Heirloom Spring Quinoa

We have a great restaurant in downtown Minneapolis called Zelo. I blame them for the love affair I have going with quinoa, a grain I hadn't experienced until after being diagnosed with a wheat intolerance. Holy delicious. And very under-utilized. Everyone I know who tastes it's delicate nuttiness - falls into submissive lust with it. The lure is strong due to it's balanced set of essential amino acids, which makes it a complete protein in and of itself. Sweet. Quinoa delivers a hearty dose of magnesium, a mineral that helps relax blood vessels for those prone to migraines. Double sweet. After enjoying their Heirloom Grain Chopped Salad from Zelo, I just had to try to recreate it, gluten-free style.

1 cup quinoa
1 cup loosely packed arugula
6 asparagus spears, blanched, popped into cold water and sliced on the bias
2 scallions, rinsed and sliced on the bias
10 cherry tomatoes, sliced in half
1/2 avocado, sliced into chunks
2 ounces dill havarti or fresh provolone cubed into 1/2 " pieces
8 hearts of palm, chopped into cubes
2 tbsp lemon peel, microplanes, no pith
3 Tbsp lemon juice
3-4 good glugs of olive oil
2 generous shavings of fresh parmesan to top each serving

Cook quinoa according to directions on package, pour into bowl and stir every so often to cool (make sure you rinse the quinoa first -very important)

Blanch asparagus, shock in ice water and slice on the bias, toss in bowl
Slice scallions thin on the bias, toss in bowl
Halve tomatoes and toss into bowl
Cube avocado, toss into bowl and pour lemon juice over it
Cube havarti or provolone and toss in
Chop hearts of palm and toss in
Microplane lemon peel and toss in
Add in arugula
Pour in olive oil to get a light coat and mix
Salt and pepper to taste and top each serving with a couple shaves of fresh parmesan

Be grateful for food so pure.

A Super Fresh Asparagus Soup

Minneapolis is a wise-guy city. It's joke today is a snow storm forecast - two weeks into Spring. It got me thinking, what could I make that would entice Spring to follow through while keeping myself warm on a cool and snowy Spring day? I decided on an asparagus soup, one of my favorite recipes. Asparagus is in season and this recipe takes no time, and the reward...is huge.

1 pound fresh asparagus, chopped
1 medium onion, chopped
3/4 cup vegetable broth homemade or bought
1 tablespoon butter
2 tablespoons GF Flour or all-purpose flour
salt and pepper - a dash of each to taste - go easy
1 1/2 cups vegetable broth homemade or bought
2 cups milk, or soymilk
Shaved Parmesan
sprinkle of lemon juice (about a 2 tbsp or a half lemon) - to taste
top with asparagus tips and chopped chives

Directions

Place asparagus and onion in a saucepan with 3/4 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Stir to form a roux. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/2 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk in lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan.

Slurp it up.

Fleishers

Meat is back.
At least for me it might be. With a scarlet letter "C" looming over me and with the help of responsible farmers like the Fleishers I just might have a go at it.

Sounds easy right? Not so much. I've been a strict vegetarian for, oh I'd say almost half of my life. For those of you who don't know me, that's about 16 years. Those of you who do know me - see I am old. ::wink:: Too often a lifestyle choice of vegetarianism brings forth a negative air from the carnivores. It's understandable for sure. I have often experienced the shock style spite-spew of some very righteous vegetarians myself. It's why I don't back Peta. It's all in the approach and I hate their woo.

I've been asked my views and reasons on being a vegetarian many times. Sometimes people have been rude about it but more often I think most people are just curious. There's a whole slew of reasons why one chooses to eat the way they do. For me it's a lot of things that collectively got me to where I am.

