"Meatless Monday" Recipe of the Week - Eggplant "Parmigiana" Wisconsin-Style

This week's "Meatless Monday" Recipe of the Week is - Eggplant "Parmigiana" Wisconsin-Style. Eggplant Parmigiana made using Wisconsin Aged Asiago Cheese and Wisconsin Fresh Mozzarella Cheese. The Asiago will be giving it a taste like you've never had on your Eggplant Parmigiana! The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! So Enjoy and Make 2019 a Healthy One!   https://www.cooksrecipes.com/index.html

Eggplant "Parmigiana" Wisconsin-Style

Recipe Ingredients:
1 1/2 cups freshly grated Wisconsin Aged Asiago Cheese (about 4 ounces)

1/4 cup dry bread crumbs
1/2 cup extra virgin olive oil - divided use
1 eggplant (about 24 ounces) cut crosswise in 16 thin (3/16-inch thick) slices
Kosher or sea salt and freshly ground black pepper to taste
2 1/2 cups seasoned tomato or marinara sauce, homemade or top quality purchased
8 ounces Wisconsin Fresh Mozzarella Cheese, cut in 16 slices
16 fresh basil leaves
2 tablespoons capers, rinsed
1/4 cup Italian green olives, pitted and sliced 3/16-inch thick

Cooking Directions:
1 - In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.
2 - Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
3 - Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
4 - Preheat oven to 425°F (220°C).
5 - In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice Mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks.
6 - Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
Makes 4 servings.

*If made ahead and refrigerated, reduce oven temperature to 375°F (190°C). and bake 25 minutes.
https://www.cooksrecipes.com/mless/eggplant_parmigiana_wisconsin-style_recipe.html

"Meatless Monday" Recipe of the Week - Mushroom Veggie Frittata

The Meatless Monday Recipe of the Week is a  Mushroom Veggie Frittata. You can find this recipe on various sites, I went with the one on CooksRecipes (http://www.cooksrecipes.com/index.html). A Frittata that is loaded with Mushrooms and Vegetables. Where's the Beef, you don't need it with this recipe! The recipe origin is off the Mushroom Info Site (http://www.mushroominfo.com/homepage/). If your a Mushroom lover like myself you have to check this site also. Enjoy!


Mushroom Veggie Frittata

Recipe Ingredients:

3 tablespoons olive oil
1/2 pound white button mushrooms, sliced

1/2 pound crimini mushrooms, quartered
1 large onion, sliced
1 clove garlic, chopped
1 cup diced tomato
1/2 cup chopped black olives
8 large eggs
1/4 cup milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper

Cooking Directions:

Preheat oven to 350°F (175°C).
Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about four minutes more, then add garlic and continue cooking for one minute. Stir in tomatoes and olives.


Break eggs into a large mixing bowl and whisk to break the yolks. Add milk, flour, baking powder, salt and ground black pepper and whisk to thoroughly combine. Batter will be slightly lumpy. Pour into skillet over vegetable mixture and stir until eggs and vegetables are combined. Continue cooking until the edges begin to set, about two to three minutes. Transfer to oven and bake until golden brown, about 30 to 40 minutes. Slide onto serving platter, face up, and serve.
Makes 6 servings.

http://www.cooksrecipes.com/mless/mushroom_veggie_frittata_recipe.html

"Meatless Monday" Recipe of the Week - Cheese-Filled Polish-Style Pierogi

This week's "Meatless Monday" Recipe of the Week is a Cheese-Filled Polish-Style Pierogi. Homemade Pierogies filled with Cottage Cheese! You can find this recipe along with a fantastic selection of recipes of all cuisines at the CooksRecipes website.  http://www.cooksrecipes.com/index.html

Cheese-Filled Polish-Style Pierogi

Serve pierogi warm topped with sour cream and caramelized onions.

