Mediterranean Style Beans Stew

This recipe is from a cookbook that I got from the library recently. I liked the way the dish looked and the preparation was also very simple and easy.  This goes well with almost everything, rice or bread or quinoa, millets, or cracked wheat.  We had this for a weekday lunch with quinoa and boiled eggs. This recipe is a keeper if you are looking for a different lunch recipe.

Ingredients:
1. Thinly sliced onions, 1 cup.
2. Garlic, 2 pods, crushed.
3. Green beans, chopped into an inch pieces, 2 cup.
4. Cooked white beans, 1 cup.
5. Stewed tomatoes, 1 can.
6. Tomato paste, 2 tablespoons.
7. Dried dill, 1/2 teaspoon.
8. Salt and pepper as per taste.
9. Chopped parsley, 1/4 cup.

Preparation:
Heat a pan with a tablespoon of olive oil. Add the sliced onions and chopped garlic once the oil is hot and saute until tender. Now add the stewed tomatoes, 1 cup of water, tomato paste, green beans, dried dill and let everything cook for 10 minutes until the beans are tender. Now add the white beans, salt and pepper, mix well, and cook for 2 more minutes and turn off the stove. Garnish with chopped parsley and serve with bread, rice, quinoa or any carbs of choice.

From Healthline: 29 Things Only a Person with Diabetes Would Understand

Friends, check out this article from Healthline, many of which I can relate :)

http://www.healthline.com/health/diabetes/would-understand

Lemon and Vegetable Quinoa

This is our favorite quinoa recipe since we are big fans of lemon rice. Here I have made the lemon quinoa in Mysore lemon rice style by adding onions and ground paste. I have also added some vegetables to make it more filling.

Ingredients:
1. Cooked quinoa, 2 cups.
2. Juice of one big lemon.
3. Green chilies, 2-3 depending upon preferred spice level.
4. Ginger, a small piece.
5. Mint leaves, a handful.
7. Chopped cilantro for garnishing.
8. Chopped vegetables like carrots, green beans, peas etc. 1 cup.
9. Mustard seeds, 1/2 teaspoon.
10. Urad dhal, 1/2 teaspoon.
11. Channa dhal, 1/2 teaspoon.
12. Peanuts, 1 tablespoon.
13. Curry leaves, a few.
14. Broken dried red chilies, 2.
15, Turmeric powder, 1/4 teaspoon.
16. Salt, as per taste.
17. Hing, a pinch.
18. Diced onions, 1/2 cup.

Preparation:
Grind the green chilies, ginger, and mint leaves into a fine paste and keep aside. Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the urad dhal, channa dhal, curry leaves, peanuts, broken dried red chilies and fry for a few seconds until the dhals turn brown.  Add the diced onions and saute for a few minutes until they are translucent. Now add 1/2 cup of water along with the ground paste, turmeric powder, hing, lemon juice, and the chopped vegetables and cook for around 5 minutes until the mixture thickens.  Add the cooked quinoa and the required amount of salt and mix well. Let it sit under low flame for 5 minutes and switch off the stove. Garnish with chopped cilantro and serve with chips and pickle.

Zaatar-Spiced Chickpeas Stir Fry

Zaatar seasoning mix is a Middle-Eastern spice mix comprised of  sesame seeds, dry herbs, and spices.  Recently there are many recipes coming in blogs made with this spice and I wanted to also try this spice. I found them at a local farmer's market nearby. They also had some ready-made flat breads sprinkled with this spice. I loved the flavor of this bread and wanted to try out something else with the same spice. I tried adding it to soups and this time with a simple stir fry. If you are looking for a different recipe with chickpeas other than the regular channa masala, you will love this. This goes well with almost everything, rice quinoa, rotis or even with salads. My favorite is a veggie wrap with salad vegetables along with these chickpeas.

Ingredients:
1. Boiled chickpeas, 2 cups.
2. Diced onion, 1 cup.
3. Garlic, 2 crushed.
4. Zaatar seasoning mix, 1-1/2 tablespoon.
5. Paprika, 1 teaspoon.
6. Salt, as per taste.

Preparation:
Heat a pan with a tablespoon of oil and saute the diced onions until tender.  Then add the crushed garlic, zaatar spice mix, and paprika and saute under low flame for 2 more minutes. Now add the boiled chickpeas and salt, mix everything,  cook for 2 minutes under low flame and switch off. Serve with rice or any type of breads.