I'm trying to reduce the amount of olive oil I use in cooking, so as better to follow the mandate of a book Anne recommended to Reeves. To this end I adapted a back-o'-the-box recipe from Ancient Harvest Inca Red Quinoa, making 4 substantial (or 6 medium) servings:
Halve, clean out somewhat (save the innards) and roast 2 (or 3) big tomatoes - - in 450 degree oven for 15 min.
Mince and saute 1 big shallot (or 2 med) in minimal oil until soft; use 2 qt.+ saucepan.
Boil 2 c. veg stock with 1 c. quinoa and the tomato innards until the stock is absorbed. Transfer quinoa to saucepan and let it saute with the shallot. (The recipe called for 1/2 lb crimini mushrooms to be sauteed first.) When it starts to stick a bit to pan, add 1/4 c. marsala wine (can get this as cooking wine; alternatively, could use strong red or port). Add 1 T. soy sauce (recipe called for 2 T. Tamari). Stir in 1/2 t. crushed fennel seed and 1 t. basil. (I used 1/2 c fresh basil from the windowbox.)
Top the tomatoes with the mixture.
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2 comments:
I testify to its tastiness!!
I maintain, however, that olive oil (in moderation) is good for you.
Sounds delicious! I bet crimini mushrooms would also be great in it.
But this going lean business ... nonsense!
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