Tag Archives: Side Dishes

Oven Roasted Vegetable Quinoa with Crunchy Chickpeas

12 Oct

Good Morning all. I hope everyone is having a great day so far.

TGIF, am I right?

I’m pretty excited to get this weekend going. We don’t have much planned which is nice, other than helping my sister and her boyfriend move for a couple hours on Sunday, we are pretty much free. This means I’m going to be spending countless hours in my PJ’s watching trash TV. Which, by the way, I haven’t been doing very often lately, but sometimes you just need a day to do nothing.

As I promised, I made a vegetarian dish to put on the blog since Mr. Delish made his pact to only eat vegetables for a week. Unfortunately, that plan is falling by the wayside today since we are going to my parents for homemade turkey soup. Sooo excited.

I must say that turkey soup and turkey sandwiches are pretty much my favorite thing about thanksgiving. The dinner itself is great but its almost too much. There’s just so much going on that it is hard to enjoy each dish as much as you should.

Plus, I always feel like I’m in a food coma for the next 3 days. That’s almost never good.

Anyways, lets get to vegetables.

Mr. Delish is on a big Quinoa kick. Yes that is right. The burger king himself is obsessing over a grain. He reminded me at least 3 times to remember to buy more quinoa when I went to the store yesterday.

What is happening?

I think it all started when I made this and then just spiraled out of control after that. As usual he wanted me to make the same recipe over again, in which I replied “Arrggggg I can’t because then I can’t post it on my blog….why don’t you understand my liiiiffffeeee”

Just joking about the last part….sort of.

Since he needed the quinoa in his life, I made this easy dish full of roasted veggies, caramelized onion, honey vinaigrette and these aaaamazing oven roasted chickpeas.

I know, I am super behind the times on this one, I’ve seen it all over pinterest but I just discovered it now so give me a break, okay?

Roast em up and top them on a salad or just eat them plain cause they are just so damn good.

They’ll change your life, I’m just sayin’.

Oven Roasted Vegetable Quinoa with Crunchy Chickpeas:

Serves 4 as a main, 6 as a side

4 cups hot cooked quinoa (cooked according to package directions)

1 can (15oz) chickpeas

1/4 cup vegetable oil

1 tbsp cumin

1 1/2 cups chopped green beans

1 small zucchini, cut into cubes

1 yellow pepper, cut into cubes

1 tbsp butter

1 sweet onion, sliced thinly

1/2 cup olive oil

1/4 cup white wine vinegar

1 tbsp honey

1 tbsp dijon mustard

1/4 cup chopped fresh parsley

Salt and pepper to taste


Preheat your oven to 400 degrees.

Drain and rinse the chickpeas and then pour them onto a non stick baking sheet. Drizzle with about 2 tbsp olive oil and then sprinkle on the cumin, and season with salt and pepper to taste. Using your hands just coat the chickpeas in the seasoning and oil and stick them into the preheated oven for 40 minutes total.

While the chickpeas are going, get a small pot of water boiling, and blanch the green beans for about 3-4 minutes until tender. Remove from the water and drain.

Add the beans, peppers and zucchini to another non stick sheet pan and pour on the remaining oil. Season to taste with salt and pepper and toss to coat. When there is about 25 minutes left on the chickpeas, put the tray of vegetables in the oven as well.

In a small pot over medium low, add the butter and melt until bubbly. Add the sliced onion and stir. Cook over medium low for 15-20 minutes until softened and caramelized. Set aside.

While the veggies are cooking, add the olive oil, vinegar, honey and dijon into a mason jar, season to taste with salt and pepper and screw on the lid tightly shake it up until it is all combined and set aside, do not refrigerate.

Once the 40 minutes is up on the chickpeas, they should be super crunchy and will have shrunk in size. The other vegetables should be cooked through and beginning to brown a bit. If you want some extra browning on the veggies, you can always stick them under the broiler for a minute or two.

