Category Archives: Beans

Southwestern Blend Casserole

This is perfect for that office day meal. I made it entirely stove top but you can also bake in the oven.

Ingredients:

1 frozen bag of Southwest blend (onion, corn, black bean, and bell pepper)
1/2 cup quinoa
1/2 cup enchilada sauce
1-2 garlic cloves
1-2 tsp olive oil
1 tsp cumin
1 tsp chili lime
cheese (mozzarella or pepper jack)
salt to taste

Place a pan on the stove. Add oil and minced garlic and fry lightly. Add cumin, chili lime and salt to taste. Mix well. Add the southwest blend and continue frying lightly. Add quinoa and a cup of water. Bring to a boil. Reduce flame and let simmer until the quinoa is cooked. Add water as necessary.

Add  enchilada sauce and mix well. Sprinkle cheese. Cover and cook on medium until the cheese melts. Makes 2-3 servings.

Top with some sliced cherry tomatoes, cilantro and crispy jalapenos.

 

Quick Lunch Series: Roasted Eggplant & Cauliflower

This recipe is adapted from here.

Ingredients:

1 Japanese Eggplant, sliced into wedges

1/2 Cauliflower cut into florets

1-2 tbsp red curry paste

1 cup chickpeas

1-2 garlic cloves, chopped

1 small piece of ginger grated

olive oil

salt to taste

a few fresh basil leaves

Pre-heat oven to 400 degrees.

If using dry chickpeas, soak in water overnight and steam. If using canned, rinse and set aside.

Toss eggplant, cauliflower, ginger, garlic, oil, salt and curry paste. Roast in oven for 30-40 minutes until lightly brown.

Add chickpeas and mix well. Continue to roast for another 5-10 minutes.

Garnish with basil and serve warm over a bowl of rice. Perfect for that office day meal.

Black-eyed Peas and Collard Greens for the New Year

I am a little late in posting this. Following the tradition from the last few years I made black eyed peas and collard greens on New Years Day.

For lunch, I made these Mediterranean flavored wraps with steamed black eyed peas seasoned with salt, sun dried tomatoes in oil, black olives, sliced cucumber, sliced orange pepper, banana peppers and roasted pepper hummus.

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For dinner I made soup loosely following the recipe here.

Ingredients:

2/3 cup black eyed peas, soaked over night and steamed
2-3 large collard greens
2 Roma tomatoes, diced
1/2 onion, chopped
1 jalapeno, chopped
1 tbsp coconut oil
1 bay leaf
1 inch ginger, peeled and chopped
2 garlic cloves, peeled and minced
1/2 cup coconut milk
1/2 cup broth (or use use water like I do)
1/2 tsp berbere spice
touch of turmeric
salt and fresh ground pepper to taste
cilantro to garnish
squeeze of fresh lemon juice (optional)

If using dry black eyed peas, soak in water overnight. Steam in a pressure cooker with twice the amount of water.

Meanwhile, heat oil in a large dutch over or pan. Add bay leaf, turmeric, onion, jalapeno, ginger and garlic and fry till lightly golden. Add berbere, salt, fresh ground pepper and tomatoes and continue cooking for five minutes.

Add broth or water, coconut milk and bring to a boil. Reduce flame to medium low and continue to simmer for 20 minutes. Add the cooked black eyed peas. Add more broth or coconut milk as needed and continue to simmer for another 15-20 minutes.

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Add chopped greens and mix well. Keep cooking for another 5-10 minutes.  Garnish with some cilantro, drizzle of lemon juice  and serve warm with some rolls.

See Also:

Black-Eyed Peas for Prosperity in the New Year
Hoppin’ John
Black-eyed Peas and Greens with Navrattan Spices to start the New Year
Black-eyed Peas and Collard Greens

Best of 2016

I slacked off in 2016. But that is understandable. My schedule was so busy, that I had less time to try new recipes. I did try some new, retried several old, and tasty recipes!

Here are some favorite recipes from 2016.

In January, I  kicked off the year,  with some another fun Black-eyed Peas and Collard Greens recipes. This one is a keeper!

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I even tried two roll recipes: Jalapeno, Scallion and Garlic  and Sun-dried Tomato and Jalapeno. Both were so delicious, that I continued to make them throughout the year!

