Saturday, October 23, 2010

Cilantro Lime Rice with Black Beans

I love Chipotle, this is my rendition of lime rice- I used barley because I have a ton of it, but you could also use rice.

1 cup barley (or rice)
1 tablespoon oil
2 cups chicken broth
1 lime
1 can black beans
1/2 bunch cilantro, chopped
1/2 teaspoon Cumin (or to taste)
S&P to taste

Heat the oil over medium heat, add barley and cook until browned. Stir in chicken broth and bring to a boil. Reduce heat and cover, simmering 30 to 40 minutes or until barley/rice is tender. Microwave lime for 30 seconds, slice in half and squeeze juice over barley/rice. Stir in black beans and cilantro. Makes a great filler for burritos. Print Friendly and PDF

Sunday, October 17, 2010

Black Bean Salad aka Cowboy Caviar

This is one of my favorite dishes because it's so simple and so healthy. It is my "go to" dish when I'm exhausted and don't feel like cooking. You can eat it warm or cold, with a spoon, tortilla, or chips. Plain, over rice, or lettuce. So versatile, and did I mention healthy?

2 cans black beans
1 can corn, drained or 1 cup frozen corn, thawed
1/2 cup chopped green onion
1 avocado, chopped
1 bunch cilantro, chopped
2 tomatoes, chopped (or 1 can diced tomatoes)
1/2 cup zesty italian dressing
1/2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon fresh lime juice

Chop the tomatoes, onion, avocado and cilantro and toss with beans and spices. Here is a great recipe for zesty italian dressing (I simply mixed a little olive oil, garlic powder, honey and italian seasoning together and liked it much more than the storebought stuff I used to buy). Refrigerating it for a few hours helps the flavors to soak in and give the beans a good flavor.

For an even healthier boost- try adding some cooked quinoa to the salad.

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Monday, October 4, 2010

Fudgy Brownies

I love brownies that are soft in the center but have that crunchy glazed texture on the top, these are delish.

1 1/3 cup sugar
3/4 cup cocoa powder
3/4 cup butter, softened
2 eggs
2 teaspoons vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans
1/4 cup chocolate chips

Preheat oven to 350. Grease and flour a small baking pan (I use an 8x8" square). Cream butter, sugar and cocoa powder. Stir in eggs and vanilla. Mix in flour, baking powder and salt until well blended. Fold in chocolate chips and walnuts. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving (they're so fudgy they'll fall apart if they don't have a chance to cool). And if you prefer them to be more fudgy let them under cook a bit, if you cook completely they'll be a bit more cake-like. Print Friendly and PDF
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