Beans
Beans over spicy shrimp polenta
Jun 16th
Recipe: Beans over spicy shrimp polenta
Ingredients
- Bean Dish
- 3 cups water
- 2 bay leaves
- 1 chicken bouillon
- 1 can kidney beans
- 1 can pinto beans
- 1 tbs. cumin seed
- 2 tbs. smoked paprika
- 2 tbs. paprika
- 1 tbs. thyme
- 1 medium onion – finely chopped
- 3 garlic cloves – minced
- salt and pepper – to taste
- Polenta
- 6 1/2 cups water
- 1 1/2 cup polenta
- 4 tbs. garlic red chili sauce
- 1 bunch cilantro
- 1 cup pre-cooked shrimp – diced
- 1/2 cup blue cheese dressing
- Juice of 1 lemon
- 2 tbs. smoked paprika
- 2 tbs. paprika
- 4 medium sized tomatillo – finely chopped
- salt and pepper – to taste
Cooking time (duration): 60
Number of servings (yield): 4
Meal type: dinner
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Chili with tomatillos
Mar 27th
Recipe: Chili with tomatillos
Ingredients
chili with tomatillos
chili with tomatillos
- 5 chicken sausages – chopped
- 1 can garbanzo beans
- 1 can black beans
- 1 can pinto beans
- 1 can peeled plum shaped tomatoes
- 2 medium sized onions – chopped
- 1 head garlic – (mince 1/3, thinly slice 1/3, roughly chop 1/3)
- 2 carrots – diced
- 3 medium sized tomatillos – chopped
- 2 medium zucchini – thinly chopped
- 4 tbs. cumin
- 4 tbs. smoked paprika
- 2 tbs. dried chipotle
- 2 tbs. driend ancho
- 8 cups chicken broth
- 2 beef boullions
- 1 tomato – chopped
- 1 avocado – sliced lengthwise
For the RICE
- 1 cup long grain brown rice
- 2 tbs. dijon mustard
- 2 tsp. garlic chili sauce
- pepper
- 1 beef boullion
- water (refer to directions on brown rice packaging)
Instructions
- Place the dijon, garlic chili sauce, pepper, water and beef boullion in small sauce pan. When it comes to a boil whisk the ingredients and add rice, cover, turn heat to low, cover and cook for 45 minutes (approximately).
- Place large stock pot over medium heat. Add 2 tbs olive oil and 4 tbs. butter to pan. When butter has melted add the onion, carrot and the roughly chopped garlic.
- When the onions are translucent, add the sliced garlic, chopped chicken sausage. Cook for 5 minutes, then add the minced garlic, cumin, paprika, chipotle, ancho, and pepper. Cook for 2 minutes, now add tomatillos, tomatoes (with juices), beans. Cook for 5 minutes.
- Add broth and beef boullions. Bring to boil, lower to simmer and cook for a minimum of 1 hour.
- At the 1 hour mark, taste the chili and adjust seasonings.
- Serve over the rice, top with chopped tomato and sliced avocado and enjoy.
Variations
You can swap out the chicken sausage, for pork sausage – if you’re a pork sausage lover.
Cooking time (duration): 80
Number of servings (yield): 6
Meal type: dinner
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Couscous w/ chicken and spices
Jan 22nd
Recipe: Couscous w/ chicken and spices
Ingredients
chickpea stew over couscous with chicken and spices
chickpea stew over couscous with chicken and spices
- 1 cup couscous
- 1 bunch cilantro – chopped
- 2 shallots – minced
- 2 tbs. garlic chili sauce
- Juice of 1 lemon – roughly
- 1/4 cup 1/4 cup extra virgin olive oil – good quality
- 2 tbs butter
- 1 cup chopped chicken – I use a store bought roaster
- salt and pepper – to taste
Instructions
- Cook the couscous according to instructions.
- Place non-stick saute pan over medium heat. Put olive oil and butter in pan.
- When the butter is melted add the shallots, garlic chili sauce, chicken, salt and pepper. Cook until shallots are translucent.
- Take pan off the heat. Add the couscous, lemon and cilantro.
- Mix lightly with a fork and serve.
Quick Notes
If you don’t like spicy, then replace the garlic chili sauce with garlic.
I like to cook this and top it with: http://www.thelotuscafe.org/chickpeas/chickpea-stew.html
Picture above is the chickpea stew over the couscous w/chicken and spices. Extra chopped tomato, chopped cilantro and sprinkled smoked paprika was added over the top of the dish. Chopped avocado would also be excellent.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
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Chickpea stew
Jan 22nd
sRecipe: Chickpea stew
Summary: Chickpeas, onions, poblanos and love
Ingredients
chickpea stew over couscous with chicken and spices
chickpea stew over couscous with chicken and spices
- 2 cans chickpeas
- 1 onion – chopped
- 1 poblano pepper – minced
- 6 garlic cloves – minced
- 2 tomato – chopped
- 2-3 cups chicken stock
- 2 tbs. crushed cumin seed
- 8 tbs. butter
- 2 tbs. olive oil
- 2-4 tbs. smoked paprika
- salt – to taste
- pepper – to taste
Instructions
- Place saute pan over medium heat. Add olive oil and 3 tbs. butter.
- When the butter has melted add the onion and peppers. Saute for a few minutes, then add half the garlic.
- Saute for a few more minutes, then add the rest of the garlic and the tomato (you want to add the tomato when the smell is peaking). Cook for about 5 minutes stirring constantly then add the crushed cumin, smoked paprika and some pepper.
- Cook for a few minutes and add the rinsed chickpeas. Cook for a couple of minutes, then add enough chicken broth to cover the beans.
- Bring to boil, and reduce heat to a simmer.
- Now let the beans cook until they soften and taste occasionally to adjust flavors (add more cumin, smoked paprika and pepper – if necessary). Make sure to maintain enough liquid to cover the top of the beans.
- When the beans have softened and the meal is delicious – add salt to taste and serve.
Quick Notes
Always adjust the proportions depending on whether your a garlic fan, or if you avoid salt…
I like to cook this and put it over the top it of: http://www.thelotuscafe.org/couscous/couscous-w-chicken-and-spices.html
Picture above is the chickpea stew over the couscous w/chicken and spices. Extra chopped tomato, chopped cilantro and sprinkled smoked paprika was added over the top of the dish. Chopped avocado would also be excellent.
Cooking time (duration): 60
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.