Roasted Eggplant Ratatouille and Some Life Lessons

I have learned a thing or two about being on my own.  With a husband in the military and family far, far away, this has a tendency to happen.  Before I was married, I lived alone too.  I had an apartment in downtown Baltimore while I was in grad school, and while I was close enough to see my parents regularly, I had to learn to be self-sufficient, a skill I have found to be invaluable many times in the years since.

Here are a few life lessons I have learned so far, the 'you' obviously refers to me, these were all learned from experience...

Life lessons for Ladies Living Alone:

You can make a meal out of watermelon and popcorn.

Not all of the boring envelopes that come in the mail are solicitous, some are bills, and you should probably open them all just to check.

Frozen naan bread makes a very good pizza crust for one.

There are a few upsides to the solitude:  you can spend as many hours on Pinterest, Glitter Guide, reading magazines and at the gym as you please.  You can watch My Big Fat American Gypsy Wedding and nobody is going to say a peep about it.

Your car will most likely have some sort of major maintenance issue that you should probably are going to have to deal with asap.

Along those same lines, in all likelihood you will have to weather a tropical storm or hurricane, or some other natural disaster.  And you will make it through it just fine, even though you never thought you could.

You're going to have to put on some sneakers, grab an umbrella and take the dog out even in the rain.  The little guy (or gal) is depending on you.  Also, if you don't you're the one who'll be cleaning up the mess later.  Now there's some motivation.

You should have a ready supply of chocolate chips just in case the urge to bake cookies happens to strike.  And it will.

Replace the TP roll when you use the last piece in order to avoid being stranded on your next bathroom visit.

Be vigilant when you're out walking at night.  This should be common sense but it's worth saying anyway.  Also, mace is good to have handy, you know, for peace of mind.

It's probably you, not him, that makes the big mess in the kitchen.  This fact will be proven when you have the house to yourself.

It's usually a better idea to buy a pint of Ben & Jerry's than it is to buy a quart of something cheaper.  Portion control, people, portion control.  You're the only one around to eat it.

Friends are super important.  Don't forget that.  And get to know your neighbors too, they'll keep an eye on things for ya and you can return the favor.

Target sells wine in single-serving juice boxes.  No, it's not going to win any awards but the Cabernet/Shiraz blend isn't half bad and it'll do the trick when you just need a glass of red to go with your pizza for one.

When watermelon and popcorn aren't enough, you can and should cook for yourself.  Make something amazing.  Make exactly what you are craving.  Preferably try to include all major food groups since you've been living on bowls of cereal, peanut butter and banana toast, and salads for the last 2 days.

Roasted Eggplant Ratatouille is one of those dinners that I found myself craving when I had the house to myself.  I liked it so much that I'm sure I'll make it over and over again when Brian is home, as he enjoys vegetables as much as I do.  Of course, for him it will probably need to accompany some sort of meat but for me, a simple fried or poached egg on top did the trick.

This recipe comes from the book A Homemade Life that I read for my book club.  It's written by Molly  Wizenberg of Orangette, a blog which I have loved for some time now and which is one of those rare finds that combines really lovely photography, delicious recipes and beautifully written stories.  I love Molly's cooking (and eating style), it's a lot like mine in that she enjoys simple, classic foods, prepared at home with the best quality ingredients you can find.  She spent a lot of time in Paris and so the French style is often reflected in the dishes she makes.

I took Molly's advice when she recommended serving this ratatouille with a piece of crusty bread to dunk into the liquid at the bottom of the bowl.  And I have to agree that this would definitely be the way to go.  Also, she's right when she said that it gets better the next day after the flavors have a chance to marry in the refrigerator overnight.  So, even if you're the only one eating this, I recommend you make the full recipe so you can have leftovers for the next couple of days.  It's so delicious, you won't mind having to eat it a couple of days in a row, in fact you'll look forward to it.