Recipe Ingredients:

Filling:
1 cup (8 ounces) cream style cottage cheese, drained
1 egg yolk, beaten
1 tablespoon butter, melted
1 teaspoon granulated sugar
1/4 teaspoon salt

Dough:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons butter, cut in pieces
1 large egg, at room temperature
1 egg yolk, at room temperature
1/2 cup reduced fat milk, at room temperature
2 tablespoons sour cream, at room temperature

Cooking Directions:

1 - For Filling: Combine all ingredients and refrigerate until ready to assemble pierogi.
2 - For Dough: Combine flour, salt and butter in food processor fitted with a plastic blade.
3 - In a separate bowl, blend together egg, egg yolk, milk and sour cream. Add to flour mixture and process until dough cleans sides of bowl and sticks together (it will be slightly sticky). Remove, shape into a ball, wrap in plastic and chill 3 hours or overnight.
4 - Cut dough into thirds; roll each section out on floured surface into 12 inch round. Cut each round into eight 3 inch dough circles. Moisten outer edges of each dough circle with water; place 2 teaspoons filling on each and fold dough over. Seal edges by pressing gently with the back of a fork.
5 - In large pot, bring 12 cups salted water to boil. Add 12 pierogi at a time, reducing heat to a gentle boil; cook 5 minutes, or until pierogi float to the surface. Remove with a slotted spoon, drain on paper towel and transfer to serving dish. Repeat with remaining pierogi.
6 - Serve warm topped with sour cream and onions sautéed in butter until golden brown.
Makes 4 servings.

http://www.cooksrecipes.com/mless/cheese-filled_polish-style_pierogi_recipe.html

"Meatless Monday" Recipe of the Week - Asparagus Spinach Pistachio Pesto Pasta

This week's "Meatless Monday" Recipe of the Week is Asparagus Spinach Pistachio Pesto Pasta. Pistachios makes any dish better! Along with Pistachios you'll be using Asparagus, Spinach, and Parmesan Cheese. You can find this recipe on the CooksRecipes website. The Cooks site has a fantastic selection of recipes for all cuisines and tastes.   http://www.cooksrecipes.com/index.html

Asparagus Spinach Pistachio Pesto Pasta

Research has shown that pistachios can raise the level of antioxidants in your blood, reducing the risk of heart disease by lowering the level of oxidized-LDL (bad) cholesterol.

Recipe Ingredients:

1 pound asparagus, steamed

1/4 cup pistachios
1/4 cup fresh spinach, packed
1 clove garlic
1/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon lemon juice
1 (12-ounce) package whole wheat pasta

Cooking Directions:

1 - Bring a large pot of salted water to a boil. When ready, add asparagus and cook for 3 minutes. Remove from the water and shock in a bowl of ice water. Drain and then place on a cutting board. Slice off the tips and set aside. Roughly chop the rest.
2 - Add a cup of the chopped asparagus to a food processor along with the spinach, garlic, 2 tablespoons of the pistachios, Parmesan cheese, olive oil, lemon juice, and a pinch of salt. Blend until it is a paste; this is your pesto.
3 - Add the pasta to the pot of boiling water. Cook according to the directions on the box. Save a 1/4 cup of the pasta water. Drain the pasta when done, and return to the still hot pot. Add 1 cup of the pesto and half of the pasta water. Stir well. If it is too dry, add some more water.
4 - Chop the remaining pistachios. Serve the pasta and garnish with the pistachios, and more grated Parmesan cheese. Season with salt and pepper to taste.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 153, Carbohydrates 7g, Fat 12g, Saturated Fat 2g, Protein 4g, Cholesterol 4mg, Dietary Fiber 3g, Sodium 69mg.

http://www.cooksrecipes.com/mless/asparagus_spinach_pistachio_pesto_pasta_recipe.html

"Meatless Monday" Recipe of the Week - Chickpea Sandwich Spread

This week's "Meatless Monday" Recipe of the Week is a Chickpea Sandwich Spread. It's from the CooksRecipes website using Chickpeas and Red Bell Peppers among the ingredients. It can be served on Whole Grain Rye Bread or wedges of fresh Pit a Bread. The CooksRecipes website is full of delicious and healthy recipes of all cusines and tastes, check it out soon!   http://www.cooksrecipes.com/index.html

Chickpea Sandwich Spread

This easy preparation is especially tasty when spread on hearty whole-grain rye bread, but it's great spread on wedges of fresh pita bread, too.

