easy

Italian White Beans over Quinoa

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  The most amazing thing about this post isn't the recipe, guys. It's nothing that's going to win any culinary awards, even if it is damn good.

What's amazing is how it came together. And how easily you can pull off the same thing, with a little pantry prep.

Last week, I was standing in my kitchen. Starved and wanting to whip up something veggie-based and delicious, I wanted to play the game, What Can I Make That's Delicious and Easy? This is what I came up with. It's easy to do this when I keep some basic staples stocked in my kitchen. Cans of beans, diced tomatoes, fresh dried herbs, fresh garlic and onions. Some fresh greens in the fridge are a good idea, too.

On your next trip, throw a few of these in your cart so when you haven't planned ahead, you can read this recipe and take delight in knowing you are prepped and ready for an awesome, easy dinner!

 

Italian White Beans over Quinoa

1 large can white cannellini beans 1 large can diced tomatoes 2 cloves garlic, sliced 1 small onion, diced 1 Tbsp olive oil 4 large handful fresh baby spinach 2 cups quinoa, cooked 1 Tbsp dried oregano 1 tsp dried basil 1 tsp dried rosemary

(you can also just add 2 Tbsp Italian seasoning blend)

 

In a large skillet, add olive oil and heat until warm. Add onion and cook until browned. Add tomatoes, beans, dried herbs and garlic. Simmer for 15 minutes.

Add baby spinach and stir into bean mixture until it wilts.

Serve over cooked quinoa. Topped with shredded cheese of choice. I HIGHLY recommend the Robusto from Whole Foods Market.

 

Buonissimo!

Mexican-Inspired Dinner in 15 Minutes

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Friends, I recently declared in my newsletter that I'm no recipe guru. I will leave the recipe-mastering to folks who do it much better than me. Know what I can offer you? I can offer you advice on how to throw whole food together and make it taste halfway decent.

Here's what I did the other night when I was hungry, tired and wanted something nutritious with barely any work.

Mexican-Inspired Dinner in 15 Minutes

Feeds 2 with leftovers

you'll need:

2 cups of black beans, rinsed 2 cloves garlic, minced 1 medium onion, diced 1 Tbsp of coconut oil

1 tsp cumin 1 tsp chili powder 2 cups diced tomatoes 1 avocado 2 cups quinoa, cooked 1 sweet potato, diced 1 cup fresh baby spinach leaves

do this:

In a small pot, bring 2 cups water to a boil, add the sweet potato chunks and boil until soft. Drain and set aside.

In a small sauté pan over medium heat, melt the coconut oil and brown the onions until they are translucent. Add the brown beans, chili powder, cumin and garlic. Set heat to low and simmer for five minutes, stirring often.

Per person:

Combine 1/2 cup of the bean mixture, a handful of sweet potato chunks, 1/2 cup diced tomatoes, 1/2 cup quinoa, 1/2 cup spinach and top with 1/2 avocado, sliced.

Add a pinch of salt.

Still hungry? Eat more. It's all veggies and whole foods--you can feel good about it.

But make more next time, so you have leftovers. ;)

 

Real food is so fun, so good and so simple.  Eat it.

 

Indian-Spiced Turkey Burgers

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This recipe is one of my most successful experiences of fearlessness in the kitchen. I had no plan. I had no idea what I was doing. And the results ROCKED!!!!

Indian-Spiced Turkey Burgers over Portabella "Buns" with Kale and Oven-Baked Sweet Potato Chips (did I mention the homemade ginger/apple/raisin chutney?)

Ferociously good.

for the chips:

6 cups kale, removed from stem and finely chopped 1 REALLY large sweet potato, sliced very thin (1/8 in. thick) 3 Tbsp coconut oil or butter 3-4 Portabella caps (one per person)

for the burgers:

2 lbs freshly ground turkey 1 tsp coriander 1 tsp cardamom 1 tsp curry 1 tsp cumin 1 pinch nutmeg 1/4 tsp chili powder

for the chutney:

1 medium apple, sliced 1/4 ginger root, sliced thin 1 cup water 2 tsp cane sugar 1 Tbsp raisins

Instructions

START AT LEAST AN HOUR BEFORE MEAL PREP

1) Preheat over to 425.

2) In a small saucepan, combine all the chutney ingredients except raisins. Simmer over low low/med heat until ingredients are reduced to a thick sauce and ginger is softened. Stir often. Add more water as needed as it boils off. Add raisins when finished and stir in.

3) In a large mixing bowl, combine spices. Add turkey meat and knead the spices and meat together, incorporating the spices throughout. Form into small patties, about 1/2 inch thick and 3 inches wide. Set aside.

4) Cover  a cookie sheet with a sheet of parchment paper. In a large mixing bowl, add 2 Tbsp (melted) coconut oil or butter and toss with sliced sweet potatoes. Line cookie sheet with potato slices. Bake in oven until browned and crispy (check and turn after 10 mins).

5) In a saute pan over medium heat, add turkey burgers and cook until browned. Turn and repeat. Remove and place on a plate. Add more oil to pan and cook mushroom caps until they are soft and dark.

6) Melt 1 Tbsp coconut oil or butter in saute pan over medium heat. Add kale and cook to taste.

 

The timing to coordinate this meal may take some practice. I got lucky. Use your judgment with cooking times.