I grew up a Meat-n-Potatoes Kid. My grandmother Ruth was a dominant icon in our household. There were to be meals of meat, potatoes and of course, a side of vegetables (corn or green beans) when possible. Accompanying this was spongy white bread with loads of real butter. Our salads, if they showed up at all, were iceberg. The crisp, watery green was adorned with a pre-shred of cheddar, drizzled with Russian dressing and spotted with croutons. The recurring meats were roast beef, meatloaf and chicken dumplings. I loved those dinners. Usually I was just happy because it meant there were mashed potatoes with gravy. I swear to all things holy, if my grandmother were still alive and cooked any of those items for me, I would gorge myself on them without a second thought.

My mom Doreen was a vegetarian. Always questioned voraciously by my grandmother about her quirky choice, she held fast and continued to compile colourful meals for herself. Never one to push her views on someone, she always answered with a vague response. As a child consumed with colour, I gradually was more attracted to the hues of my mother's meals and started eating more of them.

I am very inquisitive. I always need to know how or why or what. I needed to know why my mom didn't eat meat. So I read everything I could find on the subject. Knowledge can change your life. I would definitely encourage learning about the practices of the meat industry. I don't see it as a reason to deny meat, but rather to choose selectively when purchasing.

I was about 16 when I stopped eating meat. Reading dozens of books on it I found myself disturbed by the barbaric practices. It repulsed me. I lived on pasta dishes, rice a roni and a few vegetables. In college the atmosphere lent itself well to the practice. Vegetarianism was a good way to define myself. It was in college that I started to experiment with cooking with whole foods for the first time, but with a limited budget I fell back on standards and fast food. Oh yes, a # 2 - cheeseburgers without the meat. ::chortle:: no seriously. It was a trick I had learned from a fellow Veg. Little did I know at the time, my fries were animal lard dunked.

After college I found myself a job at a large ad agency downtown. I moved out on my own and started experimenting with better ingredients. I shopped at the farmers market weekly and compiled fantastic veggie meals.

Which brings me to today. I cook every day. It truly is a release, a meditation if you will. My week is planned out by what I want to cook. It's not that I'm obsessed with food, it's more that I just love a satisfying moan from someone who just tasted my food. Selfish right?

This past summer I found out I was sensitive to wheat. It has changed the way I feel about the food I consume. What I can eat safely has changed so dramatically. This summer I picked up the book Heat, by Bill Buford. It really changed the way I felt about meat. After that it was Shauna James Ahern's book, Gluten Free Girl which ran parallel with my own experiences. When I cut the wheat out of my diet, I started feeling better. I was having less headaches and feeling less anxious. More recently I caught a show about Fleisher's on PBS. "You can see inside the animal how they were treated." What a true statement. Raising an animal on their natural diet is better for them, the environment and us. After watching this I really felt that it sums up how I feel about meat. I've never been anti-meat. I just think we owe it to be conscious of what we put into our bodies and the way it gets there. Check it out, and let me know what you think about it.

I'm still on the fence about a complete return to meat, but I'm curious.

The salad I'm hooked on.

I love me a big mess of salad.

This salad that I am about to share with you has been easing me through these grainy-gray days with it's promise of summer.

I picked up these greens at my local Trader Joes and have been hooked since. What's that you say? You desire a plethora of greens and reds running through herbes in a European bath of flavors? Delivered. How about a promise that this Spring I will begin a series of salads studies to share with you? That rocks, right?

Organic Baby Lettuces from Trader Joes include red and green romaine, red and green oakleaf, lollo rosa tango, red and green chard, mizuna, aruguls, frisee, radicchio, parsley, cilantro and dill! It's amazing, inexpensive and a great shortcut.

