|
|
 |
|
basic meatloaf recipe
|
Find It Recipes (com) is the leading Recipe website, providing quality information and search services on recipes and recipe reviews. We feature hundreds of recipes - from the most popular to the traditional to the highly unusual, uncommon and unique,
including hundreds of modern recipes that only recently have been coined or rediscovered. Due to popular demand we created a recipes forum which is online community of members discussing recipes.
Uncover popular variations, spices, trends, meanings, derivations, history,
and religious significance for each and every recipe - in short, everything you need to think of!
Credit is attributed to researchers and scholars whose works are referenced. In addition, the recipe database also features numerous contributions from helpful users all over the world.
|
|
|
|
|
|
Add To Favorites |
|
|
BLACK BEAN SALAD WITH THOUREE ROASTED PEPPERS |
|
|
Vegetarean |
|
|
1 pound black (turtle) beans, soaked overnight and drained
1 small avocado
2 ripe salad tomatoes, peeled
2 slice 1/4 thick, fresh ginger
1 bay leaf seeded, and chopped
1 pound green beans, trimmed and
5 C. water
2 large red, orange, and yellow bell pepper steamed until tender
1/2 tsp. fresh lime juice olive oil spray
1 tsp. cumin seeds
1 tsp. coriander seeds, crushed
1/4 tsp. herb salt
3/4 C. tomato vegetable juice or
2 tsp. fresh lime juice
1 tsp. lime zest water
1 roasted pepper from salad
3 tsp. chopped cilantro
1 - 2 tsp. virgin olive oil |
|
|
Place the drained beans, ginger, bay leaf and water in a saucepan and bring to a boil. Cover, reduce heat to low and gently boil until beans are tender, 45 to 75 minutes. Drain the beans and cool them in clear water. Drain again, transfer to a bowl and spray the beans with olive oil. Gently mix with your hands and set aside, covered may be prepared 1 or 2 days in advance, covered and refrigerated . Individually roast the peppers over open heat until they are evenly charred. Place them in a covered bowl to steam for 10 minutes. , then scrape off the charred skins with a knife. Slit the peppers open; seed and de vein them, and cut into long slivers. To make the dressing, roast the cumin and coriander seeds in a small pan over moderate heat until they darken a few shades. Place the seeds, the remaining dressing ingredients, and one roasted pepper in a blender and process until creamy. Just before serving, peel, seed and dice the avocado, sprinkle with lime juice. Pour 1 third of the dressing over the beans and gently mix. On individual plates or a platter, arrange black beans, peppers and tomatoes, green beans and avocado. Top with remaining dressing and drizzle with olive oil. |
|
|
|
|
|
0 |
|
Add To Favorites |
|
|
|