Month: March 2014

Lemony Rice & Peas

Lemony Rice & Peas

Ahhh for the past two days the weather has been glorious! Therefore, I am just dropping by really quickly to give you the Lemony Rice and Peas Recipe that I promised you last week. I need to get outside and soak up the spring sunshine 

Mushroom & Chickpea Curry

Mushroom & Chickpea Curry

Well it has been one of those scary grown up weeks. Truth be told, Kirk and I have a lot on our plates at the moment, and by Sunday I was feeling more than a little overwhelmed at my giant to-do list. Fortunately, one of 

Black Bean & Quinoa Chili

Black Bean & Quinoa Chili

Black Bean & Quinoa Chili- Emmas Little Kitchen

Well the people have spoken… Mexican it is! I am quite pleased you picked this one. Although yesterday was officially the first day of Spring, I think we can allow ourselves one last wintery comfort food meal before diving into some Springtime goodies (asparagus… I’m coming for you…!), and this Black Bean Quinoa Chile is just the ticket.

Black Bean & Quinoa Chili- Emmas Little Kitchen

This is fast becoming one of my favourite simple staples, it’s a great winter warmer and its also packed to the brim with protein and fibre. I love the texture of the quinoa in it too… yum! So delicious. Although I have been making this for a long time, it took me a while to pin down an exact recipe. For me, chili is one of those dishes where you throw in all the spices and you just know its going to be good. Therefore I encourage you to use the seasonings in the recipe below as more of a guide… experiment and tweak it to your taste!

Black Bean & Quinoa Chile- Emmas Little Kitchen

Do you have a secret Chili ingredient?

Black Bean & Quinoa Chili
 
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A tasty chile made with black beans and quinoa. Full of protein, fibre and totally delicious.
Author:
Recipe type: Soup & Stew, Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 tin (14oz) black beans (drained and rinsed)
  • 2 tins (14oz) chopped tomatoes (including all the liquid)
  • 1 cup/175g of quinoa (uncooked)
  • 2½ cups/750ml water
  • 2 tsp chili powder
  • 1 tsp cayenne pepper
  • 3 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp unsweetened cocoa powder
  • pinch of cinnamon
  • salt and pepper to taste
  • avocado and fresh coriander (optional, for topping)
Method
  1. Saute the diced onion over medium heat for about 2 minutes
  2. Add minced garlic and cook for another minute, stirring so the garlic doesn't burn
  3. Next add the spices and give everything a good mix
  4. Finally add the beans, tomato, water and quinoa, put a lid on the pan and simmer for 30 minutes, stirring occasionally

Notes

Like all good Chili, this one will get tastier if you leave it for a day, however you may need to add more water as the Quinoa soaks all the liquid up.

Warm Potato & Kale Salad with Tahini-Dill Dressing

Warm Potato & Kale Salad with Tahini-Dill Dressing

Hello! How was your weekend? Mine was wonderful, but busy! I’m looking forward to putting my feet up tonight with a glass of wine, and catching up on House of Cards. Do you watch it? I am obsessed. Also on the menu this evening is 

Vegetable & Barley Irish Stew

Vegetable & Barley Irish Stew

I hope I don’t lose any friends over this, but I have a confession to make: I am not a big fan of St. Patricks Day *gasp*. It is difficult to articulate why exactly, but between the green beer and “Kiss Me I’m Irish” T-Shirts, 

Brown Butter & Rosemary Wholewheat Soda Bread

Brown Butter & Rosemary Wholewheat Soda Bread

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Well HEY there! I’m writing this post from ‘Crystal Mountain’ in Northern Michigan. Don’t be deceived, the mountains around here are really just large hills… not that I am complaining! The snow is perfect, the Sun is shining, and I have a large mug of strong black coffee in hand.

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The alpiney vibe here has got my craving a little comfort food, so I thought it would be a good time to share this lovely recipe for soda bread. I like to zhush mine up with a spot of brown butter, and a generous sprinkling of rosemary. Like all my baked goods I prefer to use a whole grain flour, in this case wholewheat.

IMG_2749IMG_2752This bread has a wonderful dunkability factor, just perfect for the Irish Stew I will be posting in a couple of days. It’s also fab warm from the oven with a little butter spread on top.

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Alright, I better dash! I have a date with a fat bike and a trail… enjoy!

 

Brown Butter & Rosemary Wholewheat Soda Bread
 
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100% Wholewheat Irish Soda bread with brown butter and rosemary.
Author:
Serves: 4-6
Ingredients
  • 4 tbsp butter
  • 2 cups (300g) wholewheat flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg, beaten
  • 1 cup low fat buttermilk
  • 1½ tsp honey
  • 1 tbsp rosemary, chopped
Method
  1. Preheat the oven to 375F/190c
  2. Melt the butter in a saucepan over medium heat, whisking occasionally. When you smell a nutty aroma and see brown flecks forming at the bottom of the plan, remove from the heat and set aside and allow to cool (if you have never browned butter, I find the set by step in the notes section helpful).
  3. Whisk the flour, baking powder, soda and salt in a bowl
  4. In a second bowl, combine the egg, buttermilk, honey, rosemary and cooled butter
  5. Add the wet ingredients to the dry and mix until a dough forms
  6. Knead for a couple of minutes in the bowl
  7. Shape the dough into a rounded loaf shape, and put onto a greased baking sheet
  8. Cut a cross into the top of the loaf
  9. Bake for about 35 minutes until a knife comes out clean
  10. Cool on a wire rack before slicing and gobbling

 

Notes:

This is an adaption and combination of three different recipes- this recipe for 100% Whole Wheat Irish Soda bread, this recipe for Rosemary Irish Soda Bread from A Passionate Plate, and this recipe for Brown Butter Soda Bread from The Curvy Carrot.

A good tutorial for browning butter here.

PS. I think Dexter was angling for a slice… look at this face…

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Banana Oat Pancakes with Peanut-Maple Sauce

Banana Oat Pancakes with Peanut-Maple Sauce

The topic of pancakes is much debated in my household. Kirk is a purist, and prefers plain or buttermilk pancakes. I, on the other hand, like to  experiment. Many a Sunday morning is spent sipping coffee and quibbling about plain vs pumpkin, plain vs wholewheat,