February 8, 2012
Are you looking for a good lunch?
Here it is.
Full of fiber, protein, vitamins and spice!
You won’t fall asleep at your desk after this lunch.
Mexican Tofu and Spinach Stir Fry
Makes 1 hearty lunch portions
- 1 teaspoon Olive Oil
- 1 tablespoon Red Onion, roughly chopped
- 1 heaping tablespoon Red Pepper, roughly chopped
- 1/3 cup Tofu, cut into cubes
- salt and pepper
- 1 teaspoon ground Chile Pepper
- 3 heaping tablespoons canned black beans, rinsed and drained
- 2 tablespoons Green Chile Salsa (use your favorite store-bought)
- 2 handfuls fresh Spinach
- 1/4 Cilantro, chopped
- 1/4 cup Cheddar Cheese, grated
- pinch Red Pepper flakes
- 1 scallions, chopped
1. In a medium sized non-stick saute pan heat over medium heat olive oil, red onion and red pepper. Saute for 2-3 minutes, until slightly softened.
2.Turn heat up slightly. Add cubed tofu and a pinch of salt and pepper. Let Tofu brown on 1 side, then flip. Add chile pepper, black beans, and salsa. Stir to combine.
3. Add spinach and cilantro. Saute until Spinach is almost fully wilted. Turn off heat.
4. Serve in bowl, add cheese, red pepper flakes and scallions to garnish. Eat right away when hot!
January 19, 2012
My pantry is always stocked with canned beans. I love adding beans to almost anything…wrapping them in a corn tortilla and some cheese…quick little snack is heavenly.
If you can open a can and dice a pepper, you can make this. Just check out the colors. Instantly eye appealing.
It’s crunchy too!
I get hungry just looking at these pictures.
Check out the Method. Yes, you are seeing that correctly, only 1 step!
This is even better made a day or two before eating. The beans soak up all the spice and taste even better.
Mexican Bean Salad
- 1 can black beans, drained and rinsed quickly
- 1 can white/cannilini beans, drained and rinsed quickly
- 1/2 yellow pepper, diced
- 1/2 orange pepper, diced
- 1/2 red pepper, diced
- 1 tablespoon olive oil
- 2 heaping tablespoons cilantro, chopped
- 1 jalapeno, fine diced, seeds removed, if desired
- zest of half 1 lemon
- 1 heaping teaspoon cumin
- 1 heaping teaspoon medium chili powder
- 1 heaping teaspoon smoked paprika
- pinch ground cayenne pepper
- pinch ground chipotle pepper
- Kosher salt and pepper, to taste
1. Combine all ingredients. Sprinkle in some salt and pepper and taste. Add more if needed. Eat or save for another day!
December 7, 2011
Want a side dish to your main dinner entrée, in 15 minutes?
Here it is. Creamy polenta. Roasted red peppers. sautéed mushrooms. Spicy pepper-jack cheese.
Pepper jack gives this a nice bit without it being overly spicy. Great combination with the mushrooms and red peppers.
Roasted Red Pepper and Mushroom Polenta Layers
Yield – enough for 4 sides
- 2 cups water
- 1 cup milk
- 1 cup polenta
- 1 tablespoon butter
- 4 oz. sliced mushrooms
- Kosher salt
- Freshly ground black pepper
- 1 large roasted red pepper, canned and diced
- 2-3 tablespoons chopped cilantro
- 3/4 cup pepper jack cheese, grated
Preheat oven to 400 degrees.
1. Combine water and milk in sauce pot over medium high heat. Bring liquid up to a rapid simmer (between a boil and a slow simmer). Meanwhile, melt butter in small saucepan over high heat. Add mushrooms and a pinch of salt and pepper. Saute quickly until edges of mushrooms are brown and most of their liquid is evaporated. Turn off heat.
2. Once the water and milk mixture is up to a rapid simmer, slowly pour in polenta, while stirring with a whisk constantly. Turn heat down to low. Continue to stir so that the polenta doesn’t get lumpy. Add a healthy pinch of salt and pepper. Whisk until all the liquid has been absorbed by the polenta and it starts to become thick. Turn off heat. Stir in half of cheese into the polenta.
3. In a prepared dish (see below picture) coated with cooking spray. Pour half of the polenta into the bottom of the dish. Smooth with a rubber spatula to create an even layer. Add mushrooms, red pepper, sprinkle of cheese and 1 tablespoon of cilantro. Add remaining polenta to the top. Sprinkle top with remaining cheese and more cilantro, if desired.
4. Bake for 6 minutes. Let rest for 2 minutes before slicing. Serve right away. *great the next day too, for a light lunch.
December 5, 2011
Calling all Vegetarians!
This is a must. You must add this to your monthly rotation.
And I have to tell you this. 1 cup of this gorgeous creation is 110 calories. I wouldn’t lie. I mean I don’t lie about serious things like this. 110 calories, folks. You could eat 2 cups if you are crazy like that. and like me, since I ate 2.8 cups.
You can’t go wrong with eggplant, red peppers, zucchini and capers! Look at those rich colors.
Roasted Vegetable Ratatouille
Adapted from WholeFoods
- 1 medium eggplant, 1/2 – inch dice
- 1/4 teaspoon Kosher salt
- 1 medium zucchini, 1- inch dice
- 1/2 medium yellow onion, 1-inch dice
- 1 medium red pepper, 1-inch dice
- 1/4 cup extra virgin olive oil
- 2 Roma tomatoes, 1-inch dice
- 2 tablespoons garlic, minced
- 2 tablespoons dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 canned roasted red pepper, chopped
- 3 oz. baby nonpareil capers, drained
Preheat oven to 400 degrees.
1. Dice eggplant first. Combine with salt and set aside in colander to drain.
2. Meanwhile, prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper in a bowl, and set aside.
3. Combine eggplant, zucchini, onion, and red pepper, with olive oil. Place in roasting pan. Bake for 45 minutes – stirring half way through. Stir in tomato mixture and back another 20 minutes.
4. Remove from oven and stir in canned roasted red pepper and capers. Serve warm over brown rice or quinoa.