cooking is, and has always been, one of my happiest places. it soothes, refreshes, motivates, & heals me. i like to start with a clean kitchen & open work surfaces so i have a full arsenal of vessels & tools to pick from and plenty of space to spread out. then a little more cleaning – this time the ingredients – before prepping, & chopping. i love the sound of the water, the rhythm of the knife, the colors as the ingredients find their order, & the aromas as it all comes together…mmm.
there are pictures of me in the kitchen spanning almost every age, i think. one of my favorites (that i’m still trying to find) is of me standing on the open dishwasher door, probably not even 2 years old. my mom was making brownies, & i wanted to help mix the batter :o)
my love for the kitchen grew deeper as i grew up. i had cookie parties with friends, i baked with all the kids i babysat ([insert unfathomably messy toddler & kitchen images] – totally worth it), & in college my roommates & i cooked dinner on thursday nights before Friends came on. the connection that cooking creates for me is indescribable. it connects me to deepest places in my spirit that i can forget in the hustle & bustle of a tedious day. it connects me to family & friends. as if that wasn’t enough goodness, over the past 5 months, i’ve been able to experience yet another connection: i’ve been incredibly blessed to be able to share my love of cooking with my most favorite cooking partner of all.
i can’t wait to keep sharing & learning together in the kitchen. cooking through what i can already see will be a growing collection of incredible cookbooks, trying new ingredients, supporting our beloved CSAs, exploring farmer’s markets, gathering loved ones around our table. sharing life, joy, sorrow, celebration, stories.
and, one day, passing our passion on to our own family. what a gift this life is!
:: veggie fried quinoa ::
adapted from peas & crayons
you can truly make this recipe your own in so many ways. you could simplify everything by subbing frozen veggies. if you pre-cook quinoa & keep it in the fridge or freezer, that makes things even easier. sometimes we soak our quinoa*, and sometimes we cook the quinoa in vegetable or chicken stock to add a little extra flavor.
2 cups quinoa
2 1/2 – 3 cups water or vegetable or chicken stock
1/2 lb chicken, ground pork, shrimp, etc., optional
1 tbsp butter or oil (coconut or olive oil work well)
1 small onion, diced
2 – 3 cloves of garlic, minced
2 celery ribs, diced
2 carrots, diced
1/2 cup peas or edamame
2 – 3 eggs
2 – 4 tbsp low sodium tamari or soy sauce
salt & pepper to taste
1/4 tsp ground ginger, optional
1 tbsp sesame seeds, optional
to prepare quinoa
first, rinse quinoa in mesh strainer for a few minutes (to rinse of the bitter outer coating). add rinsed quinoa to medium sauce pan & enough water to cover quinoa by a half inch. bring the water & quinoa to a boil, then reduce heat and simmer until water evaporates (7-10 minutes). quinoa will be al denté.
to prepare veggies/protein
in a large sauté pan, heat butter or oil over medium heat. add half of the onion & cook 1-2 minutes. if you’re including a protein, add it to the pan with the onions and sauté until cooked through; remove from pan & keep warm in a medium sized bowl.
return pan to heat and add remaining onion, carrots, & celery. stirring occasionally, cook vegetables until they are tender (about 5 minutes). next, add garlic & peas or edamame and cook 1-2 minutes longer. remove sautéed vegetables from the pan, adding them to the bowl with cooked protein.
place pan back on stove. if needed and/or if you want, now might be a good time to add a little more butter or oil to the pan. crack eggs into pan & scramble, cooking to desired texture.
once eggs are cooked, you can begin adding everything back to the pan: quinoa, veggies, and protein, if included. add tamari or soy sauce, salt, & pepper. if you are including ginger or sesame seeds, you can add them now, too. mix to combine & warm all the ingredients.
* soaked quinoa has a softer texture, but it also has nutritional benefits. i first learned about soaking quinoa from summer, then read more from the nourshing gourmet. it is an easy, almost entirely hands-off process that includes rinsing the quinoa, covering it with water & mixing in a little lemon juice, raw cider vinegar, or kefir, & letting it sit for 8 hours or so before cooking it however you usually do.