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Black Bean and Guac Burrito – Naturally Ella

I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. The first was Gallo Pinto - a traditional rice and bean dish for breakfast. This is where I discovered my love for burritos. rice (check!) beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!) Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients 2 large flour tortillas ½ cup brown rice, cooked ½ can black beans bag chopped lettuce, onion, and tomatoes ⅓ cup Moneteray Jack Cheese Related:  MexicanMexican Vegetarian

Guest Post: Jessica of ‘How Sweet It Is’ Presents Roasted Garlic, Red Pepper and Mushroom Quinoa One of my favorite ways to make a dish taste indulgent without lots of calories is to add roasted garlic. When roasted, garlic becomes caramelized, sweet and buttery, adding a burst of flavor to any dish. Recently, I paired it with the protein-packed grain, quinoa, which has become a favorite in our house. Along with caramelized red peppers and sautéed mushrooms, this mix has become a staple during our busy weeks. Vegetables aren’t my favorite, so I find pairing them with something that I really enjoy – such as the creamy roasted garlic or the quinoa – not only allows me to enjoy them, but also helps me get in multiple servings a day. I hope you enjoy this quinoa as much as we do! Roasted Garlic, Red Pepper and Mushroom Quinoa (makes about 2 cups worth) 1 head garlic 1 cup of quinoa 2 tablespoons olive oil 1/2 cup chopped red pepper 1/2 cup chopped mushrooms salt & pepper to taste Preheat oven to 400 degrees. Tagged as: how sweet it is, how sweets eats, Quinoa, quinoa salad, Whole Grains

Black Bean & Toasted Corn Tacos Recipe nutritional information Makes 4 tacos 30 minutes or fewer Surprise! 1 cup cooked black beans ½ cup prepared salsa 2 cloves garlic, minced (2 tsp.) 2 ½ tsp. ground cumin, divided 1 cup frozen corn kernels, thawed ¼ tsp. ground black pepper 4 6-inch corn tortillas 12 baby spinach leaves ½ cup jarred roasted red pepper strips ¼ cup coarsely chopped cilantro 2 small green onions, finely chopped (¼ cup) ¼ cup crumbled cotija or feta cheese, optional 1. 2. 3. May/June 2010 p.67 Tex Mex Spaghetti Squash with Black Bean Guacamole Eric and I have been quite obsessed with HGTV and DIY Network for some time now. We know all the shows. All the hosts. Bryan Baeumler fan girl/boy right here! We can recite all the annoying commercials by heart (ugh). We watch repeated episodes multiple times to the point where we could recognize the homeowners on the street. The point of this story, however, is that the DIY shows are brainwashing me. Proof? I hate to be a dream crusher, so I’m entertaining this idea. I’ll keep you posted on what we end up doing. Something that isn’t a marriage crusher? When the squash is done roasting, season it with chili powder, cumin, oregano, and more salt and pepper. aaaaand feast! Yield2-3 servings Prep Time Cook time Total Time Ingredients: For the spaghetti squash: 1 medium spaghetti squashextra virgin olive oilground cuminground chili powderdried oreganosalt & pepper For the black bean guacamole: Directions: Preheat oven to 375F and line a large baking sheet with parchment paper.

Spicy Tomato & Shrimp Pasta oh boy, oh boy, oh boy! I’m not a person that goes crazy over anything that has shrimp in it, but this shrimp pasta might be a game changer. It’s basically a scaled back Shrimp Fra Diavolo. It’s so simple and delicious. Did you hear me? SIMPLE. What we have here is a really basic sauce made with olive oil, butter (for richness), garlic, diced tomatoes, crushed red pepper, and a little salt and pepper. …Although, if you wanted to, you could add a little dry white wine to the sauce. I already know that some of you will try to cut the fat in the recipe and if you do, I beg you not to skip the butter. It’s perfectly okay to use frozen shrimp in this – I did. Anyway, make this. Spicy Tomato & Shrimp Pasta Spicy Shrimp & Tomato Pasta Total Cost: $6.24 Cost Per Serving: $1.56 Serves: 4 Ingredients Instructions Bring a large pot of water to a boil, add the pasta, and continue to boil for 7-10 minutes, or until tender. Step by Step Photos Start bring a large pot of water to a boil for the pasta.

