Pumpkin Ricotta Muffins + Mandarins with Almonds and Amaretto

 Hello friends!
I woke up this morning, the last day with my dear husband before I take off for a 10 day mother-daughter vacation to Hawaii, and wanted to make a Really Good Breakfast.  Balanced. Delicious. Unique.  Not the same eggs and bacon, or weekend waffles we're used to.  Something really yummy and different.  Something I could make LOTS of so Tyler wouldn't starve while I was gone (I refuse to come home to bagel dog wrappers when we've made so much progress).  So while he was still sleeping, I got up, brought the computer into the kitchen, opened the fridge, and did some investigating.....mmmm ricotta?  I really should use some of this up before I leave.....but what to make?

In the spirit of spring cleaning, I decided to take a gander of what really is living in the depths of my freezer.  If you are like me and you haven't looked past the first layer of your freezer for a while, this can be a very scary/exciting/enlightening time.  And that's when I saw it- underneath the bag of 3-cheese ravioli and various frozen fruits and cheeses, lay a frosty-coated tupperware filled with about 8 cups of pumpkin puree....

.....from thanksgiving.....

....two years ago.

But it's frozen!  Which means it's still good. (And it was.)

While the tupperware sat under a steady stream of luke-warm water, I remembered a few recipes from smittenkitchen.com I'd been wanting to try- specifically, one for pumpkin muffins.  Hallelujah.

However, I reeeally wanted to jazz them up a bit, and what better way than adding a beautifully fluffy ricotta filling inside, sort of a lighter, breakfasty tip 'o the hat to pumpkin cheesecake.....

BREAKFAST YUM.

This was a little haphazard experiment, I'll admit.  I accidentally substituted olive oil for the vegetable oil the original recipe called for, (I grabbed the wrong jug) and I have to say, despite what Deb says about the olive oil making them too heavy, these muffins came out wonderfully light and had an amazingly soft and delicate consistency. So try it with both if you like- to each his own, right?
I also dumped in an extra tsp of cinnamon, not reading far enough into the directions that the extra should be SET ASIDE FOR TOPPING and not dumped into the mix....but I left it that way because it was delicious- not overpowering at all.  You can add or subtract that amount of spices how you see fit- you can also substitute a tsp of pumpkin pie seasoning for them all- I just didn't have any at the time, so I made up my own.  Play with the spices....I'm sure a little pinch of clove would be good in there too!

The filling is something I sort of threw together- ideally I would have used lemon juice, but all I had was lime (it worked just fine).

I paired the muffins with some italian sausage patties, scrambled eggs, and mandarin wedges with chopped almonds and Amaretto (see recipe below- VERY easy and very scrumptious).

Pumkin Ricotta Muffins

1 1/2 c unbleached flour
1 c pumpkin puree
1/2 c olive oil
2 large eggs
1/2 tsp salt
1/2 tsp baking soda
1 c sugar
2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp allspice
1/2 tsp vanilla 

filling:
2 oz cream cheese, softened
3 oz part skim ricotta cheese
1 tsp vanilla
sprinkle of lime juice
2 Tbsp sugar

Preheat oven to 350.

In a large mixing bowl, add pumpkin puree, eggs, sugar, baking soda, salt, spices, oil and vanilla and wisk until combined.  Slowly mix in the flour, only until incorporated.

In a small bowl, mix together filling ingredients (cream cheese, ricotta, vanilla, lime juice, and sugar).  I found using a silicon spatula worked really well.

Line muffin tins with liners and spoon about a tablespoon of the pumpkin batter into the bottom of each.  With another spoon, plop a large dollop of the ricotta filling on top, then cover with more batter, filling about 3/4 full (or a little more if you like a large muffin top, like I do).

(For extra yummy factor, I sprinkled a cinnamon/sugar/chopped walnut mixture over the top before popping them in the oven, which gave them a nice and sweet, crispy crust on top.  I highly recommend it.)

Bake for about 25 minutes, or until you spear a muffin with a butter knife and it comes out clean.  However, you'll have to test it along the side, since spearing it in the middle will only result in a gooey, cheesey filling-covered knife.  Let cool for a few minutes and enjoy!

A note on storage:  I would suggest storing extras (if you have any leftover, and you may not) in the fridge or freezer, since they do contain cheese.  I actually have no idea if the fridge factor changes once it's cooked or not....so for now, until someone tells me otherwise, I'd rather be safe than sorry.

