Recipe: Strawberry + Cucumber Quinoa Salad

Thanks, KARE 11, for having me on yesterday to talk eco-friendly dishes! Kitchen in the Market will have cooking demos from 1-3PM this Saturday, April 16th in conjunction with Midtown Global Market's Earth Day Celebration. Here's the recipe....

Cucumber + Strawberry Quinoa Salad

serves 6
1 box quinoa, cooked according to directions + cooled
1 pint organic strawberries
1 large cucumber
1/4C feta cheese, crumbled
1/4C fresh mint, chopped + extra for garnish
olive oil
salt + pepper
-rinse strawberries, hull (remove stem) and cut into 1/4s
-peel cucumber + cut in half horizontally; remove seeds + cut into cubes
-combine fruit in a large bowl with mint + feta
-drizzle with olive oil until moist, season with salt + pepper to taste
-serve fruit over quinoa, garnish with fresh mint

Recipe: Savory Cherry Crostatas

Thanks, Fox9, for having me on Saturday morning! We made Savory Cherry Crostatas...and they're really good! The recipe looks long + complicated, but it's really not. I prefer to make my pie crust, but the grocery store kind works just as well!

In the Kitchen: Cherry Crostatas: MyFoxTWINCITIES.com

Savory Cherry Crostatas
Servings: 24 appetizers
Pie Crust
Ingredients:

• 4-5 Tbsp. ice water, plus more as needed
• ¾ tsp. apple cider vinegar
• 1 ½ cups unbleached all-purpose flour
• 1 Tbsp. sugar
• ¾ tsp. salt
• 9 Tbsp. (4 ½ oz.) cold unsalted butter, cut into cubes

Recommended equipment:
food processor

Procedure:

1. Combine the flour, sugar, and salt and pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea.
    
2. With the motor running on dough setting, slowly add the water-vinegar mixture, processing just until the dough forms a ball.
    
3. Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 ½ inches thick. Wrap the dough in plastic wrap, and then press it a bit more. Refrigerate the wrapped dough for at least 2 hours
   
   Note: Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.
    
4. Before rolling it out, allow the dough to soften slightly at room temperature.

Filling - Cherry Balsamic Reduction
Ingredients:

• 1 cup dried, pitted sour cherries
• ½ cup water
• ½ cup balsamic vinegar

Procedure:

1. Place all 3 ingredients in a small saucepan over med-high heat
    
2. Bring to a boil, reduce to low and simmer until liquid is reduced to a few tablespoons

Caramelized Onions
Ingredients:

• 1 small sweet onion, thinly sliced
• olive oil
• salt
• pepper
• 1 T fresh thyme, finely chopped
• 1 T fresh parsley, finely chopped
• 6 oz quark (German-style cream cheese) or fresh goat cheese

Procedure:

1. In a large sauté pan, coat bottom with olive oil and heat over med-high heat.
    
2. Add onions, and coat in oil
    
3. Reduce heat to medium, cover and cook until soft and translucent, stirring occasionally
    
4. Remove cover, and increase heat to med-high
    
5. Cook until liquid has evaporated and onions are browning
    
6. Season with salt, pepper and the fresh herbs

To Assemble Crostatas:

1. Roll out pie dough and cut into 4” circles or desired size with cookie cutter.
    
2. Place 2 teaspoons of cheese in middle of circle
    
3. Add small amount of onion and cherry balsamic reduction directly on top of cheese and press lightly
    
4. Fold edges of dough circle up and just over the edge of the filling, overlapping as needed
    
5. Drizzle with olive oil
    
6. Bake at 400°F for about 15-20 minutes or until crust is golden brown

Recipe: Black Tea Spiced Pork Tenderloin + Roasted Pears and Carrots

A Gourmet Meal for 4 that's under $20? Yep. Super tasty, too! (if the video is not visible, click here)

Black Tea Spiced Pork Tenderloin

serves 4

2-pound pork tenderloin

5T black tea leaves

1T mild curry powder

2t ground cumin

1/2t ground anise

1t ground cayenne

1T fresh ginger, chopped

-in a spice grinder, add tea, spices and fresh ginger and grind until finely ground; add a little olive oil to thin into a paste

-season pork with salt + pepper

-rub pork with paste on all sides and let rest in refrigerator for 20 minutes

-pre-heat oven to 400˚F

-roast pork until done, about 20-30 minutes

-let rest 10 minutes, then slice and serve over Cumin Rice

Roasted Pears & Carrots 

serves 4

4 carrots, peeled, halved and cut into sticks 

2 pears, halved cored and cut into small wedges 

olive oil 

salt & pepper 

balsamic vinegar

-Pre heat oven to 400F 

-line a baking sheet with aluminum foil 

-place pears & carrots on baking sheet 

-drizzle with olive oil and a splash or two of balsamic vinegar 

-season with salt & pepper -toss to coat thoroughly 

-spread evenly into a single layer on baking sheet 

-roast in oven until carrots are tender and pears are still firm, about 20 minutes, turning once halfway through cooking 

-serve warm or room temp

Note: this dish is easy to make into a more grown-up side or salad for entertaining by adding some crumbled bleu cheese and/or toasted walnuts!

