Saturday, August 24, 2013

Super Easy Blueberry Muffins

I bought two pounds of blueberries last weekend.  I couldn't eat all of them so I made these blueberry muffins and brought them to work.  Since there were none left by the end of the day, I will go ahead and say they were great.  I doubled the recipe and it made 14 muffins.


Ingredients
  • 1 1/2 cups unbleached flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vanilla almond milk
  • 1/4 cup vegetable oil
  • 1 1/2 cup fresh blueberries
Directions 
  1. Preheat the oven to 400 degrees.  Prep your muffin tins with cupcake liners.
  2. Combine the dry ingredients, then add the almond milk and oil.  Stir to combine, then add the blueberries. 
  3. Bake for 25-30 minutes, until the tops of the muffins are just browned.






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Monday, August 12, 2013

Bean and Quinoa Tacos

I've been wanting to try something different when it comes to Mexican cuisine, given that I generally stick with my trusty fajita recipe.  I found this recipe for bean and quinoa tacos, and I decided to modify it a bit and whip it up for a dinner party.  I was excited about the blue corn taco shells that this blogger used, but sadly I was unable to find them.  I will continue to keep a lookout, though-- blue corn chips are my favorite so I will obvi become addicted to the taco shells.  I went with multigrain shells instead this time.

Here's my version of the recipe:

Ingredients
  • 1 yellow onion onion, diced
  • 2 green bell peppers, diced
  • 4 cloves garlic, chopped finely
  • 1 cup cooked quinoa
  • 1 15 oz can pinto beans, rinsed and drained
  • 1 15 oz can black beans, rinsed and drained
  • 15 ounces diced tomatoes (1 can)
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tablespoon lime juice
  • 12 taco shells of your choice
Toppings (these are my favorites, but you can do whatever you'd like)
  • sliced avocado
  • chopped tomatoes
  • baby spinach

Instructions
  1. Heat 2 tablespoons olive oil in a large pot. Add the onion and saute on low until translucent, stirring frequently.  Add the garlic and cook for another 3-4 minutes. Add the peppers and cook for 10 minutes or until tender. 
  2. Stir in quinoa, pinto beans, black beans, and diced tomatoes.  Add the lime juice, cumin, and chil powder.   Bring to a simmer and then reduce heat to medium low. Cook for 15 minutes.
  3. Heat the taco shells according to the package directions-- mine required heating at 350 degrees for 4 minutes.
  4. Spoon bean/quinoa mixture into taco shells and add your favorite toppings. 
(It's a very easy recipe.)


A couple of things to note with this recipe:  it worked well for me to cook the quinoa as I was chopping the ingredients and cooking the onions, garlic, and peppers.  By the time all that was done, the quinoa was ready to be added.  I started out with a skillet, as the original recipe suggested, but there was simply way too much food to fit, so I had to dump everything into a large pot.  I am not big on spicy food, so you may need to add more cumin/chili powder, depending on what you prefer.  As far as servings, there were four of us at dinner, we each ate two tacos and some chips, were completely full, and had lots of leftovers.



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