Category: Lunches

“Veggie Dump” Grain Bowl

Who’s in favor of dinner that you throw in a pot and walk away? I got the idea from fANNEtastic food a few nights ago- she has the best ideas for easy, throw-together dinners! While I didn’t include the chicken breasts due to the woes of vegetarianism, I added a few leftover meatballs in Ben’s bowl and added a fried egg on top of mine for a little extra protein!

Sorry for the site being down yesterday- glad that smart husband of mine knows computers and was able to fix the problem in no time! Yay computer scientists.

"Veggie Dump" Grain Bowl
“Veggie Dump” Grain Bowl

The ingredients are simple, and you could add any frozen veggies you like. I settled on some ready-chopped broccoli/cauliflower/carrot from Harris Teeter, frozen peppers and onions from TJ’s, a can of chickpeas, kalamata olives, frozen spinach, and diced tomatoes. With some capers and a TON of spices (I should have spring cleaned my spice cabinet while I was at it!). Two thumbs up for Mediterranean food!

“Veggie Dump” Grain Bowl
Recipe Type: Salad, Main Dish, Side
Cuisine: Mediterranean
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 6
Dump and simmer away- dinner is served! Add any veggies you like- the only rule is that you are only allowed to do 2 minutes of chopping/prepping for this meal. The rest is up to the stovetop!
Ingredients
  • 1 T olive oil
  • 1 onion, chopped
  • 1 T minced garlic
  • 1 can garbanzo beans, rinsed and drained
  • 2 cups chopped veggies (peppers, onions, broccoli, carrots, cauliflower, or any other ones you want!)
  • 2 cups frozen spinach, defrosted and drained
  • 1 can diced tomatoes
  • 1/2 cup kalamata olives (pitted)
  • 2 T capers
  • 1 tsp each garlic powder, oregano, Greek seasoning, parsley
  • 1/2 tsp each chili flakes, coriander, salt, and pepper
  • 2 T lemon juice
  • 1 T balsamic vinegar
  • 1/2 cup water or veggie broth
  • Feta, for serving
  • Protein of choice
Instructions
  1. In a large pan, heat oil on medium-high, then add onions and garlic to pan. Cook until tender, about 3 minutes.
  2. Add garbanzo beans, followed by veggies, spinach, tomatoes, olives and capers, and all spices/liquid. Cook, stirring every so often, for about 3 minutes.
  3. Cover and reduce heat to low, then simmer for 20 minutes.
  4. Prior to serving, top with feta and extra salt/pepper if desired.
  5. Serve with protein of your choice! I added some leftover grains we had (barley/quinoa/lentil mixture) and some crusty crackers.
Prep ingredients.
Prep ingredients.
Cook onions, garlic and chickpeas.
Cook onions, garlic and chickpeas.
Add veggies and simmer.
Add veggies and simmer.
Serve and enjoy!
Serve and enjoy!

Don’t work too hard on this one! It’s meant to take away stress, not add it!

What are you up to this weekend?

ClaireLeave a comment

Vegan Lentil Chili

He calls it soup. I call it stew. See, apparently the amount of broth is the defining factor in whether you need to use a spoon or can just use a big hunk of crusty dipping bread. We decided to settle on “chili.” Crisis averted.

Vegan Lentil Chili

My sister Bethany got me these adorable Le Creuset Ramekins for Christmas and I was itching to use them to display my chili! (Don’t worry, we actually ate a lot more than what it looks like in the picture.) But you could totally use these cute little dishes as a container for ingredients, garnishes, or soup as an appetizer. They’re also the perfect size for a scoop of ice cream! Freezer, microwave, and oven safe, they’re completely versatile, and you know the Le Creuset name will not disappoint.

Anyway, back to chili. What better way to come back from Christmas travels than a nice hearty bowl of veggie-packed chili to fill you up without weighing you down? I was inspired by the original recipe by our good friends Sarah and Mike, who made a similar vegetarian chili for us a few weeks ago when they had us over for a pre-holiday dinner. For those of you looking to get a head start on your diet for the New Year, this vegan chili is protein and fiber-packed, and is also filled with vitamins and minerals from fresh and frozen vegetables. I used green lentils and black beans as my legumes, but you could also use kidney beans or chickpeas for a slightly different take. I originally planned to add another grain like farro or barley, but by the time I had all the ingredients in the crock pot, I literally had no room!

