#And cherry chipotle spice mix

[salvadorbonaparte]

I love you food that is sweet and sour. I love you food that is spicy and sweet. I love you food that is sweet and salty. Etc etc etc

[mildmayfoxe]

post the beans!!!!

ok slow beans! it's not a real recipe so much as just a set of loose ingredients and a dream. but here's what you need:

canned bean of choice. anything you'd put in a chili. usually i do black beans but this time i did pinto bc that's what i had

onion

pepper of some variety. i like poblanos but bells work just fine

tomato of choice. usually i do real tomato but this time i did tomato paste bc i didn't have any tomatoes. you can also use canned tomatoes (crushed, diced, whatev) but you probably don't want a full can

spices (cumin, paprika, chili powder, chipotle powder, chili flake, garlic, oregano, basil, etc. again: anything you'd put in chili) (use fresh garlic if u feel like it bc it will be better that way but i'm lazy & badia garlic parsley is my best friend) (salt & pep also obvi)

nutritional yeast & soy sauce!

citrus juice of choice. lime is ideal but lemon is also good

water/stock

it's been a while since i made this properly but i seem to remember that generally i do a half onion/half pep per can of beans but i think it's a full plum tomato? half a tomato? i don't know do whatever you want. i've also used cherry tomatoes for this. but this time around i did a full onion and full pepper and just one can of beans and as noted above tomato paste. i also added corn to my batch today

OK so dice up your veg. throw the onion in a pot with some oil or butter and let it get a little translucent & then put in your pepper (and fresh garlic) and let that cook a little. then if you want you can add your dry spices now so they can toast a little on the aromatics before you add wet stuff. now you put in your beans and tomato and some water! probably about a half cup to a cup of water. see how you feel. OH PUT IN CHICKEN STOCK HERE INSTEAD OF WATER! i forgot to do that this time!!!! i can't believe it! anyway you want it to be a little soupy bc it's gonna cook down. now you can add soy sauce and nutritional yeast. this is for UMAMI! it will help you make "meaty" beans. this is one of the best cooking tips i've ever learned, i put soy sauce in almost every bean thing i make. it's awesome. don't salt this until after you taste it with the soy sauce in. and don't forget the lime juice. taste it again to see if you need to add anything else. now you're just gonna let this simmer for a while, the longer the better. it's gonna cook down so if you need to add more liquid you can! usually i let this go at least half an hour. if you don't have a long time to let it cook probably go for tomato paste bc it incorporates quick- ideally your fresh tomatoes will break down nice over the long simmer. (this is why i call them "slow beans.") after you're tired of letting it sit around/when most of the liquid is gone (you still want SOME) go at it with a potato masher or the back of a spoon and get it mostly squished up until its kind of paste-y. these can be kind of wet or kind of dry, both are good. ok! it's done! you can use this in tacos, quesadillas, nachos, rice bowl, mix it in queso for dip, whatever. ENJOY YOUR BEANS!

[rainbow-filmnerd]

Prepare for a long list for this one, but different fictional characters as cupcakes.

Why that instead of cakes? Because they're smaller, one serving, and also that "I like you, have a cupcake" audio clip that's been trending. Here we go!

Michelangelo from TMNT (2012) - chocolate cake, caramel filling, peanut butter frosting, topped with crushed pretzels, potato chips, chocolate candies and mixed nuts

Raphael from TMNT (2012) - dark chocolate cake, strawberry compote filling, cinnamon frosting, topped with crushed dark chocolate pieces

Donatello from TMNT (2012) - pistachio cake, chocolate ganache filling, orange cream cheese frosting, topped with toasted pistachios

Leonardo from TMNT (2012) - matcha cake, raspberry filling, white chocolate frosting

Midoriya from My Hero Academia - vanilla cake, lime curd filling, vanilla frosting, topped with popping rock candy

Todoroki from My Hero Academia - chocolate cake, chocolate peppermint ganache filling, vanilla cream cheese frosting, topped with crushed peppermint candies

Bakugo from My Hero Academia - chocolate chili cake, chocolate chipotle ganache filling, chocolate chili frosting

Kirishima from My Hero Academia - red velvet cake, cinnamon cream cheese frosting, topped with crushed cinnamon candies

All Might from My Hero Academia - spice cake with caramel chips, apple pie filling, vanilla frosting

Tokoyami from My Hero Academia - cinnamon cake, apple pie filling, caramel frosting

Kaminari from My Hero Academia - lemon cake, lemon curd filling, toasted meringue frosting, topped with candied lemon

Mineta from My Hero Academia - vanilla cake, grape jelly filling, peanut butter frosting, topped with grape juice reduction

Iida from My Hero Academia - orange cake, blueberry compote filling, orange frosting, topped with crushed almonds

Frankie Stein from Monster High - lemon cake, raspberry filling, lemon raspberry frosting, topped with popping rock candy

Draculaura from Monster High - dark chocolate cake, cherry compote filling, cherry frosting, topped with chocolate dipped cherry and chocolate sprinkles

Clawdeen Wolf from Monster High - spiced banana cake, marshmallow cream filling, chocolate frosting

Lagoona Blue from Monster High - orange and pineapple cake, pineapple frosting, topped with toasted shredded coconut and dried chili mango pieces

Cleo de Nile - ginger and cardamom cake, honey frosting, topped with toasted walnuts and honey drizzle

Operetta from Monster High - banana cake, peanut butter frosting, topped with crumbled candied bacon and chocolate drizzle

Ghoulia Yelps from Monster High - chocolate cherry cola cake, lime curd filling, vanilla frosting, topped with a cherry and gummy worm

Eleven from Stranger Things - yellow butter cake, maple frosting, topped with maple syrup drizzle

Will Byers from Stranger Things - peanut butter cake, vanilla frosting, topped with crushed Reese's Pieces candies

Dustin from Stranger Things - chocolate cake, nougat filling, chocolate cream frosting

Virgil from Sanders Sides - chocolate cake, bittersweet chocolate ganache filling, coffee frosting, topped with crushed chocolate covered espresso beans

Patton from Sanders Sides - vanilla cake, cookies and cream filling, vanilla frosting with chocolate chips, topped with crushed chocolate chip cookies

Roman from Sanders Sides - red velvet cake, dark chocolate ganache filling, vanilla cream cheese frosting, topped with gold leaf, red velvet cake crumbs, and rainbow sprinkles

Logan from Sanders Sides - vanilla cake, mixed berry compote filling, orange frosting, topped with a blackberry

