grilled vegetable stack and warm quinoa salad

I love summer, especially the heat... bring on the 90 degree weather!  There is one drawback though, even a self-proclaimed foodie like me finds it hard to have much of an appetite... and let's be real here, salads get old after a while.  Today I made a great heat-friendly summer lunch and it'd taste great hot or cold!  And my title might be a little deceitful, as I have mentioned before I don't have a grill at my apartment... but I do have a pan that makes marks on food sort of like a grill :)  If you do have a grill, that is a great way to cook veggies as it brings on a whole new flavor to the vegetable, yum!  Oh and a disclaimer-- I made this recipe up as I went so the order of doing things is a little weird, but since I didn't want to eat the sandwich or quinoa hot anyway it doesn't really matter I suppose.

Grilled Vegetable Stack (serves 1)
Ingredients:
1 small whole wheat pita
1 portabella mushroom cap
~1/2 zucchini
2 big onion slices 
1 tsp olive oil
1 tsp italian-type dressing (I could have made a marinate but i was lazy) 
grilling seasoning to taste (I used Garlic & Onion Medley McCormick Grill Mates)

Warm Quinoa Salad (serves 1)
Ingredients:
cooking spray 
1-2 tbsp chopped onion
1 slice zucchini from the sandwich recipe
1/4 cup cooked broccoli 
1/2 cup cooked quinoa 
1 tsp balsamic vinegar
1-2 tbsp vegetable stock (broth or water would work too)


Start by slicing the zucchini the long way, about 1/4 inch thick-- you want to cut at least 5 slices.  Sprinkle a little bit of grilling seasoning on one side of the zuccini.  If you're using a grill, then you are going to want to brush your vegetables with oil so they don't stick.  If you are going to use a "grill pan" just put your oil right in the pan on high heat.  Once the grill or pan is nice and hot, add the zucchini, seasoning side face-down in the pan.  

N

Next you're going to add the onion.  I just sliced an onion in half, then cut out two rings, maybe just a little thinner than the zucchini.  Make some room and add those to the pan too.

When the zucchini starts to really get cooking on one side, give them a flip.  While the zucchini cooks, slice a portabella mushroom cap in half horizontally to make two 'mushroom patties'. If the pan is full, wait for the zucchini to finish up.  When the zucchini and onion is done, just remove from heat and set aside. Add the mushroom to the pan or grill, and drizzle the dressing on the mushroom.  The advantage of cooking in a pan is that it holds the oil/seasoning from the zucchini. The mushrooms have a great flavor on their own so you don't need a lot dressing... I used a Greek vinaigrette dressing, but any oil-based dressing would work well.   

As the mushroom cooks, you can start working on the quinoa salad.  My camera battery died half way through the cooking process so I charged it while I made the quinoa, sorry!  I made a big batch of quinoa a couple nights ago just to have on hand.  If you don't have any already made, just follow the recipe on the box, simple as that!  Spray a small pan with a little cooking spray and add the chopped onion and garlic on medium heat.  Next add the cooked broccoli--I steamed extra this morning when I made my broccoli and cheddar omelet.  If you have frozen broccoli, that would work well too.  Take one of the cooked zucchini slices and chop it up and add to the pan.  When the onions get soft and become translucent, add the balsamic vinegar.  Next ad the cooked quinoa.  If you think it looks dry, add some broth, stock or even a little bit of water. Bring the heat down to low and let this hang out while the mushroom finishes cooking.  When the mushroom is done, you're ready to start stacking! I used pita bread because it's what I had on hand, but a nice roll would make a good sandwich too.  I sliced the pita in half to get two circles and warmed it in my pan before I started stacking.  Start with the bottom bun or pita half and add a couple slices of zucchini. 

  Next add one mushroom half.

 Next add one ring of onions.

And now repeat once more: zucchini, mushroom, and onion.  

You'll probably have some zucchini left over... you can snack on that later.  I hope you like it!!

May=best month ever!

Again, I apologize for the few and far between postings, but this month has just been a whirl wind.  Before I get back to blogging about recipes, let me fill you in on what's been going down this month.  For the past 2+ weeks, I spent nearly every waking minute studying for my certification exam.  I took the test yesterday and...... you are now getting your cooking advice from a full fledged Registered Dietitian, that's right I am now Jillian Pollock, RD.  Who knew I could be so happy about those two little letters?!  And the good news doesn't stop there, I am now EMPLOYED in my field!  I am a clinical dietitian at Tewksbury State Hospital.  I am still waiting for some odds and ends paperwork to go through so I haven't started yet, but hopefully I'll be working by next week...

So just to summarize the month of May:

1) I became an auntie to my little Maya  Papaya :) 
2) I turned 23!
3) I got a J.O.B --in my field doing exactly what I want to do!
4) Semester at Sea friends who I havent seen in over a year came to Boston for a visit! 
5) I'm finally legit, RD status!!

