Avocado and Tempeh Multigrain Salad

I didn't have much expectation for this recipe. I even told Adrian "it's a very simple dinner" when he came home. Hence the pleasant surprise. Adrian thought he could eat this often (by the way I'm making it again tonight upon his consent). It's a plateful of crunch and creaminess thrown together with an intricate taste that vows to please your gastronomical sense.

I added grains to this salad to make it a complete one-bowl dish. I chose to use black quinoa and amaranth seeds. Although I have read about the nutritious benefits of amaranth but its culinary use was new to me. If you are mystically inclined and want to know why this "never-fading flower" was once banished by the Spanish, or what Aztecs did to harness supernatural power from this plant, click here.

Unlike the more commonly available white and sweet quinoa, black quinoa (although this looks more like a mix of black and red to me) is fruity in taste. I have always liked the way it looks when cooked: with a little white, spiral tail. The grain itself is soft and delicate and the tail is crunchy, which creates an interesting texture combination when eating the grain. You can go here to find out why quinoa is called "mother grain".

In case you haven't heard, I love tempeh. so, how can I not throw in some tempeh to this dish knowing that it is sitting and waiting for me in the refrigerator? I was cooking with organic black bean tempeh before. This time it's traditional tempeh made with whole soy beans. I was a little dismayed when Adrian said he didn't think the organic black bean tempeh was great. This non-organic soy beans tempeh, on the other hand, got his approval. I have to admit, this is better than the black bean tempeh. Oh well, guess I can spend less from now: this non-organic tempeh is 3 times cheaper than the organic tempeh.

I like diversity. It shows in my diet. Although there's only two of us at home, I almost always cook at least two dishes (plus a dessert), with more than a handful of vegetables. No wonder I have problem organizing the refrigerator! I digress.

Making a one-bowl dish is atypical of me. I felt uneasy having just one dish to serve. Therefore, I thought I'd throw in some black beans and wheat berry that I reserved from before. Still uncomfortable, I decided to make a cake. I only felt right and comforted once Adrian proclaimed he wanted to learn to cook this.

Multigrain:

• 1/2 cup organic black quinoa, washed and drained
  
• 1/2 cup organic amaranth seeds
• Cooked, frozen black beans
• Cooked, frozen wheat berry

1. Bring quinoa and amaranth seeds and 2 cups of water to boil. Turn the heat to lowest. Add a generous pinch of sea salt. Let it simmer uncovered for 15 minutes. If there's excess water, you may drain the water away.
2. Take enough of cooked grains that you need to serve. Stir in black beans and wheat berry to mix. Set aside.

Peanut Butter Dressing:

• 1/4 cup organic chunky peanut butter
• 1 glove garlic, smashed and chopped
• 1/4 cup lemon juice
• zest of 1 lemon
• 2 Tablespoons extra virgin olive oil
  
• sea salt to taste

1. Mix all the ingredients together. Add some hot water to thin out the dressing if necessary.
2. Stir 1/2 the dressing to toss with multigrains. Reserve the rest.

To Assemble Salad:

• !/2 cup Balsamic vinegar
• Tempeh, cubed
• 1 ripe avocado, peeled and cubed
• cherry tomatoes, halved
  
• Feta cheese, crumbled
• White sesame seeds, toasted
  
• Sunflower seeds, toasted
• Parsley, stem removed

1. Bring balsamic vinegar to a gentle simmer. Remove from heat when reduced to half the volume. Set aside to cool.
2. Fry tempeh on both sides till golden brown.
3. Place tomatoes, avocado and tempeh on top of cooked multigrains. Drizzle with peanut butter dressing. Top with feta cheese, white sesame seeds and sunflower seeds. Add balsamic reduction and decorate with parsley leaves to serve.
   

Kale and Cabbage Gratin

This came from New York Times Provencal Kale and Cabbage Gratin. I followed most part of the recipe except I substituted the herbs with thyme, parlsey and tarragon. I also added sliced Shiitake mushrooms and used cooked quinoa instead of rice.
I made this dish a day ahead and reheated. You can also prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.

Ingredients:
Serves 6

1 pound kale, stemmed, washed and cut in slivers

1 pound cabbage, quartered, cored and cut in slivers

A handful of Shiitake mushroom, sliced

3 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 large garlic cloves, minced or pressed

chopped mixed herbs (parsley, thyme, tarragon)

Salt and freshly ground pepper

2 eggs

1/2 cup cooked Quinoa

3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)

3 tablespoons breadcrumbs

1. Preheat the oven to 180C. Oil a two-quart gratin.

2. Sautee the chopped onion with a teaspoon of salt. Cook, stirring often, until tender and translucent. Stir in the garlic, thyme, parsley and tarragon, and cook for another minute until fragrant. Add mushroom. Stir in the kale (with just the liquid left clinging on the leaves after washing). Stir often, and when most of the kale has wilted, add the cabbage. (you may need to add some water to simmer the vegetables but not in my case). Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt.