Messa Salad
1 bag of Herbe Salad
4 discs sliced from a beautiful herbed goat cheese
handful of dried cherries
handful of fresh walnuts

Vinaigrette
Extra Virgin Olive Oil - about 3 Tbsp
Balsamic Vinegar - a good glug to taste
1/2 teaspoon of sugar
Smidge of mustard - I love Surdyk's Herbes de Provence one, but a grainy or dijon would work nicely
Sea salt & fresh cracked pepper

Empty out your bag of greens into a large bowl
Slice your discs of goat cheese (you can crumble too if you like)
Toss in your handful of cherries followed by the walnuts

In a small bowl pour in a good splash of balsamic vinegar. Pour in your sugar. Grab a mini whisk (or fork) and pull out about a 1/2 teaspoon of mustard, add to the mix and start whisking. Pour in oil while mixing to create and emulsion. Salt and Pepper to taste. If it is too tart, add a bit more sugar, if there is not enough bite, add a bit more balsamic. This dressing is an easier and more affordable way to freshly dress your greens. Once you get the hang of it you can tweak the ingredients by adding other elements to intensify your haystack of green goodness.

Dig in and get messy. I promise it will be worth it.

I feel Spring.

Oh it's coming. I can feel it in my toes. The lightness of it all. The tippy-tops of grass being unearthed, the squirrels doing their waltz across the trees. I love it. It is, after all, my second favourite place to pause in the cycle of seasons.

I have to giggle when people ask me, "Why the hell would anyone want to live in Minnesota?" It's always such an assuming question. It's cold, right? What on Earth could possibly be remotely worthy to make someone endure such extreme temperatures?

I'll let you in on a secret. The magic is in seeing everything around you succumb to it's fate and return to the earth from which it came. It's through this transition a person realizes the impermanence of life and the care of design in everything around us. It's in the way Spring bounces onto the scene and breathes life into the ground to awaken the green. It's seeing beauty in the journey.

And with that simple answer to why, I bring forth an unfathomably divine risotto that my sweet b. made me for Valentine's Day. He really knows how to surprise me with the most fantastic meals! Since the asparagus is forging it's way into the market and tasting better and better the closer it gets to it's top season, I figure I will put this one out there just in case you see some good green unearthing in your supermarket.

Asparagus & Roasted Tomato Risotto
1 pound fresh asparagus, ends snapped
pinch of sea salt
2 tablespoons extra virgin olive oil
1 small minced onion.
5 cups of vegetable broth
2 cups Arborio Rice
3 tablespoons butter
fresh-cracked black pepper
1/4 cup Parmigiano-Reggiano cheese
Cherry or Grape Tomatoes
splash of extra virgin olive oil
pinch of sea salt

Snap the ends off from your asparagus and put them into a large pot. Pour enough water in to cover them up. Cook them for about 5-7 minutes. Pluck the asparagus out of your pan and plunge into cold water. Add your stock to the pot of water you just pulled the asparagus from. Bring this mix to a soft simmer. Line up the asparagus on your cutting board and slice into 1 inch pieces. Reserve your tips for garnish.

Take your cherry or grape tomatoes and throw them on a baking sheet. Drizzle them with olive oil and sprinkle with sea salt. Shoo them into the oven at 350 until they pop and roast up all pretty like.

In your Dutch Oven, add 1 tablespoon butter, your olive oil and the minced onion. Cook onion until translucent over medium heat. Then add in your asparagus, minus the tips. Add rice, remembering that a good risotto requires constant stirring. But it's oh so worth it. Begin adding the heated broth 1/2 cup at a time, taking care to make sure it's all absorbed before adding the next 1/2 cup. Continue on your way until the rice gives a bit when tasted. It's a personal deal, but we like our risotto to be rich and creamy with the rice a just a bit firm. It should take around 20 minutes or so...just keep going till you love it. Because you will. I promise.

So then comes the bling. Add the rest of the butter and about 1/8 cup of Parmigiano-Reggiano. Salt and Pepper to taste.

Top your - God-given right to a decent dinner - with the asparagus tips, the roasted tomatoes and a decent shave of the remaining Parmigiano-Reggiano. Crack some pepper across that bad boy. Ferociously devour.

