Chez Darren Andrew

Tag Archives: vegetarian


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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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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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Sushi

Being from the west coast, there are just somethings that are necessary for survival. Good sushi is one of them. It’s hard to try new sushi places in a province so far away from the cold pacific ocean. It’s almost scary that they sell ‘fresh’ pacific fish here. So in times like these it is just best to roll up ones sleeves and make your own. Maki rolls with canned sockeye salmon will have to suffice until the next time I set food on the shores of the pacific north-west… Gawd I want a Japadog so bad!

After considering posting a recipe for sushi, I’ve decided that there are plenty of better sources on how to make your own sushi that I can provide.

Here is a video that I recommend you watch if you want to make your own sushi.

Cooking With Dog – How to Make Futomaki Sushi & California Roll

What is your favourite kind of sushi? Please reply below!


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Best Hummus EVER.

Hummus has been steadily gaining popularity in the food scene over the last several years. It’s a quick and healthy alternative to all the high fat dips on the market and it’s versatility is endless. I have even used it to replace mayonnaise in recipes! Use this recipe as a base and experiment from there, you can change it up to create different flavoured dips.

This method takes a little bit longer, but it isn’t very much work. It is definitely worth the effort. You can use rinsed and drained canned chick peas if you are in a rush.

Best Hummus EVER.

Adapted from Alton Brown’s Hummus For Real Recipe.

  • 2.25 litres of water
  • 2 cups dried chickpeas
  • 1/4 tsp baking soda

In a slow cooker add water, chickpeas, and baking soda. Cover and cook on high heat for 4 hours, or on low heat for 8. Drain and let cool.

  • 3 large cloves of garlic (Add less if you don’t like garlic, Add more if you do!)
  • 1 1/2 tsp salt
  • 1/4 cup of lemon juice
  • 1/4 cup of water
  • 1/3 cup of tahini
  • 1/4 cup of extra virgin olive oil

In the bowl of a food processor, blitz the garlic with the salt for 10 seconds. Add the cooked chickpeas and process for 20 seconds. Scrape the sides of the bowl down and add the lemon juice and water. Process for 20 more seconds. Scrape the sides of the down down add the tahini. Process for 20 more seconds. Turn the processor on and gradually add the olive oil.

Some extras you might like to add in, either stir them in or pulse 5 times!

  • 1/4 tsp cumin and orange zest
  • Roasted Garlic
  • diced Roasted Red Peppers
  • Chipotle puree and fresh cilantro
  • diced Black Katamala olives and 2 tbs feta cheese
  • Sun-dried tomatoes and fresh basil
  • 3 tbs Pesto

What is your favourite flavour of hummus and how do you like to eat it?

Comments are always welcome!


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Macaroni Salad

Macaroni Salad

Dressing

  • 3/4 cup of Mayonnaise (I use Hellman’s  1/2 Fat)
  • 1/4 cup white vinegar
  • 1/4 cup white sugar
  • 1 tbs Dijon Mustard
  • dash of hot sauce
  • 2 shallots, finely diced
  • 1 clove of garlic, minced
  • 1 jalapeno pepper, seeded and finely diced
  • 1 dill pickle, finely diced
  • Black Pepper

Whisk all ingredients in a large bowl, until sugar is dissolved and dressing is light and creamy.

Salad

  • 1 box (375 g) of whole wheat elbow macaroni, boiled and drained
  • 2 medium carrots
  • 2 stalks of celery
  • 1/4 red pepper
  • 1/4 yellow pepper
  • 1 small zucchini
  • 8 radishes
  • 1 green onion

Add pasta to the dressing, stir and set aside. Dice all veg into pieces about the size of a cooked macaroni noodle. If you decide to use a different kind of pasta, adjust the size of your veg accordingly. Mix together and refrigerate to let the flavors combine. Add any veg you have to this recipe, some chopped cabbage or broccoli would be great! You can even add rinsed drained canned chickpeas to give it a protein kick!

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