White Pizza with Spinach and Tomatoes With my last pizza creation, my chicken teriyaki pizza, I broke my pizza stone. I had got that stone from Pampered Chef a few years ago, and have never been thrilled with the results. I am kind of glad it broke, but it’s not like I intentionally threw it on the floor or something. I didn’t carelessly toss it in the sink, or even slam it on the counter. To replace it, I got an Airbake pizza pan. Vegetarian Mexican Tacos - Simple Easy to Cook Recipe by Archana's Kitchen Vegetarian Mexican Tacos is a very popular Mexican dish, that has the crisp tacos filled with salads, beans and topped with cheddar cheese and sour cream. The stuffing for these Taco shells is so varied that recipes get evolved according to the taste palates. In Mexico you will find that tacos are of the soft kind. These Vegetarian Mexican Tacos can make a sumptuous and healthy dinner for a family. Makes: 12 tacos Ingredients to make the Vegetarian Mexican Tacos 12 hard corn taco shells (you get these ready in the market – brands vary)1 large onion, thinly sliced1 cup finely shredded iceberg lettuce1 red bell pepper, finely chopped1 green bell pepper, finely chopped½ cup finely shredded cabbage2 tomatoes, finely chopped1 teaspoon cumin powdera small bunch of parsley leaves, finely chopped1 canned vegetarian baked beans8 ounces sour cream8 ounces grated cheddar cheeseSalt and black pepper to tastetabasco sauce to taste Method Serving the Vegetarian Mexican Taco’s

stuffed peppers w/ green salsa Back before there were a (seemingly) endless number of food blogs on the internet, there were a few I followed pretty religiously. 101 Cookbooks, Sprouted Kitchen, Seven Spoons, and one of my all time favorites: Kimberly Hasselbrink’s The Year in Food. I was new to the idea of blogs, but suddenly I spent all my time at the office procrastinating instead of working. What I was going to make that night for dinner became far more important to me that any client project I had on my plate. I was drawn to these blogs not because I needed to get dinner on the table in 30 minutes – I was enamored with their images and how they made me want to try new foods. So naturally, I was through the moon to meet Kimberley a couple of months ago at the Saveur Awards. It’s (of course) beautiful and full of so many creative, inspiring, seasonal ideas. She writes “My hope is that [the book] is equal parts inspiration and accessibility. I made these little stuffed peppers because they were too cute not to.

Wonton Mozzarella Sticks With just 5 ingredients, you can make these mozzarella sticks in 10 minutes – perfect for game day! It’s 5:00PM on a Sunday night, 4 hours until the Breaking Bad series finale. I figured I should write today’s post before I watch it, when I’m level-headed and all, because I may just be in too much shock from the whole thing. This final season has just been absolutely crazy with too many jaw-dropping moments. I can barely sit still knowing that it’s the end today! But let’s talk about something else. These mozzarella sticks come together in just 10 minutes with only 3 ingredients – string cheese, wonton wrappers and marinara sauce. With just 5 ingredients, you can make these mozzarella sticks in 10 minutes - perfect for game day! Ingredients 1 cup vegetable oil 1 large egg, beaten 4 string cheese, halved 8 wonton wrappers 1/2 cup marinara sauce, homemade or store-bought Instructions Heat vegetable oil in a medium skillet to 325 degrees F. Notes

Greek Style Mac and Cheese | Steamy Kitchen Monday, March 28, 2011 Greek Style Mac ‘n Cheese Introducing the McGowan family! Angie and her family are fellow Floridians and they publish the popular Eclectic Recipes blog and the fact that she has a recipe category called “Spanglish” wins my heart. This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese. Enjoy! Jaden Greek Style Mac and Cheese by Angie McGowan, Eclectic Recipes I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. So I guess your wondering who I am. I currently live in Orlando, Florida with my husband and three year old son, Julien. My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. Leave a Comment

Veggie Tacos Recipe Packaged corn tortillas vary in quality. Look for a thick tortilla, it will hold up better in the cooking. Otherwise, if your tortillas are more fragile, you may need to double them up - 2 per taco. Method 1 Heat a tablespoon or two of oil in a large sauté pan on medium high heat. 2 You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. 2a Preparing tortillas on the stove-top Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. 2b Preparing tortillas in the microwave Place a paper towel (or half a paper towel) on the heating surface of your microwave. 3 Open the tacos and spoon some of the cooked veggie filling into them.