Tag Archives: cumin

Flying Free

Austin Black Beans

beans_carrots

Hey everyone!  Only a week since my last SRC post thanks to May’s bonus week.  This week is my “normal” group A post – but there is nothing normal about the blog I was partnered with.  I’m very lucky in that I’ve had Leslie’s Cocina de Leslie blog twice so far, once as my regular assignment and once when I decided to adopt a blog while 38wks pregnant.  Leslie’s blog has soooo many amazing recipes that when the powers that be offered to switch me for a “new” blog I told them there was NO NEED to be hasty – that I could happily and easily find something new to make.  With that, this post was supposed to be all about her Mole Ranchero.  While the ingredient list is a bit daunting, the dish came together in no time at all.  However my camera man got a bit peckish and ate the sauce set aside for the photo as a post dinner snack.  So…back to my very long list of recipes!  I had marked her Austin Black Beans when I adopted Leslie’s blog so was thrilled that some nasty weather made it the perfect time to give them a whirl.  I used the vegetable oil instead of lard and left out the lime juice due to my allergy.   I also added the cilantro straight to my bowl as it tastes metallic to hubby and totally omitted below.

Austin Black beans

Serves 4-5

Ingredients

1 lb. dried black beans

1 vegetable oil

1 medium spansih onion, finely chopped

2 medium carrots, peeled and diced

4 cloves garlic, minced

2 canned chipotles

1/2 teaspoon ground cumin

1 tablespoon chipotle adobo sauce

Salt (to taste)

Instructions

  1. Rinse and clean the beans, then place in a large pot with about 6 cups of water. Bring to a boil and cook for 15 minutes, then drain and rinse and set aside.
  2. Add the vegetable oil to the same large pot the beans were cooked in and turn heat to medium. Add the carrot and onion and cook 8-10 minutes. Stir in the garlic and cook for 30 seconds.
  3. Return the beans to the pot along with the chipotles and 8 cups of water and bring to a boil. Turn heat to medium and simmer for 90 minutes or until beans are soft. Add remaining ingredients then season to taste with some salt.
  4. Use an immersion blender to mash some of the beans then simmer for a final 30 minutes.
  5. Serve and Enjoy!
http://dancingveggies.com/2016/06/flying-free.html

 Another great recipe from Leslie!  So glad there was an oops and that I got another excuse to explore her blog – think I have a good dozen recipes to try! This meal would also freeze well for the slow cooker, just add the 8 cups of water directly to the slow cooker along with all the ingredients.  Instant dinner!!!

Final Countdown

Pumpkin and Black Bean Soup

Pumpkin Black Bean Soup

Welcome to Group A’s October edition of the Secret Recipe Club!!!  Regardless of how sick/tired/pregnant I’ve been over the past few months, this is the one challenge I keep signing up for because I LOVE all the recipes I’m exposed to.  This month was no different, as I got to explore Baking and Creating with Avril which is stuffed with delicious treats.  Apparently I was having an apple craving when I first checked out her blog as three of the top five recipes featured apples!   This included her Apple Cinnamon Rolls with cream cheese, Apple Pie Cheesecake (nom!!!), and her easy applesauce muffins which I plan on making this week to go with some pumpkin chili.  In the end I decided to go savory instead of sweet and also embrace the fall season by making her incredible Pumpkin and Black Bean Soup.  I also enjoyed the reading the history of this recipe, as it originally came from a friend of hers.  I wound up making one change to the recipe and totally blaming it on pregnancy brain.  When I wrote down my shopping list I had one can of pumpkin puree and two cans of black beans.  It wasn’t until later in the week when I went to make the soup that I realized I had transposed the numbers.  While I debated waiting until the following week to make the soup, I wanted to give it a go anyway – figuring if it was a total wreck I could still make it again.  I also adjusted the cooking method for the spice, when using curry powder I prefer to add it at the beginning and “toast” it per a tip I found in an Indian cookbook.  I’m not sure if it does anything, but it’s become a habit!

Final Countdown

Serves 4-5

Ingredients

2 Tbsp olive oil

1 tbsp curry powder

1 1/2 tsp ground cumin

1 medium onion, chopped

3 cups vegetable stock

1 (14 oz) can diced tomatoes in juice, undrained

1 (15 oz) can black beans, rinsed

1 cans (15 oz) pumpkin puree

1 cup 1/2 and 1/2)

salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat, add the spices and cook while stirring constantly for 30 seconds. Add the onion and cook until soft, or about 5 minutes.
  2. Add in the broth, diced tomatoes, black beans, and pumpkin puree. Stir and bring to a boil - allow to boil for a few minutes before turning heat to medium-low.
  3. Stir in the half and half and simmer for at least 5 minutes. Season to taste with salt and pepper.
  4. Serve and enjoy!
http://dancingveggies.com/2015/10/final-countdown.html

In the end, I think it worked best for my family that I only used one can.  While you could still taste the pumpkin it wasn’t PUMPKIN which is a good thing to me.  I do want to make this again the “right” way and since this comes together so quickly this is easily a recipe that can work post-baby!

