Sweet Potato Nachos

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2015 is here and I thought I would try ‘making a comeback’ by posting more regularly (maybe weekly or bi-weekly). In the past year or so, I have been posting my food pictures mainly on Instagram (among all other photos I take in my daily life). That said, with the new year come the New Year’s resolutions, including eating healthier, being more organized and disciplined.

The first recipe of the year is “Sweet Potato Nachos” inspired by one of Oh My Veggies‘ weekly meatless plans. I first made this last year, and I remember it was quite flavourful. Then I kind of forgot about it, until recently. This is a very easy dish to make, as a snack, or a simple meal. You can customize it with your preferred toppings, and you can also decide on how much topping you want to use.

Ingredients

  • 2 large sweet potatoes, peeled and sliced into thin rounds
  • Olive oil
  • Salt and pepper
  • Shredded cheddar cheese
  • A can of black beans
  • Celery, chopped
  • Avocado, diced
  • Green onions, chopped
  • Sour cream

Instructions

  • Preheat the oven to 400° F.
  • Toss the thinly sliced sweet potatoes in a bowl with olive oil, salt and pepper.
  • Place the sweet potatoes (in single layer preferably) in a baking pan and put it in the oven for 20-25 minutes.
  • Once the sweet potatoes turn brown and crispy, you can flip them so that the other side also cooks well.
  • Remove the pan from the oven and add the celery, black beans and cheese on top.
  • Bake for another 5-7 minutes.
  • Take the pan out and top with remaining shredded cheese, avocado, green onions and sour cream.

Enjoy and Happy New Year!

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Quinoa Black Beans Salad

This year, winter lasted forever, spring just settled in with sun-rain-rain-sun-rain-hot-cold-hot-cold-cold-cold and summer might last for a month! But that’s ok as the shorter it is, the more we will cherish it, right? =)

Spring and summer mean less cravings for comfy food, at least in my case, and more determination to stick to healthy diets. And also, we bought a healthy meal plan this week which tells us what to eat every day at every meal. This makes it sooo easy as we don’t need to think so hard about what to cook every day. Being organized and having a plan for the whole week with easy to prepare dishes is all it takes to eat healthier. It’s easy to say “let’s just eat out” when you are starving after work, and have nothing in the fridge and no idea what to cook!

So today I made a simple and quick salad using boiled quinoa, black beans, corn and zucchini.

Quinoa is known to be a superfood, filled with protein, various vitamins and minerals and the seeds look so pretty, but I don’t consume it enough. I think I still have the pack that I bought a year ago… I just forgot about it, until lately when I told myself repeatedly that I’m going to use it more in my recipes.

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So here it goes!

Ingredients

  • 1 cup cooked quinoa
  • 1 cup cooked corn
  • 1 cup chopped zucchini
  • 1/2 cup black beans rinsed from can
  • 1 green onion, chopped
  • 1 jalapeno, chopped
  • 1/8 cup cilantro, chopped
  • Freshly squeezed lime to taste

Instructions

  • Boil water and cook the quinoa for 20 minutes or until you see the grains uncoil and they are soft.
  • Combine all ingredients with the cooked quinoa and mix.
  • Squeeze lime on top as desired
  • Salt and pepper and other spices (I used a bit of cayenne pepper, paprika and a little bit of tumeric) to taste!

Enjoy!

Stir-Fried Rice

On a nice Saturday morning, you wake up late, when the sun is so high in the sky and you feel unbelievably hungry. You open the fridge to see what good food you could have and realize there’s just nothing… You see a few eggs left, some mushrooms, a cucumber and some leftover plain rice from the night before. You open the freezer and see a little bit of frozen Edamame and corn. Then it all clicks in your head, and you know exactly what you should make for a comforting quick and easy brunch: STIR-FRIED RICE! 😉

stir-fried rice
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Ingredients

  • Rice
  • Minced garlic
  • Chopped cucumber
  • Chopped mushrooms
  • Spring onion
  • 3 eggs
  • Frozen Edamame beans
  • Frozen corn
  • Salt and pepper
  • Oil
  • Soy sauce

Instructions

  • Fill a small pot of water and wait till it boils
  • Add the frozen Edamame beans with some salt and cook for 3-4 minutes
  • When done, let it cool a bit, then remove the beans from their pods(shells) and keep them in a bowl
  • Lightly beat the eggs with salt and pepper in a bowl
  • Heat your wok and add 2 tablespoons of oil, and when hot enough, pour the egg in to make an omelette
  • Tear the omelette with your spatula into small pieces and remove from wok
  • Turn the heat up on the stove; add oil again and fry your garlic until lightly brown (garlic is optional)
  • Toss the frozen corn, mushrooms, cucumber in the wok and stir fry for a few minutes
  • Add some salt and pepper
  • Add the cooked rice, preferably from the night before and mix everything thoroughly together with some soy sauce until all ingredients and rice are well blended
  • Add the omelette egg back into the pan. Mix again and spread some minced spring onions on the rice.

