Tasty Tuesday

This rice dish is a quick and easy side.  It would also be good as a main dish with some grilled chicken or veggies mixed in.

Black Beans and Rice

1 TB butter
1/4 cup onion, diced
1 cup rice
1 can chicken broth
1 can black beans, rinsed and drained
1 tsp salt
1 tsp cumin
1 tsp garlic powder

1. In a large saucepan, cook butter and onion over medium heat for about 2 minutes.
2. Mix in rice, chicken broth, and seasonings.  Stir and bring to a boil.
3. Stir in the black beans, cover and turn the heat down to a simmer.
4. Cover and cook for 15 minutes.

We have been enjoying our local peaches for the past couple weeks.  They have been super juicy and full of flavor.  This salsa was outstanding!

Chipotle Peach Salsa

3-4 ripe peaches, diced
1/4 medium red onion, diced
3 cloves garlic, minced
3-4 chipotle peppers in adobo, minced
1/2 bunch cilantro, chopped
1 lime, juiced
1/4 tsp salt

1. Mix together the ingredients.
2. Let the salsa refrigerate for 30 minutes so the flavors can mingle.

This chickpea salad was a great lunch.  I had it plain, but the boys liked it with a wheat pita.

Cilantro Lime Chickpea Salad

4 cups baby spinach
2 can chickpeas, drained and rinsed
1/2 onion, chopped
4 limes, juiced
1 bunch cilantro, chopped
3 TB sugar
2 TB dijon mustard
2 cloves garlic, minced
1/2 TB chili powder
1/2 cup olive oil
salt and pepper, to taste

1. Chop the spinach very finely (I used my food processor).
2. Add the chickpeas, onion, and spinach into a large bowl.
3. In a food processor or blender, add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil.  Process until it comes together into a dressing, about 30 seconds.  Add salt and pepper to taste.
4. Pour the dressing over the chickpea mixture and stir to combine.
5. Let it sit in the fridge for at least 10 minutes, or even overnight to the let flavors mingle.

Tasty Thursday

Here are the new recipes that I tried this week.  They were all a hit.  Hudson loved how limey this slaw tasted.  It went great with the enchiladas.

Tri-Color Slaw with Lime Dressing

1/2 head green cabbage, cored

1/2 head red cabbage, cored

1 pound carrots, peeled and shredded

1 bunch cilantro, chopped

3 limes, juiced

1/2 cup canola oil

1 tsp sugar

Salt and Pepper **I used Pico de Gallo seasoning**

1. Shred the cabbage (I use the food processor).  Toss together the cabbage, carrots, and cilantro.

2. Whisk together the lime juice and oil.  Mix in the sugar.

3. Toss the dressing with the slaw and season with salt and pepper.

These enchiladas were yummy!  They would have been vegan, except my beans had been cooked in bacon fat.

Black Bean and Avocado Enchiladas

Sauce Ingredients

2 TB oil

2 TB flour

2 TB chili powder

2 cups water

3 oz tomato paste

1/2 tsp cumin

1/4 tsp cayenne

2 tsp cocoa powder

1 tsp salt

Filling Ingredients

1 can black beans, drained and rinsed

1 avocado, chopped

1 small tomato, chopped

2 green onions, chopped

1/2 cup frozen corn kernels

1/4 tsp garlic powder

1/2 tsp salt

8 corn tortillas

1. Prepare the sauce.  In a sauce pan combine the oil, flour and chili powder.  Heat over medium heat until it bubbles, whisk and cook another 2 minutes.

2. Slowly pour in the water while whisking.  Add the rest of the sauce ingredients and whisk until smooth.

3. Cook over medium heat and bring to a simmer.  Once the sauce has thickened, remove it from the heat.

4. Preheat the oven to 350.

5.  Mix together all of the filling ingredients, except the tortillas.

6. Spread a layer of sauce in the bottom of an 8x8 pan.

7. Next add a layer of tortillas, and top that with a layer of filling.

8. Repeat the layers 2 times, and top the enchiladas with the remaining sauce.

9.  Bake for about 25 minutes, or until they're heated and bubbly.

Don't be scared of the raw egg in this ice cream.  It makes the texture nice and creamy. 

Heath Bar Crunch Ice Cream

2 eggs

3/4 cup sugar

2 cups heavy cream

1 cup milk

2 tsp vanilla

Heath bars, chopped or bits

1. Whisk the eggs until light and fluffy, 1-2 minutes.

2. Slowly whisk in the sugar and continue whisking until blended, about another minute.

3. Pour in the cream, milk, and vanilla and mix together.

4. Transfer the mixture to your ice cream maker and follow your manufacturer's directions.

5. When the ice cream has stiffened, mix in the Heath bar bits.