I Sugges this Recipes

Showing posts with label bean. Show all posts

Thursday, April 24, 2014

Is This Really a Buffalo Bean

I came across this incredibly bizarre object being used in a window display at a florist shop near my home. I snapped a couple shots, and asked the florist what in the world it was. It was obviously organic in nature, but I had never seen anything like it. He said it was a “Buffalo Bean,” but that’s all he knew about it. He even snapped one open for me and it had a firm white center. I did a quick search online, and while “Buffalo Bean” did turn up quite a few links, I couldn’t find anything looking even close to this. Does anyone out there know what the hell this is? Is it as evil as it looks? Can I cook with it? Help!

Monday, April 14, 2014

Chicken Fajitas with Spicy Chipotle Bean Dip

As you can probably already determine, my favorite foods, and the ones I make most often, I guess would still best be described as Southwestern. I particularly enjoy the flavors of that region and most of all the spiciness...for me, the hotter the better! Consequently, I will be sharing food similar to the chicken fajitas with spicy chipotle bean dip that I made last night, at least once a week, but probably more.

I had some of the grocery store bought rotisserie chicken left over from Tuesday nights salad, so I shredded about a cup of dark and white meat and set it aside. Over medium high heat, warm up a large saute pan with a couple of tablespoons of canola oil (or the like). Start by cutting a green pepper (red, orange or yellow could also be used) into thick strips and add to the preheated pan. Add also approximately 1 small onion (sweet white or red could be used) also cut into thick strips. I like to cook the vegetables for a relatively short period of time over a higher heat so they retain some crispiness but still develop some color. If the pan gets too hot and the bottom starts to scorch, no worries, just add a bit of water which will settle things down a bit and deglaze the pan at the same time. Add a few good dashes of Worcestershire sauce, 1 teaspoon of cumin, 1/2 teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon chili powder and salt and pepper. Stir all to combine. Just before the vegetables reach the desired doneness, add the chicken to the pan. The chicken that I used was already cooked, so it just needs to stay in the pan long enough to reheat. Thats all there is to it. Warm a flour tortilla and fill with the chicken and vegetable mix. Add the toppings of your choice. I used Monterrey jack/cheddar cheese, pickled jalapenos, hot sauce and sour cream. Fold and enjoy!

The bean dip is really easy and so delicious! It would be a great snack to try for Super Bowl watching! In a small food processor I added 1/4 of an onion, 1 garlic glove, 1/4 of a green onion, cumin, coriander, a dash of red wine vinegar, salt and pepper and 1 chipotle chili (these are very spicy, so if your unsure start with less and add to your taste) and 1 can of unseasoned black beans. Process until relatively smooth. Cook in a sauce pan about 10-15 minutes and serve warm with tortilla chips.

Please share your favorite foods! I would love to see some ideas for Super Bowl snacks as well, particularly if they are spicy. Maybe these ideas will inspire someone else.

Friday, March 21, 2014

Quick Spicy Bean Noodles

This recipe is really quick and simple to cook. It is wholesome with its beans and with its noodles also. Tasty as a small snack or an extra portion for a filling meal. The sweetness of the sweet red pepper against the green garden taste of fresh beans and soy sauce with noodles is just delicious! Get tucked into Jeenas Quick Spicy Bean Noodles and your taste buds will be well satisfied. :)

Ingredients
1/2 Tin Mixed Beans/Pulses
1 Pack Noodles (I used egg noodles)
1 Celery Stick (diced small)
Handful Fine Beans (sliced length ways then in half)
1/4 Fresh Fennel (sliced fine)
1/2 Red Chilli (chopped)
1/2 Small Onion (diced)
1/2 Sweet Pointed Red Pepper (chopped)
Soy Sauce
Pinch Salt and Black Pepper (optional)
Olive Oil Spray or Olive Oil to drizzle

(note.....cooking with olive oil rather than the oil spray will result in the food cooking even quicker, either way you do this make sure you dont over cook because fennel can go chewy if over done. Happy cooking.)

Getting Started.....

First have a pan of hot water ready, use your olive oil spray or drizzle a little in a separate pan and add your onions on a medium/high heat. When they start to go golden add your fennel. Then put your noodles in your pan of hot water with your celery. You dont want your celery chewy this is why I boil it first with the noodles.

Now add your fine green beans, cook for a minute then add your sweet pepper and chilli. Keep stiring. if you are using a olive oil spray you might want to spray here also.

Drain your tined beans rinse and add to your stir fry. Your noodles should be ready by now so quickly drain them off and add them to your pan. Stir well.

Chop up your noodles with your spatula. Add a few drops of soy sauce and salt and pepper(if you do add salt remember you only need a little as soy sauce is very salty already). Cook for a minute or two stiring always.

Now your quick spicy bean noodles are ready, Enjoy. :)

Tuesday, March 4, 2014

Eggplant dip and Red Bean dip Party starters

Dip, dip, dip!

Sometimes, you just want something light to nibble for dinner. While Ive labelled this recipe under Party Starters, you need not necessarily have a party to enjoy this kind of finger food. This is perfect stuff to share with your partner while watching your favourite movie on a Friday evening.