I changed the recipe around a little, adding summer squash, as I had some on hand.  A Homemade Life is full of wonderful recipes and memories, worded so perfectly that you really get to know Molly.  It's an easy read and one that will have you heading straight for your kitchen, inspired by her simple and beautiful cuisine.

Roasted Eggplant Ratatouille
serves 4
adapted from A Homemade Life

1 pound eggplant, sliced crosswise into 1-inch thick rounds (this is approximately 1 medium-large eggplant)
olive oil
1 pound zucchini + summer squash (or any combination of the two) trimmed, halved lengthwise and sliced into 1/2 inch thick half-moons (this is approximately two large squash)
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme - the leaves only, stripped from the stems (stems discarded)
1 bay leaf
1/4 cup finely chopped fresh basil

Preheat the oven to 400 degrees F with a rack in the middle.

Lay the sliced eggplant on an oiled baking sheet and drizzle on about 2 tablespoons olive oil, rubbing the oil onto the eggplant slices, making sure both sides are coated.  Bake for 30 minutes, flipping the slices after 15 minutes, until they are lightly browned on both sides.  Remove from the oven and cool slightly, then chop into 1-inch pieces.  Set aside while you prepare the rest of the ratatouille.

Heat 2 tablespoons olive oil in a large, deep skillet or dutch oven over medium-high heat.  Add the zucchini and cook 10-12 minutes, stirring occasionally until just beginning to soften and turn golden.  Remove from the pan and set aside with the cooked eggplant.

Add a little more oil to the pan, just enough so the bottom is lightly coated, then add the onion and cook over medium heat, stirring occasionally for about 5 minutes.  Add the red bell pepper and garlic and cook just until tender for another 5 minutes, stirring occasionally.  Add the chopped tomatoes, salt, thyme leaves and bay leaf.  Stir, reduce heat to low and cover the pan with the lid.  Cook 5 minutes, then add the eggplant and zucchini back to the pan, stir and re-cover with the lid.  Cook 15-20 minutes or until everything is tender.  Adjust seasoning with salt and black pepper, as necessary to taste.  Stir in the basil and remove from heat.

Serve ratatouille hot or warm in a bowl with crusty bread for dipping and with a poached or fried egg on top, if desired.

Fig and Prosciutto Pizza with Arugula

After last week's Bruschetta Pizza you would think my pizza craving would have been satisfied.

Well, if that's what you thought, you clearly don't know me so well.

Pizza Every Day would probably be my platform if I were running for president.  I am a pro at justifying pizza as a healthy meal (it hits 3 food important food groups!)  It's one of the great comfort foods of our time.  Yeah, I pretty much love the stuff.

This version is similar to a flatbread (obviously just another, fancier, name for pizza) we had at Cru Cellars, our local wine bar just down the street (within stumbling distance, I like to say).  Theirs had bleu cheese where this one uses mozzarella and parmesan.  Theirs was a rectangle, this a circle.  To-may-to, to-mah-to.  And this is a Pioneer Woman recipe, so you know it's going to be good.

The original recipe makes one large pizza but I roughly halved it to use the remainder of the Trader Joe's pizza dough I had in the refrigerator and made two small pizzas out of it.  The recipe can be doubled for a full 1 pound ball of pizza dough if serving more than 4.

sauced...

cheesed...

baked...

topped....

Served.

I also think this would make a nice appetizer if you formed it in the shape of a long, thin rectangle and sliced it crosswise into strips, squares or triangles.

Fig and Prosciutto Pizza with Arugula
serves 3-4
adapted from The Pioneer Woman

1/2 of a 1 lb ball of prepared pizza dough
2-3 Tablespoons fig butter (I used Trader Joe's, or fig jam, or fig spread)
1/2 cup shredded mozzarella cheese
kosher salt and fresh ground black pepper
1/4 lb shaved or thinly sliced Prosciutto
2 large handfulls arugula, washed and dried
2 Tablespoons shredded parmesan cheese


Preheat oven to 450 degrees for at least 20-30 minutes.

