Recipe index

-Summer Oatmeal
-Thai Veggie Brochettes

Couscous
-Couscous with Zucchini & Dates
-Couscous with Italian Salsa & Chicken
-Quick Couscous Tips

Grits
-Creamy White Grits
-Mizithra Grits Casserole
-Roasted Garlic Grits

Polenta
-Polenta with Mushroom Tomato Sauce
-Polenta with Portobellos
-Mediterranean Polenta
-Polenta with Mushroom Ragout
-Smoke & Thunder Polenta
-Soft Polenta
-Stuffed Polenta Pie
-Veggies with Polenta
-Polenta Kale Pie

Quinoa
-Quinoa Timbales
-Sweet Potato/Chard/Quinoa Gratin
-Non-Fried Rice Quinoa



Grain Recipes

Summer Oatmeal

  • 16 oz plain or fruit-flavored yogurt
  • 2 cups oatmeal, or unsweetened muesli
  • 2 cups peach or apricot nectar, milk, rice milk, soy milk or a combination
  • 2 large peaches, finely grated
  • 1 cup blueberries
  • 3 Tbsp. chopped almonds
  • 1 Tbsp. pumpkin or sunflower seeds
  • Pinch each of ground cinnamon and cardamom

Combine ingredients thoroughly. Cover and refrigerate overnight, serve chilled. This makes a fabulous supper if you put a green salad with it.

Homemade Instant Oatmeal

Yield: 8 individual servings

  • 3 cups quick-cooking oats
  • 1 teaspoon salt
  • 8 sandwich-size plastic baggies

Crumb one cup of the oats in blender until powdery. In each plastic baggy, combine 2 tablespoons of the powdered oats, 1/4 cup unprocessed oats and 1/8 teaspoon salt.

Consider adding some of these extras (per bag):

  • 1 Tablespoon brown sugar
  • 1/4 teaspoon cinnamon and 1/2 teaspoon white sugar
  • 1 Tablespoon raisins
  • 1 Tablespoon chocolate chips
  • Apple-Cinnamon Oatmeal: 1 Tbsp. sugar, 1/4 tsp. cinnamon, and 2 Tbsp. chopped dried apples
  • Sweetened Oatmeal: 1 Tbsp. sugar or 1 packet artificial sweetener
  • Brown Sugar/Cinnamon Oatmeal: 1 Tbsp. brown sugar & 1/4 tsp. cinnamon
  • Oatmeal w/Raisins & Brown Sugar: 1 Tbsp. packed brown sugar and 1 Tbsp. raisins
  • Health Nut Oatmeal: 2 Tbsp. any kind of wheat germ
  • Fruit & Cream Oatmeal: 1 Tbsp. non-dairy coffee creamer and 2 Tbsp. dried fruit
  • Chai Spice: 1 Tbsp. brown sugar and 1/4 tsp. chai masala

To serve: Empty contents of one bag into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water.

My notes: This is my new favorite breakfast. It's a little time-consuming to make up, but 1 batch lasts more than a week. If you're used to eating the Quaker instant oatmeal packets, you might want to skip the salt, because it definitely makes the final product taste different.

Thai Veggie Brochettes with Sesame Amaranth

Yield: 2 servings
From Wild Oats

  • 1/2 C. amaranth
  • 1/8 C. black sesame seeds
  • 1 lb. Firm tofu, cut for skewering
  • 1 small zucchini, cut into chunks
  • 1 large bell pepper, cut into chunks
  • 1 1/2 C. veggie broth
  • salt to taste
  • 4-6 shiitake mushrooms
  • 1 small summer squash, cut into chunks
  • Thai Style Oil (Spectrum World Cuisine brand)

Bring broth to a boil, add amaranth, reduce to low and allow to steam about 30 min or until soft. Brush the tofu generously on all sides with oil and allow to marinate while amaranth cooks. Preheat broiler or grill. When amaranth is done, skewer tofu and vegetables, brush vegetables with oil and grill or broil.

