Spicy Carrot and Quinoa Tabbouleh

Spicy Carrot and Quinoa Tabbouleh

Spicy Carrot and Quinoa Tabbouleh

Yesterday afternoon I looked at Eric and suggested that maybe we head back to Boston in the morning. Yes, we'd have to wake up at 5:30 to give ourselves enough time to get to work, but it's totally worth it.  It would mean another sunset, a few extra glasses of wine, and, most importantly, additional time surrounded by nature... rustling leaves, chirping birds and croaking frogs, and the soft, repetitive sound of rippling waves hitting the dock.

This weekend was rejuvenating. Amidst the stress in our lives, we took these few days to have some friends on the Cape to eat, drink, and play Taboo. Unfortunately, we need at least a few days to get into vacation mode (isn't that sad?) so when we all began chatting about departing, a few of us suggested that calling in sick to work would be a good idea (unfortunately, Facebook ruins this).  We just all felt like this was what we needed right now... some time to clear our heads, to enjoy the presence of close companions, and indulge in epic feasts.

Before our journey down here, I made sure to have a few containers of food prepared. When I was making this bowl of tabbouleh and frantically photographing each ingredient, something I completely neglected was that I'd already posted a quinoa tabbouleh.  The good thing, though, is that they are quite different from one another.  The first is loaded with tomatoes and cheese and beets and can stand on its own as a meal, where as this is definitely a taboulleh that you serve with other dishes, like hummus and pita and all that good stuff.  But I do apologize.  I hope you're not sitting there at your computers, completely bored by the site of this bowl.  I promise, though, it's quite delicious and worth giving it a try.

Spicy Carrot and Quinoa Tabbouleh

Spicy Carrot and Quinoa Tabouleh

Yields: 4-6 servings, as a side

Tools Pot, for cooking quinoa Whisk

Ingredients 1 cup quinoa, rinsed and drained in a colander 2 cups veggie broth 4 large carrots, grated 1/4 cup walnuts, coarsely chopped 1 tablespoon chopped shallot 2 tablespoons lemon juice 1/4 cup finely chopped flat-leaf parsley 1/4 cup finely chopped mint 1/2 teaspoon allspice 1 jalapeño or serrano pepper (depending on the amount of heat you want), seeds removed and finely chopped 1 teaspoon kosher salt

Instructions

1. To cook the quinoa, add the veggie broth to a pot and bring to a boil.  Stir in the quinoa, cover and reduce heat to medium low.  Simmer until all the veggie broth has been absorbed, approximately 15 minutes.  Remove from heat and let cool.

2. Once it has cooled, transfer the quinoa to a serving bowl.  Stir in the carrot and chopped walnuts.

3. In a separate bowl, stir together the shallot, lemon juice, parsley, mint, allspice, serrano pepper, and 1/4 teaspoon salt.  Add this to the other bowl and stir until it is evenly distributed throughout the quinoa and carrot mixture.

4. Let sit for 30 minutes before eating.  Test for seasoning and, if necessary, add more salt.

Spring Garlic Pancakes

Spring Garlic Pancakes

Spring Garlic Pancakes

This is the week of milestones.  Yes, it was Father's Day yesterday. But it was also Eric's birthday (the big 32... I like to remind him that I'll forever be his younger man).  In addition to this, we attended (and I photographed) our dear friends' wedding.  Despite a week of rain, things lightened up Friday afternoon, just in time for their rehearsal dinner, and stayed bright and sunny for the next 36 hours.  The weather reminded me of our own wedding, which occurred four years ago this week.  It's hard to believe that time has flown by like this.  I couldn't be happier with the life we've created with each other.  Full of laughter and love (and no shortage of delicious food and drinks).  We don't have a lot planned in the way of celebrations, but I can guarantee a lobster dinner and a bottle of champagne will grace our table.

