Quinoa Corn Chowder with Aji

This recipe is so good that I wish I could claim it as my own creation - I can not. This wonderfully hearty chowder is the creation of Terry Hope Romerao. It is a vegan recipe infused with the flavors of Latin America.

Because of the Latin influence this chowder has a bit of a spicy punch - that is the Aji paste. The level of heat is up to you, as there are several types of Aji paste: amarillo, panca, and rocoto that you can choose from. I used Aji panca, which has a milder flavor. If you are unable to find the Aji at your local grocer, check out your local Mexican market.

I know what some of you are thinking. You're thinking you are going to pass on this recipe because you haven't cooked with quinoa or Aji before, right? Well, maybe it's time to break out of your same old, same old food routine; and time to expand your culinary horizons. Be a fearless foodie! It fun! I promise even my non vegetarian readers will enjoy this dish. So go ahead and give this recipe a try!

Ingredients:

2 Tbsp. peanut, corn, or vegetable oil

2 cloves garlic, minced

1 large yellow onion, diced

1/2 cup uncooked quinoa (rinsed and drained) I used red quinoa.

2 Tbsp. aji paste - amarillo, panca, or rocoto

1 1/2 tsp. dried oregano

1 1/2 tsp. dried basil

1 tsp. ground cumin

1/2 tsp. ground sweet paprika

1/2 pound red potatoes, diced small

3 cups fresh or frozen corn kernels. (thaw and drain, if frozen)

1 14 oz. can butter beans, drained and rinsed

4 cups vegetable broth or water, or a combination of both

2 plum tomatoes, seeded and diced small

1/3 cup milk (if you are vegan, substitute with the milk substitute of your choosing)

1 Tbsp. red wine vinegar

3/4 tsp. salt

freshly ground black pepper to taste

Garnishes:

- finely chopped cilantro or parsley

- chopped ripe avocado

- roasted chopped peanuts

- diced red or green onion

Preparation:

In a large soup pot, combine the oil and minced garlic over medium heat. Cook garlic until fragrant, about 30 seconds. Add the onion and saute until soft and translucent, about 6-8 minutes.

Add the quinoa and stir occasionally, toasting the quinoa for 3 to 4 minutes (make sure you have properly rinsed the quinoa before adding. see below).

Add the aji paste, oregano, basil, cumin, and paprika, and fry for 1-2 minutes.

Then stir in the potatoes, corn, beans, and water. Increase the heat and bring the mixture to a gentle boil. Lower the heat to medium-low, cover, and simmer, stirring occasionally, for 30 to 40 minutes, or until the potatoes are very tender and the quinoa is tender and translucent.

Stir in the tomatoes, milk, vinegar, and salt, partially cover, and simmer for another 10 minutes, stirring occasionally. This soup should be thick, but if it seems too thick, simply add more broth or water.

Remove from the heat and season with black pepper.

Let the soup sit for 10-15 minutes before serving, allowing the flavors to meld.

To serve, scoop into bowls and top with the garnish(es) of your choice. My favorite is the cilantro!

**One quick note - be sure to check the box to determine if the quinoa you purchased is prewashed or not. If it is not, you will want to be sure to rinse it thoroughly a couple of times before cooking with it. If it isn't rinsed it will have a very bitter flavor, and thus ruin the dish. For information on quinoa, check out this link: http://en.wikipedia.org/wiki/Quinoa.

Grilled Margherita Zucchini

This is one of my most favorite recipes yet! So simple, and yet another great way to prepare the abundance of zucchini we all have on hand this time of year.

As always, these taste best with garden fresh ingredients. If you don't have your own garden, head on down to your local farmers market and go wild!

Grilled Margherita Zucchini

Ingredients:

Medium sized zucchini or yellow summer squash
Garden fresh Roma tomatoes
EVOO - Extra Virgin Olive Oil
Fresh Parmesan Cheese
Fresh Basil, cut in ribbons. (you could use thyme, cilantro, or other fresh herb of your choosing as well.

