Tag Archives: tomatoes

Black Bean, Roasted Corn, and Green Bean Salad topped with Quinoa

1 May

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I have been wanting to try quinoa for a long time now, but just got around to picking up some last week. After enjoying this salad twice since then (which reminds me, I have some of it leftover in the fridge…I’ma go get me some) I’m regretting not venturing into quinoa territory earlier. I had heard from numerous people that it can essentially replace rice, and after making it (the process of which is very similar to making rice) I realize that this is indeed the case. I enjoyed the organic red variety, but I’m looking forward to trying the black and white kinds. I came across this post that has really straightforward directions for cooking quinoa, as well as a sweet little recipe at the end. I can totally envision myself incorporating quinoa into more dishes and I can’t wait to do so!

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Ingredients:

  • 1/2 cup chopped green beans (I used frozen, what a Godsend)
  • 1/4 cup corn kernels (also frozen)
  • 1 tbsp extra virgin olive oil
  • 1/4 cup diced tomato
  • 1/2 tsp salt
  • 1/8 tsp red chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp dried basil
  • 1 can (15 0z) black beans, drained
  • 1 bunch Romaine hearts
  • 1 cup red qunioa, cooked
  • Ranch dressing, to taste
  • cilantro leaves, for garnish

Directions:

On medium heat, pour EVOO in a saute pan. Cook green beans, corn, and tomatoes until softened. Add salt, chilli, garlic powder, black pepper and basil, stirring well. Add drained black beans and incorporate well. Cut romaine lettuce into salad-sized pieces. Start plating with a layer of lettuce. Pour desired amount of ranch dressing on top. Layer bean and corn mixture and top with quinoa. Enjoy!

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Curried Cauliflower and Potatoes (Aloo Gobi)

22 Apr

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One of many things I love about Indian cooking is that the ingredients are widely available, familiar, and it can easily be made vegetarian. The vegetarian aspect is particularly important because I have many friends who have food restrictions (ie Halal, vegetarian, eggetarian) so entertaining or dining out can be challenging. Fortunately, B and I aren’t picky about food (B says he eats everything but humans!). Aloo gobi is one of those dishes that fits the bill for any diet. It’s vegetarian- and eggetarian-friendly and makes a great weeknight dinner or side plate for a dinner party. It’s universally liked (well, I think it is at least) and well-known. No one familiar with Indian food is going to ask, “What’s that?” which is always a bad sign when entertaining :)

Ingredients:

*Serves 8

  • 1/4 cup vegetable oil
  • 1 large onion, peeled and cut into small pieces
  • 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
  • 1 small green chili, chopped into small pieces (or one teaspoon chili powder)
  • 1 large cauliflower, leaves removed and cut evenly into eighths
  • 3 large potatoes, peeled and cut into even pieces
  • 2 (8 ounce) cans diced tomatoes
  • fresh ginger, peeled and grated
  • fresh garlic, chopped
  • 1 teaspoon cumin seed
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 2 teaspoons garam masala

Directions:

Heat vegetable oil in a large saucepan. Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste). Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of garam masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.