/cucumber (I julienned mine but whatever you prefer) and shred carrots - or use pre-shredded - and chill with the beans.




• Peel the avocado and cut into slices (if not ripe) before adding to a food processor or blender.



• Add remaining ingredients - the basil, garlic, lemon juice, tahini, apple cider vinegar, salt and water and blend until you have the consistency of dressing. Add more water if needed.
  



• In a large bowl combine the beans, zucchini, and carrots with the basil-avocado dressing and toss to coat. Add more veggies if you end up with more dressing.



• Try to stop eating from this bowl. I seriously had to put half of it away immediately, it was SO good.

Voilá! This salad as proportioned makes 2 generous side portions. The beans are yum and filling, and the dressing is creamy while maintaining the integrity of the avocado. Also no mayo or oil. The next day I had some with a slice of socca (chickpea crepe)....Enjoy!!! ~c*x

And now for some spice...

I grew up on a mild American diet and never really enjoyed spicy food. For some reason, however, I've been fascinated by how to use red chilies in my cooking, particularly my vegetable dishes. I bought a pack of baby chilies (I have no idea if my English terms are accurate!) and was determined to use the whole thing. Nearly. After a few experiments I made something good...real good. And versatile...

Chili Romesco Paste




This sauce is actually a hybrid between chili paste, pesto, and romesco. It has no cheese (hence no pesto), but I've opted to add pine nuts for an amazing texture. Measurements below are estimates only, as I just threw it together to get the right balance.

3 T organic tomato paste
1 small red chili
1 garlic clove
1 T pine nuts
1 T olive oil
salt to taste (no more than 1/2 teaspoon)
pinch of cumin
fresh parsely

• Remove stem and seeds from chili with a knife and chop into quarters


• Chop garlic and roughly chop parsely
  
• Add all ingredients to your food processor
  
• To get the right texture, and add more water to thin

• Adjust seasonings to taste - careful it's hot!
  

I was able to use this, with a little extra water to cook, to create this amazing sautée of eggplant and cauliflower. My five a day should be fine as long as I keep it interesting.

My First Party!!

I am delighted to say that, after nearly 5 months living in Switzerland, I had my first house party. Technically it was an apéro that I invited a handful of guests to attend before heading to the annual jazz festival in my new hometown. Implicit in the invitation was that my new friends would a) make the 40 minute trip out of Zürich to my flat and b) that they'd drop an extra 40 francs to see the show. Despite the heavy rain that morning, most of the invitees did indeed make it out, plenty of wine in hand. In fact the sun came out and we were able to move the party to my patio where we talked and snacked for about 5 hours :))

Of course it was very fun to play hostess, and I made sure the hors d'oeuvres were worth the trip. I made four types of dip from scratch (feta yogurt with pine nuts, black bean, eggplant purée with sesame seeds, and spinach and quark). I also had the standard olives, which I mixed with fried halloumi cheese, nuts, gluten free crackers, and some brie and camembert. To finish, I made sme banana brownies and my dear Allyson brought olive bread. My other guests brought 8 bottles of wine! And last but not least, the two things that disappeared the quickest: for the dipping I made two types of almond crackers (recipe below) and my signature farinata, a savory chickpea flatbread gifted to the world from northern Italy (recipe below).

Almond Crackers

Discovered from a great paleo blog, these crackers are so incredibly quick, easy, and dangerously addictive. You were warned! (In the image below, mine are the two square crackers in the foreground.)



1 cup of almond flour
1 egg white
salt to taste
flax seeds (optional variation)
parmesan cheese (optional variation)
2 sheets of parchment paper & rolling pin

• Preheat the oven to 325 Fahrenheit/160 Celsius

• In a bowl, combine 1 cup of almond flour (ground almond meal, which is harder to find in the States but Whole Foods sells it). At this point, if you're using the flax seeds or cheese, reduce the amount of almond flour appropriately.

• Crack in one egg white and mix quickly, coating the mixture until it comes away from the sides of the bowl

• Press the mixture in a mound onto the parchment paper, cover with a second sheet and roll thin


• Remove the top sheet and cut into squares as you like (I usually get about 24)


• Bake for about 10 to 12 minutes, watching very carefully especially if you incorporate the parmesan! You may want to remove the outer crackers as they cook first and keep the center in a little longer.

• Cool, break the squares along the lines and EAT! These keep incredibly well btw.

Chickpea Farinata
This flatbread is best served straight from the oven. Plan ahead as the batter needs to rest for at least 4 hours..

1 cup of chickpea flour
1.25 cups of warm water
4 T olive oil
1/2 teaspoon salt
1 teaspoon of dried rosemary (or 2 t fresh)

• Whisk 1 cup of chickpea flour slowly into the water


• Add half (2 T) of the olive oil mixture and let batter rest for >4 up to overnight


• After rest, stir salt and rosemary into batter


• Preheat oven to 500 Fahrenheit/260 Celsius and heat baking dish (at least an inch deep) for 10 minutes


• When the dish is warm, add remaining 2 T of olive oil and carefully swirl to coat


• Pour in batter and bake for 20 - 25 minutes until golden and crisp, watching carefully


• Cut into 12 slices and serve warm

You may want to make two bowls of batter, these go very quickly! You can also add other Italian herbs, onion, and olives. There is a similar dish in France, socca, with a more crépe-like consistency. I'll need a few more tries to execute that one correctly ;)

More posts from the party soon...~x