Meals Made Easy #11 - Black Rice with Edemame, Avocado, Radishes, Pomegranate, Mushrooms & Lettuce

Coming back from a week away on vacation I had no idea what was in my fridge other than some avocados I knew I forgot. I needed something nutritious and delicious for lunch today. Scouring the fridge/freezer and cupboards I began to pull stuff out: black rice, avocado, some forgotten radishes, a pomegranate, dried mushrooms, frozen edemame, spinach flour tortilla, colby cheese, red wine vinegar, sesame oil, salt & pepper.

I first started the rice that takes 30 minutes to cook and by far the longest thing in the process, then getting to work on the rest.

I boiled some water to re-hydrate the mushrooms  Thawing some already shelled edemame & a frozen spinach tortilla, I seeded the pomegranate, chopped up some radishes & lettuce and sliced the avocado. Once the rice was done I set it in a bowl to cool. I re-hydrated my mushrooms for about 20 minutes and then chopped & cooked them in sunflower oil & ground flax for about 7-10 minutes until the smelled and tasted delicious.

While the mushrooms were cooking I added the edemame, avocado, radishes, pomegranate seeds, red wine vinegar & sesame oil to the black rice, mixing thoroughly. Once the mushrooms were cooked I put them aside and put the tortilla in the pan over medium low heat turning it every few minutes so it would harden up and cook uniformly. For the last couple minutes I added thinly sliced cheese and covered it to quickly melt.

Once the tortilla was done I added the shredded lettuce, mushrooms and black rice mixture over the top. The results: it was simple, took 30 minutes and tastes fantastic. The best part is I have left over rice mixture and mushrooms!

Ingredients:
.5 c black rice
1 c frozen edemame
8 small radishes
1 avocado
1 flour tortilla
few thin slices of cheese
small bunch of lettuce
small handful of pomegranate seeds
handful of dried mushrooms (I had hen of the woods)
dash or two of red wine vinegar
small dash of sesame oil (it's potent!)
salt & pepper to taste

Meals Made Easy #10 - Curried Lentils and Spinach

Being Spring is taking a long time to really set in with warm temperatures and flora rebirth I am still finding great solace in comfort foods. Lentils have been a high priority lately. I rarely cook with meat at home so am constantly looking for high protein foods to keep the body happy. I got the base recipe from The Vegetarian 5-Ingredient Gourmet and added a few of my own additions, of course.

This dish is high in protein, flavor and ridiculously easy. I like to eat it with paratha and while it isn't a low cal bread option it is mighty delicious.

Ingredients:
3.5-4c broth or water
1c dried lentils (red, green or both)
2-3 stalks of celery, leaves included, chopped
1-2 carrots, chopped
3-5 garlic cloves, minced
.25c chopped onion
1 tblsp curry powder (bought or homemade)
1 package frozen spinach
salt & pepper to taste

Rinse your lentils and pick out any bad dudes.

Add the broth, lentils, garlic, onion and curry powder in a suitable saucepan, bring to a boil and then simmer for 25-35 minutes until lentils are tender. Drain the spinach a smidge and add to the lentil - heat through, roughly 5-10 minutes. Season with the salt and pepper.

It doesn't photograph super well, it is spinach and brown/red legumes after all.

Meals Made Easy #9 - Palak Paneer

Palak Paneer - likely my favorite Indian dish. I love its spicy flavor, the delicious paneer cheese chunks and wonderful base of spinach. It is a dish that has always intimidated me to make, Trader Joe's version PALES in comparison to the real thing; luckily my friend Sai came to the rescue shortly before moving to the West Coast. Sai came over to teach me the ways of the Palak Paneer and then took me shopping at Pooja Grocers. Needless to say, I am all set to now cook with the appropriate spices and decided to try Palak Paneer on my own. I went off my notes from our session and I must say while it's not as delicious as the first go around it is pretty damn tasty. Note: all the spices are approximate and to taste.
Another note: This food does not photograph that well.