Preparation:

Heat grill to medium heat.

Cut the zucchini lengthwise into planks about 1/4 inch thick. Lay on a flat surface. Make sure that the zucchini lay flat, or else your toppings will slide off during the grilling. Drizzle with EVOO.
Sprinkle Parmesan cheese on each plank. Then add the tomatoes and the fresh herbs.

Place each zucchini plank on the heated grill and cover the lid. Let the cook for about 10 minutes. Don't worry if the bottoms of your zucchini start to get charred. That is part of the flavoring that makes this dish so tasty!

You will know they are done when the zucchini are tender when poked with a fork. Be careful not to overcook, or the zucchini will become too mushy. You will want the zucchini to be tender crisp so they are able to support the toppings.

When removing from the grill be sure to support them well underneath. We wouldn't want all those yummy toppings to fall into the grill!

These can be served as an appetizer or as a side dish.

Happy Grilling!

Quinoa Stuffed Zucchini Boats

As the summer comes to an end you may find that you still have quite an abundance of zucchini.  You may also find that you have run out of ideas on how to prepare all that zucchini.  You've probably already made zucchini cakes and breads; you've sauteed it, made stir fries, and you'may have even put some in the freezer.  Right?

Well, here is a new and fun way to prepare the zucchini - Zucchini Boats!  The kids will love making these, and I'm a big believer in getting kids in the kitchen early on in life so they learn about, and care about the food they are putting into their little bodies.

Some of you may be wondering about Quinoa, pronounced (Keen wa).  Quinoa is a lovely grain whose origins go back to the Inca tribes in South America.  The reasons I love this grain are many:  It is a complete protein; it is super quick to prepare (10-15 minutes); it is light and has a slight nutty flavor; and it can be substituted any time you use rice.  

One quick note - be sure to check the box to determine if the quinoa you are purchasing is prewashed or not.  If it is not, you will want to be sure to rinse it thoroughly a couple of times before cooking with it.  If it isn't rinsed it will have a very bitter flavor, and thus ruin the dish.  For information on quinoa, check out this link: http://en.wikipedia.org/wiki/Quinoa.

Here's the recipe.  Enjoy!

Quinoa Stuffed Zucchini Boats

Ingredients:

2 medium size zucchini or summer squash

1 cup diced red tomatoes

1/2 cup of diced onion

2 cloves garlic, minced

Medium handful of basil, chopped 

1 1/2 cups prepared Quinoa (about 3/4 cup dry)

Red pepper flakes - to your level of spiciness

Olive Oil

Salt & pepper to taste

1/2 cup fresh grated Parmesan cheese

Feta cheese, crumbled

Preparation:

Prepare the quinoa per package directions and set aside.

Prepare the boats by cutting the zucchini lengthwise in half, and then carving out the pulp creating "boats."  This is the part the kids will love.  Save the pulp and chop.

In a medium skillet, saute the onion in 1-2 tablespoons oil with a dash of red pepper flakes for 3-4 minutes, until the onions start to become translucent.  Then add the garlic and the zucchini pulp.  Saute for an additional 3-4 minutes, until most of the liquid from the zucchini is gone.  Add the tomatoes and remove from the heat.  Then add in the Parmesan cheese, quinoa and basil.

Next, scoop the quinoa mixture into each of the four boats and top with feta cheese.  You know what I say about feta..."Everything is betta with feta!"

Now we are going to grill them to really pull all the flavors today.  Once your grill is preheated, grill the boats on medium-low heat for 15-20 minutes.  You will know when they are done when they are tender when poked with a fork.  Don't worry if they start to get chard on the bottom.  It will add a very lovely flavor to the dish.  When removing them from the grill be careful, as they will be a bit soft, so be sure to support their bottoms.

I hope you enjoy these as much as my family did!  Feel free to experiment with other cheeses of your liking. You may even want to blend in some of the feta with the Parmesan.  The possibilities are endless!

As always, Be Kind and Eat Well!