You can plan things as meticulously as you like but the universe has its own sense of humor and sometimes the best thing you can do is roll over and laugh along with it. …
Southwestern Quinoa Salad with Honey-Lime Vinaigrette
Today’s delightful recipe is from The Clever Cookbook, a beautiful debut work written by the talented, humorous and fun-loving Emilie Raffa.
I was first drawn to Emilie’s blog, The Clever Carrot, a number of years ago through her distinct visual artistry. If you enjoy quality food photography, or are a food blogger looking to improve your own, my advice is to pitch a tent, get installed and bring your popcorn. This girl has the magic touch — a clean at times ethereal aesthetic that will leave you breathless in its wake. Most infuriatingly, (and I mean that only in a loving way), she makes it look easy. A couple of my favorite examples are here, here and here. …
Quinoa, Black Bean & Sweet Potato Slow-Cooker Chili {with Avocado Cream}
I’m practicing.
If I were to go by today’s weather I would be making you iced tea with a sprig or two of fresh rosemary while sporting a bikini but that’s not happening because I’m practicing — practicing and preparing for El Niño.
We’ve been promised (again mind you) a long wet winter here in drought-ravaged California and I’m getting ready with some warming comfort food worthy of a proper fall. …
Black Bean Tacos with Mediterranean Salsa (Gluten Free)
We’ve been doing some collaborative cooking in our home lately.
Last week our youngest made this dish ~ a fairly detailed and somewhat laborious recipe for a young cook and I was happy to partake in both the result and the journey. He managed it with quiet confidence and persistence working through each of the steps and even made a second trip back to the store on his bike when he realized we didn’t have sour cream (I suggested Greek yogurt but was overruled – he made the right call). I have to admit I enjoyed the mom break ~ so nice to have someone else prepping food for a change but more than that, it was one of those satisfying moments when you see your child’s culinary prowess expand beyond spreading peanut butter (although we all know peanut butter sandwiches are tough to beat). …
Buffalo Chickpea Tortilla Bites
Summer officially begins on Friday in this home.
It’s the boys last week of school and we are cruising through it with the usual mix of chaos and excitement.
Just beyond the end-of-semester projects, presentations and ceremonies, await the pool parties, UEFA Champions League finals and midnight chip runs to CVS. Yup, the first week of summer is about to descend on us in all of its glory and the boys can literally taste it.
The tradition at our sons’ school, like many others, is for the parents of the Grade 11 class to prepare the food for the Grade 12 graduation reception — (I say this with a huge lump in my throat knowing that next year, we will have our own Grade 12 graduate and it will no longer be possible for me to keep denying the inevitable. Please tell me I am not the only mom who has trouble with this…)….
Chickpea Tikka Masala (Vegan, GF)
I’m finding my groove after some time away in the quiet mountains of the Lake Tahoe region.
It’s a strange thing harvesting lemons from your backyard one moment, and then finding yourself at a 9000 foot elevation surrounded by snow the next. Strange as in unfamiliar, but certainly not unwelcome….
Baked Summer Harvest Zucchini Boats
If you follow Inspired Edibles on Facebook, you may have caught a sneak peek of the inspiration for this post.
This past weekend, our new neighbors delighted us with the most welcome housewarming gifts.
An array of garden delights including: little gem lettuce (soft and buttery), firm and crunchy cucumber, fragrant basil and the sweetest, freshest tomatoes we’ve ever tasted! The tomatoes were so good in fact that we ate the first few solo and unseasoned, swooning over every bite (sometimes it’s the simple things…). We then went on to enjoy the ingredients in sandwiches, with drizzled balsamic and in a tossed salad that evening.
Since the givings were so generous, I had plenty of tomatoes leftover and wanted to make the best of them while they were still in their prime. I had the idea of rounding up some of the best of the late summer harvest and presenting it in these zucchini boats. Open faced melt style.
If you haven’t tasted baked zucchini yet, you’re in for a treat! Soft, savory and full of comfort, you could almost (almost) mistake these stuffed lovelies for pizza ~ and, bonus, they deliver a better long term investment.