The struggle is real.

Serve with crushed tortilla chips, crusty bread, or whole-grain crackers for dipping. Then garnish with feta (or cotija for the fancy ones) and a dollop of plain greek yogurt. I also layered some spinach under mine because I can’t resist having spinach with every single dinner. I am a creature of habit.

Hope you enjoy!

Vegan Lentil Chili
Recipe Type: Main
Cuisine: Mexican, Vegan, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
A protein and fiber-packed stew/soup (stoup?) that will fill you up but not weigh you down! Get a head-start on your New Year’s diet resolution with this lentil chili recipe, perfect for rainy December nights.
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 Tbsp minced garlic
  • 3 large carrots, chopped
  • 1 carton mushrooms
  • 2 cans diced or stewed tomatoes and juices
  • 1 can black beans, drained
  • 2-3 cups chopped butternut squash (buying pre-chopped saves so much time!)
  • 1 Tbsp dijon mustard
  • 1/2 cup frozen peppers and onions (I love the TJ’s bagged mix)
  • 1 tsp each garlic powder, coriander, cumin, basil, and chili powder
  • 1/2 tsp cayenne pepper
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 3-4 cups low sodium vegetable stock (depending on how much room you have!)
  • 1 cup dry lentils
  • salt and pepper, to taste
Instructions
  1. In a large skillet, heat oil on medium high, then add onion, garlic, and carrot. Cook until tender, about 3 minutes. Add mushrooms and continue to cook about 1 minute more until tender. Layer in bottom of crock pot sprayed with cooking spray.
  2. Add all remaining ingredients and stir to combine.
  3. Set on high for 4 hours, or low for 6 hours until squash and carrots are tender.
  4. Serve with feta/cotija cheese and grain of your choice!
Vegan Lentil Chili
Vegan Lentil Chili

All opinions of products in this post are my own.

ClaireLeave a comment

Sweet Potato Empanadas

Happy Sunday! As you may have already seen on Instagram, I made these sweet potato empanadas last night to bring over to a friend’s house for their annual Friendsgiving (which, by the way, is an awesome tradition… two Thanksgiving feasts in one week? Umm, yes please.) and I think they were a hit! A little bit different, but still with those Thanksgiving flavors that everyone expects.

Sweet Potato Empanadas
Sweet Potato Empanadas

I searched high and low on every Harris Teeter shelf to find empanada dough, to no avail. I guess Harris Teeter just doesn’t give off that Mexican vibe. I settled on Pillsbury pie crust- 2 for $4! I think it still turned out ok- the crust was flaky and crispy- I just had to punch out my own circles. NBD.

For the filling, I used canned sweet potato, cream cheese, and a corn and black bean mixture that I sautéed with cilantro, onion and garlic. Crumbled goat cheese and walnut pieces on top! Then roll, crimp, and bake for about 20 minutes or until golden brown and flaky.

Sweet Potato Empanadas
Recipe Type: Appetizer, Main Dish, Side
Cuisine: Mexican, Thanksgiving
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12-15
A fun and different addition for Thanksgiving this year! Use as an appetizer, side, or pair with a nice big salad for post-Turkey day leftovers!
Ingredients
  • 1 package refrigerated pie crust (2 crusts), at room temperature
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp garlic
  • 1/2 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1/4 cup cilantro
  • 1/2 cup chopped spinach
  • 1 tsp balsamic vinegar
  • 1 tsp lemon or lime juice
  • 1 tbsp butter
  • 1 can sweet potato puree
  • 4 oz. plain cream cheese spread
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg
  • 1/4 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp honey
  • 1/2 cup crumbled goat cheese
  • 1/4 cup crumbled walnut pieces (optional)
  • 1 egg
Instructions
  1. In a medium skillet, heat olive oil over medium-high. Add onion, garlic, and corn and cook, stirring occasionally, until onion is softened- about 4 minutes. Add black beans, cilantro, and spinach and stir until wilted. Remove from heat and immediately stir in vinegar and lemon juice. Mash beans slightly with the back of your spoon.
  2. In a saucepan, heat butter over low heat. Add sweet potato, cream cheese, spices, and honey and stir to combine, until cheese is melted through.
  3. Add corn and bean mixture to sweet potatoes and mix.
  4. Unwrap pie crust and roll out with a rolling pin. Use the top of a large glass or a biscuit cutter to cut out circles 3″ in diameter. Fill each with about 1 tbsp filling, then fold over edges and crimp with fingers or a fork.
  5. Place on a cookie sheet and brush with egg wash (1 egg whisked with 1 tbsp water).
  6. Bake at 400 deg for 20 minutes, until golden brown and flaky.
  7. Makes about 12-15 medium sized empanadas (depending on size)
Heat sweet potato mixture with cream cheese and spices.
Heat sweet potato mixture with cream cheese and spices. Drizzle in honey.
Cook onion with corn, beans, and cilantro.
Cook onion with corn, beans, and cilantro.
Cut out pie dough into circles about 3" in diameter.
Cut out pie dough into circles about 3″ in diameter.
Spoon about 1 tbsp filling onto each disc.
Spoon about 1 tbsp filling onto each disc.
Seal with fingers or a fork and brush with egg.
Seal with fingers or a fork and brush with egg.
Cook at 400 deg for 20 minutes or until golden brown.
Cook at 400 deg for 20 minutes or until golden brown.
Sweet Potato Empanadas
Sweet Potato Empanadas

