Mexican Style Black Beans and Huevos Rancheros

Black Beans with Melted Cheese and Tortilla Chips

My family and I rarely go out to restaurants to eat since I cook so much at home.  My husband received a gift card for us to go to a Mexican restaurant at Christmas so I got the night off from cooking (yes here we are in April.. it took us that long to get out).  The kids loved the atmosphere and the complimentary salsa and chips we received.  I ordered an enchilada dish that I enjoyed (could have been spicier), but what really made an impression on me was the black bean side dish. I had to share it with my kids because once they got a taste of it... they kept asking for more and more.  I decided then an there that I had to figure out a way to recreate this dish at home. I made a huge pot of black beans and you will see several dishes in the next few days made with my big pot of black beans.

Note:  I decided to use dry black beans since it's so budget friendly.  The restaurant black beans were very soft and almost "melt in your mouth" texture.  My husband does not like it too "mushy" so I decided to make them tender but still retain their texture. If you like mushy you can use a slow cooker and let them cook down.





HUEVEOS RANCHEROS MADE WITH THE BLACK BEANS


 Ingredients:
4 cups of dry black beans (soak in water overnight)
8 cups of chicken broth or vegetable broth (note)
1 large onions diced
1/2 cup of celery diced
3-4 green chilies diced (seed if you want less heat)
1 Tbs of grated garlic
1 Tbs of cumin powder
1 Tbs of chili powder (used for chili con carne)
1 tsp of dried oregano
red chili flakes to taste
salt and pepper to taste


Note: you can also substitute water and bullion equivalent for the broth.  Remember to watch the salt if you do since bullion does intensify when you cook it down. Add water as needed to finish cooking the beans to your desired texture. **since I did not do these in a slow cooker... you may need less liquid.






Directions:
Step 1: Soak your beans overnight before you proceed.  Then rinse and drain your beans.





Heat a large pot with canola oil. Saute garlic for a few seconds and then add onions, celery and green chilies until they become tender.  Then add the ground spices and saute for few seconds.



Add the black beans and broth. Cook covered on high until the broth and beans boil. Then lower to medium heat and cook for 90 minutes to 2 hours until beans are to your desired texture. We like it tender, but not mushy. You will have about a cup of gravy in the pan after cooking.


 


To make the Huevos Rancheros simply toast a tortilla and fry an egg.  Spoon black beans dish over tortillas then the egg and grated Mexican style cheese or Monterrey Jack Cheese.  Add hot sauce or salsa. Enjoy. 











Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Mexican Style Black Beans and Huevos Rancheros

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Egg-cellent Honey Dijon Mustard Deviled Eggs

 Eggs are everywhere during the Easter Season. My kids love the colorful plastic eggs that are filled with treats and chocolates. My favorite kind of eggs are any egg I can eat... especially delicious deviled eggs.  When I made these deviled eggs, my kids were popping them in their mouths faster than I could fill them.  I still managed to save a few for my pictures thank goodness. Everyone thinks of mayonnaise when it comes to making the filling of deviled eggs... I think of mustard. I love the tang mustard gives and I complimented it with some honey. These eggs were irresistible and if you are an egg loving person like my family is you will think they are Egg-cellent!




Ingredients:
18 large eggs boiled (see boiling instructions below)
2 Tbs of light mayonnaise
1 Tbs of Dijon Mustard
2 tsp of American Yellow mustard
1 tsp honey
salt and pepper to taste
Garnish with paprika and minced green chilies

Directions:


Here are the best instructions I have seen for boiling eggs.  You will need a pan with a tight fitting lid.  Place eggs in a pan and fill with cold water.  Bring water and eggs to a rapid boil.  Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10 minutes. Drain away the hot water and replace with cold water and peel.  


 
After you peel all your eggs, cut them in half and separate the white from the yolk
Then add the ingredients to the egg yolks and mash well.  Fill the egg whites with the yolk filling and sprinkle with paprika and minced green chilies. Enjoy.






 

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Egg-cellent Honey Dijon Mustard Deviled Eggs

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Asparagus and Leek Frittata with Bacon

Spring is in the air and I was so excited to make this Asparagus and Leek Frittata with Bacon.  Asparagus and Eggs are two ingredients that immediately make me think of spring.  I love eggs because they are so healthy and affordable for a quick meal anytime of the day. I always keep my fridge stocked with eggs for boiled eggs, scrambles, egg sandwiches and of course to make Easter eggs during this time of year.  Asparagus is in peak season during the spring so it is everywhere in the markets these days at fabulous prices.  So what do I do with the abundance of eggs and asparagus?  Well, make a splendid Frittata of course.  I love Frittatas because they remind me of all the satisfaction of a quiche without the heavy crust and since it's spring I'm trying to lighten everything up. This Frittata came together in one pan from stove-top to oven to the table, so talk about easy clean up too. :)  This meal is a winner for any time of the day and can be served hot, warm or at room temperature. 