This a very simple recipe that involves baking the zucchinis with olive oil and sea salt and then filling them with black beans and veggies and a sprinkling of cheese (of course, you can use whatever toppings you like).
We enjoyed these molten zucchini boats with a side of quinoa and a tossed green salad. A light and delicious vegetarian summer meal the whole family enjoyed.
Baked Summer Harvest Zucchini Boats
Baked Summer Harvest Zucchini Boats
- 4 healthy zucchinis, cut in half lengthwise
- 2 cups cooked black beans, or beans of choice (thoroughly rinsed if using canned)
- 1 cup corn kernels (thawed if using frozen)
- 4-6 gorgeous garden tomatoes, diced
- 1 New Mexico green chile, seeded and diced (always optional)
- 4 garlic cloves, or to taste, smashed
- 1/3 cup of your favorite salsa
- 1/2 cup cheese of choice
- 1 Tbsp fresh chopped herbs of choice plus more leaves for topping (I used basil)
- sea salt & coarse black pepper to taste
Makes 8 zucchini boats
Nutrition & Cooking Notes:
-
Zucchini Size: You don’t have to seek out large zucchinis for this recipe (any healthy happy zucchini will do) however the plumper ones will accommodate more filling.
- Filling: You can (and should) fill your zucchinis with any topping ingredients and seasonings you and/or your family enjoy.
- Right from Oven: We found the baked zucchini tasted best right out of the oven.
- Some like it Hot: The chile pepper added a little kick to the mix but if spice is not your thing, simply skip it or use a pepper of your own choosing.
- Caution: Canned beans are always an option however, in addition to having a superior taste and texture, I favor dried beans because of ongoing health concerns surrounding Bisphenol A (BPA). BPA is a known toxin that continues to be used in the lining of many food and beverage cans – including canned beans. Studies have shown that this industrial plastic is absorbed by canned foods and, when ingested by consumers, can give rise to significant spikes in urinary levels of BPA. Some manufacturers are now making BPA free cans however they are few and far between.
- Why I smash Garlic: (not just to take out my frustrations!) I recommend smashing the garlic (as distinct from running it through a garlic press) for two reasons. I generally enjoy the chunkier texture of garlic in recipes and chopping/slicing the garlic cloves alone without first flattening them (smashing/crushing) will not release the allium’s beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt and then chop or slice the garlic.
Directions:Heat oven to 350 F
- Using a small spoon, scoop out the interior pulp of each zucchini half (where the seeds reside) taking care not to pierce through the skin (this will create a little cavity along the interior middle of the zucchini where your filling will go) — you should be able to scoop the pulp quite easily with a spoon but you can also use a knife if preferred. Be sure to reserve the hydrating pulp for smoothies! :)
- Brush the interior of the zucchinis with olive oil, sea salt and cracked pepper, as desired
- Place the zucchinis (olive oil brushed side up, skin side down) on a parchment lined baking sheet and bake in oven for approximately 15 minutes or until zucchinis are tender (you can sample a slice at this stage to discover just how tasty they are!)
- Meanwhile, assemble remaining ingredients in a mixing bowl: black beans, corn, tomatoes, chile (if using), garlic and a Tbsp or so of fresh chopped herbs, mixing to combine.
- Add salsa, just enough to moisten the mixture without making it drippy.
- Leaving the warm zucchinis on the baking sheet, carefully divide the mixture among the zucchinis, filling each cavity.
- Sprinkle cheese over each zucchini filling and return the tray to the oven for another 8-10 minutes or until the cheese has melted and the mixture has warmed through.
- Remove zucchini boats from oven, top with additional herbs as desired and enjoy! (best enjoyed straight from the oven).
- I served these zucchini boats with a side of quinoa and a tossed green salad. It was a light and very tasty summer evening meal. The whole family enjoyed it!
© Inspired Edibles
Garlicky Bean Dip with Chipotle Spiked Tortilla Chips
We had our first serious rainfall this week. And that’s a good thing.
Up until now, we have had the occasional sprinkling of rain but it never seems to last for more than a few minutes and doesn’t really amount to anything. Even in the heart of so-called rainy season, I can count on one hand the number of times the sky has opened up. It makes me wonder how California manages to thrive environmentally and agriculturally in the clutches of this largely desert climate.
The drought conditions have been so severe this year that it was threatening to work it’s way into the state’s water drinking supply. Some experts were warning that we were on track for the most severe drought in over 500 years.
So when it rained this week — and it rained hard — it was both a relief and a blessing.
It was also a perfect excuse to hang out in my puffy slippers (a thing of rare beauty I tell you) and cook up a batch of these warming chipotle chips with chunky bean dip!
Bean purée is one of the most well-loved ingredients in my kitchen. We enjoy it not only as a dip with veggies and crackers but also as a spread in sandwiches and quesadillas that make a regular appearance in the boys school lunches. Versatile, nutritive and delicious, you can use any bean you like in this recipe and play around with herbs and spices to achieve the flavours that work best for you and your family. One serving of this bean & tortilla snack delivers over 10 grams of protein, 7.5 grams of fibre and barely a trace of sugar. Healthy snacking at its best.
I do recommend cooking your own beans which I recognize is more time-consuming however most pre-cooked beans continue to be sold in tin cans that are lined with BPA, a known toxin. (See my Nutrition and Cooking Notes for more information).
I tend to cook beans while I’m doing the dishes, preparing lunches, or cooking a different meal. That way, my time is well spent and I don’t feel like I’m standing there for 45 minutes watching paint dry. Cooked beans store beautifully in a covered container in the fridge.
Enjoy and Cheers to Mother Nature.
GARLICKY BEAN DIP WITH CHIPOTLE SPIKED TORTILLA CHIPS
Garlicky Bean Dip with Chipotle Spiked Tortilla Chips
For the Bean Dip (will create 5 cups cooked beans or 4 cups bean purée)
- 2 cups (500 mL) dry beans of choice (I used kidney beans however any bean will work)
- 4-6 garlic cloves, coarsely chopped
- 1/2 cup (125 mL) (or so) water
- juice of one lemon
- 2 Tbsp (30 mL) olive oil
- pinch sea salt & coarse pepper
- optional, handful cilantro
For the Chipotle Chips (will create approx 80 chips)
- 2 large soft flour tortillas (any variety of flour will work), cut into 1+1/2″ sized pieces or so
- 1 Tbsp (15 mL) olive oil, drizzled or sprayed*
- 2 tsp (10 mL) chipotle chili powder
- 1/2 tsp (2.5 mL) smoked paprika
- 1/2 tsp (2.5 mL) garlic salt (with parsley) or simply sea salt
Serves 8
Nutrition & Cooking Notes:
- Bean Type: You can use any bean or lentil of choice here — chickpea, black beans, cannellini bean, black-eyed peas, lima beans, pinto beans, etc. — and incorporate different herbs and spices to enhance flavour.
- Why Cook your Own Beans: Canned beans are always an option however, in addition to having a superior taste and texture, I favor dried beans because of ongoing health concerns surrounding Bisphenol A (BPA). BPA is a known toxin that continues to be used in the lining of many food and beverage cans – including canned beans. Studies have shown that this industrial plastic is absorbed by canned foods and, when ingested by consumers, can give rise to significant spikes in urinary levels of BPA.
Canada was the first country in the world to declare BPA a toxic substance after reviewing a substantial body of evidence that linked BPA, and its estrogen mimicking effects, to a variety of troubling diseases and disorders including prostate disease, breast cancer, fertility problems and neurological issues, including fetal and infant brain development.
Health Canada has banned the industrial chemical from plastic baby bottles (as has the European union), but has not extended this ban to include food and beverage cans, which critics continue to argue is necessary to ensure public safety. Until more studies are conducted, I continue to take a cautionary approach by reducing our exposure to BPAs as much as possible.
- Health Benefits of the Lowly Bean: Often neglected, beans deliver potent health benefits including assisting with blood sugar regulation, lowering cholesterol and blood pressure and guarding against cardiac incidents. They are an excellent source of quality carbohydrate, fibre and protein as well as delivering numerous vitamins and minerals (notably folate, magnesium and iron).
