Mexican Black Beans

This is a Mexican dish many will adore. A versatile appetizer it will appeal to both kids and adults. Both the vegetarians and the carnivores will love it, too. Thus it is a brilliant choice for entertaining mixed company. It can be served as a dip for nachos, chips, or pita bread, or stuff it in tortilla, fajitas, or burritos for a substantial snack. When paired with tacos, rice, or quinoa they also make a filling and nutritious meal. Eat it with tortilla soup or cucumber salad for a light lunch. And naturally, it always makes a wonderful side dish to Mexican or Cuban meals as it fits splendid in Caribbean cuisine.

Keep them in an airtight container and store in the fridge for a shorter time or in the freezer for longer periods. The longer you keep them the better as the dish develops while the flavors deepen and meld together. If you’re planning a Mexican-themed party this is great to make ahead as you can make as much as you want because it stores easily and is such a flexible dish. You can serve it a number of different ways and never get tired of it. Especially if spiced with jalapeno peppers, this Mexican staple is splendid with an ice-cold beverage. If it is served with a Spanish red wine or a rich and full-bodied Zinfadel you’re on for an unforgettable evening. But of course, this also pairs well with chilled beer for a relaxing afternoon by the pool or even in front of the TV watching your favorite show.

Frijoles Negros in Spanish, these black beans is a great source of fiber and low-fat protein. Vegetarians love them using them as a substitute to meat. It can be said that no Mexican can live without these nutritious and flavorful beans. It is a very simple dish and so easy to prepare, It is beast to use the dried variety of Mexican black beans rather than the canned ones. Not only do they have better flavor and texture but all their nutrients are kept intact. And not only that, they are also more affordable!

Ingredients

1 ¼ cups dried black beans
1 ½ teaspoons salt
3 tablespoons olive oil
5 tablespoons minced onion
4 garlic cloves (minced)
6 canned plum tomatoes (chopped)
¼ cup of liquid from the canned plum tomatoes
1 jalapeno chili (minced)
2 tablespoons minced cilantro leaves

1. Pour the dried beans in a pot and cover with water. Be sure that the beans should sit at least 5 inches below the water line. Soak overnight, then drain.
2. Pour the beans into a clean pot. Add 4 cups of fresh water and bring to a boil. Cover partially then reduce the heat to low. Simmer for 1 ½ hours, or until beans are tender.
3. Pour half the beans and their cooking water into a food processor or blender. Add the salt and then puree. Pour the puree back into the pot with the whole beans. Mix well.
4. In a large skillet heat the oil over medium high heat. Then sauté the onion and garlic, until they become light brown. Add the tomatoes, the tomato liquid, and the chili. Bring to a simmer, then cover and cook for another 10 minutes.
5. Mix all together the tomato mixture, the beans, and the cilantro. Place on low heat and bring to a simmer. Then simmer for 5 minutes.

Chicken Peanut Butter Stew

We've all known and loved peanut butter since childhood. What would our school lunches or couch-potato snacks have been without peanut butter or any other sandwich recipes like PB&J sandwich? Whether you're a fan of creamy or chunky, peanut butter has always had a place in American culture. But have you ever wondered how peanut butter came about? And how did it become so popular? In honor of National Peanut Butter Day, which is January 24, we delve into some peanut butter history and trivia.

Peanut butter actually dates back to Aztec times. The Aztecs mashed roasted peanuts into a paste, somewhat different from what we know of as peanut butter today. But many people have been credited with the title of peanut-butter-inventor, among them George Washington Carver. However, he did not invent peanut butter; instead he promoted more than 300 uses for peanuts, among other crops such as soy beans and sweet potatoes.

The actual invention of peanut butter, its process of manufacture and the machinery used to make it, can be credited to at least three doctors/inventors. In 1884 Marcellus Gilmore Edson of Canada patented peanut paste, the finished product from milling roasted peanuts between two heated surfaces. In 1895 Dr. John Harvey Kellogg (the creator of Kellogg's cereal) patented a process for creating peanut butter from raw peanuts. He marketed it as a healthy protein substitute for patients without teeth.Now in the modern days we use peanut in many different ways like on salads, sandwiches of course or just as a dip. Based on a traditional African dish, this stew uses peanut butter to add unique flavor.

