WIAW #57: Summer Abundance

I realize I’m a tad late to the party on this one but I thought I would share a few of my week’s eats with you anyway.

I really do love summer meals and now that I’ve finally gone grocery shopping I can actually enjoy some of the beautiful summer produce.

I haven’t come up with anything too brilliant to share the recipe with you but at least you can enjoy the pretty pictures.

What I Ate with Summer Abundance:

 

A cocktail of my own creation, “Bright and Sunny:” Grand Marnier, Fever Tree Ginger beer, fresh orange juice, lime, mint, raspberries

 

Baked Salmon and Trader Joe’s pilaf with pearl couscous and red quinoa. Oneo f my dad’s favorite recipes: sautéed summer squash, onions, and mushrooms, with blue cheese crumble. O.M.G.

 

 

Martha Stewart's Cajun Shrimp Boil with fingerling potatoes, corn on the cob, green onions, parsely, and ohh.....sriracha butter dipping sauce. Yep. Make it now....

Tri-colored rotini with chicken, tomatoes, goat cheese, corn. Yum.

 

Whole Foods'' Organic Almond Chocolate Ice Cream bar with blueberries, and raspberries. Kind of healthy right?

Enjoying the Eakin's Oval on the Ben Franklin Parkway...

More pilaf, caprese bruschetta, dukkah spiced sweet potatoes, baked chicken.

 

Walking along on a Sunny Philadelphia Day.

 

Love,

The Cuisiner

Awesome Fest in Drexel Park with Stitch and Sip

 

As evident from lack of posting, I’ve had a pretty busy simmer so far. Between 55+ hour work week schedule, planning a wedding, and moving, I’ve attempted to do a few fun things. I’ve met a few times with my sister’s Meetup knitting group, Stitch and Sip hosted by the lovely Gina. The group is out of my sister’s neighborhood-Northern Liberties/Fishtown area of Philadelphia and as you guessed it, we basically meet at bars and restaurants, drink, talk, and knit. It’s pretty much the best idea ever. I only started knitting a couple months ago when Mackenzie insisted I learned. (Insisted means literally shoving a ball of yarns and wooden needles in my hand and forcing me to knit stitch.)

 

Luckily for Mackenzie it turns out I’m not half bad at this knitting thing, so I stuck with it. Plus, I like meeting new people and drinking while knitting.

 

A couple of weeks ago I did just that with Mackenzie and organizer-extraordinaire, Gina at The Awesome Fest’s free 80’s movie night at Drexel Park in University City. So this is kind of about both events…and picnicking.

Awesome Fest is responsible for events all over Philadelphia this summer featuring the best 80’s movies, bands, and events. We camped out for Space Balls, the Mel Brooks classic, in my opinion at least. 

We were the first ones there—in order to knit before the movie of course! As Mackenzie is the ultimate picnic connoisseur, we both sat on specially made picnic blankets, (made by her,) drinking wine in plastic “camping” wine glasses, and eating strawberry shortcake in mason jars.

Here’s the impressive spread:


Wine (the only thing I provided)

Individual strawberry shortcakes with separate cream bottle which I envy. Never was a summer dessert so portable and attractive.

 

Plastic camping wine glasses and silverware rollups

Broccoli tuna casserole (yeah, that’s what that is.)

 

Great company and knitting.

Look at this beauty!

To say the least, I was really impressed by the Awesome Fest set up. The movie was luckily only an hour and a half since it didn’t start until nearly 9pm. I love the inflatable screen and the fact that they gave out tickets to see Flock of Seagulls afterwards…

Watch the progression of attendees...

 

Mackenzie and I are obviously outdoor movie experts due to the local Drive In movie theater we always had in our small town. We got the best spot, which all the latecomers proceeded to crowd all around us blocking our view. Thank goodness I had a blanket out because they went right to the edges! But, hey there was a great view of Center City, “refreshments”

If you are in the Philly area this summer, you still have many chances to catch one of these free movies all over the city, including ones shown at The Oval, right outside the Art Museum on the Benjamin Franklin Parkway, which just opened last week.

What are some of your favorite summer events to attend? Fairs, outdoor movies, festivals, clambakes…cassette player swaps, Star Wars conventions, etc. etc.

Love,

The Cuisiner

French Lentil Salad with Tuna Steak

I must say, as much as I love Fall and Winter with their hearty meals and root vegetables, when it is 100+ outside, mashed potatoes just don't do it for me.

That's why I when I get to experiment with them, I really do love Summer meals with fresh vegetables, light dressings, and grilled meats. That's why when I finally got to experiment with green lentils, I chose this light green lentil salad with tuna steak.

I was really happy with the results of my little experiment, adapted from Whole Living.com. You can choose to eat these lentils warm or cold. They honestly taste good either way. I wouldn't suggest piping hot though, as this is most flavorful when slightly warm.

