recipe of the week: cuban black beans and rice with balsamic avocado dressing

my 1/2 brother is 1/2 cuban - and happens to make delicious cuban food. he made a yummy combination like this one for our family about a year ago and i've been craving it ever since. so here's my version - might just be my favorite food right now. too good for words. and it may be one of the prettiest things i've ever put in my mouth - look at those colors!

cuban black beans and yellow rice with balsamic avocado dressing
4-6 servings

black beans:
1/3 medium onion
1 green bell pepper
2 cloves garlic, minced or crushed
dash of crushed red pepper (optional - my husband said it needed a tiny kick)
3 cans black beans, one drained
2 teaspoons cumin
1/4 teaspoon garlic salt
1/2 teaspoon salt
a few dashes of black pepper

run onion, bell pepper and garlic through a small food chopper. heat a splash of olive oil in a medium/large pot. add onion, bell pepper, garlic and crushed red pepper (optional) and let cook over medium heat for about 5 minutes until it has had time to soften. add black beans, cumin, garlic salt, salt and pepper. stir. let simmer on medium low until beans are heated through - 15-30 minutes.

yellow rice (adapted from emeril lagasse's from here - or make your own or buy some!):
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
pinch cinnamon
3 cups water
1 1/2 teaspoons chicken bullion
1 tablespoon butter
1/2 teaspoon salt
1 1/2 cups long grain rice

in a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. add the water, salt, and butter and bring to a boil. add the rice and stir well. cover and reduce heat to a bare simmer. cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.

remove from the heat and let sit, covered, without stirring, for 10 minutes. fluff with a fork.

balsamic avocado dressing:

approximately equal amounts of chopped tomatoes, chopped red onion and sliced avocado. (not the best the next day, but if you're going to eat it all without leftovers i'd use about 4 medium/large tomatoes, 2/3 of a red onion and 2 avocados - cut that in half if you're going for leftovers the next day and make a fresh batch of dressing to go with.) cover in a drizzle of olive oil and drench in balsamic vinegar. stir well and let marinate for a few minutes before serving.

put beans on rice and top with dressing. add additional balsamic vinegar to taste if you'd like.

reposting a favorite

i made this for my parents a few weeks ago and then for our little family again last night with a bunch of fresh veggies from my in-laws' garden. mmm.... it reminded me just how yummy it is and that i never posted a picture last time. hope you enjoy this one as much as we do!

and thanks to my husband for working some magic on the pics - they look pretty good, eh? maybe he has a future as a food photographer! :)

no-cream pasta primavera
4 servings

1 (12 ounce) package penne pasta (sometimes i use the whole 16 oz and just add a bit more sauce)
1 yellow squash, chopped
1 zucchini, chopped
1/2 red bell pepper, julienned (pricey! use green pepper or leave out! - or splurge)
1-2 tomatoes, chopped
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon lemon juice
1 tablespoon Italian seasoning
1 tablespoon butter
1/4 large yellow onion, thinly sliced
2 cloves garlic, chopped
2 teaspoons lemon zest (i like it better with a little less, but use your judgement!)
1-1 1/2 tablespoons dried basil (originally called for 1/3 cup fresh, but dried is cheap!)
1-1 1/2 tablespoons dried parsley (same as above - use fresh if you want to splurge!)
3 tablespoons balsamic vinegar
1/2 cup grated parmesan cheese

directions

1. preheat oven to 450 degrees F (230 degrees C). line a baking sheet with aluminum foil.

2. bring a large pot of lightly salted water to a boil. add penne pasta and cook for 10 to 12 minutes or until al dente; drain.

3. in a bowl, toss squash, zucchini, red bell pepper, tomatoes, green beans, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. arrange vegetables on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

4. heat butter in a large skillet. stir in the onion and garlic, and cook until tender. mix in cooked pasta, lemon zest, basil, parsley, and balsamic vinegar. gently toss and cook until heated through. remove from heat and transfer to a large bowl. toss with roasted vegetables and sprinkle with cheese to serve.

recipe of the week: cornbread taco bake

i suddenly remembered this delicious dinner my friend emily brought us after i had my daughter. i just had to call her and get the recipe. it is such a yummy, kid-friendly dinner and we loved it! hope you do too.