Couscous

Couscous with Zucchini and Dates

from Jill Dupleix

  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil
  • 400 g canned tomatoes
  • 1 tbsp honey
  • sea salt and freshly ground black pepper
  • 1/2 tsp ground saffron
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tbsp roughly chopped parsley
  • 6 green or yellow zucchini
  • 12 dried apricots
  • 10 fresh dates, seeded and sliced

Couscous:

  • 500 g five minute packet couscous
  • 1 tsp sea salt
  • 250 ml boiling water
  • 1 tbsp olive oil
  • 1 tbsp butter, melted

Place couscous in a large bowl and sprinkle with salt and boiling water. Cover and leave for 10 minutes. Break up any lumps with your fingers, then transfer to a muslin-lined steam over boiling water. Cover and steam for 20 minutes. Remove, toss with olive oil and butter and set aside.

Fry onions in olive oil until soft. Add garlic, tomatoes, honey, salt, pepper spices and parsley and simmer for ten minutes.

Resteam the couscous for 20 minutes. Steam or lightly boil the zucchini and apricots for five minutes. Fluff up the couscous with fork and pile onto warm plates.

Slice zucchini thickly and toss in a little extra olive oil, salt and pepper with apricots and dates. Serve in a bowl or on top of the couscous with the hot broth on the side.

Couscous wtih Fresh Italian Salsa

Yield: 4 servings

Salsa

  • 1 C. diced fresh tomatoes
  • 1 Tbsp. chopped fresh basil
  • 1 Tbsp. balsamic or red wine vinegar
  • 1 Tbsp. olive oil
  • 1/2 tsp. sugar
  • 1 clove garlic, minced

Couscous

  • 1 Tbsp. olive oil
  • 12 oz. boneless skinless chicken breasts, cubed
  • 2 C. broccoli, chopped
  • 1 package Near East brand Roasted Garlic & Olive Oil or Parmesan couscous mix

In small bowl, stir salsa ingredients together. Season to taste with salt & pepper, set aside. In large skillet, heat 1 Tbsp. oil over high heat. Add chicken & broccoli, cook 5 minutes or until chicken is no longer pink, stirring frequently. Stir in 1 1/4 C. water and contents of spice sack, bring to a boil. Remove from heat. Stir in couscous, cover. Let stand 5 minutes. Fluff with fork. Top with salsa. Serve.

Per serving: 330 calories, 9 g fat, 28 g protein, 36 g carbs, 750 mg sodium, 4 g fiber

My notes: This dish is delicious and easy to make. I anticipated that it would taste sort of bland but it didn't.

Quick Couscous Tips

  • 3 green onions, chopped, and 1/4 C. chopped fresh basil, mint, or parsley
  • 1 tsp. curry powder and 1 unpeeled Granny Smith apple, diced
  • 1 clove garlic, minced, 3 Tbsp. chopped parsley, and 2 tsp. lemon peel
  • 2 carrots, shredded, and 2 tsp. chopped fresh thyme
  • 1 zucchini, shredded, and 1 tsp. chopped fresh rosemary
  • 1/4 C. Parmesan cheese and 2 Tbsp. chopped fresh basil
  • 1/3 C. raisins, 1 tsp. grated orange peel, and 1/4 C. mango chutney
  • 2 tsp. soy sauce, 1 tsp. grated fresh ginger, and 1/2 tsp. sesame oil
  • 1 Tbsp. chopped fresh mint and 1/4 C. crumbled feta cheese
  • 1/3 C. bottled salsa and 2 Tbsp. chopped fresh cilantro

Start with 1 C. uncooked couscous. When cooked, stir in one of the above choices.

My notes: I've tried several of these combinations, and they're good for a quick side dish.

Grits

Creamy White Grits

From South City Kitchen in Atlanta (posted on CNN Food Central)
Yield: 5 servings

  • 1 1/2 C. whole milk
  • 1/2 C. butter
  • 1 1/4 C. stone-ground grits
  • 1 1/2 C. water
  • Salt to taste
  • Pepper to taste
  • 1/2 C. heavy cream

In a large pot, heat milk and butter until simmering. Add grits, whisking to prevent sticking. Season with salt and pepper. Add water when grits begin to bubble. Cook until tender and thick (oatmeal consistency). Stir in cream to finish, and season more with salt and pepper if needed.

