Quinoa Tabbouleh Salad

A few weeks back the husband took the kids to his folks' house for the weekend (thanks, honey!), and I hosted a little reunion for my college girlfriends here in Seattle.

We talked until too late at night and then slept in. We were tourists at Pike Place Market and took in the sights of Seattle on a sunny summer day. We went to the beach and did some shopping. We missed our kids and our husbands, but at the same time we reveled in our girls-only time. And we ate. Oh, man, did we eat.

One of the meals we cooked included Quinoa Tabbouleh Salad. Maybe it was the company or the fact that I didn't spend the entire dinner chopping food into small pieces for the baby, but I couldn't stop thinking about this salad.

With a hearty helping of parsley and lemon, this salad reminded me of tabbouleh. But instead of bulgur wheat, I used quinoa for a gluten-free, protein-packed dish. The colorful veggies make it refreshing and healthy.

Whether it's for a girls' weekend, a barbecue, or just dinner with the family, Quinoa Tabbouleh Salad is perfect for your summer menu!

Let's get cooking!
Erin

P.S. If you have dietary restrictions, this recipe is low FODMAP in addition to being gluten free!

Gluten-Free Quinoa Tabbouleh Salad

2 cups water or broth
1 cup quinoa
Salt and pepper
Juice of 1 1/2 - 2 lemons*, divided
1 bunch parsley, chopped (about 1 cup)
1 English cucumber, quartered and sliced 1/4" thick
1 bell pepper, chopped into 1/2" pieces
11 ounces grape tomatoes, halved
1 tablespoon extra virgin olive oil

Combine water or broth and quinoa in a medium saucepan and bring to a boil. (If you're using water, I recommend adding a hearty pinch of salt to help season the quinoa while it cooks.) Reduce heat to low, cover, and simmer for 15 minutes, stirring halfway through. Allow the quinoa to sit, covered, for 5 minutes then fluff with a fork. Pour juice of half a lemon over warm quinoa and season with salt and pepper to taste. Set cooked quinoa aside to cool while you prep the veggies.

Combine parsley, cucumber, bell pepper, and tomatoes in a large bowl. Stir in juice of 1 lemon and olive oil. Stir in cooked quinoa. Season to taste with salt and pepper. If you want a little more zip, add a bit more lemon juice. Serve at room temperature or store in the fridge until you're ready to serve.

*Sometimes after the salad sits in the fridge for a while, it dries out a little bit. If this happens, stir in juice from another 1/2 a lemon and a drizzle of olive oil.

Parmesan Herb Risotto & Leftover Risotto Cakes

If you've never made risotto I am here to tell you how easy it is.

The myth of constant stirring required to obtain the creamy rice texture scared me off for years. But then I took the plunge. I followed the directions on whatever brand of arborio rice I purchased and got to mixing.

Here's why risotto is one of my go-to meals in colder months: it can be fancy enough for company and it's a warm and filling side dish or main meal for everyday, too.

The trick with risotto is to make sure you don't stray too far from the stove. While you do need to stir the rice often, it's OK to take small breaks to chop herbs or rest your arm.

Best thing about risotto? It is so versatile! So many combinations of vegetables, cheese and even shrimp or chicken work well in this saucy rice dish.

And if you are lucky enough to have leftovers, you can let the kids make risotto cakes the next day.

Mangia! Mangia!
Andrea

Parmesan Herb Risotto

1/2 cup chopped white or yellow onion
2 tablespoons olive oil
4 tablespoons butter, divided
1 cup arborio rice
2 cups chicken broth, divided
1 cup white wine (Use your favorite. Chardonnay or Savignon Blanc work well in this recipe.)
1/2 cup Parmesan cheese
1/3 cup chopped fresh herbs (this time I used oregano and parsley)

Note: If you plan to double this recipe use a 4 1/2 quart or a 5 quart pot.

In a 2 quart or 3 quart pot, heat oil and butter until butter is melted. Add onion and saute for about 3 minutes. Add raw rice and stir for another 2 minutes, or until lightly browned.

Add one cup of chicken broth. Continue cooking and stirring until liquid is absorbed. Add second cup of chicken broth and keep stirring until broth is absorbed. Add 1 cup wine and stir until no liquid remains.

Remove from heat and stir in remaining butter, parmesan cheese and herbs. Mix until butter and cheese is melted. Eat while still warm.

Leftover Risotto Cakes

Leftover risotto
1 or 3 Mozzarella cheese sticks
Plain or Italian seasoned bread crumbs or panko (1/2 cup is plenty for 4 risotto cakes)
1 to 2 tablespoons olive oil

Warm risotto in microwave for a minute or two so it is easier to handle. Scoop up a heaping tablespoon of leftover  risotto and form a large ball. Repeat until all of your risotto is used.

Unwrap a mozzarella cheese stick and cut it into pieces about a 1/2 inch long. One cheese stick will fill 4 risotto cakes. Poke a hole in each risotto ball. Insert one piece of cheese into ball and reshape so that the hole is covered and closed.

Pour breadcrumbs into a shallow bowl. Gently roll risotto balls one at a time in bread crumbs to coat.

Heat oil in a skillet. Place risotto balls in skillet and slowly flatten with a spatula. Cook for about 3 to 4 minutes and then turn risotto cakes over. Cook for another 3 or 4 minutes, or until a nice crispy brown crust forms.

