eating on a budget means buying in season. but there's just not that much freshness to be had in these winter months. what's a gal to do?
if you take a quick stroll through the grocery store these days, you'll notice the obscenely low prices on things like squash, turnips, and beets. i don't usually cook with these vegetables, but i'd like to learn to do more in order to make the most of this season. and since roasting veggies is already a favourite meal in our house (especially after a week on the road eating too much junk food!), it seemed like a good option. i've tried a winter medley before with mediocre success (i believe the recipe called for parsnips. blech.), but this particular blend was better. we served it over brown rice and were quite satisfied.
Roasted Root Vegetables - adapted from What to Eat When You're Expecting, pg.411
serves 4
prep time: 30 mins cook time: 45 mins
olive oil
seasoning of your choice - salt, pepper, thyme, rosemary - i used rosemary
assortment of winter veggies of your choice (i used acorn squash, carrots, turnip, and potatoes):
squash - acorn was good, butternut is probably much easier to prepare
carrots
potatoes - red. yum.
turnip
beets
rutabaga
fennel
sweet onions, pearl onions, red onion
garlic cloves
preheat oven to 425.
scrub, peel, and chop veggies into big bite-sized pieces. spray roasting pan with olive oil and arrange veggies. brush the veggies with olive oil and season to taste. cover and bake for about 25 minutes, or until the vegetables begin to soften. remove cover and continue to bake until tender and golden, about 20 minutes.
this makes a lovely side dish, but it also makes a nice light entree if you serve it with a grain. next time i'm going to go wild and add beets and red onion. if you discover a favourite blend or have ideas of what else to add, let me know!
Tuesday, November 9, 2010
scallop and black bean tacos
scallop and black bean tacos - say wha?? none of those words sound like they should go together. i mean i can understand a mexican connection with the black beans and tacos. but scallops, seriously? is this what people mean when they say fish tacos?
well if it is, i say YUM. i was super surprised at how good these were. i was really just looking for a way to use up some scallops and knowing the dear husband's love of mexican food, i thought it couldn't hurt to try. what a find. they were quick to prepare, tasty and filling, not to mention full of things that are wonderful for you. we will definitely be making these again.
it's been a while since i actually made this recipe so i've forgotten most of the substitutions i made... so make your own!
Scallop and Black Bean Tacos - Group Recipes
serves 4
prep time: 10 mins cook time: 10 mins
1 lb sea scallops, cut into 1/2 inch dice - i didn't dice them, but the scallops i used were pretty small
chilli powder to taste
salt to taste - or none at all!
3 tsp canola oil - i probably used olive oil... can't remember but it sounds like something i'd do. :)
1 tbsp lime juice
8 taco shells
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 cup cooked corn kernels
1 cup cooked black beans, drained and rinsed well
possible toppings:
shredded lettuce
diced fresh tomatoes
thinly sliced scallions - or green peppers
diced avocado
chopped cilantro
sour cream
sprinkle the scallops with chilli powder and salt. in a nonstick skillet, heat 1 tsp of oil over medium heat. add the scallops and sauté them, stirring often, for 2 minutes or until they're just cooked through. stir in lime juice and then transfer scallops to a bowl and keep warm.
heat the taco shells (directions are on the box - careful, they'll toast up quick).
add the rest of the oil to the skillet and return to medium heat. add onion and red pepper and sauté until soft. add the corn and beans and cook just long enough to heat through. remove from heat, add the scallops and toss well.
fill up the taco shells and add the toppings of your choice.
just looking at that picture is making my mouth water... i bet these would be good in soft tacos, or even just the scallop and veggie mix served over rice. lots of options and lots of flavour!
well if it is, i say YUM. i was super surprised at how good these were. i was really just looking for a way to use up some scallops and knowing the dear husband's love of mexican food, i thought it couldn't hurt to try. what a find. they were quick to prepare, tasty and filling, not to mention full of things that are wonderful for you. we will definitely be making these again.it's been a while since i actually made this recipe so i've forgotten most of the substitutions i made... so make your own!
