Coconut-Lime Mango Quinoa Salad

This is so yummy! I saved this a while ago on Pinterest and in an effort to make something different this week with my sweet husband's resounding, repeating questioning, "what are we going to eat this week?" Yup. "This week." Not like tomorrow, or today for lunch, this week. I admit it is helpful to figure it all out before we wander through the grocery store but I mean really...so worried about this stomach! 

Chopped ingredients for the quinoa salad

I'm not usually a fan of quinoa on it's own so I'm always a little prejudice when it's the base of any recipe. I should learn by now it's always delicious when creatively mixed with other things. The original recipe can be found here on Layers of Happiness' blog. 

{Coconut-Lime Mango Quinoa Salad}

Ingredients:
2 cups quinoa, uncooked, rinsed very well and drained

1 cup fresh mango chunks, about 1 mango
1/2 large red onion, diced
1 medium-large red pepper, diced
1/2 cup cilantro, chopped
1 1/2 cups shredded, sweetened coconut
3/4 cup slivered almonds
1 cup golden raisins  I removed raisins from my recipe as I'm not a fan, but feel free to add them to yours!
9 oz. edamame/1 container from the vegetarian/vegan aisle at my grocer but you can add up to 2 cups

Juice of 5 limes
3 Tablespoons Balsamic Vinegar

*You will need 1 very large bowl to mix the quinoa, toppings and juice/vinegar. I used my large (4 qt) pyrex bowl with lid.

Directions:

1. Prepare the quinoa according to the package directions. Make sure that you wash your quinoa thoroughly. This process took me several rinses before the water above the quinoa when added to my bowl was very nearly clean. The package instructions will likely have you use water or broth to cook the quinoa and I simply used water. You don't need the extra flavor with all the goodies you'll add!

2. While the quinoa is coming to a boil cut/dice & prepare the remaining ingredients (less the limes and balsamic vinegar) in a medium size bowl. Mix together and set aside.

3. Juice your five limes and set aside in a bowl or juicer.

4. Once your quinoa has sit for 5 minutes, fluff with a fork and pour into your very large bowl. Add the chopped ingredients and mix thoroughly. Pour the lime juice through a strainer over the quinoa and mix well again. Finally, add the 3 Tbsp. of balsamic vinegar and mix thoroughly again. 

Completed salad!

The original recipe says to enjoy immediately and that it will last for 5 days as well so I really imagine it's fine to make ahead of time. I devoured several spoonfuls just to make sure it was indeed as yummy as each previous bite then simply let it cool before placing on the top and putting it in the fridge. I think the next time I make this I will add a second mango and stick to the 9oz. of edamame.  This makes a great potluck side dish but be sure to note that it contains nuts! It would also be a great "bed" for grilled chicken.  The possibilities and flavors are endless. 

Enjoy!!

Would you like some salad with that Creamy Avocado Dressing?

Creamy Avocado Dressing:

2 Organic Avocados, ripe
1 1/2 limes, juiced
1 clove of garlic, roughly chopped
2 scallions, chopped
A handful of fresh cilantro
Sea salt
1-2 Tbsp. Grape Seed Oil

Combine all ingredients in a food processor, vitamix or blender. Blend until Smooth. Store in an airtight container and use saran wrap pressed down into the creamy avocado goodness to prevent browning.

Want to create the meal above?

2 handfuls of organic, washed spinach
1/2 cup of cooked brown rice
1-2 cups of roasted butternut squash, slightly heated from fridge, I don't enjoy super cold food
3 Tbsp. of Creamy Avocado Dressing

Chop. Slice. Enjoy!
*Don't forget to pack yourself a breath mint...helllo garlic :)

Okay, or Hermosa Beach for this Gelato...

{Maple Bacon - Chocolate & Orange - Salted Chocolate & Caramel}

I'll move to Portland, OR for this meal alone. 

