April 29, 2011 Leave a comment
This week, the Marketing Department decided to take our work home with us and try our hand at cooking a few recipes from the beautiful Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian (Hardcover, $22.95, ISBN-13: 978-1-55591-747-0). You may have read marketing manager Katie O’Neill’s post yesterday describing her attempt at the Cranberry Crumble(d), found on page 149. I have no doubt that if cranberries were in season right now (really, where do cranberries go after Thanksgiving?), Katie’s crumble would have been fantastic. I’m going to file that recipe away for next Thanksgiving.
I chose a couple of recipes with ingredients that are in season year-round but especially good during the summer months, when fresh local produce is available. The first recipe I made was the Quinoa Salad, found on page 53. I love quinoa and am always looking for new recipes and new ways to eat it. It’s a great light meal, perfect for lunch or summer dinner, plus it’s packed with protein. The Quinoa Salad from The Mitsitam Cafe Cookbook is incredibly easy to make and very flavorful.
I served it with chicken breasts that I had in the fridge, and my husband and I devoured the meal. The honey and lemon vinaigrette that you pour over the quinoa was light and zesty and paired wonderfully with the cucumbers, tomatoes, and green onions. I loved it and would make this simple yet flavorful salad again any day.
The next night, I ramped up the technical difficulty a bit and went for the Chicken Mole Verde Tacos, found on page 78 (the mole verde is on page page 134). Wow. These were a far cry from the Martha Stewart, anyone-can-cook-them recipes I typically make, but the extra effort really paid off. I was so pleased with how this mole dish came out, and again, so was my husband (who went back for seconds AND thirds).
The whole meal took about 2.5 hours to cook, but with a little prep beforehand, most of that time is spent with chicken in the oven and mole simmering on the stove. This dish is loaded with flavor from tomatillos, a poblano pepper, an anaheim pepper, and tons of fresh squeezed orange, lemon, and lime juice. We put the chicken mole on corn tortillas and topped it with queso fresco, salsa, and cilantro, and we ended up with tacos that were spicy, tangy, tender, and colorful. Yum.
I highly recommend picking up a copy of The Mitsitam Cafe Cookbook next time you are looking for a fresh, new recipe. After the success of this week’s meals, there are 87 more wonderful-looking dishes in the cookbook that I can’t wait to try. Especially the Cranberry Crumble (in about seven months)!