Tag: Tomatoes

Black Bean Soup with Bacon and Giveaway Winner!

Black Bean Soup with Bacon and Giveaway Winner!

by Pam on December 9, 2012

I was in the mood for soup today so I went in search of what was in my refrigerator.  I decided to keep it simple and make a black bean soup.  I usually toss in some chorizo but I didn’t have any so I decided to use bacon instead.  I also added sweet potato, red pepper, onion, carrot, and celery to make it extra hearty and flavorful.  After the soup simmered for a couple of hours, I blended most of it up with my immersion blender then ladled it into serving bowls. I topped each bowl with cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato.  It was extremely flavorful and utterly delicious. My kids ate every last drop of their soup and my husband &  I both loved it and look forward to the leftovers tomorrow for lunch.

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits.  Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so.  Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.



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Black Bean Soup with Bacon




Yield: 8

Prep Time: 15 min.

Cook Time: 2 hours

Total Time: 2 hours & 15 min.



Ingredients:

5 slices of bacon, cooked & crumbled
1 small sweet potato, peeled & diced small
1/2 red bell pepper, diced small
1/2 sweet yellow onion, diced small
1 carrot, peeled and diced small
1 stalk of celery, diced small
5 cloves of garlic, minced
1 tbsp cumin
1 tsp chile powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
3 15oz cans of black beans, rinsed & drained
4 cups of chicken broth
Juice of 1 lime
1 bay leaf
1 tsp molasses

Garnish:

Fresh cilantro, chopped
Green onions, chopped
Avocado, diced
Cotija cheese, crumbled
Sour Cream
Grape tomatoes, diced

Directions:

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits. Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.



Recipe and photos by For the Love of Cooking.net

 

Giveaway Winner:

 

The winner of the  MyRecipes America’s Favorite Food cookbook is comment number 124:

Angelina — December 8, 2012 @ 6:00 am[3]My birthday is on the 9th!!! This would be an awesome b-day gift.

Happy birthday Angelina – you won!  Please e-mail me your mailing address at gordon-ramsay-recipe.com@gmail.com so I can send the cookbook to you as soon as possible.

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ 6:00 am (www.gordon-ramsay-recipe.com)

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Shrimp Ceviche Cocktail

Shrimp cocktail is fine, but when I want something special, I like to have my shrimp ceviche style!

Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime
juice… and sometimes I add a serrano pepper for zing. Served in
martini glasses, it’s the perfect appetizer for any special occasion and
perfect for the Holidays.

I do have a few variations of this, zesty lime shrimp[1]
can be served as a side dish, but I wanted this to be more of a
cocktail appetizer. You can easily make this ahead, but I would add the
avocados right before serving so they don’t get brown.

If you want to make a larger dish to bring to a party, this Mexican Shrimp Cobb Salad[2] in a trifle dish is quite impressive and delicious.

Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.

Shrimp Ceviche Cocktail
gordon-ramsay-recipe.com
Servings:
9 • Size: 1/2 cup salad + 1/4 cup lettuce • Old Points: 3 pts • Points+: 3 pt
Calories:
100 • Fat: 4 g • Carb: 5 g • Fiber: 2 g • Protein: 11 g • Sugar: 1 g
Sodium:
135 mg  (without salt)

Ingredients:

  • 1/4 cup chopped red onion
  • 2 small limes, squeezed
  • 1 tsp olive oil
  • 1 lb large cooked shrimp, peeled and deveined*
  • 1 medium hass avocado, diced into chunks
  • 1 medium tomato, diced
  • 1 cup diced English cucumber, not peeled
  • 1 serrano pepper, seeds removed and minced
  • 2 tbsp chopped cilantro, plus more for garnish
  • salt and fresh black pepper to taste
  • 1 lime cut into wedges for serving
  • 2 1/4 cups shredded iceberg lettuce

Directions:

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.

Makes 4 1/2 cups.

*Weight after shrimp has been peeled.

References

  1. ^ zesty lime shrimp (www.gordon-ramsay-recipe.com)
  2. ^ Mexican Shrimp Cobb Salad (www.gordon-ramsay-recipe.com)

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Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

by Pam on November 26, 2012

I found this Cooking Light recipe on Myrecipes[1] and decided to give it a try.  The reviews for the recipe said it was a little bland so I decided to throw some extra flavors in it including, kalamata olives, onions, and garlic as well as seasonings.  It was a simple and comforting dish that was easy to make, smelled great while it cooked, and tasted even better.  My husband and I both loved it but my kids just thought it was okay.  I am looking forward to the leftovers tomorrow.

Cook the orzo in salted water, per instructions.  Side Note:  Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor.  Drain the orzo and all but 1/2 cup of cooking liquid through a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes.  Remove the onion from the skillet and set aside.  Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste.  Place the chicken into the same skillet over medium-high heat. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir.  Add the chopped tomato, softened onions, kalamata olives, and tomato paste,  to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed.  Remove from heat; sprinkle with cheese and serve.  Enjoy.



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Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil




Yield: 8

Prep Time: 15 min.

Cook Time: 15-20 min.

Total Time: 30-40 in.



Ingredients:

1 cup of orzo, cooked per instructions
1 tbsp olive oil
1 sweet yellow onion, diced
Oregano, to taste
Dash of Crushed red pepper, to taste
Sea salt and freshly cracked pepper, to taste
Garlic powder to taste
1 pound skinless, boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
2 cups chopped tomato
2 tsp tomato paste
Large handful of kalamata olives, sliced
2 cups baby spinach leaves
3-4 fresh basil leaves, torn
Feta cheese

Directions:

Cook the orzo in salted water, per instructions. Side Note: Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor. Drain the orzo and all but 1/2 cup of cooking liquid through a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes. Remove the onion from the skillet and set aside. Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste. Place the chicken into the same skillet over medium-high heat (add cooking spray if needed). Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir. Add the chopped tomato, softened onions, kalamata olives, and tomato paste, to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed. Remove from heat; sprinkle with cheese and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light on MyRecipes

References

  1. ^ Myrecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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