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Recipes

Nicaragua Bowl

BT Toronto | posted Thursday, Nov 23rd, 2017

Nicaragua Bowl (gluten free)

with Brown Rice, Beans, Eggs & Avocado

 

Ingredients:

3 tsp butter, divided

½ cup diced onions

1½ cups cooked brown rice

½ cup cooked black beans (canned or frozen)

¾ tsp each ground cumin and chili powder

1 tbsp freshly squeezed lime juice

1 tbsp minced fresh cilantro

2 eggs

½ medium avocado, sliced

½ cup salsa (I like it hot!)

¼ cup shredded part-skim old (sharp) cheddar cheese (1 oz/28 g)

 

Directions: 

In a small, non-stick skillet, heat 1 tsp butter over medium heat. Add onions. Cook and stir until onions are tender, about 3 minutes.

Add rice, beans, cumin and chili powder to onions in skillet. Mix well, until rice and beans are coated with seasonings. Stir in lime juice and 2 tbsp water. Cook and stir for 1 more minute. Remove from heat and stir in cilantro. Transfer mixture to serving bowls, cover and keep warm.

Wipe skillet clean and cook the eggs. Heat remaining 2 tsp butter in skillet over medium heat until it’s foamy. Crack the eggs and gently add them to the skillet. Cook until the whites are set and start to brown a bit around the edges. Slide a spatula under eggs and gently flip. Cook for 30 more seconds.

Remove eggs from skillet and place over rice and bean mixture in each bowl. Arrange sliced avocados beside the eggs, then add a dollop of salsa and a sprinkle of cheese. Serve immediately.

 

Makes 2 servings

Per serving: 486 calories, 21 g total fat (8 g saturated fat), 19 g protein, 55 g carbohydrate (10.4 g fibre, 5 g sugars), 211 mg cholesterol, 496 mg sodium

 

YUM: Any egg will do! Scrambled, over easy, sunny-side up or hard-boiled.

YUMMER: Tastes particularly scrumptious when made with guacamole instead of sliced avocado.

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Cider and Bacon Beans

BT Toronto | posted Friday, May 19th, 2017

9-14-11 065

Ideal grill: gas

Prep time: 15 minutes

Cooking time: about 1¼ hours

Special equipment:
3-quart Dutch oven

Serves: 8

Ingredients:

3  cups fresh apple cider
3  tablespoons packed light brown sugar
1/3  cup ketchup
2  tablespoons spicy brown mustard
1  tablespoon Worcestershire sauce
4  slices bacon, cut into 1-inch pieces
1  large yellow onion, finely chopped
4  cans (each 15 ounces) white kidney (cannellini) beans, rinsed
Kosher salt
Ground black pepper

Method:

  1. Prepare the grill for direct and indirect cooking over low heat (250° to 350°F).
  1. In a medium saucepan over high heat, bring the cider to a boil. Cook until reduced to 1½ cups, about 10 minutes. Add the brown sugar, ketchup, mustard, and Worcestershire sauce and whisk until the sugar is dissolved. Set aside.
  1. Place a 3-quart Dutch oven over direct low heat, add the bacon and cook until crisp and browned, 10 to 12 minutes, stirring occasionally. Add the onion and cook until golden, 6 to 8 minutes, stirring occasionally. Add the beans and the cider mixture and stir well. Bring to a simmer. Slide the Dutch oven over indirect low heat and cook, uncovered, with the grill lid closed, until the cooking liquid has reduced by about half, 45 to 50 minutes. Remove from the grill and let stand for about 5 minutes. Season with salt and pepper and serve warm.

©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

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Spanish-style clams with fava beans, Iberico ham and sherry

BT Toronto | posted Monday, Aug 11th, 2014

spanishclams-featured

Spanish-style clams with fava beans, Iberico ham and sherry

Serves 4

Ingredients:    

  • 1 kg  fresh clams, cleaned
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 1 tsp spanish paprika
  • 100g Iberico ham, diced
  • 200g fresh fava beans
  • 100ml dry sherry
  • 2tbsp fresh parsley, finely chopped
  • 2tbsp olive oil
  • Juice of one lemon
  • Seasoning

Method:

  1. Heat the olive oil over a gentle flame.
  2. Add the garlic, onions, ham and cook for 2-3 minutes until the onion starts to soften.
  3. Add the clean clams, stirring so they are evenly coated in the vegetable mixture.
  4. Add the sherry, cover with a lid and steam until the clams just begin to open (about 2-3 minutes).
  5. Add the fava beans, paprika, lemon juice and parsley.
  6. Cover with the lid and cook for a further minute.
  7. Bring the saucepan to the table, remove the lid and serve.

Courtesy Chef Rob Bragagnolo, executive chef, Marben Restaurant, www.marbenrestaurant.com

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