Quick & Easy

Blood Orange, Spinach, and Quinoa Salad

How excited am I that blood oranges are back? That excited ^.

Also? This excited:

Blood Orange Margaritas

Last spring, we planted a tiny blood orange tree in the backyard. And somehow it survived. We won’t let any blooms go to fruit this year but next year, man. Next year.

Blood Orange, Spinach, and Quinoa Salad

Besides margaritas, one of my other favorite things to have for lunch is this salad. You might recognize it. It’s spinach & quinoa tossed with a quick vinaigrette of blood orange juice, white wine vinegar, and shallot and then topped with blood orange segments and crumbled goat cheese.

Blood Orange, Spinach, and Quinoa Salad

I can make it on the weekend and then eat it cold, straight from the fridge, for the next several days. It sort of balances out those weekend margaritas. Or at least, that’s what I tell myself.

Looking for more blood orange recipes? Check out our winter citrus favorites here!

Blood Orange, Spinach, and Quinoa Salad

An easy winter salad with fresh spinach, quinoa, goat cheese, and blood oranges in a simple blood orange vinaigrette.

Ingredients

  • 3 blood oranges
  • 1 cup quick-cooking quinoa, cooked according to package directions and chilled*
  • 3 oz fresh baby spinach (half a large clamshell or bag)
  • 4 oz crumbled goat cheese
  • 2 tsp white wine vinegar
  • 2 Tbsp finely chopped shallot
  • 1 Tbsp dijon mustard
  • Salt
  • Pepper
  • 1/3 cup olive oil (I use light-tasting oil)
  • *If you're not working with cold, leftover quinoa, spread the hot quinoa on a plate and put it in the fridge to chill, stirring a few times to help speed up cooling.

Instructions

  1. Segment the oranges over a bowl topped with a strainer set - let any seeds and segments fall into the strainer while the juice goes into the bowl below.
  2. After segmenting, squeeze all the remaining juice from the "membranes" left in your hand into the strainer.
  3. In a large bowl, toss the spinach, cold quinoa, goat cheese, and blood orange segments together.
  4. In the bowl with the blood orange juice, whisk the vinegar, shallot, mustard, a pinch of salt and pepper together.
  5. Slowly stream in the olive oil while whisking.
  6. Pour over the salad, tossing to mix.
  7. Serve cold. Leftovers will keep a few days in the fridge.

Notes

Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Roasted Cauliflower

It’s mid January. And you’re probably still eating your vegetables, right?

A couple of months ago, I shared a killer-addictive recipe for roasted cauliflower. Who uses “killer-addictive” to describe cauliflower?

Someone who puts browned butter, prosciutto, and sage on cauliflower. That’s who.

Roasted Cauliflower

Cauliflower is in the market now and the heads are abundant, cheap and the size of your head. There’s nothing wrong with raw cauliflower, especially if there’s a jar of homemade ranch or a bowl of hummus nearby. But there’s no reason to stop there.

You can do far worse things to a head of cauliflower than roasting it broccoli-style with garlic- and red pepper-infused oil, until the florets caramelize and start to crisp. Say, something like this:

Roasted Cauliflower

But more on that later. Because to make that, you’ll need some of this:

Roasted Cauliflower

Roasted Cauliflower

Cauliflower roasted in garlic- and red pepper-infused oil.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 Tbsp olive oil
  • 2 cloves garlic, sliced or minced
  • Black pepper
  • Red pepper flakes
  • Salt
  • Grated parmesan

Instructions

  1. Preheat the oven to 400.
  2. In a small sauce pan, heat the olive oil until hot over medium heat.
  3. Add the garlic and cook for 3-5 minutes, until the edges begin to brown.
  4. Swirl the pan occasionally. In the last minute, add the black pepper and red pepper flakes and turn off the heat.
  5. Pile the cauliflower into the center of a large baking pan and drizzle the garlic oil over top.
  6. Toss with two large spoons until distributed and spread cauliflower to an even layer.
  7. Sprinkle with salt and bake for 20-25 minutes, until nicely browned.
  8. Top with parmesan before serving.

Notes

Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Baked Turkey & Cranberry Sliders with Browned Sage Butter

‘Tis the season to pour melted butter on *&^#! –Me.

Festive and classy. That Jason is one lucky guy.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted butter on [mommy word].

Of course, I mostly said that because I have two more slider recipes hanging out in my drafts folder. And I mostly said [mommy word] because that’s just who I am when my 3 year old isn’t around to hear it and then put me in time-out.

You have never seen a power trip like a 3 year old with that kind of power.

But back to those sliders.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

These buttery bites of magical cookery are the best thing to happen to holiday flavors since… Maybe I’m stretching, here. But, they do come slathered with a spoonful of Bacon & Cranberry Chutney and topped with browned butter with cripsy, salty bites of prosciutto and crunchy slivers of sage leaves.

And then they’re baked until the cheese gets all melty and starts oozing out the sides. Is it an appetizer? Dinner? Breakfast? Something to grab on one of those “just because” trips through the kitchen?

Absolutely.

Baked Turkey & Cranberry Sliders

Repurpose holiday leftovers into a baked turkey slider topped with browned sage butter.