Recipe Ingredients:

1 (16-ounce) can chickpeas, drained and rinsed

1/4 cup minced red bell pepper
2 tablespoons minced fresh parsley
1 tablespoon minced scallion or chives
Juice of 1/2 lemon
2 tablespoons sesame paste (Makes about 2 cups. Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.)
1/2 teaspoon each: dried dill and ground cumin
Freshly ground pepper to taste

Cooking Directions:

1 - Mash the chickpeas well and combine with the remaining ingredients in a mixing bowl. Mix thoroughly and pat into a serving container. Cover and refrigerate until needed.
Makes about 2 cups.

http://www.cooksrecipes.com/mless/chickpea_sandwich_spread_recipe.html

"Meatless Monday" Recipe of the Week - Sweet Potatoes and Lima Beans

This week's "Meatless Monday" Recipe of the Week is Sweet Potatoes and Lima Beans. It comes from the PBS website. Check out PBS for a fantastic selection of recipes for the upcoming Holiday Season!    http://www.pbs.org/food/recipes/

Sweet Potatoes and Lima Beans

Ingredients
1 ½ pounds sweet potatoes

1 pound frozen lima beans
1 ½ teaspoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 dried whole red chili
1 onion, chopped
2 cloves garlic, sliced
1 tablespoon minced fresh ginger
Salt
2 tablespoons fresh-squeezed lemon or lime juice
½ cup fresh chopped cilantro


Directions
1 - Boil sweet potatoes, in enough water to just cover them, until tender, about 25 minutes. At the same time, in another saucepan, boil the lima beans in just enough water to cover them, about 15-20 minutes. Peel and dice the potatoes once they are cool enough to touch. Drain the lima beans.
2 - In a frying pan, heat the oil over medium heat. Add the mustard seeds; when they pop and start to crackle out of the pan, add the cumin, red chili, onion, garlic and ginger. Stir well and mix. Let the onion turn golden brown; then add the reserved lima beans and stir. Add the sweet potatoes. Mix all the ingredients well, sauté for just a few minutes more to mingle tastes evenly. Salt to taste. Add lemon juice and stir. Garnish by sprinkling cilantro over the top. Serve warm.

http://www.pbs.org/food/recipes/sweet-potatoes-lima-beans/

"Meatless Monday" Recipe of the Week - Pickled Eggplant in Olive Oil

This week's "Meatless Monday" Recipe of the Week is a  Pickled Eggplant in Olive Oil. It's off one of my favorite recipe websites, the PBS/Recipe. Fantastic selection of all kinds of recipes!   http://www.pbs.org/food/recipes/



Pickled Eggplant in Olive Oil

This traditional Italian recipe features hot red pepper, garlic, and olive oil.


Ingredients
4 to 5 medium-small eggplants (about 2 pounds in total)

2 Tbsp salt
3 Tbsp fresh chopped parsley (you can use 1 Tbsp dry if you don’t have fresh)
2 Tbsp fresh chopped basil (you can use 1 Tbsp dry if you don’t have fresh)
1/4 cup chopped sweet or hot red pepper (or 1 tsp hot pepper flakes)
3 to 4 cloves of garlic, minced
1 cup apple cider vinegar (white vinegar is fine)
2 cups water
1 to 2 cups of extra-virgin olive oil


Directions
1 - Peel the eggplants, cut off the ends, and slice lengthwise into 1/4 inch slices. Cut these slices across, lengthwise again, to obtain long strips the size of skinny fries. Cut them in half if they’re too long.
2 - Place the slices in a colander with a bowl underneath the catch the liquid. Sprinkle with the salt and mix with your hands, giving your eggplant slices a little massage so they are evenly covered in salt. Allow them to sit for 3 to 4 hours, mixing and squeezing the liquid out with your hands every hour or so. You can also place a weight on top to help get the liquid out (a plate topped with a big bag of flour works well).
3 - After 3 to 4 hours, rinse the slices well with tap water and drain. Squeeze as much liquid out of the eggplant slices as you can, using your hands. Place the squeezed eggplant aside.
4 - Bring the vinegar and water to a boil. Place the eggplant slices in the boiling mixture and boil for about 2 1/2 minutes. Do not leave in the boiling water longer than 3 minutes or the eggplant will be mushy. It should still have some bite to it. After about 2 1/2 minutes, remove the eggplant from the liquid and drain. Once they are cool enough to handle, squeeze out any excess liquid with your hands again (you can also leave the slices to dry for a few minutes on a clean towel, wrapping them in the towel to press some of the liquid out). They don’t have to be fully dry but they shouldn’t be dripping wet.
5 - Stuff the eggplant into clean jars, alternating in layers with the chopped parsley and basil, chopped red pepper, and minced garlic. Press down so that everything is well packed. Pour olive oil into the jar until all the ingredients are covered. Press down with a spoon to remove any air bubbles in the jar. Add extra olive if needed, leaving about 3/4 inch of space at the top. Wipe the rims and close the jars. Keep in the fridge for up to 1 week, or freeze.
6 - Serve on fresh toasted bread or add to any sandwiches. Pickled eggplant is great in pasta salads.
Tips/Techniques

