I made some Qrazy Quinoa!!!

This is a dish I made up. I was in the mood for something hearty and healthy, so I conceived of the most hearty and healthy and delicious dish ever made: a cornucopia or roasted veggies, superfoods, carmelized onions and leafy greens coated in delicious pesto.

Qrazy Quinoa, an SG orig

Ingredients

1 large butternut squash
2 cups quinoa
1 bunch kale
1 red onion
1 can corn
1 cup pesto (click the link to see how I make it. You can always buy some, but it's so easy to make yourself and tastes much better when it's fresh.)
1 1/2 cup cherry tomatoes
2 large cloves garlic
salt & pep
some olive oil
grated parm
crushed red pep

Preheat the oven to 400 degrees, and then sit down, put on some jams, and deal with your squash. Skin and chop that sucker into 1-inch cubes. This will take about 30 min of good hard physical labor. Then spread out the cubes on a baking sheet, sprinkle them with olive oil, s 'n' p, and pop it in the oven. I didn't pay close attention to time, but I think they roasted for about 30-40 min. You know they're done when they start browning and you can pierce them easily with a fork. About 20 minutes into this time, you will want to start roasting your cherry tomatoes. Same thing: toss 'em on a baking sheet with oil, s, p. They take about 15-20. They'll brown a little and start to pop and shrivel when they're done. Don't overcook--you want them to still be juicy.

While all that roasting is happening, make your pesto and cook your quinoa. Depending on the brand you buy, you may have to rinse it first. Then, just follow the instructions on the box: twice the liquid to quinoa, bring it all to boil, then cover and simmer. I like to cook my quinoa in broth, or maybe half broth half water for a little more flavor.

Now you've got some veggies roasting AND some quinoa simmering. Time for the kale and onion. Heat up some olive oil in a pan. Coarsely chop the onion, and throw it on, letting it carmelize. Mince the garlic and throw that on too. When that stuff is almost done, rinse and chop the kale, and add it to the pan. It will cook down pretty quickly--you don't want it to get too wilted. 5 min should do it.

Ok, now ALL THE COMPONENTS are ready. Dump them all into a huge bowl or pot, PLUS THE CORN!!! and mix it all together. Serve with the parmesan and red pepper for garnish.

The end.

I make pesto all the time and it is so easy and delicious!

I made pesto pasta last night and just had leftovers for lunch and it was SO delicious I feel like I should tell the world. EVERYBODY MAKE SOME PESTO! It is so easy and gratifying!!! You probably think that only your Italian friend's grandma can make perfect pesto, that it takes some secret magic touch. But it's not true! It's actually so simple and easy to make and pretty hard to screw up.

I am going to tell you my method. First let me tell something about me that you may already know from reading this blog:
I hate hate hate food processors. I don't know what is wrong with me, but I can never get them to work right, and it is so frustrating I can't take it. (Alena, I could really relate to your feeling of wanting to cry when your Cuisinart wouldn't work at first. In fact, I almost cried reading that post, I empathized so much.) BUT I LOVE my trusty hand blender, and have yet to find something you are supposed to make with a food processor that you can't make with a hand blender.

SO. Here's how I do it:

Put the following ingredients in a big sturdy bowl:
2-3 bunches fresh basil leaves. (Last night I also threw in a handful of arugula, which added some nice bitterness to the flavor. Sometime I would like to try making pesto with just arugula.)
About 1/2 cup pine nuts
4 garlic cloves, smashed (Feel free to increase or decrease depending on how much you like garlic. Although I think 4 cloves is on the garlicky-er end of the spectrum, so maybe you shouldn't put in too much more than that.)
1/2 cup extra virgin olive oil (I am not sure if this is exactly how much I put in. You want to put enough in to get everything wet enough so it will blend, but you don't want it too liquidy.)
about 3/4 cup freshly grated parmesan
The juice of one lemon (Not everybody does this, but I think it is essential to the flavor--adds a little sweetness to counter all the saltiness.)
Salt/Pepper to taste

Stick that hand blender in and blend away. Hand blenders are also called "immersion" blenders for a reason--you really have to bury it in your ingredients--if you hold it at the surface it will make a mess and not blend as well. You may have to stop a couple of times and scoop the stuff off the blades with your hands to make it blend better.

I like a thicker pesto. Some people like it to be really smooth and thin. Up to you.

Now look. You are done, and you only got one bowl dirty. And you can clean your hand blender by just taking the detachment off.

What are you gonna use your pesto for? Well, you could put in a pizza. You could make some pesto lasagna. You even put in on a sandwich. Make that sandwich a PANINI!!!

Or, you could just make the traditional pasta.

I like thin spaghetti with pesto. Here's something easy you can add to it that will make it EVEN MORE DELICIOUS:

Roasted grape tomatoes.

Here's how you do it:

Preheat the oven to about 425. Put a whole bunch of grape tomatoes on a baking sheet. Toss them with olive oil, salt and pepper. Pop those babies in and let them roast for about 15 minutes. They will burst and get wrinkled and slightly browned. Don't let them get too burnt--you want them to still be soft and juicy and tomato-y. (tomatoey?)

Throw them into the pasta.

Put tons of red pepper and more cheese on top.

This is a good summer dish because it has a lot of fresh ingredients and doesn't require much cooking. It's also just as good cold.

DO IT!