Coconut Quinoa with Seared Sausage and Peaches

Peaches, Sausage and Coconut Oil Quinoa
This is a healthy, filling and tasty meal that is easy to throw together in thirty minutes. It’s nearing the end of peach season and it’s with sadness that we say goodbye to one of the best years I’ve witnessed for this magical fruit. There was something truly special about the peaches on our tiny tree in the backyard. Matt brought one in to me a couple weeks ago and when I tasted it, the first thing I said was, “This tastes like a Jolly Rancher!” The summer peach is like the summer tomato – neither fruit can be reproduced in full effect and glory throughout the rest of the year. So we ate our modest harvest directly from the tree while standing in the yard and I cooked up the rest in a couple different meals.

The quinoa is nearly the show-stealer for this meal, though. Our good friend posted a quick tip on her Facebook feed a few weeks ago, mentioning that she loved to stir coconut oil into her quinoa at the end of cooking and top it with avocado. We tried that exact recipe and swooned. I made it again as quickly as possible and created this meal. The coconut quinoa and the sweet spice of the sausage and peaches paired perfectly together and tasted like summer. There’s not much time left to make meals like this, so hop to it!

Sausage, Peaches and Quinoa

Coconut Quinoa with Grilled Sausage and Peaches

  • Servings: 4
  • Difficulty: easy
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1 cup pearl quinoa
2 cups water
2 TBS extra virgin coconut oil
salt and pepper to taste
2 cooked sausage links (to serve 4)
1 TBS unsalted butter
1-2 ripe summer peaches, sliced

Rinse the quinoa for about a minute under cold running water. This may seem unnecessary to you, as it did to me the first time, but it’s the difference between good tasting quinoa and extremely bitter tasting quinoa. How ’bout I write “quinoa” one more time?

In a medium saucepan, bring the water to a boil and add in the quinoa and lower to a simmer and cover. Cook for about 20 minutes until water is absorbed. Or just follow the package instructions! When it’s done, stir in the coconut oil and salt and pepper and adjust seasoning to taste. If you want to go vegetarian, simply substitute avocado for the sausage and serve with seared peaches. For the sausage, add a tablespoon of butter into a clean skillet and sear the sausage until browned on both sides. Remove the sausage and add the peaches and saute until warmed through. Serve on top of quinoa along with the sausage.

 

 

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Savory Vegetable Souffles – Meatless Mondays Never Tasted So Good

Brussels Sprout and Cheddar Souffle Brussels Sprouts and Cheddar Souffle
Happy Monday After Daylight Savings Time!  This will be a hard week for many, getting used to the time change.  I love it once the adjustment takes place because I LOVE that it stays light outside till nearly 8:30 in the spring and nearly 10 in the summer.  We get to play later (it seems) and it’s important to not feel so closed in after months of the cold, dark evenings of winter.

I’ve been in a new, happy rut, lately.  On most Mondays lately, I’ve been making a vegetable souffle.  I hardly ever have my act together for dinner on Monday and I usually haven’t been to the store for the week (like today), but I nearly always have some sort of leftover veg in the fridge and (usually) four eggs.  Voila – this beautiful souffle, big enough for all of us to eat more than a big portion.  I’d say it would serve 4 as a side dish or 2.5 (like us) as a main. And it’s so versatile!Brussels Sprouts Souffle
The pics above were made with Brussels sprouts and cheddar and the pics below were spinach and gruyere.  I’ve done leftover broccoli with white cheddar, leek, and asparagus, too!  If you have eggs, cheese and some leftover vegetables, you have a meal!  And a really good one.  Every time I have made this, Olive has said, “this is a good meal, Mama.” Good enough for me!  It’s a wonderful vehicle for getting more vegetables into your little people, as well.
Spinach and Parmesan Souffle

Savory Vegetable Souffles

  • Servings: 4-6 as a side
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1/3 cup grated parmesan or fine bread crumbs
2 cups cooked vegetables, finely chopped.  Use boiled brussels sprouts, spinach, leeks, asparagus, kale, whatever floats your boat!
5 tablespoons butter
salt and pepper
1/4 cup flour
1 cup milk
4 eggs, room temp and separated
1/2 cup grated hard cheese – cheddar, gruyere, gouda, romano, parm, etc

Heat the oven to 375F. Butter a 6-cup souffle dish or 6 one cup ramekins, if you want everyone to have a nice, neat side dish of their very own.  Coat the sides of the dish with cheese or breadcrumbs. Cook your vegetable in salted boiling water until tender.  Drain and squeeze out as much moisture as you can.  Season with salt and pepper and set aside.

In a large saucepan, melt the 1/4 cup butter over medium heat, stir in the flour and cook, stirring frequently, for 2 minutes.  Whisk in the milk and cook until the sauce has thickened, whisking the entire time.  Season with salt and pepper to taste and add a splash more milk if it gets too thick (you want a thick gravy consistency).  Set aside off the heat.  Into your egg yolks, whisk in about 1/2 cup of the hot cream sauce to warm them and then return them to the rest of the sauce and whisk to incorporate.  Stir in the cheese and when it’s melted, fold in the vegetables.

With a mixer, beat the egg whites until stiff.  Stir a quarter of them into the souffle base and then fold in the remainder until no white streaks show.  Bake souffles on a rimmed baking sheet in the middle of the oven until risen and golden, 30-35 minutes.  The middle will be slightly wobbly if you’ve made it in one large dish.  Serve immediately!

*recipe adapted from The New Vegetarian Cooking for Everyone cookbook, which is completely fantastic so far.  Hasn’t steered us wrong, yet!

 

 

 

Spinach and Parmesan Souffles