Finally, I have a recipe to make a pot of black beans while you whisk off to work. When you return home the beans are ready to eat. Make sure you have a crock pot that goes to a warm setting once it finishes cooking.
Grocery shopping list: Dried Black Beans, Garlic Powder, Bay leaves, Extra Virgin Olive Oil, Cumin, Black Pepper, Chipotle Powder, Pink Himalayan Sea Salt, Italian Seasonings.
Great as a soup, salad topper or side item.
2 lbs of dried black beans (soaked overnight in water then rinsed)
2 32 oz of Water or Broth
2 tbsp garlic powder
3 dried bay leaves
3 tbsp extra virgin olive oil
1 tsp of cumin
1 tsp black pepper
1 red onion or sweet onion (diced)
5 garlic cloves (diced)
2 pinches of italian seasonings
- Soak beans over night in water (1 part beans, 2 parts water).
- Rinse and drain the beans.
- Add organic broth (chicken, vegetable) until you reach 1 inch above the top layer of the beans.
- Add seasonings, onions, and garlic.
- Cook in crockpot for 10 hours.
- Add 1 cup to the beans to a bowl then enhance the flavor with pink himalayan sea salt, chipotle powder, olive oil.
- Great as a soup, salad topper (drain off liquid) or side for an entree.
SPICY SWEET POTATO FRIES (serving size 1-2)
1 large sweet potato cut into fries
1 TBSP Olive Oil
1/8 tsp salt
1/8 tsp Mc Cormick Chipotle Powder
1/4 tsp Smoked Paprika
1/4 tsp Cumin powder
2 Fresh Garlic gloves minced
1 TBSP Maple Syrup (omit for diabetics)
2 TBSP of Fresh Cilantro minced
1. Drizzle Olive onto fries. Massage the olive oil onto all the fries.
2. Add sea salt then bake the fries for 10 minutes at 450 degrees F
3. Add half of minsed garlic, chipotle powder, cumin, and paprika
4. Finish Baking the fries for 15 minutes at 450 degrees F
5. Drizzle maple syrup onto the fries
6. Mix the fresh cilantro and the other half of the fresh garlic onto the fries
7. Garnish the fries with the cilantro and garlic mixture
*This recipe was inspired by the Terra spicy sweet potato chips and the Tastemade’s video*
Chilean Sea Bass in Teriyaki Ginger & Basil Butter Sauce by Wholistically Improve You
- Four 6oz Chilean Sea Bass Filet (substitute with tilapia if you are on a tight budget)
- 1 cup of flour seasoned with 1 tablespoon of salt and 1 tablespoon of black pepper, refrigerate
- Kosher Salt
- Black Pepper
- 1 cup water
- 4 inches of fresh ginger, thinly sliced
- ¼ cup honey
- ¼ cup Kikkoman roasted garlic teriyaki sauce
- ¼ cup Andre Champagne (any sweet & good tasting champagne)
- 1/8 red pepper flakes, crushed lightly with your thumb to release natural oils
- 8-10 leaves of fresh basil, coarsely chopped
Here we go…
- Season Chilean Sea Bass lightly with season salt and black pepper, refrigerate.
- Warm up frying pan with heat only.
- In a 2qt skillet add water, ginger, honey, teriyaki sauce, and champagne, and red pepper flakes. Boil.
- Add ¼ cup olive oil and 2 tablespoons of butter to the frying pan. Allow oil to heat up.
- Lightly flour the fish then pan fry, until the flour is lightly golden brown on both sides; about 3.5 minutes on each side.
- Remove the fish from the frying pan and hold in a degree oven. If you are cooking tilapia/dover sole, you can just hold the fish at 200 degrees.
- Add the teriyaki sauce to the frying pan with the hot oil/butter. Hear the sizzle. Add a few fresh basil leaves and allow the sauce to reduce. Add more fresh basil until you just begin to taste the basil.
- Laddle the sauce onto a plate, add the fish on top of the teriyaki sauce, then garnish with fresh basil.
- Serve with 2 pounds sautéed baby spinach and 4 pints assorted mushrooms (shiitake, cremini, portobello).