Red Quinoa and Pineapple in a Peanut Sauce

Lack of posting again on my part, I know I'm so totally guilty. See the thing is, is that I've been working on a new project called Mainely Maven. I love this blog, don't get me wrong. Yet I really find that I've limited myself extensively in having such a narrow focus. There are so many things I'd love to blog about, but in this particular one all I can do is talk books and cooking…

I'm not going to abandon this though! I just want everyone to know over the next few weeks this website will be transitioning (albeit slowly) to a new website, and also to a new focus. There will definitely still be book reviews, and lots of cooking though. So no fears there. 

Moving forward…

Red Quinoa and Pineapple in a Peanut Sauce

Main:

• Red Quinoa (1 Cup)
• Water (2 Cups)
• Onion (Diced)
• Tomato (Diced)
• Garlic Clove (Minced)
• Chunked Pineapple (16 Ounce Can, Liquid Drained)
• Butter (1 Tablespoon)

Sauce:

• Peanut Butter (3 Tablespoons)
• Rice Vinegar (3 Tablespoons)
• Soy Sauce (2 Tablespoons)
• Water (2 Tablespoons)

Instructions

• In a medium-sized pot bring together the Red Quinoa and Water together, bring to a boil, reduce heat and simmer for 15 minutes.
• Carefully drain out any excess water, and set aside.
• In a large wok melt the Butter, and sauté the Onion until translucent.  

• Add in the remaining main ingredients and keep on low heat, stirring occasionally.
• In a small bowl mix thoroughly the sauce ingredients, and add into the wok. 

• Cook on low for a remaining 10 minutes.

• Plate and Enjoy!!

This was really yummy, and such a quick and healthy meal to make. Plus leftovers = great!

Spiced Lentil and Sweet Potato Soup

Today is a soup day, in as much sense as any cold day is, and today was no exception. I can't believe how cold it is outside still. It's almost unfair… I'm counting down the days when I can actually see the backyard, and when I can venture forth to garden. I want so badly to have vegetables that I can grow, harvest, and cook with for this Summer. 

It makes me envious that the elves from Eldest are able to grow such things just by singing it into being… I wonder if I could do that sometime… Only I'm a horrible singer, so instead I'd probably kill whatever I was actually trying to grow… 

Moving on! I want to share this really nice and simple soup for the rest of these cold weather days.

Spiced Lentil and Sweet Potato Soup

• Sweet Potatoes (2, Cut into 1/2 Inch Segments)
• Lentils (1/2 Cup, Presoaked)
• Leek (Thinly Sliced)
• Whole Peeled Tomatoes (28 Ounce Can, Drained)
• Water (6 Cups)
• Butter (1 Tablespoon)
• Creole Seasoning (2 Tablespoons)
• Bay Leaves (1 Teaspoon)
• Salt (To Taste)
• Pepper (To Taste)
• Shredded Parmesan Cheese (Optional)

Instructions

• In a large saucepan, melt the Butter, and sauté the Leeks. Let this sit and sweat on a low simmer for around 5 minutes.
• Add in the Whole Peeled Tomatoes, and slightly mash. Let simmer for another 10 minutes.
• Add in the Water and bring to a boil, add in the remaining ingredients, and reduce heat to a simmer.
• Cover and let cook for 60 minutes, or until the Lentils are finally soft.
• Plate, sprinkle with Parmesan, and Enjoy!

This soup was very simple to make, and it's just the perfect thing to warm you up on these cold windy days. I love the way the Creole Seasoning helped perk this recipe up a notch, but wasn't over-the-top. 

It's something I'm sure the elves would love, especially because of the lack of meat and simplicity. If they don't I guess it doesn't really matter anyway since they're in Eldest and I'm out here.

Oh it's official, I've got my cat napping on my arm while blogging… I think that's a sign for me to say goodnight everyone. 

Reuben Paninis with Homemade Swiss Chard Coleslaw

I originally made this dish on Tuesday, however with all of the festivities I was unable to post about it until today. 

I made this recipe to reflect the leaving of the dwarves from the rest of Eragon's journey. The coleslaw is a reflection of the elves that have now joined with Eragon at Du Weldenvarden. 

I wasn't sure how well the coleslaw was going to work, after all I was using the stems from my leftover swiss chard. It ended up being such a great way to use leftovers, that I can't believe I have never thought of using the stems before. Usually they are just tossed out, and now I know something I can always use them for in the future. 

Reuben Paninis and Swiss Chard Coleslaw

For the Reuben's:

• Rye and Pumpernickle Bread (4 Slices)
• Cooked Corned Beef (2 1/2inch Slices)
• Sharp Cheddar Cheese (4 Slices)
• Sauerkrat (6 Tablespoons)

For the Swiss Chard Coleslaw:

• Cooked Swiss Chard Stems (8, Finely Chopped)
• Cabbage (1 Cup, Shredded)
• Carrots (1 Cup, Finely Chopped)
• Onion (1/2, Minced)
• Mayonnaise (1/2 Cup)
• Sugar (1/3 Cup)
• Milk (1/4 Cup)
• Lemon Juice (2 1/2 Tablespoons)
• Vinegar (1 1/2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• Since the coleslaw requires a minimum of 3 hours to chill (or overnight), it's better to start this process first! 
• In a large bowl mix together the Mayonnaise, Sugar, Milk, Vinegar, and Lemon Juice. 
• Add in the remaining Coleslaw ingredients and cover in plastic wrap, and let it sit in the fridge. 

• On two slices of bread stack the Corned Beef, Cheddar Cheese, and Sauerkraut. Place the other slice of bread on top, and cook in a panini maker until the cheese has melted. 
• Plate and Enjoy!

I love simple sandwiches - sometimes you just can't beat that in a day. Not to mention this coleslaw, I don't know why I would ever buy coleslaw again, it's so easy to make!!

Tomorrow will be an interesting dish I'm sure, I just haven't come up with it yet… Those pesky vegetarian elves!