Black Bean, Corn and Quinoa Salad
to get back in the habit of making something in large quantities that I can then pack up and bring to work for at least a few days of the week. The latest creation is Williams-Sonoma’s black bean, corn and quinoa salad. It makes a ton and I’m such a fan of the fresh ingredients – especially the cilantro! Easy, healthy and packed with protein. Certainly worth a try, so click here to get the recipe.
Kids can be..
Goodbyn Bynto Kit
picky eaters. Well, grown ups can too, but who really likes having their food all jumbled together? The bynto kits from Goodbyn keep everything in place, as it should be. Depending on which you choose, there are three or five compartments in each lunch box, and they come in an assortment of colors. They’re dishwasher safe, 100% recyclable, BPA free, made in the USA and even come with a drink bottle too. As an added bonus there are stickers for kids to personalize their own kit, so there are no more lunch time mix-ups.
Rice & Lentils
nutritious and ready in minutes. This 5-ingredienter is another great creation that can be found on Jules Clancy’s blog Stonesoup (which is totally worth bookmarking by the way). She’s got a ton of fast, healthy, easy recipes that are made with 5 fresh ingredients. I could spend hours browsing, but today will focus on her recipe for Rice & Lentils. It’s ready in 10 minutes, packed with protein, flavor, and just overall goodness. Perfect to whip up as a side or main course midweek.
1 onion, peeled & finely diced
large pinch dried chili flakes
2 cups cooked long grain rice
1 can (14oz ) lentils, drained
natural yogurt, to serve (optional)
1. Heat a few tablespoons olive oil in frying pan.
2. Add onion and chili and cook over a high heat stirring frequently until softened and starting to brown.
2. Add rice and lentils and stir fry for several minutes until both are heated through.
3. Season and serve with a dollup of yogurt.
Photo: Stone Soup
Posted in Food
Tagged chili flakes, dinner, jules clancy, lentils, long grain rice, lunch, natural yogurt, onion, rice & lentils, stonesoup, vegetarian
Grilled Sweet Potatoes with Lime and Cilantro
of my dream side right here. This Bobby Flay recipe for Grilled Sweet Potatoes is rated by Food Networkas “easy”; it’s made from less than 10 common ingredients and is quite healthy. Perfect with steak, chicken or pork meals; not to mention sweet potatoes are a great change from rice (which has been my appearing on the dinner menu way too frequently). These guys only take 20 minutes, so definitely one to try during the work week.
3 sweet potatoes, unpeeled
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
1. Place potatoes in a pot of water and boil until tender.
2. Drain and let cool.
3. Slice each potato lengthwise into eighths.
4. Heat a grill to medium (or place a cast-iron grill pan over medium heat).
5. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
6. Brush the potato wedges with the oil and season with salt and pepper.
7. Grill until golden brown on all sides cooked through.
8. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Photo: Food Network
Posted in Food
Tagged bobby flay, cilantro, dinner, dinner side, food, food network, grilled sweet potatoes, healthy, lime, lunch, side dish, sweet potatoes, vegetarian
Just in time..
Pizza with Fontina, Prosciutto and Arugula
for the weekend! A pizza recipe that’s an update to a classic and just might make it’s debut this evening. I’m a big fan of prosciutto, but it’s one of those foods that I never think to buy and the use arugula makes a great addition as well. Healthier and faster than lots of pizza recipes out there and a good way to get my carbs before my 10k tomorrow morning.
Parisian Ham Croque Monsieur/Madame from Plein Sud
gonna be? A Croque Monsieur or Madame? The difference is quite simple – the Madame has an egg, Monsieur doesn’t. Regardless of whether you decide to go with or without the egg, learn from the best on how to make this anything but ordinary sandwich. Executive Chef Ed Cotton, from Plein Sud, a French Brasserie downtown shared how to make a Parisian Ham Croque Monsieur/Madame with the folks at Refinery29. Delightful, right?
12 slices of brioche bread or white bread
6 slices of jamon blanc (French Ham)
1 cup of grated gruyere cheese
1/2 cup of grated parmesan cheese
6 tablespoons of soft butter
1 tablespoon dijon mustard
6 eggs for Madame
1 large white truffle or black truffle (optional)
1 tablespoon of white truffle oil (optional)
1 Mix both grated cheeses.
2 Butter each slice of bread on one side, and on the other side add a little of the Dijon mustard.
3 Divide 1/2 of the cheese on Dijon mustard side of the bread.
4 Lay the slice of ham onto 6 slices of bread. Close the sandwich with the other slice of bread.
5 Cook the sandwich until golden brown on each slide like a grilled cheese sandwich. Once cooked, cut the edge of the crusts off to make a square shape.
6 Put the sandwiches on a sheet pan and top with the remaining 2/3 cup of cheese. Place the tray under the broiler until the cheese has melted on top.
7 For Madame, place the eggs and pan fry them only on one side. Serve the eggs on top of the sandwich along with optional truffle shavings and a drizzle of truffle oil.