Note: Pickled eggplant in oil should not be stored at room temperature due to the risk of botulism when garlic and vegetables are added to oil. Storing in the fridge for up to one week or freezing is recommended.

http://www.pbs.org/food/recipes/pickled-eggplant/

"Meatless Monday" Recipe of the Week - Rye Berry Salad with Red Cabbage, Feta, and Dill

This week's "Meatless Monday" Recipe of the Week is a Rye Berry Salad with Red Cabbage, Feta, and Dill. It's from the PBS/Recipe website. If you're looking for a recipe for dinner tonight check out the PBS website. Main Dishes, Side Dishes, or Desserts they have a fantastic variety of all.   http://www.pbs.org/food/recipes/


Rye Berry Salad with Red Cabbage, Feta, and Dill

This rye berry salad dish is wholesome, filling, and nutrient-dense.

Ingredients
For the Salad:
1 1/4 cup whole rye berries (wheat, emmer, spelt, or barley can be used)
1 Tbsp lemon juice or apple cider vinegar
Half of a medium-small 2-pound red cabbage, finely chopped
1 small bunch of fresh dill, finely chopped (about 3/4 cup)
Half a bunch flat leaf parsley, finely chopped (about 1/2 cup)
About 12 cherry tomatoes, sliced into quarters
4 oz feta cheese, cubed or crumbled
1 quarter of a small red onion, finely minced (about 2 Tbsp minced)
1 Tbsp capers (optional)
Sprigs of dill flowers, for garnish (optional)
For the Dressing:
1 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1/3 cup olive oil
1 large garlic clove, minced
Sea salt and pepper, to taste


Directions
1 - Place the rye berries in a bowl filled with 4 cups of water and 1 Tbsp of lemon juice or apple cider vinegar. Allow them to soak in this mixture for 12 to 24 hours. You can skip the soaking if you’re in a hurry, but it’s a good thing to do because it will make the rye’s nutrients more available for your body to absorb. Once the grains have soaked, drain the water and place the berries in a pot filled with 5 cups of water. Bring the water to a boil and reduce the heat to low so the grains can simmer for about 1 to 1 1/2 hours or until they are tender. You should taste them every now and then. Some people like them a little chewier (more ‘al dente’) and some people like them softer. You can remove them from heat and drain once you’re happy with the texture. Set the drained berries aside to cool.
2 - Once the berries are cooled, place them in a large salad bowl and add the finely chopped red cabbage, finely chopped fresh dill, chopped parsley, quartered cherry tomatoes, cubed feta cheese, minced red onion, and capers.
3 - To prepare the dressing, place all the ingredients in a lidded jar, shake well and pour half the dressing over the salad. Toss well and taste. If you wish, add more dressing. The rye berries can absorb a lot of the flavor from the dressing so be generous with it. Serve with fresh sprigs of dill flowers if you have some. This salad makes great leftovers the next day!

http://www.pbs.org/food/recipes/rye-berry-salad-red-cabbage-feta-dill/

"Meatless Monday" Recipe of the Week - Easy Black Bean Casserole

Another "Meatless Monday" Recipe of the Week, Easy Black Bean Casserole, from the PBS website. It's a one dish meal, which automaticaly makes it one of my favorites! if you've never visited the PBS/Recipes website, you have to check it out!     http://www.pbs.org/food/recipes/

Easy Black Bean Casserole

This tasty and economical bean dish just may be the easiest casserole you’ll ever make! As a side dish, it stands in perfectly for traditional baked beans, but it can shine on its own too, as a one pot weeknight meal to serve anytime of the year. The best part is that there are only five ingredients in this delicious recipe, so you can whip it up in a flash!

