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Dinner Doctor

Dinner Doctor is one of my alternative identities. In some cases, it’s a bit like Dr. Phil meets Nina, as you’ll see the Sonia and Ravi of “Drivetime” video blog.

Here the challenge was to walk into any good supermarket, spend 5 minutes or so and come out with an appealing, easy, healthy meal. You can’t believe how easy it is and it’s FUN!!!

Let’s face it, like everyone else, making dinner every night is a DRAG!!! (even for a cook) This was my effort to help people with ideas. We’ve done 3 so far (next one is Roasted Chicken, Steamed Veggies with Pesto, and Instant Couscous. YUMMY!!!)

ENJOY!!!

Nina

STIR-FRIED BROCCOLINI, BOK CHOY, OR BROCCOLI,

(master recipe for leafy vegetables with a stalk or those that require 2- step cooking ) I like to stir-fry all types of green vegetables and use them as an edible garnish around seared, grilled, or steamed meats or seafood. They are excellent hot or cold and if seared properly over high heat will keep their vibrant green color.

1 _ pounds broccolini, broccoli, bok choy, cauliflower, string beans, etc. 1 teaspoon virgin olive oil 2 _ tablespoons rice wine, sake, or very good quality dry sherry 1 _ tablespoons minced garlic 1 teaspoon sea salt

1.Trim away any tough leafy ends and peel away any tough skin from the stalk. Cut the stalk on the diagonal into 1 _-inch lengths. Separate any flowerets. Rinse the vegetable thoroughly and drain 2.Bring 4 quarts water to a boil in a large pot and add the stalky, tougher part of the vegetable. Cook about 2 minutes or until near tender. Add the leafy sections or flowerets and cook for another minute. Drain in a colander and rinse under cold, running water. Drain. (You can do this in advance.) 3.Heat a wok or a deep skillet until very hot, then pour in the oil, and heat until near smoking. (Don’t be afraid to get the pan too really. This will give the dish its special flavor.) Add the greens, rice wine, garlic, salt, and toss lightly over high heat for about a minute. Scoop out the vegetable, arranging it on a serving platter, and spoon the liquid on top. Serve immediately or at room temperature.

© Copyright “Spices of Life” by Nina Simonds 2007.

FLUFFY LEMON QUINOA Six Servings

Small, pearly quinoa grains have a slightly nutty flavor and are an excellent source of vegetable protein. Quinoa can be purchased at health food stores and some supermarkets. Check the label instructions: In their natural form, they have an outer coating and require repeated rinsing in water. With some brands, the outer coating has been removed.

2 cups quinoa 2 _ cups unsalted, good quality chicken broth _ teaspoon salt 3 tablespoons freshly-squeezed lemon juice (about _ lemon) _ cup chopped parsley

1.Rinse the quinoa in a bowl, using your hand as a rake with 2 changes of water. Drain in a colander. 2. Put the quinoa with the chicken broth and salt in a medium-size saucepan with a lid. Bring the chicken broth to a boil, reduce the heat to low, cover, and cook for about 15 minutes. The quinoa should be tender to the bite. Remove from the heat, uncover, and fluff with a fork. Let cool slightly and then stir in the lemon juice and parsley. Taste for seasoning, adjusting if necessary. Serve warm or at room temperature as a staple dish instead of rice or couscous. © Copyright “Spices of Life” by Nina Simonds 2007.

BASIC WHITE RICE 6 cups cooked rice There’s nothing more basic or delicious than fragrant white rice. I prefer the fluffy long-grain varieties such as Basmati and jasmine, which are sold in Asian markets. The cooking time varies depending on the rice, so test the rice for doneness and cook until JUST tender. It will continue cooking even after being removed from the heat. 2 cups long-grain rice* (For smaller and larger quantities, see chart below.) 3 _ cups water

1.Put the rice in a bowl and using your fingers as a rake, rinse the rice under cold running water to remove some of the talc. Drain the rice in a strainer. 2.Put the rice and water in a heavy, 2-quart saucepan with a lid. Heat, uncovered, to the boiling point. Reduce the heat to low, cover, and simmer for about 12 to 15 minutes, or until the water has evaporated and craters appear on the surface. Remove from the heat and fluff lightly with a fork to separate the grains. Serve

© Copyright “Spices of Life” by Nina Simonds 2007.