Southwest Bean Salad

I was in the grocery store last week picking up some last minute items when I saw a can of Southwest Bean Salad. I gave it a glance and didn't even note who it was made by or exactly what the ingredients were in it, though I did note in the picture on the label that there was corn and black beans. I knew I had all kinds of beans at home so I started thinking, why not just customize my own. Now I was on a mission! I scanned the internet, gave up and went into the kitchen. This is what I came up with. I am sure it was much better than that can I had in my hand back in the store. This salad says "summer days" to me. Not to mention it went great for our 4th of July cookout.

Southwestern Bean Salad

Compliments of RecipeAddict

Ingredients

1 cup fresh, or thawed frozen corn

1 cup black beans, rinsed and drained

1 cup kidney beans, rinsed and drained

1 cup pinto bean, rinsed and drained

1 cup black eyed peas, rinsed and drained

1 large or 2 small tomatoes, diced

1/2 jalepeno pepper, minced

1/4 large red onion, diced

1 large garlic clove, minced

1/4 cup champagne vinegar

2 tablespoons extra virgin olive oil

1/4 cup lime juice

1 teaspoon dried cilantro (I wish I had of thought to grab some fresh)

Directions

In a large bowl, whisk vinegar, oil, lime juice, and garlic together. Rinse and drain all of your beans. Add to dressing. Add in the tomatoes, jalepeno, onion, and cilantro. Stir to combine. Refrigerate for 8 hours to allow the flavors to marry.

Makes 6 to 8 Servings

This recipe can be made with a vast array of beans and or spices. I have to go stock up on some different varieties of beans now. We hope you are keeping cool during these hot and humid summer months.

I am submitting this to Deb at Kahakai Kitchen for Souper Sundays .

And also to Reeni at Cinnamon Sice and Everything Nice for the July Side Dish Showdown .

And also to Siri's Corner who is hosting this month's My Legume Love Affair for Susan at The Well Seasoned Cook .

If you're not already blogging along with us, what are you waiting for? Stop on by and have some fun. 

 

 

Carla and Michael

Pork Chops with Tarragon Sauce and Cornichons, also Bamies Me Saltsa

I was searching through my lists of recipes that I want to make (someday) and I came across these Pork Chops with Tarragon Sauce and Cornichons , from a November 2008 Bon Appetit Magazine. I have seen many a recipe for hot entrees using cornichons and though I've never "cooked" with them, I do love snacking on these little pickles or chopping them up into tuna, chicken, or ham salad. So I figured why not give it a try. I was sure Michael would object. I could just hear him saying "Pickles in a warmed sauce?". Me: "Well you can just push them to the side". He actually loved this recipe saying, "You could make this again tomorrow night". Wow, what a shock, he didn't even push the pickles to the side and ate every bite! If you are looking for something different to make for dinner tonight, this is it.

Pork Chops with Tarragon Sauce and Cornichons

Adapted from Bon Appetit Magazine, November 2008

Ingredients

6 tablespoons (3/4 stick) butter, cut into 6 pieces, divided
4 3/4-inch-thick pork rib chops
5 teaspoons chopped fresh tarragon, divided
1/2 cup sliced shallots (about 2 large)
1/4 cup thinly sliced cornichons (gherkins)
1 tablespoon whole grain mustard
1/2 cup low-salt chicken broth
1/4 cup apple juice (substituted apple sauce, no apple juice)


Directions

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Sprinkle chops with salt, pepper, and 2 teaspoons tarragon. Add chops to skillet; cook until browned and cooked through, adjusting heat to medium if browning too quickly, about 5 minutes per side. Transfer to plate; cover to keep warm.
Add shallots to same skillet; sauté 2 minutes. Stir in 2 teaspoons tarragon, cornichons, mustard, broth, and juice; boil until sauce thickens slightly, about 3 minutes. Remove from heat. Whisk in 4 tablespoons butter, 1 piece at a time. Season with salt and pepper. Transfer chops to plates. Spoon sauce over; top with 1 teaspoon tarragon.
Makes 4 Servings

These are the ingredients for Bamies Me Saltsa . It is a Greek Recipe for Okra with Tomatoes. There are a great many of these Bamies posted throughout the internet. Some call for the addition of parsley, while others call for cider vinegar, some just say vinegar. Either way they are very good as a side dish. This recipe is also used replacing the okra with green beans. Which I plan on making in the next few days.Very delicious recipe. This was the first time I ever braised vegetables in olive oil.

