Tag Archives: pepper

Tropical Quinoa Salad

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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

Ingredients:

  • 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

Directions:

  1. 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
  2. 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.
  3. 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.
  4. 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.

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Sweet Pepper and Kale Pasta

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Yep, another kale recipe! I found this recipe on Allrecipes.com while searching for new and different kale recipes. Husband LOVES pasta (seriously, he would eat it for every single meal and be perfectly happy), so mixing kale and pasta is a great way to eat more kale and also make Husband very happy (tho he does like kale, just not as much as pasta). As always, my recipe was slightly altered. Also it served 2 very hungry people, or 4 people with normal appetites.

Sweet Pepper and Kale Pasta

Ingredients:

  • 1 (8 ounce) package uncooked farfalle (bow tie) pasta
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup roughly chopped kale
  • 4 cloves garlic, chopped
  • 1 can diced tomatoes (or fresh, if you have them!)
  • 1 pinch dried basil
  • salt and ground black pepper to taste
  • 8 ounces feta cheese, crumbled

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale, tomatoes and garlic. Season with basil, salt and black pepper. Cook until vegetables are tender. (as always with kale, don’t cook until it’s pea-green and mushy. That makes it quite gross)
  3. In a large bowl, or the pasta  pot, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Vegetarian Vegetable Potpie

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So I had two of my favourite girls over for dinner and art last night. It was cold and a bit dreary, so I wanted to make something healthy, tasty and that was a comfort food.  Potpie! Of course! Being a vegetarian, I like to make vegetarian versions of traditional dishes. I also really like to share said dishes with people,  because they are yummy, healthy and shows that you can skip meat and still eat well! (Mind you, I don’t care that others eat meat, but I still like to share my foods). I got this recipe on Care2.com and altered it ever so slightly. I also cooked the pies in ramekins, so we each had individual little pies! Very cute ^_^

Vegetarian Vegetable Potpie

Ingredients:

Filling:

1 all-purpose potato, diced
2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
2 cups extra-firm tofu, cut into 1/4-inch dice
1/2 cup frozen peas, thawed (I had to use canned peas, which worked, but frozen would be highly preferable)
1 tablespoon minced fresh parsley leaves or 1/2 tablespoon dried parsley
1 1/2 cups Good Gravy (below)
Crust:

1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup butter, chilled
1 to 2 tablespoons cold water

Directions:

1. Preheat the oven to 350F. Lightly oil ramekins or casserole dish

2. Make the filling: Cook the potato in boiling salted water until tender. Drain, rinse, and set aside.

3. Heat the oil in a medium-size skillet over medium heat. Add the onions and carrots, cover, and cook, stirring occasionally, until tender. Transfer the onions and carrots to the prepared casserole dish, add the tofu, peas, parsley, and potato, and stir to mix. Add the gravy, stirring to combine, and set aside.

4. Make the crust: In a food processor, combine the flour and salt, pulsing to blend. Add the oil and process until the mixture is crumbly. With the machine running, slowly add the water and process until the mixture forms a ball.

5. On a lightly floured work surface, roll out the dough to 1 1/4-inch-thick round a little larger than the casserole dish. Place the crust over the filled casserole and crimp the edges to seal.

6. Bake until heated through and the crust is browned, 40 to 45 minutes. Let rest for 10 minutes before serving.

Serves 6.

Good Gravy:

2 cups vegetable stock or water (I used vegetable stock)
1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
Salt and freshly ground black pepper
Garlic powder to taste
2 tablespoons cornstarch, dissolved in 3 tablespoons water (dissolving it first is an important step!)
1/4 cup regular or soy milk  (I used soy)

1. In a small saucepan, combine the stock, thyme, garlic powder, and salt and pepper to taste and bring to a boil over high heat. Reduce the heat to low, whisk in the cornstarch mixture, and boil, whisking, until the sauce thickens, about 1 minute. Slowly whisk in the milk; do not allow to boil. Taste to adjust the seasonings.

Makes 2 1/2 cups.

Vegetarian Burrito Casserole

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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

Ingredients:

  • 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

Directions:

  1. Prepare yellow rice as directed on package; reserve 1 1/2 cups. Refrigerate any remaining rice for another use.
  2. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×9 inch baking dish with cooking spray.
  3. 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.
  4. 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.
  5. Bake in preheated oven until hot and bubbly, 30 to 45 minutes.

Katie’s Pineapple Salsa

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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

Ingredients:
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
cumin
chili powder
cayenne pepper
salt and pepper to taste

Directions:
Mix together and enjoy! ^_^