But don't worry! This makes great leftovers for the next day's lunch as the salad lasts up to three days when refrigerated.

And of course, I love how healthy, easy, and satisfying this dish is as a whole meal. This is a great Summer meal that is full of protein and low-fat deliciousness. If you can, try grilling the tuna steak, gently in foil on the grill for the best flavors of summer.

This is also one of the most easy recipes to make vegetarian or vegan: simply omit the tuna steak and substitute water or vegetable broth for the chicken stock.

French Lentil Salad with Tuna Steak

(Adapted from Whole Living)

2-3 meal portions

 Ingredients:

1 cup green lentils (or any type except red which turn to mush)

2 cups chicken broth 

1 carrot diced

1 shallot diced

3 stalks of celery diced

2-3 garlic cloves, minced

1 tbsp. olive oil

Dressing:

2 tablespoons herb de Provence oil

1 teaspoon Dijon mustard

1 teaspoon honey or agave nectar

5 leaves sage, chopped

Red pepper flakes to taste

1 tsp lemon zest

Juice half lemon

Pepper

Salt to taste

Optional:

6 kalamata olives, halved

1/4 cup red cabbage shredded

1/2 cup toasted almonds

Fresh basil or mint on top

Note: If you don't have herb de provence oil, try another infused olive oil such as garlic or truffle. If you don't have herb de provence oil, I recommend buying a bottle immediately!

Directions:

Heat the 1 tbsp. of olive oil over medium heat in a medium pot or saucepan. Add onion, garlic, carrot, and celery, and sauté, stirring occasionally for 5-6 minutes, until tender and lightly browned.

Add lentils and cover mixture with with 2 inches of chicken broth (water or vegetable broth.)

This  is a difficult measurement to eye-ball, so after 20 minutes, if lentils are still crunchy, simply add ½ cup of broth or water at a time until tender.

Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes.
Meanwhile, combine all dressing ingredients, and whisk together. Set aside. 

Drain lentils if necessary, reserving liquid. Let mixture cool to preference.

In same saucepan, gently combine lentils and dressing, trying not to crush the cooked lentils. 

Mix in optional ingredients and herbs into the lentil mixture. Top with tuna steak.

Tuna steak:

1/4 lb. tuna steak for each serving 

2 leaves sage, torn 

Drizzle herb de Provence oil

1 tsp. salt

Generous sprinkling of ground black pepper

Sprinkle garlic powder

Directions: 

Dress tuna steak with sage, oil, salt and pepper then place in prepared, foil lined baking dish.

Bake in oven at 350 until no longer pink but sill tender. Check around 15-20 minutes, and then continue to bake, adjusting heat if necessary. Tuna steak is much heartier than other fish and should be cooked more like beef or chicken. Just don't over cook!

Shredd tuna with a fork into large pieces and use to top the lentil salad.

Eat and be merry.

Love,

The College Cuisiner

Have you experimented with lentils? What's your favorite lentil recipe?

Our Wedding Photo Book

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Aaron and I just finished our photo guest book for the wedding with photos from our three years together. What do you think?

Cranberry Orange Quinoa Muffins

Between working full time, writing thank you notes for my amazing shower, and addressing wedding invitations, I've also been balancing how much I should hangout on the College Cuisiner versus how much I should be developing the new blog.

That’s right. You heard it first. We’re moving!

I hope to go live in a few months, (most likely AFTER the wedding) with an established theme and gorgeous design by the lovely and amazing Jennifer. hint hint. Yet, I want to continue to post at least a little here for all of you if that's agreeable.

Say yes.

With that, I made these Cranberry Orange Quinoa muffins and few weeks ago and was incredibly impressed. It may be passed my amazing tea shower but you can still host one of your own with these scone-like muffins.

I did get the plain Quinoa muffin recipe from Martha Stewart but made them my own with the tart and sweet cranberry orange combination. In my version, these muffins also use whole wheat flour and Turbinado Sugar that I like a lot better. So if anything, these muffins are a little healthy than their coffee shop alternative.

I also like that these muffins are not overly sweet, rather more like one of the traditional fruited scones I ate by the truckloads in England.

All these little babies need is some tea, butter or clotted cream if you have these! They are also very customizable from raisin (sultanas) to blueberry or even cherry basil.

Oh, and here are some sexy more muffin shots, simply because I took so many and couldn't decide:

 Do you like your muffin buttered?

Would you like someone to butter you muffin for you?

