I just thought all you soup lovers would want to know about one of the soup recipes I posted earlier - Autumn Harvest Soup. I made it tonight and my husband absolutely loved it. He said it was like you were eating health and it tasted good too!
So, this one is a double thumbs up!
Earlier this week I made Nigerian Red Kidney Bean Stew with a Peanut Sauce. And, it's another double thumbs up!
Labels:
Beans,
From my kitchen,
Nigerian,
Soup,
Vegetarian
I was talking with Maria the other day and told her about the new e-book that Anita (The Nourishing Home) and I were gathering notes to write. We want to provide moms with a simple way to prepare food - really food - not from a box - but from the bulk section AND with little $$.
Maria began to tell me about the pinto beans she prepares. As she was telling me I thought her suggestion would be good for Anita and I to add to our e-book. Sounded so yum, that I asked her to send me her recipe.
Frijoles Charros (Charro Beans)
Ingredients
Pinto Beans
Fresh Tomatoes
Fresh Onions
Fresh green chiles (or frozen - Bueno brand is very good they're from NM)
Preparation
Wash beans
Cook in crock pot with water all the way to the top (I usually cook over night or throughout the day while at work). Once they're almost done, salt to taste dice the veggies and put in the beans to cook with them for the last 1/2 hour or so enjoy!!
Sometimes right before serving I'll dice up some cheese and add it to beans and sometimes I'll add either ham, cooked chorizo, bacon, or even hot dog pieces.
Frijoles con espinacas (Beans with spinach)
Cooked Pinto Beans (can use items 1-4 above)
Add fresh spinach leaves instead of veggies as an alternate option. Heat a little bit of oil (I use olive oil for all my cooking) in sauce pan saute some minced garlic (you can even add some green onions) add some beans add spinach and enjoy! Maria
Labels:
From my kitchen,
Vegetarian
As I was scouting around for my vegetarian recipes for Thanksgiving, I ran into this blog Maninas: Food Matters. Oh, my goodness! I have to make this....very soon!
Nigerian Red Kidney Bean Stew with a Peanut Sauce - Itiakiet Stew
SOURCE: adapted from Madhur Jaffrey’s World Vegetarian
PREPARATION TIME: 5 min
COOKING TIME: 30 min
CUISINE: Nigerian
SERVES: 2 - 3 (as a main course)
INGREDIENTS
1 can of red kidney beans (undrained)
Groundnut oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4 - 5 Thai green chilies, chopped
2 1/2 tsp of ground cumin
1 can of chopped tomatoes
3/4 teaspoon of cayenne
1 1/2 tbsp lemon juice
1 1/2 tablespoons of peanut butter
2 teaspoons of sea salt
METHOD:
1. Heat the oil in a medium-sized pot over medium heat. Add the onion, garlic and chilies. Stir and fry until the onions become translucent
2. Add the cumin, stir, then add the tomato sauce, cayenne, lemon juice and a little water. Stir and then bring to boil. Then, turn the heat to the lowest setting and simmer gently, stirring occasionally, for 15 minutes.
3. While the tomato mixture is simmering, put the peanut butter in a small bowl. Slowly add a little liquid from the beans, mixing as you add the water.
4. When the tomato mixture is finished cooking, pour into it the beans and and the peanut butter and stir. Bring to simmer, cover, and gently cook for 10 - 15 minutes.
It’s absolutely delicious served with some brown basmati rice, or with some bread.
Verdict (what they say on the blog)
Amazing! It’s a real winner! It takes very little time to make, it’s easy, inexpensive - and it tastes amazing! I am so happy I discovered this deliciousness! I loved it! The silkiness of the peanut butter was totally seductive and ultimately simply addictive! It was perfect with brown basmati rice. - Can you tell I really like this? Go on, make it now!
Notes (from the blog)
I think I may try using a bit less peanut butter next time, to try and get a better balance between the peanut butter and the rest of the sauce.
Madhur says pinto beans can be used instead of red kidney beans. She likes to serve greens or green beans on the side.
This was my first attempt and even taste of African cooking other than Moroccan, so that was very exciting! I first saw this recipe over at Lisa’s blog, and then somewhere else . . .
Labels:
Beans,
Nigerian,
Vegetarian
I asked my friend, Naomi (Urban Mommy Blog), to supply me with some ideas for a Vegetarian Thanksgiving.
Yes, we are having Turkey, but some of our friends coming to celebrate the day, Vidya, Bindu, Sowmya, Ambika and Jim are all from India and they are vegetarians.
Naomi has put together quite the spread and it all looks so amazing. Yummmm...I'm hungry!
Labels:
From my kitchen,
Vegetarian
