Black Bean Salad

I loved this recipe- I found this on the Food Network. It was great with Tostito Chips or on top of Chicken or Fish. My friend April also makes this exact recipe- it is perfect when the weather is warmer!!  The last time I made this I left out the tomato and it still was amazing! 
Ingredients:
2 cans black beans, drained, about 30 ounces
1 (15-ounce) can corn, drained
2 Roma tomatoes, diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoons salt
1 teaspoon black pepper
Pinch ground cumin

Directions:
Mix all ingredients in a bowl and refrigerate for 1 hour.

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Strawberry Shortcake with Cream Biscuits!!

I LOVED this recipe!!!! It was AMAZING! It is very had finding recipes for desserts that don’t contain Chocolate. It seems that everyone out in blog world is obsessed with chocolate. I have never really been a fan of the stuff. Which is why this recipes was PERFECT!  Thank you Ezra!!!

strawberry-shortcake-12
( This picture was also from Ezra’s site)

Strawberry Shortcake

Adapted from Alice Waters’ “The Art of Simple Food”

Makes 6

  • 4 cups strawberries, hulled and sliced
  • 1/4 cup sugar

Topping:

  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon sugar, or to taste

6 baked 2-inch Cream Biscuits (recipe below)

Powdered sugar (optional)

1. In a medium bowl, combine the strawberries and sugar.

2. Remove 1 cup of the strawberry mixture, and purée it in a blender or food processor. Return the purée to the rest of the strawberries; stir. Set aside at least 15 minutes.

3. In a standing mixer with the whisk attachment, whip together the cream, vanilla and sugar until it starts to form soft peaks.

4. Slice the Cream Biscuits in half. For each biscuit, spoon the strawberry mixture onto the bottom half, and add a dollop of whipped cream. Top with the other biscuit half, and dust it with powdered sugar.

Cream Biscuits

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 teaspoons sugar (optional)
  • 2 teaspoons baking powder
  • 6 tablespoons (3/4 stick) cold butter, cut into small pieces
  • 3/4 cup heavy cream

1. Preheat the oven to 400 degrees F.

2. In a large bowl, combine the flour, salt, sugar (if using) and baking powder.

3. Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas.

4. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and stir with a fork until the mixture just comes together. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.

5. Cut six 2-inch circles or squares out of the dough. Reroll the scraps, if necessary.

6. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream.

7. Bake for 17 minutes or until golden and done.

Mock Risotto

I found this recipe on The Food Network. I am a huge fan of risotto but never feel like actually doing all that stirring. This recipe was very easy and was made in minimal time.
risot
(the picture is not mine it’s from the Food Network.)

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 1/4 teaspoon salt
  • 2 cups instant brown rice
  • 4 cloves garlic, chopped
  • 2 1/2 cups vegetable or reduced-sodium chicken broth
  • 1 pound asparagus, trimmed and cut into 1/4-inch pieces
  • 1 red bell pepper, finely diced
  • 1 cup frozen peas, thawed
  • 4 ounces reduced-fat cream cheese (Neufchatel)
  • 1/2 cup grated Asiago or Parmesan cheese, plus more for passing, if desired
  • 1/4 cup minced chives or scallion greens
  • Directions:
    Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.

    Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.

    Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese.

    Enjoy!