Quinoa and Black Bean Stir-Fry
Add all to taste:
quinoa
black beans
cauliflower
broccoli
onion
orange bell pepper
corn
salsa
choloula
veggie powder
black pepper
crushed red pepper
corriander
cumin
Leave a Comment August 31, 2009
Here is a great meal and the video shows you exactly how to cook it.
summerkitchen.tv on Howcast.com Quinoa Stuffed Peppers
Leave a Comment August 28, 2009
Last night I wanted to use some of those yummy vegetables that I bought at the market, plus I had some peaches that were ripe and at the ready. I went online to get ideas for using the peaches – maybe I’d splurge and bake an oatmeal crisp. But I didn’t like the calories and the effort I found in making a dessert so I kept on searching. Finally I found a recipe on Allrecipes.com called Warm Peaches and Nuts Salad. It looked interesting and fairly easy so I thought I’d try it even though I didn’t have all the ingredients.
The recipe turned out to be picture perfect and I should have taken a photo but by the time I was finished, I was finished. Here is the link to the actual recipe Warm Peaches and Nuts Salad. I switched things around some. I didn’t have yellow squash nor almonds and walnuts. I used the market’s purple pepper that wasn’t as sweet as a red bell pepper and I used pecans for the nuts. Also missing was raspberry vinaigrette. I tried the plum vinegar that was in the cupboard but quickly switched to my precious aged balsamic vinegar that was less shocking to the taste buds.
Next time (yes, there will be a next time) I definitely will opt for the red pepper and the right kind of nuts and vinaigrette. Not sure I’d cook the cabbage – that was a bit strange. Maybe I would wilt some spinach instead and put raw cabbage on the plate. But let me tell you —- those warm peaches on top of the salad were to die for. Absolutely delicious! Wish I took a photo for you.
2 Comments August 16, 2009
Found a great organic vegetable stand at the market and bought a few things to test out in new recipes.
Loved seeing the white eggplant, the minature bok choy, the fresh ginger, and the orange tomato.
Leave a Comment August 15, 2009
tried different ways of cooking and serving the big portabello
Continue Leave a Comment August 10, 2009
1-3/4 Cup water
3/4 cup dry red lentils, rinsed and drained (I used yellow split peas)
1/4 chopped onions
chopped cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 clove garlic, minced
4 tostada shells (I used corn tortillas)
2 cups chopped vegetables – broccoli, tomato, zucchini or yellow squash
3/4 cup grated Monterey Jack cheese (I used mozarella)
Stir water, lentils, onion, cilantro, salt, cumin and garlic in saucepan. Bring to a boil, reduce heat and simmer, covered for 12-15 minutes until lentils are tender (!) and most of the liquid is absorbed. Mash the cooked mixture and spread it on tostadas. Top with vegetables and cheese and broil approximately 2 minutes until cheese melts.
Leave a Comment August 9, 2009
Heat 3 cups vegetable or chicken broth.
Cut butternut or acorn squash lengthwise, seed, and slice half into 1 inch strips. Cook in boiling water.
Saute 1/2 cup chopped onions and 2 cloves minced garlic. Add 1 cup risotto and gently toast.
Add 1 cup broth to risotto, stir until liquid is absorbed. Add 1/2 cup broth, stirring again until absorbed. Then add remainder of broth and stir until all liquid is absorbed.
Add 1 package of spinach, chopped, to risotto along with 1/3 cup shredded parmesan and stir in.
Plate risotto and serve with squash.
1 Comment August 6, 2009
Add all ingredients to taste:
Romaine
Baby Spinach
Roasted Red Pepper strips
Black Beans
Ground Flax
Cholula
Rice Vinegar
Leave a Comment August 6, 2009
1 large acorn squash
4 tbsp diced dried apricots
2 tbsp chopped raw cashews
1 (15 oz) can of unsweetened, crushed pineapple, juice reserved
2 tbsp raisins
cinnamon
coriander
Cut squash in half, remove seeds, and bake face down in 1/2 inch of water for 45 minutes at 350 degrees. Cover the apricots in a bowl with some of the pineapple juice. On top, add the pineapple, raisins, and cashews, cinnamon and coriander. Let stand and soak while the squash is cooking. After the squash has cooked, mix up the fruit in the bowl and scoop it into the squash’s center. Cover with aluminum foil and bake an additional 30 minutes. (Optional: Sprinkle with cinnamon and put back in the oven for 5 more minutes).
source=Eat to Live by Joel Furhman
Leave a Comment August 6, 2009
The Better Homes and Gardens cookbook had a great recipe entitled “cavatelli with arugula & dried cranberries”. Following is the original recipe with my substitutions in parenthesis’ (since I never have the right ingredients in my fridge and pantry).
8 oz dried cavatelli or rotini pasta (3 cups) ( 1 brimming cup small penne)
1/2 cup vegetable broth 2 cloves garlic, minced (none used this time)
1 tablespoon olive oil
4 cups torn arugula and/or fresh spinach
1/2 cup dried cranberries or raisins (dried apricots cut up)
1/2 cup sliced almonds or coarsely chopped pistachio nuts, toasted
1/4 cup finely shredded Parmesan cheese
cook the pasta, drain, and toss with broth and keep warm heat oil in large skillet then cook garlic over medium for 1 minute. add arugala, spinach to oil and cook/stir for 1-2 minutes until wilted combine all ingredients, except cheese, in large bowl tossing gently season with salt or sea salt if desired sprinkle each serving with Parmesan cheese
Leave a Comment August 6, 2009