A Helpful Post

I find myself writing this entry today because I've hit a blip of frustration in navigating my way through a gluten-dusted world before. I know what it's like. The frustration at realizing slowly that your list of common dining options are vanishing. You find that you must seek out new pathways - and be less resistant. When first hearing you should steer clear of wheat, you believe your cereal eating habits are restricted. You don't consider that meeting your friends up at Fireside Pizza is now not-a-happening. You also don't consider that grabbing a sammy at Jimmy John's isn't an option either, even if you have to work through your lunch and had no time to prepare your lunch that morning cause you slept in an extra 10 minutes. Responsibility is bitch-slapped onto your face. You are gently guided into making healthier decisions in your eating. And although it seems downright evil and unfair in the beginning, at some point you realize you are feeling better, looking better and not so pissed anymore.

I've always liked to cook. As a child I often was the side-kick assembler to my Grandma's pot roast or Heinz-smothered meatloaf. As an adult I often hear my friends and family express cooking to be time-consuming and find the results, "Not worth it."

So all of this brings me to share with you -the lonely pioneer- what i know, as you head out on your own gluten free journey. Pony up to the challenge. It's not going away.

Here's some starting points.

Investigate optional shopping markets. That's right. Get out there an explore what your city/town/blip-on-the-map has to offer. Hell, even Blue Earth, Minnesota has a Co-op and they ring in at 3,395 people. If you live in the city, look for Trader Joe's, Fresh & Natural Foods, Whole Foods, Kowalskis, Byerly's, Lunds, any specialty store. Search around you many even have a Gluten Free Bakery nearby that can make a cupcake to tide you over till you get a recipe working for ya.

I'm going to lay out some resources that I rely on, for people who are from the Twin Cities area.

Trader Joe's
This place obviously cares about people with food obstacles. There is one located in Maple Grove and one residing in St. Louis Park. Here is a list of all of their gluten free products. I suggest printing out the list and highlighting some things that sound good to you for your first trip there, it really helps.

Some of my favorites include:
The flour-less chocolate torte is a divine pick-up. Grab a few varieties of berries and some heavy cream to whip for the top, and voila, dessert. For crackers I really like Savory Thins, which are sesame flavored. They definitely have an Asian flare to them which I adore. I also enjoy the Almond Crackers by Blue Diamond. One of my favorite finds at Trader Joe's are the Veggie Flaxseed Tortilla Chips, they are healthful and taste fantastic. GF French Rolls in the bakery section can be frozen and used when you don't have time to prepare your own bread. These are a bit greasy, but great for Saturday morning egg & cheese sandwiches.

Speaking of bread...

Madwoman Bakery
Might as well just go straight here for the best GF bread in town, if you are not interested in making your own. Madwoman packs a full bakery case of gluten free goodies sure to please. They also carry a small but sure line of specialty items, such as GF lasagna noodles, crackers, cookies and frozen foods. I really enjoy the carrot cake bars and the peanut butter frosted chocolate cupcakes. The owners of Madwoman Bakery are wicked nice and will make you feel at ease. Pick up some Kombucha - it is chuck-full of pro-biotics which will help heal some of the GF symptoms you might be experiencing. I really dig on the Mango and Divine Grape flavors. Madwoman also carries books about food allergies, and there are tables to lounge at while you review the many offerings while noshing on treats. I picked up Wheat Free Worry Free by Danna Korn. It helped me to learn what wheat was actually doing inside of my body. It also gives a ton of information on what to look out for as well as how to cope with questions from family and friends, which can be very challenging and overwhelming.

Next, you can head to The Wedge, over in Uptown. This place is great for quite a few reasons. First off, they have a great assortment of things that will help you out when you aren't ready, or don't have the time to cook from scratch. For example, pick up Tinkyada Pasta there. It's some of the best GF pasta you'll find. I tried corn, quinoa, and assorted rice versions before settling on this sturdy brand. It's closest in texture to wheat pasta, and holds up to sauce. Start there, then branch out when you're ready for other tastes and textures. Tinkyada produces noodles in varying shapes which is nice too. Also on hand in the refrigerated section are brown rice and corn flour tortillas. You'll need those, they are great for wraps (although a bit crumbly) quesadillas and enchiladas. Down the bakery isle, you will find mixes for bread, pizza crust, brownies and pancakes, all gluten free. It's pricey, but one thing at a time. In the cookie isle, there are gluten free gingersnaps that are way worth it. There are frozen GF breads and crusts, do try them, I preferred the mixes when I started. Bob's Red Mill does a GF flour mix that I used chronically until I started understanding the way flours worked. Do not miss the deli. I repeat, do not miss the deli. Everyday in case are fresh made options just for you. Want an egg salad sandwich, but don't have time to make bread, check. Want a deliciously warm GF morning muffin, check. Want a GF pasta salad, but not the mushy leftover, check.

