Quinoa Salad with Cherries and Goat Cheese

Quinoa Salad with Cherries and Goat Cheese
Adapted from A Couple Cooks
Yield: 3 servings as a main dish, or 4-6 as a side

Ingredients
1 cup dry quinoa
5 oz. dried cherries
6 Tbsp. extra-virgin olive oil
2 Tbsp. maple syrup
2 Tbsp. dijon or whole grain mustard
1 Tbsp. white wine vinegar
2 granny smith apples, chopped into small pieces
1-2 handfuls fresh parsley, finely chopped
4 oz. goat cheese (or feta)
2-3 handfuls of baby arugula (I used a mix of baby spinach and baby arugula)
Kosher salt and fresh cracked pepper, to taste

Directions
Cook quinoa according to package directions, but use only 1-1/2 cups of water and add a pinch of salt. When the quinoa is cooked, stir in the cherries and let them hang out for a bit to absorb some moisture from the quinoa.

Make the dressing: Measure olive oil, maple syrup, mustard, and vinegar into a pint-sized or larger mason jar. Give it a good shake. (Pro tip: if you measure the oil first, then use the same measuring spoon for the syrup, the syrup will slide right out.)

Assemble the salad: Transfer quinoa and cherries to a good-sized serving bowl. Add the apples, parsley, and goat cheese and toss well. Add the dressing and several cracks of black pepper; toss. Add arugula and toss some more. Taste, and add more salt or pepper if needed. Serve chilled or at room temperature.

Notes

• The original recipe also called for 1 shallot, thinly sliced and tossed in raw with the apples et al. Though I'm a fan of shallots, I left it out for the sake of my friend who can't eat them, and honestly didn't miss it.
• While I don't think this salad was lacking, I do think some chopped pecans or almonds would be a lovely addition.

Pomegranate Molasses Chicken + Bulgar Wheat Salad with Currants and Mint

One of the things I love most about food is that it's communal. Sure, we need it for sustenance. And it's a fun creative outlet. But more than that, I love how it connects people.

When our friends have babies, we eagerly bring them food and share their joy. When someone dies, we bring food to their loved ones, sharing their pain. When we want our coworkers to like us, we take baked goods to the office. When there's cause for celebration--a graduation, a wedding, a birthday--we throw a party with snacks at the very least and quite possibly a full banquet. When we want to get to know someone better, we find a time to eat together.

Food connects us.

This week I've been thinking about Laura. She entered my life as my brothers' friend and my close friend's cousin, and she remained in my life as my friend. Laura died this week. She'd been battling cancer for some time now, and on Sunday I woke up to the news of her death. Though we rarely saw each other after I moved away for college, whenever I did get to spend time with Laura, she always had this peaceful, comforting, welcoming, nurturing presence about her. She always made me feel like I belonged in whatever group we were in (often a struggle for me). She loved people well. She brought so much beauty to this world.

I wish I could take her family a meal.

On the day Laura died, I made this meal which felt exotic and beautiful. Perhaps because cooking is comforting, and I needed that on a day dampened with death. Perhaps because the act of preparing and eating food made me feel somehow connected to the people all over the world who grieve Laura's passing. Perhaps because it was a small way to bring a little beauty back into the world.

Pomegranate Molasses Chicken and Bulgar Wheat Salad with Currants and Mint
Adapted from Honey and Co.: The Cookbook by Itamar Srulovich and Sarit Packer
Yield: 2-4 servings depending on the size of your appetite and your chicken thighs

Chicken ingredients
1 clove garlic, sliced
1/4 to 1/2 green chili, sliced (I used 1/3 of a jalapeno, seeded)
Scant 2 Tbsp. pomegranate molasses (see notes)
1/2 Tbsp. canola oil
1/4 tsp. freshly cracked black pepper
4 boneless, skinless chicken thighs
Canola oil, for pan frying
Salt and pepper, to taste

Bulgar salad ingredients
3/4 cup bulgar wheat
1/4 tsp. salt
1/2 tsp. olive oil
1/2 Tbsp. pomegranate molasses
1/4 cup shelled pistachios, toasted and chopped
1/4 cup dried currants (see notes)
2-4 Tbsp. fresh pomegranate arils
Generous 1/4 cup chopped fresh mint
1/4 to 3/8 cup chopped fresh parsley (a couple handfuls)
Additional pistachios (roasted and chopped), pomegranate arils, and mint to sprinkle on top

Directions
Marinate the chicken: In a gallon sized zip-top bag, combine garlic, chili, pomegranate molasses, canola oil, and black pepper. Add chicken thighs, then squoosh everything around so the marinade coats the chicken well and the garlic and chili slices are pretty evenly dispersed. Seal the bag and chill in your fridge for 2 hours, or up to 2 days.

