Simple Bean Salad

healthy , vegetarian , salad , vegan , beans , cooking , sidedish

It is a new week and a new month! Welcome to July! This week I’m using black beans. I used canned in all my recipes, but you can always use an equal amount of cooked dry beans. For the first recipe of the week, I made a black bean salad. It is similar to the one from yum and yummer (link here), but simpler. I made up this recipe and you can find all the details below.

This is a delicious bean salad for lunch or dinner. It takes about 15 minutes to prepare which is great for a busy weeknight too. It’s so easy to have a side dish that is full of colour, flavour and texture.

Ingredients:

1 19oz can black beans, drained & rinsed
3/4 cup corn (canned or fresh)
1/2 cup chopped bell pepper
1/4 cup chopped parsley
2 tbsp olive oil
1…

View original post 132 more words

Winter Eats – Chili & Cornbread

baking , comfortfood , cooking , eating , food , homecooked , homemade , recipe , winterrecipes

Live to SW{EAT}

Since my last two have been SWEAT posts, I’m overdue for an {EAT} post. Especially as someone who loves food – shopping for it, making it, baking it, sharing it, finding new places to it. Oh, and of course, eating it. LOL.

For my first EAT post, I wanted to share a recipe – actually 2! Since I cook at least 4 to 5 times a week, I am always looking for new things to make so my partner and I don’t get bored. A fun challenge for me is to figure out tasty foods to cook that are easy to make on a weeknight. This chili recipe is one of my favorites to make, especially during the cooler winter months. And one of my partner’s favorite to eat. When we’re feel the need for an extra cozy night, I make cornbread too. I’ve shared both recipes with friends and family…

View original post 641 more words

Spinach and Ricotta Cannelloni

brie , cheese , classic , comfort-food , delicious , featured , italian , pasta-bake , ricotta , veggie , yummy

Cook Create Cultivate

Mmm mm mm – spinach and ricotta is a classic combo which makes my mouth water every time 😋 And I finally found cannelloni tubes in our local supermarket so I’ve been desperate to make this!

I took inspiration from a several different online recipes so this one is a bit of a mish-mash, but truly yum!

Have a go and let me know what you think! The recipe below serves two people and takes just under an hour from start to finish.

Ingredients

Cannelloni filling:

250g ricotta
120g spinach, wilted and water squeezed out, chopped
1 egg
1/6 cup parmesan
1/2 cup of grated cheddar (or any other cheese you like!)
1 garlic clove finely chopped
Salt and pepper
Freshly grated nutmeg, just a sprinkle

Tomato sauce:

1 can chopped tomatoes
Handful of basil, chopped
1 red onion
2 cloves garlic
1/2 tbsp red wine vinegar
2 tsp…

View original post 272 more words

MEDITERRANEAN CHICKEN

Chicken, Mediterranean, recipe

Cook Healthy at Home

A one-pan, easy weeknight recipe the whole family will love!

Ingredients

6-8 pieces of chicken
1/3 cup olive oil
4-6 garlic cloves, minced
1 tbsp parsley
1/2 cup sliced black olives
1/3 cup red wine
2 14 oz. cans diced tomatoes
2/3 cup feta

Preparation

Heat oil in pan. Add garlic and sauté until fragrant, about 1 minute.
Add chicken and cook until they turn a golden brown.
Add parsley, red wine, olives, and diced tomatoes. Simmer for approximately 15 minutes.
Sprinkle feta over the top and simmer, uncovered, for approx. 5 minutes.

View original post

Bacon Cheeseburger Enchiladas

beef , burgers , dinner , food , food blog , food photography , recipe

Curried Veggies with Rice or Roti

Coriander and Cumin, Curry, Curry Recipe, Healing Spices, Healthy Curry, Healthy Foods, Recipe, Regional Cuisines of India, Turmeric Spice, Vegetarian Recipe

India's Unsurpassed Cuisine

Here is a healthy and easy-to-prepare recipe.

Potato Mushroom Curry

Vegetables Sautéed in Coriander and Turmeric (Sabzi)

Serves 6

5 medium Idaho potatoes, boiled, peeled, and quartered
1 pound white mushrooms, sliced fine
1 medium green bell pepper, quartered and sliced fine
1 medium tomato, chopped fine
¼ cup corn oil
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 medium onion, peeled and chopped fine
4 medium garlic cloves, peeled and chopped fine
½-inch piece fresh gingerroot, peeled and chopped fine
1 small green chili, chopped fine
½ teaspoon turmeric powder
½ tablespoon coriander powder
1 teaspoon cumin powder
Salt to taste
¼ cup fresh cilantro leaves, chopped fine

Heat the oil in a wok over high heat. Add the mustard and cumin seeds and stir constantly for 1-2 minutes until mustard seeds start popping and cumin seeds turn a shade darker.

Add the onion, garlic, ginger, and green chili and mix thoroughly…

View original post 100 more words

VEGAN GUMBO

olive oil, flour, onion, green pepper, celery stalk, garlic, okra, crushed tomatoes, vegetable stock, mushrooms, thyme, cayenne pepper, bay leaves, chickpeas, kidney beans, white beans, brown lentils, dark miso paste, salt, ground pepper, Brown rice, fresh parsley,

Vegan Overload

5 min Prep Time

55 min Cook Time

1 hr Total Time

Servings 4

Ingredients

¼ cup olive oil

¼ cup flour

1 medium onion, diced

1 small green pepper, diced

1 celery stalk, diced

3 cloves of garlic, minced

2 cups (200 grams) okra, sliced

1 can (400 grams / 14 oz) crushed tomatoes

2 ½ – 3 ½ cups vegetable stock

10 button mushrooms, quartered

½ teaspoon thyme

½ teaspoon cayenne pepper (or more to taste)

2 bay leaves

2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)

1 tablespoon dark miso paste

½ teaspoon salt (or to taste)

Freshly ground pepper

Brown rice, to serve

A small handful of fresh parsley, for garnish (optional)

Instructions

Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches…

View original post 187 more words

Schezwan Fried Rice

Ingredients: 2 cups 3/4 th Cooked Long Grain Rice 1/4 cup french Beans Chopped 1/4 cup Carrot, Chopped 1/4 cup Cabbage, Chopped 1 tbsp Chopped Celery (Optional) 1/4 Chopped Spring Greens 1 tsp Soy Sauce 2 tbsp Oil salt to Taste 2 tbsp Schezwan Sauce
Method: – Cook the rice till they are 3/4th done and allow it to cool completely. – Once the vegetables are cut, heat oil in a wok on a high flame. – Once the oil is hot, add chopped celery along with other chopped vegetables. – Add salt to taste and give it a toss on high flame. – Allow it to cook for a minute. – Add rice along with soy sauce and schezwan sauce. Give it a toss. – Top it with chopped spring greens. – Simple, easy and delicious Schezwan Fried Rice is ready to be served!