February 28, 2011 § Leave a comment
I serve this Quinoa dish over a bed of baby spinach. The warmth of the quinoa wilts the spinach perfectly so there’s no need to cook it separately. Make sure you have enough time to roast the peppers. You could even do that a day ahead and have them ready when you want to prepare the dish. I’ve used red quinoa for this because I like the hardy texture. You could use any kind, or a combination.
Quinoa with Roasted Red Peppers, Chickpeas, and Feta
1 T olive oil
1 small onion, chopped
2 clove garlic, chopped
2 roasted red peppers, chopped (Coat 2 red peppers in olive oil. Put them in a preheated oven at 425 and roast while turning to make sure it’s even. Then put them in a plastic bag for a few minutes and the skin will easily peel off. Seed and chop.)
1 cup red quinoa, rinsed
2 cup vegetable broth (or water)
1 Teaspoon oregano, chopped
salt and pepper to taste
1 cup chickpeas
1/4 cup feta, crumbled
1/4 cup balsamic vinaigrette (mix of balsamic vinegar and olive oil with salt and pepper)
February 23, 2011 § Leave a comment
I drank this too fast to get a picture, but it was the perfect breakfast after a sweaty yoga class.
Morning Coffee + Protein Smoothie
1 c coconut milk
2 scoops (probably 2T total) protein powder (i use a plain one)
Via or another type of instant coffee
5 pitted dates
handful of ice
Blend coconut milk, protein powder, coffee, and dates until smooth. Add ice. Blend again. I have just a regular blender and it still worked pretty well mashing up the dates. There were bits at the bottom of the blender that I scooped out and added to the smoothie.
February 21, 2011 § Leave a comment
Over at Get Natured, I learned that Oprah and the rest of the Harpo crew are challenging themselves to go Vegan for a week. There are some interesting and useful resources on the website:
- FAQs about eating vegan – http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan
- Three weeks of meal ideas – http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan
- and more in the webpage they are calling the “Vegan Starter Kit” – http://www.oprah.com/packages/vegan-starter-kit.html
It’s simple and straightforward, and of course addresses the myths of eating vegan. Plus, I always love getting new meal ideas, which is why I was checking out Get Natured in the first place. Can’t wait to try her recipe for Breakfast Cookies!
February 20, 2011 § 1 Comment
These vegan enchiladas tasted a lot better than I expected, or perhaps than they look in my less than perfect picture above. However, trust me that they taste good! They are hearty without being heavy. I adapted the recipe from the Vegan Enchilada recipe from Ayinda Howell I found online at the New York Times. I substituted black beans for the tofu. I also reduced the amount oil because it just seemed like a lot. I think they would go well with a simple cabbage salad of shredded cabbage, lime juice, and sea salt. Here’s the recipe with my substitutions:
Vegan Enchiladas (serves 2 – 3)
Ingredients, for the sauce
1 – 2 T oil
half a medium onion, diced
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 1 /2 T ground cumin (I use a roasted ground cumin.)
1 1/2 T chili powder
3 T all-purposed flour
3/4 c water
8 oz. canned tomato sauce
1/8 – 1/4 t salt, optional
January 6, 2011 § Leave a comment
Friday and Saturday
Jan. 28 and 29, 2011
January 5, 2011 § 1 Comment
This recipe from Apartment Therapy was such a hit at Thanksgiving that I made it again for Channukah and Christmas gatherings. It’s beautiful to present at a gathering because of its bright red color. It tastes tart and sweet. Fresh cranberries in this tart make it an excellent dessert that doesn’t feel too heavy and the hazelnut tart provides an excellent shell with a good texture and light flavor. It pairs well with vanilla ice cream, coffee, tea, or white wine.
Cranberry Tart with Hazelnut Crust (adapted from this recipe on Apartment Therapy)
makes one 9-inch tart
4 cups (16 ounces) fresh whole cranberries
2/3 cups granulated sugar
2/3 cups maple syrup
zest from 1/2 unwaxed lemon
for the Hazelnut Crust:
1 cup unbleached all-purpose flour
3/4 cups ground hazelnuts
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) cold, unsalted butter, cut into small pieces
1-3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough. I don’t have a food processor, so I use the more manual method of preparing the dough. To start, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal. If you could combine the dry ingredients first, and then drop in the pieces of butter in small batches until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Dump the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack.
January 4, 2011 § Leave a comment
Happy New Year! 2010 has been a busy one, though it has meant that I have neglected writing on kitchen window a bit. I received this 2010 Year in Review from WordPress, and I found it interesting. It’s also motivated me to continue to post on this site throughout 2011. I have been thinking of great things to post including new recipes, events in Miami, information on arts productions around the world, and everyday info that I have come across, so look forward to postings about those topics in 2011. In case you’re interested in checking out what I’ve been up to in 2010, here are some of the projects I’ve been working on: Mapping Miami, the Miami Art Salon, founding Blackbird Arts and Research, being an artist-in-residence at the Deering Estate, my dissertation research about art, Miami, and the Caribbean, Yelping, and overhauling my personal website.
Thanks for reading kitchen window! Here’s the 2010 Year in Review:
The stats helper monkeys at WordPress.com mulled over how this blog did in 2010, and here’s a high level summary of its overall blog health:
The Blog-Health-o-Meter™ reads Fresher than ever.
A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 6,500 times in 2010. That’s about 16 full 747s.
In 2010, there were 13 new posts, growing the total archive of this blog to 166 posts. There was 1 picture uploaded, taking a total of 831kb.
The busiest day of the year was October 25th with 124 views. The most popular post that day was why is this ok? authorized to live under bridge.
Where did they come from?
The top referring sites in 2010 were squidoo.com, larasteinpardo.com, facebook.com, mangoandlime.net, and blisstree.com.
Some visitors came searching, mostly for julia tuttle causeway, julia tuttle bridge, no flour peanut butter chocolate chip cookies, carol walker artist, and flourless peanut butter chocolate chip cookies.
Attractions in 2010
These are the posts and pages that got the most views in 2010.
flourless peanut butter chocolate chip cookies (updated) April 2007
s’mores cupcakes May 2009
kara walker at the whitney October 2007
recipes: jerk tofu and collard greens July 2007