Cook the chicken: Preheat oven to 400. In an oven-proof skillet (cast iron works great), heat a glug of canola oil over medium heat (on the stove). When the skillet is hot, add the marinated chicken thighs, smooth side down. Season with salt and pepper (to taste) then don't touch them for 2-3 minutes. Let them get nice and golden! Turn the chicken, let that side brown for a couple of minutes, then transfer the skillet into the preheated oven. Cook for 12 minutes or until chicken thighs are fully cooked.

Prepare the bulgar salad: Cook bulgar according to package directions, adding the 1/4 tsp. salt and 1/2 tsp. olive oil. (I tried the more traditional method of pouring boiling water over my bulgar and covering it for 5 minutes, but mine was still crunchy after 10 minutes, so I resorted to zapping it in the microwave. Always before I've used the stovetop method which worked much better for me.) Fluff with a fork, then add the pomegranate molasses and continue tossing with a fork. Add all the rest of the salad ingredients--pistachios, currants, pomegranate arils, mint, and parsley--and toss to combine. Taste; add salt and pepper if needed.

I followed Itamar and Sarit's recommendation for serving: scoop some bulgar wheat salad onto your plate, top with a chicken thigh or two, and sprinkle with some extra pistachios, pomegranate arils, and fresh mint.

Notes

• In theory, you can buy pomegranate molasses. But I couldn't find any, so I improvised and made my own! Basically you just simmer pomegranate juice, sugar, and fresh lemon juice until it thickens and reduces. I used Alton Brown's ingredient ratios and looked to Tori Avey's extra detail in the instructions.
• If you're a fellow Abilenian and know where to get pomegranate molasses locally, please share your wisdom! I looked at Market Street and HEB, Drug Emporium and Cordell's were closed, and Natural Grocer's didn't answer when I tried calling to see if they carried it. Also orange blossom water for future recipes from this cookbook.
• Currants can also be tricky to find here, but I found some in the bulk bins at Market Street. One of my friends has found them at Natural Grocers as well.
• I cheat and buy the pomegranate arils that come in a little cup in the produce section.
• As long as you plan ahead on marinating the chicken (and making the pomegranate molasses if needed), this could easily be a weeknight meal. It felt really fancy, but it doesn't involve any fancy techniques, and it came together pretty quickly once the pom molasses was made. Also, leftovers reheated well.

Charred Corn and Poblano Quinoa Salad

I don't know about you, but I love grain salads. They tend to be filling, nicely balanced, and tasty meals, all contained in one bowl. And they usually keep well for leftovers and pack well for taking lunch to the office, so they're a great option if you're a one- or two-person household.

This salad has all the traits I love in a grain salad. You start with quinoa, and add in some roasted corn and poblano for sweetness and a bit of heat. Then toss in some cilantro for freshness and a pop of green, a brightly spiced dressing to coat everything in its tasty goodness, and finish off with a sprinkling of salty feta and cubes of creamy avocado.

Also, this is what charred poblano skin looks like if you get up close and personal with it.

Charred Corn and Poblano Quinoa Salad
Adapted from Two Peas and Their Pod
Yield: 6-8 servings as a side, or 3-4 servings as a main

Ingredients
1 cup quinoa
1 poblano pepper
2 cups frozen corn
1/3 cup chopped cilantro
1/3 cup feta or cotija cheese
2 avocados, chopped

Dressing
1/4 cup olive oil (replace 1 Tbsp. with water for a lower-fat option)
Juice from two limes
2 cloves garlic, minced
1 Tbsp. finely chopped cilantro
1/4 tsp. ground cumin
1/4 tsp. ground coriander (optional)
Salt and pepper

Directions
Cook quinoa according to package directions, except use only 1-1/2 cups water and add a pinch of salt. When it's cooked, remove from heat, fluff with a fork, and allow to cool.

Roast the poblano pepper: If you have a gas stove, turn a burner on high. Using metal tongs, hold the pepper over the open flame, turning and moving pretty often, until the skin is evenly charred. If you don't have a gas stove, roast it on a grill or in the oven. Place poblano in a paper or plastic bag and seal. Let it steam for 10 minutes to loosen the skin. Then remove to a cutting board and use a knife to scrape off the charred skin. Then cut open the poblano and remove the seeds (or leave them in if you want your salad to be spicy). Chop the poblano. Set aside to cool.