- Soaking Beans prior to Cooking: it is generally recommended to soak dry beans before cooking them to rehydrate prior to cooking. This not only facilitates the cooking process it may also ease the common digestive distress associated with eating beans. You can simply soak your beans overnight in a pot of covered water to achieve this. In the morning, simply drain the water and rinse. You can also use a quick soaking method which is to boil the beans in water for 2 minutes, remove from heat, cover and let stand for an hour. Drain and rinse. (For 2 cups of beans, soak in 6-8 cups water for either method).
- Olive Oil Spray: I like using olive oil spray for the tortilla chips because it covers a broader surface with a lighter coating of oil than can be generally achieved by drizzling the oil.
- Nutrition Facts: The Nutrition Facts panel below is based on a serving of both the bean dip & the tortilla chips.
Directions:
Heat oven to 375 F.
- Cook pre-soaked beans according to package directions (usually 3 or 4 cups of water per 1 cup of beans). NB: 2 cups of dry beans will create 5 cups of cooked beans or 4 cups of bean purée. You will likely have bean purée leftover from this recipe for future use. Soaking beans prior to cooking is recommended to rehydrate the bean and facilitate the cooking process.
- Cut the flour tortillas into roughly 1 + 1/2″ pieces using any shape you desire (triangles or rough squares as I have done here work well).
- Place the tortilla pieces (there should be about 80 of them) in a large bowl. Spray (or drizzle) olive oil over the tortilla pieces and, using your hands, work the oil into the surface areas as thoroughly as possible.
- Sprinkle the oiled tortilla pieces with chipotle, paprika and salt again working the spices into the surface area of the tortillas.
- Line a baking sheet with parchment paper and spread the tortillas out such that they are not touching each other (use a second baking sheet if necessary).
- Place the tray in the oven and bake the chips for 5-8 minutes (ideally shaking the pan once if you think of it) just until the chips are crispy and fragrant without being over-done. Cooking time will vary depending on oven temp.
- Meanwhile, strain cooked beans in a colander and rinse thoroughly. Placed cooked and strained beans in a blender or food processor and add garlic, half the water, lemon, olive oil and seasonings.
- Blend the beans to desired consistency, adding more water as necessary. Sample and adjust seasonings as desired. I like a chunkier bean dip with pieces of bean and garlic poking through so I don’t fully blend to a purée. If you like a smooth and creamy bean consistency, simply blend to desired uniformity.
- Nutrition Facts below include both bean dip & tortilla chips.
© Inspired Edibles
Szechuan Style Orange Ginger Chicken over Black Bean Quinoa
We snuck away for new year’s.
It was a last minute decision that had us dashing out the door in the late afternoon on the 31st — bags half-packed, hair combed with a pork chop, two kids, a dog, a cat and a bottle of champagne.
We drove 7 hours down the coast, stopping here and there, stretching our legs, taking in the deep blue above and beyond and breathing in the delicious salt filled air.
We arrived in time to ring in the new year along the Hollywood Walk of Fame.
I’m not entirely sure what my expectations of LA were but whatever they were, this place exceeded them in every way. A vibrant, diverse and in many ways spectacular city with surprises waiting around every corner. Sure there were aspects that weren’t our buzz, but that would be the case in any city. Overall, we could not have orchestrated a better time.
And something else…it was 28 degrees C (82 F) in the sunshine on New Year’s day. If you like nothing else about LA, let it be the blessed climate.
On that note, here’s a little something to warm up my Canadian family and friends and everyone else out there who is currently in the grips of a polar vortex (yes, there is a whole new language being born out of this latest deep freeze — frostquakes anyone?)
My first piece of advice for y’all is to move to California. Failing that, here’s a little number that might just bring you a few moments of bliss and reprieve.
Full of warming properties and aromatic flavors, this healthy and delicious recipe will warm you up from the inside out. A healthy version of Chinese cuisine that you can feel good about eating!
