Good morning to all of you. When C.K. sent a quinoa casserole that you will find in the lines that follow, she ended with a wish "for a vegetarian quinoa enchilada dish."
Maisie Percy stopped midbook to write down a literary request. "I am reading an excellent book called 'A Gentleman in Moscow' by Amor Towles. One of the meals the gentleman ate was a Latvian stew, which was described in this way: 'the onions thoroughly caramelized, the pork slowly braised and the apricots briefly stewed, the three ingredients came together in a sweet and smoky medley that simultaneously suggested the comfort of a snowed-in tavern and the jangle of a Gypsy tambourine.'
"Does anyone have a recipe for such a Latvian pork and apricot and onion stew?"
EASY STROGANOFF
After the flurry of holiday cooking, easier entrees are more than welcome. This ground-beef version of stroganoff came from Celia Marks' tome, "Come Into My Kitchen," where it was attributed to Mrs. Gilbert Govan.
Ground Beef Stroganoff
1 pound ground beef
1 onion, chopped
2 tablespoons flour
1 can cream of mushroom soup
3/4 teaspoon garlic powder
1/2 teaspoon nutmeg
1 teaspoon paprika
1 cup sour cream
Brown beef in a small amount of fat. Before it is quite brown, add onion and allow to brown lightly. Stir in flour, soup, garlic powder, nutmeg and paprika. Cover and cook until meat is well done, about 30 minutes. Just before serving, stir in sour cream. Serve over boiled noodles. Makes 4 to 6 servings.
(READ MORE: Courters' Kitchen: Classic Beef Stroganoff can be served many ways)
QUINOA ENCHILADAS
C.K. of Nashville "started life as an adult with this casserole that is easy to make and good for you. It came from damndelicious.net. I sometimes cook boneless chicken breasts when I don't have a rotisserie chicken on hand."
Quinoa Enchilada Casserole
Prep time: 10 minutes
Cook time: 45 minutes
1 cup quinoa
2 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped fine
1 minced jalapeño
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups shredded rotisserie chicken
1 cup corn kernels
1 cup red enchilada sauce (reserve 1 tablespoon for drizzling on top)
1 1/2 cups shredded Monterey Jack or other cheese
Garnishes:
Chopped tomato
Diced avocado
Freshly chopped cilantro
Heat oven to 350 degrees. In a small saucepan, combine quinoa and chicken broth, and bring to a boil. Reduce to a simmer, and cook until fluffy, 15 to 20 minutes.
In a large skillet, heat oil. Add onion, jalapeño and garlic, and cook until tender, about 6 minutes.
Add cumin and chili powder, and stir until combined, then add chicken, corn and enchilada sauce (reserve 1 tablespoon for drizzling), and stir until combined. Add 1 1/2 cups cooked quinoa (reserve rest for later use), and stir until combined, then top with cheese.
Bake until cheese is melty, 15 minutes. Garnish with tomato, avocado, cilantro and reserved enchilada sauce, and serve.
(READ MORE: How to incorporate protein-, fiber-rich quinoa into your diet)
SPECIALTY NUTS
The family cookbook of Robin Miller and Bob Bires, which arrived as a gift to Fare Exchange awhile back, contains both savory and sweet recipes for nuts. Mr. Bires is the chef who is speaking here.
"Sweet or savory, spiced nuts are the ultimate appetizer. I've made all kinds, but these two are my favorites. The first is a tapas recipe. The second is one of many variations of sweet, but hot, nuts that are popular, especially around the holidays.
Salted Paprika Almonds
1 1/2 cups whole almonds, in skins or blanched (by you; see note)
4 tablespoons olive oil
1 teaspoon paprika
Coarse salt to taste
In a roasting pan, put almonds and olive oil, swirling and stirring to coat evenly. Roast almonds in 350-degree oven for 20 minutes, tossing and stirring 3 times during the roasting. Drain on paper towels, then quickly dump in a bowl and sprinkle them with plenty of salt and the paprika, tossing to coat. Serve them the day you make them, either hot or cold (I prefer them cold and crisp).
Note: If you don't like the skins, blanch them. To blanch almonds, put them in a bowl, pour boiling water over them for 4 minutes, then put them in cold water for one minute. Drain them well, then rub off skins with your fingers.
Sweet and Spicy Pecans
2 tablespoons unsalted butter
3 cups pecan halves
1/2 cup packed brown sugar
1 teaspoon paprika
2 teaspoons chili powder (preferably hot like chipotle)
1 tablespoon ground cumin (or less)
1/4 cup apple cider vinegar
Salt to taste
Melt butter in a large skillet over medium heat. Add pecans, and sauté 3 minutes, until lightly browned. Stir in sugar, and cook until starting to caramelize. Stir in remaining spices. Add vinegar, and stir until liquid has evaporated. Season to taste with salt. Spread pecans on baking sheet, and bake in 350-degree oven until crisp, about 5 minutes. Cool and store in an airtight container.
TO FINISH
This first 2023 Wednesday may call for looking back. Thus it was for our friend Tom, eldest of six siblings, welcoming a brother home for a Chattanooga Christmas. "He told me, 'I don't want anything served at Christmas dinner that I have never tasted before.'" (You have to love that line.)
Tom then chose the dishes he would prepare for the feast: corn pudding and squash casserole, exactly as in the long ago.
In another branch of the same family tree, a father eschewed all memories, to his girls' great delight. Instead of their usual gourmet fare, he ordered a takeout feast from P.F. Chang's. No one complained. After all, the food tasted great and cleanup was a breeze.
As you reminisce about feasts past, it would please the rest of us if you would share a corn pudding or squash casserole from your history, or a shortcut gladly taken, or any other food memory that bears repeating.
Here's hoping you will respond.
REQUESTS
-- Vegetarian quinoa enchiladas
-- Latvian stew
-- Favorite food memories
TO REACH US
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.
• Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
• Email: chattfare@gmail.com