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!

Corned Beef and Cabbage

Hello everyone!! This recipe is a dual-purpose one, and it's for both the book and Saint Patrick's Day!

I know a lot of you may not care as to why I think this recipe is also representative of the characters in Eldest, but I'm gonna tell you anyway!

It's hard not to reference The Lord of the Rings sometimes, but as such it becomes inevitable. I feel the only true meal of departure from Eragon and the dwarfish guards he has is this meal. To me dwarves always have seemed to be of Irish or Scottish heritage. It could be the way in which their temperaments are described, or the way they manage their beverage of choice, or even just some of the physical descriptions that get mentioned. Therefore I determined an American-Irish staple was in order, because let's face it - true traditional Irish staples do not contain just corned beef and cabbage…

Corned Beef and Cabbage

• Corned Beef (4 Pounds)
• Cabbage (Wedged)
• Baby Carrots (1 Cup)
• Potatoes (2, Cubed)
• Garlic Cloves (2)
• Cloves (2)
• Whole Peppercorns (10)
• Water (Enough to Saturate)

Instructions

• In a crockpot place in the Garlic Cloves, Cloves, and Whole Peppercorns. Lay in the Corned Beef, and pour in enough water to come up to the half way point. 
• Cook on low for the first 40 minutes.
• Swap the crock pot over to high for the next 5-6 hours. 
• Within the last 30 minutes of cooking add in everything but the Cabbage.
• During the final 15 minutes of cooking, add in the Cabbage. 
• Plate and Enjoy!

It may not be the prettiest picture, but I was too hungry to care much. One of the problems of blogging about food…

I love the way this style of corned beef comes out, I feel that the cloves add an extra depth of flavor. I personally am excited about the speciality sandwich I have planned for tomorrow though… Needless to say I purchased lots of corned beef to make more than one type of meal…

Considering where Eragon is going to be living now in Eldest I wanted to give a lot of meat dishes for Ricky. Pretty soon there is going to be a lot of vegetarian meals to reflect the ways in which the elves live… I'm also excited for those ventures though too.

Until tomorrow then!

Beer Bread

This is a staple in my household, and I love the ways that different beers can create unique flavors for the bread. It makes it unique every time you choose a new beer for the same recipe. As such I tend to use a black lager for it's strong flavor, and it's pairing with cheese and mustard. (We're also cheese-plate people around here…)

My last post was something I made in honor of Arya Svit-Kona from Eldest. This is something that represents the culture of a band of guards (specifically dwarves) on the move.
Mainly why I chose this beer bread to represent the dwarves first and foremost, is because of the heavy revelry that Eragon and Saphira had amongst them - with numerous kegs to boot as well. Plus this type of beer is just an excellent way to make a beer bread. It adds a lot of rich depth, and robust flavor.

Beer Bread

• Flour (3 Cups)
• Sugar (1/3 Cup)
• Baking Powder (3 Teaspoons)
• Salt (1 1/2 Teaspoons)
• Beer (12 Ounces, Any Kind)
• Shortening (1 Tablespoon)

Instructions

• Preheat oven to 375 Degrees Fahrenheit.
• Grease a bread pan with the Shortening, and set aside.
• In a large bowl mix together the Flour, Sugar, Baking Powder and Salt. 
• Slowly pour in the Beer of your choice, and mix well. (The batter should be sticky.)
• After the batter has been well mixed, carefully pour into the greased bread pan, and let sit for 30 minutes.

• Bake between 45-50 minutes, or until the top is nice and crisp. 
• Plate and Enjoy!

I love beer bread… Honestly it's the simplest thing to make, and it's so quick and easy. It makes a great party snack with dip that complements the choice of beer you had.

Not to mention it makes a bland sandwich become amazing. 

So to wrap up this post I just want to prep people for some fusion food soon. I'll be cooking for Eldest but incorporating trademark Irish-American Saint Patricks Day food for Tuesday! Yippee for that one!

See you all tomorrow with a quick little post as well!

Stuffed Swiss Chard and Roasted Potatoes

Fan Drawing of Arya

You know those moments where you forget something really important? It could be something like a document you were supposed to send, or a bill you were supposed to pay. Then you sit there and wonder how you could've ever forgotten something that important.

I feel very much like that, because after all this time I only ever thought of basing my cooking around Eragon and Saphira during this venture with Eldest. Yet by being so limited I truly forgot about a very important character that has been introduced - Arya, the elf. 

This is why I decided to really focus on a vegetarian meal that was also wholesome and filling. A much needed thing after grueling battles and scouting. 

Stuffed Swiss Chard and Roasted Potatoes

The Stuffed Swiss Chard

• Swiss Chard (3 - 4 Well-Sized Leaves,Stalks Removed)
• Rice (1 Cup, Cooked)
• Celery Stalks (3, Finely Chopped)
• Marinara Sauce (3 Cups)
• Shredded Mozzarella Cheese (1 Cup)
• Water (1/4 Cup)

