So I hope all of my readers are doing well. Anyway- I have a new recipe for you:

Black Eyed Peas and Greens over Brown Rice

You will need 1 cup of brown rice - fix according to the directions- may take 5 minutes or 40 depending if you have the quick cook versus the slow cook variety- the slow cook has the full grain and has more fiber but does take patience.

Other ingredients:

1 tbsp canola oil
1/4 onion ( chopped)
2-3 cups of chopped fresh greens ( turnip, mustard, collard- your choice) or use frozen ( 1/2 bag)
8 oz broth ( chicken or veggie - low or non fat)
1 can ( drained) or 2 cups of black eyed peas ( already cooked)
garlic powder or garlic salt or 1 clove of fresh garlic chopped
1/4 cup balsamic or red wine vinegar
bacon bits (or cooked and chopped veggie, turkey or real bacon)
1-2 tsp of Sriracha ( or use red pepper flakes)

Directions
Saute chopped onions in the canola oil on medium heat. When tender or see through add greens. Stir and saute 2-3 minutes until wilted. Add broth then beans and remainder of ingredients. Let bubble and then lower heat to simmer for at least 5 minutes. Salt and pepper to taste.

Ladle over cooked brown rice and enjoy.

Recipe 1- Whole wheat couscous and veggies

So my favorite dish is couscous especially whole wheat couscous. It is tasty and easy to make and high in fiber and non fat. It is also very filling. It cooks up super super quick. In fact I love it so much I named my cat CousCous.This is enough for 2 -3 people. Usually I eat half and use the other half for lunch the next day(or freeze it)


Ingredients needed:
1/2 Whole wheat couscous
can of diced tomatoes ( I prefer low sodium, organic but whatever)
half of small onion - diced ( or dried onion flakes- 1 tsp)
1/2 bag frozen veggies ( Trader Joe's Harvest Medley is my fav)
olive oil
1/4cinnamon , 1/4 tsp cumin,
diced clove of garlic ( or use the jarred stuff)
canned or cooked chickpeas (drain the canned chickpeas and rinse)
salt and black pepper to taste

Couscous:
I use 1 to 1 ratio for couscous so if you are gonna make enough for only you then 1/2 cup of water to a 1/2 cup of couscous in the microwave ( covered) for 1 minute and let it sit until all else is ready. You can boil water and do this method too I am just lazy

Veggies : defrost veggies in microwave

Saute diced onions in olive oil to your liking- (if using dried onions do not saute before other ingredients) Add chickpeas and defrosted veggies, stir,
Add canned tomatoes with juice. Heat on medium high until bubbly. Lower heat to simmer.
Add garlic, cumin and cinnamon. Salt and pepper to taste.

Serve in bowls . First put in couscous and then with the sauce - Enjoy !

Welcome to me Blog on yumminess

Hi- Welcome to Lazy DinDin-
It could also be called "Relatively Healthy, Throw it Together at the Last Minute and isn't Expensive DinDin" but that seemed too long and not so catchy.

I like food. I especially like Asian style food with a variety of spices and healthy food- like whole grains, low fat meat or veggie proteins ( tvp, tofu, beans) and of course lots of veggies. I don't often cook with meat and in fact most of my dishes I love to make are meat free but not necessarily vegan.

Here are some of the staples I use alot in my dishes and I try to keep on hand:
SPICES and HERBS: cumin, dried garlic, chili powder, curry powder, whole black peppercorns, sea salt, dried onions, basil, oregano, turmeric, and cinnamon.

Sauces: barbeque sauce (love Trader Joes), fish sauce, hoisen sauce, Sriracha hot chili sauce (Thai chili sauce with garlic and roasted red peppers), soy sauce, rice wine vinegar, and balsamic vinegar.

Veggies and fruit: Frozen broccoli, frozen "Asian stir fry blend" veggies, frozen berries, garlic (fresh or frozen cubes), and onions (white, yellow, red, whatever is on sale)

Protein: tofu (extra firm I marinate, cube, cook and freeze it so it is ready to eat), frozen salmon fillets, frozen chicken breasts, and ready to eat beans (canned or precooked and frozen) black eyed peas, chickpeas, black beans, great northern beans, and kidney beans.

Hope this is helpful. I will try to post a recipe 2-5 times a week. If you don't have many of these ingredients just buy them as you need them and you will see how long many of them last.