Roast the corn: Heat a large skillet over medium-high heat. Add the corn (straight from the freezer is just fine), and spread the kernels out in the skillet. Now, let them cook for a few minutes without touching them so a good char can develop. Then give them a good stir, and let them cook for a few more minutes. Remove from heat and allow to cool.

Whisk together all the dressing ingredients in a large bowl. (Alternatively, if you don't feel like mincing the garlic and 1 Tbsp. cilantro, give all the dressing ingredients a whir in a small blender or food processor.) To the bowl, add the cooled quinoa, poblano, and corn; toss. Add the 1/3 cup chopped cilantro, feta, and avocados, and toss again. Taste, and add salt and pepper as needed. Refrigerate until ready to serve.

Notes

• If you're planning to save this for later, hold off on the avocado until you're ready to serve.
• If you have a grill, roast the poblano and corn on that! Use two ears of corn instead of two cups frozen kernels.
• I've made this a couple times, and one time got lazy and left the cilantro out of the dressing, but it was noticeably better when I didn't cut that corner. I've also eaten it both with and without the avocado, and while it's definitely better with, it's also good without.
• I almost added cherry or grape tomatoes to this salad but am really glad I didn't. The flavors are so well-balanced, I think the tomatoes could have easily taken over.
  

Tabbouleh

My parents gave me fresh herbs for my birthday! Have I already told you this was happening? Well, Mom was in town last weekend, so we went shopping for plants and pots, and ended up with a nice little windowsill herb garden featuring dill, German thyme, sweet mint, and chives. In the week I've had them, I've managed to use the mint, chives, and dill, and I have another meal planned for tomorrow that uses more mint and dill. While I like thyme and thought I used it a lot, I'm not having trouble coming up with recipes to use the lovely fresh thyme that's hanging out on my windowsill. If any of you have ideas, please share them!

A great way to use fresh mint is in tabbouleh, a terrific middle-eastern side dish made with bulgur, mint, parsley, lemon juice, cucumbers, and tomatoes. Tabbouleh is filling but light, and tastes incredibly fresh and bright thanks to the fresh herbs and lemon juice. Because of all the chopping, it can take a little while to make, but it's not hard at all--just chop things, cook bulgur, and stir it all up. 

Tabbouleh tastes best when it can sit for a few hours to let the flavors blend together. I prepped my ingredients Thursday night, stirred it all together Friday morning, served it Friday night, and it was great. The leftovers were also great today (Saturday) for lunch. Though the herbs darkened (as in the pictures here), the flavor and texture were still quite lovely. 

The recipe below calls for 1-1/2 cups each of parsley, mint, and scallions/green onions. I used closer to 1 cup of each but think it would be excellent with the full 1-1/2 cups. Some recipes I saw called for far more parsley than mint, but I like this ratio, especially since the cost of store-bought fresh mint is no longer a consideration.

Tabbouleh

Adapted from Ina Garten

Yield: 12 servings

Ingredients

1-1/2 cups bulgur

2-1/4 cups water

4 roma tomatoes, diced (2-3 cups)

Juice from 3 lemons (about 3/8 cup juice)

1/4 cup + 1/8 cup olive oil, divided

3-5 tsp. kosher salt

1-1/2 cups sliced scallions (both white and green parts)

1-1/2 cups chopped fresh mint leaves (stems removed)

1-1/2 cups chopped fresh flat-leaf parsley

2 medium to large cucumbers, peeled, seeded, and diced

1 to 1-1/2 tsp. black pepper

Directions

Cook bulgur in water according to package directions.* When cooked, stir, remove from heat, and allow to cool completely. Chop the tomatoes and set them in a colander to drain while you chop the rest of the vegetables and herbs.

In a large bowl, combine all ingredients except 1/8 cup olive oil, and starting with just 3 tsp. salt and 1 tsp. pepper. (I used a 4-quart Pyrex bowl, and it was the perfect size.) Use a rubber spatula to mix gently but very well. Cover and refrigerate for a few hours to let the flavors meld. Before serving, add the last 1/8 cup oil. Taste; add more salt and pepper if needed. 

Serve chilled or at room temperature. Leftovers keep very well.

*Most tabbouleh recipes I read said to pour boiling water over the bulgur, then let it stand (off the stove) for 30 minutes to 1 hour. I wasn't sure why, and the bulgur I buy only takes 15 minutes to cook, so I opted to follow the package directions.