Mandarins with Almonds and Amaretto
4 mandarins
small handful of almonds
a couple tsps of Amaretto liquor

In a small bowl, peel mandarins (I used 4 for two servings) and separate into wedges.  Chop almonds  and sprinkle over wedges.  Then drizzle Amaretto over the top, toss, and serve. Delicious!

(Yeah, so I burned the sausage a little....I'm not perfect.)

Cheese Fondue

I got a craving this afternoon...a BIG BREAD craving.  It's been a while since I've made fresh bread, and crusty homemade french bread sounded amazing.  So I threw the flour, yeast, salt and water into the breadmaker and sat back and relaxed, trying to think of what I could make for dinner to compliment the wonderful bread that would be done in 3 hours and 45 minutes......

Then I thought....hmmm...cheeeeeese. We have pepperjack in the fridge....

but I used that last night for tofu tacos.

Goat cheese crumbles?

....eh. Too sharp for tonight. Not feeling it.

I got some feta, but I'm saving that for the St. Patties Day Greek Food Rebellion.

Fuck it- let's go to the store.

On the way over the Safeway (across the street), I brainstormed. I wanted something snacky.  Something fresh with flavor.  And that's when it hit me- let's try a fondue!  What could be better than a wine and cheese mixture with fruit, veggies, and FRESH BREAD!

I got really excited.  This was going to be an endeavor.  I remembered that I had aquired a fondue set at some thrift store eons ago, and I've never made use of it...and now's the perfect time!  And I wasn't going to make this simple on myself...oh no, I was going to do. this. RIGHT.  Some veggies roasted, some fresh.  Two kinds of cheese-friendly meat for Ty.  A crisp, sweet, cheese-dippable fruit...apples or pears or apples or pears....why is that decision so difficult? (Apples won- they were on sale.)

Then I spent about 20 minutes in the deli section trying to figure out what combination of cheese to get.  This was the most important decision of all, because the type of cheeses would set the rest of the fondue ingredients in motion- sharp cheddar and beer? mozzarella and marinara? classic french swiss and wine?

I sat there for way. way. way too long.  I probably circled the cheese stand about 10 times before making my choices.

The determining factor, ironically enough, was the italian sausage in my cart.  But I didn't want to go TOO italian, so I settled for a french/italian combo: fontina, swiss, gouda and parm...subtle, yet complimentary, with a sharp little kick.  I was so excited.

When I got home I had to do a little research on how exactly to prep the fondue- I knew you couldn't just throw stuff into a pot and expect it to turn out any reasonable consistency- so after reading multiple recipes online (some good, others just plain revolting), I came up with my own version, and I am very, VERY happy with it.

The great thing about fondue is the process is the same, but the ingredients can change drastically.  You can have a lot of fun with it, and it's wide open to experimentation.  If anyone reading comes up with another great recipe, let me know!  I'd love to try it out.

*Final note- I realized when I got home that I no longer had the fondue set I remembered.  I had given it back to the goodwill during one of those crazy cleaning days...oh well. (You don't really need it anyway, trust me. Forks work just fine.)

Cheese  Fondue

8 oz grated gouda
6 oz grated fontina
6 oz grated swiss
4 oz parmesan
3 Tbsp cornstarch
a dash of herbs de provence
1 tsp pepper
2 cups dry white wine
1 lg shallot
1 clove garlic
2 glugs of dry sherry
brocolli
cauliflower
red bell pepper
whole button mushrooms
italian sausage
chicken breast, chopped
apples
crusty bread
olive oil
1 tsp butter

Preheat the oven to 450.

First, prep your dippers.  Chop the fresh bell pepper, apples, and bread into 1 inch pieces and set aside.  In a non-stick skillet, add butter and olive oil (two turns around the pan) and bring to med-high heat.  Add whole mushrooms stirring occasionally until they are nicely browned.  Remove from heat and transfer to a plate lined with paper towels.  Set aside.

Bring the same skillet to medium heat and add chopped chicken breast.  Cook until the chicken is cooked through and there is no pink in the middle- The smaller pieces make the cook time much faster, and you get more of the crispy browned goodness in each bite.  Season with a bit of herbs de provence and lemon juice, then transfer to a small bowl.

