GumboGrits: Home

Showing posts with label Home. Show all posts

Wednesday, August 8, 2012

Chipotle Bean Burritos

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

Yield: 6 servings (serving size: 1 burrito)
Total:30 Minutes

Ingredients

1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained

3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chili powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Monday, August 6, 2012

Zucchini, Eggplant, and Green Beans with Tomatoes

Recipe Type: Vegetables, Squash, Tomatoes, Green Beans
Yields: 4 servings
Prep time: 20 min
Cook time: 15 min

Ingredients:

3 to 4 large tomatoes, stem end removed
Extra-virgin olive oil
1 medium onion, cut in half and sliced
1 medium-large zucchini squash, sliced
1 medium Japanese eggplant, sliced
4 large cloves garlic, peeled and sliced thin
Coarse salt and freshly-ground black pepper, to taste
1 handful of young green beans or Chinese Long Beans, cut into 2-inch lengths
Chicken broth, if needed
Fresh oregano leaves and flowers*
Fresh thyme springs
Pinch saffron
Several shakes of Zatar (optional)**

* Fresh oregano is preferred for this recipe, and if you have it in your garden, be sure to use the flowers. Dried oregano may also be used.

** Zatar is a popular spice/herb blend of the Middle East and is used in many Turkish dishes. Crushed Sumac is mixed with thyme leaves, salt, and sesame seed creating a flavorful tabletop condiment.

Preparation:

If you have an instant hot water tap at your sink, fill a four cup measuring cup with the hot water and add tomatoes. If not, boil water and pour over tomatoes. Let sit a few minutes until you can easily peel off the skins. Cut into quarters and set aside. LearnHow To Peel Fresh Tomatoes.

To a large sauté pan, add olive oil and onion, sauté over medium-high heat until onions begin to soften. Add zucchini, eggplant, garlic and green beans, and sauté. Add salt at this time as it helps to release juices from the vegetables. Note: If the vegetables seem dry, add a little chicken broth. Place lid askew on pan and let the mixture cook until almost softened.

Add the peeled tomatoes, oregano, thyme, saffron, and Zatar; toss well, replace lid, and turn heat to low and finish cooking. Taste for seasoning and correct to your taste. If desired, drizzle a little more olive oil over vegetables prior to serving.

Makes 4 servings.

Friday, June 10, 2011

CLASSIC GUACAMOLE

Recipe Provided By the California Avocado Commission

Cumin, tomatoes and onion uncover the secret to classic guacamole.

Preparation:	10 min
Cook Time:	0 min
Total Time:	10 min
Serves:	8

Ingredients

4 ripe, Fresh California Avocados, seeded and peeled
2 Tbsp. lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
¼ cup finely chopped onion
⅛ tsp. ground cumin
3 drops hot pepper sauce
Tortilla chips

Instructions

Using a fork, coarsely mash avocado with lemon juice and garlic.
Stir in remaining ingredients to blend.

Serving Suggestions:
Garnish as desired and serve with tortilla chips.

Beverage Pairings:
Try with a local California beer or wine.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Nutrition Information Per Serving: Calories 150; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 2 g, Mono 8 g); Cholesterol 0 mg; Sodium 10 mg; Potassium 452 mg; Total Carbohydrates 9 g; Dietary Fiber 6 g; Total Sugars 1 g; Protein 2 g; Vitamin A 141 IU; Vitamin C 13 mg; Calcium 16 mg; Iron 1 mg; Vitamin D 0 IU; Folate 78 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 2%; Iron 4% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Friday, July 30, 2010

Spicy Potato Skins Recipe

This potato skins recipe is spicy and tasty. The recipe for potato skins includes a mixture of spices and the guacamole goes perfectly with them. This potato skins appetizer can also be served as an accompaniment to a main meal.

There are various loaded potato skins recipes to choose from but if you like spicy food, you should give this one a go! You can use the leftover potato (which is scooped out) to make mashed potatoes or bubble and squeak recipes.

South of the Border Potato Skins Served Appetizer with a Guacamole Dip

Ingredients -

6 scrubbed large potatoes
3 tablespoons sunflower oil
1 teaspoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon allspice
Freshly ground black pepper
1 cup guacamole

Preparation:

Preheat the oven to 350 degrees F.

Prick the potatoes all over with a fork and bake them for an hour. Alternatively, microwave them all together for 25 minutes. Heat the grill to medium hot.

Cut the potatoes in half and scoop out all but ¼ inch potato wall. Cut each half into three wedges. Brush the potato wedges with oil. Combine the seasonings and sprinkle them over the potato skins.

Place the potato wedges on a sheet of foil and grill them for 10 minutes, turning occasionally, until golden and crisp.

Serve hot with the guacamole.

(Serves 6)

Thursday, July 29, 2010

Fabulous Homemade Bread

Ingredients:

1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour

4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

Directions:

1.In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.

2.Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.

3.Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.

4.Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

5.Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

ALL RIGHTS RESERVED © 2010 Allrecipes.com

Thursday, July 22, 2010

Garden Kebobs

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 6 as a side dish
Ingredients:

* 2 ears corn-on-the-cob, husked and cut into 3 pieces each
* 3 small zucchini, each cut into 4 pieces
* 1 large onion, cut into 12 wedges
* 12 large fresh mushroom caps
* 2 bell peppers, cut into 2-inch pieces
* 6 cherry tomatoes
* Baste:
* 1/2 cup butter, melted
* 1 1/2 teaspoons fresh chives, chopped
* 1 1/2 teaspoons fresh dill weed, chopped
* 1/4 teaspoon garlic salt
* 1/4 teaspoon lemon juice

Preparation:
Preheat grill and prepare for indirect grilling. Boil corn for about 5 to 8 minutes or until tender. Allow to cool enough to handle. Place vegetables on kebabs alternating between vegetables. Stir together baste ingredients and brush over kebabs. Place kebabs on hot grill over the unlit part. Grill for 10 to 15 minutes or until vegetables are cooked. Brush occasionally with baste.

