Veggie Week: Quinoa & Corn Chowder from Savvy Vegetarian

It didn't reach 90 degrees today, so I celebrated by making soup.

I'm a big fan of quinoa in general, but especially when cooking vegetarian, there aren't too many other foods that are as nutritionally dense or as versatile. And since I've often been told that it is great in soups, and there was a large bag of frozen corn in my apartment that needed to be used, I went in search of something that used both. Success! Though I didn't follow the recipe from Savvy Vegetarian to the letter (I substituted 1/4 tsp of cayenne pepper for the jalapeno that I forgot to pick up), it was certainly the backbone of my attempt.

This didn't come out with quite the spice factor that I was expecting, despite the rich flavor from all the spices it involves (ginger, coriander, oregano, thyme, bay leaf, cayenne) but this is undoubtedly because of my jalapeno substitution. If you're looking for a milder soup, that's a good way to go. Still, the flavors were balanced and delicious, and a little cilantro on top brought it all together. Edit: My spice-meter isn't very sensitive, so judge the heat for yourself!

A sprinkling of cilantro makes all the difference

 I think what makes quinoa so yummy in soups in general - and this one in particular - is the texture it provides. It has the body and satisfying starchyness of rice but with the tiniest amount of "pop" when you bite through the case. This probably sounds weird if you've never tried quinoa before, but please don't let my word choice deter you. You can do just about anything with it, it's nearly impossible to mess up, and it is nutritious.

This would be so, so delicious using leftover grilled corn, or the frozen "roasted" variety.

Quote of the Day: A man of knowledge, like a rich soil, feeds/ If not a world of corn, a world of weeds. ~ Benjamin Franklin

EDIT: It's even better the next day!

Sauteed Shrimp with Bulgur Wheat, Zucchini & Red Pepper

Sometime last month, I had the urge to bring more seafood into my life, so I thought I would make something with shrimp, one of my favorites. This is when I found this recipe.

I had never cooked anything with shrimp in it before, and for some reason I found it intimidating. To me, shrimp were those pink little morsels that could either be delicious and refreshing, like in a shrimp cocktail, or hopelessly overdone, chewy, and all-around disappointing. Taking my bag of easy-peel, de-veined, raw frozen shrimp to the checkout line felt like a big step into the unknown.

I had used bulgur wheat in bread and in tabbouleh-esque recipes before, but this seemed a bit different to me. Just bring it to a quick boil, then remove from heat, and let sit covered for a few minutes, and tah-dah! And it actually works! I just used a chopped green onion instead of the chives, and the second time around, I added a smashed garlic clove and cut back on the lemon zest a little, just because its aroma is more "pastry" than "healthy dinner," in this combination.

One important thing: The first time I made this with bulgur wheat that was apparently hulled, or pearled. I think this is the type of bulgur that this recipe was written for. Tonight, I used whole bulgur, the type I am more used to using, which has lots more fiber and a slightly chewier texture. If you're using this type you MIGHT want to partially precook your bulgur before adding it to the shrimp and veggies, because it takes more like 12-15 minutes to cook instead of about 5. My shrimp stayed tender and juicy using the original method, but precooking or even just presoaking the bulgur might be a better way to go about it.

Brady and I both liked the version with the whole bulgur MUCH more, and its just a bonus that this is the healthier version. Personally I also think its prettier than the paler pearled bulgur. Triple win!