Tag: simple

Simple Black Bean Burrito

Melissa King 21 Comments

Growing up in Texas, my husband is a huge fan of Mexican food.  He always gives me a hard time because I am such a wimp when is comes to spicy foods.  We just didn’t eat much spicy food in Boston.  So this dish is a compromise between the two of us.  I am sure my husband will drop a ton of hot sauce on his before eating. 🙂  Hope you like it.

Simple Black Bean Burrito

 

 

Simple Black Bean Burrito

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Ingredients

  • 3 cups black beans
  • 1 cup brown rice
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 cup sliced baby tomoatoes
  • 1 cup frozen corn
  • 1 small shallot diced
  • 2 large cloves of garlic
  • 4 green onion bases (the white part minus the root up until it begins to seperate)
  • 2-3 T light oil (I used safflower)
  • 1 T cumin
  • 2 tsp fajita seasoning
  • salt to taste

Instructions

  1. Cook the rice according to the instructions or in the rice cooker and set aside. 
  2. I only purchase dry beans, so they were soaked over night and then boiled and rinsed to soften before I started.
  3. In a large skillet, heat the oil under medium high eat. 
  4. Put the stalk part of the green onion in the oil and let it sit for about 30 seconds allowing the onion flavor to infuse in the oil.
  5. Next, add the pepper, shallots, and garlic and let cook for another 5 minutes. 
  6. Afterwards add the beans and spices and let cook for about 5 – 7 more minutes stirring often.
  7. Add the rice last, stir, and remove from heat. 
  8. Before serving, add the cold sliced tomatoes with the warm bean mixture.
  9. Wrap up in a whole grain tortilla and enjoy!

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Thinking of Takeout? Try This Pizza!

Melissa King 7 Comments

I know that life moves fast and a lot of time you don’t have the time to whip up an elaborate dinner.  Instead of ordering a pizza, try making your own flat bread one.  It’s super easy.

When I was in high school, I worked at a pizza restaurant.  They used to let us make a small pizza to take home after our shift.  We used to get creative with the toppings.  I think I made a steak and cheese pizza once.  On slow nights we used to make fried dough.  It was fun and yummy.  Probably not too healthy though. 🙂  Now, every time I smell takeout, it reminds me of that time.

Quick Flat Bread Pizza

Thinking of Takeout? Try This Pizza!

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Prep Time 10 min Cook Time 17 min

Ingredients

    For the pizza

    • Whole grain flat bread
    • 10-12 cherry tomatoes
    • 1/2 cup mushrooms
    • 1 bunch baby spinach
    • 1/4 cup daiya cheese

    Pesto Sauce

    • 1 cup fresh basil
    • 1 cup fresh parsley
    • 1/2 cup almonds (I use almonds because pine nuts are so expensive)
    • 3-4 garlic cloves rough chopped
    • 2 T nutritional yeast
    • 1/4 cup olive oil

    Instructions

      Pesto Sauce:

      1. Grind the almonds up a bit in the food processor first.
      2. Then add the basil, parsley, nutritional yeast and garlic.
      3. As you process those, drizzle in the oil until everything is well mixed.

      For the pizza

      1. Preheat oven to 350.
      2. Take the whole grain flat bread and brush it with oil and bake it for about 7 minutes.
      3. Pull the flat bread out and spread on the pesto sauce, add the mushrooms, spinach and tomato and cheese and bake for another 10 minutes or until the flat bread looks crispy.
      4. Cut up and enjoy!

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      Squash Soup With Caramelized Onions

      Melissa King 44 Comments

      I made you some delicious squash soup.  Fall is my favorite time of year.  Growing up in Boston, I associate fall with the beautiful colors of the foliage.

      That is one thing I miss terribly here in Texas.  We don’t really have the seasons change here as much.  In fact, today it was 90 degrees!

      So, along with the fall colors, comes the fall vegetables.  Squash is one of my favorites.  Most people think if butternut or acorn squash, but my favorite by far is the kabocha squash.  It is also known as a Japanese pumpkin.

      It basically is the color of an acorn squash in the shape of a pumpkin.  Kabochas are super sweet and buttery.  This squash soup combines the sweet taste of the squash with the savory and woodsy tastes of the thyme and sage.  Also the topping makes for a nice crunch.  Not to mention, it looks pretty too!

       

      Squash Soup

       

      What are some of your favorite fall veggies?

      Squash Soup With Caramelized  Onions

      Savory and Simple Squash Soup With Caramelized Onions

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      Prep Time 20 min Cook Time 1 hr, 15


      Ingredients

        Soup

        • 1 kobacha squash (butternut or acorn would work great too.)
        • 1 tsp thyme
        • 1 tsp sage
        • 2 tsp tumeric
        • 1/2 tsp garlic powder
        • salt to taste (no pepper)
        • 1/2 tsp lemon juice
        • almond milk

        Topping

        • 2 shallots sliced thin
        • 2 T oil (I used organic coconut oil)
        • 1/4 tsp salt

        Instructions

        Soup

        • Preheat oven to 400.
        • Cut kobocha in two and remove seeds.
        • Roast for 45-60 minutes in oven until soft on the inside (kind of like boiling a potato).
        • Remove from oven and remove skin from squash and place in a food processor.
        • Add spices and salt and begin blending. I also add milk to get the consistency just right.
        • There is no proper set amount for this, but I used about a cup in my soup.

        Topping

        • Place the sliced shallots in a frying pan in a clump, add the oil and the salt.
        • Turn on medium-low heat covering the pan.
        • Every five minutes or so, remove the cover, move the onions around to keep from burning, keep them in a nice clump, and re-cover the pan.
        • After about 15 minutes or so, they will begin to brown.
        • Once they are browned, clump them on top of the soup. It will look delicious, taste even better, and wow your guests with a gourmet look. 🙂

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        Super Simple Tabouleh Salad

        Melissa King 11 Comments

        Healthy, simple and quick to put together.  This is my kind of recipe!  I learned this recipe from my Turkish mother in law.   There are a ton of tabouleh recipes out there.   The one ingredient that makes this recipe stand apart from others is the pomegranate molasses.  It adds such a nice tang.  This dish is so simple and delicate in taste, so please make sure to use only the freshest ingredients.

        Super Simple Tabouleh Salad

        Super Simple Tabouleh Salad

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        Prep Time 10 min Cook Time 10 min

        Ingredients

        • 1 1/2 cup bulgur
        • 3 cups water
        • 4-5 green onion sliced
        • 1 green bell pepper diced
        • lg bunch of fresh flat leaf parsley chopped fine
        • 1 1/2 cups chopped tomatoes (I used cherry tomatoes)
        • 1/4 cup lemon juice
        • 2-3 T pomegranate molasses
        • salt to taste

        Instructions

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