Chez Darren Andrew

Tag Archives: easy


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Quinoa, Black Bean and Sweet Corn Salad

For the Salad:

  • 1 jalapeno pepper, seeded and finely diced
  • 1 small red onion, finely diced
  • 4 green onions, chopped finely
  • 1/2 a bunch of cilantro, chopped finely
  • 1 cup quinoa (2 cups cooked), cooked as per package instructions (in chicken or vegetable stock) and cooled
  • 2 cups of frozen sweet corn, blanched in hot water
  • 500 ml can of black beans , rinsed and drained
  • 1 red bell pepper, diced

For the Dressing:

  • 1/3 cup of apple cider vinegar
  • 1/3 cup of extra virgin olive oil
  • 1 tbsp dijon mustard
  • juice of 1/2 a lemon, or a tbsp of bottled lemon juice
  • 3 tbsp honey
  • 1 tsp of ground cumin
  • Salt and Black Pepper

Instructions:

Combine all dressing ingredients in a large bowl. Add the jalapeno, red onion, green onion, cilantro and let sit while quinoa cooks and cools. Cook the quinoa in chicken or vegetable stock as per the package instructions, and when it is ready cool it by either placing the pot in cold water and frequently string and changing the water out until cool. Another option would be to make extra the day before to have leftovers to make salads like this one, rice or other grain like barley or millet could be used instead of quinoa. Mix all reaming ingredients in the bowl to distribute the dressing evenly throughout the salad.

This salad is best if left to mingle in the fridge overnight, but it’s great right away also. Enjoy!

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Black bean and Corn Salad with Jalapeno Honey Lime Vinaigrette

Black bean and Corn Salad with Jalapeno Honey Lime Vinaigrette

  • 3 tbsp liquid honey
  • juice of 1 lime
  • 1/4 cup of apple cider vinegar
  • 1 tsp salt
  • 1 tsp cumin
  • 1 jalapeno pepper, seeds and core removed, finely diced
  • 1/2 white onion, finely diced
  • 3 cloves of garlic, minced
  • 1/2 cup of cilantro leaves, lightly chopped
  • 1/3 cup of olive oil
  • 1 can of black beans rinsed and drained
  • 2 cups of peaches and cream corn kernels, fresh or frozen
  • 1/2 a red pepper, finely diced
  • 1/2  a zucchini, finely diced

In a large bowl, whisk together the honey, lime juice, cider vinegar, salt, pepper and cumin. Stir in the onion, garlic and jalapeno pepper and let sit for ten minutes, while you prepare the other ingredients. This will allow the strong nature of these ingredients to mellow out and infuse the dressing with their flavors. Add the olive oil and cilantro before stirring in the beans, corn, red pepper, and zucchini to the salad. Cover and refrigerate for two to four hours, or overnight for best results.


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Broccoli Cheddar Soup

Seeing as I’ve all ready typed this recipe out, I thought I’d better keep it in a safe place! This was probably one of the best soups I’ve ever made.

Broccoli Cheddar Soup

1/4 cup of butter
1/4 cup of flour
1 onion, finely diced
2 cloves of garlic
2 cups of whole milk
2 cups of chicken stock
2 cups of shredded extra sharp cheddar
4 cups of broccoli florets, pulsed 12 times in a food processor
Salt and Pepper, and a pinch of cayenne pepper

Heat the butter over medium heat in a large pot. Add the onions and sautee until softened. Add the garlic, cayenne pepper and flour. Whisk constantly for about two minutes to cook the rawness out of the flour. Whisk in the chicken stock and milk until it begins to thicken. Add the chopped broccoli. Whisk in 1/2 a cup of cheese at a time until it melts smoothly into the soup.


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Easy Asiago Scalloped Potatoes

Easy Asiago Scalloped Potatoes

  • 2 tbsp unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded asiago cheese
  • 4 large russet potatoes, peeled and sliced very thinly, 1/8 inch
  • 1 small onion, thinly sliced
  • Kosher salt and freshly ground pepper
  • 2 cups cream, slightly warmed

Position a rack in the upper third of the oven and preheat to 425 degrees F. Melt the butter over medium heat in a large oven safe skillet. Layer the potatoes in the bottom of the skillet, spreading them out evenly. Sprinkle with salt and pepper, minced garlic and arrange the onions evenly on top. Sprinkle a little of the asiago on top. Arrange another layer of potatoes and then season with salt and pepper and sprinkle with a little more cheese. Carry on layering until all the potatoes are in the skillet. Pour the cream over the potatoes and let simmer on low covered for ten minutes to let the potatoes cook.

Sprinkle the potatoes with the remaining cheeseand bake until golden, about 25 minutes. Let rest 5 minutes before serving.


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Quick and Easy : Turkey Taco Meatballs

Recently I’ve been trying to start eating a little more on the healthy side to try to get myself back into the shape I was in three months ago when I just happened to stop going to the gym. This recipe is quick and easy so you don’t have to spend too much time to get things done and have more time to spend in the gym (or doing anything else that keeps you out of the kitchen)!

  • 450 gr Extra Lean Ground Turkey Breast
  • 1 packet of your favourite taco seasoning
  • 1/4 cup of egg whites
  • 1/4 cup of pepitas (shelled pumpkin seeds), chopped finely ( I used my food processor for this)
  • 1 tbsp whole flax seeds
  • Black Pepper

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and parchment paper for easy clean up. In a large bowl combine all ingredients until its blended evenly. Measure out balls to be 1/8 of a cup in size each and arrange evenly on the baking sheet. Bake for 20 minutes and turn over half way during cooking.
Serve with a salad and salsa on the side.


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Mixed Bean Salad

Mixed Bean Salad

This is an adaptation of my Nana’s recipe for mixed bean salad. I’ve modified to suit my taste! You can add fresh herbs (like parsley, tarragon or basil) or try adding some additional vegetables (like fennel, celery or carrots) to add some crunch! The secrete is to let the ingredients marinade for a day before serving.

Dressing

  • 1/2 cup White Vinegar
  • 1/4 cup White Sugar
  • 1 tsp salt
  • 1tsp cayenne pepper (Optional; I like it spicy)
  • 1/2 white onion, finely diced
  • 2 cloves garlic
  • 1/3 cup oil (I use safflower, because it contains omega 3 fatty acids)

Salad

  • 1 19oz can of Mixed Beans, rinsed and drained
  • 1 19 oz can of white kidney beans, rinsed and drained (You can use whatever kind of bean you like)
  • 1.5 cups green beans, frozen, thawed and drained
  • 1/2 red pepper, diced

Mix Vinegar, sugar salt and cayenne pepper in a large bowl, stir until sugar dissolves completely. Add onion and garlic, let sit while you open your beans and rinse and drain them. Add the oil to the vinegar mixture until combined. Add beans and peppers and stir. Cover and store in the refrigerator at least eight hours, the longer the better!

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