Meanwhile, let refrigerated pizza dough sit out at room temperature for 20 minutes.  Then, roll the dough out into a thin circle about 1/4-1/3" thick on a floured surface, or alternately make two "personal size" pizzas.  Transfer the pizza dough onto a lightly oiled, rimless baking sheet.

Spread the fig butter across the pizza dough in a thin, even layer.  Then, evenly distribute the mozzarella cheese over the fig butter and sprinkle on a pinch of kosher salt and black pepper.  Transfer the baking sheet into the preheated oven and bake 10-15 minutes (or up to 20 minutes, depending on thickness of your pizza crust) until the cheese is bubbling and the crust is golden brown.

Remove the pizza from the oven and immediately top the hot pizza with the slices of Prosciutto.  Before serving, top the pizza with the arugula and the shredded parmesan cheese.  Cut into wedges, slices or squares and serve warm.

For 1/2 pound of pizza dough, this should make 1 medium pizza or two "personal" pizzas.  This will serve 2 very hungry individuals or 3-4 normal people.

What are your favorite pizza toppings?  What was the best pizza pie you ever had?  


I generally go for the veggie pizza - loaded up with onions, bell peppers, olives, mushrooms but I wouldn't turn down a slice with some italian sausage thrown on there too.

The best pizza I ever had was on my honeymoon in Napa at a place called Azzurro.  I had the Salciccia  which was a thin, crisp, ever-so-slightly-charred crust with fennel sausage, onion, mozzarella cheese and tomato sauce.  Perfecto!

Grilled Corn, Barley and White Bean Salad

Grain salads are some of my very favorite foods year round but especially when summer's bounty brings sweet corn, ripe tomatoes and abundant basil to the farmer's markets.  

Photo from this June's monthly Hyde Park Village Fresh Market

I find these salads so satisfying, filling and fresh, and the possibilities for variation are endless.  You can use different grains - quinoa, rice, barley, couscous, farro or wheat berries.  Use whatever fresh veggies are in season - summer squash, zucchini, cucumber, corn, tomato, asparagus...  Pick herbs from your own pots.  For dressing, a simple homemade vinaigrette is perfect, or if you're in a hurry try your favorite bottle of store-bought vinaigrette.  See what I mean, endless possibilities.

Here are a few of the other grain salads I have made and shared:

• Superfood Quinoa Salad with Shrimp and Lemon Vinaigrette
• Mediterranean Red Quinoa Salad with Lemon-Tahini Dressing
• Chipotle Quinoa with Corn and Black Beans
• Mixed Greens with Herbed Lentils, Roasted Butternut Squash and Goat Cheese (not really a grain but similar in style)

This particular salad was filled with some of my favorite summer flavors - sweet corn, tomatoes and basil.  I used cooked pearled barley because I like the size of the grains and the satisfying chew but you could always  try some wild rice or cooked quinoa in its place - really, whatever you have on hand.

My favorite way to eat this salad is on top of a bed of baby mixed greens, arugula or spinach for lunch.  The addition of the white beans makes this a bit sturdier than most pasta or grain salads, and with the filling fiber and protein in the beans, it is perfect for a light lunch.    Or alternatively, omit the leafy greens and serve it as a side-dish with grilled or roasted chicken, barbecue pulled pork, or a piece of pan-sauteed flaky white fish for dinner.  I like to think of grain salads as a healthier version of cold pasta salads, so they are perfect at tailgates, barbecues, potlucks or just a good old summer cookout.

Grilled Corn, Barley and White Bean Salad
serves 2-3, generously (this recipe can easily be doubled or tripled)

2 ears corn
juice from 1/2 a lemon (or up to 1 lemon, juiced)

2 tablespoons extra virgin olive oil (or up to 3 tablespoons)

salt and pepper, to taste (I used a scant 1/2 teaspoon kosher salt and scant 1/4 teaspoon fresh ground black pepper)

1 cup cooked barley
2/3 cup canned white beans, drained and rinsed
3 green onions, the white and green parts, thinly sliced
2 ounces fresh mozzarella cheese, chopped into small bite-size pieces
2 tomatoes, partially de-seeded and diced
generous handful arugula leaves (about 1 cup loosely packed)
1/4 cup (loosely packed) chopped fresh basil


On an outdoor grill over medium heat, grill the shucked and rinsed corn for about 10-15 minutes, turning every few minutes, until the corn has light char-grill marks on all sides.  Once cooked, strip the kernels off the cobs using a knife and allow to cool to room temperature.

