Sunday, February 14, 2010

your u-mommy

thursday & friday were my days off, and i binged on po'boys. for the uninitiated; take some great french bread, slather it in sauce & creamy coleslaw, then liberally apply the meat & hot sauce of your choice. to cure my po'boy hangover, i made some quinoa with mushrooms, onions, & beets. quinoa is basically the wonder grain---full of protein, iron, and with a nutty taste, yet much less sticky/chewy than brown rice. it is basically the best thing ever.

oh yeah. "umami" is the basic taste you've never heard of: savory. it's the product of a specific amino acid often found in protein-heavy thangs. think meat, broth, mushrooms. MSG also gives you that sweet, sweet umami buzz. anyways, back to quinoa. & this dish which is like the Umami King.

LOVE THIS:


1 c. quinoa
6 oz. mushrooms (portabella are great)
1 carrot
1/2 large onion
3 cloves garlic
2 c. stock (or water)
1 tbsp butter
olive oil, salt, pepper, thyme, beets

Wrap the beets in foil & roast for an hour at 350. then peel em with a spoon & slice.
Meanwhile, heat olive oil in a pot, and cook over medium the garlic, carrot, and most of the onion (reserve some). Rinse the quinoa, add to pot, and cook for 5 minutes, or until it's a little brown. Add in stock, bring to boil, and simmer covered for 10-15 minutes.
Cook sliced mushrooms & remaining onion in pan, w/ olive oil, salt, & thyme.
Stir in 1 tbsp. butter into quinoa, then fluff with a fork. Stir in cooked mushrooms. Serve w/ beets (and greens, if you want) on top of pilaf. Top with hot sauce (Tapatio is a good choice for this dish).

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