Quinoa with Beets and Sweet Potatoes - Sweet & Savory Kitchens

Margaux says…

We eat quinoa like it’s going out of style in the summer.  Now it’s finally fall (I don’t know about where you live, but in Chicago I thought summer was never going to end!), and I wasn’t ready to give up my go-to dinner starter, but I’m definitely not in the mood for more salads.  So this week I tested out a couple of quinoa side dishes (or in one case we ate it as the main dish with a poached egg on top) that were amazing!  They’re based on a recipe in one of my old Martha Stewart magazines for quinoa hash, which is where I got the idea for the poached egg.  These would be great also as side dishes for Thanksgiving dinner!  Especially if you have vegetarians or vegans in your family, as quinoa has a good amount of protein and can be eaten as a main dish.  I served the beet-sweet potato one with roasted chicken, and it was delicious as a weekend meal.

Quinoa with Roasted Vegetables and Brussels Sprouts - sweet & Savory Kitchens

I see Aunt Suzy and I are on the same wavelength…her latest post is very similar to mine, with forbidden rice instead of quinoa.  Can’t wait to try that one out, too!  There are numerous combinations of things that you can toss with the cooked quinoa; these are just the two that I have made so far.

Aunt Suzy says . . . 

We are on the same wavelength! I almost put in my post that I thought the forbidden rice dish could be made with red or black quinoa! I can’t wait to try these.

Quinoa with Beets and Sweet Potatoes
Adapted from Martha Stewart Living

1 cup dry quinoa
3 tbsp olive oil
1 leek, white and light green parts only, halved lengthwise, rinsed thoroughly, and sliced thinly
1 sweet potato
2-3 beets with greens, greens rinsed thoroughly and chopped
1 tbsp orange zest
3 sprigs thyme, leaves removed and chopped

Cook quinoa according to package directions.

Preheat oven to 400 degrees. Peel and chop sweet potato into 1/2″ chunks and toss with 1/2 tbsp olive oil and 1/4 tsp salt. Spread on 1/2 of a rimmed baking sheet lined with tin foil. Peel and chop beets into 1/2 chunks, toss with 1/2 tbsp olive oil and 1/8 tsp salt and spread on other half baking sheet. Roast for about 30 minutes, until tender, stirring halfway through, taking care not to mix beets and potatoes.

Meanwhile, heat remaining 2 tbsp oil in a large skillet over medium heat. Sauté leeks and thyme for about 2 minutes, until they have softened. Add beet greens and sauté until wilted. Turn off heat and set aside until quinoa and veggies are done. Toss quinoa, roasted veggies, and leek mixture together in a large bowl with orange zest. Add salt and pepper if needed.

Quinoa with Butternut Squash and Brussels Sprouts

1 cup dry quinoa
3 tbsp olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
12 oz. shredded Brussels sprouts
1/2 small butternut squash, peeled and cut into 1/2″ pieces
2 medium Yukon gold potatoes, cut into 1/2″ pieces
2 tbsp chopped fresh oregano

Cook quinoa according to package directions.

Preheat oven to 400 degrees. Toss potatoes and squash with 1 tbsp olive oil and 1/2 tsp salt and place on baking sheet lined with foil. Roast for about 25-30 minutes, until tender, stirring about halfway through.

Meanwhile, heat remaining oil in large skillet over medium heat. Sauté onion for about 3 minutes, until softened. Add garlic and sauté about 30 seconds, until fragrant. Increase heat to medium-high and add Brussels sprouts. Sauté for about 2-3 minutes. You may want to add a little more oil to the pan by pushing the veggies to the side and adding it (I found the pan got a bit dry and added another tablespoon). Stir in oregano. Turn off heat. Combine quinoa with roasted veggies and Brussels sprouts mixture in a large bowl and mix thoroughly.

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Sweet Potato and Pecan Pie

January 6, 2011

Aunt Suzy says . . .

There is a lot of press about pie lately, especially that it’s the new cupcakes.  Indeed the name of this article (with recipes!) is Pie to Cupcakes:  Time ‘s Up.  I’m not sure about that – cupcakes have a huge fanbase – but I love pie and will choose it always over cake.  (I think my blog partner would say the opposite!)  This is an especially rich and fabulous pie that I first had years ago when a friend of mine served it at a New Year’s Day celebration.  Ever since, I make it for our New Year’s Day meal.  It’s the only time that I make it, and each New Year’s Day I wonder why I don’t make it more often!  The original recipe is from Paul Prudhomme and uses a very rich egg-based crust and a cake pan.  I have always made it with my regular pie dough in a deep dish pie plate – seems simpler.  In any event, I think this is the type of pie that is fancy enough to warrant a special occasion or a holiday!

Preheat the oven to 325 degrees.  Line a deep dish 9-inch pie plate with your favorite dough.

Sweet-Potato Filling


2 – 3 sweet potatoes, baked
¼ cup light brown sugar, packed
2 tablespoons granulated sugar
1 egg, vigorously beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg

Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.

Pecan Pie Syrup


¾ cup sugar
¾ cup dark corn syrup
2 small eggs
1½ tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
¾ cup pecan pieces or halves

Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of elec

tric mixer until the syrup is opaque, about 1 minute; stir in pecans and set aside.

Assembly

Spoon the sweet-potato filling evenly into the dough-lined pie plate. Pour the pecan syrup on top.

Bake in a 325° oven until a knife inserted in the center comes out clean, 1 1/2 to 1¾ hours.  (Note: the pecans will rise to the top of the pie during baking.) Make sure you check after 1 1/2 hours given variability in ovens and pie plate types.  This time I made it, while it tasted great, I wish that I had taken it out of the oven about 10 minutes before I did!

This pie is great plain or with whipped cream.