Search This Blog

Wednesday, March 24, 2010

Black Bean Dip

Black Bean Dip

2 (16-ounce) cans organic black beans, drained and rinsed

1 medium red onion, chopped

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro

1 tablespoon olive oil

1 garlic clove, peeled

1 teaspoon ground cumin

Sea salt

Tortilla chips and, if you're with that sort of crowd, assorted cut-up raw vegetables

* I use mild rotel (diced) I just add a couple of teaspoons. I prefer doing it this way...much faster.

* I find gluten free tortillas at the grocery store just read the label. I cut them up into tortilla chips and pan fry them in grape seed oil. You can use any oil you would like. When done I sprinkle with sea salt.

Mediterranean Vegetable Stew

Mediterranean Vegetable Stew
Ingredients:
1 medium eggplant, chopped
2 zucchini, chopped
1 red or green bell pepper, or half of each color, seeded, diced
1/2 cup chopped onion
3 large tomatoes, chopped, or 1 can (14.5 ounces) diced tomatoes
1 tablespoon tomato paste
2 cans garbanzo beans, (14 oz. each), drained and rinsed
1 can artichoke hearts packed in water, (14 oz.), drained and quartered
1 1/2 teaspoons dried leaf oregano
freshly ground black pepper
salt
crushed red pepper flakes, to taste
1 package egg noodles, cooked
Preparation:
Combine all ingredients except noodles in slow cooker and stir well. (Sometimes I also add a Tbsp. of tomato paste for a thicker stew.) Cook on LOW for 7 to 9 hours. Serve with hot cooked noodles.

Spinach Salad with Spiced Walnuts and Fire Roasted Red Bell Pepper

Spinach Salad with Spiced Walnuts and Fire Roasted Red Bell Pepper
INGREDIENTS
1 Medium Red Bell Pepper
¼ small Red Onion, thinly sliced
6 Cups Baby Spinach Leaves, loosely packed
1/2 Cup raw unsalted Walnuts, chopped
1 tsp freshly squeezed Lime juice
Pinch (⅛) tsp granulated Garlic (or approx. ½ clove Fresh Garlic)
Pinch (⅛) tsp Chili Powder
Pinch (⅛) tsp Sea Salt
½ Tsp Olive Oil
3 tsp fresh Cilantro, minced
DIRECTIONS
Start by cleaning and drying the Spinach. All Vegetables and Herbs should be well-cleaned to remove all dirt.
Preheat the grill to high. Place the Bell Pepper directly on the grill and cook for 10 to 15 minutes, turning frequently. Cook until the skin is charred black. Transfer the pepper to a plastic or paper bag, close the bag, and set aside for 15 minutes. When the pepper is cool enough to handle, peel off the charred skin and discard the seeds, stem and white membrane. Slice the pepper into thin (1-inch) strips, and set them aside.
If using an indoor stove, do the following instead: Heat a dry, heavy-bottomed skillet over medium heat on the stove-top and toast the Walnuts for about 5 minutes, shaking the pan frequently until the Walnuts are golden brown.
Once toasted, place the Walnuts in a small bowl and toss with the Lime juice while they are still warm.
Sprinkle on the Garlic, Chili Powder, and ⅛ tsp of Sea Salt. Toss to distribute evenly and set aside. Toss together the Spinach, Onion and Orange juice mixture. Distribute evenly among 2 chilled plates or bowls. Top the Spinach with the Bell Pepper strips and sprinkle with the Spiced Nuts. Grind a little Black Pepper on each one, and sprinkle evenly with the Cilantro. I'm going to use Annie's Lemon & Chive dressing (Vinegar Free)
Serve Immediately.

Blogger Buzz: Blogger integrates with Amazon Associates

Blogger Buzz: Blogger integrates with Amazon Associates

Monday, March 22, 2010

Grilled Mahi Mahi with Roasted Pepper Sauce

Grilled Mahi Mahi with Roasted Pepper Sauce



Serves 4

Ingredients


* 1 shallot, minced
* 2 cloves garlic
* 1/3 cup chopped walnuts
* 1 tablespoon extra-virgin olive oil
* 1/4 cup packed fresh cilantro leaves
* 1/8 teaspoon ground black pepper
* 1 (12 ounce) jar roasted red bell peppers, drained and rinsed
* 4 (6 ounce) mahi mahi fillets
* sea salt and ground black pepper to taste (Slap Ya Mama White Pepper Blend ) I like to use this!
* 1 tablespoon Butter
*1/4 cup of lemon juice (the original recipe called for wine)


Directions

1. Preheat an outdoor grill for medium-high heat.

2. Add shallot and lemon juice in a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and reduce the liquid down by about half, about 4 minutes. Remove from heat and set aside.

3. Place the garlic, and walnuts into a food processor; process until finely chopped. Add the olive oil, cilantro, and 1/8 teaspoon black pepper or (Slap Ya Mama White Pepper Blend); process until smooth. Remove the cilantro pesto from the food processor and set aside.

4. Place the red peppers into the food processor, pour in the butter and shallot reduction, and process until smooth. Pour the entire mixture back into the saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer the sauce for 4 minutes. Meanwhile, season both sides of the mahi mahi fillets with Slap Ya Mama.

5. Cook the mahi mahi on the preheated grill until the fish is golden and flakes easily with a fork, about 4 minutes per side.

6. Whisk butter and Slap Ya Mama White Pepper Blend into the red pepper sauce until smooth. Spoon the red pepper sauce onto the bottom of the serving plate, arrange the fish on the sauce, and top with the cilantro pesto to serve.