bonjour et bienvenue pour une nouvelle série intitulée nourriture. most of our weekly meals are posted over in instagramland and may just show up here and there as a pretty picture, with not much further discussion.  well, so many of you have asked for recipes.  details!  not just snaps with some ingredients, but actual measurements and method.

i must admit that i am rather lazy when it comes to all that.  i have never considered this much of a recipe space.  food-loving, yes.  but a food blog?  no.  i do include recipes on occasion.  but mostly, i just pop in a pic with some kind of anecdote and call it a day.  i suppose i am a bit of a recipe rebel.  i resist using them and following them and creating them.  it is usually...hmmmm, that could be interesting.  i will give it a go.  a dash of this and that.  chop.  toss.  sprinkle.  bob's your uncle. 

i don't document with pictures or notes.  i rarely share "method" or exact quantities.  but, all of this has left many questions blowing in the wind.  and so, after much encouragement from dear, dear folks, i created a new series on the blog which will be dedicated to ingredients, preparations, methods, meals, nourishment.  i will not only feature a food image, but some kind of back story and some actual recipe-esque elements.

i hope that this encourages me to continue to create...and inspires you to have some fun with your food.  i hope it whets your appetite for food that is fresh and real and beautiful.  warming and invigorating.  simple to prepare and delightful on the palate.  plates that create memories in the kitchen and allow for more time spent at the table.  ingredients that nourish the cells.  meals that please.

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bowls like this are commonplace around this place.  it is flavorful and fun and simple.  a mise en place dream.  making mix-up dishes like this one is an easy way to toss together some of our favorite ingredients and get to the table rather quickly so we can unwind and savor our time together.

for this particular bowl, i used:

  • 1 cup quinoa
  • 2 cans of organic black beans {or soak and prepare your own}
  • 2 ears sweet corn
  • 2-3 poblano peppers
  • feta cheese for sprinkling
  • salt + pepper | herbs + spices
  • cold pressed olive oil | ghee

cook the quinoa while the other elements are being prepared.  remove the kernels from 2 ears of sweet corn and roast in the oven with some ghee. blister the poblanos in the oven until the skin is blackened.  remove and place whole peppers in a bowl and cover with plastic wrap.  let "steam" for 10 minutes.  this will help the flesh cool and the blackened skin will pull back and peel off easily.  dice the peppers once cooled.

once cooked, fluff the quinoa and dress with oil and seasonings: salt, pepper, onion powder, toasted and freshly ground cumin, red pepper flakes, chili powder.

once all elements are prepared, combine quinoa + black beans + roasted corn + blistered poblanos toss until combined and confetti-ed.  top with a sprinkling of feta cheese and a drizzle of olive oil  and some s+p.  dinner is served.

i like the style of this dish.  quinoa bowls are so versatile.  you can scale up or scale back.  you can swap flavors and elements and create just about any flavor profile that you enjoy.  i have done it with roasted onions and squash.  i have added turmeric and lentils {substitute for the beans} and cauliflower.  i have even done dates and pistachios with goat cheese.  play with it!  find mixtures and profiles and proportions that work for you and enjoy!