June 28, 2005

Rice, Beans and Peas

Ingredients:

1 teaspoon butter OR oil
1 1/2 cups basmati rice
15 oz canned red runner beans OR kidney beans
1 cup peas
1 medium onion, chopped
1 teaspoon cumin seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon Texas-style chili powder
salt
fresh black pepper



Directions:

In a medium sauce pan, bring 2 1/2 cups of water to boil. Stir in butter/oil, a dash salt and rice and return to boil. Lower heat and simmer until all liquid is absorbed, about 18 minutes. Meanwhile, in a large pan, heat oil. Add spices and cook 1 minute. Add onions and saute until soft, 3-4 minutes. Stir in beans with liquid. Stir in peas. Cover and cook through, 3-4 minutes. Stir in rice, add black pepper to taste. Serve as is or topped with cheddar and sour cream.

June 24, 2005

Smoked Salmon and Capers Scramble


Ingredients:

3 eggs (at room temperature)
1 teaspoon sour cream
1 tablespoon capers
1/2 oz. smoked salmon, sliced tiny

Directions:

In a large bowl, whisk together sour cream and eggs until fluffy. Whisk in salmon and capers. Spray a nonstick pan with oil or melt a little butter to coat. Add eggs and with a whisk, scramble. Cook until eggs are "set" to your preference, about 1-3 minutes.
Posted by Hello

June 13, 2005

Okra with Tomato, Rice and Black Beans

Ingredients:

1 cup jasmine rice
1 1/2 cups water or broth
1/2 cup frozen okra
2 green onions, chopped and seperated
10 oz Ro-tel tomatoes and chiles
15 oz canned black beans
frozen or fresh shrimp, peeled (optional)

Directions:

In a large pot, bring water, rice and the white part of the onion to boil. Reduce heat and simmer, covered for 15 minutes. Meanwhile, in a medium pot, combine beans and Ro-tel and heat through, about 10 minutes. Add the green part of the onion, the okra and the shrimp and cook about 5 minutes until hot and shrimp is pink. Serve over rice.
Posted by Hello

June 06, 2005

Potato Leek Soup with Bacon

Ingredients:

4-5 slices lean bacon, in 1/4 inch strips
2 lbs leeks, cut into 1/4 inch strips
2.5 lbs. small red skin potatoes, cubed
1 1/2 quarts chicken stock or water (or a combination of the two)

Directions:

Brown bacon in a 5 quart pot. Stir frequently then add leeks when bacon has browned. Continue to stir and cook 10 minutes or until leeks are soft. Add potatoes and broth/water. Simmer for about 30 minutes, stirring occasionally. Remove from heat. Carefully whisk soup until it is the desired consistency. Serve immediately.