Saiki K. - chocolate coffee cake, chocolate ganache filling, whipped cream frosting, topped with crushed espresso beans and chocolate sprinkles

Hanako-kun - vanilla cake, chocolate frosting, topped with rainbow and chocolate sprinkles

Wirt from Over the Garden Wall - pumpkin spiced cake, molasses frosting, topped with chocolate candy rocks

Greg from Over the Garden Wall - banana cake, marshmallow cream filling, chocolate frosting, topped with peanut butter drizzle and chopped nuts

Sebastian Michaelis from Black Butler - dark chocolate cake, port wine cream filling, black cocoa frosting, topped with port wine reduction

Ciel Phantomhive from Black Butler - vanilla cake, blueberry compote filling, sweet mascarpone frosting, topped with fresh berries

[vanalifefoods]

HEALTHY AND DELICIOUS: BLACK BEAN CHIPOTLE RECIPES FOR PLANT-BASED FOOD

Looking for a healthy and delicious way to spice up your plant-based meals? Look no further than black bean chipotle recipes! Whether you’re a seasoned vegan or just dipping your toes into the world of plant-based eating, these recipes are sure to satisfy your taste buds and keep you coming back for more.

WHY BLACK BEAN CHIPOTLE?

Black beans are not only a staple in plant-based diets but also a nutritional powerhouse. Packed with protein, fiber, and essential vitamins and minerals, they’re a great addition to any meal. And when you add chipotle peppers into the mix, you get a smoky, spicy flavor that takes your dishes to the next level.

BLACK BEAN CHIPOTLE RECIPE IDEAS:

Here are some creative and delicious ways to incorporate black bean chipotle recipe into your plant-based cooking repertoire:

CHIPOTLE BLACK BEAN TACOS:

- Grab some soft or hard taco shells, whichever vibes with you.

- Load ’em up with spicy chipotle black beans, fresh salsa, and avocado slices — major flavor alert!

- Squeeze some lime over the top for that extra zing.

- Sprinkle on some cilantro and chopped onions to level up the taste game.

- Get ready to vibe out with this zesty and satisfying meal! 🌮

CHIPOTLE BLACK BEAN BURRITO BOWL:

- Cook up some brown rice or quinoa, your call — get that base ready to roll.

- Pile on a big ol’ scoop of chipotle black beans for that spicy kick.

- Toss in your fave veggies — roasted bell peppers, sweet corn, and juicy cherry tomatoes.

- Finish it off with a drizzle of creamy avocado dressing or cashew cream for that smooth, dreamy vibe.

- We are ready with a bowl of goodness! 🥑🌽🍅

CHIPOTLE BLACK BEAN SOUP:

- Get cozy with a bowl of chipotle black bean soup when the weather’s chilly — it’s like a warm hug for your taste buds.

- Throw together black beans, onions, garlic, and chipotle peppers in a pot with veggie broth — let it simmer until it’s super tender.

- Blend it all up until it’s smooth and creamy — no chunks allowed.

- Top it off with some chopped cilantro and a dollop of vegan sour cream for that extra hearty goodness.

- Here’s your comforting meal — it’s soup-er satisfying! 🍲

CHIPOTLE BLACK BEAN QUESADILLAS:

- Grab a whole grain tortilla and spread on some chipotle black beans — get that flavor party started!

- Add on some vegan cheese, sliced bell peppers, and onions for extra yum.

- Fold that bad boy in half and pop it in a skillet — cook until it’s crispy and golden on both sides.

- Serve it up with salsa and guac for an appetizer or main dish that’s sure to please the crowd.

- Get ready to munch on this crispy, cheesy goodness — it’s a vibe! 🌯

CHIPOTLE BLACK BEAN SALAD:

- Mix up cooked black beans with diced bell peppers, cherry tomatoes, corn kernels, and chopped cilantro — get those flavors dancing!

- Whip up a tangy lime vinaigrette with a kick of chipotle powder — spice things up!

- Toss everything together until it’s all coated in that zesty dressing — let the flavors mingle.

- This salad’s ready to rock at picnics and potlucks — fresh, flavorful, and totally Insta-worthy! 🥗✨

[evawatson068]

Tantalizing Tastes: Mastering Chicken Al Pastor at Home

If you're eager to bring the vibrant flavors of Mexico into your kitchen, mastering the art of Chicken Al Pastor is a must. This iconic dish, bursting with savory spices and succulent meat, offers a tantalizing taste of Mexican cuisine. In this comprehensive guide, we'll explore the ins and outs of Chicken Al Pastor, from its rich history to a step-by-step recipe for crafting the perfect sheet pan Chicken Al Pastor at home.

Unveiling the Essence of Chicken Al Pastor

Exploring the Essence of Chicken Al Pastor

Chicken Al Pastor is more than just a dish – it's a culinary journey steeped in history and tradition. Originating in Mexico, this flavorful creation draws inspiration from Lebanese immigrants who introduced the technique of spit-roasting shawarma to the streets of Mexico City. Over time, Mexican cooks put their own spin on the dish, incorporating indigenous ingredients like pineapple and chili peppers to create the mouthwatering masterpiece known as Chicken Al Pastor.

The Unique Flavor Profile of Chicken Al Pastor

What sets Chicken al pastor apart is its complex and irresistible flavor profile. The combination of marinated chicken, sweet pineapple, and smoky spices creates a harmonious blend of sweet, savory, and tangy notes that dance on the palate with every bite. Whether enjoyed in tacos, burritos, or on its own, Chicken Al Pastor never fails to deliver a taste sensation that leaves diners craving more.

Crafting the Perfect Chicken Al Pastor Recipe

Essential Ingredients for Chicken Al Pastor

Before diving into the cooking process, it's essential to gather the necessary ingredients for Chicken Al Pastor:

2 pounds of boneless, skinless chicken thighs or breasts

1 cup of pineapple juice

2 chipotle peppers in adobo sauce

3 cloves of garlic, minced

1 teaspoon of ground cumin

1 teaspoon of smoked paprika

1 teaspoon of dried oregano

Salt and pepper to taste

2 tablespoons of olive oil

1 cup of fresh pineapple chunks

1 red onion, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Corn or flour tortillas, for serving

Step-by-Step Guide to Sheet Pan Chicken Al Pastor

Marinating the Chicken

In a blender or food processor, combine the pineapple juice, chipotle peppers, minced garlic, ground cumin, smoked paprika, dried oregano, salt, pepper, and olive oil.

Blend the ingredients until smooth to create the marinade.

