Browsing for posts in the Recipes category.

Collard Greens with Pan-fried Radishes

Collard Greens with Pan-fried Radishes

Recently we signed up for Organics to You, a local organization that delivers organic produce (mostly local, farm-grown) straight to your doorstep. Part of the reason we wanted to sign up for this service is also a bit of a challenge: we have no idea how to cook many of the contents they deliver.

This recipe, after just one try, has already become a new favorite. While we had had collard greens before, we didn’t know a good recipe to cook them at home. Also, neither of us could even recall eating radishes, let alone cooking them!

After some searching in recipe books and blogs, we tried a make-shift recipe trying out some suggestions that sounded good from various sources. The result was an amazingly delicious, interesting recipe combining the bitterness of the greens (any greens could be used here, not just collards) and the semi-sweet tinge of radishes. The … Read more…

Red Curry with Tofu

Red Curry with Tofu

We’ve made this curry a couple of times and it’s quickly becoming one of our staples. Really, the whole reason that this dish is amazing is the red curry paste from Thai Kitchen. Prior to using this, we relied on a hacky recipe involving squash soup and way too much curry powder. Much better now that we’re using the real deal.

Now excellent curry just means mixing a spoonful of this red curry paste with a can of coconut milk, then throwing in our favorite in-season veggies. We really love the versatility of this recipe.

Additionally, we have been able to make it much healthier by using lite coconut milk. Now don’t get me wrong, normally we’ll opt for the most fatty, artery-clogging option out there. But this curry is actually better with lite coconut milk. In a way, the heavier stuff actually masks the … Read more…

Quinoa Bowls with Green Pepper and Black Beans

Quinoa Bowls with Green Pepper and Black Beans

Quinoa is an amazing grain-like protein source that we have been using in our cooking very regularly. The best part about quinoa is that it’s a complete protein, meaning that it has all the essential amino acids, or in layman’s terms it fills you up super nice. Since quinoa is such a good protein source and much lighter than soy products, we have been using it extensively to “beef up” our veggie dishes (forgive the pun…). So believe the hype: quinoa dishes are great for staying healthy and with all that protein quinoa helps reduce your portions, which is a problem all passionate foodies face…

A super awesome quinoa bowl (recipe)

Serves 4

  • 1 cup quinoa
  • 1 large green pepper, chopped
  • 1 small to medium red/yellow pepper, chopped (optional)
  • Half a carton of cherry tomatoes, halved (about a cup)
  • One medium sized sweet onion, diced (preferably Walla walla, yum :) )
  • 1 can of black beans,

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Vegetarian Chili

Vegetarian Chili

This veggie chili is one of the easiest and most versatile recipes we know, so we make it often. There are a few base ingredients that you’ll always want to include which we always keep on hand, and then you can add lots of other items to suit your taste.

This particular batch of chili was really made fantastic by the harvest of green peppers grown in my mom’s garden (thanks mom!).

Base ingredients:

  • 1 can (14 oz) black beans
  • 1 can (14 oz) red kidney beans
  • 1 can (14 oz) pinto beans
  • 1 can (14 oz) stewed tomatoes
  • 1 small can (4 oz) green chillies
  • 1 medium onion (any yellow or white kind will do, sweet ones are especially good in this recipe), diced and fried
  • 1 tbsp chili powder
  • 1 tsp salt

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Homemade Salsa and Guac

Homemade Salsa and Guac

I found this recipe just over a week ago after getting an anaheim pepper and some tomatoes from a co-worker’s garden, and since then we have already made it three times. We’ve brought it to two potlucks and everyone agrees, it’s amazing.

I made a few changes to the original recipe I was working from—I prefer to skip the blender and chop everything to keep the salsa chunky (unless I’m in a rush) and I added some fresh yellow cherry tomatoes for color and extra flavor. I’ve also tried it with green pepper and sweet peppers, both of which worked well. Read more…

Perfect Egg Sandwiches with Avocado

Perfect Egg Sandwiches with Avocado

In Portland, it seems there’s always a rush for breakfast – even at the mediocre spots. So if it’s after 10 and we want breakfast, we’ve been getting in the habit of making it ourselves.

Egg sandwiches are a delicious way to whip up a quick breakfast, and can usually be made with what you have on hand. Best of all, they really cut through a hangover ;) .

Egg sandwiches with Avocado

15 minutes start to finish – Serves 2

  • 4 eggs
  • 4 pieces of bread
  • 2 pieces swiss cheese
  • Half an avocado
  • Seasoning to taste

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