 This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry^TM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.




Ingredients:
6 large eggs
1 cup of cream or half and half
5-6 slices of good quality bacon diced
1/2 lb of fresh asparagus (2-3 cups sliced)
2 cups of sliced leeks
2 cloves of garlic grated
1tsp of dried oregano
1/3 cup of Parmesan cheese plus more for topping 
Salt and Black Pepper to taste




Directions:


Heat an oven safe skillet (I used my cast iron skillet) on high heat.  Add the diced bacon and allow it to get browned but not fully crisp. Then add the chopped asparagus and sliced leeks to the pan.  When the asparagus is getting tender add the garlic, salt, pepper and oregano to the pan. Fry well and taste for seasoning.

Note: My bacon only rendered out about 1-2 tsp of oil. If your bacon has more fat please remove most of it to before frying the asparagus and leeks.



Make the egg custard with six eggs, cream or half and half, Parmesan cheese and salt and pepper. Lower the stove to medium heat then pour the egg custard over the bacon, asparagus and leeks.

Once you pour the egg custard move the ingredients around so it's evenly distributed.  **After the initial gentle stirring, do not stir again.**  Then sprinkle a dusting of Parmesan cheese over the top.


When the edges of the frittata begin to set and the center still looks uncooked move the pan to a 350 degree oven on the top rack. Allow to cook for 15-20 minutes until the center has set and the frittata looks almost puffed up.  Slice into wedges and serve hot, warm or at room temperature.  I enjoyed it warm.  Enjoy.






  This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with Symmetry^TM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.
  

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Asparagus and Leek Frittata with Bacon

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Kedegree- Rice Pilaf with Cod

Kedegree is a dish that was brought back to the United Kingdom by returning colonials from India during Victorian times.  This is a dish that can be enjoyed for breakfast (traditional), brunch, lunch or dinner. It's basically a curried rice with some flaky white fish and boiled eggs. It's a wonderful one pot dish.  My kids absolutely fell in love with the fish preparation. I decided to lightly coat my fish and make them into crispy cod nuggets.  I think you will be seeing some cod nugget recipes coming soon because that was a major hit.  This dish would go lovely with some poppadoms, chutneys or raitas.  I used leftover rice for the dish, probably not the traditional way to prepare the dish... but I always like to bend the rules a bit when I'm in the kitchen.

Ingredients:


5-6 cups of cooked rice (see note)
1 medium onion sliced or chopped
1-2 green chilies chopped
1 red bell pepper or sweet chili chopped
10-12 curry leaves
1/2 cup of frozen peas
1 tsp of cumin seeds
1 tsp of coriander seeds
1Tbs of butter
Salt to taste
red chili flakes to taste
1/2 Tbs of ginger minced or grated
2-3 cloves of garlic minced or grated
1/2 cup of diced fresh tomatoes 1/2 lb of fresh fillet cod, haddock
1/2 cup of flour
1tsp of seasoning salt (I used Lawry's)
black pepper to taste
canola oil
5 boiled eggs quartered

Notes:  You can use any rice you like for this dish. I prefer brown basmati rice so that's what I used. I also like to use leftover rice since cold rice works well when you prepared pilaf/fried rice.

Directions:
Prepare your fish by cutting into 1 inch cubes.  Then mix the flour, seasoning salt and black pepper and coat your fish well.  Pan fry the fish in 1Tbs of canola oil until cooked and browned on all sides. Set fish aside until later.


Crush your coriander and cumin seeds coarsely.  I used a mortar and pestle to do this. Then add 1Tbs of canola oil into the pan and add the crushed seeds.  Allow seeds to become fragrant for 30 seconds. Then add the onions, chilies and curry leaves. Fry for 2-3 minutes.


 Next add your grated ginger and garlic and chili flakes. Fry for another 2-3 minutes.  Finally add your diced tomatoes and frozen green peas. Cook for another 1-2 minutes.




Add the cold rice to the pan and one Tbs of butter or margarine. Make sure you loosen the rice up with your fingers to make sure the rice is not in clumps.   Fry all ingredients together for a few minutes. Taste for salt and seasoning.   Place boiled eggs and the fried cod pieces over rice and serve.


 Enjoy.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Kedegree- Rice Pilaf with Cod

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Quiche Lorraine with Spinach

 

 Okay, I'm going to start this post off with a small confession... I totally left the bacon out of the dish.  Traditionally Quiche Lorraine has bits of lovely bacon throughout and mine is missing this delicious ingredient.  So I am calling this my "ode" to the vegetarian Quiche Lorraine.  The quiche still turned out fluffy, light and fantastic and my bacon loving husband did not make one complaint of my small bacon omission.  He actually loved it so I'm thinking there is hope to make him enjoy more meatless meals in the future.  Of course, you can always add the bacon to the dish and it will make it more traditional and just as tasty. 