Place the chicken thighs or breasts in a shallow dish and pour the marinade over them, ensuring they are well coated.

Cover the dish and refrigerate for at least 1 hour, allowing the flavors to meld together.

Assembling and Cooking

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Remove the marinated chicken from the refrigerator and place it on the prepared baking sheet.

Scatter the fresh pineapple chunks and sliced red onion around the chicken.

Drizzle any remaining marinade over the chicken, pineapple, and onions.

Roast the Chicken Al Pastor in the preheated oven for 25-30 minutes, or until the chicken is cooked through and caramelized, and the pineapple and onions are tender.

Once cooked, remove the baking sheet from the oven and allow the Chicken Al Pastor to rest for a few minutes.

Slice the chicken into strips and serve with warm tortillas, fresh cilantro, lime wedges, and your favorite toppings.

Elevate Your Home Cooking with Chicken Al Pastor

Serving Suggestions and Pairings

Chicken Al Pastor is incredibly versatile and pairs well with a variety of sides and accompaniments. Here are some serving suggestions to elevate your Chicken Al Pastor experience:

Serve the Chicken Al Pastor in warm tortillas with a squeeze of fresh lime juice for delicious tacos.

Pair the Chicken Al Pastor with Spanish rice, black beans, and grilled vegetables for a hearty and satisfying meal.

Create a vibrant salad bowl by topping mixed greens with sliced Chicken Al Pastor, avocado, cherry tomatoes, and a drizzle of cilantro-lime dressing.

Health Benefits of Chicken Al Pastor

Despite its indulgent flavors, Sheet pan chicken al pastor recipe can be a nutritious addition to your diet when prepared with lean chicken and fresh ingredients. The dish is high in protein, vitamins, and minerals, while the addition of pineapple provides a dose of vitamin C and digestive enzymes. By opting for whole grain tortillas and incorporating plenty of vegetables, you can enjoy Chicken Al Pastor as part of a balanced and wholesome meal.

FAQs About Chicken Al Pastor

What is Chicken Al Pastor?

Chicken Al Pastor is a traditional Mexican dish featuring marinated chicken cooked on a vertical rotisserie or a sheet pan, typically seasoned with spices, pineapple, and onions.

What makes Chicken Al Pastor unique?

What sets Chicken Al Pastor apart is its combination of sweet, smoky, and savory flavors, achieved through the marinade containing pineapple juice, chipotle peppers, and traditional Mexican spices.

Can I make Chicken Al Pastor without a sheet pan?

While a sheet pan is commonly used to roast Chicken Al Pastor in the oven, you can also cook it on a barbecue grill or stovetop skillet for equally delicious results.

How long does it take to marinate Chicken Al Pastor?

For optimal flavor, marinate the chicken for at least 1 hour, or preferably overnight, to allow the marinade to penetrate the meat fully.

Is Chicken Al Pastor a healthy option?

Yes, Chicken Al Pastor can be a healthy choice when made with lean chicken and minimal added oil. It's a good source of protein and can be enjoyed as part of a balanced diet.

Conclusion: Embrace the Flavorful Tradition of Chicken Al Pastor

In conclusion, mastering the art of Chicken Al Pastor at home opens up a world of culinary possibilities. By understanding the origins, flavors, and techniques behind this beloved dish, you can embark on a delicious journey through Mexican cuisine without ever leaving your kitchen. Whether enjoyed as a quick weeknight dinner or a centerpiece for festive gatherings, Chicken Al Pastor is sure to impress with its tantalizing tastes and irresistible aromas.

[allwaysfull]

Half-Baked Harvest | Tieghan Gerard

The Basics

Everyday Bread Dough

Everyday Pancake Mix

Everything Bagel Spice

Lemon Basil Pesto

Perfect Pressure Cooker Eggs

No Knead Bread and Pizza Dough

Breakfast & Brunch

Baked Cinnamon Butter Brioche French Toast w Any Fruit Jam

Frico and Polenta Fried Eggs

Buttery Croissant Strata w Spinach and Prosciutto

Egg-in-a-Hole w Tomato and Bacon

Avocado Breakfast Tacos w Crispy Shallots & Chipotle Salsa

Pumpkin Butter Crème Fraîche Pancakes w Whipped Maple Butter

Dad’s Cheesy Eggs

Blueberry Lemon Pull-Apart Bread

Maple-Glazed Cardamom Apple Fritters

Coconut-Banana Muffins

Overnight Cinnamon Roll Bread w Chai Frosting

Appetizers & Sides

Cheesy Poblano & Bacon Quesadilla |Pickled Jalapeño Pineapple Salsa

Ricotta Toast w Honey-Roasted Grapes

Three-Ingredient Blue Cheese Bites

Burrata w Pepperonata and Tomatoes

Herb-and-Garlic Pull-Apart Rolls

Oven-Baked Cajun Fries | Homemade Creole Seasoning

Balsamic Peach and Brie Tart

The Best Pressure Cooker Mashed Potatoes

Cacio e Pepe Brussels Sprouts

Prosciutto-Wrapped Zucchini Bites w Goat Cheese and Thyme

Extra-Smooth Hummus

Maple-Cinnamon Acorn Squash

A Cocktail for Every Season

Pomegranate-Thyme Vodka Spritz

Spicy Strawberry Paloma

Peach Rosé Sangria

Honeycrisp Apple Bourbon Smash

Salad and Soup

Sun-Dried Tomato and Avocado Salad w Chicken

Everything Bagel Salad

Marinated Heirloom Tomato and Nectarine Salad w Garden Herbs

Autumn Harvest Salad

Gingered Thai Steak and Pepper Salad

French Onion Sou[

Creamy Chicken Gnocchi Soup

Broccoli Cheddar Soup

Golden Butternut Squash Soup w Crispy Sage

Salsa Verde and Brown Rice Chicken Tortilla Soup

Butter-Roasted Tomato Soup

Crispy Chicken Khao Soi Noodle Soup

Pizza and Pasta

The Meanest, Greenest Pizza

Sweet and Spicy Pineapple Pizza

Garden Basil Pepperoni Pizza

Harvest Butternut Squash and Apple Pizza

Potato and Burrata Pizza

Three Cheese and Nectarine White Pizza

Spinach and Three-Cheese Stuffed Shells

One-Pot Creamed Corn Bucatini

Spinach and Artichoke Mac-and-Cheese Bake

Penne Alla Vodka Two Ways | Traditional and Pasta Bake

Lemon Basil Pasta w Balsamic Brussels Sprouts

Grown-Up Tomato-Parmesan Pasta

Pumpkin and Sage Lasagna w Fontina

Vegetarian

Black Pepper Buffalo Cauliflower Bites

Hot and Spicy Pot Stickers

Spaghetti Squash Alfredo

Spicy Poblano Tacos w Fried Sesame Halloumi

15-Minute Garlic-Butter Ramen

Mushroom “Cheese Steaks”