Mizithra Grits Casserole

From "Butter Beans to Blackberries: Recipes from the Southern Garden" (North Point Press),by Ronni Lundy
Yield: 6 to 8 servings

  • 6 cups water
  • 1/2 tsp. kosher salt
  • 1 1/2 C. stone-ground grits
  • 1/4 C. butter
  • 2 C. freshly grated mizithra cheese
  • 3 cloves garlic, minced
  • 3 large eggs
  • 1/2 C. milk

Preheat oven to 350 degrees F, and lightly grease a 2 1/2-quart baking dish.

In a heavy pan, bring the water and salt to a boil. Pour the grits slowly into the water, stirring as you do to prevent lumping. Turn the heat down so the mixture is at a slow simmer, and cook for 10 minutes, stirring frequently to prevent sticking. Remove from the heat, and add the butter, cheese and garlic. Mix until the cheese and butter melt.

In a bowl, beat the eggs lightly with the milk. Slowly add about 1/2 cup of the hot grits to the egg mixture, whisking as you do. When the eggs are warmed, pour them into the pan of grits and stir well. Pour into a baking dish and bake for 50 minutes, until the grits are set and golden. Serve warm.

Note: Mizithra is a tangy Greek whey-based cheese that is low in fat. If you can't find mizithra, substitute a good Parmesan or Romano, freshly grated.

Roasted Garlic Grits

From Butter Beans to Blackberries: Recipes from the Southern Garden (North Point Press), by Ronni Lundy
Yield: 4 to 6 servings

  • 1 large head of garlic
  • Olive oil
  • 4 C. water
  • 1 teaspoon kosher salt
  • 1 C. stone-ground grits
  • 2 eggs
  • 1/2 C. milk

Preheat the oven to 350 degrees F.

Remove the loose outer skin from the garlic, then rub the head lightly with olive oil. Place it on a baking sheet and bake 30 to 35 minutes, until soft. Set aside to cool.

Generously grease a 1 1/2-quart casserole. In a heavy saucepan, bring the water and salt to a boil. Slowly pour in the grits, stirring all the while to prevent lumping. Turn the heat down, so the grits cook at a simmer. Cook, stirring frequently, for 12 to 15 minutes, until the water is absorbed and the grits have softened some. Remove from the heat.

Remove the pulp from the garlic by lightly squeezing each clove. The roasted pulp will pop right out. Place it in a blender with the eggs and milk, and pulse until well blended. (Some of the garlic will be pulverized, and some will be in small chunks.)

Add the egg mixture to the grits, stirring constantly as you do. (The grits should be warm, but not so hot that they cook the eggs as they are added. If you suspect the grits are too hot, add about 1/2 C. to the egg mixture first, to warm it up, then add the eggs to the grits.)

Pour the grits into the casserole and bake for 50 minutes, until they are set and golden. Serve warm.

Polenta

Polenta with Mushroom Tomato Sauce

  • 2 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 C. chopped onion
  • 1 C. sliced mushrooms
  • 1/2 green or red bell pepper, chopped
  • 15 oz. can chopped tomatoes, undrained
  • 4 tsp. bouillon
  • 1/2 tsp. basil
  • 1/4 tsp. black pepper
  • Parsley
  • 1 C. yellow cornmeal
  • 1 C. mozzarella cheese, grated
  • Parmesan cheese for serving
  • Water
  1. Preheat oven to 400 F.
  2. Sauté garlic, onion, mushrooms, and bell pepper in oil until tender.
  3. Add tomatoes, 1 tsp. bouillon, basil, and black pepper, and simmer 15 min.
  4. When sauce is ready, mix 1 C. yellow cornmeal with 1 C. water. Bring 3 C. water to a boil, add 3 tsp. bouillon, some parsley, and a little salt, and pour in cornmeal. Bring back to boiling, turn down heat, and stir constantly for 5 minutes, until thickened.
  5. Spoon about half the polenta into a greased 2-quart casserole. Add half of the tomato sauce and 1 C. grated mozzarella. Spoon the rest of the polenta over the sauce, top with the remaining sauce and Parmesan. Bake at 400 F for 20-25 min.

Polenta with Portobello Mushrooms

Yield: 4 servings
From Natural Health, September-October 1998

  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 tsp. minced fresh rosemary
  • 8 medium portobello mushrooms (2 lbs.), stems discarded, caps cut into 1/2" slices
  • salt and pepper
  • 1 1/2 C. canned crushed tomatoes
  • 2 C. instant polenta
  1. Heat oil in large skillet. Add garlic and rosemary and cook over medium heat 1 min. Add mushrooms and cook, stirring often, until browned, about 5 min. Add salt and pepper to taste.
  2. Add tomatoes to pan and bring to boil. Reduce heat to low and simmer until sauce thickens, about 8 min. Adjust seasonings.
  3. While preparing sauce, bring 8 C. water to boil in heavy saucepan over high heat. When water comes to boil, add 1 tsp. salt and lower heat to medium-low. Whisk in instant polenta in slow, steady stream. This should take almost 1 min. Reduce heat to low and cook-stirring constantly, until polenta thickens and starts to pull away from sides of pan, about 5 min.
  4. Divide polenta among individual bowls. Ladle some mushroom sauce over each portion and serve immediately.

Polenta with Roasted Mediterranean Vegetables

Yield: 6 servings

Roasted vegetables

  • 1 small eggplant
  • 1 small yellow squash
  • 1 small zucchini
  • 6 medium mushrooms
  • 1 red bell pepper
  • 2-3 Tbsp. olive oil

Polenta

  • 3 C. milk
  • 3 C. water (or 6 C. water, omitting milk)
  • 1 1/2 C. coarse polenta
  • 2 Tbsp. butter
  • 1/2 tsp. salt
  • pepper to taste

Polenta topping

  • 10 oz. Frozen spinach, thawed
  • 2 medium Roma tomatoes
  • 6 sundried tomatoes, rehydrated
  • 10 olives
  • 2 tsp. oregano
  • pepper to taste

Line a broiler pan with foil. Spray generously with non-stick spray. Slice eggplant, zucchini and mushrooms into 1/4" slices. Cut red pepper into chunks. Brush vegetables with oil. Arrange in single layer onto pan and broil under low. Brush occasionally with oil. Turn as needed. When tender and slightly browned, remove. (May cover and refrigerate if preparing ahead of time.)

In a medium saucepan, bring water to a boil. Reduce heat and slowly whisk in polenta. Continue to stir and cook for about 5 minutes. When polenta comes away from side of pan, stir in margarine and season with pepper. Remove from heat.

Spray a decorative, ovenproof 12-inch flan or quiche dish generously with non-stick spray. Spread polenta into the base and sides. Brush with olive oil and bake in a preheated oven at 350 F for 10 minutes. Remove and keep warm.

Drain spinach and press between paper towels. Slice fresh tomatoes. Chop sundried tomatoes and olives. Top polenta with spinach. Arrange a layer of sliced tomatoes, chopped sundried tomatoes and olives. Top with remaining roasted vegetables. Sprinkle with oregano and cracked black pepper. Return to oven for another 10 minutes. When warmed through, remove and serve.

Excellent with Sherried Mushroom Sauce.

Note: To best prepare this recipe, cut all vegetables ahead of time. You may also roast the eggplant, red pepper, zucchini and mushrooms ahead of time. Cover and refrigerate them. Bring them to room temperature shortly before preparing the recipe. You may also season the vegetables with additional oregano for added flavor.

Polenta with Wild Mushroom Ragout

  • 2 oz dried wild mushrooms
  • 2-1/2 C. boiling water
  • 2 Tbsp. olive oil
  • 4 Tbsp. unsalted butter, divided
  • 8 oz white button mushrooms, sliced
  • 1 large portobello mushroom, trimmed and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced or pressed
  • 1/2 tsp. savory
  • 1 tsp. thyme
  • 1 tsp. marjoram
  • 1 tsp. salt, plus more to taste
  • 1 C. canned chopped tomatoes
  • 1/2 c. dry marsala wine
  • 7 C. vegetable stock
  • 1-1/4 C. yellow cornmeal

Place the dried mushrooms in a medium bowl, cover with boiling water and let stand until softened, about 20 minutes. Drain mushrooms well, cutting any large pieces in half.

In a large skillet, combine olive oil with 2 Tbsp. butter over medium-high heat. Add the portobello and white button mushrooms and sauté, stirring frequently, about 10-12 minutes until the mushrooms are golden. Add the onions, garlic, savory, thyme, marjoram and adjust the salt and pepper to taste. Reduce the heat to medium-low, and sauté until the onions are translucent and softened, about 10 minutes.

