Tomato Fava Quinoa

  This was part of the mystery box challenge!  While I was working on getting rid of a left over pork roast I decided that I wanted to use......for the very first time......some fava beans!  I have never cooked with fava beans and was not quite sure what in the heck I was going to do with them when I bought them....but I did because they were on sale....the international sign to me that they are indeed in season, and therefore one can assume at their prime!
  So I started by pulling the actual beans out of the pod....kinda like peas but on a larger thicker scale...I loved the feeling of the inside of the fava pod....it was so soft....like the silk lining of a coffin.....this comparison makes me think that perhaps I have watched a little too much Six Feet Under this summer....
  I ended up boiling the fava beans.....not sure how long....but I can tell you that I freaking over cooked them....so next time it will be considered more of a blanch.....after I cooked them I realized that there was a coating on the bean itself....the part you are supposed to eat....so I ran them under cold water and finally released the fava bean....they have such a great taste.....and I thought might go well in some quinoa.....and it did....I also ended up adding the roma tomato and a sprinkle of parmesan cheese......if I had vegetable stock I would have cooked the quinoa in that as it adds so much more flavor.....but I didn't so I didn't.....it ended up tasting great and comes in at under a dollar a serving....this makes a great leftover to be paired with something special....it is even good cold! 

 Enjoy!

Some Simple Sides.....Quiona and Zucchini Canoes!

These two dishes were served with a rack of lamb....the very first rack of lamb I have ever made....you can read about it on my other blog: HomeSliced....

I will start with what was the most fun and surprising side.....

ZUCCHINI CANOES:

  Pictured above is a page from Julia Child's Menu Cookbook (which was given to me by my Nanny).....I was inspired to make these after a visiting family member pointed them out to me....I thought what the heck let's give it a try....as you can see Julia refers to them a zucchini boats - I made enough changes to the process and presentation that I feel comfortable re-naming what I came up with...

  I took 3 large parsnips, peeled and cubed (the smaller the piece the quicker the cooking time) and boiled just like potatoes until tender.  Removed excess water and mashed with a potato masher while adding 1/2 cup warm milk, 1 tsp butter, and salt and pepper to taste.....then I carved out the zucchini in the middle and blanched them in hot water for 4 minutes.  When they came out I placed them on a cookie sheet (lined with aluminum foil) and brushed with butter, then added the smashed parsnips and topped with a small pinch of shredded parmesan cheese....then baked in the oven until cheese melts and a light golden brown color begins to develop on top.....I ended up making 6 canoes from 3 zucchinis for 4 people (if I had made more - they most likely would have been eaten).......I had left over parsnip as well - I would guess for 3 more zucchinis! 

 

QUINOA:
  I have to admit that this was also a hit....quinoa is something that I have recently discovered and am finding many new uses for it....I did go online and read a few recipes that called for different spices and vegetables to be added....the most informative one is one that calls for peas to be added....I did not add peas to this one...

 Quinoa just about triples in volume - keep this in mind, as I often forget and end up with lots and lots of leftovers....I boiled some in water and added a little vegetable broth.  I was excited to see in the local grocery store that they sell juicebox size containers of broth!  While it was cooking I sauteed some onions and red peppers in a frying pan with a little bit of extra virgin olive oil....seasoned salt, garlic powder, and red pepper flakes.....then while the quinoa was continuing to cook I added some freshly grated ginger, coriander, cumin, turmeric, and salt.  When the peppers and onions were nicely colored I added them to the quinoa and finished it off with a little freshly chopped cilantro.....I used very little of the spices as they are all powerful, but I found that they complimented each other well - especially with the freshness of the cilantro contrasting the warmth and earthiness of the cumin and coriander.....this is all about cooking - an art, not the science of baking where exact measurements are pertinent.....so sorry for not indicating how much I added.......I just have fun and taste along the way....make it the way you like it! 

Enjoy!