STYLETHREAD -- LET'S TALK SHOP!

 

i recently made a black bean/corn and cheesy rice dish that my bf LOVED.  but, since i was low on time and ingredients, i used Rice-A-Roni Spanish style rice (prepared as directed w/can of tomatoes), i used onion, 1 can black beans, 1 can corn, and a mix of spicy cheeses (pepper jack,etc..) on top.  i added shrimp for protein (but you don't have to).  also the next day as left overs i added sour cream (it was really good this way).  next time i will do fresh tomatoes and brown rice w/spices that i have on hand and cilantro. 

here's the recipe that i worked off of:

Black Beans and Rice

Ingredients:

• 2 15 oz. cans black beans, drained


• 1 c. onion, chopped


• 4 cloves garlic, minced


• 1 tbsp. cilantro


• 14 oz. can diced tomatoes (low sodium)


• 1/2 c. frozen corn niblets, thawed


• 1 c. hot cooked rice


• 1/4 c. jalapeño jack cheese, shredded


• 1/2 tsp. cumin


• 1/2 tsp. chili powder


• red pepper flakes to taste (optional)

Directions:

1. Sauté 3/4 cup onions, garlic, and bay leaves in oil.


2. Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.


3. Simmer until heated through and flavors meld.


4. Make a mold of cooked rice on a platter.


5. Pour bean mixture over the rice.


6. Garnish with 1/4 cup chopped onions.


7. Sprinkle cheese over the beans.

Serves: 4

Serving size: 1/4 cup rice and 1 1/4 cup beans

Nutritional analysis (per serving):

307 calories
15 g protein
3 g fat
2 g sat. fat
55 g carbohydrate
12 g fiber

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you could also do a tapas type of meal.  when i go to tapas restaurants i usually order spicy potatoes, a goat cheese appetizer, stuffed mushrooms, etc...

here's some that i have been meaning to try:

FIG AND GOAT CHEESE CROSTINI

Active time: 40 min Start to finish: 1 hr

click photo to enlarge

3 tablespoons minced shallot
2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme
1/2 Turkish or 1/4 California bay leaf
1 1/2 tablespoons unsalted butter
1/4 lb dried Black Mission figs, finely chopped (3/4 cup)
3/4 cup Port
1/4 teaspoon salt
1/8 teaspoon black pepper
12 (1/2-inch-thick) diagonally cut baguette slices
1 tablespoon olive oil
6 oz soft mild goat cheese at room temperature
2 fresh ripe figs, cut into 1/2-inch pieces

Garnish: fresh thyme leaves

Make savory fig jam:
Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced thyme and salt and pepper to taste.

Make toasts while jam cools:
Put oven rack in middle position and preheat to 350°F.

Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.

Assemble crostini:
Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.

Cooks' notes:
• Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
• Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.

Makes 24 hors d'oeuvres.

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Spicy Potatoes

PREP AND COOK TIME: About 25 minutes, plus 1 1/2 hours to marinate

NOTES: Start preparing these sweet-hot garlicky potatoes from Alur-Kundargi (through step 2) about 2 hours ahead so they can marinate in the sauce. Scoop the potatoes into the chapatis or whole-wheat tortillas to eat like burritos; for appetizer portions, cut the bread into wedges and use them to scoop up the potatoes.

MAKES: 8 servings

2 pounds thin-skinned potatoes

1/4 cup minced garlic

2 tablespoons vegetable oil

1 cup ketchup

1 tablespoon pav-bhaji masala, purchased or homemade (recipe follows)

Salt

Indian red chili powder or cayenne

Chopped fresh cilantro

8 chapatis or whole-wheat tortillas (7 in.)

1. Peel potatoes and cut into 3/4-inch chunks. In a 3- to 4-quart pan over high heat, bring 1 quart water and the potatoes to a boil. Reduce heat, cover, and simmer until potatoes are almost tender when pierced, 7 to 10 minutes. Drain and return to pan.

2. Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir garlic in oil until it begins to turn golden, about 2 minutes. Add ketchup, pav-bhaji masala, and salt and chili powder to taste. Add the seasoned ketchup to potatoes and mix to coat. Cover and let stand about 1 1/2 hours.

3. Pour potatoes into a 10- by 15-inch nonstick baking pan. Bake in a 375° regular or convection oven, stirring occasionally, until potatoes are tender when pierced, 10 to 15 minutes. Scrape into a bowl and sprinkle with cilantro. Serve with chapatis (see notes).

Per serving: 292 cal., 19% (56 cal.) from fat; 6.9 g protein; 6.2 g fat (1 g sat.); 54 g carbo (4.5 g fiber); 744 mg sodium; 0 mg chol.