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Tag Archives | Beans

Black Bean Salmon

Black Bean Salmon has marinated blackened salmon with black beans in sautéed vegetables.

The Sauce: Thyme and Lime Marinade – Fresh thyme leaves and lime zest flow in extra virgin olive oil with garlic to soak into and season peachy colored salmon flesh.

‘Great Sauces Transform Good Food into Gourmet’ 

Sea and land

Marinated salmon blackened by grilling with black beans generously spooned on the plate; the two are surprisingly complementary. It’s a dish you might find at a white table restaurant. Simple, healthy ingredients! Flaky fish and sofrito inspired black beans rock in this sea and land dish.

You may also enjoy Jabberwocky Burritos, Black Bean Breakfast Burrito, Fiesta Bean Salad, Italian White Bean and Ham Soup and Japanese Salmon with Dashi Udon.

3 of 3 part series ”Bean Counter”. Part 1 Red Bean Bobbles on Rice and Part 2 Navy Beans with Bacon. More about Beans.

2013 AniversaRecipe – Perfect Pie Pastry
2012 AniversaRecipe – Maple Oatmeal Scones
2011 AniversaRecipe – Cabbage and Carrots

Recipe: Black Bean Salmon

Active Time: 35 Minutes | Total Time: 35 Minutes | Yield: 4 Servings

Ingredients
Saute Vegetables Salmon Thyme and Lime Marinade
4 6-oz salmon fillets
2 Tbsp olive oil
2 cloves garlic, smashed
1 Tbsp dried thyme
zest of 1 lime
dash salt
3 grinds freshly ground black pepper
4 thin slices zested lime, garnish
4 sprigs cilantro, garnish

Black Beans
1 medium onion
3 celery stalks
1 medium tomato
1 jalapeño
3 cloves garlic
1 Tbsp olive oil
2 15-oz cans black beans, rinsed and drained
1 tsp cumin
salt
freshly ground black pepper
2 Tbsp chopped cilantro

Special Equipment – large skillet, grill pan

Instructions
1 Place salmon fillets in a rimmed dish or plate, skin side down. Whisk together 2 tablespoons olive oil, 2 smashed cloves garlic, thyme, lime zest, salt and pepper in a small bowl. Pour over salmon and spread evenly. Marinate for 20 minutes.

2 Meanwhile dice onion, celery and tomato. Very finely dice jalapeño and mince or micro grate garlic. Heat 1 tablespoon olive oil in a large skillet on medium high heat. Add diced vegetables and garlic. Cook until softened, about 5 minutes.

Black Beans3 Add black beans and cumin to vegetables. Season with salt and pepper to taste. Reduce heat to medium and cook until beans are heated through, about 3 minutes. Take off the heat and cover to keep warm.

4 Heat a grill pan coated with non-stick spray on medium high heat. Place salmon fillets skin side up and spray skin with non-stick spray. Grill for 4-6 minutes. Carefully flip and continue grilling for 3-5 minutes, or until barely opaque in the center.

5 Stir in 2 tablespoons cilantro into the black beans. Serve fish with generous serving of black beans.

Information
Notes
Use dry beans by rinsing, sorting, then soaking them over night. Drain then cover with water and add 1 bay leaf. Bring to boil then simmer until tender, about 90 minutes.

Applications
These black beans go great with tacos, enchiladas, quesadilla, and burritos.

Serve black beans with scrambled eggs and salsa.

Dish Designer

  • Exchange fresh tomato for 3/4 cup canned diced tomato.
  • Exchange fresh for several slices finely chopped pickled jalapeño.
  • Exchange canned black beans for dry beans cooked until tender in a pot of water with 1 bay leaf.

Inspiration – Helen Horton

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Black Bean Salmon
Written by
Photography and Styling by Helen Horton
Updated: March 18, 2014

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Navy Beans and Bacon

Navy Beans and Bacon have slow cooked smoky bacon flavor with tender beans and a touch of tomatoes; no bean soaking needed.

