Spanish Quinoa

Hi Everyone.  It's time for this month's Secret Recipe Club, where each month, a group of bloggers are assigned a blog, and we get to choose a recipe from that blog to feature on our own blogs, then we all reveal our assigned blogs on the same day.

This month I was assigned the blog:  2CookinMamas by Linda and Christina, a mother daughter blogging team devoted to making nutritious family-friendly foods, including many gluten free recipes.     

Linda and Christina have so many wonderful recipes on their blog, choosing just one to feature here was not an easy task.  I was hoping to find a new quinoa recipe to try and I was delighted to find not one, but ten - Quinoa Spinach Cakes, Quinoa and Roasted Broccoli Salad, Quinoa Stuffing, and more.  My selection:  Spanish Quinoa, a healthy take on spanish rice.  It was absolutely delicious and I will most definitely be making it again and again.  Excellent recipe, ladies!

Drain the canned tomatoes and chiles, reserving the juice.

There's a lot of flavor in that juice.

To the reserved juice, add enough chicken stock to equal 2 cups of liquid. 

Heat a little oil in a large skillet.

Saute the onions and peppers in the oil.  Season with a pinch of salt.

Mmmm!

The peppers and onions are done.  Look at all the wonderful fond in the bottom of the pan.  Fond = flavor!

Next I added the tomatoes and green chiles.

Give everything a stir and make a little well in the center.

Add the chili powder.

Stir well, sauteing that chili powder to "bloom" the flavor.

Quinoa has a natural coating called saponin which can taste bitter or soapy.  Rinsing easily removes the saponin.  Even if your quinoa claims to be pre-rinsed, play it safe and rinse it anyway.

Back to the recipe, add the reserved canned tomatoes and green chile juice mixed with chicken stock.

Give everything a good stir. 

Bring to a boil.

Cover and reduce heat to a simmer for 15-20 minutes.

Enjoy!

Items used to make this recipe:

(affiliate links)

• braiser https://amzn.to/2SPd6lO

• mesh sieves https://amzn.to/3fCDbP5

• quinoa https://amzn.to/2SQXXjX

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Spanish Quinoa

makes 4 servings

Printable Recipe

Ingredients

• 2 tablespoons olive oil

• 3/4 cup chopped onion

• 1/2 green bell pepper, chopped

• pinch of salt

• 10 ounce can diced tomatoes

• 4 ounce can green chiles

• 2 teaspoons ground chili powder

• 1 cup quinoa, rinsed

• 2 cups chicken broth (try my homemade)

Directions

1. Drain canned tomatoes and green chiles, reserving liquids in a 2-cup measure; add enough chicken stock to equal 2 cups.

2. In a large skillet, saute onions, peppers, and salt until onions are translucent and starting to caramelize, about 5 minutes.

3. Add canned tomatoes and green chiles; stir for a minute or two; add chili powder and saute for 30-60 seconds.

4. Add the quinoa and chicken stock mixture; stir well to combine.

5. Bring mixture to a boil, reduce heat and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.

Spaghetti with Garlic and Basil

Here's a very flavorful side dish that comes together in a matter of minutes.  I like to make it when I have leftover spaghetti in the fridge, but it's worthy of cooking a fresh batch of pasta so you can enjoy it.  Fresh basil is a must here - don't even think about trying to substitute dried.  

Just a few simple ingredients are needed for this tasty side dish.  Fresh garlic, extra virgin olive oil, unsalted butter, grated parmesan (or romano) cheese, and salt and pepper.  If you like a little heat, you can add crushed red pepper flakes too. 

And my favorite herb, fresh basil.  like I said before, don't substitute dried basil here - it's just not the same at all.  Wait until you can get your hands on some fresh basil.

And lastly, you'll also need some cooked spaghetti.  If the spaghetti you're using is cold from being stored in the fridge, either bring it to room temperature or gently warm it with hot water, then drain well.

In a pan over medium-high heat, combine the olive oil and butter until the butter melts.

Mmmm.

Add the garlic.

Cook, stirring constantly, for 30 seconds until the aroma of garlic perfumes the air.  Oh how I wish you could smell it!! 

Immediately add the pasta and toss to coat.  

Turn off the heat and add the salt and pepper...

The grated parmesan cheese...

And finally, the basil.

Toss everything together well and serve.

Mangia!

Items used to make this recipe:

(affiliate links)

• high quality nonstick skillet https://amzn.to/34nLDjN

• garlic press https://amzn.to/3gh63xz

• shallow pasta/soup bowls https://amzn.to/3uhpoXM

• very high quality olive oil https://amzn.to/3g7PcNO

• square dipping dishes https://amzn.to/3IPLUuP

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Spaghetti with Garlic and Basil

makes 6-8 servings

Printable Recipe

Ingredients

• 1 pound leftover cooked plain spaghetti

• 4 tablespoons extra virgin olive oil

• 4 tablespoons unsalted butter

• 1/4 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced or crushed

• 1 cup fresh basil leaves, torn into bite-size pieces

• 1/2 cup grated parmesan or romano cheese

• kosher salt and fresh ground pepper to taste

Directions

1. If spaghetti is cold, reheat gently by soaking in hot water for a couple of minutes, drain well.

2. In a large skillet over medium-high heat, combine olive oil and butter, stirring until butter melts.

3. Add garlic and continue stirring until the garlic smells fragrant, 30-60 seconds. Immediately add the torn basil leaves, cooked spaghetti, and cheese.

4. Remove from heat and toss to coat.

5. Taste and add salt and pepper as needed.