cornbread taco bake
4 servings

filling:
1 1/2 lbs lean ground beef
1 can corn, drained (15 oz)
1 8 oz can tomato sauce
1/2 cup water
1/2 heaping cup chopped green bell pepper
1/4 of an onion, chopped
1 envelope taco seasoning

brown beef with onions, peppers and taco seasoning. add everything else and simmer until thickened. put in a greased 9X9 baking dish.

topping:
1 8.5 oz package of cornbread mix (i used 52 cent jiffy)
french fried onions
cheddar cheese

make cornbread mix according to package directions. add a few teaspoons of french fried onions to the batter. spoon over the top of the filling. bake in oven according to cornbread package directions, removing a few minutes before it is finished to add a few more french fried onions and shredded cheddar cheese to taste. return to oven and cook until cornbread is cooked through.

what made this happy, messy face?

fresh basil of course!

okay, maybe not. it was pastor ryan's homemade bolognese sauce (from the pioneer woman cooks, with a few changes of course) and mommy's homemade noodles. but the fresh basil rocked. i'm growing it in a pot outside my front door and it's fabulous. do yourself a favor. grow some. here's mine. and i kill everything. i call it my "black thumb". apparently basil is easy!

i can't even tell you how good this sauce was. please make some. please.

ryan’s bolognese
from the pioneer woman cooks
makes tons

1 1/2 cups grated carrots

1 zucchini, grated
1 large red onion, diced
1 tablespoon olive oil
1 pound ground beef (i want to try ground turkey next time)
2 tablespoons dried oregano flakes
2 tablespoons dried basil flakes (i used fresh because i'm growing it - soooo yummy!
1 6-ounce can tomato paste
5 cloves garlic, minced
1 to 2 cups chicken broth
2 tablespoons worcestershire sauce
salt
pepper
2 28-ounce cans crushed tomatoes
1 cup milk
fresh Parmesan cheese

heat oil in a large dutch oven or skillet over medium heat. add grated carrots, zucchini and onions and cook for a few minutes.
make a well in the center of the mixture, then add in the ground beef. cook for a few minutes until brown, gradually stirring it into the carrot mixture.
throw in oregano and basil. use fresh if you have it; if you don’t, it’s fine.
when the meat is browned and combined with other ingredients, make another well. add tomato paste and let it heat.
add garlic and stir to combine.
aake a well in the center of the mixture and add chicken broth. stir together.
add worcestershire and stir.
add canned tomatoes.
finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

serve with pasta and a generous sprinkling of parmesan cheese.

homemade noodles

ala better homes and gardens' red checker cook book

makes 1 lb (normal size box of pasta)

2 cups all-purpose flour

1/2 teaspoon salt

2 beaten egg yolks

1 beaten egg

1/3 cup water

1 teaspoon olive oil

1. in a large bowl stir together 1 3/4 cup of the flour and the salt. make a well in the center of the flour mixture. in a small bowl stir together egg yolks, whole egg and oil. add egg mixture to flour mixture; mix well.

2. sprinkle kneading surface with the remaining 1/4 cup flour. turn dough out onto floured surface. knead until dough is smooth and elastic (8 to 10 minutes total). cover and let dough rest for 10 minutes.

3. divide dough into 4 equal portions. on a lightly floured surface, roll each portion of dough into a 12x9-inch rectangle (about 1/16 inch thick). let stand, uncovered, for 20 minutes. lightly dust dough with flour. loosely roll dough into a spiral; cut into 1/4-inch-wide strips. shake the strands to separate; cut into 2-3-inch lengths.

4. to serve immediately, cook for 1 1/2 to 2 minutes or until tender but still firm, allowing 1 to 2 more minutes for dried or frozen noodles. drain.

