Tuesday, November 8, 2011
Updates....and chicken
Over the weekend I re-introduced wheat (and all its forms) back into my diet. Well I have been sick for the past two days with all the symptoms previously experienced before the elimination began. I am taking wheat (and all its forms) out of my diet atleast for now...re-test later on down the road. However, I also made hummus over the weekend....was and still is yummy!!!!! Also tonight I made home-made chicken nuggets using brown rice flour....this ingredient has become a new favorite!
Wednesday, November 2, 2011
Black Beans, Yellow Rice, Chicken, and Brussel Sprouts
Tonight was epic.....I had four pots cooking food and all of my food came out hot and cooked perfectly. The black beans cooked all day (crockpot) and were amazing, the yellow rice (although I prefer the packaged in the yellow wrapper) was really yummy, chicken with smoked chipotle seasonings, and brussel sprouts. I cooked enough food to feed an army...too bad I ate by myself tonight.
Black Beans Recipe:
1 cup dry black beans, soaked overnight and drained
4 cups of water
1 small onion, chopped
1 small carrot, chopped
2 cloves of garlic, minced
1 bay leaf
1 tsp. cumin
In a 3-quart saucepan, combine beans, water, onion, carrot, garlic, and bay leaf. Bring to a boil over medium heat and simmer, uncovered, about 2 1/2 hours, or until beans are tender and almost all liquid is absorbed. Discard bay leaf. (May be made up to 2 days ahead; reheat before serving).
Yellow Rice Recipe:
2 cups chicken stock
1 small onion, finely chopped
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. tumeric
1 cup uncooked long-grain brown rice
In a 2-quart saucepan over low heat, sautee onions in oil until tender, about 5 minutes. Add the garlic and sautee 1 minute. Stir in tumeric, then rice. Add stock. Bring to a boil, cover and simmer 45 minutes over low heat, or until rice is tender and all liquid is absorbed. Do not Stir. Spoon beans over rice.
Black Beans Recipe:
1 cup dry black beans, soaked overnight and drained
4 cups of water
1 small onion, chopped
1 small carrot, chopped
2 cloves of garlic, minced
1 bay leaf
1 tsp. cumin
In a 3-quart saucepan, combine beans, water, onion, carrot, garlic, and bay leaf. Bring to a boil over medium heat and simmer, uncovered, about 2 1/2 hours, or until beans are tender and almost all liquid is absorbed. Discard bay leaf. (May be made up to 2 days ahead; reheat before serving).
Yellow Rice Recipe:
2 cups chicken stock
1 small onion, finely chopped
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. tumeric
1 cup uncooked long-grain brown rice
In a 2-quart saucepan over low heat, sautee onions in oil until tender, about 5 minutes. Add the garlic and sautee 1 minute. Stir in tumeric, then rice. Add stock. Bring to a boil, cover and simmer 45 minutes over low heat, or until rice is tender and all liquid is absorbed. Do not Stir. Spoon beans over rice.
Homemade Black Beans and Yellow Rice.....
Recipe to come this evening!!!! I soaked the blackbeans last night and have them doctored up and in the crock pot! I have been craving mexican style food for a while now and I am thrilled that I can enjoy the comforts of real food! Pictures to come later tonight.
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