Falafel Bowl w Avocado and Lemon Tahini

Moroccan Chickpea and Carrot Tagine

Veggie-Loaded Pad See Ew

Curried Thai Spring Roll Lettuce Wraps | Peanut Sauce

Spicy Potato Shakshuka

Caesar Broccoli w Eggy Fried Toast

Saucy Coconut and Chickpea Curry

One-Pot Herby Buttered Mushrooms and Wild Rice

Poultry and Pork

Walnut-Crusted Chicken w Honey and Brie

Red’s Favorite Schnitzel

Instant Chicken Gumbo

Browned Sage-Butter Chicken Pot Pie

Breaded Lemon Chicken w Burst Cherry Tomatoes

Gingered Apple Pork Chops

Paprika Rubbed “Rotisserie” Chicken

Rosemary Peach Bruschetta Chicken

Chicken Tinga Tacos

Coconut Chicken Tikka Masala

Sage Chicken w Creamy Potatoes

Caroline’s Family’s Chicken Mostaccioli

White Wine-Braised Chicken w Artichokes and Orzo

Kai’s Favorite Sesame Orange Chicken

Quick Filipino Adobo | Coconut Rice

Sun-Dried Tomato Turkey Meatball Bake

Beef and Lamb

Carne Asada Tostadas

Poblano Chili

Spiced Lamb Hummus

Sheet Pan Cuban Steak

Beef Bourguignon

Pomegranate-Braised Short Ribs w Sweet Potato Mash

Thai Basil Beef w Peanut Salsa

Korean Beef w Yum Yum Sauce

Dry-Rubbed Grilled Steak w Garlic-Butter Corn Salad

Baked Coconut-Curry Meatballs

Seafood and Fish

Lemony Halibut and Chickpeas w Farro

Jalapeño Garlic-Butter Shrimp

Parchment-Baked Greek Salmon and Zucchini w Salty Feta

Lobster Tacos w Charred Poblano Cream

Extra-Saucy Coconut Fish Curry w Pomegranate

Slow-Roasted Moroccan Salmon

Browned-Butter Scallops

Jerk Shrimp and Mango Salsa Rice Bowls | The Best Jerk Seasoning

Clams on Toast in Herbed White Wine

Herby Lobster Tagliatelle

Lemon Butter Cod w Orzo and Asparagus

Sesame-Crusted Salmon w Honey-Soy Dressing

Mediterranean Tuna and Focaccia Sandwich

One-Pot Spanish Chorizo, Shrimp, and Rice Pilaf

Dessert

Strawberry Naked Cake

Blackout Chocolate Cake

Coconut Carrot Cake

Easiest Cinnamon-Apple Tarts

Bourbon Peach Pandowdy

Strawberry Pretzel Tart w Whipped Mascarpone

Slice & Bake Snicker-Doodles w Eggnog Frosting

Butter Pecan Bars w Chocolate and Coconut

Chocolate Mousse

Swirled Banana Cake

Chocolate Peanut Blonde Brownie Bars

Chewy Browned-Butter Chocolate Chip Cookies

Fudgy Ice Cream Pretzel Cake

Blackberry Lavender Buckle

Five-Ingredient Hazelnut Brownies

[justphp]

Quinoa recipes

Quinoa recipes how to#

Quinoa recipes free#

My boyfriend who only seems to eat junk food LOVES this recipe, and that itself is a miracle. I have served this recipe with avocado slices, shredded cheddar, and a fried egg on top for a huevos rancheros-type dinner, and with chipotle marinated chicken or slices of steak on top for extra protein. Toss quinoa with shiitake mushrooms, snow peas, soy sauce and sesame oil for an Asian-inspired side dish reminiscent of fried rice. In spite of the reviews, I like the amount of beans and add both cans. I'll usually taste it at this point and expect it to taste like /too much spice/, too salty, too hot, but keep in mind that these spices will disperse to cover the beans and corn. This pesto chicken quinoa bowl is packed with herbs from the basil pesto and the Italian spice mix and gets a slight kick of heat from the red pepper. This Mason jar salad only takes around 30 minutes to prepare, and you can keep it in the fridge for up to three days. Reduce heat to low, cover and simmer until tender and most of the liquid has been. Chicken Parmesan & Quinoa Stuffed Peppers. Nutrition: 413 calories, 19 g fat (3 g saturated), 375 mg sodium, 9 g fiber, 5 g sugar, 21 g protein. Combine water (or broth) and quinoa in a medium saucepan. One of our first 5-ingredient recipes and still one of the most popular.

Quinoa recipes how to#

Because of the chicken stock, I don't use any salt, but double the cumin, add about 1.5 as much cayenne, and lots of pepper. 22 Vegan Quinoa Recipes for a Healthy, Delicious Meal. Last, but certainly not least, in our list of how to flavor quinoa, is this recipe. I toss the quinoa with them in the hot oil to toast it (Never had to soak/rinse the quinoa), and use chicken broth and part of one of those chicken stock gels for extra poultry flavor and seasoning. First, the onions and garlic seem like a lot, but I've noticed the flavors aren't really present in the final dish so I put a little bit more and brown them in olive oil with some red pepper flakes for extra heat. I've made some changes when experimenting. It only takes one pot, I can stock up on the ingredients to make it again and, for someone once hopelessly addicted to Chipotle, it satisfies my burrito bowl cravings. I have made this recipe three times and it's easily my new favorite dish.

After mixing the vegetables with the quinoa, seasoning it with salt, pepper, and crushed red chili pepper, and topping it with cilantro, prepare the dish to be served.I am a college student on a budget and have sworn to a no-eating-out to eat cheaper and healthier. Our quinoa recipe collection includes Southwestern Fajita Crockpot Quinoa, Quinoa Apple Salad, Overnight Steel-cut Oats with Quinoa, and a guide on how to.

After adding the spinach or kale, simmer it for approximately a minute, until it has wilted.

Cook for a further couple of minutes after adding the chickpeas.

After adding the carrot, continue to cook for a few more minutes.

Be sure to use pure maple syrup or raw honey.

Quinoa recipes free#

Feel free to substitute the dried cranberries for raisins or even dried cherries.

