"Spanish" Chickpeas and Kale

I am trying to branch out away from my "routine" meals such as quinoa pasta and variations of meals including sweet potatoes, black beans, quinoa, and lentils.  I am not saying I don't still love those meals (and I am going to continue to make them), but I need some more spice in my life.  I more or less stumbled across this recipe and found it very intriguing.  Despite the fact that I was without several ingredients, I figured I could make do with what I have and plan on a great outcome regardless.

Here is a close up of the main dish.  This picture was taken immediately after

it finished cooking, so you may see some steam still rising off the deliciousness.

Here is a shot of the entire meal.  To go with the main dish, a lovely side of

brussels sprouts were roasted to perfection.

I will try to point out the ingredients that were suggested and the substitutions that were made in the recipe.  I am trying to utilize olive oil for more of my recipes mostly because coconut oil is rather expensive.  I will still use coconut oil more than I should because I love the taste it offers, but I will practice self-control.

So, take the olive oil, coconut oil, or even peanut oil, and pour it into a large skillet.  Turn on the heat, add the green onions and a splash of salt, and saute for a few minutes.  You can use shallots, scallions, or green onions.  I personally don't know the difference and will call green onions and scallions the same.  Shallots, well, I just didn't have shallots.

Once the onion choice has cooked to a level of preference, add the garlic and paprika.  Allow it to cook the flavour into everything, no longer than one minute.  If you have saffron, add it as well.  I will have saffron next time.

Dump in the chickpeas and a touch more salt if desired.  Let the chickpeas cook for several minutes or until golden brown.  I like mine somewhat mash-y (which is a word now, mind you) so I let them cook for quite some time.

Pour the vinegar of choice (mine was red wine vinegar) and spoon in the tomato paste.  Mix it up well before adding the kale.  Cook the kale until just wilted and you should be done.

For this recipe
2 tbsp oil
4 green onion shoots, chopped (or 1 large shallot, chopped)
1 large clove garlic, minced
1/2 tsp smoked paprika
(1 tsp saffron, if you have it)
1 1/2 cup chickpeas, cooked
1 tbsp tomato paste
3 tsp vinegar (sherry was suggested, I only had red wine, balsamic, or rice)
and a bunch of kale (I used a lot.  Like a bunch, really.)

Realizing I was hungry, deciding I wanted to try something new, finding the recipe, preparing the dish, and sitting down to enjoy the meal had to take less than half an hour.  This took so little time to prepare and it was absolutely delicious.

In the morning, I'm making waffles!

Waffles are too easy.  Grab a package of Bisquick and you are nearly finished.  And then you start to add the syrup.  I've seen more syrup than waffle (and even pancake) and it draws me close to nauseous.  I am not going to stand here and lie to you; I used to be there person drowning a plate with syrup.  Those days are over.  This recipe I found is just as easy and, in my opinion, requires little to no syrup.  Honestly, I eat each one as I cook the next one, thus I have no plate and no place to pour syrup.  I had to consciously make an effort to leave a few on a plate for a photo op.

The top waffle has butterscotch chips added to the batter, which was a wonderful decision.

The remaining waffles we prepared as below.

As long as you have the ingredients on hand, this recipe is sooo easy. Make sure you read each step carefully, cause you might miss something.

Here we go. Step one: Combine everything. Step two: Pour batter into waffle iron. Step three: Eat waffle. Did you get all of that. I know, that was rough.

Just to take up space, I'll break down the steps into my routine. Add all the dry ingredients into a bowl. Melt the coconut oil before adding it and the almond milk to the bowl. Mix it up well and heat up the iron. I use a 1/3 cup measuring...umm...cup to result in more uniform waffle sizes.

1 cup whole wheat flour

¾ tsp baking powder

pinch of sea salt

3 tbsp sugar (This is a lot of sugar. Probably the reason why I do not use syrup. Anyhoo, I am cutting back

each time I prepare the waffles because the thought of so much sugar makes me feel bad.)

