Quinoa, Corn & Spinach Chowder

I know this is getting boring but soup is just so nice and easy to fix. And Deborah Madison's soup book is a joy. So here is the one we enjoyed last night with a few modifications.

INGREDIENTS

3/4 cup quinoa (rinsed thoroughly under running water}
7 cups water
2 cups frozen corn, cooked
2 tablespoons olive oil
3 garlic clove , finely minced
1 jalapeno chile , seeded and finely minced
1 teaspoon ground cumin
sea salt and pepper, to taste
3 medium potatoes , peeled and diced into 1/4-inch pieces

1/4 lb feta cheese , cut into tiny cubes
one package baby spinach
3 green onions , including greens thinly sliced
1/3 cup cilantro leaves , chopped
1 hard-boiled egg , peeled and diced (optional)

DIRECTIONS

Simmer the quinoa in 7 cups boiling water for 10 minutes.
While the quinoa is cooking, zap the corn
Drain quinoa, but reserve liquid.
Heat the oil in a 3-quart saucepan with garlic and chile, cook for a minute over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn.
Turn off the heat, taste for salt, and season the soup with pepper.
Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you’re using it.

This was good soup!

Namaste.

Pasta with Mushrooms, Spinach and Toasted Pine Nuts

Today's "bust out happy with the leftovers" recipe is pasta with mushrooms, spinach, and toasted pine nuts. Serves TWO.

Here are the ingredients:

1/2 Package Fettuccine
2 oz. toasted pine nuts
1 Pkg. Fresh Baby Spinach
1 lb. Cremini Mushrooms, sliced thickly
1 tsp. fresh minced garlic
1 Tbsp. Fresh Thyme
1 tsp. red pepper flakes or to taste
3 Tbsp. Olive Oil
Sea salt
Cracked Pepper

1. Get the water going to cook the pasta so its ready when you complete step .
2. Heat 1 Tbsp. oil in a large pan on high heat
3. Saute mushrooms rapidly until about half done, remove from heat.
4. Wipe pan and heat second tbsp of oil.
5. Cook garlic in oil until bubbling.
6. Saute spinach on high heat until wilted. Heat should be high enough to prevent water build up. Remove from heat.
7. Wipe pan and heat last tbsp. of oil
8. Drop red pepper flakes into the oil and heat until fragrant.
9. Add mushrooms back to pan and stir until mushroom juices are bubbling merrily.
10.Add fresh thyme to mushrooms and saute for one minute.
11.Add spinach to pan with several good grinds of black pepper.
12.Saute all the ingredients over high heat for one minute.
13.Remove from heat and add the drained hot pasta. Toss thoroughly. Salt to taste.
14.Serve in warmed bowls. Top with plenty of toasted pine nuts.
15.Enjoy!

Namaste.