Cinnamony Goodness (2/12/11)
Listen to this podcastBlack Bean Chili
Recipe adapted from Markbittman.com
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 tablespoons minced garlic
- 1-28 oz can chopped tomaotes
- 1/2 to 1 cup freshly brewed espresso, 1 to 2 cups brewed coffee, or 2 tablespoons espresso powder
- 2 tablespoons chili powder
- 3 tablespoons molasses
- Two 3-inch cinnamon sticks
- 1 pound dried black beans, washed, picked over, and soaked overnight
- Salt and freshly ground black pepper
1. Put the oil in a large pot with a tight-fitting lid over medium-high heat. When hot, add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the tomatoes, espresso, chili powder, molasses, cinnamon, and beans and add water to cover. Bring to a boil, then lower the heat so the liquid bubbles steadily but not violently. Cover and cook, stirring occasionally, until the beans are beginning to soften, 30 to 40 minutes. Add a good pinch of salt and pepper.
3. Continue cooking until the beans are tender, anywhere from another 45 minutes to 1 1/2 hours. Taste and adjust the seasoning, adding more salt or pepper and remove cinnamon sticks and enjoy!
Garbanzos Galore (2/5/11)
Listen to this podcastRoasted BBQ Chickpeas
- 1 (15 ounce) can chickpeas (garbanzo beans), drained
- 2 Tablespoons olive oil
- smoked paprika, chili powder and smoked sea salt to taste
Preheat oven to 450 degrees F.
Blot chickpeas with a paper towel to dry them well. In a bowl, toss chickpeas with olive oil, and season to taste with spices.
Spread on a baking sheet, and bake for 20-30 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Dill Hummus
Makes about 1 cup
This high protein spread is simple to make and great to have on hand to keep you full.
- 1 15-oz. can chickpeas, drained (save bean water)
- 2 crushed garlic cloves
- 1/4 cup lemon juice
- 2 Tablespoons olive oil
- 2 Tablespoons tahini
- 1 teaspoon dried dill
- salt to taste
Puree all the ingredients in a food processor or blender until creamy. Add additional oil (or use bean water to cut fat content) if necessary for desired consistency. Taste and add salt and more dill if desired.
The Joy Of Exercise with Joy Smith (1/29/11)
Listen to this podcastOh My Gourd (1/22/11)
Listen to this podcastKabocha Squash Bowl Filled With Sauteed Vegetables and Cashews
Serves 6-8
I love winter squash—the sweetness and earthiness of the Kabocha is a wonderful contrast to the spicy/salty Asian vegetables that are inside.
1 Kabocha squash (a BIG one–4 1/2 to 5 lb.)
2 Tablespoons olive oil
sea salt and pepper to taste
1 red onions, thinly sliced
3 cloves garlic, minced
2 Tablespoons fresh minced ginger
2 carrots, julienned
1 red bell pepper, sliced
1/2 lb shiitake or portabella mushrooms
1 cup snow peas (about 1/2 lb), julienned
1/2 cup vegetable broth
2 Tablespoons cooking sherry or mirin (Chinese rice wine)
2 Tablespoons tamari
1/4 teaspoon cayenne
1 cup raw or tamari roasted cashews
Preheat oven to 375°. Rinse squash and pat dry. Cut around stem to make a 4-inch lid. Remove lid and scrape out and discard seeds. Rub interior of squash with olive oil and sprinkle with salt and pepper. Set lid back on squash and place in a baking pan. Bake for 40-50 minutes or until you can pierce the squash with a knife. The squash will continue to cook when you take it out, plus you want it to stand up nicely for display, so don’t overcook it. Set aside.
Meanwhile, heat oil in a large skillet. Add onions, garlic, ginger, carrots and peppers and sauté for 5 minutes, stirring frequently or until onions are clear. Add mushrooms and a sprinkle of salt and pepper and sauté 3 minutes, or until mushrooms are cooked. Add snow peas, vegetable broth, mirin, tamari and cayenne and simmer for 3-5 minutes. Sprinkle in cashews.
Spoon vegetable and cashew mixture into cooked Kabocha. To serve, use a sharp knife to cut thorough the squash in wedges (almost like a pie) and serve each squash wedge mounded with vegetables.
Make it the Main Dish: Add 2 8-oz packages of Turtle Island Sesame Ginger Tempeh Strips when you add the mushrooms.
Yo-Yo No ‘Mo (1/15/11)
Listen to this podcastspecial guest- Jennifer Barley, The KickStart Coach