Meanwhile, line a baking sheet with parchment paper and cover with broccoli and cauliflower florets. sprinkle with a healthy helping of olive oil and place in the oven, roasting for about 15 minutes.  Once the veggies are slightly wilted and toasty but still crisp, remove from oven and set aside.

Place the italian sausage on the same baking sheet.  Poke a few holes in the casing so it doesn't explode, and roast for about 10 minutes (until the casing is crispy).  Remove from oven and cut into bite-sized pieces.  Set aside.

Now for the best part.....

Mince the shallots into tiny pieces.  Add shallots and white wine to a small saucepan and bring to a low boil for about 4-5 minutes.  While the alcohol is cooking out, combine grated fontina, grouda and swiss cheeses (not the parmesan- that comes later) with cornstarch in a large ziplock.  Seal the baggie and shake until the cheese is coated.  Reduce heat to low and SLOWLY add cheese mixture into the saucepan.  I found that separating it into three sections works well. Stir in carefully with a wooden spoon, allowing the cheese to slowly melt.  Repeat with the next two batches of cheese, then add the parmesan.  It should take about 7-10 minutes to really incorporate all the cheese to make a nice, smooth fondue. Add a few generous glugs of dry sherry and allow to cook for about a minute more.  Season with pepper and a little herbs de provence, then transfer to a fondue pot (if you like) to keep the mixture warm.

However, since it's just me and Ty (and Kitten) here, I find it easier to plop the saucepan directly on the table (or coffeetable)...make sure you have a towel or cozy underneath.....that way if the cheese starts to thicken or get clumpy, you can easily transfer it back to the stove, pour yourself a little more wine, then bring it back to the table (or coffeetable) refreshed and ready for dippage.  Some may call it uncouth....I say it's "rustic."  Whatever.  It's delicious, either way.

Dad's Tofu Tacos

Spring is so near I can taste it!  All around Sacramento the trees have big, bulging white blooms, everything is green and growing, people are out reading on blankets in the park....and I want food that is fresh fresh fresh!

I am ready.  Ready to buy a fridge full of produce for new salad experiments....ready to cook less and gnaw down on some raw veggies.  But then the sun goes down....and it's COLD.

By the time Ty comes home from practice, the sun is gone, and our poor little downstairs hallway of an apartment has become a frozen icicle of a room, so I'm driven into the kitchen to find SOMETHING to cook because I sure as hell am not going to turn on the tiny wall heater that smells like burning dirt and warms only the top 6 inches of our vaulted ceilings....the only resort is our gas oven, which makes the kitchen nice and toasty.  And I'm going to spend the next hour there anyway, so why not....

So to find the perfect balance between winter and spring, the crispy fresh cravings of sun-kissed veggies paired with warm sauteed nostalgia, tonight I turned to one of the comfort foods of my childhood: Tofu Tacos.  This was my dad's invention, presumably at my mom's insistence to eat healthier when we were younger....and they are delicious.  The tofu is seasoned just like taco meat, but the texture is much lighter and fluffier than beef or chicken.  I love love love this recipe.  However, a fair warning to you all- I don't have any measurements for this one.  Dash and dump the seasoning as you will, glug the oil as you see fit....you really can't mess this one up (unless you accidently grab the curry powder instead of the chili powder and don't realize until it's too late.....but even that one ended up ok- Curry tacos....who'd a thought?).  Adjust the seasoning as you cook and taste taste taste till you get it right!

Dad's Tofu Tacos

1 or 2 packages of firm tofu (I like to use two for leftover taco salad)
1 small yellow onion
salt and pepper
chili powder
garlic powder
paprika
Tapatillo or other hot sauce
olive oil
vegetable oil
grated pepperjack and/or cheddar cheese
sliced olives
chopped tomatoes
cilantro
chopped lettuce (romaine is best)
avocado
sour cream (if you like)
corn tortillas

First, drain tofu and squeeze out excess moisture, then chop into roughly 1/4 inch squares.  Coat a large non-stick skillet with olive oil and turn the fire up to med-high heat.  When the oil is hot, drop in the tofu carefully- there will be some sizzleage and sparks when the moisture from the tofu hits the hot oil, so watch out!  Allow all the water to cook out of the tofu for about 10 minutes or so, stirring occasionally.  Meanwhile, dice the onion, then add it to the tofu.

