Wednesday, January 12, 2011

New Recipe

Sadly, my attempt to use others' much more appealing food photos in the previous post seems to have failed. So you're stuck with tablecloth is always green, my plates are always Corelle white.
But to make up for it, here's one of our recent new recipes that we love, quinoa pilaf. This was last night's dinner: Quinoa Pilaf and Asian Chicken Salad. Assuming you have some chicken (or in this case Thanksgiving turkey) that you thoughtfully diced and froze, they require very little preparation.


1 c. quinoa

2 c. chicken broth

3 T. butter

3 medium onions, sliced in thin rings or wedges

2 tsp. brown sugar

1 c. craisins

1/2 tsp. orange peel

Saute onions and brown sugar in butter for about 30 minutes or until caramel color (start out on medium heat then reduce to low for most of cooking time). Meanwhile in another pot, bring quinoa and broth to simmer and cook until liquid is absorbed, about 15 minutes. Stir all ingredients together in skillet and serve.

And I keep trying to persuade my friends and neighbors to make this Asian dressing, but I know no one has because they would be calling me and raving. There is some selection of Asian bottled dressings in stores nowadays, but still nothing comes close to this one. The salad in this photo is gone in one night at our house, no one leaves much but a few mandarin oranges (one particular picky kid) which are then snitched by someone else anyway. Check out the top left side-bar for the recipe, where it has -ahem- been languishing for a year or so now in hopes of some love.
Happy eating!

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