Monday is salad night. So tonight we went tropical. Reminded me a bit of our week in Jamaica, actually. Or perhaps our time in Mexico/Honduras (2 days… 1 in each place. Cruise.) I found this recipe on Pinterest. Big surprise, right? It’s from a website called The Fit Cook. And because I am me, I added kale. Here’s my altered recipe (click on the recipe title to go to the original page). This serves 4-ish.
Tropical Quinoa Salad
- 1 cup dried quinoa
- 2 tablespoons olive oil, divided
- 1 red bell pepper, diced
- about a cup of kale, sliced finely (or in larger pieces if you prefer)
- 1 red onion, diced (I didn’t have an onion, so I skipped it. Still good, but the onion would have been better)
- 1 can corn
- 1 – 15oz can black beans, rinsed and drained (I used dry beans and soaked them)
- 1 lime (I just used a very generous amount of juice from a container.)
- 1 teaspoon agave nectar
- 1 mango (I think I would use 2 mangoes next time)
- ¼ cup fresh cilantro, chopped
- To cook the quinoa, bring two cups of water to a boil in a medium saucepan, add the quinoa, plus a pinch of salt, and reduce to a simmer. Cook covered for about 10 minutes, or until the water is absorbed
- Heat one tablespoon of olive oil in a pot or a skillet over medium-high heat. Add the bell pepper, kale, onion, corn and black beans, and cook for 5 minutes, until the onion and bell pepper are lightly caramelized and slightly soft. Season with salt and pepper.
- Add the lime (or lemon, if you don’t have lime) juice, the remaining olive oil, and the agave nectar. Whisk together and season with salt and pepper.
- Transfer the bell pepper, onion, corn and beans to the bowl. Add the mango and the cooked quinoa to the bowl and toss. Refrigerate until cooled. Add the cilantro, and serve.
The end! It’s sweet, healthy, and tropical. Perfect one dish dinner.
This is another allrecipes.com recipe I found, slightly altered to make it veggie friendly, and one of the best dishes I’ve ever made! It was wooooonderful!
This makes about 4 servings.
Vegetarian Burrito Casserole
- 1/2 cup cooked yellow rice
- 2 (8 inch) flour tortillas
- 1/2 tbs dry mustard
- 1 tablespoon sour cream
- 1 tablespoon and 1 teaspoon honey
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced green bell pepper
- 1/4 (15 ounce) can garbanzo beans, drained
- 1/4 (15 ounce) can black beans, rinsed and drained
- 1/4 cup corn kernels
- 2 tablespoons shredded mozzarella cheese
- 2 tablespoons shredded Cheddar cheese
- 1/4 teaspoon ground cumin
- Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9×9 inch baking dish with cooking spray.
- Line bottom of baking dish with a tortilla. To make the honey sauce, whisk together the mustard, sour cream, and honey in a small bowl. Combine the red pepper, green pepper, garbanzo beans, black beans, and corn in a large bowl.
- Stir the mozzarella cheese, Cheddar cheese, cumin, yellow rice, and honey sauce into the bean mixture. Mix well. Pour mixture into the baking dish. Top with a tortilla; sprinkle top with cheese and, if desired, chili powder.
- Bake in preheated oven until hot and bubbly, 30 to 45 minutes.
A friend of mine sent me this recipe. Her sister in law (I think) made this and it was a huge hit. So Jenny sent it to me since I enjoy cooking. I made this last night and Wow! It was fantastic!
Katie’s Pineapple Salsa
1 C finely chopped pineapple
1/2 C each diced red & green bell peppers
1 C corn kernels
1 15 oz can black beans, drained and rinsed
1/4 C chopped onion
2 jalapenos, chopped
1/4 C orange juice
1 tomato, chopped
juice of half a lime
salt and pepper to taste
Mix together and enjoy! ^_^
I love Poppers. I look forward to them whenever I eat out. So last year I decided to try making them myself. They turned out really well, so I shall share it with you!
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) package shredded sharp Cheddar cheese
- 1/4 cup mayonnaise
- 15 fresh jalapeno peppers, halved lengthwise and seeded
- 2 eggs, beaten
- 1/2 tablespoon milk
- 1 1/2 cups crushed corn flake cereal
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
- Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
- Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
- Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.
I’m a southern girl. I love my cornbread. I was raised in North Carolina where my dad made cornbread regularly. So I suppose it’s only natural for me to be making m own now!
- 1 cup corn meal
- 1 cup sifted flour
- < 1/4 sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/4 cup oil
- 1 cup milk
- 1 egg, beaten
- 1/2 can corn
- 1 handfull shredded cheddar cheese
- Preheat oven to 425*
- Mix all ingredients into a batter and pour into a greased baking pan. Sprinkle top of batter with cheese (optional). Bake for 20-25 minutes.
This is so delicious! I love salmon, and I love mangos, so it was a no-brainer.
Mango Cornmeal Salmon
- 1 cup mango nectar
- 1 mango, diced
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons sugar
- 1 teaspoon salt
- 4 (6-ounce) center-cut salmon fillets with skin
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter (I used smart balance spread)
In a small saucepan over high heat, bring mango nectar and mango to a boil. As mango begins to break down, press down on it with a fork or potato masher, to mash it. Continue cooking until mango cooks down to form a chunky puree, about 15 minutes. Remove half to serve as a sauce. Set the other half aside for dredging.
On a large plate, mix together flour, cornmeal, sugar and salt.
Preheat a large skillet.
Season salmon with salt and freshly ground black pepper. Brush glaze over top of salmon, then dredge in cornmeal mixture. Add oil and butter to skillet. Over high heat, sear salmon cornmeal mixture face down until golden, about 6 to 8 minutes for medium rare, flipping halfway through to crisp skin.
The only thing I’d say about this one is that I got my pan too hot I think, and my salmon was a bit rare in the middle. Not bad, still very edible, but just a little pink. Husband suggests if you have this problem yourself just pop it in the oven for a few minutes.