Are ya ready for some hardcore catching up?! Let’s get to it!
I have had my chef’s hat firmly wedged to my head the last few days which makes me a happy young lady. I got a bit recipe happy on the Whole Foods Web site. Check it out! My new kitchen is seriously seven times bigger than the last one. I wish I’d taken a photo of the old one but Holly can attest to the fact that it was teenier than a matchbox.
Lemme update you on some other things I’ve been cooking…
Mango and Avocado Salad with Black Beans and Lime Vinaigrette
- 1 ripe but firm avocado, halved, peeled and cubed
- 1.5 tablespoons lime juice, divided
- 1 ripe but firm mango, peeled and cubed
- 1/2 jalapeño, stemmed, seeded and finely chopped
- Sea salt and freshly ground black pepper
- 1/2 teaspoon grated lime zest
- pinch sugar
- 1 tablespoon chopped cilantro, plus more for garnish
- 1.5 tablespoons olive oil
- 1 cup black beans
- Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango, jalapeño and salt and gently toss to combine. Set aside.
- Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl.
- Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper.
- Add black beans and avocado mixture and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.
Come see my back garden!
Vegetable Biryani with Cashews
- 1/2 tablespoon canola oil
- 2 cloves garlic, chopped
- 1/2 large red onion, cut into small wedges
- 1/2 (1-inch) piece ginger, peeled and finely chopped
- 1/4 cup chopped roasted cashews, divided
- Salt and pepper to taste
- 1/4 cup nonfat plain yogurt
- 1/2 tablespoon curry powder
- 2.5 cups (1 1/2-inch) chunks fresh vegetables such as zucchini, carrots or green beans
- 1/3 cup water
- 1/2 cup frozen peas
- 1/2 cup basmati rice, rinsed until water runs clear then drained
Preheat oven to 350°F.
Heat oil in a large ovenproof pot over medium high heat. Add garlic, onion, ginger, half of the cashews, salt and pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. Add yogurt and curry powder and cook until thickened, 2 to 3 minutes more. Stir in vegetables, water, salt and pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas.
Meanwhile, bring a medium pot of salted water to a boil. Add rice and simmer for 5 minutes; drain well. Arrange rice over vegetables in pot, cover pot with foil then a tight-fitting lid and bake until rice and vegetables are tender, about 20 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews, fresh tomato wedges, diced jalapeno and cilantro.
Total yums all round. It’s been a tasty week!
What are your Labor Day weekend plans?!
Love me a three-day weekend. We might be heading to a friend’s cabin for some of it but I am mainly excited to finish unpacking, thrift store shop, decorate the house and bake! Hurrah!