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Black Bean Quick Dip

18 Feb

Black Bean Quick Dip


Ingredients:-2 16oz cans black beans (drain and rinse one, reserve the liquid from the other) 1 medium red onion, chopped ½ cup cilantro, chopped 3 garlic cloves, chopped 2 Tbsp fresh lime or orange juice (Or a combo. These juices work better with black beans than lemon) Zest from the lime you juiced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1 Tbsp cumin 2 Tbsp taco seasoning (Or ask me how to get a bottle of my World Famous Chili Powder. Homemade chili powder does make a huge difference) Salt and pepper to taste 1 jalapeño, chopped (if desired)

Procedures:-This is another guaranteed crowd pleaser. It’s great at Christmas parties or the campsite with your favorite corn or flour tortilla chips. I also really like a good fresh vegetable platter with it. You can get black bean dip from the store, sure. But believe me, you won’t find one like this… Preparation In a blender or food processor, purée the beans, red onion, vinegar, orange/lime juice, lime zest, cilantro, oil, garlic, and cumin. Add the pepper and salt (sea salt if you have it) and pulse 3 to 5 times. An optional ingredient is 1 diced tomato. It goes well with the citrus and chili powder. For questions or clarification feel free to email me at jason@pahaque.com.

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Fried cabbage

17 Feb

Fried Cabbage


Ingredients:-1 Large Cabbage, 1 Onion, 1 Large Green Bell Pepper, 1 Large Yellow Bell Pepper, 1 Large Jalepeno, Red Crushed Pepper, I use Chilli Tepins you can if you can find them? 5 Tablespoons Apple Cider vinegar or to taste, add The Poor Chef Seasoning, Lawrys Seasoned Salt and Black Pepper to taste, ( I used it sparingly) 2 Whole Garlic Cloves, 6 Slices of Bacon, One nice slab of Salt Pork

Procedures:-Fry Salt Pork for drippings and then boil for 1 and a half hours, Chop Cabbage down, Chop Onions, Bell Peppers, Jalepeno, and Garlic cloves down set aside, Fry bacon in oven, or microwave in a dish that will hold the drippings, after its crispy nice and brown, pour the drippings into a skillet, heat and pour Cabbage and rest of Veggies in, also pour the salt pork drippings, add seasonings, continue to stir in the drippings until they are barely browning, begin to add a little water at a time, add vinegar, crumble up the bacon slices and add, add the salt pork water and salt pork, cook for 45 minutes, or until some of the crunch is left in the cabbage, don’t over cook the cabbage or it will be too soggy. Serve feeds 4-5 sides.

Found on the poor chef site

Apple Glazed Cornish Hen

17 Feb

Apple Glazed Cornish Hen


Ingredients:- * 2 Cornish hens * 6 ounces unsweetened apple juice concentrate, undiluted * 1-1/2 Tablespoon water * 1-1/2 teaspoons cornstarch * 1/2 teaspoon cinnamon * 1/2 medium lemon, sliced

Procedures:-Remove giblets from Cornish Hens and discard. Rinse hens under cold water and pat dry. Using a long, sharp knife, split the hens lengthwise. You may also buy precut hens. Place the hens, cavity side up, in a roasting pan. Dilute 1/4 cup of the apple juice concentrate with the water. Pour juice over the hens. Bake uncovered at 350 degrees F for 45 minutes. Turn breast side up. In a small pan over medium heat, combine the remaining apple juice concentrate, cornstarch and cinnamon. Mix well. Add 2 lemon slices and continue cooking until thickened. Remove from heat and brush hens with the sauce. Return the hens to the oven and continue to bake for an additional 15 minutes. Transfer the hens to a serving platter and garnish with remaining lemon slices. 4 servings

Healthy recipes

17 Feb

Italian Roman Chicken


Ingredients:-4 skinless chicken breast 1 teaspoon salt 1 teaspoon ground pepper 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prosciutto, chopped 2 cloves garlic, chopped 1 can diced tomatoes 1/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1/2 cup chicken stock 2 tablespoons capers 1/4 cup chopped fresh flat-leaf parsley leaves

Procedures:-Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Add the capers and the parsley. Stir to combine and serve.