If you are familiar with the Szechuanese/Sichuanese classic Kung Pao Chicken (also known as Gong Bao Chicken), this recipe is very reminiscent with a few variations. I hope you enjoy it.
Be sure to read through the Nutrition and Cooking Notes for best results and to learn about a vegetarian version of this dish.
Szechuan Style Orange Ginger Chicken over Black Bean Quinoa
Szechuan Style Orange Ginger Chicken over Black Bean Quinoa
The Main Dish
-
3 boneless, skinless chicken breasts (about 360 grams), cut into cubes
-
1 cup (250 mL) uncooked quinoa
-
1 cup (250 mL) cooked black beans, rinsing thoroughly if using canned
-
1 large red bell pepper, coarsely chopped into cubes or chunks
-
1 bunch green onions (scallions), diced
-
optional: water chestnuts, slivered
The Aromatics
-
Large nub of ginger (the size of two thumbs), peeled and cut into slivers
-
Zest from one large naval orange, cut into julienne strips
-
6 garlic cloves, smashed (to release beneficial compounds) and chopped or slivered
-
1 tsp (5 mL) Szechuan peppercorns
The Sauce
-
3 Tbsp (45 mL) soy sauce
-
3 Tbsp (45 mL) orange juice
-
2 Tbsp (30 mL) water
-
1 Tbsp (15 mL) hoisin sauce
-
1 Tbsp (15 mL) rice vinegar, substitute apple cider vinegar
-
2 tsp (10 mL) chili garlic sauce, or as desired – it’s hot!
-
1 tsp (5 mL) brown sugar
-
a few splashes sesame oil
- 1 + 1/2 tsp (7.5 mL) cornstarch
Serves 4
Nutrition & Cooking Notes:
- For a Vegetarian Version of this recipe, I recommend a cubed firm tofu or tempeh. I have made this dish with both and it is scrumptious! Tofu soaks up the flavors of the sauce beautifully and it also fries up nice and crisp in olive oil. Delish.
- I like the taste and practicality of chili garlic sauce however you can use dried and sliced Szechuan chilies in place of the chili garlic sauce if you prefer.
- If using chili garlic sauce, I recommend the brand made by Huy Fong (the one with the rooster) which is widely available and easy to find in most grocery stores. Sriracha hot chili sauce (lovely in its own right) is not the right flavor here.
- Szechuan peppercorn, unlike other types of pepper, is not hot or especially pungent but its flavor is very distinct and unmatched. It is also known to create a mild tingling sensation on the tongue which is said to set the stage for the hot spices. If you can’t find Szechuan pepper, you will still love this dish however you should try a version with the pepper at some point to compare the difference as the aroma is quite intoxicating (in a good way).
- I recommend smashing the garlic (as distinct from running it through a garlic press) for two reasons. I love the chunkier texture of the garlic in this recipe and chopping/slicing the garlic cloves alone without first flattening it (smashing/crushing) will not release the allium’s beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt and then chop or slice the garlic.
Directions:
- Prepare quinoa according to package directions (generally 2:1 ratio water to quinoa) and set aside. (I use my rice cooker).
- Once quinoa is cooked and still hot, add black beans to the pot stirring to combine. Place a lid on the quinoa-black beans to keep warm. Try to time it so that the quinoa does not sit for more than 20 minutes or so while you prepare the chicken.
- Using an orange peeler (vegetable peeler or sharp knife), remove rind from orange and then cut the rind into thin julienne strips (I am never particularly accurate nor fussy about the size of the strips – it matters not).
- Using the same orange, cut it in half and squeeze out 3 Tbsp of orange juice.
- In a small bowl, combine the sauce ingredients: soy sauce, orange juice, water, hoisin sauce, vinegar, chili garlic sauce, sugar, sesame oil and cornstarch, whisking until smooth.
- In a large skillet or wok set to medium-high heat, sauté chicken (or tofu) in some olive oil just enough to sear the exterior of the chicken without fully cooking the interior (there should still be some pink visible). Remove chicken, drain liquid and set aside.
