The Hiatus is over. I am now a new yorker living in New York and its time to bring the Carnivore and the Vegetarian back from its slumber. I have been severely slacking on posting and reviews and basically anything C&V. With my new kitchen nearly up and running with all my supplies, I can start delivering some delicious food for your viewing and reading pleasure.
Just last night I decided to make a fresh quinoa salad, with red peppers, shallots, fresh corn and a few other things. I must give credit where credit is due, as the Vegetarian did have a part in this salad dish. She wanted the cheese, lemon juice, basil and quinoa added. Because I need my meat, I made a flash fried chicken breast with a sage. Unfortunately my new Cannon camera charger was eluding me, so I had to take a few pictures on my old point and shoot. Starting tomorrow, I’ll be back in business and I hope to also buy a photo light and fixture AND make a photo box (not by tomorrow) for future endeavors. I hope you enjoy and sorry for the wait.
Serves 6 as side dish, 2-4 as main dish
1 Cup cooked quinoa
1 red pepper diced
2 small shallots, diced
2 ears fresh corn, cut off cob
1 can black or kidney beans, drained and rinsed
1/4 cup fresh feta cheese
2 tablespoons lemon juice
1 1/2 tablespoons white wine vinegar or champagne vinegar
1 tablespoon butter
Fresh Basil, ~10-12 leaves, chopped
In a medium saute pan, add butter over low-medium heat. Add shallot, corn and red pepper, cook for about 5-7 minutes. Season liberally with salt, pepper and then add 1/2 tablespoon white wine vinegar, increase heat to high, cook an additional 2 minutes and then remove from heat and add to large bowl.
Add beans, feta cheese, quinoa, remaining white wine vinegar, basil, lemon juice and a touch more salt and pepper. Serve warm.
Flash Fried Chicken Breast
2 chicken breasts
1/3 cup flour
2 teaspoons dried sage
1 tablespoon cooking oil (sunflower, peanut, vegetable)
1/8 cup white wine
Preheat oven to 350.
Heat oil in oven safe skillet over medium-high heat.
While oil is heating, mix flour, sage, salt and pepper in a medium bowl. Dredge the chicken breasts in flour until coated.
Add chicken breasts to pan and cook on each side for approximately 4-5 minutes, until golden brown. Remove from heat, add white wine and place in oven until tender, about 5-10 minutes, depending on thickness of chicken breast. Mine was large and required another 8-10 minutes.
Remove from oven and serve with quinoa salad.