ML Interest Tag: cumin

Mexican Lasagna

by writerredri

One dish dinner. Music to our ears. Packed with protein, this lasagna doesn’t take long to prepare and is ready in no time. Courtney of NeighborFood says that this recipe is more of a pantry lasagna supplemented with a few fresh ingredients, so it’s a snap to serve during the week. Best of all? It won’t leave you feeling like you’ve overeaten.

Ingredients
9 lasagna noodles
15 oz. can black beans, rinsed and drained
1 1/2 c frozen or fresh corn
4 green onions, chopped
1/2 c chopped cilantro, plus more for topping
1 tsp dried oregano
1/2 tsp cumin
1 tsp garlic powder
1/2 tsp salt
8 oz. shredded Mexican blend cheese
28 oz. can diced tomatoes, drained
Smoked Chipotle tabasco sauce (or regular hot sauce if you can’t find Chipotle)
Sour Cream (optional)

Method
1. Preheat the oven to 400 degrees.

2. You’ll need a casserole dish that’s somewhere between 9 x 9 and 9 x 13. You can use whatever size dish, just cut your noodles to fit.

3. Cook noodles according to package directions. Drain and rinse with cold water to stop cooking.

4. Meanwhile, in a medium bowl, combine black beans, frozen corn, green onions, cilantro, oregano, cumin, garlic powder, and salt.

5. Layer a small amount of tomatoes on the bottom of your baking dish (about a 1/4 of the can). Top with noodles. Layer 1/3 of the bean mixture on top of that. Spread another 1/4 of the tomatoes on top, sprinkle with hot cheese, then spread with 1/3 of the cheese. Repeat 2 more times following the same pattern (noodles, bean mixture, tomatoes, hot sauce, cheese).

6. Cover with foil. Bake in the preheated oven for 20 minutes, then uncover and bake for 5 minutes more or until cheese is nice and melty. Allow to set up for 10 minutes before serving.

7. To serve, sprinkle with cilantro and a dollop of sour cream, if desired.

Bake. Eat. Repeat. These are the words by which food blogger and photographer, Courtney lives. She combines her love for food with her passion for photography and writing to bring people together and share in communal meals. Her blog, NeighborFood captures recipes that go beyond “a few lines scribbled on a note card.” Visit her website to discover her classic standbys, sweet treats, and savory dishes that demand to be shared with friends and loved ones. 

recipe originally adapted from A Couple Cooks

 

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Slow Cooker Black-Eyed Pea and Pork Chili

by writerredtri

This simple and delicious crock pot chili is cooked nice and slow with a lil’ bit of southern flair. It’s perfect for those Sundays when you will be in and out of the house as the recipe calls for a little preparation now and a little preparation hours later. It’s also good for moms and dads working from home with a bit of extra time on their hands in between tasks.

Insider know how:

  • Black-eyed peas are enormously nutritious, chock full of fiber, folic acid, and iron.
  • You can add two cups of chopped collard greens to the pot at the same time you add the corn to turn up the nutrients (and southern charm) even further.
  • The recipe calls for chipotle chiles en adobo, which are sold in cans in the Mexican food section of most supermarkets. You can adjust the amount of chipotle you use depending on your family’s enthusiasm for spice.

Ingredients:

1 pound dried black-eyed peas
1 large yellow onion, chopped
One 26-ounce box chopped tomatoes or one 28-ounce can
2 to 3 chipotle chiles en adobo, finely chopped
1 tablespoon ground chili powder
1 teaspoon ground cumin
2 1/2 cups water
One small pork tenderloin (about 2/3 pound), cut in half crosswise
2 cups raw corn kernels (about 3 ears of corn)
1 1/2 teaspoons salt

Garnish: Light sour cream, sliced green onions

Method:

Rinse the black-eyed peas and look then over, removing any tiny stones. Put into the slow cooker and fill with water to cover by several inches. Do not turn on the slow cooker. Leave overnight to soak.