- Working from the same pan with liquids removed, add a little more olive oil and toss in aromatics over low-medium heat: ginger, orange zest, garlic and Szechuan peppercorns (if using), stirring just until fragrant (and being careful not to burn – the spices should be barely browned – keep the heat low if necessary).
- Whisk sauce mixture one last time and then add to pan with aromatics and bring to a boil. The sauce will thicken. Return chicken with red bell pepper pieces and water chestnuts (if using) to pan and stir until heated through and chicken is fully cooked (this should not take long). Remove pan from heat.
- Divide black bean-quinoa mixture among serving plates and top with Szechuan orange ginger chicken.
- Sprinkle chicken with green onion.
© Inspired Edibles
Autumn Harvest Black Bean Casserole
Have you ever had a shot of wheatgrass?
Heavens! Just about gave me whiplash. (Anything that strong has to be killing something in your body, right?). But seriously, I’ve grown rather fond of the unusual taste of wheatgrass and, exaggerated health claims aside, it does deliver a nice range of vitamins, minerals and antioxidants. My husband and I quite enjoy our customary toast and throw back.
It all happens on Sunday mornings at a farmers’ market around the corner from us — one of our favorite local discoveries — a beautiful stroll to over 70 growers offering peak season produce year round (that’s right, year round!). Most of the produce is organic and I enjoy chatting with the farmers and understanding their growing process. They are full of passion about what they do and more than willing to educate. It’s a great way to spend the morning and we love returning with our bounty of fresh colors and flavors.
This is one recipe that you can truly make your own. It’s super simple, full of nutrients and offers a nice change-up from the usual weeknight chicken (or whatever your family fallback is). You can pick up fresh produce or take the opportunity to clear out the fridge and use whatever you already have on hand. You can adjust the seasoning as well to increase or decrease heat as desired or change up the flavors all together. Anything goes!
Autumn Harvest Black Bean Casserole
Autumn Harvest Black Bean Casserole
For the Casserole:
- 1 large yellow onion, peeled and coarsely chopped
- 3 ounces (85 grams) fresh sliced mushrooms
- 4 cups (950 mL) black beans, thoroughly rinsed if using canned
- 4 cups (950 mL) corn nibblets (fresh or thawed from frozen)
- 1 large sweet red bell pepper, or two medium, diced
- Handful fresh cilantro leaves
For the Seasoning:
- 1 heaping Tbsp (15 mL) ancho chili powder or other chili, as desired
- 2 tsp (10 mL) chipotle powder
- 1 tsp (5 mL) cilantro powder
- 1 tsp (5 mL) cumin powder
- 1 + 1/2 cups (375 mL) of your favourite salsa
- 1/2 cup (125 mL) shredded Monterey Jack or other cheese
Makes 6-8 Servings
Notes:
- You can include or exclude any vegetable/seasoning of choice here — really, anything goes! It’s a great opportunity to clear out your fridge and use up whatever you have on hand.
- Cooking time will vary depending on your particular oven.
- I served this casserole over crunchy coleslaw with a generous scoop of plain Greek yogurt and fresh guacamole.
Directions:
Heat oven to 375 F.
- Sauté onion and mushroom over low-medium heat in a large skillet with some olive oil.
- Meanwhile, in a small bowl, combine dry seasonings: chili, chipotle, cilantro and cumin.
- Add dry seasonings to onion/mushroom mixture while it is cooking, stirring to coat.
- Once onions are translucent and mushrooms have begun to brown, add black beans, corn and red pepper to the skillet, mixing gently to combine ingredients and seasonings.
- Transfer skillet ingredients into a large oven-proof casserole dish (I used 9″ x 13″).
- Sprinkle fresh cilantro leaves on top of the casserole followed by salsa — use a spoon to help spread the salsa which will soak in somewhat to the ingredients.
- Top the casserole with shredded cheese.
- Place casserole in oven uncovered and allow it to cook for approximately 30-45 minutes or until cheese is bubbling and beginning to brown along the edges.
- Remove casserole from oven and allow it to cool for at least 10 minutes before serving.
© Inspired Edibles
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