¼ tsp cinnamon

1 cup almond milk

2 tbsp coconut oil

There you have it. Super delicious and super easy. If you want to mix it up, feel free to add fruit, chips of some sort (i.e.; chocolate, butterscotch, peanut butter, etc.), or anything else to make the waffles more of an adventure. You know pineapple would be a good idea. Let me know if you come up with any great or creative ideas to add to the waffles.

Sweet Potato and Quinoa things

Things.  Well, you could call them cakes or patties, but I have not decided just yet.  I may eat the rest of them between slices of bread and call them patties.  Or I may continue to eat the rest as I did during my first heavenly experience, which would be straight up with a fork (because I'm civilized and most certainly did not eat a few with my hands) and call them cakes.  Until then, I going to eat them.  And love them.  To be honest, I almost did not bake these bad boys.  I tasted the mixture and just about dug in right then and there.  But I'm glad I did not.

This picture does not do these "things" enough justice.

I forgot to take a picture of the pan when I pulled it out of the oven; but, oh, well.

These are surprisingly easy to put together.  The black bean and quinoa burgers are more time consuming and ever so slightly difficult to prepare, but both are worthwhile without a doubt.  Save those for another day though.  Let's get started.

I would recommend preparing the quinoa first.  We should be able to prep quinoa in our sleep by now, but just in case: rinse, drain, toss in a pot, add water, bring to a boil, reduce to a simmer, and cover.  Easy enough.

Once the quinoa is-a-going, start working on the sweet potatoes.  Cut the spuds into 1/2 inch thick chips. Cut each chip into small cubes and add to the steamer pot.  It should look something like:

Oh my goodness, I actually took a picture of the process of making a dish!

I've never done that before, to be honest.

Actually, you do not have to steam the potatoes.  You can prepare them however you wish; but, steaming the potatoes is the easiest, quickest, and healthiest option.  To each his (or her) own.  Also, some people suggest removing the skins; but I, personally, love the skins.

As the quinoa and sweet potatoes are cooking, I would preheat the oven to 350 F, measure out each dry ingredient (i.e.; sea salt, cumin, and crushed red peppers) into a small cup, and begin mincing the garlic and chopping the green onions (or scallions, if there is a difference).

After you let the sweet potatoes cool for a minute (as you may be handling them soon), toss them in a large mixing bowl.  Using a spoon, fork, what-have-you, begin smashing the potatoes.  (I learned today that the difference between mashed potatoes and smashed potatoes is the "s" which stands for skins!)  As the potatoes are reduced to a mush with some small chunks remaining, fold in the quinoa, dry ingredients, and garlic and green onions.  Make sure everything is mixed well and evenly.

Take this opportunity to taste the deliciousness that lies before you.  Now you have to choose between eating out of the bowl and making patty/cake/things (yup, still undecided).  Depending on the size of the pan and the desired size of the patty-cakes, you can make anywhere from 6-12 (or one huge thing or 50 itty-bitty bite-sized things, it really is up to you).

Once the patty-cakes are formed, brush some coconut oil on the top to prevent burning.  Don't use too much, but use your judgement.

Throw the pan in the oven and wait an agonizing 15 or so minutes before you can enjoy a cooked thing.
But, to make the wait less agonizing, let's make some avocado-lime dressing!  You heard me, avocado-lime. And it couldn't be easier, unless I made it for you and delivered it to your house.

Toss the avocado, tahini, cilantro, coconut oil, and lime juice in a food processor and voila, avocado-lime dressing.  Let it spin until it is smooth.  Or don't.  If you want it chunky, which I prefer, don't process it for too long.

The timer should go off soon.  I promise.  You'll get to eat eventually.  When you do, take a bite without the dressing.  Take another bite.  Now spread some dressing all over the top.  It is important to know what a dish tastes like before adding salsas, dressings, etc.  You may actually prefer some foods this way.

