Maybe it's the fall season, maybe it's the extra time I have lately, or maybe it's simply God at work, but my love for hospitality is growing! As much as I love creating delicious food, my true joy lies in sharing my work and seeing the delight of others as they dig into a mocha chili, asian quinoa salad, warm sourdough loaf...
A unique opportunity presented itself at the beginning of September, when I was able to set aside a couple weeks, travel to my homeland of Canada and offer four days of cooking classes. My parents have the loveliest, warm home and my mother was thankful for an excuse to pull out her fall decor early. With our home overflowing with pumpkins, fall foliage, hues of reds & oranges & scents of freshly brewed coffee, it was the perfect setting to offer engaged hospitality.
Let me welcome you into a night of dinner inspirations and share with you one of my favorite exotic comfort dishes-African-Style Quinoa Stew! Peanuts are a common ingredient in African cooking, adding a delicious creamy flavor to this quinoa and vegetable medley. This recipe was adapted from my Bauman College Cookbook (aka- culinary school).
1 Tbs coconut oil
1 onion, diced
1 large leek, sliced in half moons
3 large tomatoes, quartered
4 cloves garlic
1 jalapeno
3 carrots, diced
3 celery stalks, diced
1 Tbs cumin
3/4 tsp oregano
2 tsp sea salt
5 cups water
1/2 cup quinoa
1 large bunch spinach, chopped (collard greens or kale could be substituted)
3/4 cup organic peanut butter
juice of 1 1/2 limes (about 3 Tbs)
1/2 cup chopped peanuts
In a large soup pot, heat coconut oil over medium heat. Add onion and leak and sauté for several minutes. Be sure to thoroughly clean your leak. Dirt tends to get trapped between the layers.
Meanwhile, combine tomatoes, garlic and jalapeno in food processor or blender. Pulse until only small pieces of jalapeno are evident. Or chop by hand if you prefer.
Add carrots, celery, tomato mixture, spices and salt to soup pot. Simmer for several minutes, allowing the vegetables to soften.
Add water and quinoa, and bring to a boil. Cover and reduce heat to a simmer. Simmer for about 15 minutes, until quinoa is cooked and vegetables are tender.
Add greens and peanut butter. Finish with lime juice- the key to a bright flavor! Adjust salt to taste.
Garnish with peanuts. You may observe that I forgot the peanuts. Oops. :) Voila. Simply delectable.
Meet my most wonderful guests. Their enthusiasm, questions, contributions and encouragement were beyond what I could have asked for!
As a little thank you, each guest received a spice packet from Savory Spice Shop and the option to enter a giveaway for the the most incredible white balsamic vinegar you will ever taste. Thank you Oliverde for introducing me to the wonderful world of flavor infused balsamics. If you reside in the Boulder area you must take a culinary field trip and sample away!
The privileged winner of the White Cranberry Pear Balsamic is....Karen Gatschene! Congratulations!
So tell me...what is your favorite way to offer hospitality this fall season?
A big thank you to my bestie Sheena Johnsrude for her photography throughout the evening. I could say thank you to her for so much more though...you know those friends that truly live through all of life with you? Yes, that's her. She is also an incredibly talented wedding cake designer. We are talking lace, pearls, ribbons...cake style. If you are getting married in the Regina area or know of anyone...three words...Sugar Wedding Cakes!
