Spicy Black Bean Slow Cooker Soup1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1. Drain black beans, rinse.
2. Combine all ingredients and cook on high for 4 hours. Reduce heat to low. Cook for 2 hours and serve.
Cod and Haddock fillets coated with chick pea flour and Goya Adobo (spice)
fried in EVOO. Fry until lightly browned. Sorry about the presentation above...they tasted much better than they looked!
(gluten free version made with coconut oil instead of Crisco, Robin Hood's Gluten-free mix flour)
2 cups flour
1/2 tsp salt
1/4 cup Crisco
1/2 cup water
Mix and let sit. Form into 1.5" balls and then roll out. Cook on a pizza stone for 30 seconds per side at 400-450 degrees. You can also cook them in a non-stick pan on the stovetop. P.S. they freeze well so make extra for the next time you eat Mexican!
Coleslaw...recipe is lost, but really, make whatever you like to put in your tortilla since it adds and authentic crunch!
1. Take semi-ripe plantains (skins should be light green to light/medium brown)
2. slice into 1/4 inch pieces
3. Fry in EVOO with minced garlic
4. Remove to plate
5. Smoosh with bottom of a pan or glass
6. Return to fryer...fry until golden brown
7. salt to taste
Mexican Dessert - not authentic, but tasty!
We were just craving something fresh tasting and hit upon this recipe for an Avocado Lime Cheesecake. I added candied limes similar to this recipe (although I didn't take the time to blanche the lime slices first). The recipe does say to use an ice cream maker and in retrospect, I probably shouldn't have ignored that recommendation. However, although creamy and not exactly solid, it was pretty darn tasty. Had it been in the freezer for another hour or two, it would have been solid for sure!