So Incredibly Delicious!

I found this recipe here and it's going to knock your socks off. I'm not gluten-free but if you are, it fits! I've recently discovered the awesomeness (word?) of quinoa. It cooks up like instant rice but is jammed packed with things your body will love and run on for hours so it's a great recipe for moms who need go-juice quickly.


Black Bean, Edamame, Corn and Quinoa Salad

1 cup shelled edamame
2 cups fresh corn kernels (only had canned on hand)
1 cup cooked black beans
2 cups cooked quinoa
1/2 cup fresh chopped cilantro (only used 1/4 cup)
1 cup tomatoes, seeded and diced
3 T minced red onion
1 tsp ground cumin
2 T fresh lime juice
2 T red wine vinegar
2 T olive oil
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper (optional – and I didn't do this) 

1. In a medium saucepan bring water to a boil. Cook edamame for 10 minutes. (I got a steamable bag to save time)
2. Bring a fresh pot of water to boil and steam corn for 3 minutes.
3. Combine edamame, corn, black beans and quinoa.
4. Make salsa dressing by combining tomatoes, red onion, cumin, lime juice, red wine vinegar, olive oil, salt, pepper and cayenne.
5. Only dress the amount you are going to eat right away. Combine dressing, cilantro and salad. Toss and serve.


Make it! You won't regret it!

Harvest Soup

Another fun and delicious fall soup!
Ingredients:

1 tbls olive oil
1/2 cup chopped carrot
1/2 cup chopped celery
1/3 cup chopped onion
1 1/2 lbs butternut squash, seeded and cut into 1-inch cubes (about3 1/2 cups)
2 medium apples, cored and cut into 1/2-inch pieces
4 cups chicken broth (I used my left-over veggie broth)

Directions:
in a big pot, heat oil on medium. Add carrots, celery, and onions. Cook for 8-10 minutes or until tender and brown.  Add squash, apples, and broth. Bring to boil. Reduce heat and simmer for about 20 minutes or until squash is tender. Cool slightly

Puree soup in blender or food processor, and in a couple batches if needed. Add pepper and croutons (we skipped the croutons)

Recipe from: some parenting magazine....I forget which one

Sweet Potato Lentil Stew

A good fall meal. I've never tasted anything quite like it. Give it a try!

Ingredients
-1/4 cup safflower oil
-1 medium onion, diced
-2 small tomatoes, diced
-1 tsp fresh minced ginger
-1 1/2 tsp turmeric
-1 tsp cumin
-1 tsp ground coriander
-1/2 tsp cinnamon
-1/8 tsp cayenne
fine sea salt
2-3 medium sweet potatoes, peeled and cut into 3/4 cubes
7 cups vegetable broth*
1 cup brown lentils

Heat oil over medium heat in large deep pot. Add the onions and cook for about 2 minutes. Stir in tomatoes and ginger and cook for another 2 to 3 minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt. Cook and stir for 2 minutes.

Add sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce heat, cover, and simmer for about 40 minutes or until lentils and potatoes are soft.

*Veggie Broth - Amateur Style

Take carrots, celery, and onions and chop them. Throw in a big pot full of water then add 2 bay leaves, salt and pepper and simmer for a couple hours. Strain and use. Freeze remaining broth.

Recipe from: The Kind Diet

Easy and delicious roasted vegetable & chickpea casserole

I just made this recipe this week, and am currently heating up some leftovers. It is so delicious, and very simple, so I thought I'd share.

It's made up of roasted 'summer' veggies, according to the recipe name, but here in Turkey, these are 'all year' vegetables, so hopefully you can find them too.

Since it's from the BBC Good Food website, I'm going to briefly translate it into 'American English' just to avoid any confusion that will keep you from trying this yummy dish. (I've also added the modifications that I made to the recipe but you can find the original here).

1 eggplant, cut into thick fingers

3 zucchini, thickly sliced

2 red peppers, de-seeded and chopped into chuncks

3 garlic cloves, chopped

1 onion, chopped

2 large potatoes, peeled and chopped into bite-sized chunks

1 Tbsp whole coriander seeds (although ground coriander will also do, I imagine)

1 14oz can of chickpeas/garbanzo beans, rinsed and drained

2 14oz cans of chopped tomatoes

4-5 Tbsp olive oil

a small bunch of cilantro, roughly chopped

So, it's really easy. Preheat the oven to 4oo degrees F. Chop up all the vegetables, put them in a big oven proof dish or baking tin (if you've got one that can go on the stove and in the oven, use that), toss in olive oil, add the coriander seeds, some salt and pepper. Put it in the oven for about 45 minutes. When I cooked mine, I think it took a bit longer because my potato chunks were a bit too big, but roasted vegetables aren't an exact science, so you don't have to be too precise. When everything is soft enough to eat, it's ready.

Then put the dish on the stove, over low heat, add the tomatoes and chickpeas/garbanzos. Bring it to a gentle simmer and stir gently. When it's done, sprinkle on the chopped cilantro (I left the cilantro out because it's pretty tough to find in Istanbul) and serve with olive oil and crusty bread.