Potato, Potato

Aloo Tiki

Aloo Tiki

Time for October’s installment of Secret Recipe Club!! This month I was assigned the amazing Camilla who blogs over at Culinary Adventures with Cam.  I was immediately blown away by how many amazing international dishes she has her blog, including recipe from Malaysia, Kiribati, and Estonia.  I came oh so close to trying the rhubarb cake but the farmer’s markets were working against me so I went for my back-up recipe: Aloo Tiki from Pakistan.  I loved that the recipe was vegetarian to begin with, and by leaving out the egg wash I was able to make these appetizers vegan friendly as well.

Aloo Tiki

Serves: makes 12 potato patties

Ingredients

about 2 lbs of small potatoes, red or white - well scrubbed and halved

1 tbsp cumin seeds

1/2 tbsp dried parsley

1/2 tsp ground coriander

2 cloves garlic, minced

vegetable oil

Instructions

  1. Boil the potatoes in salt water until tender, around 30 minutes. Then drain, mash, and set aside to cool.
  2. Meanwhile toast the cumin seeds in a small skillet over medium heat until dark, around 3 minutes. Removed from heat and then mash in to the potatoes, along with the remaining spices. Form potatoes in to patties, about 4 inches round.
  3. Heat the vegetable oil in a large skillet, oil should be around 1/2 inch deep. Once hot add the potato patties and pan-fry until brown, 5 minutes on each side. Remove to plate covered in a paper towel and allow to cool.
  4. Serve and enjoy!

Notes

I added some chopped red onion to the last few - which of course wound up in the pictures!

http://dancingveggies.com/2013/10/potato-potato.html

These were amazing, both with our dinner curry and as breakfast the next morning.  For breakfast I paired them with applesauce, my mom went for the sour cream, while my sister enjoyed them naked.  Any way you dress them up (or not!) they were AMAZING!

Couldn’t Escape

Aloo Matar

Aloo Matar

Well my UK adventure is drawing to a close – but that’s okay because I have so many recipes to try out once I get home plus some great Vegetarian on Vacation posts to work on.   Today’s dish is a vegan treat that Joe and I had on our honeymoon in London last year but so far hasn’t popped up on this journey.  Of all the Indian dishes out there this is probably one of the easiest to recreate at home as the primary ingredients are ones most people have at all times: potatoes and frozen peas.  While some of the spices are a little more out there, most grocery stores stateside seem to be increasing their foreign food sections making it easier and easier to locate these goodies.

Couldn’t Escape

Serves 4-5

Ingredients

1 tbsp vegetable oil

1 tsp cumin seeds

1 bay leaf

1/2 tsp tumeric

1 tsp coriander

1 tsp amchoor powder (dried mango powder)

1 tsp ginger, diced

3 cloves garlic, diced

4 shallots, diced

2 roma tomatoes, quartered

4 butter potatoes, peeled and quartered

2 cups frozen peas

1/4 cup water (or vegetable stock)

1 tbsp garam masala

1 tsp cayenne powder

Instructions

  1. Heat the vegetable oil in a deep saute pan or sauce pan, add the cumin and cook for 30 seconds before adding the remaining spices along with the ginger, garlic, and shallots. Cook for 5-7 minutes, the shallots should be lightly golden.
  2. Add the tomatoes, potatoes, peas, and water. Bring to a strong simmer before turning heat to low and covering. Cook for 15 minutes, stirring occasionally to prevent sticking and help the tomatoes break down.
  3. Remove lid and add the garam masala along with the cayenne powder. Turn heat back up to medium and cook the sauce down, stirring frequently to fully mix all the flavors for about 7 minutes.
  4. Serve and enjoy!
http://dancingveggies.com/2013/05/couldnt-escape.html

This dish can also be easily adapted for the slow cooker with just a bit of precooking.  After toasting the seeds, garlic, and shallots just toss everything in to the slow cooker on low heat for 6 hours.  I like to serve my aloo matar over coconut rice with poori but dal and/or naan would also be great options.  Next post should be made stateside – can’t wait to be home again!!!!