Shabbos dinner somehow grew from just me and Rich to three guests at our table Friday night. In my fridge I had three beets, a head of cabbage, five mushrooms, and a block of feta. We feasted.
I was very silly and didn’t take photos of our food before we supped, so what I have here are leftovers — hooray for leftovers! I have no shots of the cabbage and mushrooms, which turned out to be the hit of the night. I didn’t do anything special to them — just sauteed up an onion for a good long time until it began to caramelize, tossed in some garlic, then the mushrooms, then the cabbage. Right before I took it off the flame I added two sage leaves. All I did was cook the cabbage down until it was too exhausted to put up a fight anymore. Limp, molted green and muddy brown, it probably wouldn’t have made very pretty picture, but it tasted great.
The beets took 25 minutes in the pressure cooker.A very simple dish: I cubed the beets, and half a block of feta, then drizzled balsamic vinegar and sprinkled fresh mint (from my container plants outside) on top.
I used the other half of feta for the quinoa, chickpea, and farmers’ market tomato salad. I cooked the chickpeas in the pressure cooker for 11 minutes with some bay leaves, a teaspoon or so of whole black peppercorns and two cloves of garlic, unpeeled. While that was going on, I cooked the quinoa in my rice cooker — no muss, no fuss. Quinoa is a great pantry staple: protein, carbs, fat, calcium, you can get a pound of it for less than $4 in bulk at Harvest Co-op.
As for feta, here’s a tip: If you go the Market Basket in Somerville — which, by the way, has FANTASTIC produce at the some of the best prices in town — head over to the deli counter. On the right hand side up against the wall is a counter fridge. Inside you’ll likely find huge blocks of really decent feta for about $4.
To dress the quinoa salad, I combined:
6 TBS olive oil
3 TBS red wine vinegar (I like my lips to pucker, so I always go 2 to1 with my dressings, while I think most recipes will say 3 to 1)
1 clove of garlic, minced
1/8 teaspoon mustard (I’m actually pretty anti-mustard, but it can’t be beat for emulsifying salad dressings)
a pinch of salt
a few grinds of fresh black pepper
2 teaspoons agave nectar (you can do honey, too, but I like the sweetness of agave, and it’s good to have on hand for vegan salad dressings)
2 TBS chopped fresh mint
I put all these together in a glass jar, and shook. That’s all. This is basically the blue print for all my dressings.
Make sure to let the quinoa cool down before you dress it. Otherwise it will soak up everything and you’ll be wondering where all your flavor went. I speak from experience!
Quinoa salad on one of my new plates... thanks Freecycle!