What’s for dinner?
Tonight it’s Black Bean and Lentil Salad with Chili Lime Vinaigrette and Pineapple & Carrot Chiffon Cake (recipes below).
Spring has sprung
Everyone is out enjoying the warmer temperatures. Finally our farmers are out on the land seeding. Kids are out playing in the yard, practicing on the soccer field and hitting home runs. Parents are walking, biking and jogging and there is still playoff hockey on TV.
Busy nights need easy dinners
I know I am feeling the pressure to race home, feed the family and get off to our activities. My solution is a quick and easy dinner recipe – Black Bean and Lentil Salad with Chili Lime Vinaigrette (recipe below). For families who need a gluten free option, this one hits the mark.
This is the perfect go to salad that can be an all-in-one meal, a great snack after school or work before running off to the next activity and packs perfectly the next day for lunch.
Why I love this salad?
Because it’s fresh and healthy. It’s great to fuel your body. Black beans and lentils are healthy protein options. Remember if you are using canned beans and lentils you want to drain them and give them a really good rinse under running tap water to remove over 40% of the sodium used for canning or you can purchase no salt added varieties.
The chili lime salad dressing is light, fresh and made with simple, easy to find ingredients. It’s a favorite in my house, Jenn Dyck’s and Haylan Jackson’s.
Don’t forget about dessert this week!
Not everyone has time to make a chiffon cake for dessert during the week but if you do, this is an easy one. Pineapple & Carrot Cake with Cream Cheese Icing is a winning recipe inspired by Jordain Houdayer. The best of the best that Fiona Odlum and I judged from the baking students at the new The Paterson Global Foods Institute at Red River College this spring.
Chiffon cakes are a very light and high cake which makes them ideal for icing. A classic cream cheese icing is the perfect match and creates a luscious combination. It’s not an everyday dessert but would be perfect for showers, weddings and summer parties.
Enter to win
In celebration of Love Your Lentils Month, tell us in the comment section below “What is your favourite type of bean or lentil to use in salads?” and we will enter your name for a chance to win 1 of 3 canola oil squeeze bottles.* These squeeze bottles are great to keep on your counter so you can mix up a homemade vinaigrette any night of the week.
Some of our favourites are; black beans, chickpeas, white kidney beans and green lentils.
*Contest closes on this post June 15, 2013. Winner will be notified via email and listed in the comment section below. Full contest rules are available here. CONTEST CLOSED
Be Well…Ellen
Black Bean & Lentil Salad with Chili-Lime Vinaigrette
SALAD INGREDIENTS:
1 (19 oz) can black beans, rinsed and drained (1 (540 mL) can)
1 (19 oz) can lentils, rinsed and drained (1 (540 mL) can)
1 avocado, chopped (1 )
1 medium tomato, chopped (1 )
1 orange or yellow pepper, chopped (1 )
1/2 cup thinly sliced red onion, chopped (125 mL)
DIRECTIONS:
In a large bowl, combine salad ingredients. Stir in vinaigrette and toss lightly.
CHILI-LIME VINAIGRETTE INGREDIENTS:
1/4 cup canola oil (60 mL)
1/2 tsp grated lime peel (2 mL)
1/4 cup fresh lime juice (60 mL)
1 Tbsp honey (15 mL)
1 Tbsp chopped fresh cilantro (15 mL)
1 clove garlic, finely chopped (1 )
1/2 tsp crushed red pepper flakes (2 mL)
1/2 tsp ground cumin (2 mL)
1/2 tsp coriander (2 mL)
DIRECTIONS:
In measuring cup or small bowl, whisk together all ingredients. Pour over salad.
Pineapple & Carrot Chiffon Cake
Pineapple & Carrot Chiffon Cake Ingredients:
6 eggs, separated (6 )
1/4 tsp cream of tartar (1 mL)
3/4 cup sugar (175 mL)
2 1/4 cups all-purpose flour (550 mL)
3/4 cups sugar (175 mL)
1 Tbsp baking powder (25 mL)
2 tsp cinnamon (10 mL)
1/2 tsp nutmeg (2 mL)
1/2 tsp salt (2 mL)
1/2 cup canola oil (125 mL)
1 tsp vanilla (5 mL)
1 can (14oz/398 mL) crushed pineapple, drain and reserve 3/4 cup (175 mL) juice and 1/2 cup (125 mL) well drained crushed pineapple
1 cup finely grated carrot (250 mL)
Pineapple Carrot Cake Directions:
1. In large mixing bowl, beat 6 egg whites and until foamy. Add cream of tartar. Beat at high speed until soft peaks form. Add ¾ cup (175 mL) of sugar, 1 Tbsp (15 mL) at a time, and continue to beat egg whites until glossy peaks form. Set aside.
2. In second large bowl, combine flour, ¾ cup (175 mL) sugar, baking powder, cinnamon, nutmeg and salt. Whisk to combine ingredients.
3. In third large bowl, beat 6 egg yolks with canola oil until well blended. Add vanilla and ¾ cup (175 mL) of the reserved pineapple juice. Mix well.
4. Pour liquid ingredients into the bowl with dry ingredients and beat slowly until ingredients are well combined, about 1 minute.
5. Stir in grated carrots and ½ cup (125 mL) crushed, well drained pineapple.
6. Spoon about ¼ of the egg whites into the batter and stir into the batter. Add remaining egg whites and gently fold into the batter.
7. Pour mixture into an ungreased 10 inch angel food pan. Run spatula through batter to eliminate any large air bubbles. Smooth top.
8. Bake at 350F (180C) for about 50 -55 minutes or until cake springs back when lightly touched. Turn pan upside down and rest tube on small glass. Allow cake to cool completely.
9. Run knife around edge of pan and tube. Invert cake onto cake plate. Cover top and sides of cake with Cream Cheese Frosting. (Recipe follows.) Garnish cake with toasted coconut and candied pineapple.
Cream Cheese Frosting Ingredients:
8 oz cream cheese, room temperature (250 g)
1/4 cup canola margarine (50 mL)
1 tsp vanilla (5 mL)
5-5 1/2 cups icing sugar (1.25 – 1.375 L)
Cream Cheese Frosting Directions:
1. In large bowl, beat together cream cheese and canola margarine until very smooth and no lumps are visible.
2. Beat in vanilla.
3. Add icing sugar and beat well.
4. Frost top and sides of cooled cake.
5. Garnish cake with candied pineapple or candied sugar carrots
Comments are closed.