2. Beat the eggs in a bowl, and stir in the cooked vegetables, quinoa and Gruyère. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on with olive oil. Bake 40 to 45 minutes, until firm and browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

Cauliflower and Quinoa Sushi Roll

This was the recipe that inspired me to cook Japanese. It's the quinoa, really. Quinoa is not only high in amino acids and nutritious but also tastety. I love the subtly nutty flavor of this seeds (NOT a grain). Cooked quinoa is creamy, fluffy and crunchy all at the same time. I once saw red quinoa in a health store in Kuala Lumpur. I should have bought it then. The only type they have here is yellow. According to my Encyclopedia of Healing Foods, quinoa has all the essential amino acids - excellent protein choice for vegan.

I found the recipe uses way too much boiling water for the amount of quinoa it requires. I should have just followed the cooking instruction on the package. Instead of using smoked salmon, I thought I'd try smoked snow fish for a change. I bought a small tin of wasabi powder and somehow figured my way of understanding the Japanese instruction based on the few Chinese characters on the label. It's actually better than most Japanese restaurants.

Makes 4 large rolls

Ingredients

• 250g Cauliflower Florets
  
• 75g Quinoa
  
• 225ml Boiling Salted Water
• 15ml Agave Nectar
• 15ml Rice Wine Vinegar
• 60ml Water
• 2 Tbsp Rice Mirin
• 4 Sheets of Nori
• 6 Spears of Asparagus, cooked
• 120g Smoked Salmon

To serve: pickled ginger, soy sauce and wasabi paste

To make the filling

· Blitz the cauliflower in a food processor until it forms small grains, resembling cooked couscous. (I was lazy to wash the blender and hence used only knife)

· Tip the quinoa into a pan containing the boiling water and cook on a moderate heat for 10 minutes.

· Meanwhile, mix together the agave nectar, rice wine vinegar and water.

· Add the cauliflower and vinegar mixture to the quinoa.

· Continue to cook until the cauliflower is just tender and the quinoa is cooked, adding a little more water if the mixture looks too dry.

· Add the rice mirin and mix well.

· Cover and remove from the heat.

· Leave to cool - the cauliflower and quinoa mixture can be made in advance and left in the fridge until needed.

To assemble the sushi

· Place a nori sheet shiny side down on a sushi rolling mat. You want the shorter side facing you.

· Spread a quarter of the filling onto the half of the nori sheet nearest to you, leaving about 1cm gap from the edge.

· Lay strips of smoked salmon horizontally across the centre of the filling.

· Lay a single row of asparagus horizontally on top of the salmon.

· Moisten the far edge of the nori sheet with a little water.

· Using the sushi mat and your fingers carefully roll the nori sheet up and over the filling.

· Roll up as tight as possible.

· Repeat with the other 3 rolls.

To serve

· Wet a sharp serrated knife and cut each roll into 6-8 portions.

· Serve with Japanese pickled ginger, soy sauce and wasabi paste.

I'm flooding Facebook with food pictures, no more

Just this evening, I was experimenting self-concoct recipes with leftover from weeks ago. They turned out to be surprisingly good. As I was proudly chattering about my genius cooking skill to the man whom very existence is the reason I enjoy cooking, this same man whom also acts as my inspiration jabbered with his mouth full "you should keep a blog".

Moment of revelation - he's bored of listening to my kitchen story. Just kidding.

I was hesitant of having a food blog because I get my recipes from other bloggers. But then, they too get their recipes from other bloggers/ cookbooks. I guess it's no secret that most of us cooks are not original anyway.

Also, I have been flooding my Facebook account with food pictures; pity my friends who can only drool and subsequently dream of the foods at night. I shall spare them the pain and move my "food archive" to a proper food blog.

Now that I have set up Cook from Scratch, I'm rather eager to post something. Should I start with the dinner that result from leftovers? What about the many pretty food pictures from before? Do I cook them again so I can blog about it? Can I just post all the past recipes so my blog looks active? Hmmm..... One step at a time, Shiang Ying, one step at a time.....

So, here's what transpired from the leftovers I found in the refrigerator:

Fresh Tomatoes and Zucchini Gratin that I adapted from Pinch My Salt . The recipe calls for yellow squash and Tabasco green sauce, which I didn't have on hand. I used yellow and red bell peppers, and smoked Tabasco instead. The original recipe swears by the MUST of Tabasco green though. The "gratin" turned out just fine with a flavourful taste. Looking at this picture, I should definitely put more effort in presentation.


