Cranberry Bean & Quinoa Salad Clear Winner

It took almost all of Wednesday (and just maybe part of Thursday) to sort out the mess after going overboard last Tuesday. Every once in a blue moon (ok, once a month or so) the cooking monster comes to visit and starts cooking ADD style.  It isn’t always pretty.  Times like this, where Fayvor steps in to rescue me and my mess(unprompted), find me grateful for his acceptance of both the +’s and -‘s of my love for cooking.

A spin on this Cranberry Bean & Quinoa Salad was the favorite product of that afternoon.  I had been looking for a new recipe to try that would incorporate the recomended-by-Kim-super-yummy-beans purchased from Rancho Gordo.  The spin–an addition of caramelized onion and, for kicks, champagne vinegar soaked currants.  (Home-made chicken stock made its way into this too.)

Served with — A very simple salad of shaved fuji apple, fennel and pepitas along with meatballs made from part of our quarterly installment of Morris Grass Fed Beef tossed in Tomato Ginger Chutney.  This particular recipe for chutney, by the way, is what won me over to start giving chutneys another look.  By the time it came down to serving dinner, plating was the last thing on my mind (it’s pictured below pie chart style).

I have since laid low on cooking projects… though that may change as of today…

‘Kneedling’
Off the needles:
 A very easy deeply cabled cowl (basically C8F for 1 row with six rows of STst before C8B)
 
On the needles:
a) Emily’s Cowl (yes, still) and
b) Gorgeous Mitts from Jared Flood
 
Morris Grass-fed Meatballs in Tomato Ginger Chutney w/ Apple Fennel Salad & Cranberry Bean/Quinoa Salad

(4 Generous Portions + enough for next day’s lunch)

Morris Grassfed Meatballs

(Makes 1/2 sheet pan worth of  1.5-2″ meatballs)

Ingredients:
  • 1 lb ground (grass-fed)beef
  • 1 cup ish of cooked rice (room temperature)
  • 1 Tbs Dried Oregano (less of, if fresh)
  • 1/2 cup caramelized onions(w/thyme)
  • 1 egg beaten
  • Ad Lib Bread Crumbs (Panko)
  • to taste Salt & Pepper
  1. Combine all but the breadcrumbs by hand
  2. Adjust texture with the breadcrumbs
Apple & Fennel Salad
(For 4, with 1 lunch serving left over)
Ingredients:
  • 1 Apple (I love Fuji)
  • 2 Fennel Bulbs
  • As Much as you Want of Pepita Seeds
  • Lemon Juice (optional)
  • Mint, minced (optional) *if using pepita seeds maybe omit the mint
  1. Only use the fennel bulb. Halve that long ways then slice thinly longwise again.
  2. Similarly, Quarter the apple, seed and then slice each quarter thinly
  3. Super easy –Toss together and season w/ your Lemon Juice (for brightness), Pepitas(for warmth)or Mint(for depth) and possibly a little salt and pepper. Your call.
PS. This made me smile today.

This slideshow requires JavaScript.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: