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Discussion Starter · #1 ·
I was going to email this to Altoids, but since i am going to type it up anyways, i thought i would share this recipe. This is from the book "The Bold Vegetarian" by Bharti Kirchner<br><br>
East West Eggplant Stew<br><br>
2 tbs olive oil<br>
1 cup finely chopped onion<br>
3-5 large cloves garlic, minced<br>
1 tbs ground cumin<br>
1/2 tsp ground tumeric (if i had none, i just used curry powder)<br>
1.5 lbs Japanese eggplant (i prefer these hugely!) or 1 medium sized regular egplant cut into 1 inch cubes<br>
2 Roma (plum) tomatoes, unpeeled, seeded and coarsely chopped<br>
1 large green bell pepper, coarsely chopped<br>
one 16 oz can tomato sauce<br>
2 tbs chopped fresh basil or 2 tsp dried<br>
1 tsp tamarind concentrate (i never used this because i never found it!)<br>
2 tsp sugar<br>
salt to taste<br>
chopped cilantro for garnish<br>
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1. in hot oil in large saucepan, saute onion until it is richly browned, 8-10 mins. Add garlic, cumin, turmeric, and stir until evenly distributed in oil. Add eggplant, toms, green pepper, and tom sauce. Bring to boil. Lower heat and simmer, covered 20-30 minutes, or until eggplant are almost tender. During this period, uncover occasionally and stir, add a little water if the mixture sticks to the bottom.<br>
2. add basil, tamarind, sugar, and salt. Simmer, covered, another 10 minutes. Let stand for a few minutes before serving to help develop flavor.<br><br>
Serving sugestion: serve over rice, jasmine preferred. Serve over quinoa or plain brown rice. Serve with warm chapatis for a light lunch, or drain ans serve in pita pockets.
 

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Discussion Starter · #2 ·
Quinoa Salad:<br><br>
1 cup of dry quinoa, cooked<br>
let it cool and then add to that:<br><br>
1 can chickpeas/garbanzo beans, rinsed and drained<br>
1/2 - 1 purple onion diced<br>
1/2- 1 english/seedless cucumber diced<br>
1/2 red pepper diced<br>
1/2 yellow pepper diced<br>
2 tomatoes diced<br>
a splash of soy sauce<br>
a healthy dosing of balsamic vinegar (i use a TON, but all by taste, slowly adding more)<br>
salt and pepper to taste<br>
you can even top with some parmesan cheese.<br><br>
Mix it all together and chill, tastes best next day.<br><br>
If you cannot find Quinoa, you can make it with couscous. The original recipe was couscous, but i found quinoa tasted much better.
 

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Quinoa in acorn squash:<br><br>
Cook quinoa. Add onions, raisins, walnuts, parmesan cheese. Scoop into half an acorn squash. Bake the squash. Mmm.
 

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I love quinoa. I have a recipe at home for quinoa with chickpeas. I'll post it.<br><br>
North African Quinoa with Chickpeas<br><br>
1 1/2 c veggie broth<br>
1 T olive oil<br>
1 t cumin<br>
1/2 t coriander<br>
1/4 t cinnamon<br>
1/2 t salt<br>
1/4 t black pepper<br>
1 cup quinoa (rinsed)<br>
1 can chickpeas<br>
2 t lemon zest<br><br>
Combine the broth, oil, cumin, coriander, cinnamon, salt & pepper in a saucepan. Bring to a boil and add the quinoa. Cover and lower heat, simmer for 10-15 minutes until liquid is absorbed. Stir in the chickpeas and lemon zest.
 

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Discussion Starter · #5 ·
Here is the very first Quinoa recipe i ever made. When i was in graduate school and becoming super healthy freakoid, a friend gave me this to make for me and DH's first anniversay dinner (1st year dating).<br><br>
Quinoa Stuffed Peppers.<br>
Ingredients:<br>
2 cups water or stock<br>
1 cup dry quinoa, well rinsed and drained<br>
2 lg red bell peppers, halved and seeded<br>
2 lg green bell peppers, halved and seeded (i preferred to make all red)<br>
Veg or olive oil for spraying peppers and casserole dish<br>
The Stuffing:<br>
2.5 tbs olive oil<br>
1/2 med onion finely diced<br>
1 carrot finely diced<br>
2 stalks celery, finely diced<br>
2 cloves garlic finely minced (1 tsp)<br>
1/2 tsp cumin<br>
1 tsp chili powder<br>
1/8 cup finely chopped fresh oregano<br>
1/8 finely chopped fresh basil<br><br>
salt to taste<br><br>
Veg oil for spraying<br>
1/2 cup water or veg stock<br><br><br>
Recipe:<br>
In saucepan bring 2 cups of water or stock to boil, add quinoa to it, simmer on low heat covered. Cook until all liquid evaporated and quinoa very tender, about 30 mins. Set aside (you can make this up to two days before recipe)<br><br>
Preheat oven to 400F.<br>
Spray pepper halves with ol and season with salt<br>
Place peppers on baking pan and bake for 15 minmutes, until softened a little<br>
To prepare stuffing:<br>
Heat olive oil in pan, saute onion, carrot, celery, garlic, cumin, and chili powder for 3-4 minutes, until veggies soften and become lightly browned. Add cooked quinioa, oregano, basil, and continue to sautee for one more minute until all are blended well. salt to taste.<br><br>
Fill each pepper half with an even amount of stuffing and place in a well oiled casserole dish and add the 1/2 cup water or broth to dish. COver with foil and bake for 20-25 minutes.
 

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This isn't a recipe, per se, but it's a great way to eat it!<br><br>
Quinoa + Acorn Squash + dried cranberries/raisins + pine nuts<br><br>
Bake Squash, slice in half.<br>
Prepare Quinoa as directed on box.<br>
Scoop Squash.<br>
Mix innards with Quinoa, dried fruit and pine nuts (if desired).<br>
Squish back inside Squash.<br>
Serve.<br>
Eat.<br>
Enjoy.
 

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I made my quinoa dish, a recipe all my own:<br><br>
add 1 tablespoon to a deep pan<br>
saute 2-3 andouille sausage links, coarsely chopped, in the oil until cooked through and slightly brown<br>
remove to a plate<br>
saute one cup chopped onion over medium high heat for 5 minutes, scraping up bits<br>
add chopped red pepper and cook for 2 mor eminutes<br>
add 1 cup quinoa<br>
stirring occasionally, cook for 5 minutes<br>
then add 1 3/4 chicken stock<br>
add cooked sausage<br>
cover and cook for 15-25 minutes, depending on how much water is at the bottom of the pan<br>
uncover if a lot of liquid remains<br>
add chopped cilantro and serve
 

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There are so many great recipes on this board, I'm going to start copying them into this thread when I see them on other threads. This way, we will have one go-to place. And if you have any favorite recipes that you'd like to see in this thread, post away or PM me if they're posted elsewhere.<br><br>
For now, we'll start with one thread. If it gets too long, maybe we'll split them up by category.<br><br>
Now get cooking!
 

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Sort of inspired by a Rachel Ray episode I saw the other day:<br><br>
Mixed lettuce<br>
1/2 braeburn apple quartered then thinly sliced<br>
1/4 red onion, thinly sliced<br>
asiago cheese shavings<br><br>
1 lemon, juiced<br>
3 tbsp olive oil<br>
1/2 tsp dried thyme<br>
salt/pepper to taste<br><br>
Juice the lemon into a bowl and whisk in the olive oil. Mix in the thyme and salt/pepper. Add the sliced apples and onions into the dressing to prevent browning and marinate!<br><br>
Toss the lettuce into a big ol' bowl (you will want lots!) and top with the 1/2 the apple mixture. Use a vegetable peeler to shave a block of asiago cheese (or other hard cheese) on top! Eat and repeat! <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy">
 

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Aww look! I made the official thread! <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 

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Neat recipes, I am going to try the eggplant one for sure. I know I can get Tamarind Extract.......there's a large Indian community near me. Do you want a jar (or however it comes) Meri?
 

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Discussion Starter · #12 ·
no, i am fine. i think the recipe is great without it. I have since seen it in the stores, but when i bought the cook book many many years ago, it was hard to come by. But thank you for the offer <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 

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<b>Pea and pesto soup.<br></b><br><br>
Put the contents of a bag of frozen peas into a pan and add enough stock to cover them (I used vegetable stock powder; for the non-vegetarians, a good ham stock would, I think, be very good). Cook for 10 minutes or so, until the peas are cooked. Blend until smooth. Add a spoonful of readymade pesto (or home-made if you have it).<br><br>
It's much more than the sum of its parts.
 

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Discussion Starter · #15 ·
we need more soups, main dishes, shakes and smoothies, and runners fuel <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile"> Maybe some more breads. <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile"> And breakfast foods <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile"> I think SGH should submit her oatmeal recipe <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 

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Here's a breakfast recipe I posted in the 30s thread today:<br><br>
My fave granola recipe at the moment:<br><br>
8 cups oats<br>
2 cups coconut<br>
1/2 cp corn meal<br>
1/2 cup almonds (or cashews)<br>
1/2 cup (or handful) flax or sesame seeds<br>
1 cup veg/canola oil<br>
1 cup water<br>
1 cup honey<br>
1/2 tsp salt<br>
1/2 tbsp vanilla extract<br>
1/2 tbsp almond extract<br><br>
Mix dry ingredients together and wet ingredients together in separate bowls. Combine, then spread on cookie sheets and bake at 200* for 4-6 hours. Yes, you read that right. No, don't try to cook it faster. It burns. I tried. What I do is set the oven overnight with the cook timer that auto turns off the oven when it's done. Then I wake up to tons of granola-y goodness! You can divide this recipe in half, too. Keeps fresh for a long while, though.
 

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Here's a main dish contribution. I posted it the other day at the PRT-<br><br>
Pasta Salad-courtesy of Grey Poupon<br>
List of Ingredients<br><br><br>
* 1/4 cup Grey Poupon<br>
* 1/2 cup olive oil<br>
* 1/4 cup red wine vinegar<br>
* 2 scallions<br>
* large clove minced garlic<br>
* large tomato seeded and chopped<br>
* broccoli, carrots, bell pepper, pea pods, button mushrooms<br><br><br><br>
Instructions<br><br>
1. Mix together the first 6 ingredients (usually doubling the oil/mustard/vinegar) and let sit for 1 hr at room temperature.<br>
2. Then I steam whatever veggies I have, broccoli, carrots, pea pods, bell peppers. Then I cook about a pound of curly noodles in the water I steamed the veggies in. At the end I add sliced raw button mushrooms and chopped black olives.<br>
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Pasta Fagioli<br><br><br>
Quite a few variations of this don't use any meat, while some use just about any meat leftover. If you are going the no meat route, use a tablespoon or two of olive oil and saute the onions and stuff and go from there.<br><br>
1 lb Turkey or Chicken Italian Sausage<br>
1 cup diced onions<br>
1 cup sliced carrots<br>
1 cup chopped celery<br>
2 cloves minced garlic<br>
2 (14 1/2 ounce) cans diced tomatoes<br>
1 (15 ounce) can red kidney beans, undrained<br>
1 (15 ounce) can great northern beans, undrained<br>
1 (15 ounce) can tomato sauce<br>
1 (12 ounce) can V-8 juice<br>
1 Tbs white vinegar<br>
1 1/2 tsp salt<br>
1 tsp oregano<br>
1 tsp basil<br>
1 tsp black pepper<br>
1/2 tsp thyme<br>
1/2 lb ditali pasta, al dente<br><br>
1 Brown the sausage, drain off the fat.<br>
2 Add onion, carrot, celery and garlic and sauté until onion is clear.<br>
3 (approx 10 minutes).<br>
4 Add everything else except pasta, and simmer on low for one hour.<br>
5 Add the pasta and simmer for 5-10 minutes.<br>
6 Enjoy.
 

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Tuscan White Bean & Spinach Soup<br><br>
I usually add 1/2lb Turkey Italian Sausage<br><br><br>
2 tsp olive oil<br>
1 garlic clove, finely minced<br>
1 shallot, finely diced<br>
3-4 cups chicken broth<br>
1 (14 1/2 ounce) can diced tomatoes<br>
1 (14 1/2 ounce) can white beans (cannellini or other)<br>
1/2 cup whole wheat pasta shells or shell pasta<br>
1 tsp rosemary<br>
3 cups baby spinach, cleaned and trimmed<br>
1/8 tsp black pepper<br>
1 dash crushed red pepper flakes<br><br>
1 In a large sauce pan, sautee the shallots & garlic in the olive oil.<br>
2 Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.<br>
3 Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.<br>
4 Add spinach and cook until wilted. If freezing, it's best to leave pasta out till ready to serve.
 
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