Yup. I actually did dream about that MaplePig. @OvenandShaker #foodporn pic.twitter.com/acDhCMwmas
— alice.RICHES.snow (@aliceRICHESsnow) May 2, 2014

Chinese Fettuccine

A new favorite! I can't begin to tell you how good this pasta dish is.  I found it on Pinterest and I've tweaked it to reflect some enhanced proportions and one vital missing ingredient.  I dubbed this Chinese Fettuccine because the noodles I used for my first round were thick and reminded me of the "normal" italian style fettucine noodles [usually paired with alfredo sauce]. I have since tried this recipe with other brands and types of rice noodles and now I can't decide on whether or not I like it with straight cut or vermicelli rice noodles [Asian Angel Hair :)]...you'll want to have this dish more than once [in a week] so try it both ways and decide for yourself. These noodles are easiest to find by the brand A Taste of Thai but you probably have an Asian food market nearby that should carry various types of rice noodles.

The original recipe can be found here. Here's the best part about this recipe, it's incredibly fast and so easy you'll only need the time it takes to boil the noodles.

This recipe is a vegetarian, dairy-free and gluten-free, delicious wonder!  It's that time of year again for our household to go vegetarian in observance of the Lenten season. This dish will appear several times during our meat-free weeks until Easter and I'm thrilled! 

{Chinese Fettuccine}

Ingredients:

1  tablespoon vegetable or canola oil
3 tablespoons soy sauce, gluten free
1 teaspoon rice vinegar
3 heaping tablespoons peanut butter 
1 tablespoon honey
1 teaspoon fresh ginger, grated
2 garlic cloves, minced or crushed, we prefer to use a garlic press for this sauce. 


1/2 of 1 package of rice noodles [1/2 pkg of straight cut noodles = the above amount of sauce  - 1/3 pkg of vermicelli noodles double the sauce recipe above and adjust as needed below]

 3 scallions, finely chopped
¼ cup chopped cilantro, chopped
¼ cup chopped dry roasted peanuts, coarsely chopped
1 tablespoons sesame seeds

1 lime, sliced and ready to squeeze

Equipment:
Sauce or stock pot to boil water, large enough to submerge noodles
Garlic press, if using
Fine grater
Chef's knife & cutting board
Large bowl 
Whisk
Tongs

Directions:

Combine the first [7] ingredients in a large bowl and whisk gently then vigorously to combine. The mixture will come eventually together and become deep golden in color. Taste. Resist the urge to devour through a straw before you've made the noodles...

Read the back of your package of rice noodles and prepare according to the product directions. The directions should be something along the lines of boil water [with salt] and drop noodles in boiling water and cook anywhere from 4-7 minutes. **These noodles are extremely sticky once submerged so make sure you use your tongs to separate them, another way to avoid them sticking together is to salt your water and add the noodles slowly. Stir the noodles frequently to keep them from sticking together. 

While your water is boiling and your noodles are cooking chop and set aside the scallions, cilantro and peanuts. Combine with sesame seeds and set aside. 

Once your noodles are finished, drain and quickly add to the large bowl congaing the sauce. Use your tongs to mix the hot noodles with the sauce and make sure your noodles are drenched in goodness. Add the scallions, cilantro and peanuts [reserve some for serving] and mix again. 

Serve on a plate or bowl and squeeze a generous amount of lime over each serving. Garish with the remaining chopped accoutrements and a lime wedge. Enjoy!

Barefoot Contessa's Vecchia Bettola

Well my friends, it's a wonder we don't eat this meal every week. I will admit to having plenty on hand in the freezer because it is our go-to for pasta night.  We've made this a few different ways in several different stainless steel pans or Le Creuset dishes and I've had successful outcomes every time. Barefoot Contessa never disappoints! 

[Everything you see I owe to spaghetti] - Sophia Loren

The key to any recipe lies with your ingredients. There is a reason why America's Test Kitchen spends so much time testing base ingredients to find the winners and the spit that out right now losers. Now, they don't have my preferred brand on their site but I'd follow Ina to the ends of the earth so I went with her choice brand of canned tomatoes #11, San Marzano tomatoes (if you have a moment peruse her good ingredients page, life changing). 

