With the heaviness of thanksgiving feast just around the “waist side”, I decided to add some yummy quinoa to the table for a small friendsgiving dinner we had last night! What’s great about this dish is you can prepare it in advance. I found the super easy recipe on Food and Wine and altered it a bit. Now, let’s head over to the kitchen, all you bacon lovers, and get to cooking:
Makes 4 servings.
1/3 cup slivered almonds
1 tsp. vegetable oil
3 thick slices of Applewood-smoked bacon (cut into 1/4-inch dice)
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 tbsp. chopped parsley
1 tbsp. minced chives
Freshly ground pepper to taste
Cranberries for a little sweetness, to taste
- Preheat the oven to 350°. Spread the almonds in a pie plate (I just used a baking tray) and toast in the oven until golden brown (4 minutes); let cool.
- In a medium saucepan, heat the oil. Add the diced bacon and cook over moderately high heat until the fat has rendered (about 2 minutes)
- Add the shallot and cook, stirring a few times, until softened but not browned (about 1 minute).
- Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock is absorbed (about 17 minutes).
- Remove the quinoa from the heat and let it stand, remain covered for 5 minutes.
- Discard the sage and fluff the quinoa with a fork.
- Stir in the chives, parsley and toasted almonds. Season the quinoa with pepper. Add some cranberries if you want this to be savory and sweet, and serve!
HOW TO: This isn’t one of the healthiest recipes I’ll post, but it will be a delicious one! : )
My sister actually made this a while back and it was bomb.com… Thought I needed to make this myself and share the recipe that she learned from sallysbakingaddiction.com, an awesome site filled with mouth watering recipes! So get your ingredients ready:
Suggested to use an 8×8 pan but I ended up using a big Pyrex bowl because that was all I had available. (So what, dough!)
- 3 Tablespoons unsalted butter, cold
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup slivered almonds
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
- 1 cup milk (almond milk works fine too)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup chocolate chips (your prefernce of: dark, milk, semi-sweet or white)
- 1& 1/2 cups fresh or frozen (thawed) unsweetened raspberries
Spray baking pan with a non-stick spray (or what I did was coat it with thin layer of coconut oil). Set aside.
Preheat oven at 350ºF
Let’s start with the STREUSEL:
Gently mash up 3 tablespoons of cold butter in a small bowl. Add 1/4 cup all-purpose flour + 1/4 cup sugar and mix around with a fork. You want a chunky and crumbly texture. Add almonds. Set aside.
Now for the CAKE:
In a large bowl with a handheld or stand mixer, add your flour, sugar, butter, milk, vanilla extract, baking powder, salt, and egg. Beat on low until everything is sufficiently combined – about 2 minutes. Scrape down the sides of the bowl as needed. Do not over-mix.
Lay it on – Spread half of the batter into your prepared baking pan. Layer with half of the streusel, then add in most of your raspberries and chocolate chips. Repeat with the rest of the batter and streusel. Top with remaining raspberries and chocolate chips.
Let it bake:
Bake for 45-50 minutes, covered. To determine if done – stick toothpick in the middle of cake and if toothpick comes out clean, voila! You’ve just finished baking a raspberry choocolate coffee cake!