Tag Archives: Onion

Quinoa Stuffed Zucchini

7 Oct

One thing I don’t really understand about restaurant patrons is this: why do you always try to order from someone who is not your waiter? Maybe you don’t pay much attention so you can’t remember which one of us is your server? But…I’m a girl. The busboy is a boy. So you could at least differentiate between us. I know you’re probably super psyched about that tiramisu. But I just brought you the dessert menu, and I promise I will be back within a couple minutes to see what you want. In fact, right now I’m standing right behind him, about to ask you what you want. So maybe you could wait 2 seconds for him to clear your plate and I’ll get that order from you?

Pro-tip: At least at my restaurant, only your server can access your order in the system. Another server can’t enter whatever you ordered for me. So when you tell someone else you want a refill of wine, they have to first find me, tell me, remember what you asked for and what table you’re at. By the time they do, I probably would have already come over and gotten the order from you personally.

But I do love waitressing. Especially when you’re just at that right amount of busy that you never really stop moving but you are still able to get to every table as often as you need too.  And since I love food, I especially enjoy when people ask for recommendations. I have some strong feelings about some of those dishes.  People veer away from things named Hunkar Begendi, and they just need someone to assure them that it will be the best decision they’ve made all week, even if they can’t pronounce it.

Also the nachos are great when you’re drinking margaritas. No really, we’re a Turkish restaurant, I swear.

I’d also like to admit right now that I am REALLY bad at carrying martini glasses. I didn’t know it was possible to so consistently spill things on myself. Why did we design a glass that is shaped with what seems like the sole purpose of spilling alcohol?

So yes. In case you were wondering, I did just spill some of your Cosmo down my arm. My bad.

One side effect of waitressing, though, is that I’m really not cooking as much as I was before. Two nights a week I eat at the restaurant after my shift, and a lot of week nights I’m throwing together something easy. So, I’ll try to post something up here whenever I make something worthwhile, but it’s likely going to be less frequent than I would like. My mom has been hassling me to post this recipe, since she saw a photo of the finished product but I didn’t get this post together until WEEKS later. Sorry, mom! (Also you might be saying “your recipe calls for shallots, but I see onions in that picture.” True. I used onions, but after eating it, I think shallots would have tasted much better, so I highly suggest going that route.)

Stuffed Zucchini
Serves 3
3 medium zucchinis
1/2 cup quinoa, rinsed
1 cup water
1/2 tsp salt
1 Tbs olive oil
2 ears sweet corn, cut off the cob
1 large tomato, diced
2 shallots, diced
1/2 cup mozzarella cheese
Preheat oven to 350 degrees.
Slice zucchinis in half longways. Use a spoon to scrape the seeds out, creating a small hollow area in each zucchini, like little zucchini canoes. But don’t take out too much, you still want to taste the zucchini. Set aside on a baking sheet lined with foil.
Add quinoa, water and salt in a small pot and bring to a boil. Cover and reduce heat to low. Let simmer for 15 minutes or until water is absorbed and quinoa is fluffy and semi-transparent. While quinoa cooks, heat olive oil in a medium pan over medium-high heat. Add shallots and sweet corn and cook for 5 minutes. Set aside.
When quinoa is finished cooking, taste and add additional salt if needed. Add shallot and corn mixture to quinoa. Add tomatoes and mozzarella and stir to thoroughly combine.
Divide quinoa mixture among hollowed out zucchinis. Top with a little extra shredded mozzarella.
Cook stuffed zucchinis for 15 minutes or until cheese on top is bubbly.

Sweet Corn Polenta

12 Jul

I hope everyone had a great Fourth of July! I know it’s a little late…but this polenta is a great Fourth of July appetizer. I made it for my family and it was a hit. We took part in the traditional Towanda Fourth of July festivities, I woke up early  on the 4th to bake the cake that would become Pioneer Woman’s Strawberry Shortcake Cake. Then it was time to gather and prepare for the flea market and parade.

We headed down to Towanda in two waves: the first wave (my dad, my grandma and I) set up chairs along the parade route in the shade so we’d be sure to have a good spot. Grandma protected the location while I did an initial flea market scouting mission. The bartering started early when the very first tent I hit had two plates I wanted, marked $2 a piece. The seller immediately offered me 3 plates for $3. This was going to be a good day. I ended up taking 2 of the plates for a dollar a piece. My next find was a yellow glass vintage cake stand. The $12 price tag was reasonable, but it’s more fun when you haggle, so I offered her $10. We settled on $11.

I headed back to drop off my finds and wait for the second wave. Wave two: my mom, my other grandma, my sister and my uncle showed up right on schedule. My sister and I did another quick lap through the park, and I bought two more plates, before taking our seats for the parade. It was a good one: you have your antique tractors, your antique cars, your local sheriff, the septic tank cleaner, the town fire truck, and one float…we’ll still debating whether the people with the sign “TEA” were a local Tea Party branch…or the Towanda Education Assocation. It’s a mystery that may never be solved.

