This dish is very easy and relatively quick to make; it also requires only 7 ingredients so it won't add half a page to your grocery list. Using a fresh pineapple that you cut up right before using makes all the difference in this dish; try to avoid canned and pre-cut pineapples for the best results. With pineapple and cinnamon adding much of the flavor, it's almost like having dessert for dinner!
¾ cup of white rice
Water
14 to 16 oz pineapple, chopped with juice conserved in separate container
1 cup of red bell pepper, chopped
2 tbsp vegan margarine
1 can of black beans, rinsed and drained
1 tsp Cinnamon
Pour the pineapple juice into a measuring cup and use water to fill it to ¾ cup. Cook the rice according to box directions using the juice/water mixture. Melt the margarine in a large frying pan and cook the pepper over medium heat until it gets slightly soft. Add the black beans and the chopped pineapple and cinnamon to taste, cooking until all ingredients are hot. Add the rice and cook for 2-3 more minutes, add more cinnamon if desired, and serve. Alternately, you can serve the pineapple mixture atop a layer of rice instead of stirring it in.
* For a sweeter rice, use canned pineapple juice for the whole ¾ cup of liquid
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Friday, August 21, 2009
Friday, May 29, 2009
Sesame Peanut Pasta **
As much as I love to cook and bake, sometimes I just need a to make something simple that will be quick, easy, and give me plenty of leftovers for days when I have no time. Of course, it also has to be delicious and nutritious! This recipe for Sesame Peanut Pasta is one that meets all those needs.
You'll need a small frying pan, a saucepan, and a VERY large pot for this!
Ingredients:
1 lb of pasta (spaghetti or bowtie or macaroni)
Water to cook the pasta
1 to 2 cups of frozen peas
1/4 to 1/2 cup chopped scallions
4 tsp sesame oil
1 jar chunky peanut butter
1/4 tsp garlic powder
1/2 tsp ground ginger
3 TBSP toasted sesame seeds
Cooking spray or oil
In your large pot, begin cooking the pasta according to the box directions. Coat the bottom of your frying pan with oil or nonstick spray and sautee the scallions until just slightly cooked. When the pasta is almost cooked, turn the heat up and add the peas to thaw them(a minute should do); don't overcook the pasta to avoid having it fall apart once the peanut sauce is added. Take the pasta off the stove and drain it with a colander as soon as it is done.
Using a small bowl or custard cup, combine the ginger and garlic. Put the sesame oil in the saucepan and stir in the garlic/ginger mixture; a small whisk will work best but if you don't have one just use a spoon. Add all of the peanut butter and place on the stove. Heat it over medium-low, stirring with a spoon, until the peanut butter melts. Return the pasta and peas to the large pot and add the scallions. Pour the peanut sauce over the pasta and stir it through quickly to coat the pasta before it thickens. Finally, stir in the sesame seeds.
This dish can be served hot or cold, though I prefer hot. It goes well with sauteed red bell peppers. To add extra nutrition, use 2 cups of peas and try whole wheat pasta. For more protein, stir-fry tofu and add it to the noodles before stirring in the peanut sauce.
*** If you have only un-toasted sesame seeds, try toasting them in the frying pan before cooking the scallions or placing them on some foil in a toaster oven (watching carefully to be sure they don't burn).
You'll need a small frying pan, a saucepan, and a VERY large pot for this!
Ingredients:
1 lb of pasta (spaghetti or bowtie or macaroni)
Water to cook the pasta
1 to 2 cups of frozen peas
1/4 to 1/2 cup chopped scallions
4 tsp sesame oil
1 jar chunky peanut butter
1/4 tsp garlic powder
1/2 tsp ground ginger
3 TBSP toasted sesame seeds
Cooking spray or oil
In your large pot, begin cooking the pasta according to the box directions. Coat the bottom of your frying pan with oil or nonstick spray and sautee the scallions until just slightly cooked. When the pasta is almost cooked, turn the heat up and add the peas to thaw them(a minute should do); don't overcook the pasta to avoid having it fall apart once the peanut sauce is added. Take the pasta off the stove and drain it with a colander as soon as it is done.
Using a small bowl or custard cup, combine the ginger and garlic. Put the sesame oil in the saucepan and stir in the garlic/ginger mixture; a small whisk will work best but if you don't have one just use a spoon. Add all of the peanut butter and place on the stove. Heat it over medium-low, stirring with a spoon, until the peanut butter melts. Return the pasta and peas to the large pot and add the scallions. Pour the peanut sauce over the pasta and stir it through quickly to coat the pasta before it thickens. Finally, stir in the sesame seeds.
This dish can be served hot or cold, though I prefer hot. It goes well with sauteed red bell peppers. To add extra nutrition, use 2 cups of peas and try whole wheat pasta. For more protein, stir-fry tofu and add it to the noodles before stirring in the peanut sauce.
*** If you have only un-toasted sesame seeds, try toasting them in the frying pan before cooking the scallions or placing them on some foil in a toaster oven (watching carefully to be sure they don't burn).
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