I actually made the meal one night and we ate it the next. I read from some comments that it was better the second night after letting the flavours mingle together. I reheated it in the oven and when it was just about done, added a sprinkling of feta cheese, which added a lovely flavour to it.

The recipe also suggested a meaty version. If you have a carnivore in the family, you can start to roast a chicken for 30 minutes, take it out of the roasting dish, put in all the vegetables above, nestle the chicken in the middle and continue roasting as per the recipe. Sounds pretty good. But trust me, the vegetarian version is delicious as it is. And it will make your kitchen smell amazing!

Roasted Eggplant Soup

Another gem from www.smittenkitchen.com who adapted it from Bon Appetit magazine. She suggests seasonings for an alternative taste and it was this way that I made it. It was delicious!!

Roasted Eggplant Soup
adapted from Bon Appetit
Serves 4

3 medium tomatoes, halved (I quartered them)
1 large eggplant (about 1 1/2 pounds) halved lengthwise, or 3 smaller ones
1 small or medium onion, halved (I quartered it)
6 garlic cloves, peeled (I used 3 )
2 tbsp olive oil
1 tbsp chopped fresh thyme or 1 tsp dried
4 cups chicken or veg stock
1/4 cup heavy cream (optional, or more to taste)
3/4 cup crumbled goat cheese (opt, I omitted because it didn't need it IMO)

Preheat oven to 400F. Arrange tomatoes, eggplant, onion and garlic on large baking sheet (you'll need two). Brush or drizzle vegetables with olive oil and roast for 20 mins. Remove garlic so it doesn't burn and return the trays to the oven for an additional 25 mins until the vegetables are browned in spots and tender soft. Remove from the onion and scoop the insides out of the eggplant (though since you puree it all, next time I am not throwing away the skins) and scoop into a large soup pot. Add the rest of the vegetables, thyme and stock. Bring to a boil, reduce to a simmer. Cook until onion is very tender. (Here is she says about 45 mins or longer, but since I had chopped some of the vegetables smaller mine were practically ready to puree after boiling). Cool slightly.

Puree soup. Add cream and bring to a simmer. Season with salt and pepper and add additional spices. I used 1 tsp cumin, 1 tsp coriander, 1/4 tsp red pepper. Sprinkle with goat cheese if using.

More New Recipes

Here are two more delicious recipes.  They are also my variations of recipes found in the All Recipes cookbook (which is based on the website).  These are both really fabulous, easy meatless meals.

Spinach & Tortellini Salad
1 (9 oz) pkg cheese-filled tortellini
1 (10 oz) pkg frozen, chopped spinach, thawed and well-drained
1 c Parmesan cheese
6 c cherry tomatoes, halved
bottled Italian dressing
salt and pepper to taste

1. Cook pasta according to pkg directions.  Rinse under cold water and drain.
2. Combine tortellini, spinach, cheese, and tomatoes in a large bowl.  Add enough Italian dressing to coat.  Toss and season with salt and pepper.

Linguine with Broccoli and Red Peppers
1 (16 oz) pkg linguine
1 lb (or so) fresh broccoli, chopped
3 T olive oil
3 cloves minced garlic
1 red bell pepper, thinly sliced
a pinch of garlic salt
Parmesan cheese

1. Cook pasta according to pkg directions.  Drain.
2. Steam broccoli on stove top in covered pan for 10-15 minutes, until desired tenderness.
3. Heat oil in saucepan over low-medium heat and sauté garlic and peppers.
4. Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and sauté until peppers and broccoli are soft.
5. Serve over hot pasta and sprinkle with Parmesan cheese.

Peanut Cole Slaw (non mayonnaise based)

There is a restaurant in downtown Chicago that makes this peanut cole slaw. I don't like cole slaw, but I gobble this stuff down and so does my mom. I found a recreation of it online and made it for my mom to surprise her. Success! (by the way, the restaurant is called Bandera)

The recipe did not say how many servings it makes, but it made A LOT, so I'd recommend cutting this in half the first time unless you're serving more than 2 people. Also, I don't like cilantro, but I still love this recipe!

Peanut Cole Slaw
1/2 head green cabbage, sliced in thin strips
1/4 head purple cabbage, sliced in thin strips
1/2 jicama sliced in thin strips
2 green onions, finely chopped
1/4 cup fresh cilantro, coarsely chopped (depending on your preference)
1/4 to 1/2 cup roasted peanuts

Mix all ingredients above and toss with vinaigrette. Let sit for one hour.

For the vinaigrettte:
Add all the ingredients in a food processor and grind.

1/2 cup peanut oil. If peanut oil flavor is not strong, add 1/4 cup roasted peanuts to the vinaigrette mix before grinding. Do not use sesame oil
Juice of 1/2 lime or 1/4 lemon
2 tbsp rice vinegar
1/2 tsp minced fresh ginger
1 tbsp sugar
1 green onion
1/4 cup chopped cilantro or parsely depending on preference
1/2 tsp salt

Cannellini Bean Pate

This is another really super easy snack or sandwich spread. (or pita spread for that matter). It came from "Best Ever Three & Four Ingredient Cookbook".