After the parade, those who couldn’t handle the heat headed into town for some last minute groceries, and the remaining four did our last round of shopping. We headed over to the south park to see what they had to offer. My sister picked out a wooden necklace, only to discover the seller was our neighbor, who gave it to her for free. I found two more plates at various other tents around the park, so that I ended up with a nice set of 6 mis-matched vintage plates. Hopefully they will soon be making an appearance on the blog…once I get them shipped here (sadly six plates and a cake stand wouldn’t fit in my carry-on).

Unfortunately, the corn was behind this year in IL due to a very wet spring, so I didn’t get any local sweet corn while I was home, but it has made an appearance here in the mid-Atlantic at the farmers markets. Because it was so yummy the first time, I decided to make the polenta again this past weekend for my apartment-warming party. Except I got impatient, and my electric stove caused it to thicken pretty quickly. I was worried I was going to over-do it, so I didn’t let it go the whole 30 min. Don’t be like me. Instead of pretty polenta triangles, I had…gooey polenta mounds. It doesn’t really work very well as finger food…

This picture is what happens when you’re watching a parade full of tractors and your mom says “act excited about the parade!” We did our best.

Sweet Corn Polenta

Adapted from Bon Appetit
Serves 8-10 (appetizers)
3 cups water
1 cup stone ground polenta
1 tsp salt
1 tbsp olive oil
2 ears sweet corn, kernels cut off the cob
1 small onion, diced
1 clove garlic, diced
1/2 cup freshly grated Parmesan
Heat olive oil in medium skillet over medium heat. Add onion, cooking for about 5 minutes, until translucent. Add garlic and corn, cooking an addition 3-5 minutes until heated through. Remove from heat and set aside.
In a small bowl, combine 1 cup water with 1 cup polenta, whisking to remove lumps. Bring the remaining 2 cups water to a boil in a medium saucepan. Whisk in the cornmeal/water mixture, continuing to whisk to prevent clumping. Reduce heat to medium-high, and cook for about 30 minutes, stirring frequently.
When polenta is thickened, fold in corn/onion mixture.
Grease a 7×11 pan lightly with olive oil, and spread polenta into pan. Allow to cool for a few hours, or you can make it a day ahead and pop it in the fridge overnight. When you’re ready to serve, use a sharp knife to cut polenta into triangles (cut into squares, and then cut each square at a diagonal). Transfer to a greased baking sheet. Top triangles with Parmesan and place under the broiler in your oven for 5 minutes, or until cheese is bubbly and browned. Enjoy!

Black Bean Quesadilla

25 Apr

True story: I eat a lot of quesadillas. Usually I just make a simple cheese ‘dilla for lunch. But yesterday I decided to go for something more substantial.

The reason I needed more substance was this: I got a job. It’s just a job, not a job job.  I’m still looking for a job job, but for now, I’m making money working as a hostess at a Mediterranean restaurant in my neighborhood. Since I work over the dinner hour, I have to eat a big mid-afternoon meal before my shift or else I’m starving by 11pm.  This quesadilla definitely kept me full all evening (and then my manager ended up giving me some lamb quesadilla at the end of my shift, so I kind of ate an absurd amount of quesadilla yesterday).

Being a hostess has been great so far, it’s not too complicated, and I get half-off meals after my shift, which is awesome. Even once I get a job job, I’m going to keep a few shifts a week at the restaurant just to give me a little extra cushion in my bank account (especially after five months of being unemployed).

If there was ever a picture that fully described me as a person it is this one:

The one thing I always have in my fridge is a huge block of colby jack cheese. So good.

And I’m probably a little heavy-handed with my cheese application. Feel free to be healthier than I am and use less.

I’m going to share my super secret guac recipe with you:

Just kidding. I didn’t have time before work to make guac, so I just used a packaged mix. I added some extra red onion…and at least it’s organic? Not as good as the real thing, but still pretty darn tasty.

Black Bean Quesadillas
Serves 2

Print this recipe!

4 small flour tortillas (or 2 large flour tortillas)
3/4 cup shredded Colby jack cheese
½ medium red onion, diced
1 Tbsp vegetable oil
¼ cup black beans, drained and rinsed (more or less depending on your personal love of black beans)
Guacamole, salsa, sour cream or whatever else you like to put on your quesadillas

In a medium skillet, heat oil over medium heat. Add diced onions and cook until soft, about 5 minutes. Set aside.

Turn heat down to medium low, and put one of the tortillas in the same skillet. Top with half the cheese, half the onions, and half the black beans. Cover with another tortilla and turn the heat back up to medium. Cook until brown, flip, and cook until other side is brown. If the tortillas are browning to quickly, lower the heat.

Remove from heat, slice into quarters or sixths, top with guac, and burn the roof of your mouth on the cheese because you refuse to wait a few extra seconds to let it cool. At least that’s what I did.