While the corn cools, make the vinaigrette:  in a small bowl whisk together the lemon juice, extra virgin olive oil, salt and pepper.  Set aside.

In a large bowl, add the cooked, cooled corn kernels, cooked barley, beans, green onions, cheese, tomatoes, arugula and basil.  Pour the prepared vinaigrette over and toss gently using 2 large spoons.  Taste and add additional lemon juice, olive oil, salt and pepper if necessary.  Add the chopped basil and toss once more, gently.  Serve at room temperature or better yet, chilled in the refrigerator for 2-3 hours or prepare up to 2-3 days ahead of time.  (If preparing the salad more than 2-3 hours ahead of time, hold off on adding the chopped basil and the arugula until ready to serve, as these are prone to wilt if stored for more than a few hours time).

Also - for those of you hoping to make homemade popsicles this summer, I spotted these star-shaped popsicle moulds at Target today in the dollar section at the front of the store for $2.50!   Hurry and get them before they're sold out!  Might I suggest you try my Mango-Yogurt popsicle recipe?

What is your favorite dish to bring to summer cook-outs and barbecues?  I always like bringing a dessert because it gives me the chance to try a new recipe!  Some past hits have been Dulce de Leche Cheesecake Bars and Chocolate Whoopie Pies.

Bruschetta Pizza

As a military wife there are plenty of times I find myself eating dinner solo.

Deployments, TAD's, TDY's (same thing?), FEX's...you get the point.  (If you have no idea what those acronyms mean, you must not be a military spouse).  There are seemingly endless reasons why I have gotten really good at cooking for one.

Dinners for one need to be simple.  On those nights when Brian is away, that's my chance to indulge in sappy Lifetime movies or Rom-Com's from Netflix (better yet, 1980's Rom-Com's from Netflix - Can't Buy Me Love, anyone?!).  I don't have time for braising meats, deglazing a pan or reducing a sauce.

 

Dinners for one need to be healthy.  Eating alone is no excuse for eating junk.  Never ever.

Dinners for one need to be delicious and fresh.  There is nothing more depressing than re-heating the same leftovers three nights in a row because you made way too much for one person.

I came up with this Bruschetta Pizza For One on one of those nights when I wanted something that fit all of those criteria.  Simple, healthy, delicious, fresh.  Check.

Pizza for one can be simple if you use pre-made pizza dough from the grocery store (I like Trader Joe's). Just rip off a small piece of dough (about 1/2 the size of your fist) from the 1-pound dough ball.  That should give you the perfect size portion for one.  (When working with prepared dough, always let it sit out at room temperature for 20-30 minutes before trying to work with it).  Then, just roll or press it out on a floured surface so it's thin.  I recommend baking the raw dough, brushed with garlic oil, on a pre-heated baking stone for 5 minutes before topping it.

Trader Joe's Garlic Naan makes a delicious pizza crust for one!  I also like Trader Joe's Balsamic Vinaigrette dressing.

If you prefer not to use pizza dough (or to save yourself one step in the recipe), try using a piece of garlic Naan bread, an Indian flatbread.  I've seen it by the deli at the grocery store or Trader Joe's sells it frozen in a resealable package.  Just pull a piece from the freezer, brush it with a little olive oil and you're set, no need to thaw it first.  Pita bread would also work, as a substitute.

I've made this pizza several times with both the Naan and the pizza dough.  I can't say I prefer one or the other - both are delicious, easy to work with and compliment this recipe beautifully.

