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| Make a Smilebox recipe |
Just living the Simple Nebraska Life and sharing my love for all things vintage & charming. Come and see what projects I've been working on.
Friday, November 06, 2009
Thursday, November 05, 2009
Black Bean and Tomato Quinoa
yield: Makes 4 (side dish) servings
active time: 20 minutes
total time: 45 minutes
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
Ingredients
* 2 teaspoons grated lime zest
* 2 tablespoons fresh lime juice
* 2 tablespoons unsalted butter, melted and cooled
* 1 tablespoon vegetable oil
* 1 teaspoon sugar
* 1 cup quinoa
* 1 (14- to 15-ounce) can black beans, rinsed and drained
* 2 medium tomatoes, diced
* 4 scallions, chopped
* 1/4 cup chopped fresh cilantro
print a shopping list for this recipe
Preparation
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
active time: 20 minutes
total time: 45 minutes
Quinoa is a fast-cooking, protein-packed whole grain. Steamed, it makes a perfect partner for lime-spiked black beans and fresh tomato.
Ingredients
* 2 teaspoons grated lime zest
* 2 tablespoons fresh lime juice
* 2 tablespoons unsalted butter, melted and cooled
* 1 tablespoon vegetable oil
* 1 teaspoon sugar
* 1 cup quinoa
* 1 (14- to 15-ounce) can black beans, rinsed and drained
* 2 medium tomatoes, diced
* 4 scallions, chopped
* 1/4 cup chopped fresh cilantro
print a shopping list for this recipe
Preparation
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.
Tin Can Raisin Bread
Ingredients
6 empty 15 ounce cans, labels
removed and washed thoroughly
1 pound raisins
2 cups boiling water
2 teaspoons baking soda
2 heaping tablespoons shortening
2 eggs
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons cinnamon raisin mixture
1/2 cup chopped nuts (optional)
Tin Can Raisin Bread
Preparation
Mix raisins, boiling water, baking soda and shortening together. Let set overnight in the refrigerator.
Add remaining ingredients to refrigerated mixture; mix well. Oil the 6 cans and fill with dough to a little over half full. Divide batter evenly. Bake at 350 degrees F for 60 minutes.
These are good hot or cold.
6 empty 15 ounce cans, labels
removed and washed thoroughly
1 pound raisins
2 cups boiling water
2 teaspoons baking soda
2 heaping tablespoons shortening
2 eggs
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons cinnamon raisin mixture
1/2 cup chopped nuts (optional)
Tin Can Raisin Bread
Preparation
Mix raisins, boiling water, baking soda and shortening together. Let set overnight in the refrigerator.
Add remaining ingredients to refrigerated mixture; mix well. Oil the 6 cans and fill with dough to a little over half full. Divide batter evenly. Bake at 350 degrees F for 60 minutes.
These are good hot or cold.
Tuesday, November 03, 2009
Dinner: Big Eds Cajun Shrimp Soup
Ingredients
* 1 tablespoon butter
* 1/2 cup chopped green bell pepper
* 1/4 cup sliced green onions
* 1 clove garlic, minced
* 3 cups tomato-vegetable juice cocktail
* 1 (8 ounce) bottle clam juice
* 1/2 cup water
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon red pepper flakes
* 1 bay leaf
* 1/2 teaspoon salt
* 1/2 cup uncooked long-grain white rice
* 3/4 pound fresh shrimp, peeled and deveined
* hot pepper sauce to taste
Directions
1. Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
2. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
* 1 tablespoon butter
* 1/2 cup chopped green bell pepper
* 1/4 cup sliced green onions
* 1 clove garlic, minced
* 3 cups tomato-vegetable juice cocktail
* 1 (8 ounce) bottle clam juice
* 1/2 cup water
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon red pepper flakes
* 1 bay leaf
* 1/2 teaspoon salt
* 1/2 cup uncooked long-grain white rice
* 3/4 pound fresh shrimp, peeled and deveined
* hot pepper sauce to taste
Directions
1. Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
2. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
Sunday, November 01, 2009
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