Recipe: Savory Bread Pudding

I'll be making this yummy Savory Bread Pudding at the Low Carbon Cook-Off today at the Green Gifts Fair! So easy, and perfect for Thanksgiving. You can see what Twin Cities Live had to say about  it here.

Savory Bread Pudding

serves 8

2 bunches Lacinto Kale, stemmed and chopped

8oz. porcini mushrooms, sliced

1 yellow onion, chopped

1 loaf day old bread, cubed (about 6 cups)

2 1/2C half + half (more if as needed to moisten bread)

2T dijon

2T fresh thyme

8 eggs

2T butter (plus more for pan)

2T olive oil

salt + pepper

dash of cayenne (optional)

-preheat oven to 375˚F

-sauté onion in butter + oil until caramelized

-add mushrooms, thyme and cook until liquid begins to release

-add kale and cook until just wilted; remove from heat

-beat eggs with half + half, dijon, salt + pepper and cayenne if using

-toss bread with cooled mushroom mixture in a bowl*

-butter a large oven proof dish (9x13)

-place bread mixture in pan

-pour egg mixture over and distribute evenly

-let sit 20 minutes, allowing bread to soak up mixture (add more half + half if bread is dry)

-cover with foil and bake at 375˚F for 30 minutes

-remove foil and bake for another 15 minutes or until top is golden and liquid is absorbed

-let sit 10 minutes before serving

*may add cooked bacon or sausage  and cheese when mixing the mushroom mixture with the bread cubes; proceed with recipe

Recipe: Savory Stuffed Apples

Apples + cheese are sometimes all you need! But when you want to add a little flair with seasonal ingredients to your table, give this one a try. It's easy and impressive. Here's a little video from KARE 11...

Savory Stuffed Apples

serves 12

12 tart apples, cored-leaving 1" bottom on apple creating a wide cavity 

1 lb. chorizo

1 medium yellow onion, diced

1 small butternut squash, peeled, seeded and diced

1C wild rice, cooked

4 oz. cheddar cheese, shredded

1T smoked paprika

olive oil

salt + pepper

-season butternut squash with olive, salt + pepper; roast at 400˚F until tender

-sauté onion, chorizo and smoked paprika in small amount of olive oil until chorizo is cooked through; season with salt + pepper to taste

-combine cooked squash with chorizo mixture and cooked wild rice; re-season as needed

-fill cored apples with stuffing mixture and place in oven proof baking dish with 1" water

-cover with foil and bake at 375˚F for about 30 minutes or until apples are just tender

-uncover, top apples with cheddar cheese and return to oven to for 10 minutes or until cheese is melted and apples are tender but not falling apart

-serve warm on a bed of additional stuffing

Note: you can core the apples a couple of hours ahead of stuffing, just turn them upside down in the 1" of water and place in fridge until ready to stuff.

Recipe: Raw Beet Salad with Pistachio Mint Pesto

Rob + Corbin LOVED the pesto this morning on KARE 11! This recipe is so easy and so versatile, you'll want to make it all Spring + Summer long. The Raw Beet Salad is dyn-o-mite, and the pesto is out-of-sight. Really. Like Spring in your mouth...in a good way.



Raw Beet Salad with Pistachio Mint Pesto
serves 4


1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach


Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool


Pistachio Mint Pesto
makes 1 C


1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency


Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved


Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!


Stop by Midtown Global Market this Saturday, April 17 to celebrate Earth Day from 11AM-4PM! I'll be doing a cooking demo at 11:30AM and there will be loads of activities + education throughout the day. I'd love to see you there....http://midtownglobalmarket.org/?q=2010EarthDay

Events: Upcoming

Hello! Tastebud is gearing up for a busy Spring (that's the way we like it!), so I thought I would share some of our upcoming events with you.....


Wednesday, April 14th (tomorrow!) at 10AM
KARE 11 Showcase Minnesota Cooking Segment
I'll be making Pistachio Mint Pesto and showing a few different ways to use it, including a raw beet salad!
Recipes will be posted on this blog and on KARE 11 after the segment has aired.


Saturday, April 17th at 11AM-4PM
Eco-chic Cooking Demonstration at 11AM...with samples!
You can see + taste the Pistachio Mint Pesto in person and learn about fantastic local ingredients available at the Market. More info


Saturday, May 22nd from 5-8PM
Cooking the Market Class
Super fun, hands-on cooking class at Kitchen in the Market.
Space limited to 12 people, so sign up NOW! More info here: http://midtownglobalmarket.org/CookingClass


I hope to see you soon!

Recipe: Spring Rolls...with an accent

A Minnesota accent to be precise.

FOX 9 had me in their kitchen on Saturday morning to make something healthy for the New Year. My first thought...Spring Rolls! Believe it or not, they are super easy to make, are low carb, gluten-free and can go from vegan to meat-eater in nothing flat.

So what gave our Spring Rolls a Minnesota accent? Local pork, roasted butternut squash and sauteed Brussels Sprouts. Seriously. It. Is. Really. Good.

Here's some instructions on how to make your own Spring Rolls [use whatever ingredients you like], followed by recipes for two whip-it-together sauces. Family dinner just got a lot more healthy + fun, and a lot less complicated.

