Chicken and Kale Soup

I made this wonderful soup today. Well, this sounds like your regular soup but with a hint of cumin and ginger.  The flavors really come together well in this dish.  I also added some dirty rice in it.

Ingredients

Chicken breast, cubed
Carrot, cubed
Kale
Zuchini, cubed
1/2 tsp ground cumin
1/2 tsp chili powder
Ginger
Onion, cubed
Garlic, minced
Chicken broth
Salt and pepper

Directions

Marinate the chicken cube with chili powder, salt and pepper.

In a pot add olive oil and saute ginger, garlic and onion.  Add the marinated chicken.  Cook till slightly browned.  Add the carrots, kale, zuchini and cumin.  Stir for a bit and add the chicken broth and dirty rice.

Add seasoning according to taste and let cook until rice and vegetable soften.

Zoodle Padthai

Since I purchase the spiralizer, I started making zoodle ie..zuchini noodle.  It tasted soo good especially if you are in low carb diet.  

Cauliflower rice with Chili Lime Grilled Chicken

I am right now on my journey to losing couple of pound before New Year and I think I am on the right track.    It sad because I do love my cakes and cookies and all things sweet but this is a personal goal that I needed to do before the year ends.

I think once you get the hang of it, you will not miss the carbs and sweets as much.  Anyway today my lunch was something that I have been seeing over the websites...its cauliflower rice.  To think how to treat cauliflower as rice when I am sooo used to having Jasmine rice, it was a little hard but after using is as a replacement for rice dishes, its not bad after all.

This can be easily adapted to vegetarian buy just using tempeh or tofu instead of chicken !

Ingredients for Cauliflower Rice

1 cup cauliflower ( pulse in food processor till it resembles small crumbs like rice)
2 tb coconut milk powder or coconut milk
2 tb water
2 tb coconut oil ( no need if using coconut milk)
1 tb fresh cilantro, chopped
Fresh lime zest
Pinch of salt

Combine all ingredients except lime zest and cilantro and microwave for about 7 minutes.  Stir and if its still hard, microwave another minute or so.

Stir in lemon zest and cilantro.


Lime Chili Chicken

Ingredients

2 tsp chili powder
1 tsp brown sugar  ( I used honey 1/2 tsp)
Grated lime pee
Salt
Garlic Powder
Ground Red Pepper
Skinless Boneless breast
Olive oil

Method

Combine all the ingredients and rub on the chicken breasts.

Grill and serve with lime wedges on the side.


Use own judgement on the spice level and also how much needed.  I never measure when I cook.  Just taste as I go along.

Greek Steak Salad in Pita Pocket

Ingredients

Steak Marinade

1/2 cup light olive oil
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 large clove garlic, minced
salt & pepper, to taste {I used about 1 tablespoon salt and 1/2 tablespoon pepper}
1 teaspoon ground thyme
2 teaspoons dried oregano
2 bay leaves
3 pounds sirloin steak


Salad Ingredients

1 whole cucumber, diced
3 medium sized tomatoes, diced
1/4 whole red onion, sliced thinly
1/2 cup feta cheese crumbles

Salad dressing

4 tablespoons light olive oil
2 tablespoons white vinegar
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon sugar
salt & pepper, to taste
whole pita pockets

Directions

• In a large plastic food storage bag, combine all ingredients for the marinade. Place meat inside bag, seal and move around to coat meat in marinade. Refrigerate for at least 2 hours.
• An hour before grilling, remove meat from fridge.
• Preheat grill to medium high heat.
• Dice up veggies for salad and place into a large bowl. Toss in cheese. In a small bowl, stir all ingredients together for salad dressing. Pour dressing over veggies and stir to coat. Refrigerate until ready to serve.
• Grill meat.  Slice against the grain.  Fill the meat into the pita pocket and top up with the salad.

Crockpot Minestrone Soup

Yummmmy this is another favorite soup of mine and I can actually eat them for days.  Its super healthy with all the vegetable and just the right amount of pasta.  Have a bread on hand and its all you need.   Its been cold for a couple of days and I just cooked  in my every trusty crockpot and just freeze them individually and pop it in the microwave when I wanted to have some. 

You can totally make it vegetarian by using vegetable broth..

Brown Rice with Mushrooms and Celery

Once in awhile I like to jazz up my usuals.  Today I thought of adding mushrooms, celery and kale to brown rice.  The addition of vegetables gave this normall brown rice an extra kick.  I cooked the rice with chicken broth.

