Tag: bell peppers

Quinoa, Recipes, Sides

Sweet-Tart Quinoa Salad

Sarah

So, sometimes when I don’t take my beloved black bean wraps in my lunch, I like to make big salads on the weekend, filled with veggies and protein and oodles of flavor, that I can dish out throughout the week. At home I love leafy green salads, but for portability and ease, grain-based salads are my BFF. They don’t get soggy or mushy, they have tons of different flavors and textures, and the dressing is already mixed in–no need to juggle a bajillion containers! These same salads are also great for a meatless dinner or a healthy barbecue side dish for practically all the same reasons, but I just tend to eat them more for lunch!

This salad is no different from my normal grain-based salad loves, though technically quinoa isn’t a grain. But in my little world, like most of the rest of the culinary empire, it’s lumped right in. Don’t go lumping this Sweet-Tart Quinoa Salad in with other quinoa salads, though!

This salad pairs the basic Mexi-grain salad components with something new, something fresh. Something sweet–some sweet potato and bell peppers, perhaps?–meets something tart. Not just the Mexi-staple tartness of lime. But the unexpected, refreshing burst of…. Grapefruit. Whaaaaat? What initially started as a scaredy-cat substitution because I realized I was out of limes and needed more liquid to mix into this salad turned into a “oh darn, I should have used more grapefruit juice” during the test tasting stage. Crazy!

See, here’s the deal. You toss together some quinoa, bell peppers, onion, black beans, and sweet potato. They’re great. Pantry staples, healthy, filling, relatively affordable. They’re filling and flavorful on their own, yet adaptable to a pretty wide range of seasonings. Then you add the Mexi-spices and flavors, including cumin, cilantro, red pepper, the typical lime juice, etc. Leave the salad alone here and it would be pretty good. But add some grapefruit juice and take it to the next level. Beyond the tang of lime there’s a familiar yet unexpected tartness. An explosion of yummy flavors that makes each bite enchanting and divine. Sweet-Tart Quinoa Salad is the perfect familiar yet unexpected addition to your next lunch conundrum, meatless meal, or barbecue side dish.

And yes, if you’re wondering… “Sweet-Tart” in the dish’s name was a nod to my all-time favorite childhood candy, SweeTarts, which I would happily munch on all day, everyday if that was a nutritionally sound choice. 🙂

What’s your all-time favorite childhood candy?

Sweet-Tart Quinoa Salad
click to print

Ingredients:

  • 1/2 large onion, diced
  • 1 medium sweet potato, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried cumin
  • extra virgin olive oil
  • 1 cup water
  • 1/2 cup quinoa, dry
  • 1/4 cup cilantro, chopped + more for garnish
  • 3/4 cup bell peppers, diced [I used green, yellow, and red]
  • 3/4 cup black beans, rinsed and drained
  • 2 tablespoons lime juice
  • 2 tablespoons grapefruit juice
  • freshly ground black pepper

Directions:

Preheat oven to 450 degrees.

Place onion and sweet potato in a large baking dish, then sprinkle with garlic, red pepper, and cumin. Drizzle with olive oil, then use your [clean!] hands to mix everything together. Bake for 20-22 minutes.

While the sweet potato and onion mixture is a-cooking, prepare the quinoa. Boil 1 cup water, then stir in the quinoa. Bring back to a boil, then reduce heat to medium and cover, cooking for 12 minutes.

Remove quinoa from heat, then stir in cilantro, bell peppers, black beans, lime juice, and grapefruit juice. After everything is combined, cover and set aside.

After sweet potato and onion mixture is ready, add to quinoa, and season with lots of freshly ground black pepper. Garnish with cilantro and enjoy!

Time: 25 minutes [10 minutes active].

Yield: 2-3 servings.

Notes: If raw peppers aren’t your thing, you can roast then with the sweet potatoes and onions. Also, feel free to use any combination of citrus juice–orange, lemon, lime, grapefruit, etc. in place of the lime-grapefruit mixture.

10 Minute Lunches, Main Dishes, Recipes, Sandwiches and Wraps

10 Minute Lunch #5: Black Bean Wraps

Sarah

So…. I totally realize black bean wraps are nothing new, nothing exciting, nothing original. You can probably google a bazillinon kajillion different variations right now. Or you don’t even have to, because who really needs a recipe for a simple black bean wrap?

The truth is… you don’t. And the truth also is… I don’t have and/or use one either.

But guess what? I’m sharing this non-recipe anyways… for a couple reason. First of all, I realized over the long weekend that I hadn’t shared any of my 10 Minute Lunches with you in way too long. Like, two months too long. Whoops. 😦 And secondly, I eat this easy black bean wrap [or a variation thereof] for lunch quite often and find it quite tasty [especially when there are no leftovers that sound good or I’m not feeling particularly inspired and needalunchlikenow.] Since I assume I’m not the only one who ever finds themselves in that situation…uninspired, hungry, pressed for time. If that’s you, then this go-to non-recipe recipe for black bean wraps is for you.