2 14oz cans cannellini beans, drained and rinsed
2 oz Cheddar cheese (i think it's about a half a cup..though my math may be way off)
2 tbsp chopped fresh parsley ( i skipped this, we didn't have it, you could substitute anything really)
3 tbps olive oil

Put cannellini beans in the food processor with the olive oil in a steady stream. Process to a chunky paste. Transfer to a bowl and stir in the shredded cheese and parsley. Sprinkle with a little paprika , if desired. Serve with wholegrain toast.

I heated mine in the microwave because melted cheese is awesome and it tasted really good. I dipped carrots in mine, though I would probably not use that particular vegetable next time. I also think that tyou can whip this stuff on top of a tortilla with some lettuce and tomato and BOOM you have quesadillas! brillant, yo!

Indian-Spiced Roasted Chickpeas

These take no time at all and you have a healthy snack. I bet kids would like them too and they wouldn't even know they're eating healthy. I forgot to toss them halfway through and it didn't make one bit of difference. Man these are good..

Indian-Spiced Roasted Chickpeas
Serves 4

2 cups canned chickpeas, rinsed and drained
1 tbsp lemon juice
1 tbsp olive oil
1 tsp brown sugar
1 1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/2 tsp salt
black pepper and cayenne pepper to taste

Preheat oven to 425 F. Combine chickpeas, lemon juice, olive oil, sugar, spices and salt in a large bowl; toss well. Spread on a foil-lined baking sheet and roast, tossing halfway through for 20-25 minutes or until chickpeas are dark brown in spots. Let cool.

Fast and Easy Veggie Skillet

I love summer food, especially the vegetables that are abundant and cheap. This is a little meal that I kind of pulled together at the last minute, but I had gone to the store that day and picked up all the vegetables. It's yummy and easy and you can basically use whatever vegetables you want. If you want you can even skip the pasta and add some grilled chicken or shrimp.

Easy Veggie Skillet

2-3 tbsp olive oil
1/2 onion (you can use the whole onion if you want)
1 zucchini
1 yellow squash
1 green pepper
1 red pepper
1/2 pint grape tomatoes
1/2 cup Italian bread crumbs
1/2 box penne or rotini pasta
1/2-1 cup Parmesean cheese

Dice up all the vegetables and saute them (all except the tomatoes) in the oil for about 5 minutes until they're soft. Add the tomatoes toward the end of the 5 minutes. Sprinkle the bread crumbs over the top and stir to coat the vegetables. Meanwhile cook pasta and drain. Preheat oven to 350. In a quart baking dish combine the cooked pasta and vegetables, sprinkle generously with Parmesean cheese (as much as you want) and stick it in the oven for about 20 minutes to warm everything up and melt the cheese.

Roasted Asparagus

My new favorite side item with grilled meat. Super quick and easy

Roasted Asparagus

however much asparagus you want
however much olive oil you want
however much kosher salt you want

Preheat oven to 400. Line a roasting pan with foil. Chop off ends of asparagus and arrange veggie on pan. Drizzle olive oil over the top and coat. Toss some kosher salt on top. Put in the oven for 15-20 minutes. Delicious.

Black Bean Burgers

Sorry to be hogging the bloglight...but i've also been feeling ambitious like jill has.

Amazingly delicious. 8 minutes to make. 3 minutes to cook.

Black Bean Burger
(adapted from Cooking Light & snagged from someone else's cooking blog)

2 cups rinsed, drained, canned black beans
1 clove garlic, minced
1/8 tsp salt
1 large egg white
1/2 cup shredded cheese of your choice (we had cheddar on hand)
1/4 cup chopped red onion
1/4 cup cornmeal


Place 1 1/2 cups beans, garlic, and salt in a bowl. Partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor. Process 30 seconds till well combined. Add bean puree to mashed beans in bowl and stir till combined. Add cheese and onion and stir till combined. Divide bean mixture into four parts and shape into patties. Place cornmeal in dish (or plate) and dredge both sides of patties.

Add oil or cooking spray to a skillet and cook patties till brown or for 3 mintues.

Notes: I was too lazy to get the food processor out and have to clean it after so i mashed eveyrthing with a fork and was satisfied that it would still taste just as delicious.

I don't know what the point of the cornmeal is, but I think it sort of helped hold these guys together. They are very fragile. i don't think it would be lacking much flavor without them.

I am terrible at estimating how/when things are cooked, but they started to smoke a little so I figured they were done...I hope you all have better judgement than me. ;)

THESE ARE DELICIOUS!! I topped mine with sour cream, avocado and more cheese. mmm..
the picture is my dinner. (salad is not shown). I cut up some tomatoes and also some herbed artichokes. (in the dish).