Ingredients


3 tbsp olive oil
1/2 cup onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tbsp thyme, either dry or fresh
1 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup brown rice
2 cups chicken broth
10 oz. cremini mushrooms, sliced
3 oz. shiitake mushrooms, sliced
2 cups fresh spinach or kale leaves

Optional : If you are short of time, you can definitely use instant brown rice, cook the onions, garlic, celery and then add the brown rice.  Follow the rest of the instructions as per on the packet.


Method

• Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.  Add onion, celery, garlic, and thyme. Season with 1/2 salt and 1/4 teaspoon freshly ground black pepper.  Cook until the vegetables are soft and the onion is just starting to brown, 7 to 8 minutes.
• Add brown rice. Toast the rice for about 1 minute, stirring constantly.  Add in 2 cups of chicken broth. Stir and bring the mixture to a boil. Cover and reduce the heat to low. Cook for 60-70 minutes, or until all of the liquid is absorbed. Typically, brown rice takes about 45 minutes to cook. However, with the added vegetables, it will take a little longer in this recipe.
• Heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are cooked and slightly browned. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Avoid seasoning the mushrooms with salt earlier in the cooking process, or else the mushrooms will release their liquid.  Stir spinach / kale leaves and the mushroom mixture into the cooked rice.  Serve.

Quinoa, Kale, White Bean Soup

This is my first time trying Kale. I have heard a lot about it and how healthy it is.  Quinoa I have done quite a bit of cooking with it and I think its nice,  no taste to it but even after cooking it has a little bite.  For a cold winter or just as a comfort food..this is it.  The kale has some crisp to it even after cooking but paired with tomatoes, white bean and quinoa, they are so yummilicious.    I can be a vegetarian just by eating soup...

Ingredients


2 tsp olive oil
1/2 cup onion, diced
1 cup carrots, diced
6 sprigs fresh thyme or dried thyme
1/8 tsp crushed red pepper
3 cloves garlic, minced
1/2 tsp oregano
1 – 14.5oz. can diced tomatoes
1/2 can tomato soup
4 cups vegetable broth
1/4 cup dry rainbow quinoa, washed
1 – 14.5oz. can white beans, drained & rinsed
1 bunch kale, roughly 3 packed cups ( you can keep half if its too much in a ziplock)
Salt and pepper to taste

I love mushroom so I add mushrooms too :)

Method

• Heat oil in a large pot over medium high heat. When hot, but not smoking, add onion, carrots. Stir to coat and cook for about 8 minutes, until tender. Add thyme, crushed red pepper, garlic and oregano and cook for another minute.
• Add diced tomatoes, tomato soup and chicken stock. Bring to a boil, stir and reduce heat to simmer for 25 minutes.
• Add the uncooked quinoa, bring heat to a low boil again. Cook for 10-15 minutes, until quinoa is tender and transparent.  Now add the canned white bean.
• Add kale and stir to wilt. Season to taste with salt and pepper.
• Serve with a baguette or any toasted bread

Green Goddess Rice with Broiled Trout

I came across this recipe as I was watching Food Network. Its basically something like pesto.  After reading the mixed review, I thought of making it since I had some avocados in the fridge.  It was pretty good. Slight tang from the lemon juice and creaminess from the avocado.  I served it with broiled trout fillets.

Ingredients

1 1/2 cups Basmati rice
Salt
1 small avocado, peeled, pitted, and coarsely chopped
1/2 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper

Method

• Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
• Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.
• Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.

Broiled Trout Fillets

1 lb steelhead trout fillet, with or without skin

1 clove garlic, chopped fine

1 1/2 tablespoons coarsely chopped fresh rosemary

1 lemon, zest of

1/2 lemon, juice of

1/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1 tablespoon olive oil, plus

additional oil, for greasing baking pan

Method

• Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.
• Preheat broiler.
• Mix together all remaining ingredients except fish into a well-blended paste.
• Place fish skin-side down (if it has skin) on baking sheet, then spread seasoning over flesh.
• Broil fish at second rack away from heat for 5 minutes or less, just enough to sear flesh but not burn herbs.
• Lower fish to 3rd or 4th rack and lower oven heat to 325°F Bake for 10 additional minutes, or until fish is cooked through in the thickest portion.

When I bought this, I almost thought it was salmon when the fish monger told me its trout.

Scallopini Picatta

At one glance you would think that this is chicken...well, you are wrong.  This is the Gardein product that I got from Whole Foods. I just love this product, its tender and takes on any flavoring you add.  Feels like you are eating the real thing.