Remove from skillet and place on a plate lined with paper towels. Serve warm with a green salad or use as a side dish for steak, pork chops or chicken.

Herbed Egg Bake

We like to eat breakfast for dinner (brinner!) every now and then and I'm a big fan of egg bakes.

For the past few years I've been on a quest to achieve a quiche-like consistency without using heavy cream and a crust. After a recent visit from my parents — during which we ate many bagels topped with cream cheese and the smoked salmon they brought back from their Alaska excursion — my fridge was overflowing with tubs of cream cheese in several flavors (garden, onion and chive, etc.)

So I began experimenting with baked eggs again. I've tried whisking cream cheese into eggs before scrambling them or baking them, but could never quite get that fluffy custardy texture.

Until now. Thanks to Epicurious.com I know the trick: Mix the eggs and cream cheese together with milk in a blender.

This egg casserole is simple to prepare and also makes for a great brunch dish. The leftovers taste delicious cold or warmed in the microwave.

Mangia! Mangia!
Andrea

Herbed Egg Bake

2 cups shredded cheese (cheddar, Gruyere or Swiss work well)
1/2 cup chopped fresh herbs, such as chives, basil, parsley, oregano (Use one kind or a mixture)
10 large eggs
6 to 8 ounces cream cheese, plain or the flavor of your choice
1 and 1/2 cups milk
1 teaspoon ground pepper
1/2 teaspoon salt
1/4 to 1/2 teaspoon nutmeg

Preheat oven to 350 degrees. Butter or use cooking spray to coat a 13x9x2 inch pan or a 2 quart baking dish.

Spread cheese and herbs evenly over bottom of baking dish.

Crack eggs into blender. Add milk, cream cheese, pepper, salt and nutmeg. Pulse or blend until smooth.

Pour egg mixture over cheese and herbs in baking dish. Place in middle rack of oven.

Bake for 40 to 45 minutes, or until egg bake is lightly browned, puffed and set in the middle. Let cool for about 10 minutes before serving.

Sunday Gravy (Tortora family tomato sauce)

Confession time. I rarely make my own tomato sauce – or 'gravy' as us East Coast Italians call it – because it takes time to develop the deep, rich flavor that is its signature.

When I was a kid, my grandmothers made gravy nearly every Sunday, to go with the 'macaroni' we were having at that week's family gathering. When Amy asked for the Tortora tomato sauce recipe, I finally put it down on paper. In the process, I discovered many family variations: My brother adds grated carrot for sweetness. My Dad pours in some red wine. My mom tosses in a pinch of thyme and maybe a dash of sugar. My Grammy Marie always spiced it up with lots of red pepper.

The one component no one ever changes is what makes this gravy special. The tomato sauce simmers for hours with browned Italian sausage links and homemade meatballs. For special occasions such as Christmas, browned beef short ribs and brachiole (thin slices of beef rolled with parmesan cheese, parsley and basil, and tied with kitchen twine) are added.

Prefer chicken? Do what my Grandma Lucy sometimes did: Brown some chicken breasts and thighs and add them to the sauce instead of meatballs and sausage.

Vegetarian? Simply skip the meat.

If you happen to overdue it on one of the spices, as I may or may not have done recently with the red pepper flakes, fear not! Just toss in another can of tomatoes (crushed, diced or sauce) to dilute the strong flavor. You will be rewarded with extra gravy to use for making lasagna or another meal.

Finally, a warning: This recipe makes A LOT of tomato sauce. I use a 22 quart pot. This ensures plenty of room for the meatballs and sausage. If you don't have a pot this large, cut the recipe in half.

My recommendation? Buy or borrow a giant pot, invite your friends and family to dinner and make room in your freezer.

Mangia! Mangia!
Andrea

Sunday Gravy

1 or 2 tablespoons olive oil to cover the bottom of a large pot
About 2 cups diced yellow or white onion
3 to 5 minced garlic gloves
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 to 1 teaspoon red pepper flakes
1 to 2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
2 (6 ounce) cans of tomato paste
3 (28 ounce) cans of crushed tomatoes
2 (14.5 ounce) cans of diced tomatoes
1 (14.5 ounce) can of unseasoned tomato sauce
1 (8 ounce) can of unseasoned tomato sauce
1 cup dry red wine, optional
12 or more large cooked meatballs, optional
1 or 2 pounds of browned or baked Italian sausage links, optional

Warm oil in bottom of pot. Add onion and garlic and cook until onion is translucent. Add in spices and salt and pepper and cook until golden, about 1 to 2 minutes. Add tomato paste and stir, cooking until mixture is caramelized. Taking the time to brown the aromatics gives the gravy a richer flavor.

Stir in all cans of tomatoes and tomato sauce. (Note: You can vary the types of tomatoes you use. For example, if you like a chunkier sauce, substitute diced tomatoes for the canned tomato sauce.) Add red wine, if using.

Bring gravy to a boil, stirring occasionally. Lower heat and let simmer for about 20 minutes, stirring a few times. Add meatballs, sausage, etc., and continue to simmer on lowest setting for at least 1 hour but preferably more (you can simmer it all day,) stirring occasionally to prevent sauce from burning in the bottom of the pot.

I recommend tasting the gravy here and there. It's OK to add in more spices as the sauce simmers to achieve the flavor you prefer.

Serve hot with your favorite pasta.