In a large serving bowl, add the cooked hot quinoa, roasted vegetables, caramelized onion, and chopped parsley. Top with the roasted chickpeas and then pour on the dressing, you may not need all of it. Toss to coat completely and then serve hot with extra chopped parsley for garnish.


Grilled Corn & Avocado Lime Quinoa Salad

12 Jul

I think I’m going crazy. I actually think that I have lost my mind.

I have been pretty obsessive compulsive most of my life and I’ve never had anything be a real problem, until now. I have this compulsion to delete every. single. photo off of my camera card once I have uploaded them to my computer, then I compulsively file them into a separate file for every. single. recipe.

I always had a feeling that one day I would THINK that the pictures copied over to the specifically specific file on my computer but really they wouldn’t have copied and then I would delete the pictures off my card and they would be gone forever.

Yesterday, it happened.

4 out of 5 of my salad pictures never made it into the file and now I’m left with one measly picture.

Sorry guys, I fail.

Also I am 99% sure that I am not going to be able to convince my brain that this is enough of a reason to stop deleting them off the card immediately. I’m pretty sure insanity is going to win over sanity.

It usually does.

Drumroll for the only picture in this post….

Luckily it’s a pretty good one.

You know what else is pretty good? This salad.

Tastylicious it is! (Yes, I do use that word in real life.)


Grilled Corn & Avocado Lime Quinoa Salad:

Serves 6

2 whole cobs of corn, shucked

Juice of two limes

1/3 cup olive oil

1 tbsp honey

1 tsp salt

1/2 tsp pepper

3 cups cooked quinoa, cooled

1/4 cup minced red onion

1 whole avocado, diced

2 tbsp chopped jalepeno (with or without seeds depending on how hot you like it)

1/2 cup chopped fresh cilantro


Heat up your grill on high, grill the corn on all sides until it is nice and charred in spots. Remove to a board to cool, then carefully cut all the kernals off the cob and set aside.

In a large serving bowl (this is a one bowl salad) add the lime juice, olive oil, honey and salt and pepper. Whisk the dressing thoroughly.

Add the cooked and cooled quinoa to the dressing, along with the cooled corn kernals, red onion, avocado, jalapeno and cilantro. Refrigerate the salad for at least an hour until nice and cold.

Serve with extra lime for spritzing on at the last minute!



Jalapeno & Cheddar Cornbread

29 May

Morning Everyone! Happy Tuesday!

I hope everyone’s week is going well! Mine is going along slowly. Last week sped by because it was a short week but this week is going to drag on, I can already tell.

Last night I whipped up a yummy dinner, surprisingly as always. Then we watched Sunday’s episode of Girls that we had PVR’d. Let me just say….UM yes! I love this show more and more with every episode. It still shocks me, but in a good way.

Seriously, did anyone else watch the newest episode? I am dying to talk to someone about this show, but none of my friends are watching it! HBO is not a normal channel in Canada so most people don’t have it. We have to order it extra with our TV package. $14 a month but soooo freakin’ worth it. Mr. Delish watches Game of Thrones and Spartacus (both are too gory for me) and we both watch Girls.

Geoffrey also had his first night sleeping in our bedroom. We usually leave him in our bathroom overnight because he’s so little and he don’t want him to get hurt or have an accident or anything. Since he was doing well with the litter box, other than the fact he basically has to pole vault into it, we thought we’d try out a night in our room. He did really well, but he likes to share the dogs bed. When we woke up the poor dog was sleeping next to me on the floor and I looked and little Geoffrey was sprawled out on her bed! She must have gotten annoyed with him in the night and decided to get the heck out of there. Looks like we’ll have to get Geoffrey his own little kitty bed!

I also posted this and this on instagram last night and got some requests for the recipe! Of COURSE I’ll give you the recipe, I like to hook you guys up with some good eats, and this is definitely a good eat!

My Mom makes delicious cornbread, she makes it with soups and chili and in my mind it is the perfect cornbread. Its moist on the inside but slightly crisp on the outside and she adds sugar to it so its slightly sweet. I could eat a million pieces but I try to limit myself to about 7. Ha.

