Tag Archives: food

Spicy Black Beans

Black beans are by far my favorite bean even though I swear the only beans I ate as a kid were baked beans and the occasional kidney bean in chili.  When I was a vegetarian, I experimented with all kinds of beans and found myself using black beans in place of meat in plenty of recipes.  The great thing about black beans is that they are low in fat and full of fiber so a little bit of them will go a long way in keeping you fuller longer. 

I’ve been on a pretty strict diet for the past month and black beans, which are considered a good carbohydrate, make for a great snack when you are watching your weight.  Even thought I love black beans, I don’t really like the idea of just eating them by the spoonful.  So, I found this recipe for Spicy Black Beans, an easy black bean salad/side dish with simple flavors like jalapeño, red pepper, cilantro and lime.  Don’t let the “spicy” in the title scare you – the jalapeño is mild without giving it too much of a kick.  For another flavor burst or extra heat, consider adding in spices like cumin or cayenne pepper with the black beans.  This dish can be eaten warm, room temperature, or cold and makes for a nice side to any meat entree or as a light meal in itself.

The ingredients:

Heat the canola oil in a large pan over medium-high heat.  Add the red pepper and jalapeño and cook for 4 minutes until softened.

Add in the lime juice, salt and black beans and cook for 3 minutes until the beans are warmed through.

Top with fresh cilantro before serving.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Broccoli with Toasted Garlic

As I mentioned on Monday, I bought a big bag of broccoli over the weekend and I’m still swimming in it.  Luckily, broccoli is one of favorite green veggies and it’s a good thing too, since it’s oh-so good for me.  I typically steam broccoli and eat it plain without butter or oil (I know – B O R I N G!).  And while that usually works for me, this time I decided to make Broccoli with Toasted Garlic.  Broccoli is steamed like normal but while it’s cooking, slices of garlic are toasted in a pan with a little olive oil until golden brown.  The garlic not only softens and toasts but also flavors the oil so that when the broccoli is introduced, it sops up all of that delicious flavor.  I made a big batch of this and kept it in my fridge and ate it as a side to all of my dinners.  I’m sure the person on the eliptical next to me appreciated the fact that I was sweating garlic every morning!

The ingredients:

First, steam the broccoli in the microwave for five minutes.

While the broccoli steams, heat the olive oil in a large pan and add the sliced garlic.

When the garlic turns brown, move it to a small bowl to prevent burning.

Add the steamed broccoli to the oil and stir for a few minutes.

Add in the toasted garlic and remove from heat.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Food Network’s Ellie Krieger

Sour Cream Raspberry Swirl Loaf

People often ask me if I’m spending a lot of money buying ingredients for this blog but the truth is, when I’m planning what to make, I always take into account what I already have in my pantry or fridge. It’s very hard for me not to make dessert after dessert because I always have flour, sugar, baking powder and baking soda on hand. But that would just be disastrous for my waistline so I have to be careful. This recipe for Sour Cream Raspberry Swirl Loaf is a perfect example of something I easily made without having to buy a single thing at the grocery store. It’s been tucked away in my files for ten years (really!) and this is the first time I’ve made it. I found it after looking for a way to use up the soon-to-expire sour cream sitting in my refrigerator.

This is a loaf that is part cake, part quick bread and is light and moist enough for breakfast but also slightly sweet enough for dessert. I love the fruity punch of the raspberry jam and think this would also be great with orange marmalade or any other berry jam. Lemon zest gives this dish a real freshness that is soothing without being overpowering and the walnuts provide a delicious crunch. This is a definite keeper.

The ingredients:

Combine jam and walnuts in a small bowl and set aside.

Combine the dry ingredients in a bowl.

In another bowl, mix the sugar, butter, lemon rind, vanilla, egg, and egg white with electric beaters. Alternate adding the dry ingredients and sour cream until a batter forms.

Place half of the batter into a loaf pan sprayed with non-stick spray. (The batter may be sticky and if so, wet the back of a spoon or your hands to spread the batter.)

Spoon on the raspberry-walnut mixture.

Pour the remaining batter over the top.

Bake in a 350°F oven for 55 minutes. Allow the loaf to cool completely and drizzle the icing over the top if using (I didn’t).

Additions: None

Omissions:

  • Powdered sugar
  • Milk

Substitutions:

  • 1/2 cup whole-wheat flour for white flour
  • Light sour cream for fat-free sour cream

Overall Rating: Like It

Source: Cooking Light Magazine

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