Quinoa: It looks like a grain, it cooks like a grain, it even fills you up like a grain, but this high protein, gluten-free seed is packed with nutrients and amino acids. It can even replace rice in most dishes. So, it makes sense that such a beneficial ingredient is so popular, but we had to know: can it taste good? Yes. Seriously.
Quinoa’t are we talking ’bout?! (Quinoa is pronounced Keen-Wah, in case you were wondering.) Well, here at HarrisandDave.com, we put together a few test recipes. We wanted something healthy that we could eat, but tasty enough for company. We came up with Mushroom Quinoa with Roasted Butternut Squash & Fennel. It’s our favorite way to enjoy this superfood. Maybe it will be yours too? Give it a try and we promise we won’t make anymore quinoa puns.
Mushroom Quinoa with Roasted Butternut Squash & Fennel
1 ½ cups quinoa (rinsed)
1 ½ cups chicken stock
1 ½ cups water
1 cup baby portabella mushrooms
1 cup shiitake mushrooms
4 tablespoons butter
3 dashes of Worcestershire sauce
1 butternut squash cut into chunks
1 fennel cut into chunks
1 red onion cut into chunks
Kosher salt and fresh ground pepper to taste
Preheat oven to 400 degrees
Rinse your quinoa in a sieve. This is an important step to ensure all of the coating of bitter-tasting saponins have been removed from the quinoa seeds.
Place the rinsed quinoa into your rice cooker or medium saucepan and add the water and chicken stock. If cooking in a rice cooker, press the cook button and wait for quinoa to fully cook. If using the traditional method of a saucepan; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until liquid is absorbed.
Meanwhile, place your chopped butternut squash, fennel and red onion on a roasting pan and lightly coat with olive oil and sprinkle with salt and pepper to taste. Place into 400 degree oven and roast until tender and caramelized; about 20 minutes. Stir part way through cooking time to ensure even caramelization.
While your vegetables are roasting and the quinoa is cooking, melt butter in large sauté pan or skillet over medium-high heat. When the butter is hot, add the mushrooms and sauté. Add Worcestershire sauce, salt & pepper to taste. Cook mushrooms until tender; about 5 minutes.
Fluff the quinoa with a fork and combine the mushroom and place onto a large serving platter. Place on top of the mushroom quinoa the roasted vegetables, adjust seasoning (I sometimes like fresh olive oil) and serve.
Yield: 4 to 6 servings
Opening Day is next Monday, and spring is in the air. Well, it’s supposed to be anyway, but here in Baltimore we just got some snow! But we’re still trying to get in the spring spirit, and nothing says warmer weather like BBQ! We slow cook our ribs for four hours to ensure that the ribs get super tender. We also use a dry rub which encrusts the ribs in a beautiful crust, or bark. So, never be intimidated by ribs again! Don’t believe us? Give it a try!
In this video below, Harris demonstrates how to make one of The Dads’ favorite spicy dishes: Chipotle Lime Chicken!
Harris picked up this recipe from his friend Dale who makes it every year on their annual ski trips. Naturally, The Dads have made a few twists to the dish and here, Harris shows you how.
This dinner dish is paired wonderfully with Quinoa and Roasted Asparagus. Be sure to check out Leah’s video from a previous post on how to roast asparagus!
If you make this dish or have questions for The Dads, be sure to leave a comment or send us an e-mail to firstname.lastname@example.org! Enjoy!
Chipotle Lime Chicken
7 ounces Greek Yogurt
2 tablespoons mayonnaise
2 tablespoons Lime Juice
Zest of one lime
2 tablespoons chopped fresh cilantro
2 to 3 chipotle peppers (depending how much heat you want) in adobo sauce- We love La Costeña Adobo Sauce
4 cloves of garlic finely chopped
1 teaspoon butter (for sautéing garlic)
2 pounds boneless chicken thighs
Combine first 6 ingredients in large mixing bowl.
Lightly sauté garlic in butter just until fragrant, about 1 minute; don’t let brown.
Add cooked garlic to adobo sauce.
Reserve enough of the marinade for dipping sauce (about ¼ to ½ cup).
Add chicken thighs to the marinade and let sit for 30 minutes to 1 hour.
Grill on Medium heat for approximately 8 to 10 minutes on each side.
Serve with dipping sauce. Delicious!!
Last month, Dave showed you how to make Princess Diana’s favorite Poached Pears that we adapted from her former butler, Paul Burrell’s cookbook In the Royal Manner.
Today, we would like to present them to you as an idea for a decadent salad! Slice them up and serve as a delicious lunch treat or as a side salad with your dinner. To view the full recipe and video from Dave, please go click on the “Recipes” and “Video” tabs on the top of our homepage! Enjoy!
Yellow Layer Cake
2 ½ cups all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1 ¾ cups sugar
10 tablespoons soften butter
3 tablespoons vegetable oil
1 cup buttermilk, at room temperature
3 teaspoons vanilla extract
6 large egg yolks, at room temperature
3 large egg whites, at room temperature
Grease two 9-inch round cake pans and line the bottom with wax paper. Preheat oven to 350 degrees.
In a bowl whisk together and set aside, flour, baking powder, baking soda, and salt.
In a medium size bowl whisk egg whites until soft peaks form, gradually add ¼ cup of sugar and whisk until moderate peaks form and set aside.
Beat in large bowl, using whisk attachment if possible, beat together, 1 ½ cups sugar, butter and oil until lite and fluffy, which usually take 4 minutes. Beat in egg yolks and vanilla.
