Beans and Wine

2 cans cannellini, Progresso
One yellow onion minced
2/3 stick of unsalted butter
butter
oregano
bay leaf
1 cup of white wine
dashes of cayenne
salt
pepper
half a cup of water
a pound of brussels sprouts trimmed and split in quarters


Brown onion in the butter. Add beans and let roast. Add wine before beans get too dry, and spices. After alcohol has boiled off, add brussel sprouts and water and let simmer for 20-25 minutes. Let stand. Serve over pasta or rice or whatever.

Serves 6

Smoked Salmon Mac and Cheese (Gluten Free)

Simplified version of smoked salmon mac and cheese originally conceived by Super Nummy .

5 cups 2% milk (4 C will work but not be as creamy) (organic, not Horizon brand or you’ll have a sweet mess on your hands)

1 entire package (6 oz) Applewood smoked gruyere grated (or cheddar if you can't find it)

1 package Tinkyada GF pasta (brand with bunnies on it)

4 oz smoked wild caught salmon (smoked trout also works)

two handfuls of fresh arugula or spinach (optional)

little dash of cayenne 

dash of freshly grated nutmeg

salt

pepper

Put dry macaroni and five cups of milk into a casserole or cast iron pan and bake at 325 for half an hour. 

Take out pan, increase heat to 375. Into hot macaroni, mix the shredded cheese, salmon broken into chunks and stir. Add the arugula or spinach, stir. Put it back in the oven with no cover for 20-30 minutes.

Think about things.

Take it out and let it stand for 10 minutes as it will be very hot.

This should thicken up really well and not require cornstarch or flour. It makes a gooey mac and cheese, not dry or runny.

The original calls for dry mustard and buttered bread crumbs, but it was very tasty without these.

Quinoa Sweet Potato Salad

This is the original, but the one I brought to class was a bit different:

http://www.theglutenfreevegan.com/2014/03/quinoa-roasted-yam-pepitas-with-cumin-lime-dressing/

First, I used a very plain dressing: one part lime juice, two parts olive oil, black pepper, salt, cumin, a little coriander and chili powder. I wish I had this in amounts, but I just eyeballed it. I think you can use a lot more cumin than you might think. It's good to add a tiny bit of water to all these dressing ingredients and then shake them up in a jar or container. I did put a little minced onion in, but the green onion is kind of better I think.

I boiled 6 cups of water, and put in 3 cups of quinoa.
I let it simmer for maybe 20 minutes and then turned it off when a little water was left to let it really absorb the last bit without burning.

I peeled and cubed two yams. I told Dan Arra from our class I normally buy my yams from some farmers that set up a market in my neighborhood, but the yams I used in your all's were exceptionally good and from Target (!). I roast them at 400 with cumin, coriander, chili powder and lots of olive oil until they are soft. I can't tell you how long this is. It might be 35-45 minutes.

I took about a half a cup or raw pepitas/pumpkin seeds and roasted them in a pan dry until they popped for a while. I shook the pan around while this was happening.

I put the dressing in the bottom of a big bowl, put in the quinoa, the yams, the pumpkin seeds and the dressing. Then I cup up a really ripe avocado and put it in. It's better when it's either room temperature or cold. Sometimes it tastes weird when it's still warm. I put lentils in a different one. That should be pretty good too, though technically, quinoa is very protein heavy. (This is what a recipe looks like when written by a poet, sorry to say).