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Posts Tagged ‘Healthy’

I came up with the idea for this dish when I was desperately hungry in the grocery store tonight at 8 p.m. after a yoga class that nearly was the end of me. I planned on making sauteed grouper but of course by that time at night the seafood counter was down to one last sad fillet that was not coming home with me.

I picked up a few organic chicken breasts and decided to make Brie and Apricot Chicken with Almonds. Then I realized that I didn’t have apricot preserves and brie was going to run me at least six dollars. I started brainstorming ideas for what I could make with what was in my fridge.

And that’s how these delicious Sauteed Greek Chicken Breasts were born. I had all the ingredients on hand at home to make a Greek-inspired chicken dish. Rather than stuffing the chicken breasts, I took the lazy way out and made a tasty topping. It worked perfectly. The topping added so much flavor to the chicken. I pounded the chicken out thin to ensure that it cooked quickly, evenly and stayed tender and juicy.

I served the chicken with quick cooking couscous and green beans. This was a very simple meal for a weeknight that was on the table in less than 20 minutes. Both of us really enjoyed this dish and I will be adding it to my quick weeknight dinner repertoire.

One Year Ago: Broiled Blue Cheese and Bacon Tomatoes

Sauteed Greek Chicken Breasts
(Recipe source Bakin’ and Eggs)

Ingredients:

2 chicken breasts, rinsed, trimmed and patted dry
1/4 cup all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1/2 large onion,finely diced (or one small onion)
1/4 cup kalamata olives, roughly chopped
1 clove garlic, minced
1/4 cup sundried tomatoes, chopped
1/4 cup chicken broth
1 lemon wedge
1 tablespoon (total) fresh basil and/or oregano, minced (or substitute 1 teaspoon dried)
2 ounces feta, crumbled

Directions:

Place chicken in a large Ziploc bag or between two sheets of wax paper and pound to about 1/4-inch thickness. Season with salt and pepper, to taste. Pour flour into a shallow dish and season with salt and pepper. Dredge chicken in the flour and shake off excess.

Heat a large nonstick skillet over medium to medium-high heat. Add olive oil and heat until shimmering. Place chicken in oil and saute about 3-4 minutes per side, or until golden brown and internal temperature is 160 degrees. Remove chicken from skillet and let rest on a plate, loosely covered with foil.

Add onion to skillet and saute for about 4-5 minutes, stirring frequently. Add garlic, olives and sundried tomatoes and cook for another minute or two. Add broth and a squeeze of lemon and stir, scraping up brown bits from the bottom of the skillet. Cook until most of the liquid has evaporated. Stir in fresh herbs and feta and spoon mixture over chicken.

Yield: 2 servings

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This recipe has been starred in my Google reader since October 3, 2009. Every time I scrolled through my starred recipes I would think, “oh that looks good, I need to make it soon.” And it finally made it on to the menu plan this week! Artichokes are one of my all-time favorite “special” vegetables and stuffing a burger with artichokes and cheese just sounded perfect.

The verdict? I am glad that I made these burgers nine months after originally staring them! They were an awesome change from traditional burgers. The original recipe used fontina but suggested subbing feta. I had a big block of feta in the fridge so I went with that. The feta was delicious!

The only negative about the burgers is that they were a little hard to work with. The turkey was difficult to shape – the mixture seemed really wet. Brandon was concerned about getting them on the grill but they ended up grilling nicely and firming up.

Overall, I would recommend these burgers to anyone looking for a twist on traditional burgers or looking for a lower fat (or red meatless) option. We might try the burgers with ground chicken next time!

One Year Ago: Strawberry (or Cherry) Muffins

Artichoke and Feta Stuffed Turkey Burgers
(Recipe adapted from Proceed with Caution, originally from Good Things Catered)

Ingredients:

1 pound lean ground turkey
1 tablespoon balsamic vinegar
1/4 medium sweet onion, finely diced
1 large garlic clove, minced
Salt and pepper, to taste
2 artichoke hearts, quartered
4 ounces crumbled feta
4 burger buns

Directions:

Mix together turkey, onion, balsamic, garlic, salt and pepper in a medium bowl. Form three or four patties (depending on the size of your buns and keeping in mind that the burgers will cook down a bit on the grill). Place patties on a plate and remove the top third of them. Create a small well and place an artichoke heart quarter and one ounce of feta in the well. Replace the meat you removed on top of the filling and seal the edges.

Heat grill to medium. Cook burgers about 8-10 minutes per side, or until a thermometer registers at least 160 degrees. Be careful placing the burgers on the grill and try not to move them around much (so they keep their form).

Place on buns and serve.

Yield: 3 to 4 burgers

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While I was menu planning this week I pulled out my recipe notebook that I use to write down family or passed down recipes and to store recipes I’ve cut from magazines. I started this notebook right after college and haven’t really looked through it in a while.

I found this recipe that I cut from the May 2007 Cooking Light for Tuna with White Bean and Charred Onion Salad. I was in the mood for a lighter dinner and had fish in mind so this was perfect.

The original recipe calls for grilling the tuna and the onions but our gas grill is not working and Brandon didn’t want to fire up the Egg for a three minute tuna sear so I decided to prepare this inside. Although there are several elements to this dish, nothing is too complicated and it was easy to put together. Instead of grilling the onions, I cooked them in a cast iron skillet and let the edges get a little charred. I seared the tuna in a hot skillet for about 2 minutes per side.

I made several modifications  to the recipe. First, I doubled the marinade and only used two tuna steaks. I still made the full recipe for the white bean salad because I wanted to use the leftovers for lunch. Second, I omitted the parsley from the white bean salad and used a mixture of fresh rosemary and basil instead. And third, I omitted the capers because I detest them!

I was very pleased with how this dish turned out. The white bean salad was delicious and paired nicely with the tuna. I enjoyed plating the tuna and white bean salad over mixed greens but you could easily skip the mixed greens and just do a vegetable on the side.

Maybe I’ll have to turn to my recipe notebook for inspiration more often!

Tuna with White Bean and Charred Onion Salad
(Recipe adapted from Cooking Light, May 2007)

Ingredients:

FOR THE TUNA
1  tablespoon  grated lemon rind
3  tablespoons  fresh lemon juice
1  teaspoon  Dijon mustard
1  teaspoon  olive oil
1/2  teaspoon  freshly ground black pepper
1  garlic clove, minced
4  (6-ounce) tuna steaks

FOR THE SALAD
1  medium Vidalia or other sweet onion, cut into 1/4-inch-thick slices
3  tablespoons  red wine vinegar
1  tablespoon  olive oil
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1/4  teaspoon  Dijon mustard
1  garlic clove, minced
1/2  cup  chopped seeded peeled cucumber
1/4  cup  chopped flat-leaf parsley (I subbed basil and rosemary)
1  tablespoon  capers (omitted)
1  (15-ounce) can cannellini beans, rinsed and drained
6  cups  mixed salad greens

Directions:

FOR THE TUNA
Combine the marinade ingredients in a large zip-top plastic bag or a shallow dish. Add tuna to bag or dish and seal or cover. Marinate at room temperature for 30 minutes, turning once. Remove tuna from bag and discard marinade. Prepare grill if cooking outside. Place tuna on grill rack coated with cooking spray and grill 2 minutes on each side for rare or until desired degree of doneness. Alternatively, cook in a skillet over medium high heat with a bit of olive oil for about two minutes per side.

FOR THE SALAD
Place onion slices on grill rack coated with cooking spray and grill 5 minutes on each side or until tender. Cool and chop. Alternatively, cook onions in a cast iron skillet over medium heat with olive oil, salt and pepper until tender and browned.

Combine vinegar and next five ingredients (through garlic) in a large bowl, stirring with a whisk until blended. Add onion, cucumber, parsley (or herbs), capers and beans to vinegar mixture and toss to coat. Arrange 1 1/2 cups salad greens on each of four plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.

Yield: 4 servings

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In the past I’ve been pretty indifferent to pasta salads. I never feel like they really deliver on flavor. I’ve been lucky in the past couple months to try two outstanding pasta salads. First there was the Whole Wheat Pasta Salad with Zucchini and Olives and last night my mother in law served this Orzo Salad as part of our joint birthday/Father’s Day celebration. (My birthday was last Wednesday and Brandon’s is this Tuesday.) I went back for seconds and took leftovers home for lunch. It is so full of flavor and I think it’s a very pretty and colorful pasta salad.