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I attempted the 21-day beach body diet in early 2016, and here’s my version of Bulghur Wheat Upma, designed to meet the container requirement (Disclaimer: I am not a certified Beach Body coach, so use at your own discretion!)

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Another fun recipe in February from the beach body diet was the Brown Rice Paella.

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March was all about Cauliflower Nirvana. Period!

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Come April, I put all else aside for a two week vacation down under. What an incredible trip!

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May is always, typically about Cherries.

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I also experimented with other recipes like Mango Coconut Scones

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And learnt to make Bagels… Sun Dried Tomato and Jalapeno bagels, of course 🙂

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Summertime, to beat the heat, I experimented with many Popsicle recipes, many of them with mango or cherries: my two favorite fruits.

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I maintained a scant patio garden this summer, which was plagued by over zealous squirrels. The most exciting vegetable from my patio garden this year  was zucchini!

August was about Savory Sun-dried Tomato Kalamata Olive and Jalapeno bread.

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Two fun recipes from September included, plunging into Cauliflower Rice and Stir Fried Vegetables.

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And these delicious Cherry Friands!

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And another variation of the Quinoa Bisibele Bath.

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October, I found Mango Chia Pudding, and it was terrific. It has fast become my go-to breakfast items!

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November was incredibly busy. Come December, I did try the Tian.

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But, December is all about the holidays… about Airplane Cookies!

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Have a very Happy New Year!

Hope to see you back here next year!

Sprouted Mung Bean and Thai Green Curry Soup

The Thai Flavored, Sprouted Moth Bean and Vegetable Soup was delicious, so this time I decided to try a theme of green curry. This gets even more green than my Green, Green Soup!

As usual, I made this up as I went. To me, Thai green curry  is not complete without coconut milk, baby corn, bamboo shoots and green curry paste. And of course broccoli, Brussels sprouts, celery and kale bring out the green in the soup!

I ended up using more coconut milk that I originally envisioned, so it ended up a lot more creamy. The flavors are mild enough that it can be eaten as soup or serve with some warm Jasmine rice.

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Ingredients:

2/3 cup sprouted green gram
3-4 green onions, chopped
2 cups of vegetables: broccoli florets, sliced Brussels sprouts, baby corn, chopped celery, and sliced radish.  Can also use snow peas, zucchini, asparagus, lemon grass, dried lime leaves, green or yellow bell pepper.
1 cup chopped kale
2 cups coconut milk, I used 1/2 creamed coconut and 1/2 lite coconut milk
2-3 tsp Thai green curry paste
salt to taste
1-2 tsp red chili in oil (optional)
2 cups water
some fresh chopped basil leaves
dash of lime juice
dash of sugar
salt to taste

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Bring coconut milk, water and green curry paste to a boil. Add in sprouted green gram and continue to cook for 15-20 minutes. Add in the vegetables, except kale and continue to cook for 15-20 minutes. Season with salt and some sugar. Add in kale, fresh chopped basil and red chili in oil (optional) and cook for 5-10 minutes until the kale is wilted.

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Drizzle some lemon juice and serve warm, with some fresh bread, bowl of Jasmine rice or with some crispy spring rolls!

Black-eyed Peas and Collard Greens

The last few years, I have started to cook black-eyed peas with greens on New Year’s day following the Southern tradition. This year’s recipe is adapted from here.

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Ingredients:

2/3 cup black eyed peas
3 small red potatoes, peeled and diced
1/2 red onion, chopped
2 tomatoes
1 bunch collard greens, rinsed and chopped
2 garlic cloves, minced
1 jalapeno, chopped fine
1 in. ginger, minced
1 tsp curry powder
1/4 tsp garam masala
salt to taste
1tbsp coconut oil
2/3 cup coconut milk
coconut flakes to garnish

Soak the black-eyed peas in water overnight or for 8-10 hours. Rinse and cover with twice the amount of water and pressure cook.

In a large pan, heat the oil. Add onion and garlic and fry for 5-6 minutes. Add ginger and jalapeno and fry for another minute. Add potatoes, curry powder and garam masala and mix well. Chop and process the tomato in a food processor and add to the pan. Mix well.

Add coconut milk, 1 cup water (or broth), the cooked black-eyed peas with any left over water and bring to a boil. Season with salt. Reduce flame and let simmer for 20 minutes until the potatoes are cooked.