Drain the peas, rinse, and put them back into the slow cooker. Add the onion, tomatoes, chipotle chiles, chili powder, cumin, and water. Stir well. Nestle the 2 pork tenderloin chunks into the peas.

Turn the slow cooker to high and cook until the peas are just tender, about 3 hours and 20 minutes. Add the corn and continue to cook until the corn is tender and the beans are soft but not mushy, another 25 minutes. Add the salt, stir well, and turn off the heat.

Pull the pork tenderloin out of the slow cooker and let it rest on the counter until cool enough to handle. Use your fingers to shred the pork into bite-size pieces. Add back into the slow cooker and stir.

Serve in bowls with a generous dollop of light sour cream and a shower of thinly sliced green onions.

Katie Sullivan Morford is a mom, food writer and registered dietitian.  You can find her family-friendly recipes and kitchen wisdom at Mom’s Kitchen Handbook

For more great crock pot recipes click HERE

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Crockpot Cheddar Beer Tacos

by scott wardell

This recipe is sure to become one of your favorites, thanks to your trusty crock pot, which makes the prep work on this dish a breeze. Should you decide that you don’t want to use beer in your recipe, you can substitute it with chicken broth for an equally delicious dish. When it comes to summertime and finger food, these tasty little tacos from Eat. Drink. Love are pretty hard to top. Enjoy!

Ingredients:
4 skinless and boneless chicken breasts
3/4 c beer (pale or amber ale)
1 tbs chili powder
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
pinch of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
3/4 c freshly grated cheddar cheese + more for topping (I used a sharp white cheddar)
taco shells
desired toppings

Method:
1. Place the chicken breasts into the crockpot.

2. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt and pepper.

3. Measure out 3/4 cup of the beer. Stir in about 1 1/2 tbs. of the taco seasoning with the beer. Pour the mixture over the chicken. Cover and cook on low for 7-8 hours or on high for 4 hours.

4. Remove the chicken from the crockpot and shred with a fork. Place the chicken back in with the liquid and it will absorb the liquid (about 10 minutes). You can add additional seasoning if needed.

5. Right before you are ready to serve, stir in the cheddar cheese.

6. Remove the chicken and put in a serving bowl. Make tacos with desired toppings!

recipe and photo courtesy of Stephanie at Eat. Drink. Love.

featured image courtesy of nebulux76

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Simple Mexican Bean Salad

by writerredtri

During the hot summer months, it seems like a crime to turn on the oven or even the stove to make dinner. So how do you incorporate veggies into the meal without heating up the entire house? Here’s a recipe that includes plenty of veggies–but we promise you won’t break a sweat. You can even make it a day ahead and let the flavors incorporate in the fridge overnight.

Ingredients
1 can pinto beans
1 can white beans
1 can garbanzo beans
1 can black beans
1 can corn
1 red onion, chopped
2 medium zucchini, chopped
1 red pepper, chopped
1 carrot, shredded
2 cloves garlic, chopped
1/2 bunch cilantro, chopped
1 lemon, juiced
1 lime, juiced
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup canola or olive oil
2 t cumin
1/2 t chili powder
Salt and pepper to taste

Method
1. Using a large colander, rinse the first 5 ingredients and drain thoroughly, then place in a large bowl with the chopped zucchini, onion, pepper, carrot, garlic, and cilantro.

2. Whisk the remaining ingredients together in a small bowl, then pour over the bean and vegetable mixture and toss. Can be served chilled or at room temperature.

Serves 12-14

This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit theculinarydudeontour.com for more details.

Photo courtesy of cookbookman17 on Flickr.

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Slow Cooker Chicken with Grapes

by writerredtri

There’s nothing like the simplicity of a slow cooker meal that makes the stress of the day fade away. Here, cumin seasoned chicken is slow cooked for 6 hours (translation: it’s easy to throw together in the morning or the night before) over a bed of simmering tomatoes, butternut squash and chickpeas. Stir in sliced grapes before serving for a sweet, bright crunch. If your kiddos aren’t a big fan of cumin, then simply omit it or substitute it for a less strong spice.