For this recipe
2 sweet potatoes, cooked
2 cups quinoa, cooked (I measured 3/4 cup of dry quinoa, but I was too excited and poured everything in                                         the mixing bowl.  I honestly have no idea how much cooked quinoa went into my                                           recipe.  It was delicious no matter what.)
3 green onion shoots, chopped
2 garlic cloves, minced
1/2 tsp sea salt
1/2 tsp red pepper flakes
1 tsp cumin
1/4 cup coconut oil (probably less)


For the avocado-lime dressing
1 avocado
1 tbsp sesame tahini
1 handful cilantro (use as much as you like)
1 tbsp coconut oil
1/2 lime, squeezed juice

Black Bean and Lentil Tacos

A few months back, I experimented with a very basic recipe of sweet potatoes and black beans to make some quesadillas.  So basic, sweet potatoes and black beans were the only ingredients.  With some salsa, the quesadillas were fantastic.  Without, they were very intriguing.  I am going to make them again and add a few herbs and spices to see where it will take me (and provide an opportunity for photographic evidence).  Having tried such an unusual to me recipe, I started to look around for a quesadillas or taco based with black beans.  Lo and behold, I discovered black bean and lentil tacos.  By now, you should know I love black beans.  You might even be aware of how much I love lentils as well.  So to find them together, I was ecstatic from the get-go.

Despite the time it takes to make the "meat" of the taco, it is ridiculously simple.  Unfortunately, the recipe I found was written with grams as a unit of measurement and I forgot to record my recalculated measurements (as I also doubled the recipe).  When I make this again, and I will, I'll come back and update the ingredients list.

Let's get started.  First, pour the lentils, black beans, and vegetable stock into a well sized saucepan.  (You do not need to cook the lentils or black beans prior to this.)  Allow the mixture to softly boil for at least 20 minutes.  Keep an eye on it, especially toward the end of the time allotment.  You will need to stir it a little in the beginning but much more toward the end.

Once the mixture becomes more of a paste, work in the paprika, chili powder, coriander, and black pepper.  Let it cool and dig in!  It really is that easy.  Hopefully you have some guacamole, avocados, or salsa, because any of those pair so well with these tacos.

For this recipe
120 grams lentils (again, I will provide better measurements later)
2 cans drained black beans
28 ounces vegetable stock
1 tsp paprika
1 tsp chili powder
1/2 tsp coriander
2 tsp black pepper

I would suggest double this recipe (which was double the recipe I originally found) if you are planning on feeding four people and hoping for leftovers.  These tacos (or make them into quesadillas or burritos) are seriously so unbelievably good, they won't last long.

As another side note, some red onion would work really well in this recipe.  Maybe I'll try that next time and let you know.

Smoothies!

I started this post in July of last year.  I am not exactly sure why it took me so long to finish (more like actually start) it, but here we are.

I love smoothies.  Whenever I have fresh fruit, smoothies immediately come to mind.  And then to lip, because i'mma make one.  Guaranteed.  I am content with simple blueberry or strawberry smoothies, but I'll mix it up with a mango/pineapple/strawberry blend.  Or really any fruit I have around the house.

I'm almost positive this is just a strawberry smoothie.  Delicious, yes.  Complicated, no.

Blueberry smoothie!  I am not sure why the rum is in the picture, but it is not in the smoothie.  I'll have to go back and try that, cause that would be interesting.

Another blueberry smoothie.  Purple perfection, right here.

I'm cheating with this picture.  We've got the strawberry/mango/pineapple smoothie along with the fantastic black bean and avocado sandwich with hummus (not mustard!)

To make these smoothies, I don't really follow any guidelines with the fruit.  I just toss as much as I want into the blend with 1/2 cup vanilla yogurt and 1/2 cup almond milk before blending it to perfection.

For this recipe
about 1/2 cup Almond milk
under 1/2 cup vanilla yogurt
and Fruit!

8 sizable strawberries are a solid amount for a strawberry smoothie.  I think around 1/2 cup blueberries will do the trick.  But play around with the amounts for what is right for you.  Mix it up and make it tropical.  Add some rum.  Most importantly, make it yours.

