Thursday, August 18, 2016

Curried Quinoa Salad with Asparagus & Cauliflower

1 cup quinoa
3 Tbs lemon juice
5 Tbs olive oil
3 Tbs white balsamic vinegar
1 Tbs curry powder
2 tsp whole coriander seeds, coarsely cracked in mortar with pestle
1/2 cup chopped cilantro
1 bunch asparagus, cut into 1/2-inch pieces
1 head cauliflower, cut into 1/2-inch pieces

1) Preheat oven to 425F. On a greased baking sheet. evenly spread out the asparagus and cauliflower. Bake for 20 minutes.
2) Place quinoa in small saucepan, with 2 cups of water. Bring to a boil over high heat. Cover and reduce heat, simmering for 15 minutes, or until water is fully absorbed.
3) Whisk together lemon juice, oil, vinegar, curry powder and coriander in a small bowl.
4) In a large bowl, mix together roasted vegetables, quinoa, dressing and cilantro. Season with salt and pepper, if desired.

Review: The original recipe called for this to be a cold dish. I wasn't in the mood for cold curry, however. I roasted the vegetables and tossed this all together while still warm. I definitely think roasting was the way to go. However, I wasn't wowed by the flavor of the dish. I haven't been a big fan of regular curry (love Thai curry, though!), so maybe it's just me.
Adapted from:
June 2016 issue of Vegetarian Times

Wednesday, August 17, 2016

Golden Frittata with Red Bell Pepper, Chickpeas & Baby Spinach

5 large eggs
1 Tbs turmeric
1 tsp onion powder
2 Tbs avocado oil
1 large red bell pepper, diced
15oz can chickpeas
2 cups baby spinach

1) Preheat oven to 400F.
2) Whisk together eggs, turmeric and onion powder. Season with salt and pepper, if desired.
3) Heat oil in large, ovenproof skillet over medium-high heat. Add bell pepper and cook 4 minutes, or until pepper is slightly softened. Stir in spinach, stirring for about 2 minutes, until spinach is wilted.
4) Add chickpeas, distributing evenly throughout the pan. Pour the egg mixture over the vegetables, ensuring the eggs are evenly distributed.
5) Transfer to oven, baking for 12 minutes, or until top and center of eggs are just set. Cool 2 minutes before serving.

Review: It's been a long time since I've been able to cook a meal for both my husband and I (which ultimately leads to me trying fewer new recipes). He's on a low-carb diet, which often means lots of meat and cheese. But, I proposed that this frittata wasn't too far from his diet and he acquiesced. I absolutely adored this dish. It was hearty, savory and had a strong turmeric flavor. Mike, however, felt like he could only taste chickpeas. He still ate it all, though! The original recipe called for 9 eggs, but I got away with 5. I think 9 would be just too much, but might mean more for a family.
Adapted from:
June 2016 issue of Vegetarian Times

Sunday, August 14, 2016

Pasta with Swiss Chard & Tomatoes

12 oz pasta
2 pt cherry tomatoes, halved
4 Tbs olive oil
2 Tbs tomato paste
1 Tbs onion powder
4 garlic cloves, minced
1 bunch Swiss chard, trimmed and chopped
15oz can chickpeas, rinsed and drained
salt and pepper to taste

1) Cook pasta according to package directions. Rinse and set aside.
2) Meanwhile, in a large skillet, saute garlic in olive oil over medium heat until fragrant.
3) Add Swiss chard and tomatoes. Stir occasionally until Swiss chard is wilted and tender, and the tomatoes have all 'popped.'
4) Add tomato paste, onion powder and chickpeas. Stir until thoroughly warm.
5) Combine mixture with pasta and serve warm.

Review: The original directions called for making this all in one pot. However, since I'm using gluten-free pasta, I wasn't sure the recipe would work the same. I think doing it the way I did ultimately would be better. I made a great sauce with the tomatoes and chard that was incredibly savory and tasty. I adored this and it really didn't take that long to make!
Adapted from: