Wednesday, October 31, 2012

Pumpkin Quinoa, Lemon Mustard Salmon and a Fall Mojito

After making last weeks pumpkin macaroni and cheese, I had some pumpkin left over so I decided to spice up my quinoa with it!

First I prepared 1 cup of quinoa with 1 cup chicken stock and 1 cup water.  You can also choose to do 2 cups chicken stock or 2 cups water.  I personally think that the chicken broth added amazing flavor.  After the chicken broth and water begins to boil, mix in the quinoa and cook for 12 minutes.

While the quinoa was cooking I sauteed about a 1/2 cup of red onion.  Once the quinoa is fully cooked, mix in the red onion and pumpkin along with some cilantro and mint.  Let sit for 15 minutes.

I paired the pumpkin quinoa with a lemon mustard salmon.  I mixed olive oil, dijon mustard and lemon juice until the mixture thickened.   I then placed the salmon flesh side down into the sauce and cooked it at 350 degrees for 10 minutes.

I then turned the salmon skin down, added red onion, cilantro and freshly ground pepper on top and cooked for an additional 10 minutes.

The Fall Mojito we made last week was delicious, and it smelled amazing!  It takes about 30 minutes to prepare so plan accordingly.

2 ounces apple cider
2 cups apple brandy
2 apples cut into chunks
6 cinnamon sticks
3 star anise 

2 ounces spiced dark rum (we used Captain Morgan)
1 ounce simple syrup
mint leaves to taste
1 lime

Step One:
Combine the apple cider, apple brandy, apples, cinnamon and star anise ans simmer for 30 minutes.  This mixture smells amazing and combines so many delicious fall flavors.

While this is simmering, take the mint and lime and muddle them in your glasses.

Once all of the flavors have combined strain and chill the liquid.  We put it in a martini shaker with ice.

 Then add ice cubes, some of the apple pieces and rum to your glasses, pour in the apple cider mixture and top with a cinnamon stick and sprig of mint for the garnish!

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