get your yummy back

musings from a health supportive culinary artist

Herbed Quinoa and Chickpea Salad February 5, 2012

Filed under: how to make it — chezdesblog @ 2:20 pm
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Had the neighbors over for Carnitas Friday night. It simmered away in the slow cooker all day making the house smell delicious! To go along with it, I made Zesty Coleslaw (a house favorite) and this Herbed Quinoa (KEEN-wah) and Chickpea Salad.

Most weekends, you will find me with a pot of whole grains on the stove – farro, brown rice, couscous, or in this case, quinoa. I make a batch or two up for the week while I am puttering around at any given moment. Once the grains are cooked, dishes come together quickly – all week.  For example, cooked couscous can be served with hot milk, maple syrup, nuts and raisins for a delicious breakfast porridge. It can also be turned into tasty couscous cakes or salads for lunch and dinner.

Same thing goes for cooked quinoa. In this case, I simply tossed it with fresh herbs, chopped vegetables, chick peas, fresh lemon juice, rice vinegar and olive oil. For my next trick, I think I’ll make a batch of Curried Quinoa Salad to go with seafood some night this week. Yum.

 

Quick Three Bean Chili! January 22, 2012

Filed under: Uncategorized — chezdesblog @ 1:26 am
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On Saturday, after a day out and about, we got home later than expected and I was without a dinner plan. Thankfully, I had been to the store earlier and had stocked up on staples, among them a variety of beans, diced tomatoes, fresh vegetables, plain yogurt and maple syrup.

Upon scanning my pantry, I immediately envisioned a pot of Three Bean Chili, with Maple Corn Bread and Zesty Coleslaw. Within an hour, I had a delicious homemade meal on the table. This vegetarian chili is hearty, satisfying and packs some heat. (Just the way I like it!) I always use my Le Creuset Dutch Oven for soups and stews. Made of enameled cast iron, it distributes and retains heat well, is oven-proof and cleans up easily. I love it.

Back to the chili. I set aside some aside for another meal this week and froze the remainder for that emergency meal I don’t yet know I need. I made the Maple Corn Bread into muffins because the leftovers freeze easily and can be thawed for breakfast, lunch, dinner or breadcrumbs. As for the coleslaw, well, I’ll crunch on that until it’s gone. Tangy and mayo-free, it doesn’t last long around here…

 

Spaghetti Squash with Toasted Almonds September 25, 2011

Filed under: how to make it — chezdesblog @ 7:29 pm
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Spaghetti squash is a wonderful thing. Upon opening a spaghetti squash, the flesh appears solid. Once cooked, the flesh falls apart into beautiful yellow strands, like spaghetti. In this recipe for Spaghetti Squash with Toasted Almonds, it’s dressed with a delightful honey/cumin/lime dressing and topped with toasted almonds and scallions. Yummy!

I’ve also seen cooked spaghetti squash tossed with chopped tomatoes, basil and feta; sauteed with butter and fresh herbs; or served with tomato sauce and parmesan like spaghetti. It’s easy to cook. Simply cut the squash in half lengthwise and remove the seeds. Brush the cut sides with a little olive oil and roast them (cut side down) in a baking dish or on a sheet pan at 400 degrees for about 40-50 minutes, until tender. Let the squash cool for a minute before shredding the flesh with a fork. So simple, healthy, tasty, and versatile. What are you waiting for?

 

Chickpea-Spinach Curry with Yogurt Sauce September 18, 2011

Filed under: how to make it,where to see it — chezdesblog @ 11:17 am
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photo courtesy of realsimple.com

This super yummy Chickpea-Spinach Curry with Yogurt Sauce is deceptively simple and quick to pull together. Designed as a main course served with some naan and fresh mixed greens, I served it as a side dish paired with chicken. It came together in minutes, making it suitable for week nights and dinner guests!

If you like chickpeas as much as I do, you might also try this delicious Chickpea Noodle Soup, Moroccan-Style Chickpea and Vegetable Stew, or this Tangy Lentil and Chickpea Soup.

I found this particular recipe in a Real Simple article with recipes for one-month’s worth of easy dinners. It’s a great resource for menu ideas and inspiration – shopping lists are included – check it out!


 

Portobello Pizzas! September 11, 2011

Filed under: how to make it — chezdesblog @ 4:52 pm
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Sometimes, when I want to make pizza for dinner, I don’t feel up to the task of making the dough for pizza crust. (Simple as it is). Given that it’s against my DNA to actually purchase prepared pizza dough, this recipe for Portobello Pizzas is a great way to enjoy my favorite pizza toppings and flavors piled high on a sturdy, healthy, tasty, portobello mushrooom cap. Quickly.

Portobello mushrooms are simply crimini mushrooms that have matured to a certain size.  Often described as “earthy” and “meaty,” portobellos are substantial on their own, and delicious as a meal topped with pizza fixings. Various combinations of spreads (marinara sauce, pesto), cheeses, seasonal vegetables, cooked and cured meats and herbs make this dish new every time you make it. Enjoy!

