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Foodies Feast

Spinach and Kale Smoothie: 1/2 cup almond milk, handful kale, handful spinach, banana, flax seed meal, orange, apple, ice... and blend.

I love cuban black beans... with a little Queso Fresco on top! Cuban Black Beans serves 6 Ingredients: 1 lb bag black beans, rinsed 1 T vegetable oil 1 yellow onion, diced 4 cloves garlic, minced 2 tsp salt 1 bunch cilantro, minced water Directions: Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside. In a large dutch oven, heat the oil over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add two cloves of the garlic and continue cooking for another thirty seconds. Add the beans to the onion and garlic mixture and enough water to cover everything by an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour. After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook another hour until beans are tender and the cooking liquid is thick. Stir occasionally while cooking. Once cooked, add salt and additional minced cilantro if desired. Serve beans over rice, puree and serve as black bean soup or save for additional uses.

Red Lentils, Coconut Milk and Spicy Curry soup

  • Lisa Soltes

    Very easy to make. 3 tbs vegetable oil, 2 onions, diced, 1 cup red lentils, washed and picked over, 3 carrots, chopped, 4 cups of water or stock (I chose stock), 14 oz. can of light coconut milk, 1 bay leave, 3 cloves of garlic, minced, 1 inch piece of ginger, minced, 1 tbs. spice curry powder, 1/2 cup chopped cilantro, salt. In medium saucepan, heat 2 Tbs. oil over medium heat. Add onions, and cook, stirring often, until onions start to brown, about 10 minutes. Add stock, lentils, carrots, coconut milk, 1 tsp. salt and bay leaf. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, until lentils are tender, about 20 minutes. Meanwhile, in small skillet, heat remaining 1 Tbs. oil over medium heat. Add garlic, ginger, curry powder and cilantro. Cook, stirring often, until fragrant, about 2 minutes. Add to soup. Remove bay leaf. In food processor or blender, puree soup in batches until velvety smooth. Taste, and add a bit more salt if desired. Serve hot.