How To make Black Bean and Papaya Relish
FOR THE BEANS:
1/3 c Dried black beans
1 Stick cinnamon
2 Cloves garlic
4 Peppercorns
FOR THE SALAD:
1 Ripe papaya peeled, seeded d
1 Med jicama (to yield 3 1/2 c
FOR THE DRESSING:
2 Garlic cloves, peeled and mi
3 Shallots, peeled and chopped
1/4 ts Ground cumin
2 tb Freshly squeezed lime juice
3 tb Sherry vinegar
1/3 c Freshly squeezed orange juic
2 tb Olive oil
1 pn Cayenne pepper
PLACE THE BEANS IN A SIEVE and wash them well under cold running water, picking through them to clean. Either soak them in cold water to cover overnight, or bring them to a boil. Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour. Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. Drain and chill well. Combine the beans with the papaya and jicama. For the dressing, peel and mince the garlic and shallots. Combine them in a small bowl with the remaining ingredients. Combine the dressing with the jicama, papaya and beans. Let the salad sit refrigerated for at least 20 minutes before serving. Serves 6. (If you can't find jicama, you can use peeled apple.)
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Schezwan Sauce Recipe | Homemade Schezwan Sauce | Chinese Sauce | Kanak's Kitchen
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INGREDIENTS:
100 gms dry red chillies
50 gms kashmiri/bedki red chillies
7-8 tbsp oil
1/2 cup finely chopped garlic
4-5 tbsp finely chopped ginger
salt
1tsp soy sauce
1 tsp sugar
3 tbsp vinegar
2-3 tbsp tomato sauce
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pasta recipes arabic style
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Nachos | How to Make Nachos | Black Bean Chili Nachos | Cheese Nachos | Vegetarian Chili Nachos
Nachos are a Tex-Mex dish from northern Mexico that consists of heated tortilla chips covered with melted cheese , often served as a snack or appetizer.
More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish.
Ignacio El Nacho Anaya is credited for creating the dish in 1940; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.
Nachos | How to Make Nachos | Black Bean Chili Nachos | Cheese Nachos | Vegetarian Chili Nachos
*Ingredients to make Black Bean Chili *
Black Bean - 14 oz
Onion - 1
Garlic Cloves - 6
Jalapeno Peppers- 4
Cilantro - 1/4 cup
Oil - 1 tbsp
Cumin Powder - 1 tsp
Tomato Paste - 1 tbsp
Hot sauce - 2 tbsp
Salt - for taste
**Nachos toppings**
Sweet corn - 1/4 cup
Mexican cheese blend - 1/4 cup
Tortilla chips - 2 cups
Guacamole - 1/4 cup
Sour Cream - 1/4 cup
Salsa - 1/4 cup
Lime Wedges - 2
Jalapenos- 2
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Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.
Forget Kombucha, There's a New Bubbly Probiotic Drink In Town
RECIPE...
Strawberry Kvass, a refreshing fermented beverage, carries with it a sense of time-honored tradition and a punch of bright, berry flavor. Originating from Eastern Europe, Kvass is typically made with rye bread or beets, but this strawberry variant brings in a sweet and tart profile that's perfect for those warmer days. Strawberries, those summer gems, are the star of this recipe. We're talking two pounds of these juicy red delights going into a brew that's nothing short of a fruit lover's dream. And it’s not just a wonderful beverage, it’s an experience. Watching the strawberries releasing their ruby-red juices, seeing the bubbles of fermentation, smelling that sweet aroma—it's all part of the journey.
Now let’s talk about the magic of fermentation. We've got sugar, the fuel for fermentation, dissolved into water, and then poured over the strawberries. It's as simple as that. And what follows next is the most beautiful thing: we stir the mixture thrice a day, getting in there, agitating everything, helping the fermentation along. Over 3 to 5 days, you’ll watch as the natural yeasts get to work, turning that sugar into slightly fizzy, deliciously tart kvass. It's a bit of patience, a dash of magic, and a whole lot of flavor payoff. Remember to pour yourself a glass, kick back, and relish the tangy, fruity goodness of your homemade kvass. Here's to the joy of fermentation and the simplicity of ingredients coming together to create something special.
P.S. Try this out with your favorite fresh fruit, too. I really dig strawberries and pineapple. Get creative. ???????? Adam
#Kombucha #Fermentation #Probiotic #SummerDrink #Healthy #HealthyRecipes #QuickAndEasy #Cooking #NoCookRecipe #OmnivorousAdam