A Healthy Start

Lofty goals, hopes and dreams, aspirations soar as we welcome another year. New Year's resolutions are certainly inspiring, but I'm taking this opportunity to remind myself that every single day of the year is a good time to reflect upon self improvement.

If eating healthier is one of your goals for 2011 as it is mine, here's a nutritious dish to get you started.

But before I get to the recipe, I want to share that Hungry Cravings was the Foodista Drink Blog of the Day on New Year's Eve, and my Pomegranate-Grapefruit Champagne Sparklers were featured on Gourmet Live's Weekly Roundup: Creative Cocktails. Also, this week's Cooking Club of America Online Find is my Coconut Tapioca Pudding. I couldn't be more thankful for all the link love!


Quinoa, Squash & Leek Pilaf with Runny Eggs
Printable Recipe

¼ cup extra virgin olive oil
1 leek, pale part only, sliced
1 2-pound butternut squash, peeled, seeded, and diced
2 ½ cups quinoa
1 quart vegetable broth
¾ teaspoon minced fresh thyme
Kosher salt
Freshly ground black pepper
6 eggs
Grated Parmegiano-Reggiano, for serving

Heat a small, heavy pot over medium heat until very hot but not smoking. Add 3 tablespoons of the oil and swirl to coat the bottom of the pot. Add the leeks and sauté for 3 to 4 minutes, or until soft. Add the butternut squash and quinoa and stir until coated with the oil. Add the broth and thyme, season to taste with salt and pepper, and bring to a boil. Cover, reduce the heat to low, and cook for 20 to 22 minutes, or until the quinoa is tender and all of the liquid has been absorbed.

Cook the eggs sunny side up with the remaining tablespoon of oil in a nonstick pan.

Fluff the quinoa with a fork. Divide the quinoa among individual bowls, top each with an egg and plenty of Parmegiano, and serve immediately.

Serves 6 as a vegetarian main course.

Maitake Mushrooms

I just scored a pound of maitake mushrooms for cheap. I love their nutty flavor and crunchy texture, they sort of remind me of potato chips. The only trouble with having a whole pound of maitakes is deciding what to make with them.

Quinoa & Maitake Mushroom Pilaf
Printable Recipe

3 tablespoons unsalted butter
½ pound maitake mushrooms, torn into bite-size pieces
3 cloves garlic, minced
1 ½ cups quinoa
2 ½ cups chicken broth
3 tablespoons soy sauce
Freshly ground black pepper
½ cup sliced green onions

Heat a medium, heavy saucepan over medium heat until very hot but not smoking. Add the butter and maitakes and sauté for 6 to 7 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the quinoa and stir until coated with the butter. Add the broth and soy sauce, season to taste with pepper, and bring to a boil. Cover, reduce the heat to low, and cook for 20 to 22 minutes, or until the quinoa is tender and all of the liquid has been absorbed. Stir in the green onions and fluff with a fork. Transfer to a bowl and serve immediately.

Serves 4 to 6 as a side dish. Another name for the maitake is hen of the woods. If you cannot find maitakes, try this recipe with any cultivated or wild mushrooms that are available—a combination of oyster and shiitake mushrooms would be nice. And feel free to substitute vegetable broth or water if you prefer a vegetarian dish.

Cheater Method

I love warm, comforting polenta, but I don’t like making it the traditional way. I don’t know about you, but I have better things to do than whisk the lava-like mixture constantly for 15 minutes or more. So I’ve devised an easy cheater method, which involves the oven and only an occasional stir.

Creamy Polenta with Pepperoni
Printable Recipe

1 6-ounce stick pepperoni, diced
1 cup polenta
1 quart water
Several pinches red chile flakes
Freshly ground black pepper
¼ cup grated Parmegiano-Reggiano
Kosher salt

Preheat the oven to 425ºF. Heat a small, heavy sauté pan over medium-low heat until hot but not smoking. Add the pepperoni and fry, tossing frequently, for 6 to 8 minutes, or until rendered. Drain on paper towels.

Combine the polenta, water, chile flakes, and a generous pinch of pepper in a small pot. Heat to a bare simmer, stirring occasionally. Transfer to the oven and bake for about half an hour, or until the polenta is tender and creamy. Stir in the Parmegiano and pepperoni and season to taste with salt. Divide among individual plates and serve immediately.

Serves 4. Stir in a splash of cream or a pat of butter for an even creamier polenta. This polenta just begs to be topped with Roasted Grape Tomatoes. Transform it into an all-purpose, basic polenta by omitting the pepperoni. This recipe doesn’t take well to being doubled.

Moroccan Cravings

Tonight I felt like having a Moroccan tagine. But I don’t actually own a tagine. See, I really don’t own every type of cookware known to man, despite what my husband may think. I made do without. The result was still satisfying and tasty, and the aroma filling the house was absolutely intoxicating.

Spiced Couscous with Chicken & Zucchini
Printable Recipe

¼ cup extra virgin olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 medium zucchini, diced
½ cup sliced green onions
6 cloves garlic, minced
2 teaspoons minced ginger
2 teaspoons ground coriander
1 ½ teaspoons pure chile powder
1 ¼ teaspoons ground cumin
1 ¼ teaspoons cinnamon
3 ½ cups chicken broth
1 roasted red bell pepper, diced
Kosher salt
Freshly ground black pepper
2 cups couscous
2 tablespoons minced cilantro

Heat a large, heavy pot over high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pan. Add the chicken and cook without disturbing for 2 to 3 minutes, or until it releases from the pan and is crusty and brown. Using tongs, turn the chicken and continue to cook over high heat another 2 to 3 minutes, or until brown.* Add the zucchini and sauté for 2 to 3 minutes, or until soft. Add the green onions, garlic, ginger, coriander, chile powder, cumin, and cinnamon and stir for a minute or so until fragrant. Add the broth and bell pepper, season to taste with salt and pepper, and bring to a boil. Remove from the heat, stir in the couscous, and let stand, covered, for about 15 minutes, or until the couscous is tender and all of the liquid has been absorbed. Fluff with a fork, arrange on individual plates, sprinkle with the cilantro, and serve immediately.

Serves 4. For an even more colorful dish, substitute a yellow squash for one of the zucchini. And, if you like, feel free to toss in a small handful of pine nuts and/or dried fruit when adding the broth.

*Searing the chicken in this manner adds tons of flavor to the finished dish. For everything you ever wanted to know about searing, plus dozens of fabulous searing recipes, look for my book Seared to Perfection in stores in the fall of 2010.