Once the tofu begins to brown a bit and the water looks to be all cooked out, you can add the seasoning.  I reccommend a very healthy dump of both the garlic and the chili powder, then a lighter dusting of paprika.  Add salt and pepper to taste, and as many glugs of hot sauce as you can handle, mixing it in.  Turn down the heat to med-low and continue cooking until the tofu has some nice, browned color on the outside and is still firm, yet moist on the inside (maybe another 15 minutes or so, depending on your stove range and desired consistency).  Cover, and keep on lowest heat setting until you are ready to build your tacos.

While the tofu is cooking, prep the rest of the fixins. Chop the lettuce, dice the tomatoes, pick off the cilantro leaves, peel and slice the avocado, drain the olives, and grate the cheese.....yum.

Take a small skillet and fill about a half inch with vegetable oil.  Turn on med-high heat until the oil is hot (you can test it with a small strip of tortilla- it should bubble and sizzle). Place one corn tortilla in the oil, allowing to cook on each side about 10-15 seconds. Then, using tongs, fold the tortilla in half, into a taco shape.  The tortilla should start to stiffen a little when you fold it, but still be flimsy enough to manipulate.  A tip to shaping tacos: While one half of the fold is in contact with the oil, use your tongs to lift the other half up, creating more space for toppings.  If you allow it to just fold over and cook, the crispy shell will break and crack when you try to open it up and add your filling.  Once one side is cooked, you can flip the other half into the oil and it should hold it's shape while it cooks.  Cook on each side about 30 seconds, or until the taco shell turns golden brown. Place on a plate lined with paper towels to drain.  For a little extra yum factor, you can dust shells with parmasan cheese while they are still hot (a la Jimboys).

A final note on building: order is very important (to me).  I know many people don't really care, but I do.  So you can take it or leave it- I am not going to go into the reasons and explanation for it right now, but this is my preference of taco filling order, and I'm sticking to it:

taco shell
sour cream (if you like)
tofu
cheese
salsa
tomatoes
olives
cilantro
avocado

The lettuce is on the side.  This is very important. It simply will not fit in the shell, and thus must be added by hand to each delicious bite.  Also, you're sure to have lettuce leftover to catch all the taco goodness that falls out of the shell, saving you a trip to the kitchen, because once you have finished your tacos, you have a taco salad ready for your second helping.  It's all a matter of efficiency.....although you may have to get up to get a second beer anyway, in which case, grab an extra shell and the salsa from the kitchen to really complete the meal.  You'll be happy you did.

(Tahoe didn't help at all.)

2 new hats (and a scarf!)

So far, my new facebook/blog experiment is going well, even though I've had less time than I thought to devote to my projects....which is a good thing.  I've been working at least two days a week, and lately substituting has started to pick up a bit (I blame spring fever).  Luckily, I've gotten a few responses from friends who like my work (yaaay!) and requested purchases.  So thank you thank you thank you, those of you who have been interested and supportive of my obsessive hobby....with Tyler neck-deep in grad school and no teaching positions opening up, every little bit counts!

I actually made these two hats while on prep during a few sub jobs.....I'm a little in love with the red and black one, which can be worn in many different ways, depending on how you roll the brim (or not).  Leave it be, and it has a long, slouchy look, roll it up and you can slouch it slightly in the back, and push it to the side, almost like a beret (my favorite!).  It's very versatile and very warm.  It's bulkier and thicker than a normal beanie due to the fact that I used two strands of yarn throughout (burgundy and a black speckled weave), and I'm really happy with the color result.

With the blue beanie, I experimented with a pattern, using a deep blue yarn.  I absolutely love this color because it looks good on pretty much anyone.  This one is a much thinner, all-weather hat, as opposed to the black and burgundy beanie, which is meant more for fall/winter (to keep nice and cozy!).

My friend Crystal from Santa Cruz emailed me a little while ago requesting a purple and green scarf.  I found a skein of light green yarn with the same speckled weave as the black I used in the burgundy hat and used that with a rich purple.  Looking at the final product, I realize a little shamelessly that I was indeed influenced by the Gryffindor scarves from the Harry Potter movies....and I wish I could keep it. :)

 

 As always, if you see anything you like, in any style or color, please email me at ashleymarceen@gmail.com or send me a message on facebook.  I'd love to make anything custom....right now I'm focusing on hats and scarves, but purses and hand/legwarmers are soon to come!  Check out more of my work and prices on my facebook page under "Photos." 

