Black Bean Chili & Cornbread

Here's a lovely lunch, black-bean and cornbread style. That granola, by the way, is home made (with all kinds of healthy goodness - flaxseeds rich in omega3, sunflower seeds, sesame seeds, cranberries, dates and about half a dozen other ingredients)

 

Who said vegetable cutters were only for vegetables? I think those little things will come in handy!

I had 0% Greek Yogurt from Laliberté. You should try it! It's very thick and perfect for Tzaziki sauce. For those who have never made their own Tzaziki, there is nothing like using the real, fresh ingredients. 

Black Bean Chili: 

p.s.: I'm not sure if I'm suppose to call it a chili? Maybe it's more like a black bean stew.

makes 4 portions

1/3 red onion, chopped

2 cloves garlic, minced

1/3 zucchini, julienned

1 carrot, chopped

1/4 green pepper, chopped finely

1 tomato, chopped

1 can of black beans, rinsed

1 tbsp ground cumin (or crushed cumin seeds)

1 pinch of ground coriander seeds

Hot sauce of your choice (you choose how much)

Enough water (or broth) for the chili to simmer 20-30min

1. Sweat onions in olive oil
2. Add spices and  garlic, sweat until fragrant
3. Add vegetables except the tomato, let that heat a minute
4. Add the beans, tomato and water
5. Simmer 20-30min

 If you find your chili to liquidy, you can thicken it (using arowroot powder or cornstarch for example).

Cornbread:

This cornbread recipe is really easy and speedy. I love it because it's mostly corn flour, there's not much fat or sugar.

Makes 12 regular muffins or 24 mini muffins
Preheat oven to 425°F

In one bowl, wisk:
2 cups corn flour (N.B: NOT CORN MEAL, I've always hated that stuff in muffins)
2 1/2 tsp baking powder
1-2 tbsp sugar
3/4 tsp salt

In another bowl, wisk:
1 egg
2-3 tbsp vegetable oil
1 cup milk

1. Mix the liquid ingredients into the dry ones, it's ok if it's still lumpy
2. Spoon mixture into the muffin baking things

Enjoy!! ^_____^

P.S.: Everything is Gluten-Free except for the granola, which has regular oatmeal. But seeing as I didn't give you the granola recipe it doesn't really make a difference.

My very second Bento

My sister got me a Bento Box as an early birthday present because I had been drooling over Bento&CO's beautiful supplies for the past 3 months.
(lfgjbrigresgbvdfjbsdf I want the entire webstore)



This is my second bento, the first one - yesterday's - was not fit for a photoshoot. As I write to you I'm enjoying my bento's delicious & adorable contents!!!

We went to Pacific Mall last Thursday in the hopes of getting some bento supplies. The only thing I found were some vegetable cutters. You can see the cute little zucchini flowers I made! Those one's were blanched in dashi but you could also coat them with egg, then bread crumbs and pan fry them in a little oil. So tasty! You could do that with asian eggplant too. The crispiness on the outside, the warm tenderness on the inside... urh so good.



Anyway, there are some pictures of tamago too! I forgot to put them in the Bento (and... there was no space left) I filled them with little pieces of (blanched) zucchini, carrot and red onion. I also mixed dried dashi with the raw eggs. The salesman at Sanko (my favorite grocery store ever) suggested I do that to give the eggs a smoky flavour. And sure enough super tasty addition.

By the way, tamago is a sort of rolled omelette, it's normal for the egg inside to be quite runny but if you don't like that, you can microwave it for a few seconds before cutting it.



The only thing I'd do different is the "apple-carrot" slaw. Which honestly does not at all look appetizing. Grating apple by hand = not good idea. I seasoned it with some rice vinegar and mapple syrup. If you want to make it, try chopping a crisp green apple instead of gratting it.



This second bento was really enjoyable and I recommend getting some multigrain rice, not only is the taste hearty but the color and texture of the grains are absolutely beautiful!

Scrambled Wrap

Ingredient list:

• 2 tbsp each diced celery, carrot, red onion
• 1/2 cup oyster mushrooms
• 1 clove garlic
• 1/2 cup grated zucchini
• 2 eggs
• condiment (ex: mayo, dijon mustard)
• 1 tortilla wrap

1. Sweat carrots, celery and red onion in 1tsp. of olive oil
2. Add minced garlic and sweat until flagrant
3. Add oyster mushrooms
4. Sqeeze moisture from zucchini, and add it
5. Add a splash of soy sauce
6. Add two beaten eggs and gently mix a little so it won't stick
7. Spread whatever condiment you want on your tortilla
8. Spoon mixture on the wrap, fold it
9. Grill it 2 min on each side, this helps keep it's shape and makes it nice and toasty!

Note!!! Although the wrap is delicious, it's pretty liquidy! (When I do a similar wrap again I'll fix the liquid content)