Friday, June 19, 2009

Curried Black Beans and Rice

This recipe is so so yummy. I just loved it. And it is very filling. The recipe does make a lot of food, so for just the two of us, I would cut it in half. I made it for Dan and I without cutting it down and we had leftovers for about 3 more meals afterwards. I also made it for my family {there were 11 of us there if I remember correctly} and every one of them loved it as well. My grandmother is from Sweden and she has an amazing palette – not picky, she just makes amazing food – so I was really excited when she said she liked it {she loves curry, so I had that running in my favor}. And my two teenage brothers are in this “everything mom makes is yucky” phase, and she tells me that they won’t eat rice. Both of them went back for seconds on this {I did double it for my family when I made it for them}. I’m telling you, it is amazing!

Curried Black Beans and Rice
Cook time: 15-20 minutes
Serves: 4-6 people

1 T. Oil
1 sm. onion, chopped
1 Tbsp. Curry powder {more or less depending on your preference – I’ve only ever used 1 Tbsp. but that is plenty of flavor for me}
1 lb ground sausage (you can easily substitute beef, chicken, or turkey – I’ve used ground turkey and beef and it’s always turned out great)
3/4 cup chicken broth (or 2-3 boullion cubes crushed in hot water)
2 (16 oz.) cans black beans drained
salt and pepper to taste
2 cups uncooked Rice

Rinse your rice and cook as directed in your rice cooker or pot, however you prefer. While your rice is cooking, saute onion in oil with the curry powder. Add sausage. Cook about 5 minutes. Add broth and beans. Cook 4-5 minutes longer. Serve over rice and enjoy!

Wednesday, June 17, 2009

Crescent Sandwiches

This is a recipe I “made up” one day for lunch. I get really bored of sandwiches for lunch so I like trying to come up with new things I can do. The day I made these I had some crescent rolls in the refrigerator that I needed to use so I came up with this. Really, it wasn’t hard. It’s not like I’m an amazing chef or anything. These are actually really simple but we really enjoyed them.

Crescent Sandwiches

1 tube (8oz) refrigerated crescent rolls {or your own homemade equivalent}
8 slices of sandwich meat or some other pre-cooked variety of meat {I won’t tell you what brand or kind to use – that would be silly; choose something you like}
Mozzarella cheese, cut into small slices
Ranch dressing

Open the tube of crescent rolls and unroll them onto an un-greased baking sheet.

Take a slice of sandwich meat, fold it into a triangle and place it on widest end of the crescent roll.

Then add the slices of mozzarella cheese {I cut mine nice and small so they'd fit really well} and roll, starting at the widest end.

Continue with the rest of the sandwiches.

Bake at 350 degrees for 5-6 minutes or until golden brown. Serve with ranch dressing and vegetables.

Shelf Reliance Giveaway

If any of you are like me, you have a hard time organizing your food storage in an effective way. Shelf Reliance pretty much covers all the bases and really helps with the oraganization stuff {and they have food storage stuff you can use!}. It's amazing. And right now is an option to win a Harvest 72". Go here to enter {you only have til Friday so hurry quickly!}

Twenty minute Simple Skirt Tutorial AND GIVEAWAY!!!!

Twenty minute Simple Skirt Tutorial AND GIVEAWAY!!!! Awesome skirt tutorial. I'm excited to give it a try!

Monday, June 15, 2009

Swirled Dill Rolls

This is the recipe I typically make to go along with the Chicken Piccata. I love these rolls. They are so simple and yummy – and you could easily substitute the canned crescent rolls for a homemade variety if you wanted!

Swirled Dill Rolls
Taste of Home’s Quick Cooking
Prep/total time: 20 min.
Makes: 8 rolls

1 tube (8oz) refrigerated crescent rolls
2 Tbsp. butter, softened
¼ tsp. onion powder
¼ tsp. snipped fresh dill {I used dried dill – I start with about a ¼ tsp and add more depending on what I’m after for flavor}
Do not unroll crescent dough; cut into eight equal slices. Place cut side down on an un-greased baking sheet. Bake at 375oF for 11-13 minutes or until golden brown. Meanwhile in a small bowl, combine the butter, onion powder and dill. Spread over warm rolls.

Friday, June 12, 2009

Chicken Piccata

A friend of mine requested this recipe. I made it when we invited her and her husband over for dinner one night. I didn’t think it turned out as good as I would have liked but that’s because I think there was too much pepper {I have a really difficult time with spicy foods}. I will cut it way down when I make it again. Other than that, this recipe is really delicious. You won’t be sorry you made this!

Chicken Piccata
Taste of Home’s Quick Cooking
Prep/total time: 25 minutes
Makes: 4 servings
¼ cup all-purpose flour
½ tsp. salt
½ tsp. pepper
4 boneless, skinless chicken breast halves (4 oz. each)
¼ cup butter, cubed
¼ cup white wine or chicken broth
1 Tbsp. lemon juice

In a large reseal-able plastic bag, combine the flour, salt and pepper. Flatten chicken to ½ inch thickness; place in bag, one piece at a time and shake to coat.
In a large skillet over medium heat, brown chicken in butter. Stir in wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes, or until chicken juices run clear. Drizzle with lemon juice.

Next week I'll post the recipe I always make when we have this chicken. You won't be disappointed!


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