Lentil, Bean, and Rice 'Sloppy Joes'

20 May 2018 • Food
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Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup lentils (uncooked)
  • 1/3 cup rice (uncooked)
  • 1 15oz can of pinto beans (rinsed)
  • 1/2 onion (finely chopped)
  • 1 carrot (finely chopped)
  • 1/2 bell pepper (finely chopped)
  • 1/2 cup ketchup
  • 2 garlic cloves (finely chopped)
  • 1/4 teaspoon oregano
  • 1 tablespoon Worcestershire sauce (preferably vegetarian)
  • liberal use of ground pepper

Instructions

  1. Prepare the rice and lentils based on your type, I add a little olive oil to each.
  2. When the rice and lentils are done cooking– in a pot heat olive oil on medium-high. When warm add onion, carrot, bell pepper and about two tablespoons ketchup and cook for about 3 minutes.
  3. Stir in the garlic for about 30 seconds.
  4. Add cooked lentils and rice, beans, oregano, remaining ketchup, Worcestershire sauce, pepper with an additional 1/2 cup of water. Bring to a boil and then reduce heat to medium-low. Continue to cook for an additional 10 minutes, until sauce thickens.
  5. Serve on your preferred buns, maybe a with some lettuce and a tomato slice. Serving with a salad on the side can balance the heaviness as well.

Inspiration

Funny thing, this recipe is not actually vegetarian. However, I made it into one (also using a vegetarian Worcestershire sauce). I liked the number of vegetables that went into it so it worked really well. I, also, did not follow all the steps to a T, go figure!?

Closing

Surprisingly, this is a very satisfying rendition. Originally, I did not add the beans or the rice, but I felt the former adds some nice texture while the latter makes this a complete protein. shh do not mention this, but really,I added the beans because I unknowingly did not have enough lentils for my original recipe, but turns out I really like it this way!

In the past, I have added freshly diced tomato to the sauce and have experimented with less ketchup.

It keeps really well in the fridge, too!

This adds a nice recipe to the repertoire for a summer meal!

Two-Bean Pasta Salad

13 May 2018 • Food
Two-Bean Pasta Salad

Ingredients

  • 2 cups macaroni (cooked)
  • 1 15oz can black beans (rinsed)
  • 1 15oz can red beans (rinsed)
  • 1 carrot (finely chopped)
  • 3 celery stalks (finely chopped)
  • 1 cup frozen peas (thawed)

Instructions

  1. Cook the macaroni, I used quinoa pasta– it’s great! Rinse pasta after draining the water.
  2. In a large bowl, add the remaining ingredients and stir.
  3. Serve with your preferred dressing. You could choose to use mayo and dill, or you could use a vinaigrette/Italian salad dressing.

Closing

This is a quick meal in a pinch. I almost always have the ingredients required for it. Also, it’s another one of those that work really well on a hot summer day (it was not hot, it was actually rather cool out today :P).

I have seasoned with an assortment of toppings. From olive oil-salt-pepper, mayo-dill, or an Italian dressing. It all depends on what you’re looking for.

Do not feel you need to tie yourself to these ingredients, mix and match with something else, try it out!

Teriyaki Cashew Stir Fry

22 Apr 2018 • Food
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Ingredients

  • 2 tablespoon canola/vegetable oil
  • 1/2 onion (thinly sliced)
  • 4 celery stalks (sliced)
  • 2 large carrots (cut into thin sticks)
  • 1 cup unsalted whole cashews
  • 1 8oz can sliced water chestnuts (drained)
  • 1 5oz can bamboo shoots (drained)
  • 1/4 cup favourite teriyaki sauce
  • sliced onion greens for garnish

Instructions

  1. In a wok or large pot, heat oil on high. When oil is warm enough, add onion, celery, carrots, cashews, water chestnuts, and bamboo shoots. Cook for about 7 minutes, stirring frequently otherwise it will burn!
  2. Place into serving bowl.
  3. Serve over rice, quinoa, or protein pasta. Garnish with onion greens.

Inspiration

I had some leftover frozen teriyaki sauce from this lovely recipe!

Closing

This was some great use of the teriyaki sauce just sitting in the fridge for a month or so. When making the sauce, from the original recipe, I was able cut it into thirds. I used one of those thirds for this recipe.

I do not often make a stir fry, but I am so glad that I did. Usually, I make a more, “sauté fry,” with olive oil (out of laziness) and since you cannot cook at a high enough temperature it gets really heavy. I think I will forego the whole olive oil approach for a stir fry moving forward!

With this recipe, it definitely lacks a protein, I would recommend topping a protein that compensates. Simply rice will not suffice, such as quinoa/rice mix or a protein pasta. Feel free to add a tofu or chicken, I think the latter would go really well with this.

I also added some steamed broccoli on the side. If the broccoli started off frozen, it makes the stir fry soggy, and that is not the texture I am looking for.

Ahh, another thing! The onion greens, I just need to mention. I have an onion in a pot, with soil, that started to sprout while it was sitting on the shelf. It’s been providing greens all winter long! (and spring that feels like winter!). These work really well for a green onion substitute for garnishes, since it’s a more mild flavour. Just do not forget to water it!

Now, bring out ‘dem chop sticks and get to your bowl!

Simply Seasoned Tomatoes and Pasta Casserole

15 Apr 2018 • Food
Simply Seasoned Tomatoes and Pasta Casserole

Ingredients

  • 3 cups cooked quinoa pasta
  • 2 tablespoon olive oil
  • 1/2 onion (chopped)
  • 4 garlic cloves (chopped)
  • 5 Roma tomatoes (diced)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • liberal use of crushed pepper corn
  • 2 cups mozzarella cheese (shredded)
  • few more shakes of oregano

Instructions

  1. Prepare quinoa pasta. This does not take long to do, keep in mind, this recipe calls for cooked pasta, not dry.
  2. Pre-heat oven at 375 degrees fahrenheit.
  3. In a large pot, heat olive oil on medium-high. When warm, add onions, garlic, basil, oregano, salt and crushed pepper corn. Sauté until caramelized and onions are translucent (about 3-4 minutes).
  4. Stir in tomatoes and cook until sauce starts to thicken (about 10-15 minutes).
  5. In a casserole, dish combine the sauce and 3 cups of cooked quinoa pasta, stir. Top with cheese, evenly distributing across and finish by giving a few shakes of oregano.
  6. Place in the oven and cook until cheese is gold-n-brown (about 22-25 minutes).
  7. Serve with a side of broccoli, cuz it makes it that much better!

Inspiration

What was in the house during a snow storm– in the middle of April! :)

Closing

I had wanted to make something with the quinoa pasta sitting in my pantry, that happens to be gluten-free. Let me preface, I do not live in a gluten-free household. Before posting this recipe, I wanted to double check that mozzarella is actually gluten free… apparently it’s not, since it is a complex cheese. I learned something new! So, if you are looking to make this meal gluten free, either exchange the cheese with one that is, I considered using ground chickpeas or leave it off entirely.

My tomato sauces generally still have the peels from the tomatoes when I make it. I do not go out of my way to boil it off. If that is something you like to do, more power to you! The sauce, overall, is simple but quite versatile. I’ve used it on a number of other recipes (that has yet to be posted).

I feel that this dish, while very tasty, lacks some vegetables. By adding some steamed broccoli, on the side, it makes the meal go a long way.

In the future, I might double the pasta and sauce, there just was not quite enough for leftovers!

Enjoy!