Ingredients:
1 zucchini, sliced into coins
Half a yellow bell peppers, sliced
Half a red bell pepper, sliced
1 large tomato, cut into wedges
1/2 Cup grated Parmesan cheese
2 Tablespoon of fresh basil, chopped
1 clove garlic, minced
3 Tablespoon extra virgin olive oil
Pinch of salt

1. Preheat oven to 180C.
2. In a large bowl, combine the first 4 ingredients together.
3. In a small bowl, whisk together basil, garlic, salt and extra virgin olive oil.
4. Toss the olive oil dressing into the large bowl.
5. Pour the mixture into a baking dish and sprinkle with Parmesan cheese.
6. Bake in preheated oven for 30 minutes, or until zucchinis are soft.


Baked Smoked Salmon Cream Cheese with Pesto Quinoa that I dreamt up in my head. I made quite a bit of basil pesto two weeks ago. Some of it went to a Stuffed Portobello Mushroom with Camembert and Cranberries, and some was made into a pesto quinoa crust for a Baked Smoked Salmon. This Pesto Quinoa was leftover from the latter. Also, I've been very into baking bagel lately. Among the bagel spreads that I made is smoked salmon cream cheese. Hence another leftover.


Ingredient:
2 Cup Pesto Quinoa (frozen)
1.5 Cup salmon cream cheese
1.5 Cup grated Parmesan cheese
2 Tablespoon parsley, chopped

1. Preheat oven to 180C.
2. Press quinoa into the bottom of a baking dish to form a crust base.
3. Mix parsley and salmon cream cheese together. Pour over quinoa crust.
4. Sprinkle Parmesan over top.
5. Bake until browned.

I totally made this dish up. I willl post the recipes for pesto quinoa and salmon cream cheese from my previous cooking soon. Also, most of the steps I took tonight are spontaneous and not to scale. I shall be more precise in the future with proper measurement. (Note to self: Blogging takes a lot of works)

Last but not least, the true star of the night:

Dark Chocolate Peanut Butter Pudding
It's an open secret that I have a super-sweet tooth. I never feel bad indulging in sweets. I'm a strong advocate of moderate eating with a balance diet of everything good (for health) in life :) Besides, knowing the good quality ingredients I used in this no-no for Atkin's makes my sweet tooth tinkles with joy. This decadent dessert is so easy to make it would seem silly to buy from outside. Following is the original recipe, I've made a few changes to my own preference.

Peanut Butter Pudding:

1/2 cup sugar
5 teaspoons cornstarch
1/8 teaspoon salt
2 1/4 cups whole milk
1/2 cup creamy (smooth) natural peanut butter (made with only peanuts and salt) (Note: I used crunchy peanut butter simply because I like it.)
1 teaspoon vanilla extract (Note: I use only pure vanilla although it's more expensive but, you know....)

Dark Chocolate Pudding:
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder
Pinch of salt
2 cups whole milk
4 ounces good-quality dark chocolate, chopped (Note: I always choose 85% Lindt when it come to baking)
1 teaspoon vanilla extract

Topping:
1 cup chilled heavy whipping cream
1 tablespoon powdered sugar
chocolate shavings or curls, or cocoa (Note: I opted for ground cinnamon)

Directions
Make the peanut butter pudding:

Place the first 3 ingredients in a large saucepan and whisk them to blend. Whisk in the milk and bring it to a boil over medium heat. Boil until thick, whisking constantly, about 30 seconds. Whisk in the peanut butter, then boil until thick again, whisking constantly, about 1 minute longer. Turn off the heat and whisk in the vanilla, then divide among 6 glasses. Chill, uncovered, while you make the chocolate pudding.

Make the chocolate pudding:

Whisk the first 4 ingredients in heavy large saucepan. Gradually whisk in the milk, then whisk over medium heat until mixture comes to boil. Boil until thick, whisking constantly, about 30 seconds. Add the chopped chocolate and continue boiling until the chocolate melts and the pudding is thick again, whisking often, 1 to 2 minutes longer. Turn off the heat and whisk in the vanilla. Cool the pudding 5 minutes, then spoon it atop the peanut butter pudding in the glasses, dividing equally (about 1/3 cup each). Chill puddings uncovered until cold, at least 2 hours.

When you’re ready to serve, whip the cream with the powdered sugar into soft peaks. Spoon whipped cream on top of the puddings and garnish with shaved chocolate or cocoa.

Makes 6 servings.

Note: I never knew whipping cream takes THAT long to whip into peaks, even with blender. It helps to keep the cream REAL chilled before whisking. I had to stop and put it to freezer before I whisk it again, at high speed. I always have frozen raspberry in hand. It goes very well with the pudding. I'm also a big fan of ground cinnamon. I add it to almost everything sweet.