Source:  The Conscious Cook


Ingredients

2 pcs Gardein chick'n scallopini
6 tbsp unbleached flour for dredging
8 tbsp  butter
6 tbsp extra virgin olive oil
1/4 cup fresh lemon juice
1/3 cup vegetable stock
3 tbsp brined capers (rinse off to remove excess salt)
1/2 tsp chopped garlic
1/2 tsp chopped shallots
1 tbps fresh parsley,  chopped
sea salt and freshly ground black pepper

Method

• Season the gardein scallopini with salt and pepper. Dredge scallopini in flour and shake off excess.in a large 12 inch sauté pan over medium high heat, melt 3 tablespoons of soy butter with 3 tablespoons of extra virgin olive oil.
• When butter and oil start to sizzle, add 2 pieces of scallopini and cook for 3 minutes.when scallopini is browned, flip and cook the other side for 3 minutes. remove and transfer to plate.
• Reduce heat to medium-low and add the  lemon juice, stock, garlic, shallots and capers and return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.  Check seasoning - if too bitter, add a pinch of sugar.  Return scallopini to the pan and simmer for 3-5 minutes. 
• Remove scallopini from the pan to a platter. Add remaining 3 tablespoons of  butter to the pan and whisk vigorously. 
• Pour sauce over scallopini and garnish with fresh chopped parsley.

Hasselback Potatoes with Spinach Pesto

If you love potatoes as much as I do, then you should immediately plan this for dinner tomorrow.  This truly is so yummy with some grilled portabella mushroom. Flavored with garlic and butter, this side dish cannot beat anything.  I also made some spinach pesto, which is new to me; to top up the potatoes.  It almost tastes like mint chutney.  I did not have  lemon so I substituted it with lime. 

Source: Allrecipes

Ingredients for the Potatoes

4 russet potatoes

4 garlic cloves

4 tablespoons unsalted butter

coarse sea salt

3 tablespoons olive oil

Before baking

After Baking

Method

Preheat oven to 425 degrees F.

Thinly slice garlic cloves.  Set aside.

Rinse and scrub potatoes well.  We’re keeping the skin on so it’s gotta be clean.

Slice a thin layer off of the bottom of the potatoes.  This will give them a solid base to rest on to get sliced.  Slice into the potatoes but not completely through them.  Slice potatoes, creating very thin rounds connected at a base.  Slide garlic slices in between potato slices.  You might  actually need to shove them in… the potato might be pretty tight.  Just be careful not to tear the bottom.

Place potatoes on a baking sheet.  Generously sprinkle potatoes with salt.  Top each potato with one tablespoon of butter.  Drizzle with oil.  Bake for 1 hour or until tender on the inside and crisp on the outside.  Remove the pan about every 15 minutes to baste potatoes in the oil and butter on the pan.  This will make the skin crispy and delicious and the potato extra buttery.

When cooked through and crispy, remove from the oven, cool for 10 minutes.  Top with spinach pesto and serve.

For the Pesto

2 loosely packed cups of spinach

2 garlic cloves

1/4 cups roasted cashews

2 teaspoons fresh lemon juice

1/2 teaspoon lemon zest

1/3 cup freshly grated Parmesan cheese

salt and pepper to taste

1/3 cup olive oil

Place garlic cloves, spinach, nuts, lemon juice, zest and Parmesan cheese in the bowl of a food processor.  Blend until spinach is broken down and, whiles still blending, slowly pour in the olive oil.  Turn off food processor, taste and add salt and pepper as needed.   Serve over potatoes… or pasta!

Mattar Paneer

 

I have always enjoyed this dish whenever we are at the Indian restaurant and most of the time we used to get the frozen ones. The gravy is made of blended tomatoes, onion, ginger and spices and thickened with cashewnuts.  After talking to a friend of mine, I came to know there is nothing complicated about this meal.  It is easy to prepare and taste really good when served with naan or puri.

Ingredients


1/2 cup paneer – cube and saute in a tsp of oil till lightly browned
1/4 cup fresh green peas
1 large onion, finely chop
small piece of ginger
1 green chilli
12 cashewnut
2 tomatoes, finely chopped
3/4 tsp red chilli pwd
pinch of turmeric pwd
1 1/4 tsps coriander pwd
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp garam masala
1 tsp yogurt
salt to taste
1 tbsp oil

Method

• Heat oil in a non stick pan, add the cashewnut, onions and sauté, approx 3 minutes. Add ginger, green chili, coriander pwd, turmeric pwd, red chilli pwd and combine. Add few tbsps water and saute for a minute. Add tomatoes and cook for 4-5 mts. Turn off heat and cool. Blend the tomatoes and  onion mixture.
• Return this paste to the pan add a cup of water and bring to a boil. Reduce flame, add the green peas and cook for 6 minutes. Add the paneer and yogurt and simmer for for a bit. Add salt. Finally add the kasuri methi leaf and stir to combine everything.  Turn off the heat.
• Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little water.