In the time it takes the quinoa to cook, heat the oil in a frying pan over medium heat and stir-fry the garlic and onion until the onion becomes translucent. This is one of the amazingly simple quinoa recipes for breakfast that features toasted pecans, cinnamon and dried cranberries.

After 15 minutes, turn the heat down to its lowest level, cover the pot, and continue to simmer the quinoa until it is done.

Mix the quinoa, coconut milk, diced tomatoes (with juice), curry powder, and ketchup or tomato paste in a medium saucepan, and then bring the mixture to a boil. RECIPES Strawberry and Spinach Salad with Quinoa and Goats Cheese One Pot Mexican Quinoa Quinoa Smoothie Quinoa Vegetable Soup Quinoa, Apple and Bran.

The quinoa takes only 15 minutes to cook in the coconut milk and tomatoes, and the result is a delicious and filling supper. 100% Vegan and Gluten-Free.

[severestarlight]

145 Calorie Burrito Bowl Recipe 🌯 ✨

Ingredients:

- My 65 cal spanish rice recipe

- 1/4th a cup of black beans (55 cal) (I prefer the Goya brand but whatever brand you have at home is fine)

- One half of a Goya spice packet (0 cal) ✨ (this seems like a weird ingredient but they have it at supermarkets in the hispanic/world food sections)

- Three tablespoons of chopped onion (5 cal)

- Five cherry tomatoes, cut in half (15 cal)

- A hint of lime juice (0 cal) ✨

Directions:

- Make my Spanish rice recipe and set aside for later

- Combine black beans, onion, and spice packet in a pan, let sauce for ten minutes on low heat in a small pan

- Combine onion, lime juice, and tomatoes in a small bowl and mix. Let sit for a few minutes to get those lime juices into the other veggies 🍅 😊

- Put the rice in a bowl, and layer the other ingredients on top! I find that this recipe by itself is a great lunch, and amazing for stopping those pesky chipotle cravings 😏 HOWEVER if you want something a little more nourishing I recommend adding some grilled chicken on top of the bowl, for some extra protein. That will add about 70-150 cal depending on how much you put, but adds a lot more nutrients making this a much more satiating meal 😊 ✨ 💐

[psflavor]

The Well-Stocked Pantry

If you struggle to eat well, you are more than likely among the nutrient-deficient majority - and you aren't getting what it takes to live fit, fueled, and satisfied. Here's the bottom line: We will only eat well and cook well if we fill our pantries with the right foods. Keeping your kitchen stocked with simple, inexpensive ingredients will make weeknight cooking much easier (and more fun!), and makes the difference between quickly and efficiently putting together healthy flavorful foods vs. a meal-time-blues headache or a fast-food nightmare. These are my go-tos for adding a healthy advantage to my shopping cart - and keeping my kitchen pantry, fridge, and freezer ready to prepare a delicious and nutritious meal.

Spice Cabinet Musts

P.S. Flavor!™ Spice Blends, pure vanilla extract or paste, cinnamon or cinnamon sticks, coarse ground black pepper, black peppercorns, Diamond Crystal Kosher salt, and Sugar in the Raw.

Vinegars

Red wine, white balsamic, rice wine, and apple cider vinegars will cover you for salad dressings and balancing dishes. Reduced balsamic is great for a drizzle and flavor pop.

Hot Sauce

Keep a few on hand and add a dash (or two!) into soups, salsas, sauces, sandwiches, and eggs. I especially love Cholula and Sriracha.

Oils

I use extra virgin olive oil for most all my cooking, a more exquisite one for vinaigrettes and drizzling, and a little less expensive one for cooking. Grapeseed and canola oils are good for baking, and nonstick spray makes life so much easier.

Honey and Real Maple Syrup

Add a quick drizzle when you're craving a little sweetness in things like your oatmeal, vinaigrettes, or sauces.

Dijon Mustard

For so much more than sandwiches, it adds a special flavor punch to marinades, rubs, crustings - and is the time-tested emulsifier for salad dressings.

Dried Fruits

Craisins, dried blueberries, and tart cherries bring a touch of sweetness and nutrition to salads, chutneys, and sautés or roasts.

Nuts and Seeds

Toasted pumpkin seeds, almonds, pecans, pistachios, and pinenuts add satisfying crunch and healthy fats to salads, grain dishes, and crumb toppings.

Canned Beans

Keep a few different kinds of canned beans in your pantry. I keep black beans, chick peas, cannellini, red kidney beans, and black eyed peas. Drain and rinse to bulk up soups, salads, or mix with rice and grains.

Brown Rice and Whole Grains

Some grocery stores now stock them ready to heat, but it's easy to do yourself. Cook a large pot, cool completely, and freeze in re-sealable bags. Thaw as needed.

Lower Sodium Chicken, Beef, or Vegetable Stock 

Easy to make on your own, and great to have handy for cooking vegetables and soups.

Pre-cut Vegetables

Look to see if your grocery store has these available in the produce section. They're wonderful to have on hand to steam, stir fry, or microwave. You can also buy veggies whole and portion them into your own personal blends.

Root Vegetables

Red onions, garlic, shallots, and ginger.

Citrus

Think of citrus as a two- for-one. The zest can be used in marinades and the juice can be drizzled over cooked vegetables and used in vinaigrettes. Use a lemon or lime squeezer for easy juicing!

Eggs

Whip up a quick omelet, poach eggs in tomato sauce, fry one for a sandwich or grain bowl topper, or hard-boil a few for quick snacks.

Nonfat Plain Greek Yogurt

Perfect on its own as a snack with fresh berries or the base for a smoothie, overnight oats, or healthy, creamy dressing.

Dairy

Milk (of your choice), light sour cream, and unsalted butter.

High Quality Cheeses

Invest in a microplane cheese grater and add Parmesan into salads, soups, and more. Remember a little goes a long way. We also love to throw pieces of the cheese rind into simmering soups for an umami boost. I keep feta, sharp cheddar, and ricotta on hand as well.

Miscellaneous

Panko, olive oil mayo, low sodium soy sauce or tamari, whole wheat flour, Worcestershire sauce, salsa, and canned Chipotle Peppers in Adobo Sauce.

... and don’t forget your Freezer! 

A powerful resource for keeping fresh food on hand is your freezer! I keep mine well-stocked with whole grain breads, salmon and shrimp, soups, and a variety of meals that I’ve made and saved leftovers from. 

