Wednesday, March 16, 2016

Pineapple Chicken Quinoa Salad


Pineapple Chicken Quinoa Salad – Great!
*Makes 6 servings
(Lori Boss)

1 1/2 c. water
1 c. uncooked, rinsed, Quinoa

Spices:
1 T olive oil
1 T lemon juice
1 tsp. ground ginger
2/3 tsp, ground cumin
1/2 - 1 tsp. salt (depending on how salty you like things)

Add-ins:
2 c. fresh arugula or spinach, roughly chopped
1 c cooked chicken breast, chopped
¾ c shelled, whole pistachios
1/3 c chopped green onions
½ c fresh cilantro, finely chopped
½ - 1 c. chopped fresh pineapple
½ c. dried cherries or cranberries, roughly chopped
½ c. flaked unsweetened coconut

Directions:
There are a few basic steps in cooking quinoa that are left off of package directions.
- First of all, rinse your quinoa by covering it with cold water rinsing it thoroughly. 
- Then drain it through a fine mesh strainer. Allow it to drain and dry for about 20 minutes to remove  all the water. Skipping this step will lead to mushy grains.
- Once the quinoa has dried, toast it in a dry pan until you smell the nutty flavor....about 5 minutes. This removes any water that may have been left behind by the rinse.
- Remove the quinoa from the pan, set aside.
- Cook 1 part quinoa to 1.5 parts water, broth, vegetable juice, or any taste yo may want. 
- Bring the water/broth to a rapid boil in a sauce pan.
- Add toasted quinoa and cover. Put the lid at an angle allowing the steam to escape.
- Reduce the heat to medium-low to maintain a strong simmer.
- Cook for 16 minutes or until all of the water is gone. 
- Remove from heat and remove the lid.
- Allow to cool and rest for ten minutes and then fluff with a fork.
- It is ready to make a delicious quinoa salad!

Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices and mix.
Add remaining ingredients and stir until evenly distributed.

You can serve this at room temperature or cold. Store in the refrigerator for up to 5 days. (If I am not using soon, I hold out the spinach and arugula to add at serving time.)

Deep Fried Turkey


Deep Fried Turkey

Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.
2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.
3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.
4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.
5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.