5. to store cut noodles, spread them on a wire cooling rack. let noodles dryu about 1 hour or until completely dry. place in an airtight container and refrigerate for up to 3 days. ot dry noodles for at least 1 hour and place them in a freezer bag or freezer container; freeze up to 8 months.

don't be intimidated by this make-your-own-noodles gig. it's easier than it seems - i promise.

the recipe makes about 1 lb - the size of a normal box of pasta which usually makes leftovers for our 3 the following day. we have no leftovers with these. soooooo good. enjoy!

chicken black bean tostadas with cilantro lime drizzle

so we're on a very extended summer vacation and i'm hardly ever home these days. please excuse the lack of posting. we had these babies for dinner tonight and man, were they good!! put your own twist on them or enjoy them just like we did.

chicken black bean tostadas with cilantro lime drizzle
6 servings

1 bone-in chicken breast, skinned, cooked and shredded (i cooked mine about like this plus lime juice)
1 can black beans, drained and rinsed
lime juice, spices of choice (i used cumin, salt, pepper, cayenne, chili powder)
corn tortillas
tomatoes, chopped
your favorite fresh or homemade salsa
shredded romaine lettuce
sour cream, guacamole or other toppings you like
cilantro lime drizzle (1/2 cup light ranch dressing run through your blender or food processor with a few handfuls of cilantro and a few squeezes of lime juice)

1. prepare chicken ahead [optional] and store in fridge until ready to cook. combine shredded chicken, beans, a few squeezes of lime juice and spices of choice in a sauce pan. cover and let heat on medium/low until hot.
2. heat tortillas until hot and slightly crispy in skillet or in oven at 450.
3. top tortillas with chicken bean mixture, then with lettuce, tomatoes, salsa and any other desired toppings. drizzle cilantro lime dressing over the top.

i'm eating this right now... mmmm....

i see lots of food bloggers that adapt recipes from cooking light, so i thought i'd try one. dang, it's good. definitely a success. hope you like it!

mexican chicken casserole
adapted from cooking light

2-3 cups fat-free, less-sodium chicken broth (depends on how big your chicken breasts are)
2 (4.5-ounce) cans chopped green chiles, divided
1 3/4 pounds skinned, boned chicken breasts (about 2)
1 cup chopped onion
3-4 large roma tomatoes, chopped (i had them in my fridge and they needed to get used)
2 large dollops fat free sour cream
1/2 cup shredded Monterey Jack cheese (i used cheddar jack)
4 ounces light cream cheese
1 (10-ounce) can green enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

1. combine broth and 1 can of chiles in a large skillet; bring to a boil. add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. remove chicken from cooking liquid, reserving cooking liquid; cool chicken. shred meat with two forks, and set aside.

2. preheat oven to 350°.

3. heat a large nonstick skillet over medium-high heat. add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, tomatoes, sour cream, Monterey Jack, cream cheese, and enchilada sauce; stir well and cook until cheeses are melted. stir in shredded chicken; cook 2 minutes. remove from heat.

4. place 4 tortillas (i sliced mine in half to help them cover the pan better) in the bottom of a 13x9 inch casserole dish coated with cooking spray. spoon 2 cups chicken mixture over tortillas. repeat layers twice, ending with chicken mixture. sprinkle with cheddar cheese and chips. bake at 350° for 30 minutes or until thoroughly heated. let stand 10 minutes before serving.

i had mine with my favorite red taco sauce. completely delicious!

recipe of the week: not-so-fried rice

i know.... more asian food. i think it's a pregnancy thing. my dad makes the most amazing bacon fried rice. the only problem is i don't feel amazing after i eat it because it is definitely super greasy. this fried rice is super yummy like my dad's but without the grease (and it has veggies)!! enjoy!

not-so-fried rice
makes a huge wok full (about 6 servings)

2 1/2 cups uncooked white rice, cooked according to directions (i want to try it with brown rice, but i was afraid of husband mutiny against the brown. hehe.)
2 tablespoons olive oil
1/3 of a medium onion, chopped
1 1/2-2 cups (or more if you aren't using meat) veggies of choice (i used carrots and broccoli)
1 1/2 cups cooked cubed turkey or chicken - optional (i used some leftover from a huge turkey breast i roasted a while ago and froze)
5 eggs, scrambled
3-4 tablespoons soy sauce
green onion tops, chopped

1. heat oil in wok on high. add onions and sautee 2 minutes or until soft. add veggies and sautee until whole mixture is damp from oil. cover and let steam until veggies are crisp-tender (open wok and stir once in a while). about half way through steaming, add meat (optional) and let sautee with the rest of the mixture.
2. add cooked rice to wok and pour soy sauce over the top. mix well. scramble eggs and add to wok. add green onions. mix well again. cover wok and let heat for a few minutes until hot throughout.
3. top with extra soy sauce if desired and very optional... tabasco - i love tabasco on my fried rice. strange i know! hope you like it!