Tag: garbanzo beans
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 10 ounces cremini mushrooms, cut into quarters
- 1 5 ounces shiitaki mushrooms, cut into quarters
- 2 tablespoons cilantro stems, chopped
- 2 tablespoons dill stems, chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 medium red pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon roasted cumin seeds, crushed
- 1 cup tomato sauce, homemade or store bought
- 1 can red beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 2 cups mushroom broth
- 2 teaspoons salt
Heat a saucepan with 2 tablespoons butter and 1 tablespoon oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes or till the mushrooms are golden brown. Take out with a slotted spoon and keep aside. Reheat the pan and add the remaining tablespoon of oil. Add the cilantro stems, dill stems, onion, garlic, red pepper, cumin seeds and chili powder. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and sauté for another 5 minutes on medium heat. Add the beans, mushroom broth and salt. Simmer covered for 20 minutes. Take the lid off and add the mushrooms. Take for seasonings and garnish with cilantro and dill. Serve with mushroom quinoa.
- 1 cup white quinoa, rinsed
- 1 tablespoon extra virgin olive oil
- 2 cups mushroom broth
- 1 teaspoon salt
Heat a small saucepan with the oil and add the rinsed quinoa. Saute on medium high heat for 2 minutes. Add the mushroom broth and salt. Bring to a boil and simmer till the moisture has evaporated on the surface. Cover with lid and lower the heat and cook for another 10 to 15 minutes or till the quinoa is cooked through.
Here is another summer dish that is super simple to make and delicious at the same time. I made this one for a barbecue we were invited to. I offered to make a bean salad and decided to add juicy nectarines to the mix.
Like mangoes, nectarines add a delicious sweet, tangy aspect to any dish.
I used garbanzo, kidney and black beans. I added green onions, cilantro and the nectarines- that is it. You can assemble this salad in advance and refrigerate it until you serve your meal. In fact it tastes better if you dress it in advance and let it sit for a while. The flavors marry each other and taste delicious.
Speaking of the dressing, I made an orange chipotle one for this salad. I juiced two large navel oranges, one lemon and paired them with a chipotle pepper, honey and olive oil. It resulted in a delicious, fresh tasting dressing. I mixed the salad with the dressing and kept in the fridge until we were ready to go for the get together.
The salad was served with some lamp burgers and corn. Everything was delicious, especially the salad. It was a perfect balance of spice, sweet and tangy- my favorite flavor combination!
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