Tag Archives: garlic

Quinoa, Beet, and Black Bean Burgers

25 Feb

quinoa, beet, and black bean burgers

Once again, I’m playing host here in Buenos Aires (this time, to Andrew’s parents instead of mine). And, although it’s easy for people to eat out for every meal when on vacation, I think there’s nothing like a home-cooked meal after a long plane ride or a day of sight-seeing. These quinoa, beet, and black bean burgers are more complicated than many bean burgers, but the different components can be cooked ahead of time, and the mixture can be stored in the refrigerator for up to a week before being formed into patties. This makes them ideal for serving to guests – I did all the legwork ahead of time and just had to fry up some patties and toast some buns to have dinner on the table. Of course, they’re not just convenient – they also have amazing color, flavor, and texture, and I have to give most of the credit to the beets. I would never have guessed that finely diced beets would make such a great base for a veggie burger, but their earthy flavor and firm texture are perfect here. I always like to add chia seeds to my cooked quinoa, so I went ahead and did it here, too, with the added benefit of the chia seeds helping to bind the burger, eliminating the need for an egg (though if you’re having trouble keeping your patties together, you can always still add in an egg to help). I balanced everything with some rehydrated dates, for sweetness, and lemon juice, for tartness, and couldn’t help tossing in some smoked paprika as well (you can use a chopped chipotle pepper in adobo instead for similar smokiness with a spicy kick). These burgers (which can also be formed into balls and used in place of meatballs or on top of a salad) are so flavorful that they barely need any toppings – but I went ahead and added halved cherry tomatoes and pickled red onions for a little fresh crispness.

[…]

Related Posts:

Thai Chicken Satay

13 Feb

thai chicken satay

The combination of flavors in the marinade here seemed strange to me at first (coconut, turmeric, sugar, and coriander?), but I decided to roll with it because I really trust the recipe source (the great She Simmers which not only has fantastic authentic Thai recipes but also appeals to the linguistics nerd in me with the lovely accompanying information on Thai pronunciation and etymology). I’m glad I did because this chicken satay was very easy to make, and the result was delicious on its own and completely addictive when served with peanut sauce and ajat. This would be great food for a party, especially if you get the grill going to cook the chicken on skewers (the traditional way). But since I couldn’t find skewers and don’t have a grill (and wasn’t feeding a crowd, besides), I pan-fried the chicken and found that worked just fine. Using high heat and cooking in batches was crucial to getting a nice char. I suspect you could also bake these, if you wanted, with a couple minutes of broiling at the end. And for those who don’t like chicken, this marinade can also be used on shrimp (shorten the marinating time to 5 – 10 minutes) or tofu (you might want to extend the marinating time).

[…]

Related Posts:

Tropical Black Bean Quinoa Salad

6 Feb

tropical black bean quinoa salad

Inspired by the coconut breakfast quinoa I recently cooked up, I decided to try a savory preparation using quinoa cooked with coconut milk. I added black beans for extra substance and played off the tropical flavor of the coconut with mango, avocado, fresh mint, and lime juice. The resulting salad was colorful and delicious (not to mention healthy) – perfect for serving my parents for dinner at the end of a hot day of sightseeing.

[…]

Related Posts:

Thai Stir-Fried Cabbage

30 Jan

thai stir-fried cabbage

I’m back in Buenos Aires now, getting settled into a new place. The apartment is twice as big as the last two we’ve stayed in – still a studio apartment, but now there’s a couch! And the kitchen is much nicer, with a lovely gas stove and oven, a full-sized refrigerator, and ample counter space. It’s hard, though, to ramp back up with cooking, but I’ve learned to start off with simple dishes. Luckily, we’re near a great market with lots of fruit and vegetables vendors. And of course, I’m still carting spices around with me and (embarrassingly) some sauces, too… Asian sauces in particular (soy sauce, oyster sauce, fish sauce) can be hard to find and expensive, so it made sense to take them to/from Montevideo (I think).

Anyway, on my first trip to the market, I just grabbed a couple of basic vegetables, including one of my favorites – cabbage. Not a lot of people are enthusiastic about cabbage, I know, but I love it. In salads, soups, or stir fries like this. When I came across this Thai recipe, I knew it couldn’t go wrong, but I wasn’t prepared for how flavorful such a simple dish could be. It could easily be a side dish to a Thai curry or a little midday snack, but served over rice (or quinoa, as I did) with chopped fresh vegetables (like the cucumber and tomatoes shown here) and, of course, nam pla prik on hand to add to taste, it makes for a surprisingly satisfying meal.

[…]

Related Posts:

Nam Pla Prik

28 Jan

nam pla prik

I’ve heard nam pla prik (also sometimes called prik nam pla) referred to as the “salt and pepper” of Thai food. Only instead of salt, it’s fermented fish, and instead of black peppercorns, it’s extra spicy Thai bird’s eye chiles. For garlic-lovers like myself, some slices of raw garlic are added to the mix. And a little sugar helps balance the fish sauce (although it can be safely left out, too). Something so simple really shouldn’t be as addictive as the resulting sauce is. The key is, of course, the main ingredient – fish sauce (the “nam pla” in nam pla prik). I know, I know, it sounds weird and smells weirder, but I’ve come to love this pungent sauce made from fermented, salted fish that’s crucially important to Thai cuisine (and other Southeast Asian cuisines as well). Like salt, it brings out the flavor of whatever it’s added to, but it also adds complex umami (savory) notes. The bird’s eye chiles (which can be replaced with jalapenos for a milder version) give the sauce a kick – and (like all hot peppers) have great health benefits, including the ability to speed up your metabolism and high levels of vitamin C. Along with being a natural pairing to Thai dishes, nam pla prik is amazing over rice (or quinoa), eggs, or even just fresh vegetables.

