Quinoa Paella Recipe

I love Quinoa, (藜) . Not only does it only take minutes to cook, it's easier to cook than Brown Rice and it's very forgiving. Added too much water? Fine, Quinoa doesn't go to mush quickly, so just cook for a little longer. Added too little liquid? Cool, add some more liquid, bring to a boil and then let simmer for 8 minutes and repeat process again if necessary. I also find that a tight fitting lid to your wok/pot/pan makes fluffy Quinoa effortless.

Quinoa Paella Recipe

* 2-3 links of sliced Chorizo

* 2 cups of Quinoa (rinsed if necessary--you can buy already rinsed Quinoa from Costco)

* 4 cups of Chicken Broth

* Pinch of Saffron

* Cayenne Pepper to taste

* Paprika to taste  

* 2-3 handfuls of fresh Clams scrubbed and cleaned

* 2-3 handfuls of fresh Shrimp in shells

* 2-3 handfuls of fresh Scallops

* 2-3 handfuls of frozen Peas and Corn

* 2-3 handfuls of shredded baby Kale

* Parsley roughly chopped

* Lemon wedges

* Salt and Pepper to taste

Put wok on medium heat and spray with PAM. Add Chorizo slices and brown all over. Remove Chorizo with slotted spoon and add Quinoa. Toast Quinoa for a minute or two and mix into Chorizo oil. Add Chicken stock, Saffron, Cayenne and Paprika. Bring to boil, cover and then let simmer for 10 minutes.  When the broth in the pot has been mostly absorbed add Clams. In this recipe I'm using Shrimps in their shells--so it's appropriate to put them in the wok at this time. If you are using de-shelled shrimp hold off putting them in now. Cover and continue simmering for another 5 minutes. Don't stir too much if you want fluffy Quinoa. By now some Clams should have started to open and releasing their brine. You should be seeing pools of broth--at this time add de-shelled Shrimp (if you are using them), Scallops, Peas, Corn, and Kale. Bring wok to boil and then let simmer for 5-8 minutes and then let stand for a couple of minutes. When the wok has cooled down add Salt and Pepper to taste, Parsley and lemon wedges. 

Remember: If there is too little broth add more (maybe 1/4 of a cup at a time), bring to a boil and then let simmer for 8 minutes and repeat process again. If there is too much broth just bring wok to boil  and then let simmer for 8 minutes and repeat process again if necessary.

Spicy Meatballs in a Pernod Tomato Sauce Recipe

Geez, Bernsie, you were right--I haven't blogged in a long time.

I haven't posted anything since 2012, you say? Whoops. I don't know --it's just that back in 2012 I started really getting to know blogging culture and it was a turn off. I don't like how bloggers profess to be an expert on whatever they are blogging about. I, for one, am an expert at jack squat, but I did really like what I made for dinner tonight. The smell of Fennel and Tomato filled my apartment and I knew that this was going to be exceptional. I liked this meal so much that I wanted to blog the recipe so I could come back to it next time I fancied it.

Spicy Meatballs in a Pernod Tomato Sauce

* Half and half of ground beef and pork
* 1 Sweet Onion
* 1 handful of fresh Parsley
* Lawry's Seasoning Salt
* Chili flakes
* Olive Oil
* Pernod
* Tomato Sauce (my go to jarred sauce is Newman's Own)
* Salt and Pepper to taste
* Food processor
* Dutch Oven
* Fresh pasta
* Fresh Parmesan

In a Food Processor chop Onion and Parsley. Add to large bowl and then add Ground Meat. Mix with hands. Add a dash of Lawry's Seasoning Salt, Chili flakes and continue mixing by hand. Roll meatballs to fit in your palm and set aside.

Add Olive oil to Dutch Oven on medium heat. When the Dutch Oven gets hot add Meatballs (in batches if necessary). Brown Meatballs all over and then add a shot of Pernod--turn heat down to simmer and cover for 3 minutes. When your Pernod had reduced to your desired amount add a cup or two of Tomato Sauce. Mix, cover and let simmer for 5-10 more minutes. Taste and add more sauce, salt, pepper, whatever you want, baby. Keep warm.

In a pot, bring to boil and add fresh pasta. When the pasta is almost cooked--strain and leave 1 cup of cooked pasta water. Add a 1/4 of a cup of your Tomato sauce and add cooked pasta back to pot. Let sit for a minute or two and when the pasta should absorbs the sauce you can plate up.  This dish doesn't need to be smothered in Tomato sauce--so layer Pasta, Meatballs, Tomato Sauce and Parmesan.