One of the best places I could recommend besides TJ's, Madwoman & Wedge is Fresh & Natural Foods. This one is new for me...but do check it out. They carry a wonderful assortment of produce as well as many items that are gluten free.

I know it's a bunch of looking around, testing and shopping at various places to keep your pantry stocked. But get over to Madwoman to relieve your stress of missing bread and baked goods, that will put you in a better mood to shop.

And I know that it's hard, believe me. Just a couple months ago, I threw homemade pasta dough on the floor in the "all time best hissy fit" a 31 year old could throw when it wouldn't hold together after an Italian GF blog told me it would. Grrr, bastards.

Just know, I understand. I so do. I have for the last 5 years held a dream of being a personal chef to my nearest and dearest family and friends. I was even working on a business plan. Then all of this happened.

I had stopped in at Madwoman one day to get a pick-me-up cupcake. I was low. I told him of my plans to prepare inspired and healthy meals for my family and friends. I told him of how I thought often of my family with multiple tastes and how I'd just like to deliver a dish that could satisfy them all. I told him of two of my best friends who struggle with their weight and love of food and how I wanted to be the person that stocked their fridge with delicious options they loved, instead of the Seattle Suttons standards, of which they selectively consumed. I wanted to express my concern for kids not eating their vegetables, on the same path to where I was today, as a 31 year old. He stopped me and said this: "We need you. Don't give up. We need you."

All my passion lies in food. I may not be able to join you all at the cool new pasta bar on the corner. I may not even be able to partake in that wonderfully decadent birthday cake from Wuollets. But I will cook for you. I do a pretty good job. And it's nice to be needed, isn't it?

Hope this helps.

Tomatillo, Potato & Pinto Enchiladas

Most days I walk into the kitchen as my therapy of the day. Some days I cook for hours...barely delivering food for my family before 9pm. But some days I am finding I need something a little less consuming. Something that serves up quality taste in a timely manner. I present you with the best damn enchiladas that have ever passed my lips. I love enchiladas. Besides rocking the vegetarian world with taste, these here enchiladas will make a meat monger drool with pleasure.

2 large potatoes, diced, skins on
4 Tbsp ketchup
olive oil
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic salt
pinch cayenne
1 (15.5 ounce) can pinto beans, drained and rinsed
1/2 bunch fresh cilantro, coarsely chopped, save some for top
6 corn or flour tortillas
1 jar tomatillo salsa (you can make your own as well)
1 cup sharp cheddar cheese – shredded
sour cream to serve

Directions

Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with ketchup, cumin, chili powder, garlic salt, and cayenne, and place in a lightly oiled baking dish. Bake for 20 to 25 minutes, or until tender.
Meanwhile, mash pinto beans in a mixing bowl with a potato-masher. When potatoes are done, add to the mashed pinto beans and mash all together. Add most of the chopped cilantro, leaving just enough to sprinkle on top after you pull the enchiladas out of the oven.
Grab yourself a tortilla and stuff it, I mean, no whimpy enchiladas. Fill that sucker. Roll it up and place in baking dish seam side down. Continue rolling until you have used up all the mixture. Pour tomatillo salsa over the entire pan of enchiladas until you’ve got a good coat on em.
Bake for 20 minutes, pull out, sprinkle with the shredded sharp cheddar cheese and stick it back in until it’s melted.
Pull out the enchiladas and sprinkle with remaining cilantro.
Serve with sour cream