With mixer set to slow speed add flour mixture alternating with buttermilk and beat until smooth. Fold in egg whites. Pour into cake pans and bake for 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
1 10 oz. Package of Semisweet Chocolate Chips or Squares
¾ Light Cream or Half & Half – Room Temperature
¾ lb. of Unsalted Butter
3 ¼ C Confectioners Sugar
In saucepan on low heat, melt and combine the butter and chocolate. Add cream and sugar. Whisk until smooth and holds shape.
Last week, we posted the video of Dave demonstrating how to make his favorite version of Glazed Meatloaf. However, here is his written out recipe so that you can easily try it at home!
If you ask Dave about this recipe, he will tell you that he “Love. Love. Loves!” this one! He says it comes out very light and with the perfect flavor every time. Give it a try for your next comfort food kick and let us know how it turned out!
Have any tips on how you make your meatloaf special? Let us know in the comments!
Dave’s Glazed Meatloaf
2 lbs Meatloaf Combo-Pack (Beef, Pork, Veal)
1 T Unsalted butter
1 Medium Onion, chopped fine (about 1 cup)
1 Med celery rib, chopped fine (about ½ cup)
1 Clove garlic, minced or pressed (about 1t)
2 t minced fresh thyme leaves
1 t paprika
¼ C Tomato juice (we use Spicy V-8)
½ C Low-sodium Chicken Broth
2 Large eggs
1 T Soy sauce
1 t Dijon mustard
2/3 C Crushed saltine crackers
2 T Minced fresh parsley leaves
¾ t Salt
½ t Ground black pepper
½ C Ketchup
1 t Hot pepper sauce
½ t ground coriander
¼ C Apple cider vinegar
3 T Packed light brown sugar
1. Adjust oven rack to the middle position; heat oven to 375 degrees. Prepare baking sheet (recipe recommends putting a metal cooling rack on a baking sheet and covering with aluminum foil then poking holes in the foil so the meet does not sit in the oil that comes out of the meat while cooking – this is optional).
2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 – 8 minutes. Add garlic, thyme, and paprika and cook, stirring until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
3. Whisk broth and eggs in large bowl until combined. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Add combined meat; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to prepared baking sheet and shape into a 10” by 6” oval about 2 inches high. Smooth top and edges of the loaf, leaving a slight well in the top for the glaze.
4. Combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread the glaze evenly over the meatloaf and place into the oven to bake.
5. Bake until an instant-read thermometer inserted into the center reads 135 to 140 degrees; about 40 minutes. If the glaze looks runny and not fully cooked, I place under the broiler for until bubbly; about 2 minutes.
6. Remove from oven and let cool/rest about 10 to 15 minutes before slicing.
This Tuesday’s Two Minute Tutorial is all about how to french a rack of lamb. And we’re not talking about kissing a cut of meat!
Frenching is removing the membrane between the rib bones of the lamb. The result are those fancy, restaurant-style, lollypop lambchops. And it is so much easier than you might think! This is one of those tricks that can turn a simple meal into a meal fit for a queen!
We shared the video on how to cook a rack of lamb yesterday, but this tip is a go-to when you need to cook to impress!
If you’re looking to spoil yourself tonight, how about serving up this delicious dish? Try this recipe below that we love!
Rack of Lamb with Rosemary Parmesan Pesto
2 to 3 Racks of Lamb (each rack has 8 ribs and you need 3 ribs per person)
1 ½ cups (packed) parsley leaves and small stems
4 tablespoons chopped fresh rosemary
2/3 cup grated Parmesan cheese
4 medium garlic cloves
¼ cup olive oil
Kosher salt & freshly ground pepper
Position rack in center of oven and preheat to 450 degrees.
French your racks of lamb down to the tenderloin. Trim most of the fat off the lamb and place on a small rimmed baking sheet and season on both sides with salt & pepper.
“Frenched” Definition: A culinary term for the process of cutting away fat and meat from the bone end of a rib chop or steak for esthetic presentation. The bone is scraped completely clean with a knife, leaving a white bone that is often decorated with a “chop frill” (rack of lamb chops is a classic example) or used as a “handle” for eating.
Place coarse chopped parsley, rosemary, grated Parmesan cheese and garlic into food processor. With machine running, gradually add olive oil until you get the consistence of pesto. Season with salt and pepper to taste.
Coat the top of the meat with the pesto.
You are now ready to roast the lamb or you can place in the refrigerator and store in advance for your dinner party. Simply remove from the refrigerator 1 hour prior to the time you intend to place in the oven, allowing it time to come to room temperature.
Roast 10 minutes at 450 degrees, then reduce oven temperature to 400 degrees and roast additional 15 minutes for medium-rare. Rare: 120 – 130 °F, Medium – rare: 130 – 140 °F, Medium: 140 – 150 °F, Well-done: 150 – 165 °F
Here is a quick tip from The Dads on Roasted Peppers!
Recently we were buying sweet peppers for a couple of our recipes. We noticed the store had on sale the Trio bag of peppers in different colors. We decided that even though we didn’t need all of those peppers, it was still cheaper than buying the two individually.
What to do with the extras you ask?? We sprinkled some extra virgin olive oil, Kosher salt and pepper… and roasted them in a 400 degree oven for 10 minutes. Next, we placed them on a platter and served them at room temperature.
Our guests loved them! Who would have thought something so simple and healthy could be such a big hit?!