I’m already thinking of dishes to take to 4th of July festivities. So many salads have mayo (gag) in them and have a short potluck shelf life. This one can stay at room temp indefinitely.
I could eat this every single day of the summer, mixing and matching veggie add-ins. It’s really THAT good.
Adapted from the NY Times.
Try it for yourself.
For the salad:
- 1 cup uncooked red quinoa
- 1 (14oz) can black beans, drained and rinsed
- 1 red pepper, chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 green onions, chopped
- 1 cup fresh corn (optional) *see note
- 1 small avocado, chopped into 1 inch pieces
For the dressing:
- 4-5 tbsp of fresh lime juice (juice from 2 small limes)
- 1/2 tsp Kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1 garlic clove, minced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup extra virgin olive oil
- 1/2 tsp ground cumin, or more to taste (I used 1 tsp, I love cumin)
1. Cook 1 cup Red Quinoa according to package directions.
2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.
3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.
4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.
Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I painstakingly picked out every, single, kernel after that eff up. I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.
Posted in CSA, Dinner, Fridge Finds, Make Ahead, Meatless Monday, Quick Cooking, Salad, Seasonal Ingredients, Vegan, Vegetarian
Tagged black beans, ny times, quinoa, salad, seasonal ingredients
This recipe evolved over time in the kitchen on a snowy Saturday. It lacked body until I added the canned (boo) crushed tomatoes and the stout. Then it became magic. See for yourself. As it is vegan, to get men to eat it just tell them there is beer in it.
This is a perfect way to use up those tomatoes you froze this summer from your CSA when you couldn’t keep up with eating them. If you run them under water for a few minutes straight from the freezer the skins will peel right off and you will have perfect “stewed” tomatoes for chili.
Sweet Potato Black Bean Chili
- 2 large onions, diced
- 2 large carrots, diced
- 1 red bell pepper, diced
- 1 15-oz can crushed tomatoes
- 1 dark beer (I used Bell’s Kalamazoo Stout)
- 2 large sweet potatoes, diced into small cubes
- 6 cloves garlic, chopped
- 2 C veggie broth
- juice of 1 lime
- 3-4 C whole tomatoes, smashed (I used the frozen here, but canned whole would work fine here too)
- 3 chipotle en adobo, chopped
- 5 C cooked black beans, or 2 cans drained and rinsed
- 1 1/2 C frozen corn
- 2 tsp cumin
- 2 1/2 T chili powder
- 1/2 tsp salt (or to taste)
- 1 tsp black ground pepper
- 2 tsp oregano
In a dutch oven over medium-high heat, saute the onions, sweet potatoes, carrots, red bell pepper until tender. Add garlic and saute another minute or so, then add the seasonings (chili powder, chipotle, oregano, salt, cumin, pepper), saute another minute or so, then add the liquids (broth, lime juice, crushed tomatoes, beer) and whole tomatoes, bring to a boil, then reduce to a simmer and add corn and beans. Simmer as long as you wish, although you can chow down once the veggies are tender.
Mike Hughes I salute you.
It’s a rare opportunity when you can shake the hand of the person who not only planted, but harvested and DELIVERED your fruit and/or veggies to, your, door. I don’t want to ruin the fantasy I have playing in my head about him digging up my little french radishes, putting them in a cooled green bin and driving them over to me personally just to say hi…but he basically did just that.
I’m going to keep this short and sweet. Doorganics delivered today, thus, these tacos were created from my bin. Go online, hook up with Doorganics and be pleasantly surprised. I was.
I give you Doorganics Tacos.
- 1 tablespoon, vegetable oil
- 2 cups fresh white or yellow corn kernels
- 1 cup chopped white onion
- 1 jalapeno pepper, diced
- 1 bell pepper, diced ( I used purple)
- 4 french radishes, finely diced
- 4 green onions, green parts diced only
- 3 cloves garlic, finely chopped
- 1 large tomato, roughly chopped
- 1 large zucchini, diced
- 1 cup cooked black beans, rinsed and drained
- 2 teaspoons fresh oregano leaves
- 1/4 teaspoon freshly ground black pepper
- 8 warm corn tortillas
- 1/4 cup salsa
- goat cheese or Daiya to taste
Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes, both peppers and cook 1 to 2 minutes, until warm-I like ’em crunchy still. Add zucchini; cook until tender but not mush, 6-10 minutes; season with salt. Add corn, beans, oregano and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 tsp salsa, a few bits of radish, green onion and 1 tsp cheese. This makes a TON more than 8 tacos worth. I’m taking it to lunch tomorrow sans shells.