The Roasted Potatoes

• Potatoes (4, Chopped into 1/2 inch Pieces)
• Red Pepper (1/2, Finely Chopped)
• Scallions (Bunch, Finely Chopped)
• Butter (1 Tablespoon)
• Paprika (1/2 Tablespoon)
• Garlic Powder (1/2 Tablespoon)
• Onion Powder (1/2 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a large pot, enough water to cook the Potatoes to a boil. Add in the Potatoes and cook until soft. Drain and set aside.
• Meanwhile in a large bowl mix together the remaining ingredients from the roasted potatoes section, and carefully add back in the Potatoes.
• Lay out in a roasting pan, and set aside.
• Preheat the oven to 375 Degrees Fahrenheit.
• Mix together the Cooked Rice and 2 Cups worth of the Marinara Sauce, and add in the Celery. 
• Lay down the Swiss Chard leaves, and add around 4 - 6 Tablespoons of the Rice mixture, and carefully fold in like a burrito.
• Lay seam side down in another rousing pan. Cover each roll with the remaining Marinara Sauce, and sprinkle with the Mozzarella Cheese.
• Carefully pour in water in the side of the roasting pan, and cover with tin foil. This will help keep the Swiss Chard leaves from becoming crisp on the bottom and sides. 
• Place in the oven both roasting pans, and cook for around 10-15 minutes.
• Plate and Enjoy!

Extra Cheese - Please!

Spuds!

I'm gonna throw this out there and say - by far my favorite recipe thus far! I made a lot of these hoping for leftovers, but Ricky and I ate them all. The best thing about that though is how healthy these are though. It's not empty calories, and how can too much swiss chard be a bad thing?! 

I don't know how the elves of Du Weldenvarden would feel about this as a meal, but I'm certainly pleased I remembered to cook based on the elves in Eldest.

Until Friday folks!

Maple-Mustard Burgers on a Pretzel Bun

I know I know, a hamburger isn't particularly engrossing for a recipe. Needless to say this is just a filler recipe because quite frankly I'm a little behind on blog posts for how far I've read into Eldest. I can at least say no one will shun me for being dishonest, because I could just lie about why I chose a hamburger… But I didn't.
This post is going to be short and sweet, and it's because after all, it's only a hamburger…

Maple-Mustard Burgers on a Pretzel Bun

• Hamburger (1/2 Pound)
• Pretzel Buns (2, Toasted)
• American Cheese (2 Slices)
• Worcestershire Sauce (2 Tablespoons)
• Mustard (3 Tablespoons)
• Maple Syrup (2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a small bowl combine the Mustard, and Maple Syrup. If it is slightly runny, add in a bit more Mustard. Set this aside.
• In a large bowl, mix together the Hamburger, and Worcestershire Sauce. Form two Hamburger Patties, and set aside.
• Heat a large skillet to medium heat, and cook Hamburgers until desired internal temperature is met. Melt the American Cheese during the final minutes.
• Slather with the Maple-Mustard, and any other dressings.
• Plate and Enjoy!

I promise Tuesday will be a well-planned meal!!! Catch you all then!

Slow-Cooked Boneless Ribs with Baked Beans

Copyright: The Project 333

Hey everyone. Sorry I've been so off my game lately with timely blogging. It's been one heck of a week in terms of projects I've got going on.
I recently started this thing called Project 333. It's essentially a way to help declutter your life, and closet by making you have to wear 33 items for 3 months. I went through all my clothes between Friday and Saturday and was able to finally get a good start for what my choices will be. Who would've though clothing though is more complicated than cooking… It was a huge daunting task but I'm about to finally embark on it!
The thing that wasn't daunting - these delicious slow-cooked boneless ribs.

Slow-Cooked Boneless Ribs with Baked Beans

• Country-Style Boneless Ribs (1 Pound)
• Onion (Quartered)
• Red Pepper (1/2, Chopped)
• Carrots (2, Sliced)
• Baked Beans (8 Ounce Can)
• Water (1 Cup)
• Mustard (2 Tablespoons)
• Maple Syrup (2 Tablespoons)

Instructions

• Place the Water, Onion, Red Pepper, and Carrots into the crock pot first.
• Lay the Boneless Ribs on top of the vegetables, and drizzle with the Mustard, and Maple Syrup.
• Carefully place the Baked Beans onto of the Boneless Ribs, and cook on low for 5 hours.
• Plate and Enjoy!

Not the world's most graceful picture, but at the end of the day all that matters is the taste. 

For instance, meals cooked after battles fought, and barely won need to be hearty. However those meals aren't always made for plated sit-downs. These ribs were slow-cooked together with many ingredients because to me it's what's easiest in battles. Just like Eragon and company had to do in Eldest. Then again, my logic isn't always the best because 5 hour slow-cooked meals probably aren't a thing for battle-fields either… Oh well…

I'll be posting another meal soon for this novel, it just won't be as inventive. After all I do run out of ideas sometimes...

Book Intro: Eldest, by Christopher Paolini

Sometimes nothing beats a trip through a whole book series, and I'll tell you I'm relishing in these ones! 

Eldest

by

Christopher Paolini

Eragon and his dragon, Saphira, have just saved the rebel state from destruction by the mighty forces of King Galbatorix, cruel ruler of the Empire. Now Eragon must travel to Ellesmera, land of the elves, for further training in the skills of the Dragon Rider: magic and swordsmanship. Soon he is on the journey of a lifetime, his eyes open to awe-inspring new places and people, his days filled with fresh adventure. But chaos and betrayal plague him at every turn, and nothing is what it seems. Before long, Eragon doesn’t know whom he can trust.
Meanwhile, his cousin Roran must fight a new battle–one that might put Eragon in even graver danger.
Will the king’s dark hand strangle all resistance? Eragon may not escape with even his life.  

I'm pretty excited, and nothing beats my comfort books. (Plus comfort food…)