The ingredient list is a little long but the preparation is simple. I think it would be easy to cut down on the ingredients.  Although pretty, I don’t think it’s necessary to use three different colors of peppers and I also think you could get away with using one variety of olives instead of two. But I do recommend the recipe as is. I’m definitely keeping this one in my summer side dish lineup.

One Year Ago: Seared Tuna with Herbed Aioli

Orzo Salad
(Recipe source In Order to Serve: Christ Church Cooks II)

Ingredients:

1 cup uncooked orzo
1/4 cup sun-dried tomatoes, chopped (rehydrated in hot water if necessary)
1 cup feta cheese, crumbled
1/4 cup red onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons green olives, chopped
2 tablespoons black olives, chopped
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt and pepper, to taste

Directions:

Cook orzo according to package directions and drain. Combine all ingredients in a large bowl and mix well. Chill before serving.

Yield: 4 servings

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I saw a beautiful bunch of beets with the greens still attached at the farmer’s market this weekend. They were definitely coming home with me. I’ve been wanting to roast beets and experiment with beet greens for a while now. I’ve been so inspired  by everyone’s CSA boxes full of interesting ingredients!

I was searching for a recipe that used both the beets and the greens. I found this Roasted Beet Salad with Oranges and Beet Greens from Bon Appetit on Epicurious and knew it was something I could work with. I made a few modifications to the recipe – I left out the garlic, caramelized the onions, reduced the amount of oil and vinegar in the dressing and added goat cheese. The results were fabulous. I loved this dish and all the flavors in it. The added plus was that it was pretty healthy – the beet greens are loaded with nutrients.

Unfortunately, my husband was not such a big fan. I will honestly say that he tried really hard to like it but he’s just not a fan of beets. Sad for me because I would love to make this again.

And now I have a ton of leftover roasted beets to use! Please let me know if you have any suggestions on favorite beet recipes.

One year ago: Barbecue Chicken Pizza

Roasted Beet Salad with Oranges, Goat Cheese and Beet Greens
(Recipe adapted from Bon Appetit, January 2004)

Ingredients:

6 medium beets with beet greens attached
1 large orange
1 small sweet onion, cut through root end into thin wedges
1/8 cup red wine vinegar (add more, up to 1/3 cup, to taste)
1/8 cup extra-virgin olive oil (add more, up to 1/4 cup, to taste)
1/2 teaspoon grated orange peel
2 ounces goat cheese, crumbled

Directions:

Preheat oven to 400 degrees. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil and place directly on oven rack. Roast until tender when pierced with fork, about 1 hour 30 minutes (mine smaller beets tool about an hour and the larger ones closer to 90 minutes). Cool and peel beets – you might want to wear gloves to avoid staining your hands. Cut each beet into eight wedges and place in a medium bowl.

Cook onions in a heavy skillet (I used cast iron) with olive oil, salt and pepper over medium heat for about 15 minutes, or until golden and soft.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain and cool. Squeeze greens to remove excess water. Add greens to bowl with beets. Peel and remove white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil and orange peel in small bowl to blend and add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour (mine only stood for about 20 minutes). Top with crumbled goat cheese and serve.

Yield: 4-6 first course/side dish servings

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I have been all about Josie’s blog, Pink Parsley, lately. I think we have really similar cooking/eating styles and I’ve just gotten so much inspiration from her the last few months. I’m pretty sure that I have at least 10 recipes from her blog starred in my Google Reader right now. I’m having so much fun cooking things that are not from Gourmet even though I have made two recipes from The Gourmet Cookbook since 68 Days of Gourmet ended!

Our standby preparation for grilled chicken is simple – olive oil and a Dizzy Pig rub. I thought that this recipe would be a fun way to mix up our grilled chicken and use rosemary from my new herb garden (which I’m proud to say I’m keeping alive – I’m remembering to water the herbs and keeping the little plants happy!). I placed the chicken in the marinade before work and later that night Brandon grilled it on the Egg while I prepared goat cheese mashed potatoes and roasted broccoli. The only changes I made to the recipe were slightly increasing the rosemary in the marinade because I just love it so much and using chicken breasts instead of thighs. A simple and delicious dinner.

