Adzuki Bean Salad

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cups adzuki beans, cooked
½ cup arame sea vegetables
2 medium carrots, peeled and shredded
1 red bell pepper, chopped fine
1 green onion, sliced super thin
¼ cup yuzu rice vinegar or plain rice vinegar
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon orange zest
1 tablespoon orange juice
¼ cup tamari
1 tablespoon sesame oil
2 tablespoons vegetable oil
1 teaspoon fresh ginger, peeled and chopped fine
1 clove garlic, chopped fine
1 pinch red chili flakes

PREPARATION

In a large mixing bowl, combine beans, seaweed, carrots, bell pepper, and green onion.
In a separate smaller mixing bowl, combine remaining ingredients, and whisk until well combined. Drizzle over bean mixture, and mix well. Let stand for about 5 to 10 minutes before serving.

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

PREPARATION

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Sage & White Bean Crostini

November 29th, 2010 § 0 comments § permalink

Serves 5-6, Appetizer Portions

INGREDIENTS

½ pound white beans, kidney, or navy
1 tablespoon lemon zest
Salt
3 cloves garlic
½ cup extra virgin olive oil
6 fresh sage leaves, chopped
¼ cup lemon juice
1 teaspoon white pepper
1 large baguette, sliced

PREPARATION

Clean the beans, making sure all debris is removed. Place beans in a large pot of power.
Bring beans to a boil, and boil for 5 straight minutes. Take off burner, and let sit uncovered for 1 hour. Drain water, and refill pot with water. Add lemon zest, and return to a boil. Turn to low heat, allowing to simmer on a gentle boil for about 40 minutes, adding warm water as needed to replace evaporating liquid, then salt water and cook 20 more minutes. When beans are tender, take off heat, and cool. Strain, and reserve ½ cup of the bean liquid. Set aside.

Preheat oven to 375°F.

Brush bread with olive oil, and toast in oven.

In a food processor, place cooked beans, garlic, olive oil, sage, lemon juice, and white pepper, and purée until smooth, using the bean liquid in order to loosen mixture if too thick.
Serve generously on the toasted baguette.

Three Bean Pork & Green Chili

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Rub

2 tablespoons cumin
2 tablespoons green chili powder
2 tablespoons salt
3 pounds pork butt, cubed in 1-inch pieces

For the Chili

Vegetable oil
2 medium yellow onions, chopped
1 jalapeño, seeded, pith removed, and chopped
1 pound tomatillos, husks removed and chopped
3 poblano chilies, roasted, peeled, seeded, and chopped
1 tablespoon cumin
2 tablespoons cumin seeds, toasted
Zest and juice of 2 limes
1 cup pinto beans, cooked
1 cup white kidney beans, cooked
1 cup black beans, cooked
1 cup water
Salt
1 cup fresh cilantro leaves, chopped
Cheddar or Cotija cheese, to garnish

PREPARATION

In a small bowl, mix spices for the rub, and rub all over the meat. Let sit for about 10 minutes while meat soaks up flavor. In a heavy bottom soup pan, add oil, and place over medium-high heat. Add the onions and jalapeño, and sauté for a few minutes. Add the seasoned meat, and sauté until meat is browned on all sides. Next, add the tomatillos, poblanos, cumin, cumin seeds, lime zest and juice, beans, and water. Mix well, and bring to a boil. Once boil is reached, turn to low, and let simmer for about 20 minutes and season with salt. Take off heat, add cilantro leaves and let stand for about 20 minutes before serving. Serve with cheese!

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