Monday, August 14, 2017

Quinoa and Sausage Breakfast Bowl

Yum

  
Savory and spicy Quinoa and Sausage Breakfast Bowl is a fun and filling way to get some extra protein at breakfast time.
 
As much as my kids love pancakes for breakfast, they also really love a savory breakfast.  I am a savory breakfast person so this is my go to way of eating in the morning.  I also like to try and start the day with something that will keep me full until lunch time so that's why this quinoa breakfast bowl is so great.  It's full of healthy grains, protein and veggies. 

In our house, school day mornings are always a mad rush to get everyone dressed and fed before heading out the door for school.  I need a breakfast that takes no time to make since I'm busy packing lunches for the kids.  This dish can be made the night before (or days before) and I don't have to think about it in the morning madness.  The kids can simply heat up a bowl full and all I do is fry a quick egg to top it off.  It's an easy meal to get the day off to a good start.




Ingredients:
3-4 cups cooked quinoa (See my instructions on how to cook quinoa perfectly here)
1 pound sausage (I used links her cut into small bite size pieces)
1 medium onion chopped small
1 large carrot peeled and cut into small dice
1 red or green bell pepper chopped small (or you can use sweet peppers)
1 medium zucchini cut into a small dice
1 tsp dried thyme
1 tsp granulated garlic
red pepper flakes to taste (optional)
1-2 Tbs soy sauce

Directions:
1.  Cook quinoa (follow directions here)

2.  Cut sausage and brown well on medium high heat in 1-2 Tbs canola oil. If the sausage you use has a lot of excess oil, drain and keep only 2 Tbs in the pan.  

3.  Add cut onion, carrots, peppers and zucchini to browned sausages and saute until softened. 

4.  Season with thyme, granulated garlic, red pepper flakes.  

5.  Add cooked quinoa to pan and toss well with sausage and veggies.  Season with soy sauce to taste.  

6.  Cook eggs (any style: fried, boiled, scrambled or poached) to top each bowl full of the quinoa and sausage. 







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Sunday, August 6, 2017

Thai Beef and Basil Salad

Yum

Thai Beef and Basil Salad is a refreshing and spicy salad that can be eaten as a first course or as a meal. 

I am still experimenting in the kitchen after dining out at a local Thai restaurant.  We ordered two salads at the restaurant and I have already recreated the Thai Larb Gai Salad and my family was thrilled about how close I got to the restaurant's version.  My son actually said that he preferred my version.  ** Pat myself on the back!

This time I decided to tackle the beef salad that we had at the restaurant.  They did not have Thai basil leaves in their salad, but since I grow it in my herb garden and I adore Thai basil... I decided to add it to my salad.  

The restaurant also added ground roasted rice into their salad, but my son really disliked the texture that it gave so I did not add it to either of my salads.  Again, he preferred my version of this salad. **Yes, I'm doing a little happy dance!

This salad does take some time to marinate, then bake in the oven as far is the beef is concerned.  We like our beef well done so I cooked it until there was no pink.  Please adjust to your desired level of "doneness".  Other than the beef part of the recipe, the marinade, dressing and salad take no time at all to pull together.

The dressing was amazing and so easy to put together. I love how fresh and bright this dressing is with the lime juice, basil and mint.  Of course I love things spicy so I added some sambal oelek to spice things up.  

My husband was amazed how well I made these two Thai salad recipes at home.  He said if I keep this up, we can forgo the trips to Thai restaurants in the future.   Maybe, but not until I have tried all the dishes at the restaurant first. Ha! Ha!  



Thai Beef  and Basil Salad
Recipe by Ramona from Kitchen Simmer

Ingredients:
1 1/2 pounds lean flank steak
1 large bunch Lettuce leaves (Romaine or Iceberg) 
1 English Cucumber sliced
1 small red onion sliced
2 tomato Sliced
1 grated or julienne carrot
1-2 Chilies (Thai or your favorite) sliced
1/2 cup finely sliced cabbage (Purple Cabbage preferable)

Marinade for Beef:
1 Tbs Fish Sauce
1 Tbs Brown Sugar
1 Tbs Fresh Lime Juice
1 tsp black pepper 

Dressing:
Large handful Fresh Thai Basil Leaves torn
Small handful Fresh Mint Leaves torn
2 Tbs Fish Sauce (or to taste)
2-3 Tbs Fresh Lime Juice (or to taste)
1 Tbs Brown Sugar (or to taste)
1-2 Tbs Sambal Oelek Chili Sauce 


 Directions:
Place Beef in plastic bag. Mix marinade and pour into bag with beef. Massage beef well with marinade.  Then all it to sit on the counter for 30 minutes before baking.  

Note:  This is a quick marinade because the lime will start to cook the raw beef.  Leave only on the counter for 30 minutes to bring beef up to room temperature...not longer.  

Place marinated beef on a large baking sheet.  Generously sprinkle black pepper all over the beef.
Tip: Cover baking sheet with parchment paper or foil for easy clean up 

Bake in a 375 degree oven for 30 minutes or done to your desired taste.  

Clean Thai Basil leaves and mint by washing and removing stems.  Tear up and place with all other dressing ingredients in a bowl.  Taste and adjust as desired.  Add more fish sauce for salt, brown sugar for sweetness or lime for brightness and freshness.   Set aside until needed.

When beef is done allow it to sit for 30 minutes before slicing. 

Then slice against the grain**.   **Look for the lines on the beef and cut in the opposite direction 

Place sliced beef in a bowl and pour 1/3 of the dressing over the beef and allow it to soak up the flavors for 10-15 minutes.   

To serve salad:

In a large bowl or platter layer the lettuce, then cabbage,  carrot, cucumbers, tomatoes, onions and chilies (in that order).  Pour remaining dressing all over the salad.  Then top with dressed beef.  Serve immediately and eat at room temperature. 

 







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, August 3, 2017

Sausage Goat Cheese and Roasted Red Pepper Pizza

Yum


Sausage Goat Cheese and Roasted Red Pepper Pizza is a quick and easy meal that is full of bold flavor.  I made this pizza for my husband when he was looking for something to eat for lunch.  I had naan in my fridge so I knew a pizza was a perfect idea. 

I decided that a roasted red pepper sauce would compliment this pizza nicely so I blended some jarred roasted peppers that I had in my pantry and made a sauce.  The pizza is finished off with the hot Italian sausage, mozzarella cheese, goat cheese and some sliced jalapeno peppers for a kick.

My husband loved this pizza.  He never thought that goat cheese would make such a wonderful pizza topping, but now that he's had it on pizza, he can't wait to try it again.





Sausage Goat Cheese and Roasted Red Pepper Pizza
Recipe by Ramona from Kitchen Simmer

Pizza Ingredients:

Naan 
Hot Italian Sausage
Goat Cheese crumbles
Mozzarella cheese
sliced jalapenos


Roasted Red Pepper Sauce
6 jarred roasted red peppers
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
red chili flakes
salt and black pepper
1/2 tsp sugar 

 Step 1:  Blend roasted red peppers until smooth.  Simmer with all sauce ingredients on medium heat for 20 minutes.  

Step 2: Brown hot Italian sausage and reserve until later. 

Step 3: Place naan in the oven for 2 minutes while the oven is preheating to 400 degree.  Then take out naan from oven and apply a layer of red pepper sauce on top.  Top with browned sausage, mozzarella cheese and crumbled goat cheese.   Finish off with sliced jalapeno peppers.  Bake in a 400 degree oven for 5-7 minutes.  Serve hot. Enjoy.




Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.