Yield: 4 servings

Ingredients
2 cans (15 ounces) black beans, drained and rinsed
1 cup prepared vegan marinara
1 sweet onion, chopped
½ teaspoon garlic powder
2 heaping tablespoons brown sugar

Directions
Preheat the oven to 400 degrees F.
Place all the ingredients in a medium bowl and stir to combine.
Pour into a medium casserole dish.
Cover and bake for 1 hour, stirring occasionally.

http://www.pbs.org/food/recipes/easy-black-bean-casserole/

"Meatless Monday" Recipe of the Week - Seaweed Salad

From the PBS website, this week's "Meatless Monday" Recipe of the Week is Seaweed Salad.
http://www.pbs.org/food/recipes/


Seaweed Salad

Ingredients
30 grams (1 ounce) dry mixed seaweed

1 tablespoon + 1 teaspoon rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tablespoon sugar (you can substitute a 1/2 tablespoon agave)
1/2 teaspoon salt (to taste)
1/2 teaspoon ginger juice
1 tablespoon toasted sesame seeds
1 scallion, finely chopped


Directions
1 - Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes.
2 - To make the dressing, combine the rice vinegar, sesame oil, soy sauce, sugar, salt and ginger juice in a small bowl and whisk together.
3 - Drain the seaweed and use your hands to squeeze out excess water. Wipe out any excess water in the bowl, and then return the seaweed along with the dressing and sesame seeds. Toss thoroughly to combine. Plate the salad and garnish with scallions.

http://www.pbs.org/food/recipes/seaweed-salad/

"Meatless Monday" Recipe of the Week - Classic Ratatouille

It's a Classic Ratatouille for this week's "Meatless Monday" Recipe of the Week. It's from the PBS website.   http://www.pbs.org/food/recipes/


Classic Ratatouille

Ingredients
About ½ cup olive oil
1 eggplant (1¼ pounds); ends cut off, washed and cut, with skin on, into 1-inch cubes (about 4 cups)
3 medium zucchini (about 1 ¼ pounds, washed, ends removed, cut in 1-inch cubes (about 3 cups)
12 ounces onions (2-3 depending on size), cut into 1-inch cubes
1 pound green bell peppers (2–3,) washed, seeded, and cut into 1-inch squares (about 3 cups)
4–5 well-ripened tomatoes; peeled, halved, seeded and coarsely cubed (about 4 cups)
5–6 cloves garlic; peeled, crushed, and very finely chopped (about 1 tablespoon)
½ cup water
2 teaspoons salt
½ teaspoon freshly ground black pepper


Directions
1 - Heat ¼ cup of the oil in one or, better, two large skillets.
2 - First sauté the eggplant cubes, about 8 minutes; remove with slotted spoon and transfer to a large, heavy flameproof casserole. (The eggplant will absorb more oil while cooking than the other vegetables.)
3 - Then sauté the zucchini cubes until browned, about 8 minutes. Then transfer to the casserole.
4 - Add about ¼ cup more oil to the pan and sauté the onions and peppers together for about 6 minutes. Add them to the casserole.
5 - Add the tomatoes, garlic, water, salt, and pepper to the casserole and bring to a boil over medium heat. Reduce heat, cover, and cook over low heat for 1 hour.
6 - Remove the cover, increase the heat to medium, and cook another 20 minutes, uncovered, to reduce some of the liquid; stir once in a while to prevent scorching.
7 - Let the ratatouille rest for at least 30 minutes before serving.


http://www.pbs.org/food/recipes/classic-ratatouille/

"Meatless Monday" Recipe of the Week - Banana Cheesecake Potstickers

The name just sounds delicious, Banana Cheesecake Potstickers! And it's this week's "Meatless Monday" Recipe of the Week. Another good one from the PBS website. http://www.pbs.org/food/recipes/ 


 Banana Cheesecake Potstickers

These dessert potstickers feature a sweet filling that you can customize to your taste.