Enjoy your Mexican Thanksgiving!

ClaireLeave a comment

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette

Greetings, and happy Friday! It’s been a whirlwind of a week! I feel like this time of year, right after back-to-school, when it’s darker out in the morning and pumpkin-spice themed things start popping up EVERY.WHERE., things just get so crazy! Between work, small groups starting again, and arranging travel plans for the holiday season, could there just be like, two more hours in the day?

Alas. There never are.

Which is why it’s so important to have recipes like THIS one up your sleeve! I’ve made a twist on this before (try my Chickpea Lentil Power Salad) but this time I used different beans, herbs and veggies. It always makes way more than I intended to… which is good in a way, because that means Ben and I can eat some today, bring some for lunch tomorrow, and use to supplement our meals all week (and then freeze some, give some away, and look- there’s still a ton left- why not just feed the dog, too?). But seriously. The trouble is real.

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette
Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette

 

I love the combination of the curry powder (Fun fact: when I was writing this post I forgot to add curry powder into the ingredients list! It would’ve been pretty disappointing for everyone who read the title of this post to make this and not taste ANY curry!) with lemon and parsley. Plus, this recipe is loaded with staying power from lentils and white beans. I added roasted broccoli, cauliflower, beets, sweet potatoes, and mushrooms as well, with some fresh grape tomatoes. Brussels sprouts were also involved, but kept separately for my brussels sprouts hater of a husband. But I still love him. Which is why they are kept safely in a separate container and tucked away in the fridge for me to hide in his salad enjoy in mine whenever I want.

Anyway, here’s the recipe. Hope you enjoy it (for weeks!) 🙂

Lentil Curry Salad with Roasted Veggies & Lemon Vinaigrette
Recipe Type: Salad
Cuisine: Middle Eastern
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 16-20
Enjoy this power-packed salad as a main dish or a side. It goes great with spinach, feta, and pita bread! Also, a token dollop of Greek yogurt.
Ingredients
  • 1 cup lentils
  • 1 sweet potato, cubed into small pieces
  • zest of one lemon
  • juice of one lemon
  • 1 tbsp minced garlic
  • 1 tbsp dijon mustard
  • 1 tsp garlic powder
  • 1 1/2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper
  • 1/3 cup olive oil
  • 2 cans white beans, rinsed and drained
  • 1 can cut beets, rinsed and drained
  • broccoli and cauliflower florets, chopped roughly (about 2 cups)
  • 1 cup sliced mushrooms
  • 1/2 red onion, chopped
  • 1 cup grape tomatoes, halved
  • 1 bunch Italian parsley, chopped
  • feta and spinach, for serving (optional)
Instructions
  1. Preheat oven to 400 deg.
  2. Prepare lentils according to package instructions, until al dente.
  3. Steam potatoes in a steamer basket over lentils while they’re cooking.
  4. Whisk together ingredients for vinaigrette (lemon zest through olive oil).
  5. Combine the white beans, beets, broccoli/cauliflower, and mushrooms. Add the sweet potatoes (they should be almost cooked through). When oven is preheated, pour half of the vinaigrette over the vegetables and spread on a Silpat- lined baking sheet. Cook 20-25 minutes or until tender.
  6. Meanwhile, in a large bowl, mix together lentils, red onion, tomatoes, and parsley. When veggies are done, allow to cool about 5 minutes and then combine with the lentil mixture. Drizzle remaining vinaigrette over the top and toss.
  7. Top with feta and serve over spinach, with a spoonful of Greek yogurt!
Have a great weekend!
Have a great weekend!

