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  • Meet Leah!

    Hi! My name is Leah and I like food! Welcome to my blog about mostly healthy eats! If you have any questions, please feel free to email me at leftoversforlunchATgmailDOTcom.

  • September 2010
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Favorite of Flavors

Hands down, my favorite flavors are Indian.


They always cook with my top three ingredients: onion, garlic, and cayenne. Tonight, both aspects of dinner incorporated Indian spices and I was in LOVE.


First up: Spiced Quinoa


I snagged this guy from AllRecipes. It’s my go-to recipe place when my stack of magazine recipes starts to dwindle.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced + 4 more for good measure!
  • 3/4 cup quinoa
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups chicken stock
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup toasted pine nuts
  • 1/2 cup craisins, soaked in hot water and drained (optional)
  1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
  2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.

I love the contrast of the pine nuts and craisens. And of course, the flavor was spot on!


Next up: Indian-Spiced Okra, courtesy of Cooking Light, June 2010. Yes, I had to wait that long to get semi-local okra in my hot little hands.


It was worth the wait.


  • 3/4  teaspoon  brown mustard seeds
  • 1  tablespoon  canola oil
  • 1  teaspoon  ground coriander
  • 1  teaspoon  finely chopped serrano chile 1/4 tsp cayenne pepper
  • 1/2  teaspoon  kosher salt
  • 1/4  teaspoon  curry powder
  • 1  pound  small to medium okra pods, trimmed


1. Cook mustard seeds in a large heavy skillet over medium-high heat for 30 seconds or until toasted and fragrant. Add canola oil and remaining ingredients; cook 1 minute, stirring occasionally. Cover, reduce heat to low, and cook 8 minutes, stirring occasionally. Uncover and increase heat to high; cook an additional 2 minutes or until okra is lightly browned.

Unfortunately, not all the okra were quite ripe. And they were a bit larger than I would have liked. But this morning, I was digging around the poor farmer’s bin looking for the most petite and succulent of the lady fingers! Some were rather fibrous and a challenge to consume.


I loved this method of preparation. It was quick, easy, simple, and delicious.

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And some Pippin love! Jodus got some good ones of her this evening!

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He got a little camera crazy this evening.

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Please note. I do not normally traipse around in public in a white-ish shirt and black bra. I had a sweater on earlier.


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