Time to get excited – I have another giveaway!
Aida Mollenkamp’s new book, Keys to the Kitchen, is a new food bible. I planned to post this yesterday, but the book has so much that summing it up in a post is a nearly impossible task. In fact, it took me about 20 minutes to explain why I love this book to Jack (and I talk fast, so you don’t want to know how long of a post that would be). Simply put, the book is beautiful, informative, helpful, and will make anyone, at any skill level, a better cook for having the tools it provides at their disposal. If you cook at home, you want this book.
One of my favorite things about the book is how each recipe has a “takeaway” and some suggested “riffs.” Aida takes you through the basics of a recipe and then shows you how to get creative… which is the part of cooking that I love the most. I was immediately drawn to the quinoa fried rice – I always have some quinoa in the fridge, Jack will never say no to having “eggs” and “fried” in his dinner, and fried rice is one of the most “riffable” dishes you can make. This turned out delicious, and I’m sure I’ll be riffing on this one pretty often. (see the recipe below for my riffs)
this giveaway is now closed, a winner has been notified.
special thanks to Chronicle Books for hosting this giveaway.
Purchase a copy here. Also, check out some other friends participating in Aida’s Virtual Dinner Party:
Bev Cooks Dixie Caviar Edible Living Family Fresh Cooking Girl Hunter
Heather Christo Cooks Hip Foodie Mom Hola Jalapeño Ladles and Jellyspoons
Matt Bites Shutterbean Sprouted Kitchen Southern Girls Kitchen Stir and Scribble
Tartlet Sweets The Culinary Life Three Many Cooks Turntable Kitchen
Two Peas and Their Pod Vanilla Garlic Weelicious What’s Gaby Cooking
With Style & Grace
3 cups cooked quinoa (or bulgur, couscous, or whatever grain you have)
1 tablespoon canola, grapeseed, or peanut oil (although I used coconut)
6 garlic cloves
4 green onions, thinly sliced
4 oz. shiitake mushrooms, stemmed & sliced
1 cup frozen edamame
1/4 cup thinly sliced basil or cilantro
2 large eggs, beaten
1 tablespoon low-sodium soy sauce
chile oil or red pepper flakes, and additional soy sauce for seasoning (optional)
Break up the cooked grain to remove clumps; set aside.
Heat the oil in a large nonstick frying pan over medium-high heat, and swirl to coat the pan. When the oil shimmers, ad the garlic and green onions and cook until aromatic, about 30 seconds. Add the mushrooms, season with salt, and cook, stirring rately, until browned, about 5 minutes.
Add the grain, edamame, and basil, toss to coat with oil and heat through. Cook until the grain is golden brown, about 3 minutes.
Make a well in the center of the mixture, exposing the pan bottom. Put the egg and soy in the well and stir until just cooked through. Break up the egg mixture and stir into the grain-vegetable mixture, stir-frying until the edges are golden, about 3 minutes. Taste and adjust seasoning with chili oil or red pepper flakes, and soy sauce. Serve immediately.
Aida’s suggested riffs:
- Feel free to bulk up the veggies and add in peas, steamed broccoli, roasted peppers, or spinach.
- Add in some tofu, shredded chicken or pork for a one-dish meal.
- I added few handfuls of kale (after the mushrooms were cooked, but before adding the eggs)
- I added some grated fresh ginger along with the garlic
- I added an extra egg only because after all that kale I wanted mine “egg-ier”
- I topped mine with extra scallions, toasted almonds & sesame seeds, & a drizzle of sesame oil