Easy Tostada Recipe!

This is a quick and easy lunch, but it would also make a great appetizer at a party!  A Tostada is basically an open-faced quesadilla and you can put anything you want on top. I made my tostada by layering a medium sized tortilla, refried beans, sauteed vegetables, and cheese, mmm...

Easy Tostada (serves 1)
Ingredients:
1 whole wheat tortilla
2 T. vegetarian/fat free refried beans
2 T. corn kernels
2 T. chopped onion 
1/4 c. diced zucchini
chopped fresh chives, to taste
1 oz. cheddar cheese (I used 75% reduced fat Cabot block cheese)
1 tsp olive oil
dash of cayenne pepper & chili powder
optional toppings- salsa, sour cream


First, add the oil to a medium sized skillet and heat on medium to high heat.  Add the corn, onion, chives, and zucchini.  *These were the veggies I had in my fridge.  Peppers, mushrooms, and broccoli would also be great choices.

As the vegetables start to sizzle, stir 'em up.  If they start to stick to the pan, add a little bit of water or vegetable stock/broth.  Once they really get cooking, add the spices.  Meanwhile, spread the refried beans onto the tortilla.  Now you're going to do a little switcheroo, take the veggies out of the pan (put them on a plate) and lay the tortilla onto the pan, no need to make more dishes for yourself!

Be sure to move the tortilla in the pan so it doesn't stick or burn.  Now you can add the vegetables on top of the refried beans to make an even layer.  And do the same with the cheese.  
*Don't sacrifice quality to save calories!  Find a cheese you like and stick with it.  Note that the sharper the cheese, the less you need because the flavor is more intense.  I also think block cheese has a better flavor than pre-shredded cheese, but takes more time to grate it yourself. 

The cheese will start to melt in the pan, but by the time it all melts, you'll have a burnada, not a tostada.  To finish if off, transfer it to a baking sheet, and fire up your broiler on low.  It's done when the cheese is all melted.  *don't just stick it in the microwave or else you'll have a soggyada and nobody likes that!  Enjoy :)

winner winner (orange) chicken dinner!

This is a super healthy dish and it's full of summer flavors, you just HAVE to try it!  Tonight I made orange teriyaki chicken thighs with vegetable quinoa pilaf.  In all honesty, even me, the girl who eats "weird food" has been skeptical of this funny sounding grain.   But the fact of the matter is, everybody should be eating this stuff!!  Quinoa (pronounced keen-wah) is a SUPER grain.  It's packed with protein, with eight grams of protein per serving-- that is double the amount of protein in other grains.  Quinoa is also rich in other vitamins and minerals including zinc, vitamin E, and selenium.  

Orange Teriyaki Chicken thighs (serves 4)
Ingredients:
4 chicken thighs (I bought boneless/skinless just to make things easy)
1 tbsp teriyaki sauce
1 tsp honey
1 tsp crushed garlic
~2 tbsp grated orange peel
juice from 1/4 orange
orange slices from 1/4 orange 
2 tsp canola oil


Vegetable Quinoa Pilaf (serves 2)
1/2 cup uncooked quinoa (rinsed and drained)
1/2 cup water
1/2 cup vegetable stock
1 large white mushroom, finely chopped
1/2 carrot, grated and chopped
1/4 cup yellow onion, chopped
1 tbsp ginger root, freshly grated
1 tbsp grated orange peel


First, trim the chicken thighs of most visible fat.  If you bought chicken with the skin on, remove the skin before marinating.  Place the trimmed chicken thighs in a ziplock bag.  

 Next, add the teriyaki sauce, honey, and garlic to the bag.  If you have a zester then great, but if not you can use a knife to peel back the very first layer of orange peel.  Don't cut too thick because the white of the peel gives off a bitter flavor.  You'll use more orange zest in the quinoa so take off more than you need, about 1/2 of a large orange.  Once you've removed the top layer, chop it into smaller pieces and add it (approx. 2 tbsp) to the bag. 

Cut the orange in half, and then cut one half in half again.  squeeze 1 quarter into the bag, and slice the other quarter and put it in the bag.  Now, seal it up and mix the contents by massaging the ingredients into the chicken.  Let it marinate in the fridge for about 1/2 hour.  

If I had a grill, I definitely would have grilled this, but alas I made due with what I had and used a large skillet on the stove top.  I heated 2 tsp canola oil in the skillet and dumped the entire contents of the bag in the pan, orange peels and all.  

While the chicken is cooking, you can prep your vegetables for the quinoa.  Using a spoon, peel back the tough skin of the ginger root, then thinly slice & dice (sorry I didn't take any pictures of this!) The mushrooms and carrots should look like this... 

Place the chopped mushroom, carrots, onion, ginger, and orange peel in a small bowl and set aside.  