Ingredients

1 banana
2.3 ounces cream cheese
10 large potsticker wrappers (or 20 small ones)
1 tablespoon butter
1/3 cup water


Directions
1 - Peel the banana and halve lengthwise. Cut the halves into 1/4-inch thick slices diagonally.
2 - Cut the cream cheese into pieces that are roughly the same size.
3 - Prepare a small bowl of water.
4 - To fold the potstickers, put a wrapper in the palm of your left hand (assuming you're right handed).
5 - Add equal amounts of banana and cream cheese on one half of the wrapper, being sure to leave enough room around the edges to seal the wrapper shut.
6 - Wet the rim of the wrapper with water.
7 - Fold the wrapper in half over the filling and add pleats with your right hand as you seal the wrapper shut.
8 - To fry the potstickers, heat a large flat bottomed pan over medium-high heat. Add the butter and swirl to coat the pan.
9 - Lay the potstickers flat in the pan and then with a lid ready, add 1/3 cup water shutting the lid immediately.
10 - Turn down the heat to medium and then steam for 4 minutes, or until the water has evaporated.
11 - Remove the lid and turn the heat back up to medium-high. Fry the potstickers until crisp and golden brown on the bottom.
12 - Serve crisp-side up dusted with powdered sugar.


http://www.pbs.org/food/recipes/banana-cheesecake-potstickers/

"Meatless Monday's" Recipe of the Week - Dukkah

This week's "Meatless Monday's" Recipe of the Week is Dukkah. Dukkah is an Egyptian spice mixture. It's from the PBS website, which has a fantastic variety of recipes.   http://www.pbs.org/food/recipes/




Dukkah

Dukkah is an Egyptian spice mixture.

Ingredients
8 pistachios, shelled
1 tablespoon sesame seeds
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon dried mint leaves
1 teaspoon sea salt


Directions
* Add the pistachios to a mortar and pestle and set aside. (Alternatively, you could do this in a food processor or electric spice grinder.)
* To a small skillet, set over medium heat, pour in the sesame seeds and moving the pan continuously, toast until lightly golden brown, about 30 seconds. Transfer to a mortar and pestle and repeat the toasting process with the black peppercorns, coriander seeds, cumin seeds and fennel seeds. Add the dried mint leaves to the mortar and pestle; mash and twist and mash and twist again until the spice mixture is all ground up.
* Take a closer look throughout the spice mixture and be sure to mash up any peppercorns or seeds that are still whole (there will most likely be a few). Transfer to an air-tight container. Dukkah goes well on everything from hummus to scrambled eggs to avocado toast—its applications are truly endless!


http://www.pbs.org/food/recipes/dukkah/

"Meatless Monday" Recipe of the Week - Black Bean Quinoa Rainbow Salad

This week's "Meatless Monday" Recipe of the Week is Black Bean Quinoa Rainbow Salad. It's off the PBS website. If your looking for some unique and delicious recipes check the site out!   http://www.pbs.org/food/recipes/


Black Bean Quinoa Rainbow Salad

This black bean quinoa rainbow salad recipe is rich in proteins, vitamins, and antioxidants.

Yield: 4-6 servings
Ingredients
For the salad:
2 cups cooked quinoa (2/3 cup uncooked)
3 cups cooked black beans (1 1/2 cup uncooked)
1 avocado, cubed
1 mango, cubed
1 red pepper, cubed
1 medium-large cooked sweet potato, cubed
1 minced jalapeno pepper (optional)
1 bunch of fresh cilantro, washed and chopped (about 2 cups of loose, chopped cilantro)
1 1/2 tsp salt
1/4 tsp black pepper
For the dressing:
1/2 cup olive oil
1/2 cup freshly-squeezed lime juice (2 to 3 limes)
1 Tbsp honey
1 tsp. cumin
2 medium garlic cloves (3 cloves for the garlic lovers!)

