“Among the most inexpensive of foods, dried beans offer a bounty of fiber, iron, protein, folic acid and B vitamins. Black beans, also known as “turtle beans,” are an especially tasty variety, and make a lovely soup. Do not salt dried beans until they are cooked, as the salt slows down the softening process. On another note, so-called “cooking” wines or sherries contain lots of added salt. Do your palate and your body a favor and use a drinkable sherry in this recipe."
- black beans
- bay leaf
- Salt to taste
- chopped garlic
- dry mustard powder
Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices enliven this zesty chicken stew. Excellent prepared ahead and reheated, it makes a convenient casual company entree. Serve with brown basmati rice.
To make ahead: Cool, cover and refrigerate for up to 2 days.
- butter
- yellow mustard seeds
- Generous 1/4 teaspoon ground cardamom or cloves
- diced tomatoes with mild green chiles
- reduced-sodium chicken broth
- sweetened dried cranberries
- minced fresh ginger
- Chopped fresh cilantro leaves for garnish
- Juice of 1 Florida orange
- honey
- grated fresh ginger
- cinnamon
- pepper sauce or ground fresh pepper
- Pam vegetable spray
- Salt & pepper
- Garnish: mandarin oranges
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Southwest Barbecued Chicken with Tomato Red Pepper Dressing
2 Servings
This is a spicy, healthy version of the classic favorite. You can cook the chicken in the oven or on the grill.
- red chile powder
- canola oil
- Tomato Red Pepper Salad Dressing
- whole roasted red pepper or pimento from a jar
- red wine vinegar
- water
- dried basil
- Combine all ingredients in a blende
- sesame oil
- vegetable or peanut oil
- Hoisin sauce
- soft flor tortillas
- Salt and ground pepper to taste
- extra virgin olive oil or softened butter
- Chopped parsely leaves for garnish
The marinade in this dish is what gives the chicken such a smooth flavor. Although it is ideal if the meat can soak in the marinade for at least 1 hour before cooking to absorb the intricate flavors of the marinade, if you don’t have time, don’t be discouraged, because the chicken will still be flavorful. If you are really planning ahead, you can soak the meat in the marinade for up to two days. Serve this dish with a side of Spanish Rice and Jicama and Carrot Salad. The flavors together are very complementary.
- cumin seed
- ground coriander
- honey
- white wine
- chopped cilantro leaves
- GARNISH:
- Mock Sour Cream or low-fat sour cream
- scallion firecrackers
- fresh salsa or Papaya Salsa
- chili powder
- olive oil
- low-sodium soy sauce
- Juice from 3 limes
- MARINADE:
I make this every year for Passover. It’s nice with zucchini and carrots.
- orange juice
- celery seed
- salad oil
- matzoh cake flour
- black pepper
- salt
- chicken breasts or 8 chicken legs