I will definitely be keeping this simple marinade in my repertoire!

Rosemary Grilled Chicken
(Recipe source Pink Parsley, originally adapted from Southern Living, September 2008)

Ingredients:

2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 tablespoons dijon mustard
2 tablespoons honey
1 teaspoon red wine vinegar
1 teaspoon salt
1 teaspoon chopped fresh rosemary (increase if you want more rosemary flavor!)
1 1/2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat
1/2 lemon

Directions:

Combine the garlic, oil, mustard, vinegar, honey, salt and rosemary in a shallow dish or large ziploc bag.  Add chicken and turn to coat.  Marinate, chilled, for at least one hour or up to 24 hours.

Prepare grill and heat to about 350-375. Grill chicken breasts about 8 minutes per side or until an internal temperature of 160 has been reached.  Remove chicken from grill, cover with aluminum foil and allow to rest 10 minutes. Before serving, top with the juice from half of a lemon.

Yield: 4 servings

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I know the first thing that a lot of readers are thinking is, “What in the world is tempeh?” so let’s cover that first! I read a lot of healthy living blogs and saw several bloggers eating tempeh regularly. As a lover of alternative proteins and grains, I had to give it a try. The best overview I found was from The George Mateljan Foundation.

“Although not a common item in most households in the United States, tempeh, with its distinctively nutty taste and nougat-like texture, is increasing in popularity. It easily absorbs the flavors of the other foods with which it is cooked making it adaptable to many types of dishes. Tempeh can be found in health food stores and specialty markets throughout the year.

Tempeh has been a staple in Indonesia for over 2000 years. It is a highly nutritious fermented food traditionally made from soybeans and its high protein content makes it a wonderful substitute for meat.”

For more information on tempeh, including nutrition breakdown, check out their site.

I picked some Lightlife Organic Tempeh at Harris Teeter. I was surprised that it was so easy to find at my normal grocery. I decided to try a recipe from Whole Foods for Roasted Tempeh and Sweet Potatoes. I thought that for my first time trying tempeh, it would be best to make it as part of a dish. Some of the hardcore bloggers eat it raw but I’m not there yet!  :)

The verdict? I really enjoyed it and have made it again several times since. I loved topping a salad with the leftovers. My husband, however, was not such a fan. He ate it (I’m so lucky – he will try anything!) but I don’t think he’ll be requesting it again. I think it’s one of those foods you either like or don’t care for – it definitely has a unique taste and texture – but if you are conscientious about your meat intake and looking for new sources of protein, I definitely recommend trying tempeh.

Roasted Sweet Tempeh and Sweet Potatoes
(Recipe source, Whole Foods)

Ingredients:

1/4 cup reduced-sodium tamari
1 tablespoon mirin (sweet Japanese cooking wine)
1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced
1/2 teaspoon onion powder or 1/4 cup onion, minced
1 teaspoon toasted sesame oil
1 (8-ounce) package tempeh, diced
2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced
2 teaspoons extra virgin olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 tablespoon canola oil
Salt and pepper to taste
2 tablespoons parsley, chopped

Directions:

In a shallow dish, whisk together tamari, mirin, granulated garlic, onion powder and sesame oil. Add tempeh, toss to coat, cover and set aside to let marinate for 30 minutes at room temperature. While tempeh is marinating, toss sweet potatoes with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set aside.

Preheat oven to 350 degrees.

Heat canola oil in a large skillet over medium heat. Drain tempeh and then place in skillet. Cook, turning frequently, until golden brown, 5 to 7 minutes. Transfer to a 2-quart baking dish and toss with sweet potatoes, salt and pepper. Cover with foil and bake until sweet potatoes are tender, 30 to 35 minutes. Garnish with parsley and serve.

Yield: 6 side dish servings or 3 main dish servings

And if you’re looking for more ideas on how to use tempeh, check out Cate’s World Kitchen and Whole Foods.

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Fish tacos are one of my favorite easy, healthy dinners. They are also a perfect warm weather dinner. As we were eating these we talked about how fun it would be to entertain with a make-your-own fish taco bar and margaritas or sangria. Just might have to do that soon!

