Here is a link to the recipe via Smitten Kitchen.
Rosemary, Sea Salt, and Olive Oil Flat Bread
I will share them this evening with a friend, some homemade bruschetta, good cheese, and cold wine on a porch in DC.
Showing posts with label homemade. Show all posts
Showing posts with label homemade. Show all posts
Wednesday, July 25, 2012
Homemade Flat Bread
I saw on a friends Pinterest the other day, a flat bread recipe from the blog Smitten Kitchen. I used to read this blog very often in the past. but have not in quite a few months. As usual with anything you forget about, it inspires you all over again! So, this morning I made Rosemary and Olive Oil Flat Breads. They were very easy to make, made my kitchen smell great, and used up a nice amount of the fresh rosemary that I have been growing on my DC porch.
Here is a link to the recipe via Smitten Kitchen.
Rosemary, Sea Salt, and Olive Oil Flat Bread
Here is a link to the recipe via Smitten Kitchen.
Rosemary, Sea Salt, and Olive Oil Flat Bread
Thursday, July 5, 2012
Cucumber Salad
My mom gave me six cucumbers from her garden this week! I had no idea what to do with that amount of cucumbers so I searched for a cucumber salad recipe. I ended up using a Martha Stewart one that I found [here] It is super easy and quick to make and is a refreshing side dish for a picnic or a simple salad to make for a weekend lunch.
Monday, April 23, 2012
Spicy Black-Bean Soup
A visit to my local library had me pick up a copy of Everyday Food -Fresh Flavor Fast. I have long been a subscriber [since its first issue!] of Everyday Food. I like the simplicity of their recipes and that the ingredients are usually pretty easy to locate in any local grocery store.
The last two weeks I have made this Spicy Black Bean Soup. Now, while I love spicy food, I have kept this soup more tame by removing the ribs and most of the seeds from the jalapeno pepper. I also omit the cooked ham that the recipe calls for and add a small scoop of brown rice and a handful of diced green pepper instead. [healthier and more filling!] If I am feeling especially like I want some fat, I will add some crumbled bacon.
Spicy Black Bean Soup [adapted from Every Day Food- Fresh Food Fast]
1 tablespoon of olive oil
1 small red onion, chopped finely
1 jalapeno chili pepper, finely chopped [ribs and seeds removed for desired heat]
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon italian seasoning
3 cans of organic black beans, [15.5 oz each] drained and rinsed
4 cups of water, plus more if needed
1 1/2 c cooked brown rice
a handful of chopped cilantro, plus more for garnish
1 cup of finely chopped green pepperm for garnish
a sprinkle of queso fresco
a dash of your favorite hot suace
1. In a large dutch oven heat olive oil over medium heat and add onion. Cook until soften 3-4 minutes. Next, add jalapeno, cumin, italian seasonin, and garlic, cook and stir for another 3-4 minutes. [cook brown rice according to package instructions while the soup cooks]
2. Add black beans and water and simmer for 10-12 minutes.
3. Working in two batches, transfer the soup to a heat resistant blender [leaing the middle plastic cap off] and cover with a clean dish towel] Blend until the soup misture is liquified. Pour this in to a large serving size bowl, repate with remaining mixture.
4. To serve, ladel the soup in to a bowl, add a scoop of brown rice, and garnish with cilantro, green pepper, and queso fresco with a dash of hot sauce.
The last two weeks I have made this Spicy Black Bean Soup. Now, while I love spicy food, I have kept this soup more tame by removing the ribs and most of the seeds from the jalapeno pepper. I also omit the cooked ham that the recipe calls for and add a small scoop of brown rice and a handful of diced green pepper instead. [healthier and more filling!] If I am feeling especially like I want some fat, I will add some crumbled bacon.
Spicy Black Bean Soup [adapted from Every Day Food- Fresh Food Fast]
1 tablespoon of olive oil
1 small red onion, chopped finely
1 jalapeno chili pepper, finely chopped [ribs and seeds removed for desired heat]
4 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon italian seasoning
3 cans of organic black beans, [15.5 oz each] drained and rinsed
4 cups of water, plus more if needed
1 1/2 c cooked brown rice
a handful of chopped cilantro, plus more for garnish
1 cup of finely chopped green pepperm for garnish
a sprinkle of queso fresco
a dash of your favorite hot suace
1. In a large dutch oven heat olive oil over medium heat and add onion. Cook until soften 3-4 minutes. Next, add jalapeno, cumin, italian seasonin, and garlic, cook and stir for another 3-4 minutes. [cook brown rice according to package instructions while the soup cooks]
2. Add black beans and water and simmer for 10-12 minutes.
3. Working in two batches, transfer the soup to a heat resistant blender [leaing the middle plastic cap off] and cover with a clean dish towel] Blend until the soup misture is liquified. Pour this in to a large serving size bowl, repate with remaining mixture.
4. To serve, ladel the soup in to a bowl, add a scoop of brown rice, and garnish with cilantro, green pepper, and queso fresco with a dash of hot sauce.
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