[hongzhizhu]

October 2020 "Adagio Teas" communiTEA box (11th-18th)

October 11th: [The Office fandom blend] Bears, Beets, Battlestar Galactica sweetened with honey. October 12th: White Pear unsweetened and iced. (Accompanied with cinnamon-spiced Asian pear and prickly pear steamed cupcakes along with as Reese's Peanut Butter Bats.) October 13th: Blackberry black tea with a splash of half-and-half and sweetened with sugar. (Accompanied with Petit Pot dark chocolate pudding topped with blackberries.) October 14th: [Final Fantasy fandom blend] 'Cactaur' unsweetened and iced. (Accompanied with homemade Materia bon bons. The filling is made up of coconut milk pudding sweetened with prickly pear syrup then mixed with coconut flour. The cherry flavored and dark chocolate shell was dusted with edible gold glitter. At the center of the bon bon is a spicy prickly pear habanero jelly.) October 15th: Pu-erh Spice sweetened with honey. (Accompanied with Hocus Pocus Buns aka Empty Coffin Rolls. Made with pumpkin spice marshmallows dipped in melted butter, rolled in cinnamon sugar, enveloped in Pillsbury buttery crescent rolls, and baked.) October 16th: Honeybush Pumpkin Chai with a splash of lactose-free evaporated milk and sweetened with sugar. Topped with pumpkin spice marshmallows. (Accompanied with additional pumpkin spice marshmallows, Tohato pumpkin pudding flavored Caramel Corn, Reese's Franken-Cup peanut butter cup, Zombie Skittles, and Yaokin fugashi brown sugar snack. ) October 18th: Spiced Mate sweetened with agave nectar. (Accompanied with homemade pumpkin brigadeiros (with and without sprinkles) as well as The Chocolate Cartel's Diablo dark chocolate (red chile, chipotle, & habanero) and jelly pumpkins.)

[blackcoffeeandblankpagess]

Assorted foods from the past week or so that I snapped

-grilled cheese look at that OOZE. My mom bought us this chipotle tomato jam at a market in sf a few months back and it is prime on grilled cheeses

-lots of toast, will miss bay area sourdough

-trail mix cookies a la BA, honestly I kinda expected these to be gross because of the weird ass combo of ingredients but BA would never lead me astray and they pulled through, ft. oats, walnuts, cashews, almonds, hazlenuts, chile spiced dried mango, dried cherries, chocolate chips, etc. this month’s magazine issue highlighted roadtrips (irony) and jared saw the recipe for these cookies and had a bag of trail mix that needed using up so there ya have it

-tofu scramble “quesadilla” except we didn’t have cheese so I spread avo and hummus on the tortilla for that texture

-breakfast sandwich inspired yet again by BA ft. Avo, egg, cheese, romaine, and red onion

[docholligay]

LIVE ACTION FINALISTS ANDBEST SEDUCTIVE SOUPS!

Hello my little angels and let me show unto you the finest Live Action Finalists (Below the cut, randomized) and SOUP

inspired by formal french courses, i present:

l'aperitif - lemon and rosemary consomme blended with 

confit of garlic for an uninterrupted silken texture. bright onset with evolving notes of caramel; a light and slick finish on the tongue. 

[optional palate cleanser (chilled lime, basil, and black pepper broth), to be repeated between first through fifth courses as desired]

l'entree - french onion soup (beef broth, sage and garlic crouton, sherry deglazing, gruyere cheese). rich and robust, with a chew that honours the ruminants that flavour it. 

[optional palate cleanser]

fish - bouillabaisse (sea robin, scorpionfish, conger eel, langoustine, john dory); thick-sliced crusty baguette topped with a saffron and cayenne veloute and white wine-poached lobster knuckle. mildly spiced broth welcomes the bouquet and flavours of the seafood and veloute. 

[optional palate cleanser] 

main - smoked duck broth, shredded duck leg, one oversized fresh tagliatelle noodle, fresh spring peas.  

garnished with za'atar-spiced crispy duck skin, and served with fried chickpeas, spring onion, and microgreens on the side. 

[optional palate cleanser]

salad - a flight of seasonally-inspired vegetable soups, served alongside a vessel for optional mixing: roasted tomato and red pepper with smoked paprika; carrot and ginger with turmeric creme fraiche; leek and watercress broth/puree with cayenne and bourbon-candied crumbled pecans; chipotle and habanero black bean soup topped with garlic creme fraiche and cilantro (ew).

[optional palate cleanser]

cheese - just the most ridiculous goddamn glory prepared inside a massive rind of parmigiano reggiano which is then wheeled out of the kitchen by at least two servers and served to you tableside. 

dessert - chilled sweet and sour cherry puree swirled with vanilla fruit cream and ras el hanout. served with a dark and spicy hot fudge carafe to drizzle as desired. ---- @rasiqra-revulva (The dedication on this was INCREDIBLE I salivated the whole way through and I LOVE the idea of a ras el hanout dessert, one of my favorite spice blends ANYWAY. )

You in the bath, making Jew Soup, while served ladle after ladle of rich chicken noodle soup by a tender butch in a soft white t-shirt. -- @keyofjetwolf (I knew it was you reading it because you’d be the only one who knows I refer to taking a bath as “making Jew soup” but also THE ACCURACY I HAD TO) 

Back when I was in culinary classes we each made a different type of soup from scratch. Then we ladled them into tiny shot glass-like cups and walked around the room taking “soup shots” in order so that all the different categories of soups were together and each soup went well with the ones next to it in the order. I only wish I could have a meal that’s 20 different homemade soups again because it was incredible. --- @jay-lea (Oh my god this sounds amazing I am so jealous of it!! I would have loved this!) 

You wake up. A steaming cup of soup is on your nightstand. You love soup, but cannot remember which type it is.  You shower, and your shower smells of soup.  The shower water stings like salt water in a paper-cut.  You dress and eat breakfast. It is soup, of course.  Filling and tasty, but utterly unmemorable.  You go about your day, the smell of soup following you like a faithful dog wanting a treat.  You spend hours pondering what to select for lunch, but at your favorite diner the menu only lists soup. You take a home-made treat to your friend, who isn't feeling well.  She thanks you for the soup.  You labor over a fancy meal for your loved ones.  They all sit at the table, and all 14 dishes are soup.  Everyone agrees that the soup is delicious, just like last night.  You take a warm bath before bed, and your bubble bath has a savory, buttery aroma.  You slip into bed, and take a last sip of the warm soup on your nightstand.  It reminds you of the soup you had earlier today, but you cannot remember what type it was.  Oh well, there's always tomorrow.  And tomorrow will bring with it soup, as it always does. --- @amberlilly (I really enjoyed how this was a solid as fuck attempt to write a monkey’s paw horror story in a freakin COMMENT BOX, and I know that this would in fact get eventually horrifying, but I have to tell you that sitting her right now, I would attempt this life) 

Soups are wonderful nearly year round, but they shine in the cold and damp. On dark day with sleet, you are inside with a well set table, the wide brimmed bowl of homemade chicken noodle soup in front of you, perfectly spiced.  A small, colorful side salad is set beside it, and a warm loaf of thickly crusted bread and pats of butter stamped with the Neptune sign. There is no rush, nothing else that needs done for the day, and you are at your leisure to enjoy the meal. --- @pouncequick (This just sounds so....appealing? Like I want that right now, you did this simply and perfectly.) 

