Quinoa & Bean Salad with Tomato Vinaigrette

We just returned from a very relaxing holiday and were craving some of our favorite 'Canadian Foods'.  Cuba is famous for their 'black beans and rice' dish (which I just happen to love) and their fruits are delicious.  Their tomatoes at this time of the year are juicy and very tasty as are their cucumbers, seeing as it's still Winter here in Canada it is always a nice treat to be able to eat ' vegetables' fresh from the garden.  Tropical fruits such as watermelon, honeydew, pineapple and strawberry papaya - so sweet and juicy and we enjoyed them every morning for breakfast.  This salad has been a favorite of ours for many years - I first saw the original recipe in a Canadian Living magazine and have since adapted it to our tastes, this is my version below.  Passata tomatoes you can find in most tomato sections at the supermarket (or just drain you own canned tomatoes and blend) and you can change the type of beans/peas etc to your tastes - I love to use basil and oregano but the original version uses Italian herb mixture.

  I hope you enjoy this salad as much as we do.  It is great to make when the green beans are fresh from your very own garden and makes a wonderful summer lunch. This recipe makes a very large portion and is perfect to take to a potluck or any large gathering.

Quinoa & Bean Salad with Tomato Dressing

The ingredients you will need.

The Quinoa is cooked, the vegetables are diced and ready for the bowl.

The Kalamata olives will be sliced.

All the ingredients are assembled into a large bowl.

Tomato Vinaigrette is ready to dress the salad.

  

This healthy and colorful salad can be served as a main course or a side.

Quinoa and Bean Salad with Tomato Vinaigrette Recipe

Makes 10 servings

Ingredients:

1 cup quinoa, rinsed

2 cups green beans, trimmed and chopped

1 can mixed beans, chickpeas (or beans of your choice)

1 small onion, diced

1 sweet red pepper, diced

1 cup feta cheese, crumbled

1/4 cup Kalamata olives, sliced

Tomato Vinaigrette:

1/3 cup bottled strained tomatoes, (passata)

3 Tablespoons red wine vinegar

3 Tablespoons olive oil

1 Tablespoon honey (can add up to 3 TBSP  if you like)

1/2 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

pinch of cayenne

Method:

In saucepan, bring quinoa and 2 cups of water to a boil; reduce heat, cover and simmer for 12 minutes.  Fluff with fork and let cool.

Meanwhile, in a saucepan of boiling salted water, blanch green beans until tender-crisp, about 3 minutes.  Drain and refresh in bowl of ice water.  Drain and transfer to a large bowl.

Stir in the cooled quinoa, beans, onion, red pepper, feta cheese and olives.

Tomato Vinaigrette:  Whisk (or put into a small jar) together the tomatoes, vinegar, oil, honey, seasonings, salt, pepper and cayenne.  Pour over quinoa mixture and stir to coat.

It can served at room temperature or cold, add a nice crusty bread and you have a meal.

'The heart is like a garden.

It can grow compassion or fear, resentment or love.

What seeds will you plant there?

.....Buddha'

Mushroom and Olive Stuffed Cheese Bread

Family get togethers and snacks or just snacks for a weekday afternoon.  Something quick and tasty to take along on a picnic or just to enjoy with family while watching a movie; add this to a hot bowl of soup and you have a meal.   This Mushroom and Olive Stuffed Cheese Bread would be a great lunch to pack for the kids to take in their school lunch or the Husband/Wife to take to work.  I had come across a recipe for a Cheese Bread in the Food Network Magazine and added my own touches to it - I though the original recipe needed more 'substance' so I added finely minced mushrooms and black olives.  I also served this Cheese Bread with a small bowl of ' tomato dipping sauce', you can dip it into Ranch Dressing or something with a kick by adding some hot sauce to the tomato sauce - I think whatever your family likes!  Enjoy. 

Mushroom & Olive Stuffed Cheese Bread

The ingredients you will need.

The dough has been mixed together, kneaded and left to rise for 1 1/2 hours.

Beautifully risen dough ready for the stuffing.

First half of the dough rolled out and ready to be filled.

Mozzarella cheese, finely chopped mushrooms and olives,

for stuffing inside.

Fold the dough over the stuffing and seal the edges.

Cut into 1 inch strips 1/4 of the way through and sprinkle

with the cheddar cheese/herb mixture.  Place on some

parchment paper and it's ready for the oven.

Close up view of the cuts and sprinkled cheese topping.

  

Oh it's cheesy, gooey and so very good.

All that's needed is the dip.  Enjoy!

MUSHROOM & OLIVE STUFFED CHEESE BREAD RECIPE

For the Dough;

2 cups all purpose flour

2 1/4 teaspoons yeast (I like Bread Machine Yeast

because you can mix in right in with the dry ingredients)

2 Tablespoons olive oil

2 teaspoons sugar

3/4 cup warm water

 1/2 teaspoon salt

For the Filling;

1 1/2 cups shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1/4 cup shredded Parmesan or pecorino Romano cheese

1 teaspoon garlic salt

1 teaspoon granulated garlic

1/2 cup mushrooms, chopped fine

1/4 cup sliced olives, chopped fine

1 teaspoon dried parsley and oregano

Make the dough:
Whisk the dry ingredients together, add the olive oil and water

and stir until it comes together, then put onto a floured counter and knead until smooth and elastic, about 5 minutes, dusting with flour as needed.  Put into a large oiled bowl, cover with plastic wrap and let rise for 1 1/2 hours or until doubled in size.

Make the filling:

Toss 1/2 cup shredded mozzarella, the cheddar and pecorino, garlic salt, granulated garlic and dried parsley and oregano in a bowl. In another bowl mix the rest of the mozzarella with the mushrooms and olives and set aside.  Preheat the oven to 450 degrees.

Line a cookie sheet with parchment paper and set aside.

Cut the dough into two pieces and roll our each piece into an 8 - 10 inch rectangle

Sprinkle half of the mushroom/olive/cheese mixture onto one side of the dough and

fold over and seal the edges well.  Do the same with the other piece of dough.

Take a sharp knife and cut slits 1/4 of the way through the dough - one inch width in between pieces -

Sprinkle the cheese and herb mixture on top of the cut and stuffed dough.

Place in hot oven and bake for 15 - 20 minutes until baked through and the cheese is golden brown.

Let cool slightly and then pull apart into 'breadsticks' or slice into pieces. 

'I would like to live the way the river flows: carried out by the surprise of it's own unfolding.'

John O'Donohue

Barlely and Beans Salad

Salads are the perfect meal for lunch, a light supper or even as a snack in between meals.

This Barley and Beans Salad would travel well on a trip or to work.

Our family loves beans (and corn too!) so the combination of them both - Yum!

This salad is hearty and has a bit of a kick so colourful and very filling.

.  You can add the herb sand any bean combination  your family likes best .

 

 

Barley and Beans Salad

 

Colourful, healthy and quick to make.

 

 

The ingredients you will need for the salad.

The ingredients you will need for the dressing.

The barley has been cooked and cooled.

Kidney Beans, Black Beans, Corn and veggies have been added to a large bowl. 

All that is needed is the dressing and some tossing!

 

 

Beautiful, colourful and oh so tasty......Barley and Beans Salad.

 

 

BARLEY AND BEANS SALAD RECIPE

 

Ingredients

 

1 cup pearl barley
2 cups water

1 cup canned black beans, drained and rinsed
1 cup canned kidney beans, drained and rinsed

1  can corn kernels, drained and rinsed

1/2 cup red onions or sweet onion, diced
1 red bell pepper, diced

 

Dressing:
1/3 cup red wine vinegar
2-3 cloves garlic, minced
1 tsp chili powder
1 tsp dried parsley
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
1/4 tsp ground black pepper
1/4 cup olive oil

In a large saucepan, bring 2 cups water to boil.

 Stir in barley and reduce heat to medium-low.

Cover and simmer 30-40 minutes or until tender.

 If using a rice cooker, increase water to 2 1/2 cups. Allow barley to cool.
 In a large bowl, combine the cooled barley, beans, corn, red onion and bell pepper.

 Mix well.
Combine remaining ingredients, whisking in olive oil. Pour over salad and toss well.
Serve at room temperature or chill in fridge for several hours.

You may not need all of the dressing, use your discretion.
 If serving chilled, reserve some of the dressing to pour over salad just before serving.

 

'The human soul is to God is as the flower to the Sun;

 it opens at it's approach and shuts when it  withdraws.'
B. Whichaile



 



 

Greek Style Quinoa Black Bean Burger

Quite often when one thinks of having a Burger - it's usually fast food,

 and after eating it - not very satisfying at all.

  Well here is a healthier version for you, dress it up to your tastes,

 add some oven fries and a side salad and voila!

When you are hungry the thought of biting into a nice hearty burger is so enticing my family

can't wait to dig in.  I recently came across a recipe for a Quinoa Burger (Body & Soul) that

sounded delicious.  This is my adaptation of their recipe.  I had made some Sourdough Maneesh (pita pockets) the day before so this burger was perfect to stuff the pocket with.  I also made up some Avocado/Yogurt Dressing that I drizzled over the burger.   It was very filling, and so very satisfying.

 

 

Greek Style Quinoa Black Bean Burger

Greek Style Quinoa Black Bean Burger Recipe

 

 

 Yield Serves 5

Ingredients

1/2 cup rinsed quinoa

1 medium carrot, cut in large chunks

6 scallions, thinly sliced

2 cloves garlic

1 can (540 ml) black beans, drained and rinsed

1/4 cup soda cracker crumbs

1 large egg, lightly beaten

1 tablespoon ground cumin

1 teaspoon ground oregano

1/2 teaspoon ground basil

Coarse salt

Ground pepper

1/4 cup feta cheese, crumbled

pepperoncini peppers (chopped fine) optional

2 tablespoons olive oil

In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover and reduce heat to low.

Cook until liquid is absorbed, about 12-14 minutes; set aside.







In a food processor, pulse carrot and garlic cloves until finely chopped.

Add cooked quinoa, half the scallions, beans, cracker crumbs,

egg, cumin, oregano and basil, 1 teaspoon salt, and 1/4 teaspoon pepper;

pulse until combined but still slightly chunky. Fold in the feta cheese.

Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking).

If too soft, refrigerate 10 minutes to firm.

In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through,

 8 to 10 minutes per side.

Serve on a bun, pita pocket or just as is along side some steamed veggies - top with cheese sauce or salsa.  Enjoy!

 

My Quinoa Black Bean Burger is served in a Sourdough Maneesh Pocket,

 topped with an Avocado/Yogurt  Dressing.

 

 

'Be gentle and compassionate with those around you.

 Mother Nature opens millions of flowers every day without forcing the buds.

 Let this be a reminder not to be forceful with those around you, but to simply give them enough light and love, and an opportunity to grow naturally.
Ultimately, how far you go in life depends on your willingness to be helpful to the young, respectful to the aged, tender with the hurt, supportive of the striving, and tolerant of those who are weaker or stronger than the majority.

 Because we wear many hats throughout the course of our lives, and at some point in your life you will have been all of these people.'



Hamburgerless Soup

Soup is such a comfort food on a cool Winter day.  The idea for this soup came from a recipe my friend Anne shared with me.  She is a wonderful cook and shared a recipe for Hamburger Soup that she makes.  I adapted this recipe for a Vegetarian diet by substituting a hearty brown mushroom for the ground beef.  Mushrooms are full of nutrients including B Vitamins, Niacin, Riboflavin, Selenium, Copper, Potassium, Vitamin D, Protein and more.  I grew up foraging for wild mushrooms a great memory, great exercise and wonderful family times together.  Try this soup, the recipe makes a nice big pot and it freezes well, it gets better as it sits - great to have on hand on those busy days.

 

Hamburgerless Soup

 

The ingredients you will need.

The mushrooms and vegetables all diced finely, ready for browning.

The mushrooms and onions are browned before the rest of the ingredients are added.

All ingredients are in the stockpot and will be simmered for about 2 hours.

 

 

 

So rich and thick and hearty, add a slice of bread.  Serve with some cheese and you have a meal.

