Taking a break: a group of us hanging out back
between the dumpsters playing handball.
The Chefs workin' hard!
(And yes, if you look hard that does say "bone rabbit" on the board. Poor bunny.)
Octopus Salad
The last two days have been all about Latin America and the Iberian Peninsula. Gazpacho, cod cakes, salsa, tamales and mole! Happily, I can say that this week has also delivered several winning recipes that I will add to my normal repertoire.
Blanching octopus for our salad.
Strangely beautiful in the pot
Cod cake on roka (arugula)
The best tamale I've ever had with spicy molé.
My partner made a call and added one more chapotlé pepper to the mole
than the recipe called for, which made it a) spicier and b) redder. Nice!
Spanish paella!
Mexican beer to go with our Latin American dishes, no Corona here!
The Chefs know how to keep us happy!
New World Sprouted Quinoa Salad
A good recipe for people who want to experiment with sprouting seeds.
1/3 cup white quinoa
2 T black quinoa
1/4 cup squash, medium dice, roasted
1/4 cup roasted corn
1/4 cup jicama, medium dice
1/4 yellow pepper, roasted, diced
2 T pumpkin seeds, toasted
romaine leaves, chopped
Dressing:
1/4 cup olive oil
jiuce and zest of 1/2 a lime
i garlic clove finely chopped
1/2 jalapeno, diced
2T torn cilantro
2T torn mint
salt, pepper
1. Rinse both quinoas. Place in a bowl and cover with water. Soak overnight. Rinse in the morning and place on a tray. Rinse twice during the day. Will sprout within 24 hours.
2. Combine sprouted quinoa with the rest of the ingredients plus dressing. Refrigerate and serve cold.
*We toasted up some more quinoa with some oil so they were super crunchy and added this to the salad, if you're a fan of crunchy, healthy salads, you'll love this!
As if things weren't complicated enough - now I learn quinoa comes in white and black.
ReplyDelete... and red.
ReplyDelete