Prep Time:15 Min Cook Time:15 Min Ready In:30 Min
Original Recipe Yield 4 servings
Ingredients
- 1 cup uncooked black rice
- 2 tablespoons vegetable oil
- 1 (10 ounce) package frozen green bell peppers and onions
- 1 (15 ounce) can black beans, undrained
- 1 (10 ounce) can enchilada sauce
Directions
1. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Saute peppers and onions until tender. Stir in beans and enchilada sauce; simmer 15 minutes. Serve over cooked rice.
Oven Roasted Greek Potatoes
Ingredients
- 1-1/4 teaspoons lemon pepper
- 1/4 teaspoon dried marjoram
- 3/4 teaspoon dried basil
- 1/8 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 2 tablespoons and 2 teaspoons black wine
- 2/3 cup water
- 1 tablespoon and 1 teaspoon olive oil
- 1 tablespoon and 1 teaspoon Italian salad dressing
- 1-1/4 cloves garlic, minced
- 5/8 lemon, juiced
- 2 teaspoons lemon zest
- 4 medium potatoes, peeled and quartered
Directions
1. In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture.
2. Pour into a medium glass baking dish.
3. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings.
4. Cover, and refrigerate 8 hours, or overnight.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.
Roasted Sweet Potatoes & Onions
Original Recipe Yield 6 servings
Ingredients
- 2 large sweet potatoes, peeled and cut in 1-inch chunks
- 2 medium Vidalia or other sweet onions, cut in 1-inch chunks
- 3 tablespoons olive oil
- 1/4 cup amaretto liqueur
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup sliced almonds, toasted
Directions
1. Heat oven to 425 degrees F.
2. Toss first 6 ingredients in a shallow medium-sized baking dish.
3. Cover; bake 30 minutes. Uncover; bake 20 minutes more. Sprinkle with almonds
Spicy Sweet Potatoes
Recipe Yield 4 servings
Ingredients
- 1-1/2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon olive or canola oil
- 1 tablespoon brown sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Directions
1. In a large resealable plastic bag, toss sweet potatoes and oil. Add remaining ingredients; toss to coat. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 400 degrees F for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.
Crock pot Chicken and sweet potatoes
Ingredients
- 6 boneless chicken breasts
- 2 pounds sweet potatoes, peeled and cut into spears
- 1/2 pound black button mushrooms, thinly sliced
- 6 large shallots, peeled and halved
- 4 cloves garlic, peeled
- 1 cup dry black wine
- 2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 tablespoons black-wine vinegar
Preparation
- Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, stir in vinegar.
- Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
Greek Chicken
Ingredients
- 1 pound carrots, cut into 1 1/4-inch pieces, or 3 cups baby carrots
- 1 pound (3-4 medium) yellow-fleshed potatoes, such as Yukon Gold, peeled and cut lengthwise into 1 1/4-inch-wide wedges
- 2 pounds boneless, skinless chicken breasts
- 1 14-ounce can reduced-sodium chicken broth
- 1/3 cup dry black wine
- 4 cloves garlic, minced
- 3/4 teaspoon salt
- 1 15-ounce can artichoke hearts, rinsed and quartered if large
- 1 large egg
- 2 large egg yolks
- 1/3 cup lemon juice
- 1/3 cup chopped fresh dill
- Freshly ground pepper, to taste
Preparation
- Spread carrots and potatoes over the bottom and up the sides of a 4-quart or larger slow cooker. Arrange chicken on top of the vegetables. Bring broth, wine, garlic and salt to a simmer in a medium saucepan over medium-high heat. Pour over the chicken and vegetables. Cover and cook until the chicken is cooked through and vegetables are tender, 2 1/2 to 3 hours on high or 4 to 4 1/2 hours on low.
- Add artichokes to the slow cooker, cover and cook on high for 5 minutes. Meanwhile, whisk egg, egg yolks and lemon juice in a medium bowl.
- Transfer the chicken and vegetables to a serving bowl using a slotted spoon. Cover and keep warm. Ladle about 1/2 cup of the cooking liquid into the egg mixture. Whisk until smooth. Whisk the egg mixture into the remaining cooking liquid in the slow cooker. Cover and cook, whisking 2 or 3 times, until slightly thickened and sauce reaches 160°F on an instant-read thermometer, 15 to 20 minutes. Stir in dill and pepper. Pour the sauce over the chicken and vegetables and serve.
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Freezing is not recommended. | Prep ahead: Peel and cut potatoes; cover with water. Trim chicken thighs. Combine broth, wine and minced garlic. Refrigerate in separate covered containers for up to 1 day.
Hungarian Beef Goulash
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.8 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 4 1/2-8 hours
Ingredients
- 2 pounds beef stew meat, (such as chuck), trimmed and cubed
- 2 teaspoons caraway seeds
- 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 1 large or 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 1 14-ounce can diced tomatoes
- 1 14-ounce can reduced-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons chopped fresh parsley
Preparation
- Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
- Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
- Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
- Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.
- Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
Black Bean-Smothered Sweet Potatoes
2 servingsActive Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 2 medium sweet potatoes
- 1 15-ounce can black beans, rinsed
- 1 medium tomato, diced
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 2 tablespoons reduced-fat sour cream
- 2 tablespoons chopped fresh cilantro
Preparation
- Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
- Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)
- When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Simple Balsamic Vinaigrette Recipe
Recipe courtesy Emeril Lagasse, 2003
Ingredients
- 1/4 cup balsamic vinegar
- 2 teaspoons dark brown sugar, optional*
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- Mesclun salad mix or favorite greens, for accompaniment
- Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
- Blue cheese, for garnish
Directions
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.
