23. Cook or bake one thing from each cookbook- The Food Matters Cookbook

3 Jul

courtesy of amazon.com

I have to admit something.

I really like Mark Bitman.

I mean, hello? The man wrote a cookbook called How to Cook Everything. And then went and wrote another one called How to Cook Everything Vegetarian for all of those people who couldn’t find enough to eat while learning how to cook everything. Anyone who tries to write a cookbook teaching you how to cook everything is pretty awesome.

Ok, maybe he can’t teach you everything in a cookbook. I guess that’s what Google is for. But his recipes are simple, straightforward, and allow for plenty of modifications and additions. Not to mention, his writing is ridiculously unpretentious and fun to read in bed before you fall asleep.

What, you don’t read cookbooks in bed? Oh… me neither…obvi.

I’m sorry, Mark Bitman. I did not do your recipe justice.

I meant to, I really did. I had every intention of making your awesome recipe and enjoying for many days to come. But I thought I had black beans, and I didn’t. So no awesome black bean protein.

And I thought the mango I bought was ripe, but it wasn’t. So no awesome addition of mango.

And I didn’t really know how hot my canned chipotle peppers were and I skimped on them. So no super awesome smokey hot chipotle flavor.

And suddenly “Chipotle Quinoa with Corn and Black Beans” became “Sort-of Chipotle Flavor Quinoa with Corn and Chickpeas.” It’s not terrible, don’t get me wrong, Mr. Bitman. But it’s kind of…uninspiring. And very brown.

Because what color is quinoa? Brown.

And what color are chickpeas? Brown.

And what color is corn? Yellow, but it kinda blends in with all the brown.

Sorry, Marky-boy. I tried. I’ll probably cook another recipe from the book, just because I’m a perfectionist like that,

Oh, and the pictures are ick too because I was late running out the door and couldn’t find a cute clean bowl so I had to shoot the brown meal in a Tupperware on a brown chair. No cute food blog picture for you today. Looking at other beautiful food blogs kind of makes me want to cry when I post pictures like this.

But try this recipe and make it like Mark Bitman suggests. Just don’t double the recipe because it makes A LOT and then you’ll have to figure out how many servings of quinoa you can actually eat in a day without turning into the grain itself.

At least it’s good for you.

Chipotle Quinoa with Corn and Black Beans

Serves 4

Adapted from The Food Matters Cookbook by Mark Bitman


3 tablespoons olive oil (I got away with using less)

1 onion, chopped

1 tablespoon garlic (I used garlic powder. Because I forgot. And I was running late. But mostly because I forgot)

2 (or more) canned chipotle chiles, minced (I could have used more. Might also have been because I doubled the recipe), and some of the adobo sauce they come in

1 tablespoon fresh or 1 teaspoon dried oregano

3/4 cup quinoa

1 cup cooked or canned black beans, drained

1/2 cup corn kernels

1 1/2 cups vegetable stock

1 mango, chopped (optional)

Lime wedges


1. Put the oil in a pot over medium heat. When the oil is hot, add the onion and garlic (or garlic powder…) and cook, stirring, until the onion is soft. Add the chipotles and their sauce (however much you’ve decided to use) and oregano and continue to stir until it’s all combined.

2. Turn the heat up to medium-high and add the qunioa (mine started to stick to the bottom of the pot. If yours does this, turn the heat down a little. Pesky heat). Continue to cook, stirring frequently, for 3 to 5 minutes. Add the beans, corn, stock, and some salt and pepper and bring the whole mixture to a boil. Stir, cover, and reduce the heat to low so the stock is gently simmering.

3. Cook, undisturbed for 10-15 minutes (this was really hard for me. I can’t leave anything undisturbed).

4. Take the top off and test the quinoa for doneness- it should be soft. If the kernels are still crunchy, make sure there’s enough liquid to keep the bottom of the pan moist- if there isn’t, add some more broth or water. Cover and cook for another 5 minutes or so.

5. Stir in the mango if you are using it.

6. Serve warm or at room temperature with lime wedges.

51 days until 26


2 Responses to “23. Cook or bake one thing from each cookbook- The Food Matters Cookbook”

  1. Emily Cogswell Strand July 4, 2011 at 12:02 am #

    I love you. So much

  2. Mom July 4, 2011 at 9:11 am #

    You’re actually funny! Happy Fourth, baby!

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