Herald-Whig

Savory over sweet

Light, fresh Quinoa Tabbouleh “is a whole meal by itself,” Tracee Farmer said. Quinoa takes on flavors it's paired with like any other grain or rice and adds texture to dishes. |H-W Photo/Deborah Gertz Husar
By Herald-Whig
Posted: Jul. 10, 2019 12:01 am Updated: Jul. 12, 2019 4:00 pm
Tracee Farmer

QUINCY -- Don't expect Tracee Farmer to take the sweet route in the kitchen.

"I've always liked salty and savory over sweet," she said.

She's much more likely to make a salad, a main dish or a soup rather than a dessert -- partly because she's been gluten-free for more than 20 years.

"Salads are easy because you can make them gluten free," she said.

Her California Club Blue Cheese Chop Salad "has a homemade dressing. It's really good," she said.

Friends enjoy her Muffaletta Salad, and the light and fresh Quinoa Tabbouleh "is a whole meal by itself," Farmer said, and even though not a fan of leftovers, she'll even eat the salad for a couple of days.

Key to cooking is "being willing to try something new. I've never had this, but thought it looked good, so here we go," she said. "One year I decided everyone should like quinoa, so everywhere I went, I made some sort of quinoa salad. I got a lot of converts."

Quinoa takes on flavors it's paired with like any other grain or rice. "It adds texture," she said. "All the recipes say use water. I always use broth -- vegetable broth, chicken broth. It gives it more flavor to start with."

The Wisconsin native grew up watching her mom and her grandma in the kitchen then started cooking while teaching in Oregon for two years and Alaska for 11 years. "A lot of socializing was having people to dinner. You didn't have a lot of places to go, so I started to cook more for social reasons," Farmer said.

Indian Chicken "makes the house smell good, but I use less chicken and more garbanzo beans," Farmer said. "Three Bean Hot Dish has five beans and always has. I don't know why it's called Three Bean Hot Dish. It can be a side dish if you want. I like it more in winter when it's cozy and warm with the hamburger and bacon."

Wanting to be closer to family, she found Quincy on the internet 14 years ago. "I wanted hills, trees, unfrozen water and Reading Recovery, and here it was," said Farmer, who recently moved to Lisle for a new job as a trainer and assistant professor at National Lewis University, site of the Reading Recovery Center serving Wisconsin, Illinois and parts of Minnesota and Florida.

Spicy Chicken is a favorite of Farmer's mom, Balsamic Chicken Thighs cook in the crockpot and Italian Soup has become a tradition when the Unitarian Church decorates for Christmas. "It's one thing I make that I can't eat," Farmer said.

"I don't repeat a lot of recipes. I feel like once I've had it, there's something else I could have," she said. "There's not many things I make over for myself except for a few recipes I grew up with or from friends."

She'll follow the recipe for a new dish, then if she makes it again, adds more or less spice along with different ingredients.

"Baking's too precise, but with cooking, you can add more or less of something and it's not really going to mess it up," she said. "I like to read cookbooks, though, and I like old cookbooks. It's interesting to see how things were made, how foods changed."

California Club Blue Cheese Chop Salad

1 large romaine heart, washed and chopped

1 large tomato, chopped

4 slices bacon, cooked and crumbled

cup blue cheese crumbles

1 ripe avocado, diced

cup rinsed and drained black beans

Dressing

1 clove garlic, minced

Juice of half a large lemon, about 1 tablespoons

1/3 cup mayonnaise

Salt and pepper to taste

Toss all ingredients for salad together, and set aside. For dressing, whisk all ingredients together, and toss with salad. Serve immediately.

Muffaletta Salad

In a large bowl, whisk together:

cup olive oil

cup red wine vinegar

6 cloves garlic, minced

1 tablespoon dried oregano

1 tablespoon thinly-sliced green onion

1 tablespoon minced fresh parsley

1 teaspoon crushed red pepper flakes

Add

1 cups green olives with pimentos, halved

1 cup coarsely chopped giardiniera

cup coarsely chopped picked beets

cup pitted Greek olives, halved

1/3 cup roasted sweet red peppers, chopped

cup finely chopped celery

1 tablespoon drained capers

Toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. Add diced ham, salami and/or potatoes if desired.