Minestrone Soup

I love minestrone soup but not overly powered with tomato sauce.  I especially love it when sprinkled with just a little bit of parmesan cheese.  This soup is so versatile.  Any kind of vegetable or beans can be added. I had some spiral pasta instead of elbow pasta and it worked out fine.  For my soup I chopped up some zucchini, celery, carrot, mushroom and a can of cannelini beans. This is the soup you want when its getting chilly outside and just want to hang out with your feet on the couch. Dip some sliced baguette and you have an awesome meal.

Source: Two Peas and a Pod

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
4 mushroom, cut into fourth
1 celery stalk, diced
1 zucchini, diced
1 cup fresh or frozen green beans
2 (14 ounce) cans diced tomatoes
4 cups vegetable broth
2 cups water
1 (14 ounce) can cannellini beans, rinsed and drained
1/2 cup whole wheat elbow macaroni ( I used spiral pasta)
1/2 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Parmesan cheese-optional, for garnish

Method

• Heat olive oil in a large stockpot. Add onion, garlic, carrot, and celery. Cook for about 5 minutes, or until lightly browned. Add in zucchini, green beans, and diced tomatoes. Stir in vegetable broth and water. Add beans, pasta, oregano, and basil. Simmer until vegetables and pasta are tender-about 35 minutes.
• Season soup with salt and pepper and serve warm with baguette. Garnish with parmesan cheese, if desired.

Kadhai Paneer

I had some leftover Paneer and Methi leaves which is also known as Fenugreek leaf from my previous cooking.  Both the paneer and Methi leaf can be bought at the Indian Grocery. As I was browsing the web, I came across this wonderful aromatic dish.  This dish goes well with naan, puri or white rice.  I especially like this since it uses bell pepper which is another favorite of mine.  This is definitely a dish that I would be making often. Preparation wise I think its pretty straight forward.

Ingredients

1/2 pound paneer ( I bought the ready fried panner)

1 medium red bell pepper, cubed small

1 medium green bell pepper, cubed small

3 tablespoons oil

3 medium tomatoes

1 clove garlic

1 small shallot

About 1/4 inch piece of ginger

1 green chili

Pinch of asafetida (hing)

1 teaspoon cumin seed 

1 and 1/2 tablespoons coriander powder 

1/2 teaspoon turmeric 

1 teaspoon cayenne pepper or chili powder

2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves 

3/4 teaspoon salt, adjust to taste

Method

• Cut paneer and bell peppers into ½ inch cubes.
• Blend the tomatoes, garlic, onion, ginger, and green chili to make a puree.
• Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.( skip this if using ready fried paneer)
• Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
• Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
• Add the asofetida and cumin seeds.
• After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and cayenne pepper.
• Cook for about 4 minutes on medium heat.
• Tomato mixture will reduce to about half in volume.
• Add about 2 spoons of water, and the salt.
• Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.

I served the paneer dish with Puri.  

"Beefless" Stew

One of dishes I love to do whenever it gets chilly outside is beef stew. It tastes even better the next day but this time I made mine with Gardein Beefless Tips.  Its a vegetarian product. I got this at frozen section in Whole Foods market.  Read about it and had wonderful review on it.  The vegetarian protein tastes almost like the actual thing.  Its super easy to prepare.

Source: The Conscious Cook

Ingredients

8 small red potatoes, cut into 1″ cubes
1 large onion, chopped
2 celery ribs, chopped
8 ounces mushrooms, quartered (halved then quartered, if large)
2 large carrots, sliced thick
2 bay leaves
1 teaspoon thyme
1 teaspoon rosemary
1/2 teaspoon garlic powder
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
2 tablespoons soy sauce
freshly ground pepper
1/4 cup red wine — (optional)
Gardein Beefless Tips or 1 cup TVP Chunks(Textured Vegetable Protein)
1 cup frozen peas
2 tablespoons cornstarch


Method

• Fill a 5-quart saucepan or dutch oven 2/3 full of water (about 10-11 cups). Add the first 13 ingredients, potatoes through pepper, and bring to a boil. Simmer uncovered for about 20 minutes, until the onions are cooked and the potatoes start to soften.
• Add the red wine (if desired), TVP chunks. Add peas.
• Mix the cornstarch with 1/4 cup water (or additional red wine, if desired). Stir the mixture into the stew and cook until the stew thickens slightly. Check the seasoning and add more salt and pepper as needed.
• Serve in bowls with lots of fresh bread.