The Twilight Zone* (original)

Hell’s Kitchen (Voted because of the type of show it is)

Good Omens

What We Do In The Shadows

Russian Doll (continued from last Liveblog)

The Great*

Great British Bake Off*

Jesus Christ Superstar* (Part of the movie)

[booperesque]

the perfect; placating 1:30 am burrito

1 onion, sliced, into pan

1 tin, black beans, rinsed, into pan

garlic fresh, garlic powder, chipotle spice, paprika, chilli, into pan

swap tortilla for 4 peace bakery lebanese breads

bean mix on; pursuantly:

1 tin corn kernels

vegan mayo

guac (make it- lime, chilli, et al)

pile of alfalfa sprouts [i know but TRUST ME]

5 homegrown cherry tomatoes per/unit

sliced red onion

put in sandwich press;

curse: god isn’t real -

[danielpowell]

Archive 81 Season 2 Outpost Cast Menus - Text Only

The full menus from my two Outpost members’ menus posts here and here

Dan:

Drinks - chocolate drink plus French vanilla cappuccino;  mint hot chocolate plus instant coffee plus cream plus shaved chocolate ration on top; pink lemonade plus raspberry drink powder; tutti fruity drink mix; tea plus sweetened condensed milk

Candy - Lemon-lime chewing gum; spearmint chewing gum; Mentos; Tic tacs; mints; M & Ms; Reese’s Pieces; Sour Skittles; strawberry boiled sweets; cola bottle candies

Snacks - caramel; jams (strawberry, raspberry, grape, plum)

Lou:

Breakfast - 

Apple and cinnamon muesli with milk; pork sausages plus mashed potatoes; chicken sausages and beans

Lunch - Bean pasta salad; beef stew; lamb korma plus yellow rice ; spicy sausages and wedge potato; savory mince

Dinner - Chili with beans and white rice; lamb and chickpea tagine plus golden raisins plus crushed red pepper plus mixed nuts; beef meatballs and spaghetti; Tuscan beef with cannellini beans, lentils, and vegetables; butter chicken plus jasmine rice; sausage casserole; grilled jalapeno cheddar jack beef patty plus hamburger bun; sweet and sour chicken 

Beverages - Water; lemon-lime sports drink; grapefruit sports drink plus sugar; Orange sports drink; French Vanilla cappuccino; instant coffee plus vanilla protein drink packet; hot chocolate plus vanilla protein drink packet; tea plus sugar plus beverage whitener; tea plus bourbon 

Desserts - Blueberry turnover; mince pie; blueberry and cherry cobbler; marble pound cake; fruit cake; rice pudding

Sweets - Black currant boiled sweets; licorice; Smarties; fruit pastilles; Fizzers

Snacks - BBQ peanuts; corn nuts; pretzels; mixed dried fruit nougat; biscuit jam sandwich; cream biscuits; chocolate multi-grain bar; beef jerky 

Clara:

Breakfast - Chocolate banana muffin top; fruit muesli with milk; blueberry granola with milk; oatmeal block; dried cranberries plus porridge

Lunch - Tuna with light mayonnaise plus vegetable crackers; lemon pepper tuna plus white rice; vegetable curry and rice; beef taco meat plus chipotle tortillas plus Mexican rice

Dinner - Pasta Bolognese; cheese tortellini in tomato sauce plus Italian bread sticks; creamy fettuccine with spinach and mushrooms; beef ravioli in meat sauce; Mexican Style chicken stew; BBQ chicken patty plus hamburger bun; sweet and sour chicken plus sweet chili sauce 

Desserts - Oatmeal chocolate chunk cookie; trans fat free assorted shortbread cookies; apple turnover; fudge brownie; chocolate ration; Berry fruit discs; mint Lifesavers 

Snacks - Trail mix; mixed nuts; pineapple, mango, and papaya fruit mix; mango and peach applesauce; raspberry applesauce; carbohydrate-enhanced applesauce; spiced apples; blueberry and apple cereal bar; cookies and cream cereal bar 

Drinks - Water; sugar free orange sports drink; grape sports drink; lemon sports drink; citrus drink; tea; tea plus cream 

Caroline (Suit):

Tea blends - 

My Gift: Purple tea leaves, cloves, cinnamon, raw sugar

My Warrior: Bergamot, Lapsang Souchong tea leaves, Pingshui gunpowder tea leaves, licorice root, milk, sugar

My Clarity: Jô Sencha tea leaves, apple pieces, jasmine petals

My Defender: Rooibos tea leaves, passionflower, chamomile flowers, rose petals, rose hips, honey

My Judgement: Silver needle tea leaves, apricots, marigold flowers, peach juice, fresh ginger, honey

My Song:Ginger root, lemongrass, lemon peel, fennel seed, turmeric, raw honey

My Realization: Wuyi oolong tea leaves, blood orange slices, candied pineapple, hibiscus petals, chrysanthemum petals, beet root

My Musician: Yerba mate, sage, elderberries, goji berries, mint, coconut, orange peel, agave

Rat (Jacob):

Concoctions - Cheese biscuits plus cheese spread; wheat snack bread plus chunky peanut butter plus plum jam plus buffalo hot sauce; ‘Asian-style’ beef strips with vegetables plus noodles plus chili lime hot sauce plus fried shallot; chocolate pudding plus peanut M & Ms plus sweetened condensed milk; Canadian bacon plus maple muffin top plus table syrup; Irish cream cappuccino plus French vanilla cappuccino plus mocha cappuccino; hazelnut hot chocolate plus hot (milk) chocolate plus white hot chocolate plus French vanilla hot chocolate plus orange hot chocolate plus mint hot chocolate 

Stolen Items - F.R.E.D. ; reusable stoves; scouring pads; a handful of rubber bands; the leftover water from the flameless heating pouches; empty cans; matches; used spoons; tubes of yeast extract ; 

Beverage - a single cup of coffee with cream, left till tepid and stale 

[valarhalla]

Black Bean, Butternut Squash and Chorizo Soup with Green Rice

Aka “the soup so good it got me evicted from my apartment”. (Sort of. Long story). This recipe as written makes enough soup to feed an army, but it’s a lot of work and freezes so perfectly it would be a shame not to make it in quantity and freeze a bunch of containers for later. I usually treat it more like a sauce for the rice than a soup because of how rich it is, but it can be eaten on its own too.