 

Polenta Napoleon with Pesto August 28, 2011

Filed under: how to make it — chezdesblog @ 3:37 pm
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Looking for something out of the ordinary to do with all that fresh basil? Make pesto and use it in this super-delicious Polenta Napoleon with Pesto. This is some serious gluten-free comfort food.

Technically, a napoleon is a french pastry layered with cream (and sometimes berries) and served for dessert. In this savory version, polenta is layered with tomato sauce, pesto, sautéed zucchini, and cheese. Once cool, it sets right up into gorgeous layers. Delicious, healthy, and satisfying – this one’s a keeper!

Other favorite recipes highlighting polenta (both sweet and savory) include polenta pie, polenta and black bean casserole, orange polentina, and lemon-poppy seed polenta with blueberries. Yummy stuff!

 

Carnitas! June 16, 2011

Filed under: how to make it — chezdesblog @ 10:24 am
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This past weekend, I had plans to play all day on Sunday, but I still wanted to enjoy a delicious home-cooked dinner. Enter the slow cooker. With this recipe for Carnitas, I declare success. In fact, I declare super-duper-success.
Many cultures, so it seems, claim a slow-braised pork dish. Take Kalua Pig, for example. Carnitas is the Mexican version. A pork butt or shoulder is heavily seasoned with garlic, cumin, coriander, salt, pepper and cinnamon. Tossed into the slow cooker with some broth, it stews away for 10 hours until it shreds to pieces and melts in your mouth (and makes the kitchen smell great!). The shredded pork makes a great filling for tacos, burritos, tamales, enchiladas, or sliders. I also like it on its own, served with a zesty coleslaw.
Pork shoulder is not the leanest cut of meat, which makes it, um, so delicious. For a more healthy version, follow my tip for removing the fat from the broth before using it to moisten the meat. Enjoy!
 

Another One Bites the Dust: Coleslaw June 10, 2011

Filed under: how to make it,where to eat it — chezdesblog @ 12:19 am
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I am still on my kick to find healthy, tasty ways to reinvent some traditional summer barbecue side dishes. This week’s victim – coleslaw.

Ninety-five percent of the recipes I look at include mayonnaise, sugar, or both. My goal is a tangy, crunchy slaw that rises to the occasion instead of being weighed down by its dressing.

My search is over – thanks to my sister. She sent me a recipe for coleslaw served up on a fried chicken sandwich at Bakesale Betty in Northern California. (Upon further investigation, it appears this sandwich has a bit of a cult following!) I adapted the recipe a bit. Instead of using jalapeno in the slaw, I used chili sauce in my dressing to guarantee I’d get some heat in every bite. It’s great as a side dish or as a topping for fish tacos. This is my new slaw for the season!

 

Lemon-Poppy Seed Polenta with Blueberries April 29, 2011

Filed under: how to make it — chezdesblog @ 8:17 pm
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If you’ll recall, I am temporarily (um, since November) without an oven at home. It’s like a curse. Even though I cook and bake all day at work, I find myself craving all sorts of things at home, probably because I know I can’t make them. For example, I really miss baking muffins, scones, and quick breads. Some of my favorite combinations of flavors include lemon-blueberry, blueberry-corn, and lemon-poppy seed. This recipe for Lemon-Poppy Seed Polenta with Blueberries is my attempt to satisfy this craving. I am happy to report – it worked! This recipe turns polenta into a lovely hot breakfast porridge, much like Orange Polentina. 

Regularly eating a healthy breakfast is a critical part of maintaining a healthy weight. It boosts your metabolism and fuels your mind and body. This gluten-free breakfast comes together as quickly as oatmeal. The blend of polenta, lemon, poppy seeds, blueberries, and honey is almost like eating a breakfast muffin without the added fat. (Although, if you’re feeling especially indulgent, you could top it off with a pat of butter.) Do yourself a favor and enjoy a healthy breakfast every day!

 

Feta Wheat Berry Salad + Gluten-free Option April 15, 2011

Filed under: how to make it — chezdesblog @ 11:29 pm
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I love, love, love whole grains and especially whole grain salads. High in fiber, whole grains contain many important nutrients. In addition to making you feel full longer, fiber makes you, um, regular, and can provide many other health benefits including lowering cholesterol and controlling blood sugar levels.

The getyouryummyback recipe index is full of recipes featuring whole grains including polenta, quinoa, brown rice, wild rice, barley, oats, bulgur, and wheat berries.

This recipe for Feta Wheat Berry Salad is the latest addition. It’s delicious! Feta cheese, cucumber, green onions, red peppers, olives and fresh herbs add flavor, color, and nutrition to the pleasantly chewy wheat berries. For a gluten-free version of this salad, simply substitute kasha for the wheat berries. For other recipes using wheat berries, try Wheat Berry Waldorf Salad and Creamy Wheat Berry Hot Cereal.

I usually find plenty of whole grains at the market. It’s also nice to buy them in bulk at the local co-op or health food store, so you can get just the amount you want. You can also buy whole grains online from Bob’s Red Mill (one of my favorites – recipes too!). Whole grains are best kept refrigerated or frozen in an air-tight container. When shopping for whole grain products, including bread, try to find options with at least 3 grams of fiber per serving. Enjoy!

 

 
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