Add the dried mushrooms, tomatoes, marsala and 2 C. vegetable stock (this is a good place to use your mushroom soaking water, but be sure to strain the grit well) and bring to a boil. Reduce heat to medium and simmer the ragu until the liquid has thickened slightly and is reduced by about two-thirds, about 30-35 minutes.

Meanwhile, in a large saucepan, combine the remaining 5 C. vegetable stock, 2 Tbsp. butter and 1 tsp. salt and bring to a boil. While whisking rapidly, add the cornmeal in a thin, steady stream. Reduce the heat to low and cook the polenta, stirring frequently, until thickened and creamy, about 20 minutes.

Divide polenta among 6 serving plates and cover each serving with the mushroom ragu, evenly divided. Serve immediately.

(Alternative: Cook the polenta early--when the polenta is done, pour it into a loaf pan, let it set up and then slice it ~1/2" thick. Brush a bit of olive oil on the slices and let them lightly brown in a skillet or grill them on the barbecue or in a grilling pan. The polenta has a sturdier texture this way.)

Smoke and Thunder Polenta with Red Chili Sauce

Yield: 8 servings
From "The Ancient Cookfire: How to Rejuvenate Body and Spirit Through Seasonal Foods and Fasting" by Carrie L'Esperance

Polenta

  • Olive-oil spray
  • 2 C. veggie broth plus 4 1/2 C. water, combined
  • 1/4 C. dry sherry or Madeira wine
  • 1 C. polenta
  • 2 Tbsp. paprika
  • 1 1/2 tsp. salt
  • 1 C. coarsely ground yellow cornmeal
  • 1/2 C. roasted red bell pepper, chopped
  • 1/3 C. snipped chives plus 1 Tbsp. for garnish
  • 2 Tbsp. butter
  • 2 Tbsp. milk
  • 4 oz. Goat cheese, crumbled

Red chili sauce

  • 4 tsp. flour
  • 1 C. veggie broth plus 1 C. water, combined
  • 1/4 C. red chili powder
  • 1 clove garlic, minced
  • 1 tsp. oregano
  • 1/4 tsp. salt
  • 1 Tbsp. olive oil
  1. To prepare the polenta: Spray a 9x13" baking dish with olive oil spray, set aside.
  2. In a large, heavy saucepan, combine the broth-water mixture, sherry, and small handful of polenta. Bring to a boil and add paprika and salt. Lower the heat to a simmer and slowly whisk in the rest of the polenta and cornmeal. Cover and cook about 20 min, stirring often, until polenta is thick and starts to pull away from the bottom of the pan. Remove from heat and stir in peppers, 1/3 C. chives, butter, and milk, stirring until butter has melted and mixture is smooth.
  3. Spread into the prepared pan and let set up at least 1 hour in fridge.
  4. To prepare the chili sauce: Put the flour into a heavy skillet and set over medium heat. Toast, stirring with metal spatula, until a creamy color is achieved. Remove from heat and slowly whisk in about 1/2 C. of broth-water mixture and chili powder. Cook 1 minute. Gradually add the remaining broth, stirring constantly to prevent lumps. Simmer on low heat 10 min, stirring often. Remove from heat and stir in garlic, oregano, salt and olive oil. Cover and set aside at least 30 min to blend flavors.
  5. Cut the polenta into 8 rectangles and transfer to a baking sheet. Sprinkle each with goat cheese. Broil until cheese starts to turn golden.
  6. Serve with chili sauce on the side.

Soft Polenta

Author: Digital Chef

  • 1 3/4 cup water
  • 1/4 cup cornmeal
  • 1 cup Parmesan cheese, grated
  • salt, to taste
  1. Bring water to a boil in a heavy saucepan. Add cornmeal in a thin stream, whisking constantly. Reduce heat to low. Stir frequently until mixture is consistency of thick porridge, about 25 minutes.
  2. Stir in cheese.
  3. Adjust seasoning; serve immediately.

Stuffed Polenta Pie

Veggies with Polenta

Yield: 3-4 servings

  • 3/4 C. polenta
  • 3 C. veggie broth
  • 1/3 C. grated Parmesan
  • salt and pepper to taste
  • 8 oz. Green beans, halved
  • 4 scallions, minced
  • 1/4 C. pine nuts
  • 1 leek, chopped
  • 1 small zucchini, chopped
  • 2 C. sliced broccoli florets
  • 2-3 cloves garlic, chopped
  • 3 Roma tomatoes, seeded and chopped
  • 3 Tbsp. olive oil
  • 1/3 C. chopped fresh Italian parsley and sage

Combine polenta and broth in pan, bring to a boil, reduce to a simmer, cover and cook until soft but not dry. Stir in Parmesan, season with salt and pepper. Sauté leek, garlic, scallion, broccoli and zucchini in oil until soft. Add tomatoes and pine nuts and cook 2 more min. Season and fold in herbs. Serve over the polenta.

Polenta Pie with Kale

From Natural Health Magazine January/February 2002
Yield: 6 servings

  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 1/2 C. instant polenta
  • 1/2 lb. kale, stemmed and chopped (about 6 cups)
  • 2 cloves garlic, minced
  1. Preheat oven to 450. Brush 1 Tbsp. oil over bottom & sides of 8" square baking dish.
  2. Bring 5 C. water to boil in large saucepan, add salt. Reduce heat to medium-low, add polenta while whisking. Stir in kale. Cook, stirring, until kale wilts, about 2 min. Stir in garlic and 1 Tbsp. oil.
  3. With spatula, scrape polenta into baking dish and smooth top. Bake until firm, about 15 min. Then broil 2-3 min until top is golden.

Quinoa

Spiced Quinoa Timbales

Yield: 6 servings

  • 1 C. quinoa
  • 1 small onion, minced
  • 1 Tbsp. olive oil
  • 1 tsp. ground cumin
  • 1/2 tsp. cinnamon
  • 1/4 tsp. Turmeric, rounded
  • 1 C. chicken broth
  • 2/3 C. water
  • 1/3 C. dried currants or raisins
  • 1/4 C. chopped drained canned tomatoes
  • 1/2 tsp. salt
  • 3 Tbsp. finely chopped fresh parsley leaves

In a fine sieve rinse the quinoa under cold water for 1 minute and drain well. In a heavy saucepan, cook the onion in the oil over moderately low heat, stirring, until it is softened, add the cumin, the cinnamon, and the turmeric, and cook the mixture, stirring, for 30 seconds. Add the quinoa and cook the mixture, stirring, for 1 minute. Add the broth, the water, the currants, the tomatoes, and the salt and simmer the mixture, covered, for 15 minutes, or until the liquid is absorbed. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and stir in the parsley. Divide the quinoa mixture among 6 buttered 1/2-cup timbale molds, packing it, and invert the timbales onto a platter.

Sweet Potato, Swiss Chard, and Quinoa Gratin

Yield: 6 servings

  • 1 1/2 lb. sweet potatoes (about 3)
  • 1 C. quinoa
  • 4 Tbsp. olive oil
  • 2 C. coarse fresh breadcrumbs
  • 2 1/2 lb. Swiss chard, washed well and stems trimmed, removed, and reserved
  • 3 tablespoons minced garlic (about 6 cloves), or to taste

Preheat oven to 450°F and butter a 2-quart shallow baking dish. Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.

While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear, and drain in a fine sieve.

In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.

In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.

While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 3 tablespoons oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.

Reduce temperature to 350F. When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper. With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs. Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.

Non-Fried Rice Quinoa

suggested by The Grub Report

  • Quinoa, cooked the night before and chilled
  • Leeks, finely diced
  • Pat of butter
  • 1/4 C. chicken or veggie stock
  • Sliced scallions
  • 3 Tbsp. sesame oil (or to taste)
  • Soy sauce to taste

Prepare quinoa a day ahead, cover with plastic wrap and chill in the fridge.

Soften diced leeks in butter, add stock, cover saucepan, and let leeks soften more. After most of the stock has simmered away, add quinoa. Then add sesame oil, scallions, and soy sauce. Stir and heat.

My notes: This was okay. The flavor was not as exciting as I had hoped, I'm not sure why. I think if I made it again, I would experiment with adding roasted chili paste or something similar.