Balela (AKA Trader Joe's Mediterranean Bean Salad)

So Julie had us over for lunch by the pool this Sunday and she busted out this Trader Joe's cold bean salad. It was wayyyyy delish, and looked super easy. And it is! Here goes!

- 1 can garbanzo beans (rinsed & drained)
- 1 can black beans (rinsed & drained)
- 1 lemon (squeezed)
- 3 Roma tomatoes (chopped)
- 1/4 finely chopped vidalia onion (I'm not a big raw onion fan so you can use whatever amount or kind of onion you like)
- 1/2 bunch parsley (finely chopped)
- 1 package fresh mint (finely chopped)
- 1 tsp. Jarlic (or a couple of cloves)
- as much olive as you want (I used a dash)
- salt & pepper to taste
- I added a dash of white vinegar because I wanted to, but I haven't seen any other recipes that recommend it, so do what you want.

Mix it all together in a bowl. Chill. Eat.

Faux Butter Chicken

This is my favorite recipe of all time right now. It's delicious, you should make it.
If you are vegetarian, still make the sauce....it could make anything taste good.

Marinate chicken in garlic, salt, pepper, cayenne, coriander, cumin, cardamom, garam masala, and lime juice. Let it marinate for anywhere from an hour to ovenight. I usually add a little more of all spices except cardamom. I find that more than a pinch of cardamom is pretty disgusting

Throw the diced onions in a large skillet and saute in butter until soft. Add in the chicken and cook for around 10 minutes. Next, pour in the tomato sauce and diced tomatoes, put the lid on the pan and simmer for 30 minutes. Add the whipping cream or yogurt and cilantro to finish it up and serving over Basmati rice.

Yum!

 ~ Recipe ~

Faux Butter Chicken

Ingredients: 

• 4 pieces boneless skinless chicken breasts (cut into bite sized pieces)
• 5 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoons black pepper
• 1/2 teaspoons cayenne pepper
• 1/4teaspoons ground coriander
• 1/2 tsp garam masala 
• 1/2 teaspoons cumin
• pinch of cardamom
• 1 whole lime, Juiced
• 1 whole onion, diced
• ¼ cups butter
• 1 can (14.5 Oz. can) tomato sauce
• 2 cans (14.5 Oz. can) petite diced tomatoes (one drained, one not)
• 1 pint whipping cream or plain yogurt
• 1 bunch chopped cilantro, to taste
• 2 cups basmati rice 

~Marinate chicken in garlic, salt, pepper, cayenne, coriander, cumin, cardamom, garam masala, and lime juice. Let it marinate for anywhere from an hour to over night.  
~Throw the diced onions in a large skillet and saute in butter until soft. Add in the chicken and cook for around 10 minutes. 
~Pour in the tomato sauce and diced tomatoes, put the lid on the pan and simmer for 30 minutes. 
~Add the whipping cream or yogurt and cilantro to finish it up and serving over Basmati rice.

Anne's Almost Vegetarian Nam Tok

Thank you Chris Deetanna (AKA Phuket) for introducing me to the joys of Nam Tok while I was still a meat eater. Visit his Thai Restaurant in Sandy Springs! Here is my mostly veggie version of the wonderful, amazing beef dish that I've been struggling to re-create. I think I've done an almighty good job, but I only drink Jaegermeister with it, so I can truly feel your presence Chris!



Serves 4

INGREDIENTS
- 2 cups cooked Jasmine rice (I actually used Basmati bc I didn’t have Jasmine rice)
- 32 oz mushrooms

MARINADE
- 4 tbs fish sauce
- 3 tbs soy sauce
- 1 tbs thai chili pepper (I just used a spoon full of chili paste)


- 3 tsp tamarind concentrate mixed w 3 tsp water
- 1 lime squeezed

TO PREPARE VEGGIES
- 2 tsp sesame oil
- 3 Shallots (the bulb kind)
- 1 clove garlic ( I used a ½ tsp of Jarlic. I’m usually a big garlic fan but it shouldn’t be an overwhelming flavor here)

- 1 bunch of Asparagus
- Baking spray or olive oil
- Salt
- Pepper

- 1 package fresh mint
- ½ bunch cilantro
- Handful of snow peas
- Bunch of bean sprouts
- Big dash of white vinegar
- Dash of soy sauce

Mix fish sauce, soy sauce, chili pepper, tamarind concentrate, 3 tsp water, and the juice of one lime together in a big container for marinade.

Slice mushrooms. Toss in marinade. Let mushrooms marinate for 1-2 hours.

While mushrooms are marinating - Preheat oven to high broil. Or like 300 degrees, I guess. Grease baking sheet with spray oil or olive oil. Cut ends off asparagus. Lightly coat with baking spray or olive oil. Salt and pepper them. Broil for 10 minutes. (This is also a super delish way to just cook asparagus for other stuff, courtesy of the Barefoot Contessa)

Chop cilantro and mint and place in a big bowl. Mix together with snow peas and bean sprouts.

When the asparagus is done, let cool. When cooled, cut in 1 in. sections and toss in with the herb/veggie mix.

Chop the shallots. About when the mushrooms are done marinating, heat the sesame oil in a wok or big pan. When the oil is hot, toss in the chopped shallots and let them carmelize. Chop garlic, and throw in the pan.

Once shallots and garlic are carmelized, toss in the marinated mushrooms over medium heat. Let cook for about 5-8 minutes. Mushrooms will cook down, but you should still have juice in pan.

Toss in veggies/herb mix, white vinegar, and soy sauce. Cook for about one minute.

Serve over rice, which you should have cooked at some point.

Mediterranean Quinoa Salad

It's been getting pretty warm lately (yay!) and I've been craving lighter, fresher foods. This quinoa salad falls perfectly into the light and fresh category. Also, it's freakin' delicious.

First, add 3/4 cup of quinoa and 1 can veggie broth to a pot, bring to boil and then reduce to a simmer until the liquid cooks most of the way out. Fluff it up a bit when it's done then let it sit and cool off.

While the quinoa is cooking, chop up a cup of tomatoes, 1 medium-ish cucumber (1 cup), a half a bunch of green onions, 1/2-1 cup of kalamata olives (I always add more because I love them), and 1/4 cup of chopped fresh dill. You'll also need some crumbled feta.
For the dressing, I use the juice of 1 medium lemon (2-3 tbsp), the same amount of olive oil and a few grinds of black pepper.

You'll also need crumbled feta, see it there in the corner?

When the quinoa is cool, add all the ingredients and mix. I could probably eat this every day.....

Here's the recipe....


Mediterranean Quinoa Salad
3/4 cup uncooked quinoa
1 can veggie broth (or ~1 cup water)
1 cup diced cucumber (peeled and seeded)
1 cup diced tomato
1/2-1 cup chopped kalamata olives
1/4 cup chopped green onions
1/4 cup chopped fresh dill (or 1 tbsp dried)
2 tbsp crumbled feta
2-3 tbsp olive oil
2-3 tbsp lemon juice
ground black pepper to taste

- Combine quinoa and broth (or water) in a saucepan and bring to a boil, then reduce to a simmer and cook until most liquid is gone.
- While quinoa is cooking, chop the veggies.
- Combine lemon juice, oil and pepper in a small bowl and whisk to combine.
- Throw all ingredients into a large bowl and stir. Refrigerate for at least an hour to meld flavors.
- Enjoy!