yumyumyummers

Posts Tagged ‘beans’

recipe roundup: give chickpeas a chance

In appetizers, culinary experiments, desserts, easy weeknight meals, recipe roundup, side dishes, snacks, tapas, vegetarian on 05.12.12 at 4:34 pm

chickpeas are pretty rad. here’s a yumyumyummers roundup of my fave chickpea-infused recipes. c’mon, give chickpeas a chance. ;)

blueberry & red bean quinoa salad
chipotle chickpea & tofu flatbread


chipotle tofu & chickpea salad
four-bean & avocado quinoa salad

halo halo
spicy roasted chickpeas

quick poll: what is your fave chickpea dish?

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slowcooked pork & bean chili

In culinary experiments, dinner, easy weeknight meals, slowcooker, snacks on 02.26.12 at 4:16 pm

hello, slowcooker sunday! comfort food on a snowy, lazy sunday? sign me up.

and what’s great about this recipe is that you likely won’t need to run to the grocery store for the ingredients. i’m guessing you probably have everything you need right in your kitchen. you can prep the chili for the slowcooker and then smell the lovely slowcooker aroma while you curl up on the sofa with your fave book. now, how’s that for a pretty stellar snow day? :)

the pork:
– heat up 1.5 tbsp extra virgin olive oil (evoo) in a large saucepan on high heat
– brown 1/2 white onion (peeled, rough chop) in pan
– add a dash of sea salt
– add 500g lean ground pork to onions
– sprinkle 1 tsp ancho chile spice
– lightly drizzle hot sauce
– season w/ ground black peppercorns
– sauté ground pork until browned, but not fully cooked
– remove from heat & set aside, while prepping other ingredients for the slowcooker

the beans:
– 1 can (approx 500mL) white kidney beans

(tip: best to drain canned beans in a colander under cold running water to remove any starchy residue.)

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blueberry & red quinoa bean salad

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, side dishes, vegetarian on 02.25.12 at 3:12 pm

quinoa — golden. red. black. any difference in taste? not really, but the red quinoa definitely adds a vibrant burst of colour to this simple gluten-free salad. beauty.

check out this organic red quinoa that i recently picked up at one of my fave local markets in town — casel marché. i thought red quinoa would be perfect for this easypeasy salad featuring a hearty bean medley — awesome as a fab side or a main dish. it’s inspired by (and adapted from) a recipe from my fave cooking show on the telly – cbc’s best recipes ever (thanks, kary osmond!).

for another spin on this recipe, check out this previous yumyumyummers post.

the red quinoa:
– bring to a boil: 1 cup (250mL) organic red quinoa & 1.5 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff with a fork

the dressing:
in a large bowl, whisk together the following ingredients:
– 3 tbsp extra-virgin olive oil
– 1 tbsp honey
– 1 tbsp organic apple cider vinegar
– pinch of sea salt
– season w/ ground rainbow peppercorns

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