The mushrooms are meaty and full of vitamins and minerals and protein too.

Enjoy!

 

HAMBURGERLESS SOUP RECIPE

 

2 Tablespoons butter

3 Tablespoons oil

 4 cups of  finely chopped brown mushrooms (approximately 2 dozen brown mushrooms)

1 medium onion, chopped fine

1- 28 ounce can chopped tomatoes

2 cups water

1 carton (900 ml) vegetable broth

1 can  condensed tomato soup

3 carrots chopped, fine

3 stalk celery, chopped fine

1 bay leaf

2 cloves garlic, minced

1/2 teaspoon dried thyme

8 Tablespoons pearl barley

parsley, chopped fine

 

In a large stockpot sautè mushrooms in the butter and oil until mushrooms are browned.

Add onions and garlic and continue to sautè for 3 more minutes

.  Add the rest of the ingredients and simmer, covered for about 2 hours.

Remove the bay leaf.

Garnish with the freshly chopped parsley.

Enjoy.

 

Time decides who you meet in your life. Your Heart decides who you want in your life.

And Your Behavior decides who will stay in your life.

 

 

 

 



Whole Wheat Sourdough Pasta and Ravioli

Pasta, a staple in every home, is a great choice for many quick and healthy meals.

My sourdough starter is doing very, very well as I have been using and feeding it often.

I came across a recipe for Sourdough Noodles that sounded very interesting,

 they were made with  Whole Wheat flour and with Sourdough starter.

  I am not really a fan of  store bought whole wheat pasta neither is my family. 

Too 'grainy' tasting but after trying this recipe I think we have a hit!

It has the benefit of being made from whole wheat flour/whole grain flour

and contains sourdough starter, both are good for you and your , diet.

I hope you try this for you and your family. 

 

WHOLE WHEAT SOURDOUGH PASTA/RAVIOLI 

 

Whole Wheat Sourdough Ravioli

 

The ingredients you will need.

Ingredients all mixed and kneaded together and covered.

Let sit 8 hours or overnight.  It will have doubled in size.

Rolled out pasta ready for the pasta cutter

Some of the dough cut and ready to be dried.

This bowl of noodles has been dried in the oven at 350 degrees for 5 minutes.

Sheets of whole wheat sourdough pasta ready to be made  into Ravioli.

 

This batch of noodles is being 'air dried'.  Testing to see if there is a difference in flavour.

Whole wheat sourdough pasta sheets now topped with a cheese filling.

After brushing the edges and center with an egg wash I added a top sheet of pasta.

With my fingers I pressed and 'sealed' all the edges.

 



I cut the ravioli into individual squares. Shapes are up to you.

Dusting with a bit of flour so they don't stick to the cookie sheet.

I covered them and put into the fridge until dinner time when I will cook them up fresh!

 



The whole wheat sourdough ravioli has been boiled for 2-3 minutes.

I added a homemade mushroom/tomato sauce layered in between pouches of cheese stuffed ravioli.

Little 'pillows of heaven'  ready for tasting.



 

 

Dinner of Whole wheat Sourdough Ravioli filled with Ricotta cheese, garlic, green onion
and some herb cream cheese mixture.  A nice green salad and some garlic bread.  Yum!

Whole wheat Sourdough Pasta Recipe

 

As another great use for the never-ending sourdough starter,

 these rustic noodles are thick, chewy, and delicious.

If you prefer your noodles less rustic, feel free to use a pasta machine.

This is great to put together the night before for the next day’s lunch or dinner.

Ingredients

 1 cup sourdough starter

3 cups whole wheat flour

6 egg yolks

 
Pour the sourdough starter into a mixing bowl.

Add the egg yolks and mix until combined. 

Add the whole wheat flour 1 cup at a time until all is incorporated.

Mix thoroughly until the mixture forms a ball.

(I dropped it onto the counter and kneaded together for about 2-3 minutes)

Cover.     Let sit for 8 hours or overnight.

The next day.....

       Place ball on counter and roll it out very, very thin.

(this is where I took out my pasta machine)

Trim the edges to make a rectangle.

    Slice the noodles in whatever shapes you please.