The key to a good pasta dish is of course the pasta.  We are snobby about a lot of ingredients but we have found a lot of brands make us plenty happy.  I have not played with my pasta maker extensively but when we do, amazing (mostly because the "it will take you all day" stigma and I'd rather spend all day making dacquoise). We enjoy this pasta with any type of noodle that will hold on to the sauce. Ruffles. Rontini. Penne. Yum. A nice addition to this recipe is also using a tri-color pasta.  The bottom line, this sauce would be wonderful with fresh ravioli, spaghetti and even tortellini. Just make it.  

Since this makes such a large portion we tend to serve the pasta in a bowl and add the sauce to our individual servings but when we use this dish while entertaining we mix it all together. We also found that it does best the next day if the pasta and sauce are separate. This sauce also does extremely well in the freezer. Let cool completely and store in the freezer for up to 3 months...we've never been able to wait any longer than 2 months before we have it again so I'm just assuming here. 

{Vecchia Bettola "Vodka Sauce"}

Ingredients:

Olive oil

1 med. - lg.  onion [Spanish if you can find it or sweet], coarsely chopped

3 cloves of garlic, diced

1/2 tsp crushed red pepper [optional] - this makes this sauce spicy so leave it out if you wish

1 1/2 tsp dried oregano

3/4 cup of vodka - Contessa uses 1 cup but I wasn't a fan with the powerful punch of flavor

2 (28oz) cans peeled plum tomatoes - best brand: San Marzano, red, white and green can. See the link above to Barefoot Contessa's good ingredients page for an example.

Coarse salt

Black pepper

3/4 - 1lb of the pasta of your choice

2 Tbsp of fresh oregano finely chopped + 2 Tbsp for serving

1 cup of heavy cream

½ cup grated Parmesan cheese + some shaved pieces for serving. We are huge fans of Pecorino! Just about any will do.

Equipment:

Le Crueset or lg. saute pan [with a tight fitting lid or a decent amount of aluminum foil, I have been successful with both]
Blender [I found an emersion blender does not work well in this application]
Various wooden spoons and a spatula

Directions:
Preheat oven to 375 deg. F.

Drain your tomatoes through a sieve or colander and set aside.

Swirl olive oil around your pan 2-3 times (about ⅛ cup or less) and heat over medium heat. Add your chopped onion and garlic, simmer for 5 minutes until the onion becomes translucent.  Add your red pepper flakes (if using) and dried oregano and cook for another minute.  Add the vodka to the pan, scrap up any brown bits and cook until the liquid in the mixture is reduced by about half. 

Now! You better be wearing an apron for this next part!

Crush the tomatoes into the pan using your hands [best tools in the kitchen]. Add 2 tsp. of salt and a dash of pepper. Stir to combine and cover the pan with your lid or aluminum foil, make sure you have a tight seal and bake in the oven for 1 ½ hours. 

While the sauce is cooking prep you pasta according to the package directions. We prefer al dente in this house but cook the pasta to your liking. Drain and reserve a small amount of pasta water, set aside pasta and water.

Remove the sauce from the oven and you can let it cool or get started right away with blending your mixture. Just remember to leave the top of your blender propped slightly open to allow for the heat to escape during the mixing process. Failure to do so will end with a hot mess. I have an extra insert in my top that I hold partially out of the hole to allow the steam to escape, this way I can work immediately after the mixture comes out of the oven.
Blend the mixture in batches, using your spatula to get all of the tomato goodness out of your pan. 

Return your blended mixture back to the pan and begin to reheat and medium-low.  Add 2 Tbsp. of the fresh oregano and swirl the ¾ - 1 cup of heavy cream to the pan. Mix together well and add salt and pepper to taste. Simmer covered for another 10 minutes. 

Toss the pasta in the reserved pasta water if it has started to dry out if not, skip this step. Add the pasta to your pan and toss evenly with the sauce.  Stir in your ½ cup of Parmesan cheese. Try to hold yourself back. 

Serve with the remaining fresh oregano and shaved Parmesan cheese. Enjoy!

Chinese Fettuccine, coming soon!

Chinese Fettuccine. #foodporn So good it hurts. Will be blogged about shortly! pic.twitter.com/JCmoIKjEVp
— alice.RICHES.snow (@aliceRICHESsnow) February 27, 2014