Bamies Me Saltsa or Okra with Tomatoes

Adapted from Recipe Zarr

Ingredients

1 lb okra, small, fresh

salt
1/2 cup olive oil
2 medium onions, chopped
1 lb fresh tomato, peeled, seeded and chopped
1/2 cup cider vinegar
1 teaspoon sugar
salt and pepper

Directions

Trim the okra, wash, drain well and place in a dish with a little salt and the vinegar. Let stand for 30 minutes. Rinse well and dry completely.Heat the oil over medium heat in a large frying pan that has a lid. Add the onion and cook until translucent.Add the okra and cook, stirring frequently, until they are slightly browned.
Add the tomatoes, salt and pepper and sugar.Cover the frying pan and simmer for about 30-45 minutes, or until tender.
Makes 4 Servings

I am sending this to Joanne for her June Regional Recipes: Greece , and also to Reeni for this months Side Dish Showdown .

I am also sending the Pork Chops with Tarragon Sauce and Cornichons to Ivonne at Cream Puffs in Venice for Magazine Mondays.

  

 

Just in case you were wondering; NO, Micheal does NOT eat okra.

Carla and Michael

Spring Chicken and Risotto

  Spring is here, though it feels like summer already. Although we haven't had much in the way of April showers, we do have May flowers. Something to smile about after a rough week.

  You may have noticed that we've been participating in the I Heart Cooking Club challenge lately. We are going to be participating in more challenges as we go along. Starting this week we will be joining Reeni at

Cinnamon Spice and Everything Nice forSide Dish Showdown which is featuring Spring Vegetables for the month of May. Also, we will be joining Ivonne at Creampuffs in Venice for Magazine Mondays . You can visit their home pages and read about these wonderful challenges by clicking on the appropriate links.

That being said, I am sending this lovely recipe for Risotto with Spring Greens over to Reeni for the Side Dish Showdown and Ivonne for Magazine Mondays. Michael was making simple herb roasted chicken with the herbs we grow in our garden, so I wanted something to compliment it. I thought this risotto I had marked in the June 2009 issue of Oprah Magazine sounded perfect.

Minimal ingredients. Arborio rice, boullion, spinach, shallot, green onion, Parmesan cheese, olive oil, butter and salt.

Start by heating your stock in a small sauce pan. In another pan saute shallot in olive oil until soft. Add rice and saute, stirring to coat with the oil, 2 to 3 minutes. Pour a ladleful of hot stock into the rice mixture and stir until stock is absorbed. Continue doing this, 1 ladleful at a time for approximately 14 minutes. Stirring all the while until the rice becomes creamy. Then add your greens and continue to add the stock for another 2 minutes. Add butter and salt.

I topped this with fresh scallions.

A variety of fresh herbs from our garden was mixed with extra virgin olive oil.

Then brushed under the skin.

And on top of the skin.

So simple, yet so delicious.

Risotto with Spring Greens

Adapted from Oprah Magazine June 2009

Ingredients

8 cups unsalted chicken stock, preferably homemade(I made vegetable stock from a base-see photo)

3 Tbsp. olive oil
1 shallot, chopped
2 cups Italian Arborio or carnaroli rice
2 cups chopped fresh spring greens, such as spinach, chard, turnip greens, or arugula
4 ounces prosciutto, diced into 1/4-inch pieces (I omitted)
1 Tbsp. butter
1/2 tsp. sea salt
Freshly ground pepper
Pecorino Romano or Parmesan cheese, grated

Directions

Add chicken stock to a pot and bring to a simmer.

Heat olive oil in a large, heavy pot over medium-high heat. Sauté shallot until just soft. Add rice and sauté, stirring frequently, 2 to 3 minutes.
Pour a ladleful of hot chicken stock into the mixture; stir constantly until the stock evaporates. Pour another ladleful in and stir until stock is absorbed. Keep doing this for 14 minutes longer. Add just enough hot chicken stock each time to keep the rice from sticking. Slowly, the rice will become creamy.
After that 14 minutes, when the rice is getting softer but is still not entirely cooked in the center, add greens. Continue adding stock for another 2 minutes, then add prosciutto. Stir another minute and continue adding chicken stock until the rice has just the right texture: Each grain should retain its shape, but the overall risotto should have a velvety creaminess. Add butter and salt.
Season to taste with pepper, and serve with lots of grated cheese.
Makes 4 Servings
Note: I cut this recipe in half
 

Michael, Whiskey Willie (mom and dad's baby boy on the left), and Angel.

(we hope to be adding Willie to our family in the near future)

We will forever miss them so.

Michael and Carla