If you don't already have a metal strainer, it'd be a solid investment... I am not sure how else you could rinse the quinoa... And I'm not exactly sure what you're rinsing off, but I just do what the box tells me!  Some quinoa comes pre-rinsed, just make sure you read the box.  Add 1/2 cup quinoa, 1/2 cup water, and 1/2 cup vegetable stock to a tall-sided pot and cook on high until it comes to a boil.  I use vegetable stalk to add more flavor.  You could also use chicken or beef broth or even bullion, just be aware that some of those are REALLY high in sodium.  Add the bowl of veggies, cover and reduce heat to low until water is absorbed (about 10-15 minutes).

Meanwhile, check your chicken.  When it starts to turn from pink to white, it's ready to flip.  My chicken thighs were all different sizes so I decided to cut them into smaller chunks to make it easier to split the portions evenly, but if yours all look about the same, leave 'em whole if you so choose. 

Once the chicken is no longer pink, it's all ready!  By now, the quinoa should be done too.  You'll know the quinoa is done because it changes it's appearance from little round balls to translucent circles with a little opaque ring on the outside.  Scoop the quinoa onto a plate and pour the chicken right on top... If you are feeling fancy, garnish with a fresh orange slice :)

And remember, if you have a recipe you'd like to share or if you'd like me to try to put a healthy spin on a not-so-healthy favorite, email me at jillianpollock87@gmail.com!

celebrity guest spot premiere: Marinara

Tonight kicks off the first (of hopefully many!) guest recipe features.  This one is brought to you by my friend Igor, green activist and kitchen all-star.  If I hadn't just made tomato sauce only a few hours ago, I would've given this recipe a test drive before posting.  I've sampled some of Igor's cooking before, so I won't question it :) 

Half the marinara on the shelves of grocery stores nowadays is filled with sugar, high fructose corn syrup, loads of salt and artificial flavoring.  If you want the good stuff, you gotta pay top dollar... or you can save yourself some money and do your body some good if you cook up a batch of your own!  P.S. – it also tastes better ;)

Igor’s Miraculous Marinara: I’m putting my Italian Grandma hat on

Prep time: 10 minutes.  Cook time: 30 minutes.

Ingredients:

¼ cup of olive oil

28oz can of diced tomatoes (unsalted)

2 cloves of fresh garlic – diced

1 small onion or ½ large onion – diced (yellow or red)

2 teaspoons oregano

2 teaspoons basil

½ cup of water

Salt and Pepper to taste

Optional:

2 teaspoons red pepper flakes

½ cup of fresh mushrooms

 

First get out everything you need and prep your ingredients.

Heat up a large sized pan on high and add olive oil.  Throw in diced onions and mushrooms and sauté until soft and golden brown. Right before onions and mushrooms are done cooking, throw in fresh garlic and cook an extra minute.

Once vegetables are sautéed to your liking, add the canned tomatoes, and stir (No need to drain the can, the juice adds moisture).  

 
Add your ½ cup of water.  Add seasonings: oregano, basil, and red pepper flakes if you choose, and stir.

Let the sauce reach boiling point and turn down the heat to medium.  Let it thicken for 10 – 15 minutes, stirring occasionally.  (Note: 10 – 15 minutes is an estimate.  Keep an eye on the sauce and let it thicken until it reaches a desired consistency).  After 10 – 15 minutes, the sauce should be close to done.  Cook for another 5 to 10 minutes depending on the consistency you desire.   If you like your sauce chunky, you are ready to eat.  If you like your sauce smooth, you can use a masher or a food processor to thin it out.  After initially cooking the sauce for 10 – 15 minutes, I prefer to use a masher, letting the sauce thicken for an extra 5 to 10 minutes while manually mashing it.

 
 You’re all set.  Enjoy!  Igor’s Miraculous Marinara goes great on pastas, as a side, or on tortilla, pita or French bread pizzas.

I know it's been a while...

I promise new posts are coming!! I've taken a little break from the kitchen, but with good reason.  I have been in Gloucester for the past week celebrating the birth of my niece!! It's been a very exciting time for me and my family, and I just can't get enough of my beautiful baby girl!!! 

Since I've been away from my apartment, my parsley, basil, and chives have started to grow!  I can't wait to have a garden of fresh herbs at my disposal :) 

I have a lot of great ideas in the works for the blog so please stay tuned!! Just to give you a little taste (pun intended...) I plan on touring tons of local farmer's markets & farm stands.  I want to show you how you can stretch your dollar at the farmer's market as well as feature a few meals with my farmer's market purchases!  I'll also be doing some celebrity guest recipe features per request of friend and fellow blogger Igor Kharitonenkov of IGORoamandreport... If you'd like to share a recipe, please shoot me an email at jillianpollock87@gmail.com!  And I started volunteering at ReVision Urban Farm in Dorchester and I'd love to let you in on what's good at the farm!  And who knows, I may even start making some natural baby food for my little darlin'!