Scallop and Black Bean Tacos - Group Recipes
serves 4
prep time: 10 mins cook time: 10 mins
1 lb sea scallops, cut into 1/2 inch dice - i didn't dice them, but the scallops i used were pretty small
chilli powder to taste
salt to taste - or none at all!
3 tsp canola oil - i probably used olive oil... can't remember but it sounds like something i'd do. :)
1 tbsp lime juice
8 taco shells
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 cup cooked corn kernels
1 cup cooked black beans, drained and rinsed well
possible toppings:
shredded lettuce
diced fresh tomatoes
thinly sliced scallions - or green peppers
diced avocado
chopped cilantro
sour cream
sprinkle the scallops with chilli powder and salt. in a nonstick skillet, heat 1 tsp of oil over medium heat. add the scallops and sauté them, stirring often, for 2 minutes or until they're just cooked through. stir in lime juice and then transfer scallops to a bowl and keep warm.
heat the taco shells (directions are on the box - careful, they'll toast up quick).
add the rest of the oil to the skillet and return to medium heat. add onion and red pepper and sauté until soft. add the corn and beans and cook just long enough to heat through. remove from heat, add the scallops and toss well.
fill up the taco shells and add the toppings of your choice.
just looking at that picture is making my mouth water... i bet these would be good in soft tacos, or even just the scallop and veggie mix served over rice. lots of options and lots of flavour!
seed biscuits
i don't like to bake. it's too fussy. there's too many ways to totally destroy the recipe beyond repair. however... i LOVED my nannie's biscuits and i desperately want to make them just like she did. the last time i tried to make them i ended up with a plate of hockey pucks (which the husband still enjoyed - i love him). i just can't seem to get it right. but i may have found an alternative.
when i saw this recipe (another ripped from the pages of an old canadian living magazine) i was definitely hesitant to try it but was so tempted by all the seeds and goodness they promised. so... i decided to give it a go. and while they're certainly not nannie's biscuits, they turned out really good! yum! what a treat (and a baking self-confidence boost to boot).
these were the perfect thing to go with our black bean chili (pictured below) on a chilly evening.
Seed Biscuits - from Canadian Living Magazine, January 2007
makes 12 biscuits
prep time: 20 mins cook time: 12-15 mins
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup each: sunflower seeds, flaxseeds, and wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup milk
1 egg, slightly beaten
2 tbsp sesame seeds
in a large bowl, mix together all-purpose flour, whole wheat flour, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt. using a pastry blender (or cutter) or 2 knives, cut in butter until the mixture is all crumbly (trying not to get it all over the place like i usually do). stir in the milk to form a soft, slightly sticky dough.
with floured hands, turn the dough out onto a lightly floured surface. knead gently 10 times. pat out into a 7 inch square. cut into quarters and then cut each quarter into three strips. place on an ungreased baking sheet, about 1 inch apart. brush the tops with egg and sprinkle with sesame seeds.
bake at 425 until golden, about 12-15 minutes. let cool on the pan.
these did rise more than i was expecting... i might flatten them out a bit more next time, or cut them in circles like regular biscuits. i think i'd take them off the pan to cool next time too, since they seemed to keep browning on the bottom a bit after i took them out. still, i'm pretty sure i'm going to be snacking on them all week long!
delish!
when i saw this recipe (another ripped from the pages of an old canadian living magazine) i was definitely hesitant to try it but was so tempted by all the seeds and goodness they promised. so... i decided to give it a go. and while they're certainly not nannie's biscuits, they turned out really good! yum! what a treat (and a baking self-confidence boost to boot).
these were the perfect thing to go with our black bean chili (pictured below) on a chilly evening.
Seed Biscuits - from Canadian Living Magazine, January 2007
makes 12 biscuits
prep time: 20 mins cook time: 12-15 mins
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup each: sunflower seeds, flaxseeds, and wheat germ
1 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup milk
1 egg, slightly beaten
2 tbsp sesame seeds
in a large bowl, mix together all-purpose flour, whole wheat flour, sunflower seeds, flaxseeds, wheat germ, sugar, baking powder and salt. using a pastry blender (or cutter) or 2 knives, cut in butter until the mixture is all crumbly (trying not to get it all over the place like i usually do). stir in the milk to form a soft, slightly sticky dough.
with floured hands, turn the dough out onto a lightly floured surface. knead gently 10 times. pat out into a 7 inch square. cut into quarters and then cut each quarter into three strips. place on an ungreased baking sheet, about 1 inch apart. brush the tops with egg and sprinkle with sesame seeds.
bake at 425 until golden, about 12-15 minutes. let cool on the pan.
these did rise more than i was expecting... i might flatten them out a bit more next time, or cut them in circles like regular biscuits. i think i'd take them off the pan to cool next time too, since they seemed to keep browning on the bottom a bit after i took them out. still, i'm pretty sure i'm going to be snacking on them all week long!
delish!
black bean chili
i'm starting to love black beans. they're a bit easier on the palate than some of the bigger beans (for those of us who are making ourselves love beans for their nutritional value), and once you start to look for them, they pop up in a lot of tasty recipes! they're naturally high in fibre and folate, plus they pack a little protein. not to mention they are good for those looking to lower their cholesterol. quite the package for a cheap little can.
unfortunately, there is a black bean shortage in my town. for the past two weeks the grocery shelves have been inexplicably empty of these little wonders. lame. good thing i had one can left in my cupboard or i wouldn't have been able to make dinner tonight!
this is a ridiculously simple recipe, mined from some old canadian living magazines that were way overdue for the recycle bin... but not before ripping out all the good recipes! the chili-loving husband quite enjoyed it (even though he couldn't taste the spice that burned me the whole way down) and i think it might become a quick go-to meal in our house. i served it with seed biscuits (recipe above) and it made for a most satisfying bowl of comfort food (despite the poor quality of the photo - sorry!). enjoy!
Black Bean Chili - from Canadian Living Magazine, October 2006
serves 4
prep time: 10 mins cook time: 35 mins
1 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
1/2 tsp ground cumin
1/4 tsp each salt and pepper - i omitted the salt, there's more than enough in the canned tomaotes
a pinch of cayenne pepper
1 tbsp tomato paste
1 can diced tomatoes
1 can black beans, drained and rinsed well
1 1/2 cups fresh or frozen corn
2 tbsp minced fresh coriander - which i completely forgot to buy and consequently omitted
heat the oil over medium heat in a saucepan. add onion, garlic, celery, cumin, salt (or not), pepper, and cayenne pepper, stirring often until the veggies are soft. add tomato paste and cook, stirring, for another minute or so.
add tomatoes and black beans and bring to a boil. reduce heat and simmer, stirring often, for about 30 mins, or until thickened.
stir in corn, cook until heated through. stir in coriander and serve.
unfortunately, there is a black bean shortage in my town. for the past two weeks the grocery shelves have been inexplicably empty of these little wonders. lame. good thing i had one can left in my cupboard or i wouldn't have been able to make dinner tonight!
this is a ridiculously simple recipe, mined from some old canadian living magazines that were way overdue for the recycle bin... but not before ripping out all the good recipes! the chili-loving husband quite enjoyed it (even though he couldn't taste the spice that burned me the whole way down) and i think it might become a quick go-to meal in our house. i served it with seed biscuits (recipe above) and it made for a most satisfying bowl of comfort food (despite the poor quality of the photo - sorry!). enjoy!
serves 4
prep time: 10 mins cook time: 35 mins
1 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
1/2 tsp ground cumin
1/4 tsp each salt and pepper - i omitted the salt, there's more than enough in the canned tomaotes
a pinch of cayenne pepper
1 tbsp tomato paste
1 can diced tomatoes
1 can black beans, drained and rinsed well
1 1/2 cups fresh or frozen corn
2 tbsp minced fresh coriander - which i completely forgot to buy and consequently omitted
heat the oil over medium heat in a saucepan. add onion, garlic, celery, cumin, salt (or not), pepper, and cayenne pepper, stirring often until the veggies are soft. add tomato paste and cook, stirring, for another minute or so.
add tomatoes and black beans and bring to a boil. reduce heat and simmer, stirring often, for about 30 mins, or until thickened.
stir in corn, cook until heated through. stir in coriander and serve.
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