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Add the chopped collard greens and let simmer for 4-5 minutes till the greens are wilted. Garnish with some coconut flakes and serve warm with some bread rolls.

Happy New Year!

Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…

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APPETIZERS & SNACKS

Baked Bajji

Baked Vada

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GRAINS:

Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha

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BEANS & LENTILS

Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices

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JAMS & JELLIES

Anise Flavored Kumquat Marmalade

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DIPS & SAUCES

Sun-dried Tomato and Jalapeno Hummus

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WRAPS & SANDWICHES

Edamame and Zucchini Wraps

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CASSEROLE

Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl

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DESSERTS

Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits

Baklava

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BREADS, COOKIES & CAKES

Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies

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JUICES & SMOOTHIES

Watermelon Cooler

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CURRIES & MORE

Tomato in Yogurt Sauce

Eggplant Curry with Onion

CherrySalad

SALADS

Cherry and Avocado Salad

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SIDES

Honey and Sriracha Roasted Brussels Sprouts

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SOUPS

Vibrant Beets Soup

Mediterranean Grain Soup

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WHAT’S POPULAR WITH YOU?

Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins

chickpea_brusselssprouts

HAPPY HOLIDAYS!

Baked Falafel with Hemp Sauce

This is a confluence of three ideas.

I loved Ronit’s idea to bake falafel and have been wanting to try.

I just didn’t have all ingredients. I followed Elaine’s idea to use a combination of Sadia and Ronit’s recipe.

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I topped it all off with my variation of Elaine’s Hemp Sauce.

Hemp has been my favorite grain/seed in recent years. I use it often in cereal, smoothies, soup , and salads. And even love to toss some in  curries and more.

I haven’t yet tried to make butter or sauce with it. So Elaine’s recipe was perfect to venture in that direction!

Ingredients:

1/2 cup hemp
1 jalapeno
a handful of parsley and cilantro
a little water
some lemon juice
salt to taste
Place the hemp, jalapeno, parseley and cilantro in a blender. Add water and blend into a smooth sauce. Season with salt and lemon juice.

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Serve with some fresh baked Falafel!

Next time I would love to try hemp with sun-dried tomato!

Quick Lunch Series: Edamame & Zucchini Wraps

Recently, during a flying trip,  I picked up some wraps from Starbucks as snacks. I wasn’t sure if I would have time to halt for lunch and seeing them on the menu, I knew they were perfect snack to fill in until the next meal. And I was right. They were delicious!

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Since then, I have been itching to make them at home. And here’s how I made mine.

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Ingredients:

Sun dried tomato, jalapeno and garlic hummus (BTW Starbucks used Edamame hummus & garlic and herb cheese spread)
1 Spinach tortilla
a handful of edamame, shelled (optional)
2-3 mini zucchini, sliced
1/4 red bell pepper, sliced or chapped
a handful of spinach leaves

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To make wraps, lay out a tortilla. Generously apply 1-2 tbsp of hummus. Layer thinly sliced zucchini, red bell peppers, edamame (optional) and spinach. Drizzle some lemon juice. Roll into a wrap and slice into two or three mini wraps.

Delicious! I think the hummus makes the difference 🙂

wrap2See Also:

Sun-dried Tomato and Jalapeno Hummus

Sun-dried Tomato & Jalapeno Hummus

One of my favorite combinations is Sun-dried Tomato and Jalapeno: be it for bread or hummus. And of course you can’t find this in the grocery store. So I decided to make my own.

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Ingredients:

2/3 cup dry chickpeas
1/4 cup sun dried tomatoes
1-2 jalapenos
2-3 garlic cloves
3-4 tbsp olive oil
juice of one lemon
salt to taste
a few crushed peppers to sprinkle

Soak the chickpeas overnight or for 10 -12hours in twice the amount of water. Rinse and cover with 1.5 times water and steam in a pressure cooker. I typically use twice the amount of water, but this time decided to reduce the amount, so I don’t need to throw any left over water away. You can also cook the chickpeas stove top until the chickpeas soften. Remove and let cool.

To make hummus, add cooked chickpeas, sun dried tomato, jalapeno and garlic to a food processor. Add  the left over water from the the cooked chickpeas as needed and pulse till the ingredients are processed to a smooth paste.

Season with salt,  drizzle olive oil, lemon juice and pulse lightly.

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Sprinkle some red crushed pepper (optional) and serve with some crackers or make some healthy wraps.