Cranberry Orange Quinoa Muffins

(adapted from Martha Stewart)

Makes 8-10 muffins

Ingredients:

1 cup quinoa, rinsed and dried (see this for the best fluffy quinoa)

1 ½ cups water (for quinoa)

1/4 cup vegetable oil, with extra for the pan

2 cups all-purpose whole wheat flour, plus more for pan

3/4 cup packed raw Turbinado Sugar (dark brown sugar works too)

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup whole milk

1 large egg

1 teaspoon pure vanilla extract

½ cup dried cranberries

4 medjool dates, finely chopped

Zest and juice of half a large orange (equaling 1/4 cup)

Note: this is a great recipe for leftover cooked quinoa. Just make sure you have two cups for the recipe. If you have leftover quinoa when making this recipe, save it for another use.

Directions:

Preheat oven to 350 degrees. 

In a medium pot, toast quinoa  over medium heat for one minute until nutty smelling. Slowly add 1 1/2 cups water to quinoa and bring to a boil. Reduce heat to low and cover.  Cook quinoa for about 15 minutes or until soft and fluffy and water is absorbed. Once taking quinoa off heat, do not open lid for five minutes for fluffiest quinoa. Remove lid and fluff with a fork. Set aside. You will need two cups cooked quinoa.

Meanwhile, brush 8 cups of a standard 12-cup muffin pan with oil, then lightly dust with flour. Then gently tap out excess flour from the pan. 

In a medium bowl, whisk together flour, sugar, baking powder, salt, dates, cranberries, and 2 cups cooked quinoa. 

In a small bowl, whisk together oil, milk, egg, orange zest and juice, and vanilla. Add wet mixture to flour mixture, and stir just until combined. 

Then divide batter among the prepared 8 muffin cups.

Bake muffins for 25 to 30 minutes or until toothpick inserted into the center of a muffin comes out clean. Be sure not to over bake or muffins will be dry. Cool the muffins in pan for 5 minutes and then transfer to a wire rack to cool completely.

Serve with your favorite cup of tea, butter or clotted cream!

Muffins can be frozen in a freezer safe plastic bag for up to one month. Simply take out and thaw, then heat up in toaster oven until just warmed.

Love,

The College Cuisiner

Oh, and here is a picture of the cutest Pixie-bob to walk the planet--Liam.

Tangy and Spicy Asian Potato Salad

I must admit: I have a love-hate relationship with potato salad. My mom makes the best red-white-and-bleu potato salad with new white and red potatoes and you guessed it-- homemade bleu cheese dressing. But when it comes to the standard bright yellow deli section version, I won't go near it.

So this week, along side tuna burgers from a back issue of Food & Wine, I made this tangy and slightly spicy Asian potato salad to go along with another the fusion-themed summer staple—the burger. Because for me, nothing says Summer than a burger and potato salad.

I like to think this Japanese- fusion; Asian inspired potato salad is the best of both worlds. Tangy and spicy with now familiar spiced flavors of your favorite sushi restaurant without the hopefully "too-fancy flavors" that would scare away deli-section purists. And it's brightly colored; so maybe that will evoke fond memories of the yellow mush version.

But with all seriousness, this is a delicious side for any meal: such as the grilled tuna burgers and edamame I served it with, or as a dish to take your nest summer barbecue or picnic. Either way, be adventurous and give this a try…

Tangy and Spicy Asian Potato Salad 

Makes 4-5 side servings

Ingredients:

5-6 medium red potatoes or 10-12 small new potatoes, washed and cut into 2 inch chunks (don't peel, rather cut away rough bits with a knife or grater.)

¾-1 cup mayonnaise (depending on how creamy you like it)

2-3 tablespoons sriracha (adjust for preferred spiciness)

1 tablespoon Chinese mustard or Colman’s spicy English mustard

2-3 tbsp. finely minced fresh ginger

2 garlic cloves, finely minced

1/4 cup chopped cilantro

1/2 cup finely chopped shallots or green onions

1 tsp. garlic powder

1 tbsp. soy sauce

2 tsp. freshly ground black pepper

2 tbsp. toasted sesame oil

Directions:

Bring 3 quarts of salted cold water and raw potatoes to boil in pot. Boil for 20 minutes or until potatoes are easily pierced with a fork. Immediately drain, rinsing with only a little cold water.

Meanwhile add all other ingredients except shallots and 1/2 of the cilantro into a small bowl, whisking together. Set aside.

When potatoes are finished, pour half of the dressing over the potatoes and gently coat the potatoes in the dressing with a wooden spoon. Try not to crush potatoes as best as possible.

Be sure to coat potatoes while still hot, allowing them to soak up the dressing.

Once dressed, allow potato salad to cool or for best results, make a day ahead and refrigerate overnight.

Add the rest of shallots and cilantro and adjust seasoning to taste.

If you like the flavors of a fancy chef special sushi roll, you'll love this potato salad:

Too spicy or not as creamy as you would like? Add a little more mayonnaise to taste.

Not spicy enough? Add some more sriracha, Chinese mustard and fresh ginger

Need more tang? Another splash of soy sauce or sriracha should do the trick.

As always, enjoy.

Love,

The College Cuisiner