Guest Post: Asiya of Chocolate And Chillies

Hey hey hey! Look at who we have here today! It’s my homegirl Asiya who blogs over at my favorite (Asi, it’s favOrite, not favOUite 😉 ) space on the internet, Chocolate and Chillies!  Not only is she a co-host with me and Sarah for Eid Eats 2016, but she is one of my closest friends and confidantes.  She holds a special place in my heart, and I am so grateful and blessed for her friendship.

You know those cartoons where there’s an angel on our right shoulder and a devil on the left?  Well Asiya is the angel on my right shoulder, giving suggestions on where to cut fat in recipes, or where we can swap wheat flour in for all-purpose flour.  My foodie desires are like the devil on your left shoulder, whispering things like, “more butter baby!”

Well, since it’s Ramadan and the Shayateen are chained up, I’ll hand it over to our Angel Asiya, and she can share the healthy and delicious yummies that she’s been up to 😉

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Ramadan Mubarak!  I hope everyone’s fasts are going well and we are all making the most of this blessed month.  I’m very excited to be guest posting on Henna’s fabulous blog!  Henna and I have been good friends for a few years now. Over these years, Henna has become one my closest friends.  She is someone you can go to for advice or for just a “Hey Girlfriend!!!!”  It’s amazing how the internet connects people who otherwise would never have met.  Not only is Henna a wonderful friend…but she is also a great cook!  Her blog is full of delicious recipes.  Our family has lately been enjoying her Cajun Chicken Pasta.  It has been a big hit!  Her recipe for Chicken Keema has been a life saver on many occasions when I’ve needed something quick to whip up or if I have run out of adrak laysan (ginger garlic paste).  Bolani is one of my favourites and Henna’s recipe was delish!

Now for the recipe I am sharing with you today!  I find in Ramadan it can be hard to keep a balanced diet, especially with these long fasts.  Also, with our traditional South Asian diet, we tend to indulge in a lot of deep fried goodness.  So today I am sharing a recipe the helps to balance out all those unhealthy iftaris.  It’s a one pot meal and super quick to make which is a great help during Ramadan.  You can have it on its own or pair it with some grilled chicken or fish.  Leftovers also make a great suhoor!  For a change you can have leftovers wrapped in a tortilla topped with some sour cream, salsa and guacamole.

Thank you Henna for sharing your space with me and for letting me guest post on your blog!

 

One Pan Mexican Quinoa

 

One Pan Mexican Quinoa 

Adapted from Damn Delicious

1 tbsp canola oil

2 garlic cloves, minced or pressed

1 green chilli, minced

1 cup quinoa

1 cup water

1 19 oz tin black beans, drained and rinsed

2 tomatoes, diced

1 cup frozen corn

1 tsp chilli powder

1/2 tsp cumin powder

salt and freshly ground black pepper to taste

2 tbsp lemon juice

2 tbsp minced cilantro

Over medium-high heat, heat the oil in a large skillet.  Add garlic and green chilli.  Cook until fragrant, approximately 1 minute.  Add quinoa, water, black beans, tomato, corn, chilli powder, cumin powder, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Cook until quinoa is cooked, about 15-20 minutes.  Mix in lemon juice and cilantro.  Enjoy!

Hearty (and Healthy!) Meaty Chili

We just returned from a 2-week long stay in California.  We went to celebrate my parents’ 35th anniversary (more on that to come!).  One of the things that we make sure to do is cook things that we don’t usually eat in our own respective homes.  My mom makes a killer Chicken Chow Mein, so she usually makes that while I’m visiting.  My father loves Beef Chili, so I like to make that for him while I’m visiting as well.  When I was visiting this time around, I made sure to cook a double batch and stock their freezer with individual servings, so that he can enjoy a warm bowl of this hearty chili whenever he wants to 🙂

heartymeatychilipic

 

 

Hearty Meaty Chili

Yield: 4-6 Servings

Ingredients:

  • 1 pound ground beef
  • 1 (15 ounce) can tomato sauce
  • 1 ½ cups (or one 15 ounce can) pinto beans (drained)
  • 1 ½ cups (or one 15 ounce can) kidney beans (drained)
  • ¼ cup water
  • ½ cup diced onion
  • 2 tomatoes, diced
  • 1 jalepeño, diced
  • 1 ½ teaspoons cumin powder
  • 1 ½ teaspoons chili powder
  • ¾ teaspoons ground black pepper
  • 1 teaspoon salt

Directions:

Cook the beef over medium-high heat until it becomes dry.

In a slow cooker, combine the beef and remaining ingredients.  Cook on high for 2 ½ hours, or low for 4 to 5 hours.

Garnish with shredded cheddar cheese, sour cream, and spring onions.

Note:  If slow cooker is not available, combine all ingredients in a large pot and cook over medium low heat for 2 to 3 hours, until the chili is thick and the vegetables and beans have softened.

Black Bean and Corn Salad

I think it’s time that I take a quick break from the highly caloric desserts I’ve been posting about recently, and share a favorite healthy recipe.  This black bean and corn salad is a traditional American backyard barbeque staple.  We love munching on it throughout the year, but it’s especially nice in the summer after a long day of fasting.

BlackBeanAndCornSaladPic

This gorgeous bowl was a gift to me from Asiya!

Black Bean and Corn Salad

Yield: 4 Servings

Ingredients:

  • 1 (15.25 oz.) can black beans, drained and washed
  • 1 (15.25 oz.) can corn, drained and washed
  • ¼ cup onion, chopped finely
  • Handful cilantro, chopped finely
  • 1 jalapeño, chopped finely
  • 1 tomato, chopped finely
  • 2 tablespoons lime juice (roughly one lime)
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon cumin powder
  • Ground black pepper, to taste

Directions:

Toss all of the ingredients together until well incorporated and refrigerate overnight for best results.

(By the way, I’ve submitted this recipe to The Halal Foodie for their Ramadan Event, a place where you can find an awesome array of iftar recipes!)