Recipe share!

[Kaya]

Got one that is to die for and you don't mind sharing the recipe?

 

[i_am_Lois]

I love sharing recipes. And I promise I'm not one of those women who leaves out an ingredient.
I picked out a vegetarian recipe I have for Brazilian Black Bean Stew.
It's delicious, easy to make, nutritious, has a unique flavor, and the ingredients can be found easily in the market.
I have gotten several requests for the recipe. In fact 2 weeks ago a friend of mine called. I will be staying with her for a week in September.
We were talking about what we'd cook. She told me she still thinks about that black bean stew I had made for her about 8 years ago.
She wants us to make that, and she said this time I can't leave till I give her the recipe.

Brazilian Black Bean Stew
This makes about 6 servings.
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 (16-oz.) cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

 

[Kaya]

Yum!!

 

[Kaya]

I made these and they were so easy...and SO delish!

[h=1]Only four ingredients...chicken breasts, bacon, brown sugar, chili powder. Bake at 350. So addicting and delicious![/h]Chop breasts into bite size chunks. Set aside. Put in a chili powder with brown sugar to taste. You want some umph, but not too much. Wrap chicken chunks with bacon. Secure with toothpick. Roll each one in the brown sugar/chili powder. Bake. YUM!!!

If you want to see more...my collection is here:

http://www.pinterest.com/000Bren000/nom-noms/

 

[Pam]

Lois... thanks, I will pass that recipe on to my sons, any veggie recipes welcomed for them ... and Kaya, thanks... the chicken recipe I have saved for myself.

 

[rkunsaw]

Denise posted this awhile back. I've made it twice, once as is and once with shrimp. Still getting asparagus so need to make it again.

Spied a new recipe while in waiting room at docs

this looks way good, with a lot more pizazz than I usually put into my stirfrys, hope you like it!! Denise

http://ak.pinterest.com/pin/50665564532014596/
​

 

[i_am_Lois]

If you want to see more...my collection is here:

http://www.pinterest.com/000Bren000/nom-noms/

Kaya, I love your recipe collection on pinterest. All those recipes & images danced around in my dreams last night.

 

[Kaya]

Glad you liked it, Lois. I have made quite a few things on there. The potato soups I make A LOT.

 

[rkunsaw]

This cake is great. I didn't add the fancy squash slices.

http://www.themeaningofpie.com/2010/09/squash-cake/

 

[taffboy]

I love sharing recipes. And I promise I'm not one of those women who leaves out an ingredient.
I picked out a vegetarian recipe I have for Brazilian Black Bean Stew.
It's delicious, easy to make, nutritious, has a unique flavor, and the ingredients can be found easily in the market.
I have gotten several requests for the recipe. In fact 2 weeks ago a friend of mine called. I will be staying with her for a week in September.
We were talking about what we'd cook. She told me she still thinks about that black bean stew I had made for her about 8 years ago.
She wants us to make that, and she said this time I can't leave till I give her the recipe.

Brazilian Black Bean Stew
This makes about 6 servings.
1 Tbs. vegetable oil
1 large onion, chopped
2 medium cloves garlic, minced
2 medium sweet potatoes (1 to 1 1/4 lbs.), peeled and diced
1 large red bell pepper, diced
14.5-oz. can diced tomatoes
1 small hot green chili pepper, or more to taste, minced
2 (16-oz.) cans black beans, drained and rinsed
1 ripe mango, pitted, peeled and diced
1/4 cup chopped fresh cilantro
1/4 tsp. salt

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

OmG that sounds lovely.

 

[SeaBreeze]

Guacamole Dip and Nachos

Ingredients:

4 large avocados (ripe)
1 (4 oz.) can of diced green chilies (mild), drained
1/2 small-med. onion finely diced
2 Roma tomatoes (finely diced)
SMALL touch of lemon or lime juice (to avoid browning)
sea salt to taste

Cut avocados lenghtwise, remove pits. Scoop out the avocados into a large bowl, and mash thoroughly with fork.

Add the onion, salt, lemon/lime juice and green chilies, and mix well.

VERY LAST, add the tomatoes, and fold into the mix, don't mash.

Chill in refrigerator for a couple of hours before serving.

__________________________________________________ __________________________________________________ ______________________
To make nachos:

Lay organic tortilla chips on large oven-proof platter. Top each chip with 16 oz. can of Vegetarian Refried Beans. Sprinkle around 3/4 of an 8 oz. bag of finely shredded cheddar cheese (mild). Bake for approximately 20-25 min. in 375 degree (preheated) oven until cheese is melted, don't overbake or brown chips. Serve with Guacamole on the side. Makes around 3 average servings.