Bruschetta toppings

Pesto + Balsamic Vinaigrette "pizza sauce"

Ready to bake

Bruschetta Pizza for One
serves 1
an original recipe

1 3-4 oz piece of pizza dough, rolled or pressed thin OR 1 slice of garlic Naan bread
extra virgin olive oil
1 heaping tablespoon prepared pesto
1 1/2 tablespoons balsamic vinaigrette salad dressing
3 tablespoons diced fresh tomato (about 3-4 diced cherry tomatoes, 1/3 of a medium tomato or about 1 Roma tomato)
2 tablespoons diced red onion
1 garlic clove, finely minced
2 tablespoons crumbled feta cheese
fresh basil, torn or thinly sliced (optional)

Preheat a baking stone in the middle of the oven to 400 degrees for 30 minutes while you prepare your pizza ingredients.

(Pick up with the next step if using frozen or fresh Naan bread).  If using raw pizza dough:  press the dough into a thin (1/4-1/2'' thick) circle on a well-floured surface.  Brush dough with 1 tablespoon of extra virgin olive oil.  Par bake the pizza dough on the pre-heated baking stone for 5 minutes, then remove from the oven.

In a small bowl, stir together the pesto and the balsamic vinaigrette.  Add the diced tomato, onion and minced garlic to the bowl and toss in the pesto-vinaigrette.

Transfer the entire contents of the bowl onto the par-cooked pizza dough or the Naan bread and spread it out to cover the surface of the bread.  Top the pizza with the crumbled feta.  Transfer the pizza onto the baking stone in the center of the oven and bake at 400 degrees for 10 minutes.

Remove from the oven when the crust is cooked, slightly brown on the bottom and the feta is just barely melting.  Top with the basil.

Island Pork Tenderloin with Blueberry-Watermelon Salsa

This is one of those recipes that is easy enough to whip up on a weeknight but unique enough to serve to company.  I've made it a couple of times and varied up the salsa depending on what fruit I have available.

For the first iteration of this recipe, I made a Pineapple-Citrus salsa but this time we had a whole watermelon and at least 5 pounds of blueberries (from blueberry picking the other weekend) so Blueberry-Watermelon salsa it was.  Delicious, and a perfect compliment to the caribbean flavors going on with the pork.

You can double the recipe for two pork tenderloins to serve 6-8.  For the salsa, substitute whatever fruit you have on hand:  pineapple and tangerine work great, or try grapefruit and naval oranges.

Island Pork Tenderloin with Blueberry-Watermelon Salsa
serves 3-4
liberally adapted from Gourmet (as found on Epicurious)

1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon smoked paprika
1 tablespoon dijon mustard
(1) 1 1/4 lb pork tenderloin
1 tablespoon extra virgin olive oil

Blueberry-Watermelon Salsa, recipe below


Preheat oven to 400 degrees F.

In a small bowl, combine the first 7 ingredients.  Rub the mustard all over the pork tenderloin to coat.  Then, coat the pork tenderloin with the spice rub.

In a 12-inch oven-proof skillet, heat the olive oil over medium-high heat until hot and sear the pork tenderloin on all sides, 3-4 minutes per side.  Transfer the skillet into the oven and roast 15-25 minutes until the internal temperature registers 145 degrees in the center.  Remove the skillet from the oven, tent the pork with aluminum foil and allow to rest for 10 minutes to allow the juices to redistribute (and the internal temperature of the pork will rise to 160 degrees).  Slice pork and serve topped with the salsa.

Blueberry-Watermelon Salsa
serves 3-4

1/2 cup blueberries
1 cup diced watermelon (1/2'' dice)
1/4 cup diced red bell pepper
2 tablespoons sliced green onions
1 tablespoon lime juice
1 tablespoon minced jalapeno
1 tablespoon minced cilantro
salt and pepper, to taste

In a medium bowl, combine all of the ingredients for the salsa and season with the salt and pepper.  Refrigerate one hour or more and serve on top of the pork.

dinner is served, with turnip "fries" and salad

Dijon Herb Salmon with Braised Lentils

This dinner was one of our recent favorites and it came together in less than 45 minutes, definitely worth sharing for that fact alone, plus it is super healthy and really delicious.  Plus, if you're anything like me, you will probably have all of the ingredients on hand too.  Win!

