What's Cooking With Jamie McAllister?

We asked our authors to share with us some of their favorite recipes.  Be it food or drink. This is what we got.

Written by Jamie McAllister

This versatile recipe, courtesy of Jamie and James McAllister, is a snap to make. Pair it with chicken or fish for a healthy side dish.

Quinoa-Veggie Pilaf

Ingredients:

1 cup white quinoa

2 cups chicken broth

1 tbsp. butter

1 medium red onion, chopped

1 medium red pepper, chopped

1 medium green pepper, chopped

Directions:

1.) Add chicken broth and butter to a medium saucepan. Bring to a boil. Add quinoa and reduce heat to a simmer. Cook, covered, over low heat until the quinoa has absorbed all of the liquid, approximately 15 minutes.

2.) While the quinoa is cooking, chop the red onion, red pepper, and green pepper. 

3.) Add the quinoa to a serving bowl and mix in the chopped veggies. 

4.) Season with salt and pepper to taste.

Serve immediately as a warm side dish or place in the refrigerator for a cool summer side.

About the author: Jamie McAllister is the author of “The Mermaid” in the upcoming anthology By the Bay 2: More East Beach Stories, to be published in 2017. She is a freelance writer in Virginia Beach. For more information about Jamie and her work, please visit her website: www.mcallisterwe.com 

What's Cooking With Karen Harris?

We asked our authors to share with us some of their favorite recipes.  Be it food or drink. This is what we got.

Written by Karen Harris

My go-to summer recipe is for Black Bean Salad.  I adapted it from a 1990 Gourmet Magazine recipe, which called for soaking beans overnight and using fresh corn.  I do use fresh corn in the summer, if I have leftover ears, but canned works just fine.  It is a terrific side dish for grilled meats, tacos, grilled fish, or with chips for a quick lunch.  It only keeps about 48 hours, but I rarely find it left in the fridge that long.

Black Bean Salad

2 15oz cans black beans, rinsed and drained

1 15oz can corn kernels, drained

2 large tomatoes, seeded and diced

1 bunch fresh cilantro, rough chopped

1 bunch scallions, diced

2 lemons, juiced

1 cup olive oil (may use extra virgin)

salt to taste

In a large bowl, combine first five ingredients.  In a small bowl, whisk together the olive oil and lemon juice, adding salt to taste.  Pour vinaigrette over the salad, stir, and cover and refrigerate at least one hour.  Allow to sit out thirty minutes before serving.  Serves 6.

About the author: Karen Harris is a writer and editor from San Francisco, now residing in Virginia Beach.   Her story “I Have A Dress” appeared in By the Bay: East Beach Stories.  Her story “Comings and Goings” appears in By the Bay 2: More East Beach Stories.