MUNG BEANS, BLACK BELUGA LENTILS AND QUINOA SALAD

MUNG BEANS, BLACK BELUGA LENTILS AND QUINOA SALAD I tried this combination today and it was spectacular! I cooked the lentils following the instructions of soaking 1 cup of lentils in 4 cups of water with 1 tsp. of salt for about one hour. Then I simmered the lentils in the same salted water until tender (about 12-15 minutes).

Following, I rinsed the Mung beans, put them aside, and brought to boil 3 cups of water with 1/2 tsp of salt. While boiling I poured the beans and allowed the water to come back to boil, covered the sauce pan and cooked it until the water was all absorbed.  Did the same with the Quinoa, with a 2 to 1 ratio (2 cups of water to 1 cup of quinoa).

When all grains cooled, I combined some of each grain in a bowl and added fresh vegetables, namely julienned zucchini, chopped red pepper, celery, Roma tomatoes and shredded carrots.

I prepared a salad dressing with olive oil, Dijon mustard and apple cider vinegar, a hint of honey and salt and pepper. I mixed it all with the salad dressing and to served I added some millimetre thick beet slices ( to avoid everything else getting red), slivered almonds and shaved Parmesan cheese. It was fabulous! Even my husband that continuously says that he is not a beans and lentils person, enjoyed it very much! Hope you like it as well!

Bon appétit !

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SPAGHETTI SQUASH SALAD PLATTER WITH ROASTED AND FRESH VEGETABLES

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SPAGHETTI SQUASH SALAD PLATTER WITH ROASTED AND FRESH VEGETABLES

It is the first time that I tried this dish and it was very, very tasty.
If you decide that you do not wish to have carbs during lunch but you want the visual satisfaction that you are having a traditional spaghetti dish, then this is it. It certainly was for me!

I prepared the spaghetti squash following the instructions I found on the web: cut the squash in half lengthwise, remove the seeds, poured a little olive oil and added pepper; then, I put the two halves, cut side down, on a cookie sheet and placed them in a 375 degree oven for 40 to 50 minutes or until you can easily pierce the skin with a fork. Let it cool, and then, with a fork, start separating the strands.

I added blanched kale and diced red pepper, seasoned with olive oil and apple cider vinegar, and added salt and pepper to taste. I finished the platter by adding some asparagus, tomatoes, and avocados sprinkled with shaved Parmesan cheese.  I found that the spaghetti squash had a neutral taste, but it took very nicely the flavour of the olive oil, vinegar and the parmesan cheese. Next time I will add to it some kind of pesto perhaps!

Bon Appétit

AMARANTH SEEDS AND BUCKWHEAT (KASHA) SALAD

AMARANTH SEEDS AND BUCKWHEAT (KASHA) SALAD Now that the weather is turning cold I find myself looking for choices with more substance. This time I decided to try Amaranth seeds and paired it with Buckwheat (Kasha) to make a salad … Continue reading

ISA’S EGGPLANT PARMIGIANA PLUS

Isa's Eggplant Parmigiana Plus

ISA’S EGGPLANT PARMIGIANA PLUS

My sister-in-law shared this recipe… we tried it and it was absolutely delicious; so much so that my husband, the ultimate meat eater really, really liked it, going so far to have it for two days in a row!
I accompanied it with blanched asparagus and shaved parmesan cheese. I did use olive oil and apple cider vinegar over the asparagus!

Bon Appétit! (Recipe below)

ISA’S EGGPLANT PARMIGIANA PLUS RECIPE

1 cup of ricotta cheese
3 tablespoons of cilantro pesto (you may know it as coriander)
1 egg
½ cup of Parmesan cheese
1 white onion, diced finely
½ zucchini finely diced (you can used green or yellow or a combination of both)
1 cup of cooked quinoa (I used some leftover quinoa with cremini mushrooms and blanched kale from the previous day)
2 eggplants, peeled and cut into ½ inch rounds (I could have used only one)
1 cup of a pasta sauce of your choice (add more if you need to)
½ cup of shredded mozzarella cheese

Using a food processor or blender place the first 4 ingredients and blend them to form a paste, adding more of any of the ingredients to make the paste to your taste. Add the finely diced zucchini and onions to the paste.
In a Pyrex cover the bottom with some of the pasta sauce, then arrange one level of eggplant rounds, cover them with the ricotta paste plus some of the quinoa, some Parmesan cheese and a little of the pasta sauce. Then proceed to do a second and third level of the eggplant rounds.
Bake in a 375 degree oven for the first half-hour and then put the temperature up to 400 degrees for another 30 minutes. I found that since it was three levels thick it was not cooking enough at the lower temperature, so after the first half hour I decided to put the temperature up. (I guess my oven is not too hot). During the last 10 minutes of cooking time I sprinkled the mozzarella cheese and some more shredded Parmesan and put it back in the oven until the cheese melted to a nice rich color.

SPINACH AND SLICED BEEF SALAD, WITH SHAVED PARMESAN CHEESE AND SLICED RAW ALMONDS WITH EXTRA VIRGIN OLIVE OIL, BALSAMIC VINEGAR, HONEY AND DIJON MUSTARD SALAD DRESSING.

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SPINACH AND SLICED BEEF SALAD, WITH SHAVED PARMESAN CHEESE AND SLICED RAW ALMONDS WITH EXTRA VIRGIN OLIVE OIL, BALSAMIC VINEGAR, HONEY AND DIJON MUSTARD SALAD DRESSING.
Just to change the menu, I decided to make use of leftover steak from last night’s dinner. I sliced it very thinly. I prepared a vinaigrette dressing with extra virgin olive oil, white balsamic vinegar, ½ tsp. of honey, ½ tsp. of Dijon mustard, salt and pepper to taste. I first coated the sliced steak with the dressing, then coated the spinach, combined them and added the shaved parmesan cheese and sliced almonds. I often do this when I have some type of meat leftover!
Bon appétit!