I stocked up on MSC-Certified Wild Alaskan Sockeye Salmon when it was on sale at Whole Foods a few months ago and we've stored the vacuum-sealed filets in the freezer ever since then (they came vacuum-packed).  When salmon is on the meal plan, I thaw the whole package in the refrigerator overnight and it's completely thawed by the following evening when it's time to cook dinner.  At that point, it just gets a quick rinse and pat dry, and then I go over it with my fingers to make sure there aren't any bones.  If there are, they get pulled out with tweezers and it's ready to go.  Simple.

I served the salmon on a bed of my favorite Herb Braised Lentils (I've posted the recipe before, see it here).  They went together perfectly and the meal was both filling and completely delicious, while still feeling healthy (and it was!).  The original recipe says you can grill the fish, or use a grill pan, but I just broiled it since I'm not much of a griller (I leave that to my hubs) and I don't own a grill pan.  It turned out fine, although a touch on the well-done side - oops!  Mine was an especially thin salmon filet, so just keep an eye on it if you go that route, and plus it was Wild Sockeye, which tends to be leaner and can therefore get a bit dry if over-cooked.

Dijon Herb Salmon
serves 4
adapted from Skinny Taste

4 garlic cloves
1 heaping teaspoon dried Herbs de Provence
1 teaspoon red wine vinegar
2 teaspoons extra virgin olive oil, divided
2 teaspoons Dijon mustard
non-stick cooking spray
1 1/4 lb Wild Alaskan Sockeye Salmon filet (mine was about 3/4'' thick), rinsed and patted dry
kosher salt and black pepper, to taste
lemon wedges and sprigs of fresh thyme, for serving

Preheat broiler to High and set an oven rack 4-6'' from the heat source.

Using a mortar and pestle, mash the garlic cloves with the herbs, vinegar, 1 teaspoon of olive oil and the mustard until it becomes a paste (make sure to break up the garlic cloves very well).  Alternatively, you could use a mini food-processor/chopper for this step.  Set aside.

Line a baking sheet with a piece of aluminum foil and spray with the non-stick cooking spray.  Place the fish on the sheet, skin side down, and brush the flesh with the remaining teaspoon of olive oil.  Season with the salt and pepper.  Broil the fish 4-5 minutes, spreading the Dijon-Herb sauce onto the fish for the last minute of cooking time - the actual amount of cooking time will vary depending on the thickness of your filet.  A thicker salmon filet will require up to 7 or 8 minutes of broiling.

Top the fish with the sprigs of thyme and serve with lemon wedges, on top of a bed of the prepared Herb Braised Lentils.

Chipotle Quinoa with Corn and Black Beans

I have another delicious quinoa recipe to share with you (!).  I don't know about you but I can never have too many quinoa salad recipes.  They are delicious hot, cold, or at room temperature. They are healthy, filling and make fantastic leftovers on top of a big green salad.

Prepared quinoa salads are a perfect side dish to take on a picnic or bring to a barbecue because they can be prepared ahead of time, and I actually think they taste better after sitting in the fridge for a day or so.  And they are a healthy alternative to the usual fare found at most barbecues and potlucks, like heavy mayo-laden potato and pasta salads, potato chips and creamy, cheesy dips.  I'm not saying you shouldn't try those other tasty foods, but just fill up on the quinoa salad first, so you're not so tempted to go back for seconds on the mac and cheese.

At this point, you may be asking yourself:  is this turning into a vegetarian food blog?  The majority of my recipes I've posted the last few months have been vegetable or grain-based dishes and meat has been making fewer appearances on our dinner table too, lately (although we are still eating plenty of sustainable fish).  Well, the answer is:  no, we're not vegetarians and I'm not making this a vegetarian blog.  It's just that we have adopted a more plant-centric diet and so naturally, that comes through on this blog, since it's a record of our successful home-made meals.