‘Great Sauces Transform Good Food into Gourmet’ 

Chemist in the kitchen

Wishing I would’ve taken Chemistry in high school, the mad scientist slash chemist buried back then by fears of failure blossoms years later into the courage to conquer. What’s at stake in the kitchen but a few ingredients? The payoff is the possibility of success, discovery and even pioneering.

Navy Beans and BaconSoaked beans are a generational tradition on both sides of my family. I decided to put this method to the test. Conducting a side-by-side experiment, the left burner simmered a pot of 8-hour soaked beans and the right burner bubbled away with unsoaked ones. After waiting 1 1/2 hours to blind taste test them, I was pretty surprised to find the difference was null.

Not sure what all the soaking fuss has been all these years but grateful I needed a chemistry fix. Dad, were he still with us, would say, “that’s a revelation”. He especially loves navy beans slow simmered with ham hocks. This dish instantly brings him to mind. It’s for us kids who forget to submerge the beans the night before.

You may also enjoy Lentil Citrus Salad with Pork Chops.

4 of 4 part series ”Bean Counter”. Part 1 Red Bean Bobbles on Rice and Part 3 Black Bean Salmon. More about Beans.

2013 AniversaRecipe – Fish Picata
2012 AniversaRecipe – Apple Julep
2011 AniversaRecipe – Reubens

Recipe: Navy Beans with Bacon

Active Time: __ Minutes | Total Time: 2 Hours | Yield: 8 Servings

Ingredients
Dry Navy Beans1 lb dry navy beans, cleaned and rinsed
1 bay leaf
1 tsp salt
1/2 lb bacon, diced
2 medium onions, diced
1 15-oz can whole tomatoes, crushed in small pieces
1/2 tsp dried thyme

Special Equipment – large pot, large skillet

Instructions
1 Combine beans, bay leaf and salt in a large pot Baconwith 8 cups water and bring to boil. Skim off foam and reduce heat, simmering uncovered until tender but barely firm, about 1 1/2 hours stirring occasionally.

2 Meanwhile, brown the bacon in a large skillet on medium high heat. Add onion and cook until soft and slightly golden on the edges.

3 Add tomatoes, drained beans, and thyme. Simmer for 15-30 minutes until flavors are well married and beans are tender.

Beans and onionsInformation
Notes
This dish could also be made by using 3-4 cans of beans. Take care to not over cook the beans with the bacon and tomatoes as they will already be cooked through.

Applications
Serve with burgers, Sloppy Joes, pork chops, baked chicken, steak or gilled hot dogs.

For Bean and Bacon Soup, add some of the bean liquid and chicken stock to taste and desired consistency.

Dish Designer

  • Exchange canned for fresh tomatoes when in season.

Inspiration – Jacque Pepin

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Navy Beans and Bacon
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: March 17, 2014

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‘Bean Counter’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Case for beans

Although not an accountant by profession, I am a bean counter. I maintain a mixed variety case of beans in my pantry at all times; kidneys, cannellinis, garbanzos, pintos, blacks and great white northerns. Add to those, sacked dry varieties mostly in one or two pounder bags. If my place was a little more spacious I’d have even more types hanging around, like black-eyeds, limas, pinks and cranberries.

Beans are loaded with protein, vitamin B, potassium and fiber. They’re a good food source for vegetarian and vegan preferences. They absorb a myriad of flavors. Textures range from whole to partially smashed to creamy purees.

So many ways to love these little bobbles; in savory soups like Italian White Bean and Ham Soup, hearty stews like Brunswick Stew, healthy salads like Taco Salad with Tomatillo Sauce and creamy dips Hummus and Cannellini Hummus. Beans grace tables around the world, often daily and commonly complemented with rice. Taking the international lead, I’m enjoying varied seasonings, spices, vegetables and herbs, increasingly serving more beans and sharing more bean recipes.

