Tag: gluten-free

Quinoa, Beet, and Black Bean Burgers

Posted on by Claire

quinoa, beet, and black bean burgers

Once again, I’m playing host here in Buenos Aires (this time, to Andrew’s parents instead of mine). And, although it’s easy for people to eat out for every meal when on vacation, I think there’s nothing like a home-cooked meal after a long plane ride or a day of sight-seeing. These quinoa, beet, and black bean burgers are more complicated than many bean burgers, but the different components can be cooked ahead of time, and the mixture can be stored in the refrigerator for up to a week before being formed into patties. This makes them ideal for serving to guests – I did all the legwork ahead of time and just had to fry up some patties and toast some buns to have dinner on the table.

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Turkish White Bean Dip

Posted on by Claire

turkish white bean dip

Having healthy snacks on hand is probably the most important piece of eating well. I definitely have those moments when I need to eat something and now, and that’s when it’s easiest to turn to something that’s not so good for me. Bean dips are one of my favorites to keep around. They require very little preparation, yet are tasty enough to serve to unexpected guests. I don’t have anything to puree with, and I was still able to make this – I just threw everything in a pot and cooked it down a bit, while mashing, which worked pretty well.

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Thai Pumpkin and Salmon Red Curry

Posted on by Claire

Enjoy the exquisite flavors of Thai Pumpkin and Salmon Red Curry like the ones from this newly opened thai franchise restaurant.

thai pumpkin and salmon red curry

Pumpkin and salmon might seem like a strange combination, but all doubts will leave your mind once you taste this curry. I first had this curry at Thai X-ing, an amazing DC restaurant, where it was one of a variety of courses on their set menu. While everything there was delicious, this dish in particular stood out and still comes to mind (I spend a lot of time thinking about food). The tender and sweet pumpkin melts into the spicy, creamy, curry sauce, thickening it, and the salmon adds another dimension of richness.

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Flourless Peanut Butter Cookies

Posted on by Claire

flourless peanut butter cookies

Can we talk about all the things I love about this recipe? Since there’s no flour, it’s great for gluten-free folks, and there’s also no worry if you’ve run out of flour in your cabinet (or butter, for that matter). Another perk of the lack of flour is that you don’t have to worry about overworking the dough. This means that you can taste and adjust the quantities of peanut butter, sugar, and salt, if you’d like (so long as you don’t mind raw egg – or taste before adding the egg), so it’d be easy to practically just eyeball the recipe (not something a lot of baked goods can claim).

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Thai Chicken Satay

Posted on by Claire

thai chicken satay

The combination of flavors in the marinade here seemed strange to me at first (coconut, turmeric, sugar, and coriander?), but I decided to roll with it because I really trust the recipe source (the great She Simmers which not only has fantastic authentic Thai recipes but also appeals to the linguistics nerd in me with the lovely accompanying information on Thai pronunciation and etymology). I’m glad I did because this chicken satay was very easy to make, and the result was delicious on its own and completely addictive when served with peanut sauce and ajat. This would be great food for a party, especially if you get the grill going to cook the chicken on skewers (the traditional way).

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Ajat (Thai Quick Pickle)

Posted on by Claire

ajat (thai quick pickle)

Combine my love of Thai food and my love of pickles, and you have ajat. A traditional Thai condiment that’s really easy and quick to make and pairs perfectly with a variety of Thai dishes – although it’s most notably served alongside satay to balance the richness and greasiness of the grilled meat (or fried tofu) and peanut sauce. The part of this quick pickle that seems ingenious is the preparation of the syrupy pickling liquid separately ahead of time – it’s only poured over the fresh sliced vegetables (cucumber, mild peppers, and shallots) right before serving, so the prep at serving time is minimal, and the veggies stay nice, bright, and crisp.

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Thai Peanut Sauce

Posted on by Claire

thai peanut sauce

I’ve long been enamored of Thai food, and that’s probably no surprise since it’s right up my alley in many ways – strong, bold flavors with no fear of spice, often filled with fresh vegetables and herbs, and, of course, delicious salty-sweet combinations. This sauce is a perfect example. It’s packed with flavor from a generous helping of Thai red curry paste, and the savory richness of peanut butter is well-balanced by sugar. It certainly doesn’t hurt that it’s also ridiculously simple to make and addictively tasty. The sauce can be thinned out with extra vinegar for a salad dressing, or used as is for dipping raw veggies.

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Tropical Black Bean Quinoa Salad

Posted on by Claire

tropical black bean quinoa salad

Inspired by the coconut breakfast quinoa I recently cooked up, I decided to try a savory preparation using quinoa cooked with coconut milk. I added black beans for extra substance and played off the tropical flavor of the coconut with mango, avocado, fresh mint, and lime juice. The resulting salad was colorful and delicious (not to mention healthy) – perfect for serving my parents for dinner at the end of a hot day of sightseeing.

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Coconut Breakfast Quinoa

Posted on by Claire

coconut breakfast quinoa

My parents are here visiting me in Buenos Aires, so it’s been a whirlwind taking them around to all the best sights and restaurants (and it’s also the reason why I didn’t post on Friday – whoops!). They get breakfast at their hotel though, so I’m on my own for fixing breakfast. Something quick and easy but healthy and filling is important to have enough energy to get me through until lunch with all the sight-seeing, and this coconut breakfast quinoa has been a great option. Coconut milk adds richness to the quinoa, which is similar to oatmeal in this preparation (not that I’ve given up on my favorite steel-cut oats), but with the added boost of quinoa’s higher fiber and protein – even more so if you include the optional chia seeds.

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Thai Stir-Fried Cabbage

Posted on by Claire

thai stir-fried cabbage

I’m back in Buenos Aires now, getting settled into a new place. The apartment is twice as big as the last two we’ve stayed in – still a studio apartment, but now there’s a couch! And the kitchen is much nicer, with a lovely gas stove and oven, a full-sized refrigerator, and ample counter space. It’s hard, though, to ramp back up with cooking, but I’ve learned to start off with simple dishes. Luckily, we’re near a great market with lots of fruit and vegetables vendors. And of course, I’m still carting spices around with me and (embarrassingly) some sauces, too… Asian sauces in particular (soy sauce, oyster sauce, fish sauce) can be hard to find and expensive, so it made sense to take them to/from Montevideo (I think).

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