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Posts Tagged ‘Potluck’

Quinoa with Roasted Figs, Arugula & Goat Cheese

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Comments Posted on Oct 02, 2012 Last Updated Nov 19, 2012 Posted by Clea

Figs, Arugula, Orange and Balsamic mingle in this Festive Fall dish.

Festive Fall flavors make this quinoa dish a wonderful vegetarian entrée, hearty lunch or refreshing potluck dish. Enjoy the rich, sweet figs and delicate spice of fresh arugula paired with goat cheese, balsamic and orange. These flavors remind me of crisp autumn weather…

A Hip, Simple, Fabulous™ dish imbued with seasonal favorites that offers stand-out flavor and satisfying protein. This dish is perfect for gatherings as it is gluten-free and vegetarian. For vegan and dairy-free options, simply omit the goat cheese.

I brought this dish to a wonderful reunion at The Old Globe theatre last night, where my daughter, along with members of a cast of close to 200, gathered to celebrate their performance of The Odyssey. As a part of the San Diego Junior Theatre Honors, we were blessed to be a part of this amazing production. For those of you fortunate enough to be a part of this experience in any way it was the culmination of artistic dreams, creative talents, haunting musical scores, passionate theatre-goers, talented professional actors and charismatic San Diegans young and old. Curious? Catch a glimpse of the show here.

This theatre experience made professional theatre and actors accessible – joining local performing youth groups throughout San Diego with veteran performers and creative talent to create a one-of-a-kind collaborative work. It was breathtaking!

Photo Credit: The Old Globe Theatre

Last night, we learned that director Lear deBessonet will be creating a similar experience for the New York Public Theatre next summer with a presentation of The Tempest. If you’re in NYC, make a point to be there! How wonderful to see the lasting impact and ripple effect this production has created for so many – reigniting the spark that fuels creativity, community and hope! I know I’ll be looking into making the trip out, perhaps to visit the Institute for Integrative Nutrition, catch up with a few of my colleagues and fellow alumni and see this summer Shakespeare show.

Can’t wait for great theatre? Check out Allegiance now at The Old Globe. Our whole family enjoyed this beautiful and powerful story or life, love and loyalties during World War II and the Japanese American internment. You also won’t want to miss our favorite holiday tradition, Dr. Seuss’ How The Grinch Stole Christmas.

What a treat to come back together a year later, reconnect and share memorable, lasting moments from this experience. Thank you again to Todd Almond, Lear deBessonet, Evangeline Rose Whitlock, Roberta Wells-Famula, the cast, crew, local individuals, youth groups and everyone at The Old Globe who believed in this seemingly impossible production and helped to bring us all together in this ultimately transformative experience! (yes, somewhat reminiscent of the journey in The Odyssey)

I received several requests last night for the recipe – so let’s get this show started:-)

EAT INSPIRED TODAY TIPS

No Fresh Figs? Substitute fresh sliced pears or quartered dried figs.

Make this dish the day before and refrigerate, covered, as the flavors are just as delicious the next day.

A rice cooker is a great, time-saving way to perfectly cook almost every grain.  I like to cook a larger-than-needed amount and then refrigerate for use throughout the week. This is especially great for quinoa, which is delicious served warm or cold.

Be well,

QUINOA WITH ROASTED FIGS, ARUGULA & GOAT CHEESE

Serves 6 as entrée or 10+ as side

 

INGREDIENTS

2 Cups Dry Quinoa (Makes approx. 6-7 Cups, Cooked)

3 Fresh Figs, Rinsed, Stems Removed, Grilled or Roasted

1 Cup Firmly Packed Arugula, Rinsed and Dried

1/2 Cup Walnuts, Chopped or Whole

1/4 Cup Goat Cheese, Crumbled

DRESSING

1/4 Cup Fresh Orange Juice

2 Tablespoons Balsamic Vinegar

1/4 Cup Shallots, Finely Chopped

1/2 – 1 Tablespoon Orange Zest, Grated

1 ½ Tablespoons Olive Oil

1/4 Teaspoon Salt

Freshly Ground Black Pepper, To Taste

 

METHOD

  1. Prepare quinoa per directions. Eat Inspired Tip: Use a rice cooker to make this step super simple. You can even make quinoa ahead of time and refrigerate. Drain, if necessary, and set aside.

  2. While you chop or while quinoa cooks, roast or grill quartered figs until juices begin to bubble and caramelize.

  3. For the dressing, combine salt, shallots, zest, juice and vinegar in a small bowl. Stir well. Add pepper to taste. Let stand 5 minutes.

  4. Gently stir in olive oil with a whisk. Pour dressing mixture over quinoa. Toss well to coat.

  5. Add cooked figs, walnuts and arugula to quinoa mix. Once again, toss well.

  6. Just before serving, sprinkle with goat cheese.

  7. Serve immediately or cover and refrigerate for up to 2 days.

  8. ENJOY!

© Copyright Clea Shannon 2009-2012

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Chicken Adobo {Gluten-Free}

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Comments Posted on Jun 22, 2012 Last Updated May 16, 2013 Posted by Clea

Easy gluten-free Chicken in Adobo sauce makes for a delicious, warming meal.