Here’s a globe-hopping selection of bean dishes: Mexico – Frijoles Refritos, Frijoles Charros and Frijoles Negros, Brazil – Feijoada and Feijao Com Leite de Coco, Chile – Porotos Granados, Colombia – Frijoles Rojas, Peru – Tacu-Tacu, Venezuela – Arepa de Pabellon, France – Cassoulet, Italy – Minestrone and Tuscan Ribollita, Spain – Fabada and White Bean Tapas, Greece – Gigantes, Egypt – Fuul Medames, India – Rajma and Rajma Chawal, Cuba – Arroz con Frijoles Negros, Puerto Rico – Habichuelas, USA – Succotash, Boston Baked Beans, Louisiana Red Beans and Rice, Bean and Bacon Soup.

For my series I choose a red, white and black trio of dishes. More about beans here, here and here.

 

Red Beans with AndouilleSunday, March 16, 2014 – Easy, quick dish Red Bean Bobbles has smoky sausage with cumin and thyme. It’s served over rice and garnished with fresh scallions.

 

 

 

Navy Beans and BaconMonday, March 17, 2014 – Scratch Navy Beans and Bacon starts with dry baby white navy’s and slow simmers with bacon. It’s stewed with essential tomatoes and seasonings for full on bean and bacon goodness.

 

 

 

Black Bean SalmonTuesday, March 18, 2014 – This Black Bean Salmon dish could be served as a side with all kinds of south of the border dishes but it’s especially perfect with marinated grilled salmon. Healthy without sacrificing an iota of delicious flavor. It’s all the way, fine restaurant quality.

 

 

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‘Bean Counter’ Series
Written by
Photographs and Styling by Helen Horton
Updated: March 6, 2014

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Polly Bergen’s Chili

Dad was ingenious. When I was a young teenager dad was the bishop of our congregation. At that time one of the stats he had to submit was the

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number of families who had Family Home Evening (FHE) on a weekly basis. FHE is a weekly tradition of spending quality time with your family on Monday night. He created an opportunity for all the families in our congregation to spend time together at a once-a-month Monday night church social and potluck dinner. Charismatic and energetic, Dad fostered a connective community spirit and the word spread like pancake batter on a hot griddle. It wasn’t long before the cultural hall at church was over overflowing with families eating together, having conversations with their children, connecting with other families and being thoroughly immersed in an enjoyable evening. A secondary benefit was Dad’s FHE stats exploded. After a few months of stellar reports his superiors inquired about his strategy for improving the FHE numbers and the positive impact it was having on the youth.

One benefit for me was the plethora of potluck dishes. The menu was driven by rotating A to Z assignments based on family name for main dishes, salad, sides and desserts with the church donating the drinks. One evening I had a bowl of mouthwatering meaty and spicy chili. It was spicy with heat but also spicy with more complex seasonings that weren’t usually in chili. I had to get the recipe, discover what the mystery ingredients were and cook up a big batch. Kay McBride happily divulged actor Polly Bergen’s chili recipe.

I love it and my guests are always pleasantly surprised by the unique flavors. My favorite way to serve it is scooped over a bed of steamed rice with a selection of toppings offered on the side; cool sour cream, chopped cilantro, sliced green onions, grated cheddar and diced fresh tomatoes.

Prep Time: 20 Minutes | Cook Time: 2 Hours 25 Minutes | Yield: 15 cups | Difficulty: Easy

Ingredients
The Sauce
4 lbs Ground Beef
6 large Onions, diced ;)
4 large Green Peppers, diced ;)
3 cloves Garlic, minced
2 29-oz cans Diced Tomatoes
2 6-oz cans Tomato Paste
4 15-oz cans Kidney Beans, drained
1 tsp White Vinegar
1/4 cup Chili Powder
1/4 tsp Cayenne Pepper
1 tsp Ground Cloves
1 Bay Leaf
1 Tbsp Salt
1/2 Tbsp Pepper

The Rest
Sour Cream
Chopped Cilantro
Sliced Green Onions
Grated Cheddar
Diced Tomatoes
Hot Cooked Rice

Preparation Instructions
1. Brown ground beef in large Dutch oven, about 10-13 minutes, then drain excess grease.