2 bags frozen spinach (can use fresh but I was feeling lazy)
1 block of paneer
2.5 tblsp Kasoori Methi (crushed fenugreek leaves)
1 tsp fenugreek seeds
1 tblsp cumin (seeds but powder will do)
.5 tblsp tumeric
4 dried chilis
1.5 c onion
5 cloves garlic - minced
2 roma tomatoes (or .5-1 cup of crushed canned tomatoes - also optional)
3ish tblsp of oil (sunflower or olive)

salt
chili powder


Heat 1/4 inch of water to boiling; over medium low heat blanch spinach for a few minutes. Add half of garlic, some salt and fenugreek leaves and cook for 10-20 minutes, looking for leaves to become dark green and flavors to meld. Blend if desired and set aside.

Cut paneer into cubes and set aside.

Heat oil. chilis, fenugreek seeds, onion, tumeric and rest of garlic over low heat. Key: keep adding salt as cooking to help with flavor and absorb moisture. Cook down for 10-20 minutes. Add to spinach, add a bit more fenugreek leaves and cook for a few minutes. Add tomatoes and cook down for 10 minutes (less if canned). Add paneer (can be raw paneer, no need to bake/fry) and cook down for another 10 minutes or so. Add some salt and chili power (if not spicy enough). Cook to taste.

That's it. Super easy. Eat it with Naan or Paratha and it is simply delightful.

spinach melding & cooking down

onions with spices

final product in all its prettiness

Cooking on an empty cupboard - Meals Made Easy #8 - Black-eyed Peas & Rice

Due to travel and such my cupboard has been sorely neglected, like my fridge has a couple beers and carrots in it, all dry goods in the cupboards and let's face it one cannot survive off of girl scout cookies and almonds (although I may try).

Inspiration: Needed to cook something delicious, easy and filling til I can make it to the store.

Food Obtained from: Seward Co-op

I made enough for 4-6 servings so cut your recipes accordingly

List of Ingredients:
1 c. dried black-eyed peas
1/2. c. red rice (can use any rice)
1 small yellow pepper
1 small white onion
2 garlic cloves
salt & pepper
pad of vegan butter
some olive oil

Preparation:
Chop onion, garlic and pepper.

In a large sauce pan full of cold water, add black-eyed peas, bring to a boil and simmer for roughly 45 minutes, or until tender. Strain (I like to rinse to cool down) and set aside.

In the meantime, in a smaller sauce pan boil water or broth (I used black-eyed pea water for some flavor as I made ahead of time) to a boil, add rice and simmer on very low for roughly 45 minutes or until tender.

In the saucepan used to make the beans, heat the olive oil and butter over medium heat, add the onion and saute for 7 minutes until it begins to get tender, add garlic and pepper and saute for a few more minutes. Over low heat, add a bit of water (or leftover bean water), the black-eyed peas, rice, salt & pepper; stirring to mix it all together.

From there just eat it. It's good.
p.s. I was just thinking as I write this - add celery, that would enhance the flavor. Maybe some dried cranberries too. I love dried cranberries in stuff.

Meals Made Easy #7 – Blue Cheese Stuffed Dates, Salad, Creamy Garlic Mushrooms over Quinoa & Chocolate Delight - A four course lunch for three

Timing has never been my forte but wanting to become better and serving others I elected to make a simple, yet great coursed meal.

Inspiration: Cooking a special lunch for three. Wanted it to be delicious but not too time consuming since I was doing all the preparation myself and wanting to enjoy time with my guests.

All Food Obtained From: Seward Co-op & Surdyk’s Cheese Shop

While this meal is four courses I broke up the prep over two days and each course itself is not labor intensive, saving the creamy garlic sauce for last. Most everything else can be done ahead of time.

Blue Cheese Stuffed Dates

8 marjool dates

Blue cheese

Walnut halves

Cut dates in half, lengthwise. Remove seed. In each half, add blue cheese to taste place one walnut on top.