Italian Soup

1 pound Italian sausage, casings removed

1 cup onion, chopped

2 cloves garlic, minced

6 cups beef broth

2 cups tomatoes, chopped

1 cup carrots, thinly sliced

teaspoon basil

teaspoon oregano

1 (eight-ounce) can tomato sauce

cup zucchini, sliced

2 cups tortellini

Parmesan cheese, grated

Brown sausage in Dutch oven. In 2 tablespoons drippings, saute onions and garlic until tender. Add beef broth, tomatoes, carrots, basil, oregano, tomato sauce and sausage; bring to a boil. Reduce heat, and let simmer 30 minutes. Add tortellini and zucchini; simmer an additional 30 minutes. Garnish with cheese

Balsamic Chicken Thighs

1 teaspoon garlic powder

1 teaspoon dried basil

teaspoon salt

teaspoon pepper

2 teaspoons dried minced onion

4 garlic cloves, minced

1 tablespoon extra virgin olive oil

cup balsamic vinegar

8 boneless, skinless chicken thighs (about 24 ounces)

fresh chopped parsley

Combine the first five dry spices in a small bowl, and spread over chicken; set aside. Pour olive oil and garlic on the bottom of the crick pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover, and book on high for four hours. Sprinkle with fresh parsley on top to serve.

Indian Chicken

2 tablespoons margarine

2 tablespoons vegetable oil

1 (three-pound) fryer, cut up

2 medium onions, chopped

3 tablespoons flour

2 tablespoons curry powder

1 teaspoon ground ginger

2 teaspoons salt

1/3 cup honey

cup soy sauce

3 cups chicken broth or bouillon

3-4 cups cooked, drained chickpeas (garbanzos), optional

Heat margarine and oil in a large skillet. Flour chicken, and fry until browned. Remove from skillet, and place in a casserole dish. Add chickpeas to casserole dish.

In remaining fat, saute onions until golden. Combine flour, curry powder, ginger and salt. Add to onions, stirring to blend well. Combine honey, soy sauce and chicken broth, then add to onion mixture. Cook over high heat, stirring, until sauce thickens. Pour sauce over chicken, and bake, covered, at 350 degrees for about one hour. Serve with rice.

NOTE: Farmer uses chicken breasts in place of a whole cut-up fryer.

Quinoa Tabbouleh

1 cup quinoa, rinsed well

teaspoon kosher salt, plus more

2 tablespoons fresh lemon juice

1 garlic clove, minced

cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 2 Persian cucumbers, cut into -inch pieces

1 pint cherry tomatoes, halved

2/3 cup chopped flat-leaf parsley

cup chopped fresh mint

2 scallions, thinly sliced

Bring quinoa, teaspoon salt and 1 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low cover and simmer until quinoa is tender, about 10 minutes. Remove from heat, and let stand, covered for five minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in cup dressing. Add cucumber, tomatoes, herbs and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over top.

NOTE: Quinoa and dressing can be made one day ahead. Cover remaining dressing and quinoa separately; chill. When ready to serve, add cucumber, tomatoes, herbs and scallions; toss to coat.

Spicy Chicken

2 whole chicken breasts, about 2 pounds, or boneless, skinless breasts

--

1 egg

2 tablespoons flour

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon salt

2 teaspoons vegetable oil

teaspoon white pepper

--

cup water

cup cornstarch

--

1 cup sugar

1 cup chicken broth

cup vinegar

2 teaspoons dark soy sauce

2 teaspoons chili paste

1 teaspoon vegetable oil

1 clove garlic, finely chopped

--

Vegetable oil

2 ounces cellophane or rice stick noodles

2 tablespoons toasted sesame seeds, optional

Remove bones and skin from chicken breasts, and cut chicken into 2 x -inch strips, or cut boneless, skinless breasts into bite-size pieces.

Mix together egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, salt, 2 teaspoons vegetable oil, baking soda and white pepper; stir in chicken. Cover and refrigerate 20 minutes.

Mix together cup water and cup cornstarch

Heat sugar, broth, vinegar, soy sauce chili paste, 1 teaspoon vegetable oil and garlic to boiling. Stir in the cornstarch mixture; cook and stir until thickened. Remove from heat; keep warm.

Heat 1 inches vegetable oil in a wok to 350 degrees. Pull noodles apart gently. Fry of the noodles at a time for five seconds or until puffed, turning once; drain on paper towels.

Heat oil to 350 degrees. Fry about 10 pieces of chicken, adding one at a time, three minutes or until light brown. Remove from oil, using slotted spoon; drain on paper towels. Repeat with remaining chicken.

Heat oil to 375 degrees. Fry about one-third of chicken one minute or until golden brown. Remove from oil, using a slotted spoon; drain on paper towels. Repeat with remaining chicken. Place chicken on heated platter.

Heat sauce to boiling; pour over chicken. Sprinkle with sesame seed, optional. Arrange cellophane noodles around chicken.

Three Bean Hot Dish

pound hamburger

pound bacon

1 large can pork and beans

1 can kidney beans

1 can lima beans

1 can butter beans

1 can white beans

3 tablespoons vinegar

cup brown sugar

cup ketchup

1 onion, chopped

1 teaspoon dry mustard

Brown together hamburger and bacon. Add pork and beans, kidney beans, Lima beans, butter beans and white beans. Mix together vinegar, brown sugar, ketchup, onion and dry mustard. Pour over meat and beans. Bake 40 minutes at 350 degrees.