The plain Cornbread is great, I’ll tell you below what to do just to make the plain kind. However, last night I felt like something different. I wanted to add a bit of spice, and what better combination than Jalapeno and Cheddar?

It turned out SUPER yummy. The cheese gets all browned and kind of crispy around the edges. Yum!


Even cheesier.

Perfect for dipping in soups and stews or just eating straight out of the pan.

It’s easy and done in less than 30 mins! Make it tonight!

Jalapeno Cheddar Cornbread

Makes one 8×8 pan

1 cup flour

3/4 cornmeal

1/4 cup sugar

1 tbsp baking powder

1/4 tsp salt

1 egg, beaten

1 cup milk

1/4 cup melted butter (stop here with the ingredients if you just want to make plain cornbread)

3 tbsp liquid honey

1 jalapeno seeded and minced, or leave the seeds in if you like a little spice!

1 1/2 cups grated sharp cheddar


Preheat your oven to 425 with the rack in the center position. Grease a 8 x 8 baking pan.

Mix together the flour, cornmeal, sugar, baking powder and salt. Set aside.

In a separate bowl mix together the beaten egg, milk and melted butter.

Mix the wet ingredients into the dry ingredients. Pour into your prepared baking pan and if you want to make plain cornbread, stick it in the oven and you’re done. If you want to make the Jalapeno & Cheddar version, continue on.

Drizzle the honey evenly over the top of the cornbread batter in the pan then sprinkle the minced jalapeno over that. Lastly top with the cheddar cheese evenly sprinkled all over the top. Bake in the preheated oven for 20-25 mins until the top is golden and the cheese is browned slightly. Move to a wire rack to cool completely.

Once cooled, slice into squares and serve!

Baked Onion Rings

4 Apr

Good morning all! I am still going strong on my #photoadayapril and Mr. Delish is going to kill me when he sees the photo I posted for today.

I’m sorry but any photo that is going to result in someone wanting to kill you for posting it, just HAS to be posted. It’s worth it, even if he does give me the silent treatment later. He can really only keep that one going until dinnertime if he wants to eat tonight.

Is anyone else getting obsessed with watching The Chew?  I usually only think to watch food shows on the Food Network, but I caught an episode of The Chew once and after that I was hooked. Since I am not home during the day, I record the episodes and then usually spend one entire night a week watching all the episodes. Yes ladies and gents, that is 5 hours worth of tv in one night. Luckily for me, not so luckily for Mr. Delish, that night was last night.

Yesterday I shared with you a recipe for California Turkey Burgers and today I am going to share a yummy side to go along with them. These little guys are super crunchy and are definitely a lightened up version so they are a bit drier than the traditional fried version.

Baked Onion Rings:
Serves 4

1 large sweet vidalia onion
3 cups buttermilk
1 1/2 cup flour
1 tsp salt
1 tsp pepper
2 eggs beaten
1 tbsp water
2 cups panko breadcrumbs
Non-stick spray
More salt to season

Grab your onion, slice off either end and remove the skin. Slice the onion into 1/2 inch slices. Once the whole onion is sliced, separate the slices into rings and discard the very centers.

In a baking dish spread out the onion and then pour over the buttermilk. Cover with plastic wrap and allow to soak in the fridge for 5-6 hours, longer, or overnight.

Once the rings are soaked and you are ready to cook, preheat your oven to 400 degrees and position your oven rack in the center position. Line a baking sheet with aluminum foil and place a baking rack on top of the baking sheet. Spray the baking rack thoroughly with non stick spray.

Grab 3 shallow bowls, in the first place the flour, salt and pepper, mix well. In the second bowl mix the beaten egg with the water. Place the Panko breadcrumbs in the last bowl.

Start by removing an onion ring from the buttermilk and letting the excess buttermilk drip off. Toss the onion ring in the flour mixture, followed by the egg and lastly the Panko. Make sure that you press the Panko on to the onion ring so it is thoroughly coated.

