Thursday, March 3, 2011

Spice it up!

I love discovering new recipes that turn into favorites.  I find recipes in a number of different ways...books, cooking shows, magazines, newspapers, friends, and family members.

Hopefully the readers of this blog will share some recipes as well!

I have recently been excited about the catalog for Penzey's Spices.  It comes once a season (4 times a year) and contains numerous recipes in all categories, from oatmeal pancakes to flank steak.  It also has personal anecdotes from spice buyers, which are fun to read.  If you love spices and creating new dishes, this is a catalog you want to get!

Tonight, I tried a NEW recipe from Penzey's that Mr. PT and I absolutely loved.  It was fresh, filling, and fun.  It caught my eye because it contained a few of my favorite ingredients...avocado, tomatoes, and cilantro.  If you are like me and dig these ingredients, you will want to try this.

Black Bean Salad with Corn Tortillas

You will need:

2 15oz cans of black beans, thoroughly rinsed
1 roma tomato, diced
2 avocados, diced
3 tbs lime juice
1/4 cup olive oil (or a little less if you like)
1/4 cup chopped fresh cilantro
2 tbs spice (onion, garlic, black pepper, Mexican oregano, cumin, cayenne pepper, garlic, chive, chipotle, etc.)

In a large bowl, combine all ingredients and set aside to let the flavors mingle.  Serve with chips or tortillas, top with cottage cheese or sour cream.

Feel free to add chicken or beef.  You can also make it as spicy as you want, and if you are a Penzey's user, I used the Salsa and Adobo spices.  If you've never been to a Penzey's, you should check it out.  It is a spice buyer's paradise!


Laura said...

I saw this recipe on the food network this week and thought I’d share! I think it’s a healthy alternative to burgers (or for those that don’t like red meat) and also helps stretch your money, since you can turn 1lb of meat into 2lbs of burgers AND use left overs!
Let me know what you think!

1 cup cold leftover white or brown rice
1 pound ground turkey
1 (15-ounce) can pinto beans, rinsed and drained
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 tablespoon grill seasoning, (recommended: Montreal Seasoning by McCormick)

Combine rice, meat and beans with spices and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side.

Elizabeth said...

Sounds awesome!! I'll try it!