My evening menu this Friday was oven baked roti chips, plenty of them to dip into an oven roasted eggplant dip called the Badenjan dip and a red kidney bean dip. The Badenjan dip is quite different in preparation and taste, from the Baba Gannouj which Ive shared earlier with you. While it may sound light, it is quite filling as the components are the same as any other Indian meal - Chips (roti), Eggplant dip (Vegetable) and Kidney bean dip (Dal / Lentils). This can be served with a salad like Fattoush and you have a complete meal.

For a party, Id highly recommend Nigellas own spread for exotic evenings from her book Feast - Pita chips with Eggplant dip, Red bean dip, Fattoush, a Bulghur salad and the tiny lamb meatballs. You can get recipes for the entire exotic menu from her Nigella Feats show.

Eggplant goes exotic!

Badenjan Dip / Roasted eggplant dip with pine-nuts and mint

Category - Dip for toasted pita chips or pita bread, Party starter
Serves - 4
Time taken - 30 minutes to 1 1/2 hours depending on how you roast the eggplant
Source - Nigella Feasts

ingredients

1 large roasting eggplant to make about 1 1/4 cups when roasted, pulped and sieved
2 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
Salt and freshly ground black pepper
1 cup homemade / Greek yogurt
1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
2 tablespoons chopped fresh mint, to garnish
2 tablespoons pine nuts, toasted, to garnish

directions
Roasting the eggplant - You could do this in a broiler or direct on the flame.

Preheat the oven to 450 degrees F. Dribble extra-virgin olive oil, to garnish. Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch. Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain.

Alternately prick the eggplant and keep it on a medium flame. Rotate at intervals so that the whole exterior is charred and interior is pulpy. This will take roughly 10-15 minutes.

Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently. Take off the heat and turn into a bowl to cool and season with salt and pepper. Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil.

Note
I served this with oven-baked roti-chips. Make regular thin rotis from whole wheat flour. Cook them very lightly on both sides and keep aside. Dont put them directly on flame to puff them etc. Cut the rotis into triangles and spread in a single layer. Bake them in a 250C oven for around 5-7 minutes till they are light brown and crisp. Store in airtight container.

Dont miss out on the saffron and the mint. These two spices lend the touch of exotica that youd never find in a Baba Gannouj or any other roasted eggplant dip recipe.

This is my entry for Meetas Monthly Mingle - Arabian Nights

Saturday, February 1, 2014

Pastry Puff Vanilla Bean Cream Horns Trubochki

Surprisingly simple to make and so delicious, cream horns are a very special treat. Cream Horns (also called Trubochki) are made of Pastry Puff. Filled with very light and delightful whipped cream. Try one for yourself and you will be delighted. I finally ordered my Cream Horn Molds. Really excited to make these for my neighbors, teachers etc. for Christmas.

You will need:
5" Cream Horn Molds to make these trubochki. Its better to get 18 or 24 molds. Then it will be easier to make a lot at one time.

Ingredients:

1/2 Quick Pastry Puff Dough Recipe or use store bought dough
2 cups heavy whipping cream
3/4- 1 can sweetened condensed milk
1-2 tsp vanilla bean paste

Pastry bag with star tip.
Preheat oven to 425 F.
Take a piece of dough 1/4 of the recipe at time. Keep the rest of dough in the fridge until you are ready to roll it.

Roll pastry dough not too thinly, so you can easily take and roll around the molds.

Roll about 10 inches in length Cut into 1 inch strips. Start rolling at the end and work your way up, overlapping half of the width. Optional: You can dip it in sugar before you bake em.

These top ones were not overlapped enough.
Bake on 425 F for 10-12 min. All ovens are different please watch when you bake. It should be a golden color.

To make cream:
Start by whipping heavy whipping cream and add 1 tbs at the time of sweet condensed milk. Add vanilla bean. Whip until it becomes thick. Then fill a pastry bag with it. Its enough for 50-60 horns.

To keep pastry horns crisp, fill em before you are ready to serve. You can make horns a few days in advance. Keep em in dry place. Sprinkle with powdered sugar.

Merry Christmas!!!

These are baked with sugar on top.

Monday, January 27, 2014

Bumblebee Soup A Hearty Bacon Black Bean and Corn Chowder

No actual bees were harmed in the making of this delicious soup. Whenever I do a recipe thats going to have a long name, like Bacon, Black Bean and Corn Chowder, I try to come up with some short name that will fit in the videos subtitle frame. This time the yellow and black highlights inspired the bumblebee moniker.

One great thing about this chowder is the thick, rich texture isnt dependent on any blender action. I always cringe when I read a recipe that has the reader pour the soup into a blender and "blend until

smooth." All I see is scalding hot liquid flying out the top of the blender at 500 RPM (been there, felt that).

As youll see, this soup is thickened with a safe, simple, and gentle mashing in the pot, with a potato masher. The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick - perfect if youre busy as a, well, you know. So, make this for your honey, and enjoy!

4 strips bacon
1 onion, diced
2 cloves garlic, minced
1 quart chicken stock
1/2 tsp chipotle pepper
1/2 tsp oregano
2 (15-oz) cans black beans
2 cups frozen corn, thawed
salt and fresh ground black pepper to taste