Tadaaaaaaaaaaa! 😀

How to make good rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring to boil. Reduce heat to low, cover and cook until water is absorbed, for about 20 minutes.
It’s best to use rice that was made the day/night before because freshly cooked rice would be too hot, soft and sticky… unless you like your stir-fried rice mushy 😛

Quasi-Roasted TofuBergine

A dish inspired by Gordon Ramsay’s Aubergine Caviar recipe…

I still remember the first time I tasted a roasted eggplant dip made by Tommy, it was like heaven! Yes heavenly delicious! 😀 A few friends and I were spending the weekend at a cottage up-north; the poor guy was spending more than 1 hour in the kitchen making this dish, as it takes 30-40 minutes for the eggplants to bake in the oven – while the rest of us were enjoying ourselves in the hot jacuzzi outside in the freezing cold winter. So I told myself that when I make the dish one day, I refuse to go through this kind of long process. In fact, I rarely use the oven to cook. I’m just not fan of the idea of waiting that long and using that much electricity. So I decided to adapt this Ramsay recipe to my own style! I don’t know if it tasted as good as his version, but it sure tasted yummy enough!

Ingredients:

  • 1 large sized Aubergine/Eggplant, cut into small cubes
  • 1 package of firm tofu, cut into small cubes
  • Fresh basil leaves, chopped thinly
  • Dry parsley leaves
  • 5 cloves of garlic, minced
  • Oil
  • Salt & Pepper

Instructions:

  • When the pan is hot, pour 3 tablespoons of olive oil in the pan and brown the tofu.
  • Remove the tofu from the pan after they turned slightly golden brown and set aside.
  • Add another 3 tablespoons of olive oil in the pan and fry the garlic.
  • Add the aubergine cubes and cook them until they become a bit soft – for about 7 minutes.
  • Add a bit of water in between to keep it moist.
  • Throw in the browned tofu and stir.
  • Toss the basil leaves, dry parsley leaves in.
  • Let it cook for another 5-7 minutes, stirring occasionally.
  • Serve with toasts, or rice.

Enjoy! 🙂

Vegetarian Gluten Free Pizza

We made two wonderful 12-inch vegetarian gluten-free pizzas that evening. The crust turned out to be really thin; and let me tell you something: you cannot go wrong with sun-dried tomatoes and cheese!! =)

Ingredients:

  • 1 pack of Gluten Free Pizza crust Mix (Bob’s Red Mill) 453g
  • 1 pack of Yeast
  • 1 1/2 cup of warm water
  • 2 Eggs
  • 2 tbps of Olive Oil
  • 1 can of tomato sauce
  • 2 packs of Parmesan Cheese
  • Mushrooms
  • Green Peppers
  • Parsley

Instructions:

  • Preheat oven to 425F
  • In a large bowl, combine water and yeast
  • Let stand a few minutes
  • Add eggs and oil to mixture and blend briefly
  • Add Gluten free Pizza Crust Mix and blend until combined
  • Leaving dough in a bowl, split in half, cover and allow to rise for 20 minutes
  • Place dough on greased pizza pans
  • Using wet hands, speed out dough to cover the full pizza pan
  • Bake without toppings for 7-9 minutes
  • Remove from oven, cover with favorite sauce and toppings
  • Bake for 15-18 minutes

Bulgur Veggie Burgers with Lime Mayonnaise

Those were some truly delicious burgers!! I was the Sous-Chef for this dish, so all credits go to the Chef 😛

For full recipe, please see: www.epicurious.com/recipes/food/views/Bulgur-Veggie-Burgers-with-Lime-Mayonnaise-242594

Eggplant Gratin

Eggplants (Aubergines) are known for its deep purple color and unique taste and texture (bitter and spongy?). So it’s really important to know how to cook them! Well, with the help of an excellent cooking assistant, I was able to execute this great Eggplant Gratin! =)

Ingredients:

  • Olive oil
  • Onions, finely chopped
  • Garlic cloves, finely chopped
  • Eggplants, thickly sliced
  • Fresh Parsley, chopped
  • Dried thyme
  • Canned chopped tomatoes

Instructions:

  • Preheat oven to 400F
  • Heat the oil in a casserole over medium heat
  • Add the onions and cook for 5 minutes, or until soft
  • Add the garlic and cook for a few seconds
  • Transfer the onion mixture to a plate
  • Cook the eggplant slices in batches in the same casserole until they are lightly browned
  • Transfer to another plate
  • Arrange a layer of eggplant slices in the bottom of the baking dish
  • Sprinkle with parsley, thyme and salt and pepper
  • Add a layer of onion, tomatoes and mozzarella, sprinkling parsley, thyme and salt and pepper over each layer
  • Continue layering, finishing with a layer of eggplant slices
  • Sprinkle with the Parmesan
  • Bake, uncovered, for 20-30 minutes, or until the top is golden and the eggplant slices are tender. Serve hot.