 
These can be left on the counter to dry

 or boiled immediately to serve with dinner.

I baked some of the pasta I made in a 350 oven for 5 minutes.

This dries it nicely and then it can be kept in a cool place until ready to be used.

 

'A bird sitting on a tree is never afraid of the branch breaking,

because her trust is not on the branch but on it's own wings.

Always believe in yourself.

Seitan/Wheat Cutlets........ deliciously 'Home made'

SEITAN or WHEAT CUTLETS, a wonderful way to add extra protein to your dishes.

 

I had never heard of Seitan until 7 or 8 years ago when my son Rick told me about it.  Rick worked for Green Cuisine in their tofu factory in Victoria BC.  He kept raving about this product, how delicious it was and I asked him to buy me some to try.  What a hit!  We, the whole family loved it, the flavour, the texture, the versatility.  What we didn't like was the price!

I decided that I was going to learn how to make this myself and started my 'research'. 

I have made Seitan/Wheat Cutlets many times now and can't keep it in my fridge or freezer.

Seitan - What is it?

Definition: Although it is made from wheat, seitan has little in common with flour or bread. Also called “wheat meat”, “wheat gluten” or simply “gluten”, seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. Seitan is also high in protein, making it a popular protein source for vegetarians. Asian restaurants often use seitan as a vegetarian mock meat, and seitan is also the base for several commercially available products such as Tofurky deli slices. 

Seitan can be prepared by hand using either whole wheat flour or vital wheat gluten and is made by rinsing away the starch in the wheat, leaving a high-protein gluten behind. Although not as common as tofu, seitan is quickly gaining popularity, particularly in vegetarian restaurants, due to its ability to take on the texture and flavor of meat. Prepared seitan can be found in the refrigerated section of most health food stores or make a batch at home. 'taken from 'about.com'

Seitan/Wheat Cutlets ready for the meal.

 

The ingredients you will need for the Seitan/Wheat Cutlets

 

After all ingredients are mixed together, kneaded -

the 'dough' is sliced and waiting to be dropped into the

broth and cooked.

The ingredients for the cooking Broth.

All the Seitan 'dough' has been sliced and dropped into the simmering broth.

The Seitan swells as it simmers, smelling delicious too!

  

The Seitan has been simmered for 30 minutes and then drained.

Ready to be incorporated into a meal by adding to stir fry,

stew, burger.  Flavour with BBQ sauce, grill, saute in some olive oil or butter.

The options are endless.  Enjoy.

 

SEITAN/WHEAT CUTLET RECIPE

 

Seitan Dough:

Makes about 2lbs, or 10 servings

2 Tablespoons reduced-sodium soy sauce

2 1/4 cups vital wheat gluten

1/2 teaspoon baking powder

 

Broth:

2 vegetable bullion cubes

2 Tablespoons reduced-sodium soy sauce

3-4 slices fresh ginger

(you can add other 'flavors' to the broth by adding in your favorite herbs, spices)

For Dough

Combine the soy sauce with 1 cup water in a small mixing bowl.  Place

the gluten flour and baking powder in a medium mixing bowl and stir together.

Gradually add the liquid to form a stiff dough (this will stiffen quickly), stirring with

a spoon at first, then working together with your hands.

Turn out onto floured counter and knead 30 times,

 then return to the bowl and cover with a clean cloth and let it rest for 15 minutes.

 

Meanwhile bring 10 cups of water to a simmer in a large soup pot. Add the bullion and ginger.

Divide the dough into two pieces and shape and pull into long,

 narrow loaves the shape of miniature French loaves.

With a sharp, serrated knife cut each section of dough crosswise into approximately 1/2 inch sections.

When the water comes to a simmer, drop each slice in gently.

Continue adding to simmering broth until all dough is done.

Simmer gently and steadily for 30 minutes. Drain but save the stock to use in soups or other purposes (it's delicious).  Seitan is ready to use in recipes calling for Seitan or 'meat'.

'recipe adapted from vegkitchen'

Enjoy!

 

'Time decides who you meet in our life.

 Your Heart decides who you want in your life.

And your behaviour decides who will stay in your life.'