This is another “hip, simple, fabulous” favorite of ours that can easily be made in advance or in the slow cooker. It’s a perfect weekday meal or a welcome addition to a picnic, BBQ or potluck served over rice or with sautéed greens. Find all the benefits of Chipotle and Ancho peppers, where to find these peppers and prepping peppers in our post on Adobo sauce.

Our Adobo sauce is wonderful drizzled over rice or if you have left over sauce, substitute this for half of the water while cooking your rice for a warming, smoky, spicy side dish!

Some like it hot! You can easily serve this with our delicious Dairy-Free Chipotle dip for a little added heat and flavor!

*Eat Inspired Today tip: You can also make this recipe in a slow cooker set set on high.

Chicken in Adobo Sauce {Gluten-Free}

INGREDIENTS

  • 2-3 lbs Chicken Breast, Organic when available

    7 to 10 Dried Peppers (Chipotle or Ancho), de-stemmed, seeds removed and slit lengthwise

  • 1/2 Yellow Onion, diced

  • 1/3 Cup Apple Cider Vinegar

  • 1/4 Cup Tamari Gluten-Free Soy Sauce

  • 1/4 Cup Gluten-Free Ketchup

  • 2-3 Garlic Cloves, minced

  • 1/4 Teaspoon Sea Salt

  • 3 Cups Water

METHOD

1. In a large sauce pan, lightly brown the chicken, about 5 minutes per side. Set the chicken aside and turn the burner down to medium heat.

2. Pour the vinegar and 1 1/2 Cups of water into the pan. With a wooden spoon, gently scrape remaining chicken into forming sauce.

3. Add the remaining ingredients and the browned chicken into the liquid mixture. Stir.

4. Reduce heat to low. Add enough water to almost cover the chicken. Simmer the chicken Adobo mixture over low heat until the chicken is cooked through and tender, about 30 minutes. Stir and turn the chicken breast occasionally.

2. Serve over rice with a healthy serving of Adobo sauce and perhaps some sliced avocado or allow to cool and refrigerate.

3. ENJOY and Eat Inspired Today!

Be well,

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Italian Style Butternut Quinoa

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Comments Posted on Mar 01, 2012 Last Updated Mar 01, 2012 Posted by Clea

I am excited to share this warm, comfort food recipe – perfect for a chilly evening at home or a rainy day potluck. Curl up with a bit of butternut squash and a good book. You can easily cut this recipe in half for a smaller batch or more intimate meal.

P.S. This dish is perfect for Meatless Mondays!

ENJOY,


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Italian Style Butternut Quinoa

Ingredients

  • 4-5 cups butternut squash cut into 1/2-inch cubes (approx. 2 lb butternut squash, peeled, seeded and cut into cubes)

  • 2 tablespoons extra virgin olive oil, divided

  • 2-3 cloves garlic, pressed or minced

  • 6 cups low sodium vegetable broth

  • 2 cups leeks, thinly sliced

  • 2 cups quinoa, cooked (makes approx. 5-6 cups cooked)

  • ¼ cup balsamic vinegar

  • ½ cup rice milk

  • ¼ cup shredded Parmesan cheese (optional)

  • 2 tablespoons minced fresh rosemary

  • 1 can cannellini (white) beans, rinsed and drained

Method

  1. Pre-heat oven to 400 degrees and line a baking sheet* with parchment paper. (I prefer a rimmed baking dish, easier for turning cubes).

  2. In a medium bowl, add squash cubes and garlic. Pour 1 tablespoon olive oil over top. Toss well to coat.

  3. Assemble in one layer on lined baking sheet.

  4. Bake until golden brown, approximately 45-60 minutes, turning often.

  5. While squash is baking, add vegetable broth to a medium saucepan and bring to a gentle boil. Reduce heat to simmer and set aside.

  6. In a large heavy saucepan over medium heat, add remaining tablespoon of olive oil. Add leeks and cook until lightly browned.

  7. Add quinoa to leeks. Mix well.

  8. Add balsamic vinegar to leek and quinoa mix and reduce heat to low.

  9. Add a cup of hot vegetable broth to quinoa mixture and simmer, stirring frequently, until absorbed.

  10. Add remaining vegetable broth, one cup at a time. Allow stock to be absorbed before adding more.

  11. Slowly add roasted squash, rice milk, Parmesan cheese, rosemary and beans. Cook for 2 minutes, stirring.

  12. Remove from heat. Add salt and pepper to taste.

  13. Serve each bowl with a sprinkling of shredded Parmesan cheese.

Raw Kale with Balsamic

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Comments Posted on Feb 03, 2012 Last Updated Feb 02, 2012 Posted by Clea

Brilliant green powerhouse green - kale!

I am enjoying my dark greens these days…sauteed, raw or tossed into soups, salads and sides these nutrient-rich powerhouses are a great way to give a boost to any meal.

Kale tops my list of dark green favorites. And I’m not alone. Kale has been in the top food trends for a healthy length of time.