Spring Garlic Pancakes

Spring Garlic Pancakes

Yield: Makes 4 pancakes

Tools Whisk

Ingredients 2 cups all-purpose flour 1 cup warm water Vegetable oil or peanut oil 1 cup chopped spring garlic Salt

Ingredients for the Dipping Sauce 1/4 cup light soy sauce 1 tablespoon seasoned rice vinegar 1/2 teaspoon sesame oil 1 teaspoon sugar 1/2 teaspoon minced ginger 1 garlic clove, minced

Instructions

1. Make the dipping sauce by whisking together all the ingredients in a bowl.  Set aside.
2. To make the pancakes, add the flour to a large mixing bowl and slowly stir in the warm water to form the dough.  Transfer to a floured board and knead three or four times.
3. Using a knife, cut the dough ball into four even pieces.
4. Take one ball of dough and, using a rolling pin, begin to roll into a circle.  Sprinkle the spring garlic over the dough and fold it into itself three or four times, until there is spring garlic evenly placed throughout the dough ball.  Roll out again into a circle about 8 inches in diameter.  Repeat with remaining dough.
5. Heat a large skillet to medium-high heat.  While it's heating, brush the pancakes on each side with oil.  Sprinkle each side with a pinch of salt.
6. Fry in the pan for 2-3 minutes, or until it turns golden brown.  Flip the pancake and cook for another 2-3 minutes, being careful not to burn it.
7. Repeat with remaining pancakes.  Transfer to cutting board and cut into wedges.
8. Serve with dipping sauce.

Honey, Ricotta and Berry Muffins

Honey, Ricotta and Berry Muffins

Honey, Ricotta and Berry Muffins

Honey, Ricotta and Berry Muffins

It occurred to me as I sat on the plane to Vegas that I hadn't read a book in a while.  Like, a really long time.  Articles in The New York Times or pieces in The New Yorker, yes.  But an actual book?  It'd been over a year.  Before our trip, though, I purchased the latest David Sedaris book, thinking that maybe he could set things right.  And, you know what, he did.  As always, I found his words engaging, his stories honest and hilarious.  Just what I needed to get back on the reading wagon.  As I finished the book and flipped the last page (or, in this case, tapped my phone), I gave myself a pat on the back.  And now I'm searching for another great piece of literature (any suggestions are welcome).

Honey, Ricotta and Berry Muffins

Memorial Day marked the start of my family's annual summer reading contest, where we see who can read the most books.  When it was just the four of us participating (meaning my parents and sister) the race was tight.  Over the last few years, though, we've invited other relatives and friends to join in and I've pretty much given up any notion of winning.  It's still a lot of fun, though, and I'm so happy that we've continued this tradition.

Books and breakfast seem like the perfect summer pairing.  Mornings are when I get most of my reading done, either in bed or sipping on a cup of coffee at our kitchen table, the windows open to let a warm breeze in.  Leisurely mornings like that make every day feel like vacation.  While I'm kind of a scone fanatic, sometimes a muffin is what I crave.  As we roll into berry season, I feel the need to pack all of my morning treats with them.

Honey, Ricotta and Berry Muffins

Honey, Ricotta and Berry Muffins

Honey Ricotta and Berry Muffins

Yield: 12 muffins

Tools Whisk Regular muffin tin (not mini)

Ingredients 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 2 large eggs 1/4 cup honey 1/4 cup, plus 2 tablespoons whole milk 1 tablespoon pure vanilla extract 1/2 cup ricotta cheese zest of 1 lemon 1 1/2 cups mixed fresh berries (chopped strawberries, whole blackberries, and blueberries)

Instructions

1. Preheat oven to 400 degrees F. with rack in the center position. Line a 12-cup muffin tin with fluted paper liners or grease the cups with butter.
2. In a large mixing bowl, sift together the flour, baking powder, sugar and salt.  In a separate bowl, whisk together the eggs and honey until they are blended together.  Whisk the milk and vanilla extract into the wet mixture.
3. Mix the wet mixture with the dry ingredients and stir to combine.  Fold in the ricotta cheese and mix in the lemon zest.
4. Fold in the berries.
5. Spoon the mixture into the greased muffin cups so each is filled a little more than halfway.  Add a blackberry to the top of each and push in slightly with your finger.
6. Bake for approximately 20 minutes, or until a toothpick is inserted and comes out clean.  Let sit for 5 minutes before taking out of the pan.  Transfer to a rack to cool before serving.