Peanut Butter Turkey Burgers

I come from a family of food fanatics.  My dad has always been the designated gourmet cook of the family while my mom covered most of the baking (her Christmas toffee is still the best I've ever had) and both involved my sister and I in the kitchen at a very young age.  Most of my childhood was spent on a wooden step-stool so I could reach all the deliciously gooey, messy concoctions created on adult-level counters. I loved to help my family cook- still do.  The tradition continued after college when I moved in with my grandma and Aunt Dar for a summer, where I first heard about peanut butter burgers.

 (A blast from the past- see, I told you I liked to cook at an early age.  And I STILL have those farm animal mugs in the background too- thanks Mom!)

 Peanut butter?  On a burger? Intrigued? I'll admit, I was a little apprehensive when I first heard of them too.  And as you go through the rest of the ingredients, trust me... it gets weirder.  But the simple fact remains, that for a food junkie like me, sometimes conflicting flavors compliment each other so well that they produce a whole NEW flavor that wows us and opens our culinary minds to new possibilities and adventures in the kitchen.  These burgers were a turning point for me, and I have my Aunt Dar to thank for it.  I've altered the recipe quite a bit from the original- in fact, I've tried many different variations over the years....but I think I've finally settled on THE ONE.  There's room in this recipe for some individual variations on the meat- if you like it spicier, add a little more pepper (or a splash of Sriracha!), or if you prefer a more traditional meat-only patty you can always leave out the onion and water chestnuts.  Personally, I love the freshness and crunch that those ingredients offer, but to each his own.  I encourage picky eaters to give it a chance- it just might take your taste buds to a whole new level.

Peanut Butter Turkey Burgers
adapted from the original recipe by Darless Roe

patties:
1 lb ground turkey breast
1 glug of soy sauce
2 Tbsp fresh grated ginger
2 large garlic cloves
1 tsp crushed red pepper flakes
1 small can water chestnuts, finely diced
1/4 red onion, finely diced

garnish:
1 can pineapple rings, drained (save the juice!)
1 small can whole green ortega chilies
1/2 red onion
baby bok choy leaves with the stems removed (cabbage leaves will work too)

sauce:
unsweetened pineapple juice (from can)
2-3 Tbsp soy sauce
1 tsp red pepper flakes
1 clove garlic
1Tbsp grated ginger
1/2 tsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp sugar

4 ciabatta rolls
peanut butter (chunky is best)
olive oil

Drain pineapple juice into a small saucepan and bring to a boil.  Reduce to a simmer, and cook about 7-10 minutes, until the juice has thickened slightly.  Add the rest of the sauce ingredients, and simmer another 5 minutes or so.  Remove from heat and set aside.  The glaze will thicken as it cools.

In a large bowl, mix together all the patty ingredients until evenly incorporated (I find bare hands work best).  Form into thin patties about as big as the ciabatta rolls. Since the rolls tend to usually be quite large, try to keep the patties as thin as possible- they will gain thickness as they cook. Grill, or (if you are sadly without a grill, like me) cook in a large non-stick skillet over med-high heat until the center of the patty feels pretty firm- you never want to under-cook poultry!  After the first flip, spoon some of the glaze over the patty for flavor.  If you're not familiar with cooking meat, you can make a tiiiiny slit in the top with your knife to check, but it generally, the firmer it is, the closer it is to well done and cooked through.  Remove from heat, transfer to a plate and allow the meat to rest for a few minutes- if you cut it too soon all the glorious yummy juices will run out and you will have a sad, dry burger.

In a small skillet, drizzle a little olive oil and heat on med-high.  When the oil is hot, add onions and saute until slightly softened and browned, about 5 minutes.  Remove from heat and transfer to a small bowl.  Return skillet to heat and add pineapple rings and ortega chilies, cooking about 2 minutes on each side, until slightly browned.  Remove from heat.

Cut the ciabatta rolls in half, drizzle with olive oil, and toast in toaster oven or broiler.  When toasted to preferred level of crispiness, spread both sides evenly with peanut butter (don't use too much, or you may have trouble swallowing your burger).  Place the patty on the bottom roll and top with grilled pineapple, onion, ortega chilies.  Take a few spoonfuls of the glaze and drizzle over the top.  Complete with fresh bok choy leaves and top bun and enjoy.

Make sure you have plenty of napkins nearby!  These are messy burgers....but oh so good.

Sauteed Quinoa Salad with Spicy Tofu and More

It was really hard to come up with a name for this one.

When March hits, suddenly something happens to my diet- I start to crave veggies, veggies, lots of veggies, and the idea of eating meat becomes less appealing as the days become longer and the sun becomes warmer.  So I decided to resurrect my quinoa creation that began when Tyler and I were living in our tiny Santa Cruz beach cottage.  I loved that place, but I basically had a stove and a small strip of counter to work with, and our "kitchen" doubled as our living room.  Needless to say it was really difficult to cook anything extensive.  This recipe is quick, and can be as involved as you want it to be!  It's also a great recipe to alter for whatever you need use up in your fridge and is a really good alternative to rice dishes.

Quinoa is actually a seed, not a grain (though it is commonly called the "Peruvian grain"), is loaded with vitamins and minerals, and is high in protein, folic acid, and omega 3 while low in cholesterol.... a true super food.  It's one of my favorite one-dish meals because it is not overly starchy or heavy, yet can easily contain all the major food groups.  It has a very light, fluffy consistency that is more similar to cous cous, which leaves you feeling satisfied, healthy, and not overly full (even if you eat a lot of it, which you probably will).  For this recipe, I stick to my old standby salad rule- make sure you have a nut, a fruit, and a cheese- by throwing in roasted almonds, dried cranberries and some chunky feta along with the veggies, and this combination seems to compliment the mixture so well that I don't find any need for a dressing at all.  This keeps the dish nice and light- perfect for second (or third) helpings.

Sauteed Quinoa Salad with Spicy Tofu and More

1 c quinoa
2 c chicken or vegetable stock
broccoli and/or cauliflower florets
1 large carrot, julienne cut
6-8 white button mushrooms, sliced thinly
1/2 red onion, julienne cut
8-10 oz fresh spinach
2 or 3 large garlic cloves
any white wine lying around
1 package extra firm tofu, drained and cubed
garlic powder
Sriracha
olive oil
1/2 c dried cranberries
feta cheese crumbles
handful of almonds, lightly toasted and chopped
1/4 c fresh chopped parsley

Cook quinoa as you would rice- 2 parts liquid to 1 part quinoa.  I like to use stock for extra flavor, but water will work too.  If you have a rice cooker, like I do, it makes it really easy- just pour in both ingredients and press the button.  If not, place a small covered saucepan, bring to a boil, and then reduce to a simmer for about 15 min, or until all the moisture is evaporated.

Meanwhile, in a medium non-stick skillet (make sure it is non-stick- as much as i loooove my all-clad stainless steel, it sort of shredded the tofu into little bits) pour in enough olive oil to cover the bottom of the pan and turn on med-high heat.  With a clean cloth, make sure to squeeze all excess moisture from the tofu.  Chop tofu into 1/2 inch cubes and add to the pan once the oil is hot.  Let cook for 3-4 minutes, or until the tofu starts to slightly brown, then sprinkle with garlic powder and salt.  Give it a good stir every few minutes to ensure that the tofu cooks evenly on all sides.  Squeeze Sriracha evenly over tofu and toss around in the pan so all sides are covered. *Do not stand directly over the pan during this step- the vapors from the Sriracha are VERY spicy, and if you breathe it in can cause quite a nasty coughing fit.  Continue to cook tofu a few more minutes until it reaches desired consistency.  About 10-12 minutes is a good guideline- it should be nicely browned and firm, but not burned.  Transfer tofu to a medium bowl and set aside.

In a large skillet, coat with olive oil and cook on medium heat.  When oil is hot, add carrots and onion.  Cook for 2-3 minutes, uncovered.  Using a garlic press, stir in garlic (if you don't have a garlic press you can just mince it finely ahead of time and dump it in).  Add mushrooms, broccoli/cauliflower, and a healthy glug (about a half a cup) of white wine.  Stir occasionally, allowing to cook about 5 more minutes, or until the alcohol has cooked out and the liquid has reduced a bit.  Once the veggies are cooked through (but not mushy), stir in tofu, quinoa, spinach and dried cranberries. Continue to cook about 2 minutes more, until the spinach is slightly wilted.  Then transfer to a large bowl and sprinkle in almonds, parsley and feta.  Serve immediately.  Keep leftovers in the fridge for a few days, enjoy warm or cold.  Enjoy!