Posted in Quick Cooking, Recipes, Seasonal Ingredients, Vegan, Vegetarian
Tagged bell pepper, black beans, corn, CSA, Doorganics, garlic, green onion, jalapeno pepper, Michigan, Mike Hughes, onion, oregano, purple bell pepper, salsa, seasonal food, tomatoes, veg, vegan, vegetarian, veggie, zucchini
I’m sure this is old new to most of you, because I haven’t shut up about Horrocks for about 3 weeks now since my first visit to the grocer in Kentwood. My best find to date, besides their seed packets that are 40% “basically every day” according to the butcher in line behind me, is the Michigan grown lentils, peas and beans.
Horrocks carries Michigan grown and packaged dried items from Carlson-Arbogast Farm in Howard City (that’s 49329 for those of you keeping track). They even have a video on YouTube under the Michigan Farm Bureau Channel:
So what in the world do you do with dried beans? Well, you soak them on a Saturday night over night, then get up on Sunday and cook them about 70% done (while you are ironing or doing laundry) drain, dry, cool and freeze in bags to add during the work week to delicious stoups, soups, stews, tacos, casseroles, curries, etc. They will finish cooking in the pot of whatever delicious finished item you create. Why do this? Less sodium, a better quality, whole bean in your dish, AND they are CHEAP! From one bag of great northern beans, dried, I got 9 ziploc bags of cooked beans (2C per bag) to enjoy.
Now if you will excuse me, I’m off to make a lentil stew with white beans from a local grower, surely by this time, you know who I am referring to. Eat. More. Dried. Beans. Save a few bucks, help a local grower, and serve a higher quality product. Oh, and cross your fingers that Horrocks will hire me part-time this summer to feed my foodie addiction; I applied today.
Posted in Less is more, Make Ahead, Michigan, Seasonal Ingredients, Vegetarian
Tagged beans, black beans, black turtle beans, cook, cranberry beans, create, delish, Farm Bureau, freezer, green split peas, Horrocks, howard city, Howard City Michigan, local beans, local products, northern beans, northern-mid michigan, seasonal cooking, turtle beans, veg, vegan, vegetarian, white beans, yellow split peas, yum
So my plans for tonight were cancelled, believe me, I’m not complaining. I don’t even know what happened to the month of October. As you can see from my last post at the beginning of October, I was obviously abducted by aliens and didn’t have Wi-Fi in order to blog.
This evening, I arrived home to a growling stomach, courtesy of too much PM snacking with only caloric and fat benefits and two dogs that needed my immediate attention (i.e. let’s go for a walk) which calls off all audibles to the store to wander and create. Took care of the dogs, fielded a few calls from frantic students with assignments due, then opened up the freezer…squash puree, black beans, soups of all kinds, blueberries (gosh, those are STILL in there?) and the usual culprits, cheese, veg burgers, etc…boooorrriiingg. Then, the lightbulb flickers…squash burritos? Yes…squash burritos.
Squash Burritos with Black Beans
- 2 C black beans, cooked
- 2 C butternut squash, pureed
- 2 tsp garlic powder
- 2 T chipotle en adobo (if you aren’t a fan of spicy, use 3/4 to 1 T for the smokey kick minus the tongue burn)
- 2 tsp kosher salt
- 2 T pineapple juice (plus more for the avocado)
- 2 T crushed pineapple
- grape tomatoes (a couple of handfuls)
- 1 avocado
- 6 reduced-fat, flour tortillas
- 1 C finely shredded reduced-fat Mexican cheese blend (or goat cheese, yum)
- 2 large handfuls of baby spinach
- Chopped red onion
- Light sour cream or my newest sour cream replacement, plain Greek fat free yogurt
Directions: Combine beans through pineapple in list above in a medium pot, cook until warmed through. Assemble burritos on flour tortillas with all ingredients except for sour cream. Roll into burrito shape. Place into 9×9 pan, put in oven covered until warmed through and moist. Serve with sour cream and leftover avocado. I also use plenty of Frank’s Red Hot on top with a sprinkle of extra cheese.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients
Tagged 30 min or less, black beans, butternut squash, cook, easy, Leftovers, Mr. Wonderful, recipes, seasonal, veg, vegetarian, yum