ClaireLeave a comment

Fresh Corn & Tomato Basil Tortellini Salad

I REFUSE to admit that summer is almost over. Just because today is the 1st of September, there are still a ton of signs of summer around. Starting with the heat. I took Samoa for a walk tonight and despite the fact that it was past 7, I still came back drenched in sweat. The humidity here, y’all!

Heat aside, there are still a bounty of fresh veggies at the farmers’ market and grocery store, and I took advantage by making this super easy tortellini salad with some fresh corn, tomatoes, and basil from our herb garden. I tossed it with a bit of spinach, parmesan cheese, and homemade vinaigrette and called it a day. It was the perfect light supper for me, served with my leftover fish from Bleu Olive. Ben got steak. 🙂

Fresh Corn & Tomato Basil Tortellini Salad
Fresh Corn & Tomato Basil Tortellini Salad
Fresh Corn & Tomato Basil Tortellini Salad
Recipe Type: Salad, Pasta
Cuisine: Italian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
This easy, throw-together salad comes together in minutes. The longest step is waiting for the tortellini to cook! Toss it with a simple vinaigrette and call it a day.
Ingredients
  • 1 package tortellini (I used DeLallo Ricotta and Spinach)
  • 1 cup cherry tomatoes, halved
  • corn from 2 fresh ears (about 3/4 cup)
  • 1/2 cup fresh or frozen peas
  • 1/4 cup red onion, chopped
  • sliced or spiralized zucchini (about 1 cup)
  • 2 cups fresh baby spinach
  • 1/2 cup chopped fresh basil
  • For the vinaigrette:
  • 1/4 cup olive oil
  • 1 tsp balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tbsp minced garlic
  • 1 tsp garlic powder
  • pinch of red pepper flakes
  • salt and pepper, to taste
  • parmesan cheese, to taste
Instructions
  1. Cook tortellini according to package directions, about 13 minutes or until al dente. Drain in a colander.
  2. In a large bowl, combine remaining vegetable ingredients (except vinaigrette). Add the pasta and toss.
  3. Whisk together ingredients for the vinaigrette. I used a mason jar to shake, shake, shake it up. Spoon over the salad and lightly toss. Serve with grated parmesan cheese and more spinach, if desired.

DSC03657

Enjoy the last of summer’s best!

ClaireLeave a comment

Quick Caprese Tuna Melts w/ Fontina Cheese

Need a quick lunch or snack idea to use up all of those farmers’ market tomatoes? Seriously, my kitchen is bursting with them! I need to make a big batch of marinara or something one of these days…

For anyone who likes caprese salad, this is a slight variation using leftover canned tuna and fontina cheese. Add a few sprigs of fresh basil and lunch is served!

Happy hump day!

Caprese Tuna Melts with Fontina Cheese
Caprese Tuna Melts with Fontina Cheese
Quick Caprese Tuna Melts w/ Fontina Cheese
Recipe Type: Salad, Lunch
Cuisine: Fresh, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 1
Looking for a way to use up some of those fresh and juicy tomatoes? Look no further!
Ingredients
  • 1 beefsteak or large tomato, sliced thinly
  • 1/4 cup canned tuna (prepared with some parsley, mustard, and garlic powder)
  • 5 basil sprigs
  • 4 thin slices fontina cheese
  • salt and pepper
Instructions
  1. Preheat broiler to high.
  2. Prepare tomatoes by placing on a single layer on a baking sheet sprayed lightly with cooking spray or oil.
  3. Top each tomato slice with a sprig of basil, 1 tbsp tuna, and a slice of cheese.
  4. Broil on high for 2-3 minutes until cheese begins to bubble.

What’s your favorite tomato recipe?

ClaireLeave a comment