Quinoa with black beans

Quinoa (pronounced Keen – wah)

I made this for dinner tonight and it was scarfed down by everyone!!! so tasty and it made it even better to know how good it was for us.
Ingredients:
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
1 cup uncooked quinoa
1 1/2 cups broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels (or one can corn)
2 (15 ounce) cans black beans, rinsed and drained
1 can diced tomatoes

Juice of one lime
1/2 cup chopped fresh cilantro
garnish with avocado or FF sour cream
1/2 cup chopped fresh cilantro

Directions:

first start by soaking Quinoa in water. before you add it to your sauce pan rinse very well and drain.
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.
2. Mix quinoa into the saucepan and cover with broth. Season with cumin, cayenne pepper, salt, and pepper. Add canned tomatoes (drained) Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro and lime juice.


If you read this and you are asking what is Quinoa???? read this article. I got from here
For most, quinoa is known as a type of grain, not entirely true though. If you want to get technical, Quinoa is actually a seed; it is referred to as a grain because of its cooking characteristics.

Quinoa has a very delicate flavor and a lovely texture. People have said it is similar to couscous – I disagree. The texture is soft, yet there is slight bite from the spiral tail of the quinoa. Spiral tail? Yes, as quinoa cooks the outer germ around each grain twists to form a white spiral tail. This tail is what gives it a pleasant bite or crunch. The texture combination is why I love quinoa – it is heartier, more nourishing than other grains. And thanks to its recent exposure in cooking magazines and shows, you can easily find quinoa at most supermarkets and at natural foods stores.


Quinoa is high in fiber, calcium and iron, low in fat and is very easy to digest. Compared to other grains, quinoa is the highest in complete protein which makes it an ideal ingredient for vegetarians. Quinoa is so nutritious in fact, that it was used to sustain Incan armies who would march for several days on a simple mixture of quinoa and fat, or “war balls” as they called them. As I stated previously, quinoa is an ancient grain; records show that quinoa has been cultivated in the South American Andes since around 3000 BC. Quinoa has only been grown outside of South America for a relatively short period of time. In the US, most quinoa comes out of Colorado.

So, how do you cook this stuff? I cook my quinoa in a saucepan, a 2:1 ratio of liquid to quinoa. For the liquid, I usually substitute stock for water as the grains absorb so much of the flavor. Rinse your quinoa before cooking to remove any leftover residue. I bring my stock up to a boil, add the quinoa and reduce the heat to the lowest setting and cover. I usually let it sit for about 10-15 minutes until the liquid is absorbed. Then I fluff with a fork and set aside. Don’t worry too much if there is a bit of excess water on the grains – it tends to evaporate as it sits. If you feel compelled, you can always drain in a wire strainer. I suggest reading the instructions on your box as each variety of quinoa cooks differently. Trial and error works best when cooking quinoa.

garlic lime chipotle pork chops.

The other night I was making dinner for a dear friend of mine who had surgery. She and her husband eat low calorie low fat foods. I knew it was very similar to Weight watchers diet. So I began searching for recipes and I cam across this one from Ginas weight wathcers recipes.
I mainly stuck to the recipe but I wanted a bit more spice so I added one chipotle pepper in adobo sauce chopped up finely and mash it with my knife until it creates a paste. They are really hot but if you create a paste of it it adds a nice heat and smokey flavor. Also I had some orange pineapple juice in my fridge so while I let it marinate I decided to add that to give some more liquid so it would cover the surface more evenly.
Garlic Lime Chipotle Pork Chops
The lime zest gives these chops an extra zing. Adjust the seasoning to your liking. Make these in the broiler or on the grill. Serve this with cilantro lime rice on the side.
Servings: 4 • Cook Time: 8-10 minutes • Points: 6 ww points

• 4 (6 oz) lean boneless pork chops
• 4 cloves garlic, crushed
• 1 tsp cumin
• 1 tsp paprika
  
• 1 lime, juiced
• chipotle pepper in adobo sauce, mashed into a paste
  
• lime zest
• 1/3 cup citrus juice ( I used orange pineapple juice)
  
• salt and fresh pepper

Trim any fat off pork. In a large ziploc bag season pork with garlic, cumin, paprika, juice, chipotle pepper paste, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 30 minutes.

Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.
my pork chops had bones in them and took a bit longer to cook, but I kept waiting for it to really brown and that did not happen for me, do not wait for them to look like a steak.. it will not happen and if it does you sure will be sorry and so will your jaw.

chicken tortilla soup.

this was a good, easy and fast dinner. it rained here today and I thought maybe I could squeeze one last soup in before it gets too hot.
i did not follow a recipe i just kind of threw it together, but here is the main idea.
2 large chicken breasts.
4 cups chicken broth
1 can or corn (or frozen 1.5 cups)
1 can black beans (drained)
1 can refried beans
1 can Mexican tomatoes
1.5 cups your favorite salsa
6-8 corn tortillas
2 cloves garlic, chopped
1 yellow onion, chopped
juice of one lime
3 tablespoons chopped cilantro
1T cumin
1T chili powder

