Putzel Kitchen

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“My Favorite Dishes” Cooking Class

Recently I taught a four fascinating women some of my favorite dishes.  We cooked up a storm, laughed and enjoyed a beautiful lunch together with great conversation.  I promise you will be a big hit with any or all of these stand by recipes.

Quinoa Pilaf with Toasted Pepitas & Dried Cherries

Quinoa Pilaf is a current twist on the old rice pilaf and packed with nutrients and protein. This could be served as a side or add some leftover Green Herb Roasted Salmon and make it main dish.
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
15 minutes
Total Time
45 minutes

Ingredients

Yield: 8 servings
  • 1 1/2 C Tri-Colored Quinoa (1/2 pound)
  • 2 1/2 T Olive Oil
  • 1/2 C Toasted Pumpkin Seeds
  • 1/4 C Dried Unsweetened Cherries
  • 1/4 C Raisins
  • 1 tsp Fresh Thyme Leaves
  • 1/2 C Thinly Sliced Scallions or Chives
  • Salt & Pepper tt (to taste)

Instructions

Step 1

Rinse & cook quinoa: by rubbing grains together, rinsing off water, then add fresh water to cover quinoa by 1". Simmer partially covered for about 15 minutes or until water has been absorbed. Turn off heat and cover with a tight fitting lid for 15 minutes to finish cooking. Fluff with a fork.

Step 2

Toss quinoa in a large bowl with olive oil, salt & pepper and let cool.

Step 3

Mix in scallions, thyme, cherries, and raisins. Serve at room temperature.

Notes

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from Laura Frankel.

Short Cut: Make one day ahead of time (omitting scallion greens & thyme) and store in refrigerator. Bring to room temperature and add scallion greens and thyme.

Think Out of the Ice Box: Try adding roasted squash or dried cranberries.

Ginger Soy Salmon

This recipe is from my late uncle’s ex-wife. Although the marriage was brief, the recipe has been in our family for years now…enough said. It’s dee-lish!
Prep Time
10 minutes
Additional Time
4 hours
Cook Time
15 minutes
Total Time
4 hours 25 minutes

Ingredients

Yield: 6 - 4 ounce servings
  • 2 lb. salmon filet, skin on
  • ½ C tamari soy sauce
  • ½ C canola oil
  • 1 T brown sugar
  • 1 garlic clove, minced
  • 1 juice of lemon
  • 1 tsp. fresh ginger, chopped

Instructions

Step 1

Combine all ingredients and marinate fish 2-4 hours. Reserve some marinade to pour over fish as a sauce.



Step 2

Heat and oil grill. Sear flesh side down first to make grill marks. Turn and grill skin side down until fish is cooked.

Notes

Alternative Method: Don't have a grill? No problem. This can be baked for approximately 25 minutes @ 400 degrees F. If you want it browned, then place it under the broiler for a few minutes. When cooked, the internal temperature of fish should be 135 degrees F.


Think Out of the Ice Box: This marinade can also be used with skirt steak.

Kale Salad

Prep Time
20 minutes
Total Time
20 minutes

Ingredients

Yield: 8 servings
  • ½ C extra virgin olive oil
  • ¼ C freshly squeezed lemon juice
  • 3 garlic cloves, minced
  • ½ tsp. Salt
  • a pinch red pepper flakes
  • 2 bunches kale, about 14 ounces, torn/chopped into thin strips
  • ½ C parmigiano - reggiano Cheese, shaved
  • ¼ C toasted bread crumbs
  • 2 heirloom tomatoes, sliced

Instructions

Step 1

Whisk together oil, lemon juice, garlic, salt & red pepper flakes.





Step 2

Add dressing to kale and toss well to coat. Add olive oil. Let salad sit in dressing to tenderize kale. Can prepare a day ahead and store in refrigerator.





Step 3

Add bread crumbs & cheese and toss again.





Step 4

Top with sliced heirloom tomatoes.





Step 5

Can serve at room temp.

Notes

Short Cut: Pick up the pre chopped packaged Kale at Trader Joe’s.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Modified from True Food Kitchen’s cookbook.

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