Spring Roll How To:

1 Package spring roll wrappers (found in Asian section of most grocery stores)

Vegetables, Herbs, Tofu + Meats of choice to fill

[carrots, arugula, cucumber, cilantro, mint, butternut squash, brussels sprouts, kale, etc]

Large pie plate or sheet pan with hot tap water

Damp tea towel

Place spring roll wrapper in hot water until pliable

Gently place on damp towel (to prevent sticking)

Blot wrapper with dry paper towel until wrapper is slightly sticky

Place fillings of choice on bottom 1/3 of wrapper

Fold bottom over fillings

Fold sides over fillings to form a 'burrito shape'

Neatly roll up rest of wrapper

Serve immediatley with your favorite dipping sauces

Asian Fridge Sauce

makes approx. 1/2C

2T orange marmalade

1 1/2T tamari (or more to taste)

1T water

juice of 1/2 a lime

1/2t real maple syrup (optional)

Whisk all ingredients together until combined. Use immediately or refrigerate covered

for up to 3 days.

Sunny Sauce

makes approx. 1/2 C

2T Sunbutter (sunflower seed butter) or peanut butter

1T tamari

2t rice vinegar

1T ketchup

2T water

juice of 1/2 lime (or more to taste)

drizzle of toasted sesame oil (optional)

Sriracha or other chili-garlic sauce to taste (optional)

1T fresh cilantro, finely chopped (optional)

In a medium bowl, add first 6 ingredients and whisk until smooth. Add optional

ingredients, if desired and whisk until combined. Use immediately or refrigerate covered

for up to 3 days.

Video to come....

Event: FOX 9 Cooking Segment

Happy New Year! Gee, the first day of 2010, and I'm already upholding my promise of more posts! :-P

If you are awake and happen to be near a television tomorrow morning, tune in to FOX9 for my LIVE cooking segment! I'll be on at 8:45AM demonstrating a healthy, family-friendly and gluten-free meal for the New Year! Super-easy and chock full of veggies Spring Rolls, complete with 2 whip-it together sauces.

Tune in 'cause these ain't yo momma's spring rolls. Wait, did your momma ever make spring rolls? No matter. Tune in. They're tasty.

FOX 9 Twin Cities
January 2nd
8:45AM

Breaking News: TV + Wee Wednesdays!

On Monday, October 5th at 10AM, yours truly will be On KARE 11's Showcase Minnesota to talk about.....

Wee Wednesdays!
This is a brand new program at the Midtown Global Market. Each Wednesday from October-March, Wee Wednesdays will feature programs, activities and food specials for families and their kids 5 & under. The best part? It's all FREE! Yup, free. From 10AM-1PM.

The Midtown Global Market provides a family friendly, active & warm (very important in those frigid months!) environment. Some of the programs lined up include....

Each Wednesday at 10:30AM
Oct 7th - The Okeedokee Bros. Band
Oct 14th - Blooma Yoga Class
Oct 21st - Science Museum of Minnesota
Oct 28th- Como Zoo... with Spiders!

Activities and food specials are available each Wednesday from 10AM-1PM. Did we mention the indoor play area? There's also free Wi-Fi for the parents that need to be hooked-up. Wednesdays at the Midtown Global Market will be your new favorite day.

Now, I have to figure out what to wear for TV since I won't actually be cooking....

FOX 9 Cooking Demo

Hi, All! Here is a link to the cooking demo I did for FOX 9 on Saturday morning, for those that are interested!

FOX 9 Video

Also, for interested parties, both the Tastebud Cocktail Party + Dinner Party for 12 CD-Roms are available at RedStamp.com!

Sneak Peek!

A sneak peek of what I'll be cooking at the FOX 9 Studios on Saturday morning. Enjoy!

Sweet Pea + Mint Spread
makes approx. 1 1/2 cups

1 10 oz. bag frozen organic sweet peas, thawed (such as Sno Pac)
1/4c fresh mint leaves
Juice of 1 lemon
Olive oil
Salt + Pepper
Chive Blossoms for garnish (optional)

-Place peas, mint + lemon juice in food processor
-Pulse to incorporate
-With processor on, drizzle in olive oil until desired consistency
-Season with salt + pepper
-Serve atop crostini or crackers + garnish with chive blossoms.

Thanks!

A great big THANK YOU to Stephanie Ash at Minneapolis/St. Paul Magazine's Juicebox for such a nice write-up! It's always nice to get a 'Momma holla'! You can see her kind words in the 'Meal Time' section.

In other news, I will be doing a LIVE (that means mistakes can be made, people!) cooking demonstration on Twin Cities FOX 9 this Saturday at 8:45AM (that means even more mistakes!). Check us out if you're not too bleary eyed!

And while we are on the subject, I am scheduled for a cooking demo at the Midtown Global Market on Saturday, April 18th for the Earth Day celebration. Come out and enjoy all of the fun activities for all ages, see lots of cooking demos and learn about local food and ways you can help out Mother Earth! The event is Saturday, April 18 from 11AM-4PM, so plan to enjoy some tasty eats while you are there!