Bell Pepper with Stuffed Quinoa

I do not know if the meatatarians will envy the vegetarians with this colorful and delicious entrée of bell peppers stuffed with mushrooms, carrots, black bean, quinoa and cashews, but these stuffed peppers are equivalent to a calorie packed meat stuffed peppers.The only thing is that it is super healthy. The quinoa used in this recipe gives it a slight bite and protein.  And of course I can never stay away from my mozarella.  I sprinkled some shredded mozarella before baking it. I know, there is only a certain point where I can control my calorie, but most of the time I try not to skimp on good cheese. For a beautiful presentation, choose a combination of green, red, orange and yellow bell peppers. This recipe also freezes well before baking. Wrap it in a foil and put it into a freezer bag.  I let it thaw for about 1 hour and then bake as normal.

Ingredients

1 tablespoon olive oil, plus more for oiling the pan
1 red onion, chopped
1/2 pound sliced mushrooms
1 cup chopped carrots
7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded)
1/2 cup chopped parsley
1/4 cup black bean
1 tsp teaspoon ground cumin
1 cup uncooked quinoa, rinsed and cooked according to package directions
Salt and pepper to taste
1/2 cup roasted, salted cashews
Shredded Mozarella cheese for topping

Method

Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and black bean. Stir in cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.

Meanwhile, preheat oven to 350°F. Grease a baking pan or glass baking dish with oil then set aside.

Divide quinoa mixture evenly among remaining 6 bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with shredded mozarella and stack them upright in prepared pan. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.

Mushroom Avocado Bruschetta

Being vegetarian has opened up a whole new dimension for me.  I am now cooking and trying out foods that I would not have given a second thought. Bruschetta, to be honest, this is my ever first time eating this.  I have never liked baguette.  That is one bread that I would never buy when I am at the grocery store. But after making this super simple dish or appetizer, I have changed my mind.  My sister in law actually gave me this idea of making this with mushrooms.  Eventhough the ingredients used to cook this was minimal, the taste was unbeatable.

 Ingredients

3 tablespoons butter or oilve oil
1 small shallot, thinly sliced
5 mushrooms, sliced thinly
1 tsp dried parsley
1 large avocado
slices baguette
3 tbsp shredded mozarella cheese or more, optional
salt and pepper

Method

• In a medium non stick pan, put in the butter and add the onion and mushrooms.  Cook on low heat till the onions and mushrooms are slightly browned.  Add parsley, salt and pepper. Turn off the hear.
• Cut the baguette into thin slices. Brush olive oil on top. Layer with avocado and sauteed mushrooms. Top with cheese.  
• Put under the broiler until cheese melts. Serve while still hot.

Quinoa and Black Bean Chili

The other when I was out at Whole Foods, they had some food sampling for vegetarian chili.  I was amazed what people do with Quinoa.  A black bean chili with quinoa. Of course the sampling was only a bite so I went and got the recipe, came home and made it for my dinner. Oh how glad I was...the chili was amazing.  I was pretty amazed that all this time having chili with meat and having now without any meat, did not matter any more. In fact, the quinoa and celery gave a little bite to the chili.  For all meat lovers out there....life does not end if there is no meat.

Ingredients


1/2 cup uncooked quinoa, rinsed (regular or red)
1 cup water (or broth)
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon chili powder (or Chipotle)
1 tablespoon ground cumin
1 (28 ounce) can crushed tomatoes
1 celery rib, sliced
2 (19 ounce) cans black beans, rinsed and drained
1 green bell pepper, chopped
1 teaspoon dried oregano
salt and ground black pepper to taste
1/4 cup chopped fresh cilantro

Method

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside. 
•  Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. 
• After 20 minutes, stir in the reserved quinoa. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

Red Lentil Curry

Red Lentil are similar to Mung Dhal.  These are skinned and split masoor lentils.  They're salmon-colored, cook quickly, and turn golden and mushy when cooked.  This is actually my first time cooking these lentil and it took me only about 30 minutes approximately to prepare this dish. It goes well with cooked rice, Naan or Chapati. Personally, I think it's impossible to not like lentils. They seem to reinvent themselves for every dish and lend themselves to all kinds of cooking styles. 