Sunday, July 11, 2010

Tropical Veggie Burgers

For the Veggie Burgers:

1 cup green lentils, rinsed
1/4 cup brown rice
2 cups vegetable broth
Water sufficient to cover the lentils and rice
Salt, to taste
1 1/2 Tbsp. margarine
1 onion, chopped
4 tsp. curry powder
1/3 cup shredded carrot
2 Tbsp. Sauvignon Blanc
2 Tbsp. hot sauce
1/2-3/4 cup panko
4 garlic cloves, minced
4 tsp. minced fresh ginger
1/2 tsp. ground allspice
1 tsp. cumin

• Put the lentils and rice in a saucepan with the vegetable broth, adding enough water to cover by about 2 inches. Season with the salt and bring to a boil over high heat, then reduce the heat and simmer, uncovered, until the lentils and rice are tender, about 30 minutes. Drain any excess liquid and place the lentils and rice in a large bowl. Let cool.
• Meanwhile, melt the margarine in a skillet over medium heat and sauté the onion until tender, about 4 minutes. Stir in the curry powder and cook until aromatic, about 1 minute. Cool slightly and then add to the lentils and rice.
• Stir in the remaining ingredients and season with the salt. Form into patties and place in the refrigerator for 30 minutes to 1 hour.
• Grill for 5 to 10 minutes on each side, until grill marks appear and the patties are hot.

To Assemble:
1 can pineapple rings, drained
1 red onion, thinly sliced
1 Tbsp. margarine
Kaiser rolls
Lettuce
Vegan mayonnaise

• Slice the pineapple rings in half to make a thinner ring. Grill until caramelized, about 5 minutes on each side.
• Grill the onion until lightly browned.
• Spread the margarine over the rolls and grill until lightly browned.
• Place the veggie burgers on the buns and top with the pineapple, onions, lettuce, and vegan mayonnaise.

Makes 6 to 8 servings

Wednesday, July 7, 2010

“Cancer Fighting Stir Fry”

4 cups broccoli florets (approximately ¾ pound)

1 pound flank or boneless sirloin steak
Juice from 1 orange
Juice from 1 lime
1 teaspoon low-sodium tamari
1 teaspoon toasted sesame oil
1 tablespoon virgin coconut oil
½ cup thinly sliced scallions (both green and white parts)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
¼ teaspoon crushed red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced
¼ cup (1 ounce) chopped Brazil nuts, toasted
1 cup brown rice
½ cup chopped tomatoes

1. Prepare of a bowl of ice water. Place the broccoli in a microwave-safe bowl. Cover and microwave on high power for two to three minutes, until bright green and slightly softened. Drain the broccoli and immediately transfer to the ice water to stop the cooking. Drain well and set aside.

2. Slice the beef into thin strips about 3 inches long; this is easier to do if the meat is placed in the freezer for about 20 minutes before slicing.

3. In a small bowl, combine the orange and lime juices, tamari and sesame oil.

4. Heat a large skillet or wok (not non-stick) over high heat for 20 seconds. Add the coconut oil. When the oil is melted, add the scallions and cook. Stir until softened – approximately 30 seconds. Add the garlic, ginger, and red pepper flakes. Cook, stirring until fragrant and just lightly browned, approximately 30 seconds. Add the beef and cook until no longer pink, about two minutes. Stir in the reserved broccoli and cook for approximately one minute. Add the mushrooms and tomatoes; continue to stir while cooking for one to two minutes.

5. Stir in the orange juice mixture and combine. Remove the skillet from the heat and mix in the nuts. Divide the cooked rice among four plates. Divide the beef stir-fry among the plates and serve.

From Jillian's Recipes

Monday, July 5, 2010

Caribbean Gingered Squash, Rice and Kale

Serving Size : 4

* 2 tablespoons water

* 1 onion -- chopped

* 2 pounds butternut squash -- see preparations

* 2 jalapeno peppers -- seeded and cored and minced

* 2 teaspoons grated peeled gingerroot

* 3 garlic cloves -- minced

* 1 teaspoon curry powder

* 1 Pinch ground cloves

* 1 Pinch ground allspice

* 1 bunch kale -- cleaned and chopped

* 2/3 cup brown rice

* 1 teaspoon salt (optional)

* 1/4 teaspoon freshly ground black pepper

* 2 tablespoons fresh lime juice

PREPARATIONS: Butternut squash - peel, core and cut into 2-inch chunks

DIRECTIONS: In a large nonstick skillet, heat the water. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the squash, jalapenos, ginger, garlic, curry, cloves and allspice; sauté, stirring, about 1 minute.

Add the kale in handfuls, stirring as it wilts. Stir in the rice, salt, pepper and 1 1/2 cups water; bring to a boil. Reduce the heat and simmer until the water is absorbed, 35-40 minutes. Remove from the heat; add the lime juice and fluff with a fork. Let stand, covered, 5 minutes.

PER SERVING: 211 Calories, 1 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 647 mg Sodium, 45 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 146 mg Calcium.

3.5 ww winning points

CAUTION: When handling chile peppers, wear gloves to prevent irritation.

NOTES : "Squash and kale are winter vegetables, so try this recipe when the thermometer drops. Let the fragrant spices of Caribbean cooking transport you to white-sand beaches and azure lagoo