Tag Archives: leek recipes

Mushroom Quinoa Risotto

This is a delicious, healthy and very easy dish to make. Such an infrequent grouping of adjectives. I love making my quinoa risotto , especially during the week when I’m looking to prepare something quickly after a long day at the office but not willing to compromise on the flavor. This mushroom quinoa risotto really delivers. This starts with a base of sweet leeks which is layered with an assortment of wild mushrooms and then quinoa. Red chili flakes add the right under note of heat and parmesan the proper balance of saltiness. The result is a dish that rivals the best risotto. Even better than risotto is that warmed leftovers are just as good the next time!

 

From by the bay, wishing you healthy quinoa food memories!

Maryann

blog mushroom quinoa

Mushroom Quinoa Risotto

Serves 4

Ingredients

2 cups quinoa, rinsed

2 tablespoons olive oil

2 tablespoons unsalted butter

1 8-ounce package sliced crimini (baby bella) mushrooms

6 ounces fresh assorted mushrooms, stemmed, sliced

1 1/2 cups thinly sliced leeks, cleaned well

1/4 teaspoon red chili flakes

1 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

3 teaspoons chopped fresh thyme, divided

2 to 3 cups chicken stock

1/2 cup dry white marsala wine

1 piece parmesan rind ( 2″x 3″ x 1/2″ approximately)

Grated Parmesan cheese

Directions

Put the butter and oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the fresh mushrooms, and cook, stirring occasionally, until the mushrooms begin to brown, about 5 minutes. Add the leeks and cook until they soften slightly, about 2 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter and oil. Sprinkle with chili flakes, thyme, salt and pepper, and then add the  parmesan rind, broth and wine. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry. Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, remove the rind and stir in some grated parmesan cheese, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

Sausage, Collard Greens and Brioche Dressing

You’ll love this southern inspired dressing for your Thanksgiving table!  Buttery brioche is the base of this dressing mixed with italian sausage, leeks, collard greens and lots of fresh herbs. It’s super easy to toast your own bread for this dressing and layer your flavors. I love using leeks in place of the onions for a more subtle onion taste. Just be sure to clean them well before using them, they can have some dirt. I suggest soaking them a  little in water before cutting. When cooking with leeks use the white parts only and discard the green tops.
From by the bay, wishing you collard green food memories!
Maryann
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Sausage, Collard Greens and Brioche Dressing

Serves 12

16 cups brioche bread, cut into ½ inch cubes with crust

2 ½ pounds Italian sausage meat

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings approximately 2 cups chopped

1 bunch collard greens

3 stalks celery, minced ( include the leaves)

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, chopped

2 teaspoons rubbed sage

1 teaspoon fine sea salt

4 to 5 cups low sodium chicken stock

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet cook sausage meat, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add leeks, celery, thyme and sage. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to the bowl with the cooked sausage meat. Use the same skillet to add the collard greens and wilt about 5 minutes. Add 2 cups chicken stock and let simmer for another 10 minutes. Add collard greens and stock to the bowl.. Add the toasted bread cube, rubbed sage and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.

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Sausage, Brioche and Leek Dressing

I became charged with the Thanksgiving meal in my family many years ago when my niece was just a tiny little thing. Over the years, i have loved how much she appreciated the traditions of the holiday and meal. As happens with traditions – you never want to disappoint – so tweaking and changing a recipe everyone tells you not to touch always has some risk associated with it. My stuffing recipe is one such recipe so I was thrilled when I changed it up last Thanksgiving and the family loved the new stuffing! TThe key for my family is ensuring that I use lots of delicious sausage meat.  In addition to the sausage meat, this recipe calls for brioche bread, leeks, parmesan cheese and herbs. I definitely loved this stuffing, it’s hard to resist eating before it even goes into the oven. I have to stop myself from taking spoonfuls of the stuffing the night before the big feast. This year I might make a little extra so I can sneak a few bits of stuffing along the way to the holiday table!

From by the bay, wishing you savory stuffing food memories!

Maryann

 

 

 

blog leek stuffing

 

Sausage, Brioche and Leek Dressing

Serves 12

16 cups brioche bread, cut into ½ inch cubes with crust

2 ½ pounds Italian sausage meat

4 tablespoons unsalted butter

1 bunch leeks, sliced in rings

1 tablespoon fresh thyme, minced

1 tablespoon fresh sage, chopped

1 cup grated parmesan cheese

1 teaspoon rubbed sage

½ teaspoon fine sea salt

4 to 5 cups low sodium chicken stock

½ cup parsley, chopped

1 teaspoon fresh ground black pepper

Directions

Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet cook sausage meat, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add leeks, thyme and sage. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to the bowl with the cooked sausage meat. Add the toasted bread cube, cheese, rubbed sage and parsley to the bowl. Add 4 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.