Note this recipe involves some slightly tricky timing, so read it carefully ahead of time.

Ingredients: 

3 small chorizos, skin removed if necessary and chopped into small pieces

3 tblsps lard

One onion, chopped

One punnet cherry tomatoes, cut in half

1.5 tsp finely chopped garlic, about six cloves

One can diced tomatoes, (I use fire roasted with added herbs, but plain is fine).

One can chipotles in adobo

Two cans mexican blended refried beans

About 4 cups chicken stock

One large or two small butternut squash, sliced into wedges, then peeled and cut into chunks

One lime

One package feta cheese, about 200 grams

For the squash spice rub: 

1.5 tsp dried oregano

4.5 tsps ground cumin

1.5 tsp smoked salt

1 tsp olive oil

1.5 tsp chipotle flakes 

3 tsps ancho chili powder

1/2 tsp ground panela sugar (unrefined mexican cane sugar, substitute dark brown sugar if unavailable)

For the green rice:

400g long grain rice

5 cubes frozen spinach, defrosted and squeezed in a cheesecloth or paper towel to remove excess water

2 bunches cilantro

1 bunch parsley

1 clove of garlic

1 small onion 

4 tblsps olive oil

600 ml chicken stock

Olive oil to coat the pan

To garnish:

Sour cream

Sliced avocado

 1. Prepare and chop the chorizo, onion, tomatoes, garlic, and butternut squash as directed. Crush together all the ingredients for the spice rub in a mortar and pestle. 

2. Blend two or more of the chipotles in adobo and some of the sauce and onions from the can in a food processor. How many chiles you use can vary depending on your spice tolerance- I normally just use three. 

3. Preheat the oven to 400 F. 

4. Combine three chopped chorizos, a tablespoon of lard, and a punnet of halved tomatoes in a large frying pan. Cook on high heat, with a lid and stirring occasionally until the tomatoes have cooked down in the fat, 10 to 12 minutes. Set aside. 

5. Fry the onions in two tablespoons of lard until soft in your soup pot, about five minutes. 

6. Add HALF the sausage and tomato mixture to the onions. 

7. Add the can of diced tomatoes and the garlic to the onions, sausage and tomato. Stir and let cook for two minutes.

8. Add the blended chipotles. Stir. Let cook for two minutes. 

9. Add the two cans of refried beans and all the chicken stock. Stir to combine and let simmer on medium while you prepare the squash. Set a timer for forty minutes. 

10. Toss the squash pieces with the spice rub with your hands, then add the tiniest drizzle of olive oil (about a teaspoon). Mix again with your hands, and pour into a baking tray.

11. Put the squash in the heated oven. Set a second timer for forty minutes for the squash.

12. When the soup has been cooking for forty minutes, add the juice of a lime, and the pack of feta crumbled with a fork. Stir to combine, then turn the heat to the lowest setting. 

13. When the squash has cooked for forty minutes, take it out of the oven and pour the other half of the tomato chorizo mixture you set aside earlier on top of the very hot squash. Put it back in the oven, set a timer for twenty minutes. 

14. When the twenty minutes are up, remove the tray of the spiced squash, chorizo and tomatoes from the oven and add them all directly into the soup. Bring the heat back up and cook for another fifteen minutes. 

For the green rice (not strictly necessary, and can be made the next day):

1. Rinse the rice under cold water until it runs clear. 

2. Preheat the oven to 225 f. Very roughly chop the parsley, coriander, garlic and onion (only enough that they don’t block up your food processor).

3. Combine the spinach, parsley, coriander, garlic, onion, frozen spinach, olive oil and a splash of water in a food processor to a smooth paste.

4. Coat a large, lidded pan you can fit in the oven with olive oil, bring to medium heat. Add the green paste, and allow to fry for about ten minutes, taking care it doesn’t burn.

5. Add the rice and stir well to combine. 

6. Pour in the stock and let simmer for fifteen minutes, until most of the liquid has been absorbed. Cover with a sheet of baking paper, then the lid, and stick in the oven for thirty minutes to finish cooking. 

To finish, serve each portion with mexican green rice, sour cream, and a few slices of avocado.

[ettascorner]

Smoky bean chili

Sometimes you just need a comforting meal that is made from your store cupboard, that doesn’t take hours, that’s comforting and healthy. We stumbled upon this idea last summer and have evolved it into a weekly favourite. It’s super versatile and can be eaten as a traditional chili with rice, cheddar, spring onions, avocado and coriander or as fancy beans on toast, served on German rye bread with vintage cheddar, jammy eggs and spring onions. So good! (See below for recipe)

Serves 5 adults Prep >10mins Cooks 20-30mins Ingredients: – 1 large onions finely diced – 2 garlic cloves, minced – 1tbsp tomato puree – 1 heaped tsp chipotle flakes (or smoked paprika if you are cooking for kids) – 2 tsp ground cumin – 1 tsp ground coriander – Olive Oil – 2 tins mixed beans in mild chili sauce – 1 tin black beans, drained and rinsed – 1 tin cherry tomatoes (in the summer I like to roast my own tomatoes instead. Simply roast 300g cherry tomatoes, seasoned with salt and pepper and drizzled with olive oil at 190˚C for 20-30 mins until starting to char) – Salt and pepper To serve: Brown rice, grated cheddar, spring onions, avocado, coriander, toast, fried egg, boiled egg... Method: 1. Heat about 2 tablespoons of olive oil in a saucepan and fry the onions for five minutes or so, until they start to soften and go transluscent. Add the garlic and fry for a further 2-3 minutes. 2. Add the spices and tomato puree and fry for a further 2 minutes until nice and fragrant.  3. Add your cherry tomatoes and simmer for 10 minutes until they start to reduce down.  4. Add the beans and cook for 15-20 minutes on a medium heat.  5. Season with salt and pepper. Done! This is one of those dishes that tastes better the next day! So delicious.