Ingredients

1 cup red lentils
1  onion, diced
1 tablespoon vegetable oil
1/2 tablespoon curry powder
1 teaspoon ground turmeric
1/2 tsp asofoetida powder or Hing powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger garlic paste
1 tbsp tomato puree
2 tbsp chopped cilantro
1 jalapeno, slit in half

Method

• Wash the lentils in cold water until the water runs clear and put the lentils in a pot with water to cover and simmer covered until lentils are tender (add more water if necessary).
• While the lentils are cooking: In a large skillet or saucepan, caramelize the onions, jalapeno in vegetable oil. Add the ginger garlic paste and stir till combined.
• Once the onions has softened slightly, combine the  curry powder, turmeric, cumin, chili powder, salt, sugar in a small mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
• Stir in the tomato puree and reduce heat, allow the curry base to simmer until the lentils are ready.
• When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too soupy). Mix the curry base into the lentils and cook for couple of minute and serve with rice.

Note: You can add cubed potatoes.

Quinoa Sushi

Sushi is usually made with rice but this one is with cooked quinoa. Seasoned with rice vinegar and sugar. Another healthy version on my favorite food.


Source: The Conscious Cook
Ingredients

1 cup quinoa, rinsed and drained (use a mesh strainer, they're so tiny they'll just run through a collander)
2 cup water
2 tbsp soy sauce

1 tbsp rice vinegar
1/2 tsp sugar
4-5 sheets of nori

Method

After rinsing the bitter oils from the quinoa, add the soy sauce to the water and pour the water over the quinoa. and  bring to a boil, lower to a simmer, cover and let simmer for 20 minutes. Unlike rice, you can stir the quinoa around during cooking if needed. Cook until the water is gone (there should be little steam chimneys in the quinoa). Throw into a big bowl and toss around with the rice vinegar and sugar. Toss for a little while or let it sit to cool for 30 minutes or so. It's a little easier to work with the quinoa when it's slightly warm.

Sushi fillings can be whatever you want, but I recommend:
(most should be cut into matchstick-like pieces)

avocado, sliced
green onion
red pepper
carrot
cucumber
shiitake or protabella mushroom
mung bean sprouts/white bean sprouts

Lay down a piece of your nori on a bamboo rolling mat that has been covered with plastic wrap. Gently spread the quinoa on the nori leaving 1/2 inch space at the top.
Yes, quinoa is much harder to work with than sushi rice because of it's size and inability to stick as well as sushi rice
Place the fillings on the lower section of the nori, and roll that sucker up. You can also add wasabi in there at this point.
Cut it like regular sushi and serve with soy sauce. Enjoy!

The rolls were a success, except quinoa seemed to fall out everywhere when eating.

Quinoa with Pesto

Knowing I had a jar of this gorgeous spinach pesto that was prepared earlier in the week were ready to be used, I started imagining a giant quinoa and vegetable salad. Now that the weather has warmed up and the daylight lasts into the dinner hour, it feels delightfully right to eat cool, grain salad.  I simmered two cups of quinoa (treat it just like brown rice, with a 2 to 1 water to grain ratio) and while those things cooked, I chopped cucumber, grilled portabella mushroom, red onion, feta cheese, tomato and spring onion.

Ingredients

1 cup quinoa (cooked in 2 cups water)

1/2 red onion, roughly chopped

1/2 english cucumber, cut into bite-sized pieces

1 spring onion, chopped

Couple of white mushroom or 1 grilled baby bella, cubed

1 can garbanzo beans, rinsed and drained, optional

6 ounces feta, crumbled

4 ounces of pesto

1 tbsp lemon juice and some zest

salt

pepper

Toasted almonds (optional)

Method

• Cook the two cups of quinoa by combining it with four cups of water. Bring to a boil and reduce temperature. Simmer for 15-20 minutes, until it is tender. When it is finished cooking, spread it out on a cookie sheet to cool.
• Combine chopped , onion, mushroom, cucumber, spring onion and drained garbanzo beans in a large bowl.
• Whisk the pesto, lemon juice and a drizzle of olive oil together until runny. Season with salt and pepper to taste.
• Add quinoa to the chopped vegetables. Gently stir to combine. Add the crumbled feta and dressing and fold in. Top with toasted almonds and serve. Can be made up to 24 hours in advance.