Ingredients

  • For the sliders:
  • 24 dinner rolls (Hawaiian or homemade)
  • 24 slices of turkey
  • 6 slices of provolone (or other cheese), quartered
  • Cranberry & Bacon Chutney (or leftover cranberry sauce)
  • For the topping:
  • 4 Tbsp butter
  • 4 slices of prosciutto
  • 4 large sage leaves, thinly sliced

Instructions

  1. Preheat the oven to 375 and line a large baking pan with foil.
  2. In a small sauce pan over medium heat, melt the butter and cook until browned, frequently scraping the bottom of the pan with a rubber spatula.
  3. Remove from heat and add the prosciutto and sage, swirling to mix.
  4. Slice the rolls in half horizontally (if you break the rolls into 2 halves of 6, you can do this with 4 cuts and not squish the bread).
  5. To build the sliders, top the bottom roll with a slice of turkey (folded to fit), a quartered piece of cheese, a spoonful of the chutney, and the top roll.
  6. Place rolls close enough on the pan that they're nearly touching.
  7. After all rolls are assembled, brush butter sauce onto the rolls and spoon the prosciutto and sage leaves over top.
  8. Bake for ~15 minutes and serve hot. Or warm.

Notes

Yields: 24 sliders

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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Crabby Mac

by Shawnda on October 30, 2013

in Pasta, Rice, and Grains,Quick & Easy,Seafood

Stovetop Crab macaroni & Cheese

I spent almost my entire October doing nothing that was on my To Do List.

Or fun.

We didn’t have time to move this blog over to its new location at The Brewer and The Baker (but that’s still coming), we let the blog’s 7th birthday go by (that, too, is still coming), we almost let our 7th anniversary go by but Jason swooped in and saved the day with emergency margaritas, and here I am on the day before Halloween, marathon training on pause thanks to plantar fasciitis, and looking at a 90% chance of a Trick-or-Treat rain-out.

Seriously – waaaaaaah, right?

Stovetop Crab macaroni & Cheese

My family has sustained on Chick-fil-A and Jason’s Deli, I haven’t cleaned anything in 3 weeks (well, not the house we live in), and I bought new underwear to avoid “wasting” time by doing laundry. I also set a new personal-best for the number of F-Bombs dropped in a 12 second period. (Related: No. I do not want to talk about the paint incident.) (And yes, my power-tripping 3 year old put me in time out.)

If I could turn back time , I’d go back to 2008, look Past Shawnda in the eye, which would totally freak her out long enough to distract her, kick her in the girl parts, and scream “THIS IS WHAT BUYING RENTAL HOUSES DOES TO FUTURE SHAWNDA. PUT THAT MONEY IN APPLE AND VALERO STOCK AND GO GET A REAL JOB!”

Stovetop Crab macaroni & Cheese

For nearly 4 full weeks, I have not been a real joy to be around. But that all changed the second I dropped those house keys into my Realtor’s hands. We were free. FREE!

Free to come home to a house that smelled funky because no one remembers the last time we were here long enough to put garbage in the kitchen can, much less take it out to the street. Free to eat food that wasn’t handed to us through a drive-thru window. Free to realize that you’re better off just burning wet bath towels and the washer in which they were forgotten than trying to fix them.

Free to throw together a dinner using only things I could find in the pantry and freezer because we’re nearly through November’s grocery budget.

Stovetop Crab macaroni & Cheese

There are a few times that others can appreciate my hoarding tendencies. Finding crab in the freezer to throw in to some macaroni in cheese is one of those. Otherwise, we’d have found ourselves at Jason’s Deli for the 15th time this month.

A slight variation on our standard stove top mac & cheese recipe, I went for cream cheese instead of yogurt and added worcestershire, green onions, and a little mustard to make it more of a “crab dip meets pasta” dish. Warm, creamy, indulgent and still not that terrible for you – I was almost as happy polishing off a second helping as I was throwing the keys at my Realtor’s face and running away while laughing maniacally.

But now? Now it’s time for fun :)

Stovetop Crab Macaroni & Cheese

Stovetop macaroni and cheese meets crab dip - creamy, indulgent, and takes only 30 minutes.

Ingredients

  • 8 oz pasta
  • 4 oz reduced-fat cream cheese
  • 3 green onions, chopped (dark green parts set aside)
  • 1 clove garlic, minced
  • 5 oz white cheddar, shredded*
  • 3 oz fontina, shredded*
  • Worcestershire
  • 2 tsp dijon or brown mustard
  • 1 cup crab meat, picked over for shells (this was from 1 1/2 snow crab clusters)
  • *Do not use pre-shredded cheese.

Instructions

  1. Cook pasta in salted water, according to package directions (you will be reserving some pasta water so don't forget - put the measuring cup in the strainer in the sink if you need a reminder).
  2. While the water is boiling/pasta is cooking, cut cream cheese into 6-8 blocks and microwave on half power until completely softened.
  3. In a small pan, heat a little oil and cook the white and light green onions parts and garlic for 2-3 minutes (you want to soften and knock the raw edge off).
  4. When the pasta is finished, reserve 1 cup pasta water, drain the pasta and immediately return it to the pot.
  5. Working quickly (it has to be hot to melt the cheese), add ~1/3 cup pasta water, the cream cheese, and 1/3 of the grated cheese and stir until the cheese has melted - pressing on the cream cheese before stirring will help it incorporate faster.Stir in remaining cheese, one handful at a time to prevent clumping.
  6. Add the onions and garlic, few dashes Worcestershire, mustard, crab, and several grinds black pepper.
  7. Add additional pasta water as necessary to thin the sauce and melt the cheese.
  8. Garnish with dark green onion parts and serve hot/warm.

Notes

Yields: 3-4 generous servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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