Frijoles Negros Stew

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Frijoles Negros Stew! The popular dish of Cuba and Latin America translates to “black beans”. This highly nutritious legume is catching on around my household, especially following a day of slow-cooker roast pork. I like the smoky flavor to balance out the onions, peppers, and spices. Read on to see how simple it is to indulge in a thick, hearty stew for your next nutritious meal.

FRIJOLES NEGROS STEW

Ingredients:

2-15 ounce cans of black beans, with sauce

1 can beef consommé

1 cup onion, chopped

1 1/2 cups shredded pork

1 teaspoon Liquid Smoke

1 teaspoon cumin powder

1/8 teaspoon red pepper flakes

1/8 teaspoon garlic powder

Instructions:

In a 2-quart saucepan, pour one can of black beans with liquid. Mash beans to a thick paste. Add the other can of black beans with liquid plus the beef consommé. Blend well. Microwave the chopped onion 2 minutes on high. Add to the stew. Add shredded pork, liquid smoke, cumin powder, red pepper flakes, and garlic powder. Stir until combined. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Garnish with cheddar cheese, green onions, and salsa. Serve piping hot.

Olive Tapenade

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night.

OLIVE TAPENADE

Ingredients:

1/2 cup green olives with pimentos

1/2 cup black olives, pitted

1/2 cup kalamata olives, pitted

2 tablespoons capers

4 tablespoons olive oil

1 garlic clove, minced

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

Instructions:

Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor.

Xotic Black Raspberry Sauce

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Xotic Black Raspberry Sauce! When my friend, Nancy, gifted me with a pound of wild black raspberries from her woods, I knew had to make something special. I wanted that succulent sweet taste to linger long after the season had exhausted itself. The answer was to transform the berries into an exotic sauce. Now I can enjoy them every morning as a healthy topping spooned over a bowl of calcium-rich Greek yogurt. The combined benefit gives me the effects of a probiotic as well as an antioxidant. Thanks, Nancy!

XOTIC BLACK RASPBERRY SAUCE

Ingredients:

4 cups black raspberries

1 cup water

1 cup sugar

1 teaspoon lemon extract

Instructions:

In a 2.5 quart pan, add black raspberries, water, and sugar. Bring to a boil, stirring occasionally for about ten minutes. From time to time, smash some of the berries against the side of the pan. This will help thicken the sauce. Add the lemon extract and continue cooking another ten minutes. Do not let it burn. It should form the consistency of syrup. Remove from heat. As it cools, it will thicken even more. Pour into a jar with a lid and store in the refrigerator.

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? The Color of Food: Dirty Kettle Chips! Get set to trigger your brain’s pleasure center. I came upon this treat after surviving a bout with the flu bug. For days all I could do was crawl into bed and sleep, drink plenty of water, then satisfy my hunger pangs with spoonfuls of chicken noodle soup. Obviously when my appetite returned, I discovered there weren’t too many groceries in the house. Voilà, Dirty Kettle Chips were born. One bite was all it took to begin craving more. You should try it.

DIRTY KETTLE CHIPS

Ingredients:

8-ounce bag kettle-cooked potato chips

6-ounces provolone cheese, sliced

1 teaspoon red pepper flakes

1/4 teaspoon cracked black pepper

Green onion snips, garnish

Instructions:

Preheat oven to 400°. Spray an iron skillet with nonstick oil. Arrange potato chips in a single layer overlapping a bit. Next add provolone cheese on top. Sprinkle with red pepper flakes. Top with cracked black pepper. Repeat for second layer. Bake for 5 minutes or until cheese melts and edges turn slightly brown. Remove from oven. Garnish with green onion snips. Serve immediately.

Eating My Way Through the Holidays! Yuletide Favs: Olive Tapenade!

Eating My Way Through the Holidays! Yuletide Favs: Olive Tapenade! Here’s a nice prelude to an evening meal. Forego the usual focaccia bread and herbed olive oil for a southern France hors d’oeuvre instead. By using an exotic mixture of olives and spices, it creates a versatile condiment for crackers, bread, cheese, and vegetables. Later on, serve it over pasta or fish as another option. Whatever you choose, seek adventure. You won’t be disappointed in the mellow salty garlic flavor lingering long into the night.

OLIVE TAPENADE

Ingredients:

1/2 cup green olives with pimentos

1/2 cup black olives, pitted

1/2 cup kalamata olives, pitted

2 tablespoons capers

4 tablespoons olive oil

1 garlic clove, minced

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

Instructions:

Combine all ingredients. Pulse in a food processor for several minutes. Scrape sides and repeat. Cover and chill in the refrigerator for one hour. Serve with crusty artisan bread or pita chips. Tastes great spread over cream cheese for party flavor.

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Vegan Black Bean Stew! Autumn has arrived. And with it comes all the comfort we crave in foods that warm our toes and fill our tummies. You don’t have to be a meat-lover to appreciate a heaping bowl of hearty stew. Choose vegetable medleys and aromatic spices instead. Combine them all together in the slow cooker for savory results. Go meatless!
VEGAN BLACK BEAN STEW
Ingredients:

2 tablespoons olive oil

2 large carrots, chopped 

2 stalks celery, sliced

1 sweet onion, diced

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup tomato paste

1/2 teaspoon garlic powder 

1 1/2 teaspoon cumin

3 cups vegetable broth 

45 ounces black beans, with liquid

1 cup sweet corn

Bell Pepper rings

Fresh Cilantro 
Instructions:

In a large skillet over medium heat, warm olive oil. Add chopped carrots, sliced celery, and sweet onion. Sprinkle with seasoned salt and black pepper. Cook 8-10 minutes, stirring occasionally. Add tomato paste, garlic powder, and cumin. Cook 2 minutes longer until tomato paste turns brownish. Add 1/2 cup vegetable broth. Stir to combine. Transfer skillet mixture to a crockpot. Add black beans, sweet corn, and remaining vegetable broth. Stir well. Cover and cook on High for 4 hours or Low for 6 hours. Serve heaping bowls with bell pepper rings and cilantro to garnish.