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First in 10 (seven layer dip plus 3!)

5 Feb

First in 10 Layer Dip

(Serves 10-15)

It’s Super Bowl and though I’m blue through and through I decided to go for flavor over flair in my game day apps.  I love a good 7 layer dip.  Anything that transports tortilla chips to my mouth is good by me.  Now take that classic dip and add 3 MORE LAYERS and you’ve got a game day classic.  All in!

2 (15.5 ounce) cans black beans

1 package taco seasoning

4 ounces queso fresco, crumbled

1 (15.5 ounce) jar salsa- I like a thick and chunky with some heat

1 recipe guacamole

3/4 cup sour cream

2 cups shredded cheddar cheese

1 cup shredded iceberg lettuce

1 cup sliced black olives

1/2 cup sliced pickled jalapenos

1 cup prepared pico de gallo see recipe below

Pico de gallo

1/2 cup chopped fresh tomato

1 tablespoon minced red onion

2 tablespoons minced fresh cilantro

2 tablespoons sliced scallions

1 teaspoon lime juice

1 teaspoon olive oil

salt and freshly ground pepper

In a food processor combine black beans (including liquid in can) with taco seasoning.  Puree until smooth and then spread to fill the bottom of a clear baking dish by 1/4 inch. Next, add queso fresco and then salsa and spread evenly over beans.  Top with guacamole, spreading evenly.  Next add sour cream, cheddar cheese,  iceberg lettuce, then olives, then jalapenos.  In a small bowl, mix ingredients for pico de gallo.  Season to taste and strain extra liquid.  Finish 10 layer dip by topping with pico de gallo and sprinkling with a touch more salt.  Serve with corn chips and enjoy the game!

Couscous with Dill, Golden Raisins, and Pumpkin Seeds

27 Jan

Couscous with Dill, Golden Raisins, and Pumpkin Seeds

(serves 10-12)

I made this as a big batch and I was certainly glad I did.  It is an AMAZING snack throughout the day filled with fresh ingredients and hitting on so many cravings at once– while still being incredibly healthy.  It is another one of my go-to lunch options that I make on Sunday and eat throughout the week.

2 cups couscous (cooked according to package instructions–I love using the boxes from Near East– in which case use 2 for this recipe)

1 yellow pepper, finely diced

1 bunch scallions, sliced thin

1 cup mixed pitted olives, roughly chopped

1 cup pepperoncini, thinly sliced

1 cup golden raisins

1 cup roasted and pumpkin seeds

1 cup chopped dill

In a large mixing bowl, combine all ingredients.  Stir.  Yes, it is that simple! And couscous is one of my favorite grains because it cooks so fast.  If you chop fast, this is literally a 10 minute recipe.  Enjoy warm or as a chilled couscous salad.

Balsamic Glazed Chickpeas and Baby Bellas

23 Jan

Balsamic Glazed Chickpeas and Baby Bellas

(Serves 4 portions)

I find it so helpful to cook on Sundays for the rest of the week.  That way I set myself up for delicious home cooking that I can just grab and go or heat on the fly.  It works out so well not only for my budget but for my time and health as well.  It is much easier to make good choices when you set yourself up to do so.

3 tablespoons olive oil, divided

2 cups sliced white onion

salt and freshly ground pepper

1 teaspoon sugar

3 tablespoons balsamic, divided

1 package baby bella mushrooms, cleaned and quartered

1 (1 13 ounce) can chickpeas

3 cloves garlic, pressed

In a large saute pan over medium-high heat, add two tablespoons of olive oil.  Add in onions and season with salt and pepper.  Sprinkle with sugar and add in 2 teaspoons of balsamic vinegar. Cook for 4-6 minutes, turning several times, until onions have begun to turn translucent and are beginning to caramelize.  Then add in the mushrooms and the remaining olive oil.  Cook another 4-6 minutes until mushrooms begin to tenderize.  Then add in the chickpeas and the crushed garlic.  Finish with remaining balsamic and cook until balsamic has reduced into dish (about 3-4 minutes).  Stir frequently.  Season to taste and serve warm or store for later.  This dish is fine served cold too– it makes a wonderful snack.  Enjoy!

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