Directions
1 - For the beans: If you can, soak and prepare dry beans instead of using canned beans for this recipe. It's cheaper, and they will hold together better and be less mushy. You can use any variety of black beans. To cook the beans from scratch, simply place 1 1/2 cup of dry beans in a bowl of warm water, making sure the water covers them by at least 2 inches. Leave them to soak for about 18 to 20 hours, changing the water about halfway through. Once the beans have finished soaking, rinse them and drain them, then place in them in a medium pot filled with fresh water, covering the beans by at least 2 inches. Do not add any salt to the cooking water or it will toughen the beans as they cook. Bring the water to a boil and then turn the heat down to a low gentle simmer. Depending on the size of the bean, they can take anywhere from 1 to 2 hours to cook. Be sure to check them often after the initial 45 minutes of cooking, piercing them with a fork or tasting them frequently to make sure they don't overcook. They are ready when they're soft and tender but not mushy or falling apart. Once they're cooked, drain them and let them cool, then place them in a large mixing bowl.

2 - For the quinoa: Most quinoa instructions call for a ratio of one part quinoa to two parts water but this tends to yield an overcooked, mushy quinoa which is not desirable for this type of salad. I find less water results in a more fluffy quinoa that has a nice bite to it. To get 2 cups of perfectly 'al dente' quinoa, rinse your quinoa thoroughly under running water, using a fine mesh sieve. Drain it well and then place it in a small lidded pot, along with 3/4 cup water. Bring the water to a boil on high heat, then immediately reduce to low heat and simmer gently with the lid on for about 8 more minutes, or until most but not all of the water is absorbed and the quinoa is very 'al dente'. Remove from heat and keep the lid on, letting the quinoa rest for about 15 minutes to absorb the remaining water and finish cooking. It will be light and fluffy, and nicely chewy.

3 - To assemble: Add the cooled quinoa to the beans, as well as all the rest of the ingredients: the chopped fruits and vegetables, cilantro, salt and pepper. In a small lidded jar, mix the honey into the lime juice, until it begins to dissolve. Place the remaining salad dressing ingredients in the jar and shake it vigorously until the honey is fully dissolved and the dressing is well-mixed. Pour the dressing on top of the salad and toss everything together gently so you don't mash up the beans and avocado too much. Although you can serve it right away, letting the salad rest for about 30 minutes before serving will allow the flavors of the dressing to soak in.

http://www.pbs.org/food/recipes/black-bean-quinoa-rainbow-salad/

"Meatless Monday" Recipe of the Week - Chickpea and Quinoa Salad in Sweet Pepper Bowls

From the PBS website it's this week's "Meatless Monday" Recipe of the Week, Chickpea and Quinoa Salad in Sweet Pepper Bowls. When you get a chance check the PBS Recipe Selections out!   http://www.pbs.org/food/recipes/



Chickpea and Quinoa Salad in Sweet Pepper Bowls

These appealing pepper bowls are filling enough to serve as a main dish for any festive summer meal. Perfectly portable, they make a wonderful picnic entree. Laura Theodore also has a multi-course menu for vegans looking for picnic ideas.

Ingredients
1 cup quinoa, rinsed thoroughly and drained
2 cups filtered or spring water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup fresh flat-leaf parsley, chopped
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 clove garlic, minced
1/2 teaspoon chili powder, plus more as needed
¼ teaspoon sea salt, plus more as needed
¼ teaspoon turmeric
4 large sweet red, yellow, or orange peppers
Chopped fresh flat-leaf parsley, for garnish (optional)


Directions
1 - Put the quinoa and water in a medium sauce pan and bring to a boil over medium heat. Decrease the heat to medium-low, cover, and simmer for 15 to 17 minutes, until all of the liquid is absorbed. Fluff with a fork.
2 - Transfer to a medium bowl. Let cool (see note). Put the cooled quinoa, chickpeas, parsley, tomatoes, and olives in a large bowl.
3 - Put the lemon zest, lemon juice, olive oil, garlic, chili powder, salt, and turmeric in a small bowl and whisk briskly until smooth. Pour the dressing over the quinoa mixture and stir gently to incorporate.
4 - Taste and add more chili powder, salt, and/or olive oil if needed. Cover and refrigerate for 2 hours to let the flavors blend.
5 - Right before serving, split the peppers in half lengthwise and seed them. Scoop the quinoa mixture into the pepper halves. Garnish with parsley, if using.
Tips/Techniques
The quinoa may be cooked up to 24 hours in advance and stored in the refrigerator.

http://www.pbs.org/food/recipes/chickpea-quinoa-salad-sweet-pepper-bowls/