Ingredients:
2 tomatoes, chopped
1-2 cups cubed butternut squash
1 onion, chopped
2 teaspoons minced garlic
1 cup chicken broth
3 pounds skinless chicken thighs
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon pepper
1 cup halved seedless green grapes
1 tablespoon olive oil
1 (10 ounce) box couscous

Method:
Together: Combine the tomatoes, squash, onion, garlic, chickpeas and broth in a slow cooker.

Kid: Sprinkle the chicken with the cumin, cinnamon, salt and pepper

Adult: Place the seasoned chicken over the vegetables in the slow cooker. Cover and cook on low for 6 hours.

Adult: Prepare the couscous according to package directions.

Together: When chicken has finished cooking, uncover, stir in the grapes and enjoy!

Serves 4

Source: This recipe was created by our friends at Dash.

We’ve teamed up with the Kids Cook Monday initiative to bring you recipes that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

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Date Night: Best Cheese in San Francisco

by Erin Lem

There’s nothing like cheese! Whether your taste buds prefer smoked gouda, blue cheese or creamy brie, our partners at 7×7 have dug up the best spots to get your cheese fix in San Francisco.

Mmmmm, cheese. What more is there to say? We talked to passionate cheesemongers around the city to see what cheeses they’re most excited about eating now.

Cheese Plus, 2001 Polk Street at Pacific Ave., 415-921-2001 

What they sell: cheeses, charcuterie, wine, imported Italian condiments, chocolate, seasonings, bread, sandwiches.

Favorite affordable cheese: Point Reyes’ Toma ($19/lb). “It’s grassy, milky, and dense,” says cheesemonger Samantha Chertoff. “It’s great to cook with, put on a cheeseboard, or eat in the morning.”

Favorite new cheese in stock: Cabra Blanca ($38/lb). It’s a pasteurized, natural-rind goat cheese from a very small Colorado farm, making it hard to get outside of the state. “It’s a bright cheese with lemon tones, perfect for warm days. Pair it with cornichons (French pickles), champagne, or a nice pilsner.”

Most recommended “out there” cheese: Provolone Mandarone ($50/lb), aged by Guffanti Cheese Company in Lombardy, Italy. “It’s like parmesan gone crazy,” says Chertoff. It’s aged at least two years, giving it a super distinct flavor perfect for those who want a powerful cheese. “It tastes like pepper and pineapple–you’d typically dip pieces of it in olive oil to soften the blow of the flavor, or shave it on arugula salads.”

Cheese Boutique, 666 Chenery St., 415-333-3390 (alternate location at 1298 12th Avenue)

What they sell: sandwiches, Mediterranean and cheese platters, charcuterie, hard-to-find olive oil (their 12th Street locale sells wine).

Favorite affordable cheese: “We have good French brie ($10.99/lb) and great prices on Manchego ($14.99/lb),” says owner Nada Malouf. “My favorite is the aged Old Amsterdam gouda ($15.99/lb).”

Favorite new cheese in stock: They just started carrying Chaubier from France, a half cow, half goat’s milk cheese that’s semi-soft and medium-sharp. “It’s perfect with red wine before dinner,” says Malouf.

Most recommended “out there” cheese: Leyden, a Dutch cow’s milk cheese with cumin seeds in it. Malouf suggests eating it before dinner with a full-bodied Merlot or Cabernet Sauvignon. It’s also a hearty cheese for cold weather.

Is your mouth watering yet? Be sure to check out the full article to discover the best places to score some cheese in San Francisco!

Written by Laura Mason

This is our weekly guest post from our friends at 7×7, a site that keeps you up on the best of SF. We’ve teamed up for an exciting partnership to bring you a fantastic Date Night idea each week. Be sure to check out their blog for hourly doses of the best of SF.


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