Steel Cut Oats and Quinoa

Scrambled eggs and toast used to be my breakfast of choice.  Due to the transitions in my "diet," I began preparing oatmeal for the majority of my mornings.  I would use Old Fashion oats and I was very pleased.  It was a tasty breakfast and I thought it was close to as good as it gets.  But, I am always reading and researching new foods and recipes and will often read about Steel Cut Oats.  I eventually convinced myself to buy some and, despite the oats sitting in my cabinet, waited even longer to actually prepare them.

Once I actually took the time to cook the oats (nearly 25 minutes!), I fell in love.  There are several foods I could eat every day and Steel Cut Oats is certainly one of these foods.  Unfortunately, I do not give myself enough time to cook the oats in the morning before work and was concerned as to how I would be able to enjoy this meal for every breakfast.  To my excitement, there are numerous recipes for overnight oats!  The instructions are simple; set it and forget it.  But I'll cover it in more detail toward the end.

I would share pictures, but, in my opinion, oatmeal is one of the least flattering dishes to be enjoyed.  I may update this with a bowl filled with fresh fruit, but until then, trust me.  Steel Cut Oats are delicious.  They offer more crunchiness and nuttiness not found in traditional oats.

Based on my needs for a more filling breakfast (read as larger portions, more calories), I was considering simply doubling my portions of the oats.  Fortunately, I completely stumbled upon a recipe for Steel Cut Oats and Quinoa.  Quinoa is another food that I absolutely love.  I have been adding it to nearly everything, but somehow, breakfast never came to mind.  The recipe was simple; use less oats, use some quinoa.  How could changing breakfast be easier than the simplest of adjustments?

I'll start with the oats alone.  Measure out the desired amount of oats.  I use 1/2 cup of oats and about 2 cups of almond milk.  Bring the milk/water/whathaveyou to a boil and pour in the oats.  Lower the heat to a simmer and allow to cook for 20 to 30 minutes or the desired consistency.  Easy enough.

For this "recipe"
1/2 cup Steel Cut Oats
just under 2 cups Almond Milk

Say you don't have time in the morning.  Then overnight oats is the choice for you!  The instruction are slightly different, but the result is the same nutty cereal you desire.

For over night oats, simply start...well, the night before.  Plop a tablespoon of coconut oil in a pot and let it start to warm.  Very soon after, toss the oats in the pot and stir around (to mix up the coconut oil all over the oats).  Swirl the oats around, I usually keep the heat just around medium, and let them begin to roast, somewhere under 5 minutes.  Once you really start to smell the oats, pour in the almond milk and bring to a boil.  Allow the oats and milk to boil for roughly a minute or two before cutting off the heat and covering the pot.  Now comes the easy part.  Go to bed!  Let the oats sit out overnight, or at least 6 to 8 hours.  When you wake up, turn the heat to medium and stir the oats.  Within 5 minutes, the oats should be warm throughout and ready to eat!  Just as quick as traditional oats, but better flavour! (For me at least).

For this recipe
1 Tbsp Coconut Oil
1/2 cup Steel Cut Oats
about 2 cups Almond Milk

Now that we have Steel Cut Oats and Overnight Steel Cut Oats, lets get down to the new breakfast sensation that is currently blowing my mind:  Steel Cut Oats and Quinoa.  Above, I said this dish is not very flattering and just bland looking.  But that is because I used regular quinoa.  So, the taste is outstanding, but the look; not so much.  This morning, I used red quinoa, and boy, does this look b-e-a-utfiul. (Side note, I may have used incorrect proportions, I know!, so I may update the picture next time I cook this dish)

I was under the impression that I was no longer going to purchase both white and red quinoa, but there is enough distinction between the two that I will have both on hand to switch it up once in a while.

To cook this, simply use half oats and half quinoa and everything else remains the same as the above instructions.  For one serving, boil 2 cups almond milk before adding 1/4 cup oats and 1/4 cup quinoa (colour of your choice!), reducing to a simmer, and cooking for 20 to 30 minutes.  Too easy.

For the overnight version, I will have to come back and update.  I am going to cook it exactly as I do the oats alone, but I have not done so.  So I will not instruct as if I have.

But seriously, try any one of these options for breakfast (or whenever) and come back and tell me you don't love it.  Cause I don't think you can.