[…]

Related Posts:

Chana Masala

23 Jan

chana masala

Despite the lengthy ingredient list, this North Indian chickpea stew comes together quickly and easily. It’s more of a tart curry, rather than some of the creamy ones with lots of warming spices (cinnamon, cloves, etc). Here, acidic tomatoes, tart amchoor powder, and citric lemon juice are strong components, alongside a hefty quantity of spices, of course. But it still manages to feel balanced, especially when served over rice (or quinoa, as I served it). I added cauliflower florets to my version (I think that actually makes this gobi chana masala), which I think are great alongside the creamy chickpeas. A sprinkle of cilantro at the end proved surprisingly crucial in rounding out the flavors (I wouldn’t omit it), and a little yogurt on top helps to quench the heat of hot peppers and ground cayenne pepper. I also topped mine with pickled red onions and thought their crispness was a great complementary texture. This curry, by the way, only improves with a couple of days in the refrigerator, so don’t hesitate to make this large batch even if you’re only cooking for one or two.

[…]

Related Posts:

Basic Chickpeas

21 Jan

basic chickpeas

Yes, yes, another dried bean recipe… this one’s actually even simpler than my past basic beans. But chickpeas (which also spend time under the pseudonym garbanzo beans) are an especially easy bean to cook up. They’re extra creamy when cooked from dried and don’t even need a whole lot of aromatics – I only added a hefty amount of garlic and some olive oil to my pot. Although in the past I’ve refrained from adding salt to beans before they’re cooked, due to various rumors about it negatively impacting the texture, I’ve now changed my stance. While I still don’t add salt during the cooking process, I’ve started soaking my dried beans in salted water overnight, which I’ve found adds extra flavor to the finished beans and even seems to ultimately improve the texture. And since I’m talking about general tips for cooking beans, it’s good to know that while aromatics (such as onion, garlic, fresh herbs, and spices) will only improve your beans, anything acidic (like citrus, tomatoes, or vinegar) needs to be added after the beans have softened or else they’ll stay hard for hours on end. Of course, no matter what, cooking up dried beans does require some patience, since I’ve yet to cook up a pot of beans in under two hours, even after overnight soaking. But there’s so little work involved that it really just means experiencing the comforting, savory aroma filling your kitchen while occasionally sneaking a taste to check the texture.

[…]

Related Posts:

Cilantro Lime Quinoa

16 Jan

cilantro lime quinoa

While I’m still a big proponent of one pot meals, I often feel like I need to round out my repertoire of sides. It can be hard though, since I try not to eat too much rice, bread, or potatoes, foods with notoriously low nutrition values. I love using quinoa in place of rice though, since it’s great for soaking up flavors, but healthier and, in my opinion, tastier. This quinoa is just perfect for serving alongside Mexican food – simple, but tasty with the herbaceous and tart flavors of cilantro and lime a great match to the subtle nuttiness of the quinoa. It can really help complete a meal with grilled fish or meat or with black or pinto beans and is a wonderful base for a burrito (or burrito bowl).

[…]

Related Posts:

Basic Pinto Beans

14 Jan

basic pinto beans

I’ve most likely waxed lyrical on here about chipotle peppers before, but I don’t think I’ve ever truly appreciated them quite so much as when I saw them on a grocery store shelf for the first time in months. It’s been much easier to find some ingredients here in Montevideo than in Buenos Aires, despite it being a smaller city – I’m not positive on why, but I suspect it’s most likely because of the strict regulations and high taxes on imports into Argentina. Whatever the reason, I finally had my hands on a can of smoky chipotle peppers in spicy adobo sauce, and I knew I had to make good use of them. With my recent love of cooking up dried beans, it made sense to use these wonderful peppers as the flavor backbone for a pot of pinto beans. And they did not disappoint, imbuing each creamy bean with smoke and spice.

[…]

Related Posts:

Pickled Roasted Peppers

9 Jan

pickled roasted peppers

I think I’ve mentioned that food in general is surprisingly expensive here in Montevideo. The prices are nearly what I encountered back in DC – except now I don’t have a full time job. So I haven’t been eating out a whole lot here, since there aren’t really options like the $10/dozen empanadas back in Buenos Aires. Instead, I’ve turned back to sandwiches – once you have a couple basic ingredients on hand, they take mere minutes to put together, and having great condiments like these pickled roasted peppers on hand make them truly amazing. I’ve pickled raw bell peppers, and I’ve roasted them, but I’d never thought to combine the two before. This is an interesting mix, since the natural sweetness of the bell pepper, concentrated and enhanced by the roasting, plays well with the tartness of vinegar. It’s surprisingly mellow for a pickle, actually, but I think pickle lovers will definitely appreciate swapping these in for the traditional roasted bell peppers on their sandwiches (and salads).

[…]

Related Posts: