Monthly Archives: September 2014

Zippy Lime Quinoa with Poached Egg and Arugula

Why hello there. How have you been? Are you enjoying tea season yet or is it still warm where you live? Here in Maryland it’s still pretty warm and humid and definitely not time to throw on sweaters and boots. I’m okay with that. The end of September is cool enough here to actually breathe outside, which is what I’m primarily interested in when it comes to weather. Last night I rode my bike a bit and felt a breeze on my face without being chilled – that’s perfection.

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To be honest, the changing weather has absolutely nothing to do with this post. It just seems like everyone in blogland is all about pumpkin this and apple that and I figured I’d contribute by saying: no, it still isn’t cold yet. CHILL.

Instead, this recipe comes from a major need to eat some real nourishing foods. Lately, my schedule has been wiping me out. I’ve been having some health issues that are causing things to go a bit haywire on top of a crazy schedule that requires a lot of energy. Teaching seven fitness classes each week takes a lot of out of a girl on top of school and interning and running a club. This morning I woke up feeling like the life had been sucked out of me, even though it was just weekend. “I’m taking vitamins! I’m exercising! I slept for 8 hours!” I thought to myself. “What the heck is going on?”

So I decided to make a meal chock full of protein and some veggies I had on hand, and it turned out to be this incredible southwest inspired dish. Quinoa serves as the base for arugula, a lime vinaigrette and a beautiful poached egg. I’ve seen poached eggs everywhere lately – that yolk has had me drooling for one of my own. I used to loathe egg yolks – I didn’t understand the golden glory that comes when you actually salt and pepper them. Now that I know….I’m never turning back. The best part of this recipe is not the egg yolk, though that is a close second. Instead is that I felt noticeably more energetic and full after eating it.

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Zippy Lime Quinoa with Arugula and Poached Egg
Vegetarian and peanut, tree nut, soy and gluten free

Ingredients:
(Serves one)
1/4 cup quinoa, uncooked
1 egg
1 handful arugula
1/2 lime
1 teaspoon olive oil
1 teaspoon red wine vinegar
1/4 teaspoon garlic powder
Dash of hot sauce (if desired)
Salt and pepper to taste

1. Begin by cooking your quinoa according to package instructions. Don’t forget to rinse (I totally did and had to rinse in the middle of the cooking process)!
2. While the quinoa is cooking, bring a few inches of water to a simmer in a saucepan. Crack the egg in a separate ramekin. Once a few bubbles begin to rise, pour the egg into the water slowly, then turn off the heat. Cover and wait 4 minutes for a lovely poached egg. For a tutorial including pictures on this, look here.
3
. Once the quinoa is finished cooking, transfer to a serving bowl. Stir in the arugula.
4. Dress with lime, olive oil, vinegar and garlic powder.
5. Top with poached egg. Add salt, pepper and hot sauce to taste.
6. Enjoy, especially when you crack that poached egg and the yolk runs over everything. YUM.

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End of Summer Tomato Pie & Homemade Pie Crust

Are you ready for this? No seriously, are you ready for this? You’re going to go nuts over this pie. First, pie crust. Buttery, flakey, a tiny pinch of salt for flavor. Topped with tomatoes, basil and an unearthly mixture of cheese, melted and golden brown, fresh from the oven. Two words, my friends, tomato pie.

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This recipe has been in my family for years. My mom cut it out of the Pittsburgh Post Gazette’s food section ages ago – the original clipping is still tucked away in her personalized recipe file. Every summer, just as the tomatoes in our garden turned from green to a yellowish red, they were picked and this pie was made. My sister and I would beg my mom for this pie at the first sign of tomato growth, prod her to make the plants grow more quickly, but this pie was always (and I mean always) worth the wait.

The great thing about this pie is that it makes a hearty vegetarian dinner that yields plenty of leftovers. There are, thankfully, gluten free adaptions for the recipe to, though you may want to use a store-bought crust rather than a homemade one…it’s a bit easier to deal with that sort of dough.

Tomato Pie (With Homemade Crust)
Free of peanuts, tree nuts, sesame, shellfish. Gluten free adaptations below

Ingredients:
Crust:
1 and 1/3 cups flour
1 teaspoon salt
1/2 cup shortening
7 to 8 tablespoons ice water

Pie:
1 1/2 cups shredded mozzarella cheese (NOT FRESH)
1 handful fresh basil, cut in ribbons (about a cup)
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
Black pepper, to taste

1. Preheat the oven to 375 degrees.
2. Begin with the crust: combine the flour in salt in a medium bowl. Cut in the shortening until the dough resembles tiny peas. Add the tablespoons of water one at a time, working them into the dough as you go.
3. Once the dough forms one large ball – and is not too sticky – spread flour on a flat surface and roll out until the crust is larger than your 10×10 pie plate. Fold the crust in half, then in half again to transfer it to the pie plate. Unfold.
4. Put the crust in the oven for eight to 10 minutes, until it’s slightly brown. Take the crust out of the oven and sprinkle with 1/2 cup mozzarella cheese.
5. While the pie crust rests, cut the tomatoes into discs, then dry using paper towels. Arrange the discs on top of the melted cheese on the crust.
6. Next, sprinkle the julienned basil on top of the tomatoes.
7. Combine the mayonnaise with the remaining cheese in a small bowl. Spread this mixture on top of the basil and tomatoes.
8. Sprinkle the pie with the Parmesan cheese and black pepper.
9. Put it in the oven to bake for 35 to 40 minutes, until the crust is golden brown. Enjoy!

TO MAKE GLUTEN FREE: Sub a gluten free pie crust (store bought) for the homemade crust and follow the instructions the same way!

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