 Ingredients:
1 (8oz) brick of plain cream cheese (at room temp)
1 cup of plain milk
5 large eggs
1 cup of defrosted and drained chopped spinach
1tsp of granulated garlic
seasoning salt and black pepper to taste
2 cups of shredded Swiss cheese
1/8 tsp of freshly grated nutmeg
red chili flakes to taste
2 (8inch)regular pie crust (not deep dish)



 
Note: if you would like to add the bacon, prior to making your egg mixture cut some bacon into small pieces and fry until crispy.  Drain on a paper towel to soak up the excess oil.  Then add your bacon at the same time you add the cheese into the egg mixture. 





Directions:
Use an electric mixer to blend the (room temperature) cream cheese with the milk until smooth.  Then add your eggs and seasoning and blend well.  Next use a spoon to mix in the Swiss cheese and chopped spinach (and bacon) into the egg mixture.  Pour egg mixture into frozen pie shells and bake at 375 degrees for 40-50 minutes until the quiche is set.
Note: bake in the middle of the oven and use a baking tray to keep the quiche mess free and easy to get in and out of the oven.





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Quiche Lorraine with Spinach

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Indian Spiced Spinach and Chicken Quiche

The Foodbuzz Tastemaker Program was kind enough to send me coupons to try out Land O Lakes Eggs.  The chickens that lay these eggs are cage free and fed an all natural vegetarian diet with no antibiotics.  These are simply eggs that you can feel good about feeding your family.  I had to do something special with these eggs, although they did taste great hard boiled with a little salt and pepper.  I decided the dish I wanted to showcase with these wonderful eggs is an Indian Spiced Spinach and Chicken Quiche.  I made two 9inch Quiches with this recipe and it's plenty to feed 8-10 people for brunch, lunch or dinner. The Land O Lakes eggs provided a wonderful canvas for my spicy filling and the quiche made a delicious satisfying meal.   

 Ingredients:


6 large Eggs
6-8 slices of bacon diced
1 medium onion chopped
1 tsp curry leaves chopped (optional)
1 tsp mint leaves chopped (optional)
2 Tbs ginger/garlic paste or 1Tbs of each separately
2tsp of Garam Masala
1 tsp of cumin seeds ground by hand (use a mortar and pestle)
1 (8oz) brick of plain cream cheese (room temp)
1 cup shredded Colby or Mozzarella cheese
1 1/2 cups of Parmesan cheese
1/2 cup of milk
8oz of frozen chopped spinach
2 (9inch) frozen pie crusts or your own homemade pie crust
1lb of lean ground chicken
red chili flakes to taste
seasoning salt and black pepper to taste 


Notes:  Season with salt, but remember the cheese will have some salt in the final dish.
If you would like to make only one quiche, just 1/2 the ingredients.

Directions:



Fry up your diced bacon until crispy.  Once fried, drain on a paper towel. Remove all but 2Tbs of the bacon drippings to fry the rest of the ingredients.








Take your cumin seeds and grind it into a coarse grind.  I like using a mortar and pestle for this step.







 Add your ground up cumin, mint and curry leaves and chopped onions to the pan.  Saute for 1 minute.


 Next add your 2Tbs of ginger and garlic. Saute for 1 minute.


 Next add your ground chicken, chili flakes, seasoning salt and pepper and Garam Masala powder.  Cook for 5-7 minutes.


Add your frozen spinach. Cook until spinach is cooked through and taste for seasoning.  Turn off the stove


 Now add your room temperature brick of cream cheese and allow the hot meat filling to melt the cream cheese well.



 Finally stir in the bacon bits.  Allow the mixture to cool down a little.







 Beat your eggs and milk together well.  Then add your shredded cheese. Leave 1/2 a cup of shredded Parmesan for the top of the quiche.  Mix well.






 Add your meat filling to the egg mixture.  Mix well. 









 Pour the filling into frozen pie crust and top with remaining cheese.  I like to place the pie on a baking sheet for stability and easy maneuvering.  Place in a 400 degree oven for 50-60 minutes or until the quiche has set. Allow to cool for 15 minutes before slicing into pie wedges.  Enjoy with a light salad to complete the meal.  I also like this savory pie with some sweet mango chutney.  









Disclosure: I received a coupon from the Foodbuzz Tastemaker Program courtesy of  Land O Lakes.  I was not compensated in any way for writing this post.  The opinions stated in this post are my own. Thank you.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Indian Spiced Spinach and Chicken Quiche

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https://jessica-dorrell-pictures.blogspot.com/2011/12/indian-spiced-spinach-and-chicken.html

Visit Jessica Dorrell for Daily Updated Wedding Dresses Collection