On the Side

Here are a few side dishes I've made recently:

I've had the sauteed mushrooms from our Thanksgiving dinner at The Mogul on my mind ever since. I whipped these up to go with Chris' steak one night, and they did not disappoint.

Wine Sauteed Mushrooms
based on this recipe at Easy-Wine.net

1 lb. sliced mushrooms
3 Tbsp. unsalted butter
2 cloves garlic, chopped
1/3 c. dry white wine
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
Salt and pepper

In a pan, melt butter over medium high heat. Add mushrooms and saute until browned and soft. Add garlic and wine and continue to stir for 5 minutes. Sprinkle lemon juice and parsley over mushrooms and toss. Add salt and pepper to taste. Serve immediately.

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I made this quinoa salad the other night. I really like quinoa, but only ever make my Quinoa with Black Beans and Sweet Potato, so it was time to branch out. I saw this recipe at Vegetarian Times, and immediately wanted to make it. It makes a lot of salad!

The soup here is potato-leek from "How to Cook Everything Vegetarian"

Spinach-Quinoa Salad with Cherries and Almonds
from Vegetarian Times

1/4 c. sliced almonds
1 1/2 c. quinoa, rinsed and drained
2 c. spinach leaves
1 c. dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 c.)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 c.)
1/4 c. plain low-fat yogurt
3 Tbsp. olive oil
2 Tbsp. lemon juice
2 cloves garlic, minced (about 2 tsp.)

Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed. Remove from heat and cool, covered, in pot.

Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach. (I forgot to buy spinach, so I used about a cup of chopped frozen spinach, which I defrosted and squeezed the excess water out of.)

Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.