Garnishes:
tortilla chips
avocados
green onions
cheese
sour cream

first for the chicken I just had some frozen breasts so I put them in the chicken broth and brought it to a boil and then simmered it until done then removed and shredded it. mean while saute onions and garlic then add in broth, tomatoes, corn, beans, and salsa, seasonings.
in a blender or food processor take corn tortillas ripped into pieces and put in 1/2 cup chicken broth and blend until creamy. add the mush to the soup keep it on low at this point it will thicken fast. taste add salt/ pepper...or whatever else as needed.
once everything is combined sprinkle in cilantro. serve and top with lots of yummy stuff.
I know the tortillas sound weird but it makes the best consistency and gives it an authentic taste!
enjoy

Layered Chicken/ pork and Black Bean Enchilada Casserole

I got this original recipe from this site and I made it last night and it was so yummy.
http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html
Be sure to use the corn tortillas (don't substitute flour tortillas).

This is the original recipe written below. I did not do chicken we have eaten so much of it lately I used a pork sirloin roast instead. I made it very similar to how I do my cafe rio pork, but with out the sweetness. I put a 2 pound pork roast in my crock pot with enchilada sauce and let it cook on low for about 6-7 hours. then I removed the roast left the sauce in the pot and shredded it. This was enough meat for two dishes or one very meaty dish. then I followed the rest of the recipe except I used half a bunch of cilantro and a few green onions and a can of corn mixed in with the meat, bean, cilantro, green onions and bit of lime juice. I know it seems like I changed a lot but the basic idea was the same. we really liked it and it was very easy. and adaptable to Parker I just did a portion with no cheese or sour cream.
Layered Chicken and Black Bean Enchilada Casserole
submitted by Erin

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving

Shredded Pork Taquitos

I got this recipe from
For The Love of Cooking


Shredded Pork Taquitos
I had a pork roast to cook and decided to cook it slow and low in the oven with green chiles, to make shredded pork. I thought I was going to make tacos or a taco salad with the pork but at the last minute I decided to try making baked taquitos. I was worried they wouldn't be as good as fried taquitios but I was pleasantly surprised because they were amazing. The pork was tender and juicy while the tortillas were very crispy. I made some salsa, guacamole and a cilantro and lime sour cream to dip them in. I loved these taquitos and so did my entire family.

Side note: I don't have exact measurements of the seasonings because I just sprinkled them all over the roast.

Shredded Pork:

2 tsp olive oil
1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
1 7 oz can of whole green chiles
5-6 cloves of garlic, chopped finely
Dried oregano, to taste
Cumin powder, to taste
Garlic powder, to taste
Sea salt and fresh cracked pepper, to taste
2 cups of chicken broth

Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes.

Additional Ingredients:

10 corn tortillas
Shredded sharp cheddar cheese
Olive oil cooking spray

Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit cheese in the center of the tortilla then top with a bit of shredded pork and roll. Place, seam side down, on a baking sheet that's been coated with cooking spray.

Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Cilantro and Lime Sour Cream:

1/2 cup sour cream (I used non fat)
1 tbsp sweet yellow onion, diced finely
1-2 tbsp cilantro, chopped
Juice of 1/2 a lime

Combine all ingredients and mix thoroughly.

Dips:

Guacamole
Salsa
Cilantro and Lime Sour Cream

Serve the taquitos immediately. Enjoy.

Honey Lime Cilantro tacos

Oh my gosh, these are the best, you've really got to try them. Way easy and super impressive. The Honey Cilantro lime sauce is the best! I thought it sounded weird, but so yummy. I found a similar recipe on a different website, gave it the Nicole tweak and here is the final product.

These tacos are incredible; sweet, slightly spicy and flavorful!
25 Minutes to Prepare and Cook

Ingredients
1 tsp. Oilve oil
1 large onion, sliced into strips
2 bell peppers, sliced into strips
1 15 oz. can chopped tomatoes
3-4 cloves garlic, chopped
2 Tbs. cilantro chopped
1 jalapeno (remove seeds if you don't like it hot.)
1 1/2 lb. precooked cocktail shrimp, tails removed
1 lime
4 tbsp. honey
3 tbsp. fresh cilantro, chopped
2 tsp. cumin
salt and pepper to taste
8 tortillas, soft taco size
salsa & sour cream optional



Directions
Warm oil in skillet over medium heat. Add onion, garlic, bell peppers, tomatoes and jalapeno along with cumin, salt, pepper half of lime juiced and 2T cilantro chopped. Cook until onions are transparent, about 5-10 minutes. Add shrimp and cook only until warmed through. (The longer they cook, the more they lose water and shrink.) 2 minutes

In a small bowl, combine honey and chopped cilantro with other half of lime juiced. Place shrimp mixture in tortilla and top with a spoonful of the honey mixture. You can top with salsa or sour cream if you wish. Enjoy!
*Note: these tacos can be pretty messy, so you may prefer to eat them with a fork and knife