2. Add onions, green peppers and garlic cooking until soft and tender, about 10-12 minutes.

3. Add tomatoes, tomato paste, beans, vinegar, chili powder, cayenne, cloves, bay, salt and pepper. Bring to boil then reduce heat to simmer for 1-2 hours. Adjust salt and pepper.

4. Serve in a bowl or on a plate over rice. Offer small bowls of sour cream, cilantro, onions, cheddar, and tomatoes for garnishes.

;) Onions—Cut onions in chunks and process in food processor until diced.

;) Green Peppers—Cut peppers in chunks and process in food processor until diced.

Dish Designer
• Exchange one can of kidney for black beans.
• Add 1 cup fresh or frozen corn at the end and cook for 3-4 minutes.
• Exchange rice for corn chips for a crunchy texture.
• Exchange diced for whole tomatoes and cut in small chunks before adding to the pot.
• Exchange cilantro for parsley.
• Freeze some in zipper bags for easy busy day dinners.

Inspiration—Kay McBride, Polly Bergen and my dad, George Horton.

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Three Sisters Baked Sugar Pumpkins

Like French Mirepoix, Italian Soffritto and Creole Holy Trinity; Native Americans have their own trifecta of ingredients. Known as ‘Three Sisters’, it’s the combination of corn, beans and squash. On my first attempt at stuffed pumpkin, I steered away from the frequent ground beef and cream of something soup. The Three Sisters combination kept calling. Could it be because I actually have three sisters?

Since pumpkin is squash, I wanted to create a dish with corn and beans. This sauce is more a filling than a stuffing. It combines a savory sausage meat mixture with, you guessed it, beans and corn plus tomatoes, aromatics and seasonings. And here is the other variation; it’s baked in individual sugar pumpkins.

Sugar, or pie pumpkins, range in size from about 4” to 12” in diameter. They are naturally a little sweeter, more like acorn or butternut squash. Since the large Jack-o-lantern varieties are more fibrous and bland, sugar pumpkins produce the perfect vessel for baked squash dinner. Once the pumpkins are baked to silky softness, you can eat the filling and scoop out morsels of the squash with each bite. Perfect for a chili day especially the week of Halloween, it’s an upgrade from the condensed soup meat sauce of traditional stuffed pumpkins.

This recipe makes a delicious hearty soup so make a double batch for dinner tomorrow and save the rest for the holiday. After a couple of days in the fridge or freezer, the flavors meld even more. On Halloween the kids can help clean and fill the pumpkins for an easy holiday dinner tradition. Individual pumpkins make serving fun. Enjoy my Three Sisters Baked Sugar Pumpkins for your holiday celebration.

Prep Time: 20 Minutes | Cook Time: 2 Hours 20 Minutes | Yield: 6 servings | Difficulty: Easy

Ingredients
The Sauce
2 lbs ground Country Sausage ;)
2 medium Onions, diced
2 cloves Garlic, minced
2 cups Chicken Broth
2 15-oz cans Light Red Kidney Beans, drained
2 cups frozen Corn
1 29-oz can Diced Tomatoes
2 tsp Cumin
1/2 tsp Crushed Red Pepper
2 tsp Salt
1 tsp Black Pepper

The Rest
6 1 ¾ to 2 lbs sugar or pie pumpkins

Preparation Instructions
1.  In a large pot, brown the sausage on medium high heat about 6-8 minutes or until pink is gone. Drain fat.