Maybe this is a little simplistic, but so what? It’s packed with flavor, texture, and tons of good-for-you nutrients and protein. Simply top a whole wheat tortilla with Mexican-spiced smashed black beans and lots of fresh veggies for a lunch that you’ll be looking forward to all morning long. I used spinach, red onion, bell pepper, avocado, and tomato, but feel free to use whatever strikes your fancy. Top your wrap with some cheese and you’re good to go! This lunch is filling, portable, inexpensive, and packed with fresh flavor. You can heat it up or eat it cold, depending on your preference and work situation… it’s great either way. I hope you love it as much as we do!

What are some of your go-to non-recipe recipes?

Black Bean Wraps
click to print

Ingredients:

  • 1/3 cup black beans, rinsed and drained
  • desired seasonings: garlic powder, cayenne pepper, cumin, oregano, crushed red pepper, etc. + lime juice [I used ~ 1 1/2 teaspoons total, plus a splash of juice]
  • whole wheat tortilla
  • baby spinach
  • red onion, diced
  • avocado, sliced
  • roma tomatoes, sliced
  • red bell pepper, sliced
  • grated cheese [I used cheddar + pepperjack]
  • salsa or sour cream, as desired

Non-directions:

  • Mash together black beans with seasonings and a little lime juice.
  • Place baby spinach on a whole wheat tortilla, then top with black bean mixture. Add red onion, avocado, tomato, bell pepper, and cheese along with salsa or sour cream if desired.
  • Roll up and enjoy!

Time: 5 minutes.

Yield: 1 delicious lunch! [or more if you multiply the black bean mixture]

Linked up at Successful Together.

Main Dishes, Pasta, Recipes

Ham & Cheese Baked Pasta

Sarah

I meant to share this recipe last week so you had a use for your leftover Easter ham… but alas, school got in the way. As Stephanie Tanner would say, “how rude!” I mean, why should school be more important than blogging? Kidding!

But despite the delay, this pasta is still as awesome as it was two weeks ago when I made it. I glazed the Easter ham this year with a mixture of 1/2 cup brown sugar, 2 tablespoons whole grain dijon mustard, 2 tablespoons honey, and lots of freshly ground black pepper. Before brushing on the glaze, I scored the ham in diamond criss-cross pattern and stuck whole cloves in the points. After we feasted on the ham for dinner, I whipped up the leftovers into something just as fabulous.

It’s warm, comfy baked pasta dotted with savory ham, crisp broccoli, and sweet red bell pepper all wrapped up in a gooey, garlicky, cheese sauce that is utterly out of this world. Topped with some crunchy Panko bread crumbs, you’ll have a hard time saying no to seconds [or thirds!].

Hungry? Hope so!

Ham & Cheese Baked Pasta
click to print

Ingredients:

  • 9 ounces uncooked pasta, such as penne or ziti [approximately 3 cups dry]
  • 3 cups broccoli florets, chopped
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 cups skim milk
  • 8 ounces grated Colby cheese
  • heaping 1/2 tablespoon whole grain dijon mustard
  • freshly ground black pepper
  • 1 small red bell pepper, diced [heaping 1/2 cup]
  • 8 ounces cooked ham, chopped
  • 1/2 cup panko bread crumbs
  • 1 tablespoon grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Cook pasta to al dente, adding broccoli during the last minute of cooking. Return pasta and broccoli to pan.

Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, approximately 30-60 seconds, stirring constantly. Stir in flour slowly, cooking until bubbly. Then add milk and bring to a boil. Reduce heat to low and stir in Colby, mustard, and a generous amount of black pepper. Stir until cheese melts, then pour cheese sauce over pasta. Add bell pepper and ham, and mix until combined.

Pour into ungreased 2 quart baking dish, top with bread crumbs and Parmesan cheese.

Bake, covered, for 20-25 minutes or until bubbly.

Time: 45 minutes [20 minutes active].

Yield: 8 servings.

Chicken, Main Dishes, Recipes, Rice, Sauces, Sides

Best Burrito Bowls Ever

Sarah

So, the internet is filled with a plethora of copycat recipes for everyone’s favorite chain burrito restaurant. I’ve even made my own version before. Those were good. But these… these are better. Mucho better.

Dare I say… even better than Chipotle? Different, for sure. But better? It depends on what you’re after. [Let me tell you now… you want to be after this.]

If you’re after light, fluffy, airy brown cilantro-lime rice, then stick around. Yes,brown cilantro-lime rice!! This rice is prepared in a slightly different fashion than regular brown rice so it isn’t thick and gummy. It’s boiled, then steamed. A little butter, cilantro, lime juice, and garlic stirred in makes a knockoff winner.

If you’re after the typical burrito bowl mix-ins like spicy chicken, filling black beans, salsa, cheese, and sour cream, then stick around. You can have them! I promise. I know they’re a necessity. If chicken isn’t your thing, sub beef or pork or tofu, or even add extra black beans instead. Don’t limit yourself to the norm though. Try some corn, red bell pepper, avocado, and baby spring mix in there too–they won’t bite.

And lastly… if you want to top this full bowl with a bit of cilantro, be my guest.