Once each ring is breaded, place on the baking rack and finish breading the remaining onion rings. Spray the rings thoroughly with the non stick spray.

Bake for 7-8 minutes and then flip them over and cook for another 7-8 minutes. Remove from the oven and season to taste with salt. Serve hot and crunchy!

Coconut Green Curry Prawns with Coconut Scented Rice

3 Oct

I just have to get a few things out:

1. This weather is starting to get on my nerves. My camera refuses to take photos with no natural sunlight and therefore I have been using my iphone which is highly unprofessional and just plain dorky.

2. I attempted to make homemade croissants on the weekend and they were a complete and total failure. I tried four different batches and every time the yeast wouldn’t get foamy and even if I managed to get to the point of making the dough, it would be hard as a rock. I eventually figured out my house was just too cold for the yeast to activate properly and by that point I had no energy to try again. Maybe next weekend.

3. I have to move in 11 days and I haven’t started packing yet. Woops.

4. My monthly obsession is currently Asian dishes. Last week it was chinese and this week it’s Thai. Actually, I have always been obsessed with Thai food. It is one of my favorite things to get for take out. Specifically, Green Curry Chicken. SO I decided to try to make it myself and sub in prawns instead of chicken. I even went the extra mile and made coconut scented rice which I think is a must for this recipe!

Lets get started, shall we?

Coconut Scented Rice:
Makes 4 servings

2 1/2 cups cold water
1/2 cup Coconut Milk
1 tsp Salt
2 cups Thai Jasmine Rice

In a pot over high heat, add the water, coconut milk and salt. Bring to a boil and then add the rice. Reduce the heat to low and then cover with a tightly fitting lid. Cook for 18-20 minutes and then remove from heat and keep covered for 5 minutes. Serve with your favorite thai dish!

Coconut Green Curry Prawns:
Makes 4 BIG servings

1 tbsp Canola Oil
4 tbsp Green Curry Paste
2 1/2 cups Coconut Milk
1 tbsp Fish Sauce
1 lime plus another lime cut in wedges for serving
1 cup Cubed Pineapple, Fresh would be great but I used canned
1 Red Pepper Sliced Thinly
1 lb Raw peeled and de veined Prawns
1/2 cup Chopped Cilantro

In a wok or large saucepan, heat the oil over medium high heat. Add the curry paste and saute, stirring with a spoon, for 1-2 minutes until fragrant. Add the coconut milk and fish sauce and bring to a boil, once boiling reduce heat to low. Grab your whole lime and slice it in half, squeeze the juice of both halves into the curry/coconut mixture and then just drop the squeezed out halves into the mixture (they will continue to add some nice flavor to the sauce.) Allow the curry to simmer on low heat for 10-15 minutes, stirring every 5 minutes or so.

Once the sauce has simmered, this is the time to taste for seasoning. Everyone’s tastes are different, I found that the 4 tbsp of curry paste was just the right amount of spice for me. Mr. Delish could have handled it hotter but I am a big baby and wouldn’t allow it. If you taste it and feel like it needs more curry, just stir some in and taste it again. If it needs more salt, add more fish sauce or just add some salt. The reason that you really need to taste the curry before you go any further is twofold. For one, pre-made curry pastes can vary greatly in flavor, salt and spice, therefore it would be silly of me to say 4 tbsp of ANY particular brand, would produce the exact same flavor. Secondly, everyone’s idea of spicy is different, therefore to make sure that you are happy with the flavor, you really need to taste and adjust.

Once you are happy with the flavor of the curry sauce, you can add in the pineapple,  red pepper and prawns. Cook for 4-5 minutes, until the prawns are pink and cooked through. At the last minute, add about half of the chopped cilantro and give the curry a good stir. Serve over the coconut scented rice and garnish with a sprinkle of the remaining cilantro, and some lime wedges on the side.


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