Wow - it's been a while since I posted. It's not like I stopped cooking... but a lot has changed in the intervening almost-two-years since I last put anything out there for the discerning (not-so-general) public!

New job, new relationship, new friends, old friends (coming, going), fun trips around the world and close to home. Many, many Supperclubs (I don't have the patience to count). Which means many, many recipes - borrowed, modified, created outright. And guess what, mostly forgotten! I suppose I could dredge up the old menus. There are definitely repeats at this point. The All Time Favorite Birthday Menu, for example (pork in milk with bitter greens and polenta - followed by the bday celebrant's choice of dessert, of course), for example. Versions of old stand-bys (lasagna of various sorts, kale in everything). New stuff, like homemade kimchi. It's been a good couple of years.

So, what inspires me to post again? Why, the thrill of creativity, of course!

A couple days ago, I read an off-handed comment about what Thomas Keller (of "F-you, Thomas Keller," fame) might eat on his off nights. I don't remember where, exactly (www.thekitchn.com? NYT?). Doesn't matter -- the phrase I read went something like, "even Thomas Keller eats a simple quinoa with a swirl of hummus at home."

And thus, a recipe is born.

Quinoa-chard pilaf with roasted winter vegetables and hummus

For roasted winter veggies:
1 small head cauliflower, cut into small flowerettes
1 bunch multi-colored (or regular) carrots, sliced thickly at an angle
1 large leek, cleaned and sliced in half longways, then into 1 inch pieces, cross-wise
1/4 cup olive oil
salt & pepper to taste

Preheat oven to 400 F.
Toss vegetables with olive oil and salt and pepper in a roasting pan. Roast in oven for 30 minutes, then toss. Roast another 10-15 minutes, until veggies are nicely browned and easily pierced with a paring knife.

For hummus:
2 15-oz. cans chickpeas, drained (I know, I know, starting out with dried is better. It's Thursday night after a long week, ok?)
1/2 cup (or so) tahini
2.5 lemons, juiced
2 cloves garlic, pressed
salt to taste

In a food processor or blender, blend all ingredients together until light-colored and fluffy. Check salt and adjust as needed. Depending on how juicy your lemons are, you may need to add more lemon juice.

For quinoa-chard pilaf:
1 bunch chard, washed well, dried and chopped
2 cups quinoa, well rinsed (do this - you don't want to know what happens if you don't rinse quinoa)
3 cup chicken broth, preferably homemade (but really, you could use any broth or just plain water in a pinch - just add a little more or less salt, depending)
1/8 large onion, chopped
1 Tbs. olive oil
salt to taste

Heat up a sauce pan on medium-high heat, then add the olive oil. Once it's shimmering, add the onions and saute for a few minutes until softened. Add the broth or water and let this come to a simmer. Add the quinoa and a pinch or two of salt, let it come back to a simmer, then turn the heat to low, cover and cook for 15 minutes. After 15 minutes, add the chopped chard, and replace the lid. Let cook for another 10 minutes. Give it a stir. If the chard is wilted and cooked through, it's ready. Adjust salt as needed.

Garnish:
Olive oil
Salt to taste
Sumac (optional)
Crumbled feta
Pitted Kalamata olives

To serve:
Place about a cup or so of the pilaf in the center of a shallow bowl or plate. Surround the sides with roasted veggies. Add a generous dollop of hummus on top. Drizzle with olive oil. Sprinkle with a little salt and the sumac (optional, but lovely and tasty). Crumble a little feta and throw some olives on top. Enjoy!

Serves.... maybe 4-5 as written? Probably with leftover hummus. I am banking on it being delicious at room temperature tomorrow for lunch.