Jamie's Cooking Corner
Monday, May 28, 2012
Feta-Stuffed Turkey Burgers
Sunday, April 15, 2012
Just so you know. This is the BEST stew you will ever eat! So very very good. Kimberly and I have added it to the "to be revisited frequently" list of foods, along with Pad Thai and brownies ;) Seriously, give it a try. You will be super surprised.
Brazilian Black Bean Stew shared by lizcovington
Source: allrecipes.com
PREP Cook Total
15 Min 30 Min 45 Min
Serves 6
Ingredients
• 1 tablespoon canola oil
• 1/4 pound chorizo sausage chopped
• 1/3 pound cooked ham chopped
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 (1 pound) sweet potatoes peeled and diced
• 1 large red bell pepper diced
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 small hot green chile pepper diced
• 1 1/2 cups water
• 2 (16 ounce) cans black beans rinsed and drained
• 1 mango - peeled seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
Directions
• Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
• Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Tuesday, January 17, 2012
Quinoa and Black Bean Salad
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditional cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée. Yield: Serves 4 to 6 as an entrée or 8 as a side dish 1 1/2 cups quinoa (small disk-shaped seeds) 1 1/2 cups cooked black beans, rinsed if canned 1 1/2 tablespoons red-wine vinegar 1 1/2 cups cooked corn (cut from about 2 large ears) 3/4 cup finely chopped green bell pepper 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves) 1/4 cup finely chopped fresh coriander (cilantro) [can substitute with parsley] For dressing 5 tablespoons fresh lime juice, or to taste 1 teaspoon salt 1 1/4 teaspoons ground cumin, or to taste 1/3 cup olive oil In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary). While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well. In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving. |