Archive for May, 2012
Black Bean Quinoa
Posted by: · May 17 2012 · Comments
Quinoa made its way into our household after my husband started going to a trainer as a 30th birthday present to himself. After a one hour first visit, Jerry the trainer completely overhauled our meals and introduced Quinoa to our side dish options. Huge thanks to Jerry for steering us in the direction of this tasty grain and for putting me in my place when I accompanied my husband to training. Gloating that I was a Bikram ace, Jerry’s workout was humbling to say the least. I like to argue that it was the pregnancy we were not yet aware of, but truth be told, he kicked my butt and my husband has bragging rights that he could do way more squats than me. This dish is so simple and just fantastically flavorful.
Serves 6
Ingredients:
- 2 cups cooked black beans
- 3 cups cooked quinoa
- 1 tablespoon butter
- ¼ cup half and half
- 2 diced plum tomatoes
- 2 diced avocados
- 1 clove minced garlic
- ½ teaspoon salt
- ¼ teaspoon Cholula hot sauce
- ½ teaspoon sugar
Instructions:
In a large saucepan, melt the butter over medium-high heat. Add the tomatoes and garlic. Cook for 2 minutes, stirring frequently. Stir in the beans, quinoa and half and half. Continue to cook for 5 minutes before adding the salt, sugar, hot sauce and avocado. Remove from the heat and serve.
Flank Steak and Poached Egg Burrito
Posted by: · May 08 2012 · Comments
This dish was our dinner last night, but would also be a great breakfast and if my pre-baby late nights remind me, probably a very good breakfast after overindulging in wine.
Serves 6
Ingredients:
- 1 LB grilled Flank steak, leftover grilled steak works just fine
- 2 plum tomatoes, thinly sliced
- 1/4 cup chopped cilantro
- 1 tablespoon butter
- Hot sauce
- 1 teaspoon salt
- 6 eggs
- ¼ cup sour cream
- ½ cup shredded Colby jack cheese
- 6 tortillas
Instructions:
Cut the grilled flank steak into thin slices against the grain of the meat. Re-heat the steak if you are using leftovers.
In an egg poacher, melt the butter before adding the eggs. Cook the eggs until just slightly firm. Top each egg with a dash of salt, two slices tomato and a sprinkle of cilantro. Cook for an additional minute and remove the eggs from the heat. Equally distribute the meat in the center of each tortilla. Spoon one egg on top of the meat, followed by a sprinkle of cheese, a dollop of sour cream and finally a dash of hot sauce. Fold the sides of the tortilla over the ingredients and serve.
