June 7, 2011 by Dana
I know, I knowww. You don’t have to say it. I already know.
I am a bad blogger.
I haven’t posted in a week. And let’s be honest. That last post was L-A-M-E lame. So really, I haven’t posted a good post in over two weeks. Super lame.
But I’m back! And I can assure you that this post is most definitely NOT lame. Because not only do I have a tasty recipe for you, but I have news.
Jake and I are engaged!!!!
Friday night, we went to dinner Nomad, a romantic little Moroccan restaurant in the East Village. It was gorgeous out, so we sat outside in the front of the restaurant. At the end of the meal, Jake got up to go to the “bathroom.” When he came back to the table, the waitress was following close behind him carrying two glasses of champagne. She placed the champagne on the table, and Jake got down on one knee and asked me to marry him! Of course I
cried like a baby said yes!
We are both so excited, and can’t wait to start planning! (Ok, maybe I’m a little more excited about the planning part of it, but we are both really excited.)
I promise to keep you posted on some of the fun wedding updates throughout the planning process. (Who am I kidding? You are going to be up to your ears in wedding updates by the time our wedding rolls around.)
So I hope this exciting news counteracts any prior lameness. Oh, and this recipe probably doesn’t hurt in the lameness category either.
2 tablespoons olive oil
1 1/2 yellow onion, chopped
2 cloves garlic, minced
½ cup quinoa
1 1/2 cup israeli couscous
28 oz chicken or vegetable stock
1 cup water
9 oz spinach
2 small carrots, peeled and finely shredded
3 1/2 oz shitake mushrooms, thinly sliced
1/2 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
This recipe, from the New Mayo Cookbook, was originally called Quinoa Risotto with Arugula and Parmesan, and didn’t call for any Israeli couscous or spinach. When I went to make it, I realized I didn’t have enough quinoa on hand and had accidentally bought spinach instead of arugula, so I improvised and added the couscous, which led to a few other measurement adjustments. Personally, I thought the mixture of both couscous and quinoa was great, and would recommend this version wholeheartedly.
1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sautee until soft and transluscent, about 4 minutes. Add the garlic, quinoa and couscous, and cook for about 1 minutes, stirring occasionally. Do not let the garlic brown.
2. Add the stock and water and bring to a boil. Reduce the heat to low, and simmer until the quinoa is almost tender to the bite, but slightly hard in the center, about 12 minutes. The mixture will be brothy. Stir in the spinach, carrots, and mushrooms, and simmer until the quinoa grains and couscous are cooked through, about 2 minutes longer.
3. Stir in the cheese, and season with the salt and pepper. Serve immediately.
Like I said, I would definitely recommend this recipe wholeheartedly. Both Jake and I liked it (although Jake picked out the mushrooms. That’s ok – more for me!) It makes a great side dish, and would be the perfect accompaniment to chicken, fish, or even a burger. Enjoy!