Mixed Green Salad

Mixed greens

2 small sweet peppers

1-2 large brussel sprouts

Handful of sugar snap peas

Queso fresco

Blueberry, cranberry vinaigrette - recipe here

Divide mixed greens on salad plates. Julianne the brussel sprout(s) and place over the greens. Cut the snap peas in half, and slice the peppers arranging on plate. Cube the quesco fresco and add over top. Dressing , salt & pepper to taste.

Creamy Garlic Mushrooms over Quinoa with Crusty Bread

3 full roasted garlic bulbs

1/2 c vegetable stock

1.5-2 lbs assorted mushrooms (I usually use crimini and shiitake) - sliced

1 tblsp olive oil

1 c. shallots or red onion, finely chopped

1/3 - 1/2 c white wine

1/4 c parmesan cheese

Fresh thyme or other herb

Salt and pepper to taste

1/2 loaf of crusty bread

Quiona

Ahead of time, prepare the quinoa (can refrigerate for day or two).

One part quinoa to two parts stock (or water)

Any other seasonings normally used in rice

Many people recommend rinsing quiona but I do not find a disparaging taste difference. Bring stock to a boil, add quinoa and simmer on low for 15 minutes until water is absorbed. Set aside.

Roasted Garlic

Roast the garlic. This can and should be done ahead of time. Simple recipe here.

Creamy Mushroom Sauce.

Add the garlic cloves to vegetable stock and puree in blender. Set aside. Heat the olive oil in large pan and over medium heat sauté shallots for 4-6 minutes until soft, seasoning with salt and pepper. Add mushrooms and sauté for an additional 6-7 minutes, tossing several times and further seasoning with salt and pepper. Turn heat to high, add wine and sauté until most of the liquid is absorbed. Turn heat to medium-low, add garlic sauce and simmer for a couple more minutes. Toss in parmesan and pour over quinoa stirring to mix all together. 

 While making sauce,  Cut crusty bread in half and in pieces without cutting all the way through to the bottom. But pads of butter between each slice, wrap crusty bread in tin foil and heat in preheated 350 degree oven.  Heat for about 15 minutes. 

Serve immediately. 

Chocolate Divine*

This can be made a day prior and stored in the refrigerator. 

4 small avocados

.5 c cocoa powder

.5 c agave (could substitute honey but may need more/less)

1 tblsp vanilla extract

Pinch or two of cinnamon

Combine the avocados (without shells and seed), cocoa powder, agave, vanilla extract and cinnamon in a blender or food processor. Combine roughly two minutes or until well mixed. It will have the consistency of a thick pudding/mousse.

Serves 4-6

 Blue Cheese Stuffed Dates

Mixed Green Salad

*Dessert recipe courtesy Native Foods, Chicago

Meals Made Easy - Blueberry, Cranberry Vinaigrette

Homemade dressing is very simple to make and tastes so much better than the store bought stuff. It takes minutes to make and the results are fantastic.

Start with a staple recipe and expand based on your tastes. My Blueberry, Cranberry vinaigrette is a variation from Betty Crocker's basic vinaigrette recipe. My version makes a purple-hued dressing, adding even more color to your salad.

1/3 c olive oil
1/3 c apple cider vinegar
1/4 cup dried cranberries
1/4 cup frozen blueberries
1 in ginger

1/4 teaspoon mustard or mustard seed (I use seeds)
1-2 cloves of garlic
1/8 teaspoon pepper(corns)
Few tblsp water

In a food processor combine all ingredients and blend until fully processed. Put in a airtight jar. Mixture can become thick so give it time to warm up and if dressing is too thick cut with small amounts of water.

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Not pictured: ginger

Meals Made Easy - Roasted Garlic

Roasted garlic is delicious and amazingly easy to make. You can prepare multiple bulbs at one time and save leftovers in the fridge

Preheat oven to 400. Take the bulb of garlic and cut of the top so the garlic cloves are exposed (I recommend saving the tops to use another time). Place on tin foil right side up and drizzle with olive oil. Completely wrap in tin foil and bake for 45-50 minutes until garlic is soft and slightly browned. Let cool fully and then remove the cloves.

