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Cooking from the Cabinet

Do you ever have those days where you are tired of the go-to meals you regularly fix? I’m having one of those. Looks like it will be time for a kitchen adventure where I cook from what I have on hand. Here is what is speaking to me: frozen corn, frozen kale, enchilada sauce, bell pepper, onion, cilantro, quinoa. Maybe I’ll make a Southwest-style quinoa salad. I also have a package of mixed dry beans. Would prefer to add in black beans, but I will see what I can do with what is on the shelf. If it turns out well, I’ll post my “recipe.”

I’m thinking I need some cooking inspiration. Do you have any tasty but simple go-to meals to recommend?

4/18 UPDATE: I cooked 1.5 cups of quinoa in a liquid mixture of 1.25 cups of water and 1 cup of enchilada sauce. (Bring to boil then simmer on low for about 20-30 minutes. Turn off heat. Fluff with a fork and then cover to allow quinoa to steam for another 5-10 minutes.) Next, I added in a can of black beans I found in the back of the cabinet, half of an onion (chopped) and half of a green bell pepper (chopped). I added in about a cup of corn kernels, and a bunch of chopped, fresh cilantro. For seasoning, I added a bit of Himalayan salt and some powdered cumin. I stirred it all together and put it in the fridge for the flavors to blend. The verdict: It is delicious! The only thing I feel that would make it better is adding avocado. Yum!