I’m rather impressed with myself right now. I made that delicious quinoa bowl and had lots of leftovers, so I engineered this dinner the very next night, followed by another quick dinner the night after that, stretching the sauces out over three days AND more importantly using them up, instead of wasting them (which in cooking for 2 people I’m prone to do).
This leftovers pita with hummus, takes the Tahini sauce from the quinoa bowl, and whirls it around in a food processor with 1 cup of cooked chickpeas to fatten it up a bit-making hummus. I added just a pinch of salt and had a spread to use with the leftover bowl materials (kale, red onion, chickpeas) and pan fried some tofu in sesame oil to add a little more substance. Served it on a whole wheat pita that I just warmed in the oven while I fried up the tofu.
Posted in Dinner, Fridge Finds, Gluten Free, Leftovers, Quick Cooking, Vegan, Vegetarian
Tagged hummus, Leftovers, pita bread, tahini, tofu, vegan
Once you become comfortable with having flexible items in your pantry, having no real plan for cooking isn’t very stressful. You get to bring this kinda stuff together in a pinch. This is a perfect no-plan panic meal.
Parm + Citrus Sauce/Dressing:
- 1/3 cup freshly grated Parmesan cheese (make this Vegan and omit the cheese)
- Zest and juice of 2 oranges
- 2 tablespoons chopped shallots
- 2T white wine vinegar
- 1 cup extra-virgin olive oil (or half reg. + half lemon oil)
- 2 pinches of both salt + pepper
In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- Zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
In a medium bowl or Mason jar combine the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
For the veggie bowl:
Cook up quinoa according to package directions. Pictured here, I made a mix of common white and less common Inca red quinoa. They cook up the same, I didn’t have a cup of either, but combining them I just made it. Before I add the water and put it into a pan to cook, I like to rinse it through a fine mesh strainer until the water runs clear and then toast it in a saute’ pan until just barely browned. I think it makes it taste nutty and earthy. The end texture is also a little fluffier, less mushy like rice sometimes gets with the excess starch still attached.
In the bowl pictured, there is cooked room temperature chickpeas (mine were from frozen, but you could use canned in a pinch), raw red onion, steamed kale and steamed fingerling potatoes. That’s what I had in my fridge that day but you can use any cooked or raw veggie you like. The type of bowl you make is only limited by what’s in your fridge really. Tofu would make an excellent addition to this dish. I served my bowl room temperature for a simple dinner.
Dressings adapted from 101cookbooks.com
Posted in Dinner, Fridge Finds, Quick Cooking, Recipes, Salad, Vegan, Vegetarian
Tagged bowl, chickpeas, kale, pantry finds, quick dinner, quinoa, red onion, tahini, vegan, vegan dressing
Some nights I just don’t feel like cooking. Really. Yes, even me. Which is why I’m thankful that I am competitive enough to make a game out of what I can scavenge from the fridge to pull dinner off. Mr. Wonderful loves anything in the family of pizza. So naan is a great quick pizza crust and Costco has the best deal on naan in the free world. Enter naan from freezer and let the creative juices flow. The most difficult part about this recipe is the patience it takes to caramelize the onions…chop them up and toss into a fry pan over very, very low, for a very long time. You can vacuum, do dishes, watch some YouTube videos in the mean time. Hell, get crazy and read a real book.
Here’s a quick flatbread recipe as rummaged from the fridge/freezer/pantry:
Grilled Asparagus, White Bean and Caramelized Onion Flatbread
- 1 very large onion, any type, chopped finely into half circles (approx 2 C raw)
- 1 bunch asparagus trimmed and washed
- 1 C Provolone cheese, grated (goat or gorgonzola cheese would be better here, but none in the fridge, alas)
- 4 C white beans, cooked or 2 cans, drained-reserve this liquid in case your hummus is too thick and you can drizzle some in (I pulled these from my freezer-reserve 3/4 C to sprinkle on TOP of flatbread, the rest will be used for “hummus” for the sauce on the flatbread)
- 3 cloves garlic, peeled
- 2-3 T Tahini (or just use a little of the juice from the beans if you don’t have this in your cupboard)
- 1/2 tsp dried oregano or a handful fresh
- 1/2 tsp dried cumin
- 1/2 tsp dried chipotle or red pepper flakes, omit if you are not pro-heat
- 2 T lemon juice, fresh squeezed preferred, but that little plastic lemon kind won’t kill you here
- salt to taste, this will take more than you think…white beans have little flavor
- 2 pieces commercial naan bread
Cut up onion, toss in hot frying pan with a swig of EVOO, then turn way, way down to low. Here is where the patience comes in…now, wait. Stirring every 15 minutes or so. Caramelized onions take TIME. Like, an hour or so. Good news, you don’t have to do anything to them except poke around at them every quarter hour….seriously quit your complaining.
Take the following ingredients and zap them in the food processor until smooth:
white beans (minus 3/4 C for topping of flatbread)
pinch of salt
You just made white bean hummus which is the “sauce” for the flatbread.
Asparagus should be washed, trimmed and tossed with a splash of EVOO, then turned out onto a hot grill, or in a grill pan until just warm, they should be crispy, semi-raw still, they will be cooked again in a hot second.
Fire the naan for a few minutes in a 400 degree oven to crisp it up just a little.
Apply “sauce” to naan bread, then onions, reserved white beans, asparagus and top with provolone cheese. Toss back into hot oven until cheese melts. Season with a bit of black pepper.
Posted in Bread, Leftovers, Less is more, Quick Cooking, Recipes
Tagged caramelized onions, cheese, chipotle, cook, create, delish, EVOO, flatbread pizza, food processor, freezer, garlic, grilled asparagus, lemon juice, lemon zest, Mr. Wonderful, mr. wonderful approved, naan, oregano, Provolone, recipe, red epper flakes, salt, seasonal cooking, tahini, vegetarian, white beans, yum