Meals Made Easy - #6 - Scallops with Saffron & Mushroom Barley Risotto

Oh, risotto. You are so creamy and delicious. You can be a side or a main dish; you seem extravagant yet so easy to prepare (with just a smidge of time on your hands for stirring). Pair you with scallops and a gourmet meal you resemble, yet, truly, anyone can prepare you.

Inspiration: Craving for delicious yet simple; two random recipes I stumbled upon, working from the risotto and recalling the scallop recipe from memory.

All Food Obtained From: Seward Co-op with the exception of the saffron from The Spicehound in Cleveland

List of Ingredients:
Risotto
1.5 c. pearled barley
.5 large onion chopped
4 c. vegetable stock
saffron
crimini and shiitake mushrooms (volume to liking)
.33 to .5 c. dry white wine
kale (1 stalk)
olive oil
salt and pepper

Scallops
4 large Massachusetts scallops
small sliver of Earth blend butter
whole wheat flour
lemon juice

Prep: Ahead of time: chop onion and mushrooms (keep separate). Julianne the kale.

Risotto
In a deeper pan (you need room to add the broth and rice), add olive oil over medium heat add onion and cook until soft, about 5 minutes. Add barley and stir for 2-3 minutes until glossy.

Add wine and stir until mostly absorbed, a few minutes. Add stock, one cup at a time, stirring almost constantly until each cup is absorbed. You can take mini breaks to do other things (like shake your shiitake pan or pour yourself more wine) but don't let the mixture sit. I add minimal salt and pepper at this step as I like it to set. I recommend also allowing people to add it to taste at the end.

As you are adding the stock and stirring take your shiitakes and add them to a small pan over medium heat, sauteing until crispy.

Once all the stock is added and absorbed, looking good, add the sauteed mushrooms, shredded Parmesan and julianned kale, mixing lightly to serve.

Scallops
Dredge in flour. Heat oil or vegan butter in very hot pan. Place scallops in pan, let sear for one minute, flip and sear the other side. Allow other sides to briefly color as desired.

Note: Scallops, like most seafood, are picky. Do NOT overcook.

Arrange on plate and serve with risotto.

Que magnifique!

all the ingredients for risotto

scallops ingredients - so easy! 

the final product - scallops with saffron & mushroom risotto

Meals Made Easy #2 – Soba noodles with Veggies and Tahini Sauce

Meals Made Easy #2 – Soba noodles with veggies and tahini sauce

Inspiration: a remembered meal and a lost recipe

Food obtained from: Basketeria at the Westside Market and Blue Pike Farm

Location: Cleveland, OH

List of Ingredients (all sizes approx): srvg. soba noodles, 5 baby bella mushrooms, .5 red pepper, .5 head broccoli, 3 clove garlic, 2 tblsp tahini, .5 hot pepper, 2 tsp mustard, 1 tblsp flax seed oil, 1 tsp honey, 1 tsp marmalade, 1 tblsp rice vinegar, 1 tblsp butter, salt & pepper

Prep: cut mushrooms, red pepper and broccoli. Bring water to a boil for soba noodles.

In a small bowl add about 2 tblsps of tahini, one clove of garlic, half a hot pepper, 2 tsp of mustard, 1 tblsp flax seed oil, a tsp or two of both honey and marmalade, half a tblsp of rice vinegar, salt and pepper. Whisk together and set aside.

Melt 1 tblsp of butter over medium heat, add garlic. Add veggies and sautee. Meanwhile, cook soba noodles. Both should cook for 4-5 minutes.

Drain noodles; add to plate, top with veggies and sauce. Mix together and enjoy.

Result: Takes about 10 minutes max to cook, is nutrient dense, easy to prep, light and delicious.