Reviving the Passion

So I could talk about how it's been more than three years since my last entry, but it doesn't matter. What matters is that the premise of this blog remains true. Food Is Love. In all of its forms and variations, food is the great level setter. It brings people together, allows conflicts to be set aside, stress to be forgotten and love to be realized. Of course it has to be cooked. Recently I took the time to get back into the kitchen and got myself elbow deep in preparing a meal.

Practice Thanksgiving is an opportunity to get turkey leftovers well ahead of schedule. Why wait until the last Thursday of November? This time around the bird was accompanied by smashed yukon gold potatoes, green beans with chili flake and almonds and a brussel sprout and quinoa salad that was garnished with almonds and dried cranberries (recipe below).

The key here was to spend an afternoon reacquainting myself with my kitchen, my knives and catching the fever again for getting creative with food. So the meal was quite traditional in its scope, but the timing and intent of it was what set it apart. This is the beginning of a larger plan. Get back to cooking, get back to writing and get back to believing that in food, there is peace. Oh, and to take pictures, another passion I have discovered recently. So let's see where this renewed journey takes us. Walk with me a while and lets remember that we should eat with a passion, cook with our hearts and remember...

Food Is Love...

 

Brussel Sprouts and Quinoa Salad

1 pound of brussel sprouts

8 ounces of quinoa

1/2 cup dried cranberries

1/2 cup slivered blanched almonds



Set oven to 400. Trim and slice brussel sprouts in half removing any unsightly outer leaves. Sprinkle with about a tablespoon of olive oil and lightly add salt and black pepper. Roast for 25 minutes turning them halfway through. They will char a bit but remember that is FLAVOR.

Prepare the quinoa. Place 1 cup of quinoa in 1 and 3/4 cups of water. Bring to a boil over medium heat then simmer for 12-14 minutes until the water is absorbed. Let stand for 5 minutes then fluff with a fork.

Prepare the vinaigrette:

1/4 cup balsamic vinegar

1 tablespoon finely minced garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Beat the vinegar in a bowl with garlic, salt and pepper until salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Combine the brussel sprouts, quinoa, almonds and dried cranberriesl in a bowl. Toss ingredients in 3 tablespoons of the dressing. It may not seem like enough but it will definitely flavor the salad properly and deliciously. Enjoy!