Another great thing about fish tacos is that they can be totally customized based on your flavor and topping preferences. We happen to love ours finished with this Baja Cream that I discovered when I was making these shrimp tacos. I like to serve all of the toppings on a big platter so we can each build our own tacos.

I usually use a mild white fish and saute it with a Dizzy Pig rub like Jamaican Firewalk or Shakin’ the Tree.

If you’ve been reading my blog for a while you should be familiar with these rubs. I can’t sing The Dizzy Pig’s praises enough. These rubs have the best flavor and use high quality ingredients. Also, their customer service is awesome!

I’m sharing my base recipe for fish tacos but feel free to change it up to meet your tastes. But whatever you do, don’t skip out on the Baja cream – even if you’re not a mayonnaise fan – it sounds so simple but adds a wonderful, bright flavor to the tacos.

One year ago: Greek Inspired Flounder

Fish Tacos with Baja Cream
(Recipe source: tacos – Bakin’ and Eggs, baja cream – Bon Appetit)

Ingredients:

FOR THE BAJA CREAM
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoons fresh lime juice
1/2 teaspoon (packed) finely grated lime peel
Salt, to taste

FOR THE TACOS
1 1/2 pounds white fish fillets such as tilapia, flounder or mahi
Seasoning rub of your choice – recommended Dizzy Pig’s Jamaican Firewalk
2 tablespoon olive oil
Shredded red or purple cabbage
Shredded cheese such as cheddar, colbyjack or your choice
1 avocado, sliced
Salsa
Lime wedges
Hot sauce, such as Cholula
8 soft taco sized tortillas

Directions:

FOR THE BAJA CREAM
Whisk all ingredients in small bowl. Cover and refrigerate. (Can be made up to 3 days ahead.)

FOR THE TACOS
Drizzle fish with olive oil and coat with seasoning rub. In a large, nonstick pan over medium-high heat, heat olive oil. Add fish and cook about 3 minutes per side or until internal temperature reaches 145 degrees. Remove fish from pan and cut into slices.

Arrange Baja cream and toppings on a platter and serve with fish and warmed tortillas (I usually wrap mine in a paper towel and microwave for about 30 seconds).

Yield: 4 servings

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68 Days of Gourmet: Day 59 (final stretch!!!)

These Chile Crusted Tuna Tacos felt like a great choice for a warm spring night. They were a light and refreshing dinner paired with sangria and Black Bean and Quinoa Salad. Tuna is one of our favorite fish choices and I was eager to try it in fish tacos instead of our usual Asian preparations (like this and this).

Although the recipe required preparation of several different elements, it still felt relatively simple to prepare. I was able to take my time with each of the steps and enjoy dicing, simmering and sautéing. The end result was a tasty twist on fish tacos – sweet, spicy, crunchy. Yum!

I was disappointed that I was not able to use the jicama that the recipe called for. It was mushy and moldy at the store. :( I ended up making a game-time decision to sub purple cabbage for some crunch. It worked but next time I would definitely do the jicama.

If you’re a fish taco lover or looking for a warm weather spin on tacos, these are a great option!

One Year Ago: Tropical Carrot Cake

Chile Crusted Tuna Tacos
(Recipe source Gourmet, August 2003)

Ingredients:

FOR THE SAUCE
1 cup fresh orange juice
1 tablespoon minced canned chipotles in adobo (including sauce)
1 tablespoon distilled white vinegar

FOR THE TUNA
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons cracked black pepper
1 1/2 teaspoons kosher salt
3/4 lb (1 1/2-inch-thick) sushi-grade tuna steak
2 tablespoons olive oil

TO FINISH
4 (9- to 10-inch) flour tortillas
1 cup matchstick (1/8-inch-thick) pieces of jicama (from 1 small jicama, peeled) (I subbed shredded cabbage)
1/4 cup coarsely chopped fresh cilantro (omitted – Brandon will not eat cilantro!!!)
2 tablespoons fresh lime juice
1 firm-ripe California avocado
1 cup loosely packed arugula, coarse stems discarded

Bring orange juice, chipotles and vinegar to a boil in a small heavy saucepan. Reduce heat and simmer, stirring occasionally, until reduced to a generous 1/3 cup, about 15 to 20 minutes. Remove from heat and cool.

