Quinoa and brown rice for lunch

I am not really sure about the term “Bus do minute”( just 2 min)  cooking concept but yes “Bus 12 Minutes" I surly can buy that argument.

So here is a simple brunch recipe with quinoa and brown or wild rice.

Ingredients:

½ cup quinoa

½ cup brown rice

½ Onions chopped (optional)

½ tsp Ginger chopped

1 Tomato

1 green bell pepper

1 Red or yellow bell pepper

¼ bunch Parsley or coriander chopped

1 packet taco seasoning spice mix

Salt to taste

¼ tsp Black pepper

4 tbsp olive oil

I added 2 jalapeno peppers, totally optional

Other 'add on' vegetables are mushrooms, celery, zucchini.

Be creative and try adding olives, sprinkle Parmesan cheese( after your dish is done)

black bean and Oh! the list is endless.

If you have a sweet tooth like me then please do not hesitate to add 2 to 4 dates or/and one small apple chopped

Method:

Boil brown rice and quinoa together

In pressure cooker takes about 10 min

On stove top maybe around 20-25 min

In olive oil,  sauté ginger and onions. When onions are translucent add chopped tomatoes. Do not wait for tomatoes to soften.  Add rest of the vegetables and spices

Let it cook for 10 minutes with no lid on, you want to leave them little crunchy.

Incorporate rice and vegetables and add chopped walnuts raisins and sun flower seeds about ¼ of a cup. Do not cook with dry nuts. ( this can be optional too)

And you are done!

Enjoy your healthy brunch in a bowl. 

Suggestions for My Indian friends :  Instead of yogurt why don’t you try some salsa with it!

PS:  (If you add mushrooms, I suggest you sauté them separately so the raw, weird smell disappears )

Cheesy Potato Frittata

The luxury of a slow morning with my family, lounging in our PJs and waiting for a brunch and this weekend is Frittata. Easy simple and healthy.  I tried this  recipe from "Pass the Shushi" 

My version follows:

·         1/4 – 1/2 lb turkey sausage/ Optional

• 1 tbs butter
• 1 tbs olive oil
• 1 cup diced red potatoes or whatever kind of have at home
• ½- 1  cup sliced mushrooms
• 1/2 cup diced yellow onion
• 2cups  Baby spinach
• 1 teas dried thyme, or Italian spices
• 6 eggs ( remove 3 egg yolks  OR equivalent portion of egg beaters
• 2 tbs milk
• 1/2 teas salt
• 1/4 teas pepper
• 4 ounces cubed Colby jack cheese.
• 2 scallions, diced

Preparation:

Preheat oven to 375.

In an oven proof skillet over medium heat, brown sausage and crumble, set aside. On a medium-high flames, add olive oil and butter to pan. When hot, sauté onions saute. Add diced potatoes onions, mushroom, and thyme / spices and sauté until potatoes are done. Add spinach sauté for 2 minutes and set aside.

Meanwhile, in a large bowl, whisk together eggs, milk, salt, and pepper . (I have to add cayenne pepper) in a large mixing bowl. Add cheese and scallions when and stir to combine.

Arrange potatoes, mushrooms, and onion, spinach mixture in your skillet and pour the egg mixture over everything.

Put the frittata in the oven and bake for 15-20 minutes.

 

Mexican Rice and Refried Beans

Mexican Fried Rice

Texas is HOT..Reminds me of Delhi summer minus sweating..umm I take that back. So what about Texas..apart from population of Texas which  is 26 million, (not including the 14 million cattle)  includes Mexicans in hurdles, and so is Mexican restaurants. I could not do justice to various kinds of Meats served in Restaurants but stuck well to rice and beans with contented smile. Here is the recipe of what I relished most.

Ingredients

• 12 ounces tomatoes, very ripe and cored
• 1 medium white onions
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken/veg broth or 2 chicken bullion
• 1 tablespoon tomato paste ( may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 limes

Prep Ahead:

1. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve 2 cups. Set aside. If not enough add the differences by using any left over salsa or tomato sauce.
2. Remove  seeds from 2 jalapenos and discard. Mince and set aside.
3. Wash rice in warm water until water runs clear- This step removes the starch from the rice so it will not be sticky.

Directions

5. Heat oil in heavy pan. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
6. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
7. Cover pan and cook  rice until tender, 25 minutes.Stir well after 15 minutes.
8. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
9. If you can't get good fresh tomatoes you are better off using canned tomatoes. You'll love this rice! Money back guarantee.

Refried Beans

Ingredients

• 2 teaspoons oil
• 2 jalapenos, chopped fine
• 2 medium onions, chopped medium
• 4 garlic cloves, minced ( not traditional) (optional)
• 4 (14 ounce) cans black beans ( or red kidney or pink kidney-black has the most flavor) I used Pink kidney beans.
• 1 (12 ounce) cans beer, Substitute with water

Directions

1. In a large pan saute the onions and garlic to just translucent.
2. Add the jalapenos and continue to saute until JUST beginning to brown.
3. Add the beans, 2 cans rinsed and drained.
4. Bring to a boil, reduce heat and simmer, adding beer as needed. Dont let beans dry out. Simmer for an hour. Mash it with potato masher.
5. If there's any remaining beer left drink it. ;-)
6. Don't add salt until dish is done and taste first.
7. Serve with  cubed Guacamole and sour cream.

Not so Thai Noodles

In My overloaded pantry, what tumbles out is packet of linguine and to me, a sign Cosmo prediction on what Geet should cook today? Oh! Never mind pasta,….so shall be it!!

Well so what else I have in my refrigerator: celery, carrots and zucchini. I also have Thai red curry paste and coconut milk. Trust me it helps if you store curry paste of any kind Thai, Indian or any Timbuktu paste.  So How about making Thai or not so Thai Pasta? Recipe follows.

Ingredients:

1 cup of cut vegetables : carrots celery, broccoli or zucchini

Thai curry paste , about 2  ½ Tbsp

Coconut milk ¼ of a cup ,and ¼ of 2% milk ¼ cup water

Sesame oil ( or nay veg oil would do)

Garlic, ginger paste, about 1 tsp

Soy sauce, 2 tbsp

Fresh coriander leaves

1 tbsp of fresh lime

Red pepper flakes ½ tsp ( adjust to your taste)

Half a box of Linguine ( Boil till el dente drain and  keep it aside)

Salt.

In a wok, pour 2 Tbsp sesame oil, add garlic ginger paste and rest of vegetables. Stir fry for few minutes,. Add soy sauce, coriander leaves, red pepper flakes, Coconut milk ¼ of a cup ,and ¼ of 2% milk ¼ cup water, salt and curry paste. Let mixture cook for 10 minutes.  Add cooked pasta, Mix with lime juice and serve hot.

Need protein..why not add boiled egg while cut in strips on top of this dish!

 OR add boneless chicken cubed and fried with garlic ginger before you add vegetables.