Kale is sturdier than spinach, has a subtle fairly neutral flavor, bakes to a delightful crunch, softens easily with the addition of a bit of salt and pairs well with strong flavors such as citrus and balsamic vinegar.

Our family will eat kale sautéed or raw, baked into crispy kale chips and yes, even in our favorite sweet greens muffins.

I adore this hearty green, in raw salads, such as my Simplest Kale Salad.  Now I’ll introduce you to a new favorite full of texture and sweet and salty flavor – Raw Kale with Balsamic.

This lovely emerald green salad plays on the amazing flavor of a good quality aged balsamic (so don’t skimp!). Kale’s texture and slightly bitter flavor are softened with a little salt.

I dress this salad and tuck it into the fridge – it retains it’s perfect crispy, fresh flavor for several days’ worth of lunches or sides. It’s also a welcome addition to potlucks where it receives rave reviews (and it’s very simple to prep!). I prefer to tear the leaves off of the ribs and shred by hand, rather than chop the leaves.

Raw Kale with Balsamic Salad

Serves 6 to 8

Ingredients

  • 1 large bunch of kale curly, dinosaur or red, rinsed, ribs removed and leaves finely torn into bite size pieces

  • Sea salt and freshly ground pepper, to taste

  • 2 teaspoons Dijon mustard

  • 2 Tablespoons Aged Balsamic vinegar

  • 1/4 cup extra-virgin olive oil

  • 1 Tablespoon Meyer lemon juice

  •  1/2 cup walnuts (optional)

Method

  1. Remove leaves from ribs. Rinse leaves and tear or chop into fine pieces.

  2. In a salad bowl combine kale and 1/4 teaspoon salt. Massage the salt into the leaves until the kale begins to feel moist and darken a bit, about 2 or 3 minutes. You can do this well ahead of time, cover the salad with plastic wrap, and leave at room temperature several hours.

  3. In a small bowl mix mustard and vinegar. Add pepper to taste. Whisk in olive oil. Add lemon juice.

  4. Toss kale with dressing.

  5. To retain crisp texture, add walnuts just before serving. Serve immediately or store covered in refrigerator.

    * This salad is naturally gluten-free

 Enjoy this winter radiance boosting salad and let me know what variations you come up with…

In Health,

Join our community on Facebook and find me here. Share your stories, comment or ask questions. Connect on Twitter @CleaShannon.

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Champagne Tomato Basil Salad

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Comment Posted on Sep 24, 2011 Last Updated Sep 24, 2011 Posted by Clea

A simple, fresh-and-tangy Gluten-Free side for picnics, BBQs and potlucks.

Sometimes it’s the simplest ingredients that make for the biggest flavors! I just shared this recipe with my Cooking Class yesterday at Whole Foods Market Encinitas. My audience was a vocal, enthusiastic group (thank you all!) including a few culinary trained chefs. As always this dish was an immediate favorite…

Reminiscent of traditional Caprese with a delicate hint of champagne vinegar this salad is a refreshing dish for potlucks, picnics and BBqs or a light and tangy side for meals.

Remember to take advantage of what’s local and in season in your area! Fresh-from-the-market heirloom tomatoes, cherry tomatoes or even a handful of lovely, colorful, heirloom beauties from the garden or the market will do the trick. Romas will add their own unique flavor! In a pinch I’ve added a pound of ground meat, canned tuna or shrimp for a quick and satisfying meal.

This recipe offers a perfect opportunity for age-appropriate cooking with kids – from selecting and washing ingredients to measuring and combining. Adult supervision is always recommended.

Where appropriate, I’ve listed a few of my favorite Brands together with the ingredients.

Enjoy!

 

Gluten-Free Champagne Tomato Basil Salad

Ingredients

  • 10-12 oz Brown Rice Pasta (Tinkyada Fusilli)

  • 25 Cherry Tomatoes (approx. 1 lb), Sliced

  • 1 Bunch Fresh Basil, Finely Chopped

  • 1-2 Cloves Garlic, Minced

  • 10 oz Fresh Mozzarella (optional)

  • 1/4 Cup Champagne Vinegar

  • 2 Tablespoons Extra Virgin Olive Oil

  • 2 Teaspoons Agave Nectar/Natural Sweetener

  • Sea Salt & Fresh Ground Pepper to Taste

Directions

  1. Prepare pasta per directions. Drain and set aside.

  2. Combine last 4 ingredients.

  3. Add Tomatoes, Basil and Garlic.

  4. Combine with Pasta.

  5. Just before serving, sprinkle with Mozzarella, if desired.

  6. It’s that simple! ENJOY!

Nutrition Info: (Serving Size 1 Cup, mozzarella not included)

Calories 260, Fat 5g, Sat Fat 1g, Sodium 15mg, Carb 48g, Fiber <1g, Sugars 1.5g, Protein 4.5g

*Nutrition Information is approximate and may change as a result of the specific brands of ingredients and type/cut of meat that you select.

** Always read labels thoroughly before purchasing/using as ingredients and sources can change!

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