Toss jicama with cilantro, lime juice, remaining tablespoon oil, and salt and pepper to taste in a small bowl. Refrigerate until ready to use.

While sauce cools, prepare charcoal or gas grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Alternatively, you can sear tuna in a skillet over medium-high heat if you need to cook indoors.

While grill heats, stir together coriander, cumin, chili powder, black pepper and kosher salt in a shallow bowl. Brush tuna on all sides with olive oil and coat evenly with spice mixture.

Grill tuna on lightly oiled rack, uncovered, turning once, until seared on outside but still rare in center, about 2-3 minutes per side. Let tuna stand 10 minutes.

While tuna stands, heat tortillas on grill, turning over once, until warm, about 1 minute, and keep warm, wrapped in foil. Halve, pit and peel avocado and cut into 1/2-inch-thick slices.

Alternatively, sear tuna in pan for 2-3 minutes per side over medium heat and heat tortillas in microwave for 20-30 seconds.

Put a tortilla on each of 4 plates. Divide arugula, jicama mixture and avocado among tortillas, arranging evenly down center of each. Slice tuna 1/4 inch thick and divide among tacos. Drizzle orange chipotle sauce evenly over tuna and serve.

Yield: 4 servings

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67 Days of Gourmet: Day 58

I’m really embarrassed to admit that tonight was the first time I’ve cooked with quinoa. Bad foodie, especially given my love for all things healthy, whole grain and nutrient packed. :( And I’ve had it from the hot bar at Whole Foods and Earth Fare, just haven’t cooked with it yet.

I’ve been meaning to make this recipe for the last couple months. Every time I made homemade Mexican this was on the menu but I kept bailing on it. Every time I went to Harris Teeter I was annoyed that they were charging $5 for a small bag of quinoa. I was picking up a few things at Earth Fare this weekend and was so excited to find awesome bulk prices on all kinds of grains. I stocked up on quinoa and rolled oats.

I can’t believe I waited so long to make this. Whether you’re a quinoa lover or someone who has never tried it, this is a must try recipe. The flavors are so well balanced with the quinoa, black beans, fresh corn, bell pepper and jalapenos and the lime/oil based dressing is the perfect finish. I’m so looking forward to enjoying the leftovers for lunch this week topped with diced avocado and an extra squeeze of lime and know I’ll be making this many more times in the future.

BIG NEWS #1
YOU HAVE SUCCESSFULLY REGISTERED FOR THE 35th MARINE CORPS MARATHON! I did it! I registered! I’m beyond excited. And even better news, my friend Meghan registered to run it too! This will be her first marathon. I can’t even put into words how happy I am that I won’t be running this race alone!

BIG NEWS #2
I’m launching a Healthy Living blog!!! Don’t worry, Bakin’ and Eggs isn’t going anywhere but I’ve really been conflicted over whether to continue discussing fitness/my life on this blog or whether I should start a new blog. In the end, I decided that the healthy living blog was the best way to go. The name has been selected, the domain has been registered and I’m in the process of getting it all set up. I promise that I’ll let you all know the second it goes live!

Please try this quinoa recipe and then let me know what you think!

One Year Ago: Fresh Strawberry Scones

Black Bean and Quinoa Salad
(Recipe source Gourmet, July 1994)

Ingredients:

1 1/2 cups quinoa
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup green bell pepper, finely chopped
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander (I subbed a bit of ground coriander because the store did not have fresh)

FOR THE DRESSING
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

Directions:

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. (I attempted this step but my quinoa went right through my sieve so I skipped this step and just cooked it as is. Turned out totally fine.)

Bring a pot of salted water to a boil. Cook quinoa 10 minutes. Drain quinoa in sieve and rinse with cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in pot occasionally, adding water if necessary).

While quinoa is cooking, in a large bowl toss beans with vinegar and salt and pepper to taste. Add bell pepper, jalapenos, corn and coriander.

Let quinoa cool a bit then add to bean mixture and toss well.

FOR THE DRESSING
In a small bowl whisk together lime juice, salt and cumin. Add oil in a slow stream, whisking constantly.

Drizzle dressing over salad and toss well.  Salt and pepper to taste.

Yield: 4 to 6 as an entrée or 8 as a side dish

Note: I cut this recipe in half and it made plenty for 2 with lots of leftovers!

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