I have finally returned to my kitchen. Today my pots cooked a meal that was not breakfast (porridge to be exact), and there’s now food in my refrigerator, so its ittle break is over.
Oh, and I’ve got a cold.
But a cold I can handle when I can make myself a hot meal and wash it down with a cool glass of Mint Iced Tea sweetened with a bit of molasses. And thank God I’m not too congested, and I can still taste food.
Today, August 18, I set aside as my special “vacation” day. I’ve been working so hard the last 6 weeks, and have felt disconnected from my spirit. I’ve been missing that thing that puts a smile on my face when I wake up in the morning : (
I figured getting back in the kitchen and being creative would be a good soul awakening.
Grilled peaches have been on my list of things to make since peach season began. Before today I had never had the pleasure of tasting one. Do they make them a lot in the Peach State, my home state, Georgia? Or is grilling peaches a fancy idea that sophisticated Northerners came up with? Who cares, it tastes good!
Balsamic Vinegar + Ginger + Chipotle = An Incredible Marinade for Grilling Peaches and Tomatoes
Quinoa + Corn + Grilled Peaches & Tomatoes over a bed of Baby Spinach= f’ing delicious !
- 2 Peaches (a little firmness is good) sliced ½ inch thick
- 1 Tomato, sliced ½ inch thick
- ⅓ cup Balsamic Vinegar
- 1 tbsp Chipotle Sauce
- 1 tbsp Minced Ginger
- 2 tbsp Olive Oil
- 1½ cups of cooked Quinoa
- ½ to 1 cup fresh Corn
- ½ cup diced Red Onion
- 1 minced Garlic clove
- 1 tbsp diced Jalepeño Pepper
- 2 cups washed Baby Spinach
- In a small mixing bowl, add Vinegar, Chipotle, Ginger, and Olive Oil. Stir to combine, then add sliced tomato and peaches. Make sure all of the peaches and tomato get coated by the marinade. Do this before you've cooked your quinoa, or prepared the vegetables. Place in refrigerator until ready to use.
- Steam or boil corn until tender, set aside to cool.
- In a medium pan saute onion and garlic in olive oil for about 5 minutes on medium heat, add Jalepeño. Continue to saute until onions are translucent.
- While you are sauteing the onions and garlic, ready the grill pan by heating it to high heat.
- Cut kernels off of corn and add to onion saute, add quinoa and stir together on low heat.
- Add peaches and tomatoes to hot grill, and pour the rest of the marinade over quinoa. Grill fruit for about 5 minutes each side (this may depend on the type of grill you use, so after a few minutes check for grill marks).
- In two bowls, add spinach, then Quinoa Mixture, and top with Grilled Peaches and Tomatoes. Garnish with fresh black pepper.