There are many reasons for eating fewer processed foods and less meat, especially the conventionally-raised sort.  I have been meaning to talk specifically about my food philosophies and how they came to be on the blog for some time now, but I haven't had the chance to really compose my thoughts into a concise manifesto just yet.  I will, I promise I will, because I think it's so important - in fact, it is coming to be one of the defining themes of my life.  But for now, I will leave it with just this:  in my opinion, the American obesity epidemic (and prevalence of diseases such as diabetes and heart disease) and much of the pollution of our environment can be traced to the same root cause:  the large amount of animal products and processed foods in American diets.

This recipe comes from Mark Bittman's The Food Matters Cookbook, which I absolutely love.  It's full of simple and flavorful dishes that emphasize the use of a wide variety of vegetables and whole grains and uses animal products in smaller quantities.  I really agree with Bittman's food philosophy that he describes in the book:  eat more plants and fewer processed foods and animal products, for this will not only shrink our waistlines but improve our health and that of our environment.

This Mark Bittman recipe for quinoa that I'm sharing today used one of my favorite flavor combinations:  chipotles and black beans.  (If it looks familiar it's because I've combined these flavors in patties, tacos and soup!)  Chipotles are smoked jalapenos, so they're spicy.  They come packed in adobo sauce, in a small can that can be found in the Hispanic foods aisle of the grocery store.  Since most recipes only call for 1-2 chiles, I save the rest of the can, the chiles and the sauce, in a freezer-safe ziploc bag in the freezer, then break and thaw pieces as needed.

We ate the Chipotle Quinoa as a side dish with a filet of MSC-Certified Sockeye Salmon and salad but in a larger portion, it would be a hearty entree as well, and tastes delicious on top of a bed of mixed greens too.

This recipe is vegetarian, vegan and gluten-free.  For gluten-free, make sure to use certified gluten-free vegetable stock, a gluten-free beer (there are a few out there!), or water.   Also, make sure to check the label on your chipotles in adobo for hidden gluten (La Costena brand is gluten-free).

Chipotle Quinoa with Corn and Black Beans
serves 4-6
adapted from The Food Matters Cookbook

2 tablespoons olive oil
1 sweet yellow onion, chopped
2 large cloves garlic, minced
1-2 canned chipotle chiles, minced, with some of their adobo sauce (I used less than 1 chile because I'm a wimp - these are spicy!  Just go by your palate, depending on how spicy you like it)
1/2 teaspoon dried oregano
1 cup quinoa, well-rinsed and drained
salt and pepper
1 1/2 cups cooked black beans (or use 1 can, drained and rinsed)
1/2 cup corn (I used frozen)
1 1/2 cups vegetable stock (or beer or water)
lime wedges and 1-2 thinly sliced green onions, for serving

Heat the oil in a medium sauce pan over medium heat.  Once hot, add the onion and cook until just beginning to soften, about 3 minutes.  Then, add the minced garlic and cook, stirring another 2 minutes.  Add the chipotles and adobo sauce (start with a little, and add more if you're braver than me), oregano and continue stirring for one more minute.

Increase the heat to medium-high, add the quinoa and continue to cook, stirring frequently for 3-5 minutes.  Add the beans, corn, stock and some salt and pepper (start with about 1/4-1/2 teaspoon of each, you can add more just before serving it, if necessary) and bring to a boil.  Stir, cover and reduce heat to low.  Simmer, covered for 15 minutes.

Uncover the pot after 15 minutes and test the quinoa for doneness (if the quinoa is still crunchy, make sure there is enough liquid to keep the bottom of the pot moist, cover and cook an additional 5 minutes or so).  Once cooked, taste and adjust the salt and pepper, as necessary.

Serve warm, room temperature or chilled, topped with the green onion and lime wedges on the side.