This quick and easy black bean and bell pepper stew is a great choice for a healthy and tasty lunch or light dinner. I used a mix of yellow and red bell peppers for color and presentation in the finished dish, but any type of bell pepper will work just the same, You can switch up the recipe a bit by substituting parsley for the cilantro, or consider using red onion instead of a white or yellow onion. Serve with a dollop of sour cream or plain yogurt, and voila! You've just made yourself a nutritious, satisfying, homemade meal without spending a lot of time in the kitchen.
I had a few requests to share this recipe since posting a few photos of these burgers on Facebook a while back. A few years ago when I was taking the Rouxbe Professional Cook Certification course, one of the exercises in the "Legumes" unit was to create two recipes with a legume of my choice. This is one of the recipes.
If you're craving Indian food, this is a simple vegetarian chickpea curry dish that makes a great weeknight dinner. The overall flavor of this dish is warming. Feel free to adjust the amounts of spices (there are eight of them in this dish) to suit your palate. The cilantro complements the spices nicely and is an important ingredient in the dish. You can use either canned chickpeas or dried chickpeas that have been soaked in water overnight and cooked until tender.
During the second half of last year, I completed an online professional cook certification course that taught me so much more about cooking than I even expected. This simple and delicious recipe is one that I learned in the "soup" section. It is a traditional Moroccan recipe that can be served as either an appetizer along with bread or crackers, or as a soup, depending on how thick or thin you cook the puree.
Recently, I've learned some of the proper bread-making techniques and have made some decent looking and tasting bread. For this post, my inspiration is to add some hearty, colorful and seasonal ingredients to the bread, and to use equal amounts of bread flour and dark rye flour. While this bread can be formed into any number of shapes, my preference is for a simple rustic baguette. This is the type of bread that goes well with something as simple as a big slice of butter, or a nice accompaniment to a hearty hot soup or stew.
This post is for the pork lovers and can be filed under "comfort food" on a cold winter night (which has been the case lately). The sauce for this pasta is primarily the bacon drippings along with a bit of butter and reduced white wine. The raisins provide a nice level of sweetness that balances the salt from the meats, while the arugula, pine nuts and rosemary add color, texture and aromatics to the dish. We used fusilli (rotini) as the pasta since its spirals help to contain the sauce and flavor. Other similar types of pasta (e.g., gemelli, torchiette,cavatappi) would also work well.
Salmon and Potatoes with Arugula
This is a simple and healthy recipe that is ideal for quick weekday or evening dinners. While the main ingredients are salmon and potatoes, the sun-dried tomatoes and their oil nicely enhance the dish, and the arugula adds a peppery flavor. Be sure to use skinless salmon. Most seafood areas of grocery stores will remove the salmon skin upon request. The recipe size is for 4 servings, but any leftovers make a great next-day lunch, that can be served cold. For dinner, this goes nicely with a glass of white wine.
The adventures of two guys who like to bake, cook, drink and try new recipes