2.  Add onions and garlic then continue cooking on medium heat until soft, about 6-8 minutes.

3.  Add chicken broth and deglaze the pan.

4.  Add beans, corn, tomatoes, cumin, crushed red pepper, salt and black pepper stirring to combine. Bring to a boil and then simmer uncovered for 1 hour stirring occasionally to marry the flavors. Adjust salt and pepper.

5.  In the meantime, clean the pumpkins. Cut the lid off at an angle so when it’s set back on it doesn’t fall into the cavity. Clean out the seeds and fibers.

6.  Fill each pumpkin with meat mixture leaving at least 1-inch of space at the top. Put the lid on and place on a baking sheet lined with foil.

7.  Bake in a 375 degree oven for about 1 hour or until the pumpkin is tender.

8.  Serve each individual pumpkin on a plate with slices of crusty bread on the side.

;) Sausage—To increase the fresh flavor and reduce the fat, click to use my recipe for homemade sausage in this dish.

Dish Designer
• Exchange light red kidney beans for dark red kidney or white beans such as great northern or cannellini.
• Add more crushed red pepper for extra heat or omit for mild flavor.
• Exchange frozen corn for 1-2 ears of fresh corn cut off the cob.
• Exchange individual pumpkins for a larger 10”-12” sugar pumpkin but increase the cooking time depending on the size.
• Exchange the filling for your favorite chili.

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Jabberwocky Burritos

Burritos filled with beef, avocados, tomatoes, beans, and cheese

Rockin’ and Rollin’ Burritos

One of my sons is an expert burrito maker. He worked for a well known taco joint where he spent many hours a day rolling a variety of burritos. I asked if he would help me whip up some ‘above average’ burritos for dinner tonight. He said, “It’s got to be my Jabberwocky Burritos with Chipotle Ranch Dressing.” I said, “I’m game. How do you make the sauce?” I am following his lead on this one. “We need some Tabasco Pepper Sauce with Chipotle” he tutors. And we can’t live without avocado.” It was great fun spending some kitchen cooking time with him because he has a quirky sense of humor and cracks jokes all the way through. But the best part, he rolls burritos like a pro, oh yeah, he is a pro. Enjoy and don’t worry about any of the sauce dripping down your chin or a few pieces of the insides dropping on your plate.

 
Recipe: Jabberwocky Burritos

Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 6 servings | Level: Easy

Ingredients

  • 1 lb ground beef
  • 1 pkg taco seasoning
  • 3/4 cup water
  • 1 15 oz can Spicy Jalapeno Refried Beans
  • 1 sliced avocado
  • diced tomatoes
  • grated cheese
  • shredded lettuce
  • chopped cilantro
  • 6 10″ or 12″ flour tortillas

Cool Burrito Sauce

  • 1/2 cup ranch dressing
  • 1 tsp Chipotle Tabasco

Instructions
1 Stir the ranch dressing and the Chipolte Tabasco together. Set aside.

2 Brown the ground beef in a skillet, about 5-7 minutes and drain off the excess fat. Sprinkle in a package of taco seasoning and slosh in the water. Stir and cook until most of the spicy liquid has absorbed into the meat, about 3 minutes.

3 In the meantime, warm the beans in the microwave.

4 To assemble, on a warmed tortilla, put a few tablespoons of beans covered with some seasoned meat, shredded lettuce, lots of diced tomatoes, a few slices of avocados, grated cheese and a little cilantro. Drizzle Chipotle Ranch sauce over all and roll up burrito style.

Information
Regulate Spiciness – If you like a one alarm rather than two alarm burritos use plain refried beans.

Tortillas – Twelve inch tortillas are easier to roll if you can find them.

Dish Designer

  • Try other ingredients such as sliced scallions, diced cucumbers, shredded spinach, leftover rice or diced rotisserie chicken.
  • Exchanged Spicy Jalapeno for plain refried beans.

Inspiration – Russell Bastian

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Written: by
Photographs: by Helen Horton
Updated: March 18, 2012

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