Life, Liberty and the Pursuit of Foodiness

Archive for the tag “vegetable”

Avocado-Black bean salsa

It’s August, which means there’s still a month or so of summer left (almost two, technically) and still plenty of grilling and barbecue opportunities. Also, it means we’re coming into the hottest days of the year, and hot, heavy food just doesn’t always sound so appealing. Sometimes, in the East Coast heat, I just want a cool and refreshing snack or light meal that will leave me satisfied but not weighed down. And that, folks, is how I got my avocado-black bean salsa.

I made this stuff on a whim one night after I bought ripe Haas avocados and some canned black beans. Served with some super-addictive Trader Joe’s plantain chips, I couldn’t put this stuff down! I ate it for dinner, a late-night snack AND lunch the next day!

It’s the perfect summer snack and an awesome side dish to bring to your next barbecue–a fun and nutritious way to mix it up from regular salsa or mayo-laden picnic salads.

Seriously, make this salsa and you’ll never want to stop! It will become a staple for your summer, for sure!

One thing I’d like to note: I always look for no salt added canned beans–they’re much more convenient than dried beans, but canned beans are notorious for their sodium content. Rienzi sells all sorts of no salt added beans, which I love, so my pantry’s stocked with black beans, cannellini (white) beans and chickpeas. I still rinse the beans, though, to get off any extra salt and to improve the texture (they’re still canned in liquid, so they are a little slimy otherwise.) By rinsing them, it also allows me to almost completely control the amount of salt that goes into my food.

Avocado-black bean salsa

2 small or 1 large avocado, pitted and diced
1-15.5 ounce can of no salt added black beans, rinsed (I buy Rienzi brand) or soaked and cooked black beans
1 tomato, diced
1 stalk celery, diced
1 scallion, white and light green parts only, diced
Juice of half a lime
Salt and pepper
Crushed red pepper flakes, to taste

Mix the first five ingredients together, being careful not to overly mash the avocado. Mix in lime juice, and season with salt, pepper and red pepper flakes to taste.  Serve with veggies, tortilla chips, plantain chips or use as a topping for, well, anything you want! (This would go great over salad greens, steak, grilled chicken, burgers, you name it!)

This is so fast and so easy, and it brings a bounty of veggies and a healthy dose of protein and fiber to the party!

Happy August!

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The Great Leftover Challenge: Take Two

OK, so my first attempt at The Great Leftover Challenge resulted in something that looked only slightly better than dog food. That wasn’t going to get me anywhere (or whet anyone’s appetites, for that matter), so it was time for take two!

By this time I was really running out of food. I still am. (Seriously, I’ve been awful about going to the grocery store.) But I had some fruits and veggies that had been sitting around for a little while and I wanted to use them up before they went bad. I also wanted something light, a departure from the heavy, meatloaf-laced semi-disaster that was my first attempt.

So, for my second try at the leftover challenge, I made “pantry” salad lettuce cups with homemade dressing. I’ve never made my own dressing before, but it’s so, so simple!

The dressing and the salad came only from things I’ve already opened/used, so it was truly a leftovers meal. I opened nothing new to make anything.

The dressing is super-quick and easy and takes about a minute to make. I thought, honestly, though, that it was a bit too acidic, so I’ve adjusted the recipe to what I think would make it work better:

1 tbsp rice wine vinegar
1 tsp soy sauce (I always use the low-sodium kind)
1 1/2-2 tbsp oil (I used extra virgin olive oil, but a lighter oil would work better. I also only used 1 tbsp, but some extra may be necessary to cut down on the acidity.)
1 tsp lime juice (I used 1 1/2 but, like I said, it ended up too acidic.)
1 1/4 tsp whole grain mustard
Drizzle of agave nectar or honey

Whisk the vinegar, soy sauce and lime juice together in a bowl. Add the mustard and whisk in. Drizzle in the oil while whisking into the dressing to incorporate. Add some agave or honey to sweeten to taste.

Dressing

I poured this dressing over my “pantry” salad cups, which sounds like what it is: a salad made up of whatever I found in my fridge and pantry. This can be anything you want to add or have sitting around: fruit, vegetables, cheese, nuts, dried fruit, etc. My salad had the following:

Bibb lettuce cups
Shredded carrots
Diced Macintosh apple
Golden raisins
Craisins
Sliced almonds

Or, as a regular salad!

This is probably not the most creative thing that will come through the leftover challenge, but I was, admittedly, a bit creatively challenged this time–mainly just hungry. But if nothing else, it is still a good way to use up produce on the verge of going bad. Also, making my own dressing is so quick and easy that I’m going to start doing this more often. I love knowing exactly what’s going into my food, unlike a lot of the bottled dressings that are riddled with sugar and chemicals.

Danny’s Kitchen is hosting the Great Leftover Challenge and there are still two days left to participate! If you are creative with leftovers, check out his blog to enter the challenge!

Ingredients game: Guess that recipe

OK, let’s play a game. Based on the photo below, can you guess what I’m making?

Red onion, tomato, minced garlic, basil

*****************************************************************************************************ANSWER BELOW*****************************************************************************

If you guessed bruschetta, good work!  You win…the knowledge and satisfaction that you know what those four simple ingredients can make!  Sunday night was bruschetta night in my house, since it was simple, quick, tasty and nutritious.  The longest part of this recipe is all the prep–chopping onion, garlic, basil and tomatoes. (Hint: a garlic press really helps cut down on time. Seriously, I’ll never stop espousing the virtues of the garlic press.)  Anyway, once all the prep work’s done, it really takes only a minute or two to put everything together.

Bruschetta

2 large ripe tomatoes, seeded
1 ring chopped red onion (this is a very strong flavor, so feel free to use less–honestly, if it was up to me I would’ve used very little, but Kevin had some say in this too, and he loves red onion)
1-2 teaspoons minced garlic (again, a personal palate thing–I used closer to 2 teaspoons but regretted it later; it ended up being a very strong garlic flavor and overwhelming aftertaste)
Handful chopped fresh basil
Olive oil
Salt
Pepper

Chop tomatoes, onions and basil and transfer into a medium mixing bowl. Mince or press garlic and add to the tomatoes. Season with salt and pepper and add a generous drizzle of olive oil. Mix to incorporate all the ingredients well. Serve with crostinis. (See below)

If you choose to serve the bruschetta as a traditional appetizer with crostinis, then you need some nice toasty bread.  We bought some pre-sliced saloio bread from the supermarket (this was about speed and convenience–and of course, flavor), which has a nice crusty, Italian bread flavor mixed with a sourdough. Any crusty white bread, thinly sliced, will do. To make the crostinis, arrange a single layer of bread slices on a baking sheet, drizzle with olive oil. Place under the broiler for one to two minutes on each side or just until golden brown and crispy.

Before broiling: arrange on a baking sheet and drizzle with olive oil

After broiling, golden brown. Make sure you flip and broil both sides

Pile the bruschetta on the hot, crispy crostini and enjoy! Drizzle with a little more olive oil, if desired.

The finished product--yum! But a bit spicy. (Go easy on the garlic and onion if you're spice-sensitive like me)

UPDATE:  We had leftover bruschetta after dinner, so I mixed it into some brown rice and quinoa and added some chopped rotisserie chicken–instant delicious, healthy lunch for work! (Sometimes I wish I could do a whole post on leftovers!)

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