1 cup quinoa (uncooked)
1/2 purple onion (medium, chopped, 3/4 cup)
2 tomatoes (medium, chopped, 2 cups)
2 cups parsley (minced, 1 large bunch)
1/2 cup mint (minced, 1 small bunch)
2 cloves garlic (minced)
1/4 cup extra-virgin olive oil
2 tbsps lemon juice (plus extra to taste)
8 ozs feta cheese (optional)
Rinse the quinoa under cool water, then combine with 2 cups of water and 1/2 teaspoon salt in a medium saucepan. Bring to a rapid simmer, then turn down the heat to medium-low, cover, and cook until the quinoa is fluffy and chewy, about 20 minutes.
While the quinoa is cooking, soak the onion in a bowl of cold water. This softens its bite and makes it more pleasant to eat when raw.
Empty the cooked quinoa into a large bowl and allow it to cool almost to room temperature. The quinoa should feel just barely warm to the touch. You can speed this process by spreading the quinoa into a thin layer and stirring it occasionally.
Drain the red onions. Stir the onions, tomatoes, parsley, mint, and garlic into the warm quinoa. Whisk together the olive oil and lemon juice with 1/2 teaspoon of salt. Pour this over the salad and stir to combine. If using, crumble the feta over the salad and stir it in. Taste a spoonful of the salad and add more salt or pepper to taste.
Serve room temperature or cold. This salad is even better the next day, once the flavors have had a chance to mingle. Serve it on its own as a side dish or with wedges of pita bread as a light appetizer.
4 tsp. olive oil
1 large onion, diced in 1/4 inch pieces
2 cloves garlic, minced (I used 1 tsp. minced garlic)
1 tsp. sweet curry powder
1 tsp. hot curry powder (or less, depending on how spicy you like it. You can also use your favorite curry powder blend instead of the sweet and hot curry powder.)
1 cup dried brown lentils, rinsed
2 cups homemade chicken stock or 1 can chicken broth and 1/4 cup water (or use vegetable stock for vegetarian version)
3/4 cup chopped parsley (or less)
salt/pepper to taste
Heat oil in medium sized heavy pan, add onions, and saute 5 minutes. Add garlic and saute 1-2 minutes. Add curry powder to onion-garlic mixture and saute about 2 minutes more.
Add lentils and stock, bring to a low simmer, then cover pan and cook until lentils are tender and liquid is absorbed. Cooking time will depend on how old the lentils are, but after 30 minutes I would start to check every few minutes. You may need to add a little water towards the end if your stove doesn’t keep the simmer low enough. (I cooked the lentils in the photos for 38 minutes and then let them sit about 5 minutes with the lid on.)
When lentils are done (soft but still slightly chewy), remove from heat, and let sit covered for 5 minutes while you chop the parsley. Stir in parsley, season with salt and pepper and serve hot.
3-4 lbs. beef short ribs – separated
2-3 lbs. beef soup bones – cracked
3 ribs celery with leaves – coarsely chopped
2 lrg. onions – un-peeled, quartered
2 med. carrots – un-peeled, quartered
1/4 cup whole fresh parsley
3 cloves garlic – un-peeled, halved
3 whole peppercorns
2 bay leaves
1 Tbls. dried thyme
salt – to taste
Roast ribs and bones in a 400 degree oven for 1 hour.
-Pour fat from roasting pan into a large stock pot; sauté celery, onions, carrots, parsley, and garlic in fat over medium-high heat for 10 minutes.
-Add ribs and bones, peppercorns, bay leaves, and thyme to pot; fill pot with enough water to cover all.
-Bring contents of pot to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 4-6 hours.
-Strain contents of pot through a cheesecloth-lined sieve; discard solid matter; return stock to pot.
-Refrigerate stock until fat has solidified; peel fat off the top; season with salt.
Notes: Pour into sealable plastic bags in 1/2 or 1 cup sizes and freeze for use in recipes later.