Ingredients

1 whole chicken ((3 to 3 ½ lbs, cut into 10 pieces)
1 teaspoon salt
15 oz. whole tomatoes in juice
2 tablespoons tomato paste
1/4 cup peanut oil
1 medium onion, chopped
4 garlic cloves, minced stirred with 1 teaspoon salt
1 1/4 teaspoons cayenne pepper
1/2 cup smooth peanut butter (room temperature)
1 3/4 cups chicken stock
1 lb. sweet potato, peeled and cut into 1 in. chunks
1 cup chopped carrots
1 cup chopped celery

1. Lay the chicken pieces out on a baking sheet and sprinkle with salt. Let stand at room temperature for 30 minutes.

2. In the meantime, place the tomatoes (with the liquid from their can) in a food processor and pulse until finely chopped. Add ¼ cup of water and stir until well blended.

3. Pour oil into a large, heavy skillet placed over medium heat. Add the chicken and cook in batches until golden on every side. Remove with tongs and place in a 7 quart pot.

4. Remove all but 2 tablespoons of fat from skillet. Add the onion and sauté until golden Add tomato-water mixture, tomato paste, garlic-salt mixture, and cayenne.

5. In a bowl, stir together the peanut butter and 1 cup stock. Stir in the peanut butter mixture, ¾ cup of stock to the pot, carrots, and celery. Bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring now and then until chicken is tender.

6. Stir the sweet potato into stew. Cover and simmer for about 10 minutes, or until the potato is tender.

A Different kind of Beef Stew

This stew is so rich and flavorful, easy to prepare and so exciting to wait until it cooks. Know why I said exciting? Simply because this fabulous beef stew contains everyone’s meal partner, the ever famous coffee. Yes, there is coffee in this stew recipe. Coffee lovers like you will surely love this beef stew. And your husband will love this even more especially if you are the one who prepare it. Many more odd but delicious recipes are found within the link and some even call it cooking videos website cause it also have videos, so feel free to drop by.

Prepare java beef stew by weekend and let everyone enjoy your java beef stew that is made more flavorful both by the red wine and the brewed coffee. Check the ingredients of this stew and I’m sure the ingredients will inspire you more to prepare this stew immediately. Coffee makes this stew truly amazing so see to it that you use fresh brewed coffee as much as possible. And also when buying your pot roast or beef chucks, choose cuts with lesser muscles or bones so that you stew cooks faster. Consider every important tips especially pertaining about this stew because these tips will simply guide you how to make a perfect java beef stew. To prepare cup o java beef stew simply follow the following;

Ingredients

3 lbs. beef chuck, cut into 1 ½ in. chunks
Salt
Freshly ground pepper
2 tablespoons+ olive oil
2 medium onions, chopped
4 garlic cloves, sliced or minced
2 cups red wine, like Shiraz or Zinfandel
1 cup strongly brewed coffee
1 teaspoon dried thyme
1 bay leaf
2 carrots, cut into ¾ in. rounds
2 parsnips, peeled and cut into ¾ in. rounds
1/3 cup butter, softened
1/3 cup all purpose flour

1. Set Dutch oven on medium high heat and add the oil. Cook beef until all sides turn golden brown. Transfer beef in serving dish and set aside. 

2. Stir in onions and cook until golden and then add the garlic. Cook at least 1 minute more and then pour in brewed coffee and wine. Let boil. 

3. Put beef onto Dutch oven together with the bay leaf and thyme, cover and reduce heat to low and continue cooking for about 1 ½ hours. Then add the parsnips and the carrots and cook for another 30 minutes or until vegetables are tender. 

4. Combine butter and flour in s small bowl , add at least 1 cup of the beef stew and beat well to make a paste like mixture. Stir into the Dutch oven and continue to simmer for about 5 minutes or until stew thickens. Add salt and pepper to taste. 

5. Transfer in stew bowls. Serve hot and enjoy!