Scarlet Roasted Vegetables ~ Quinoa ~ Sautéed Spinach
This dish from Alicia Silverstone's "The Kind Diet" will have your whole house smelling wonderful! http://www.savorsa.com/2010/11/scarlet-roasted-vegetables/
It just looks like fall. I believe I'll add it to the Thanksgiving menu this year! :)
It just looks like fall. I believe I'll add it to the Thanksgiving menu this year! :)
As usual, we don't have everything they mentioned so we just substituted. No shallots, parsnips, fennel bulb, kabocha squash, dried apricots, shoyu - we used onions, potatoes, fennel seed crushed, butternut & summer squash, dried cranberries, Bragg's Liquid Aminos. We also eliminated the olive oil, and did not oil the pan but put parchment on the bottom instead.
We served this over quinoa. I love the 'bubbly' texture of this grain (seed), and the excellent protein packed into this tiny nodule.
And...to meet my Engine 2 challenge - half the plate is filled with wonderful sauteed spinach. We put 1 Tablespoon Minced Garlic in the pan on med-low heat until it started smelling and sizzling a little. Then added in 1/2 cup water, and 2 large handfuls (maybe 5-6 cups?) spinach. Cover and let sit about 5-8 minutes, or until spinach is wilted (it will be considerably lower volume once cooked). When cooked to your favored consistency, put on plate, sprinkle with lemon juice and sea salt/black pepper to taste.
And...to meet my Engine 2 challenge - half the plate is filled with wonderful sauteed spinach. We put 1 Tablespoon Minced Garlic in the pan on med-low heat until it started smelling and sizzling a little. Then added in 1/2 cup water, and 2 large handfuls (maybe 5-6 cups?) spinach. Cover and let sit about 5-8 minutes, or until spinach is wilted (it will be considerably lower volume once cooked). When cooked to your favored consistency, put on plate, sprinkle with lemon juice and sea salt/black pepper to taste.
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