As long as it is cilantro chutney, aka my new favorite way to enjoy cilantro, that is! Cilantro chutney can be whipped up in a couple minutes and is an out of this world dressing delight. It’s smooth, tangy, and spicy all at once. A savory and unconventional condiment to which I am now fully addicted. I may or may not have consumed nearly a quarter of the batch by the spoonful. Whoops.

I know this post might be overwhelming. The recipe might be long. The rice may be cooked in a new way. But please, do yourself a favor, and enjoy this for dinner at your earliest convenience. [That should be now.]

Don’t you see? Sometimes different is better. Right? Yes, right.

The end. 🙂

Best Burrito Bowls Ever
click to print

Ingredients:

for cilantro-lime rice [adapted slightly from with a Side of Sneakers]

  • 1 cup brown rice
  • 1 tablespoon butter
  • 1/4 cup lime juice
  • 1/4 cup packed cilantro leaves, chopped
  • 2 teaspoons garlic powder

for cilantro chutney [adapted slightly from Genesis Winter‘s comment on this post]

  • 1 1/2 cups packed cilantro leaves, rinsed
  • 1 small onion, chopped
  • 1/4 cup lime juice
  • pinch cayenne pepper
  • 2 pinches garlic salt

for chicken

for serving

  • baby spring mix
  • perfect black beans
  • corn
  • chopped avocado
  • chopped red bell pepper
  • shredded pepperjack cheese
  • salsa
  • sour cream

Directions:

Begin by making the rice. Bring a large stockpot to boil. Then add rice and boil, uncovered, for 40 minutes. Yes, you read that right. While the rice is boiling, make the chutney.

Combine cilantro, onion, and lime juice in a food processor or blender. Pulse until well combined. Then remove to jar or small bowl and stir in cayenne pepper and garlic salt. Adjust seasonings if necessary.

Next, heat oil in a skillet over medium heat. Add chicken and taco seasoning and cook until chicken is no longer pink. Turn off heat, then cover and set aside.

When the rice has cooked for 40 minutes, turn off heat and drain rice [don’t worry about draining all the water, but get most of it out]. Return rice to pot, add butter, then cover and let sit off heat for 10 minutes to steam. Stir in cilantro, lime juice, and garlic powder.

Serve up! I layered baby spring mix, rice, black beans, chicken, corn, avocado, red bell pepper, and pepperjack cheese, then topped with a little salsa and sour cream, and a lot of cilantro chutney. Amazing!

Time: 60 minutes [20 minutes active].

Yield: 4 servings.

Chicken, Main Dishes, Recipes

Crockpot Saucy Italian Chicken

Sarah

I have a love-hate relationship with my crockpot. On the one hand, it is might convenient for whipping up a delicious dinner in a flash, with little to no effort on my part. On the other hand, leaving a hot appliance [yes, even on the low setting it gets h-o-t] on all day on a kitchen counter within easy reach of the cat makes me nervous. I have a fear of fire and just get concerned. Using the crockpot also seems like an easy out sometimes, since it’s not “real” cooking. But alas. Sometimes, I put my fears to rest and pull out the crockpot for, dare I say, a quick and easy dinner.

crockpot saucy italian chicken via thepajamachef.com | an easy chicken slow cooker meal BURSTING with italian flavors in a tomato sauce

My Crockpot Saucy Italian Chicken, despite how the taste may make you believe, was not the work of hours slaving away in the kitchen, pouring over complicated recipes. Rather, it was mixing pantry ingredients, spices, herbs, and chicken in the crockpot and hoping for the best. And boy–was it the best! I didn’t exactly use a specific recipe. I had some chicken thighs that I had previously frozen that needed to be used up, so I googled “chicken thigh crockpot recipes.” Problem was, many of those recipes used things like powdered onion soup mix, Italian dressing, and/or other packaged seasoning mixes that I certainly did not keep on hand, as the recipe creator assumed everyone did.

So, I thought about the flavors I was looking for and decided to wing it. The result was a flavorful blend of Italian-seasoned chicken simmering all day in a tomato sauce with olives, peppers, and onions. Right before dinnertime, cook up some noodles or rice for serving. You’ll know it’s time to do this when the smell is just so intoxicating that it gets to you and causes you to open the lid and take a big spoonful [even though you aren’t really supposed to open the lid of a crockpot early]. At this point, the chicken will be so tender that it falls apart with the touch of a spoon. The smell alone should be enough to get the family to the dinner table, so don’t hesitate. Make this today!

Crockpot Saucy Italian Chicken
printable version

Ingredients:

  • 28 ounce can whole tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1/4 cup Kalamata olives, drained
  • 1 small bell pepper, chopped
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried red pepper flakes
  • 1 teaspoon dried basil
  • 2 pounds boneless, skinless chicken thighs
  • prepared pasta or rice, for serving
  • parmesan cheese, for serving

Directions:

Place tomatoes in a large crockpot. Using a dinner knife, cut each tomato in half. Add tomato paste, olives, pepper, onion, garlic, and herbs/spices. Stir to combine. Lay chicken out evenly over tomato mixture and stir to coat. Cook for 6-8 hours on low or 3-4 hours on high. Serve over pasta or rice.

Time: maximum of 8 hours and 15 minutes [15 minutes active]

Yield: 8 generous servings.