Tag Archives: organic ground black pepper

Quinoa Salad with Corn and Black Beans

Quinoa has a great texture, nutty flavor, and unlike most grains, is high in protein. Also, it is fat burning and heart healthy. So, make a little extra than the recipe calls for and throw some in whatever you are making. Soup, salad, tacos, smoothie. Whatever. This is one of my favorite summertime sides. The secret is in preparing the quinoa. Make sure to soak it, so that it’s not bitter, and don’t overcook it so that it’s not mushy. It’s a great salad to bring along to a friends BBQ—the perfect complement to ribs, and also goes well with chicken and burgers. And like I said before, its good for you!

Quinoa Salad with Corn and Black Beans

Course Salad, Side
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 1/2 cups dry quinoa
  • 1/4 cup diced red onion
  • 2 cups black beans
  • 1 cup sweet corn
  • 1 cup roasted red peppers
  • Dressing:
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh squeezed lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp organic ground cumin
  • 1/4 cup dried organic parsley
  • 1/2 tsp fine sea salt
  • 1/2 tsp organic ground black peppercorns

Instructions

  1. Soak quinoa in cold water for 10 minutes. Scrub the grains together between your hands to remove the bitter coating.
  2. Strain and rinse through a fine sieve.
  3. Bring quinoa to a boil in 3 cups of water.
  4. Reduce heat and simmer for 15 minutes.
  5. Remove from heat and let cool.
  6. Add red onion, black beans, corn and red peppers to quinoa.
  7. Combine the dressing ingredients and pour over the rest of salad ingredients. Stir until well blended.
  8. Chill and serve!

Spice Encrusted Pork in Orange Chipotle Sauce

Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy,  you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the  parking lot, near Leo’s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy’s Brewery. First surprise—the charming atmosphere. If it’s warm, sit outside overlooking the Petaluma River. In inclement weather, my first choice is the comfortable worn wooden booth directly across from the kitchen window, permitting a preview of outgoing dishes punctuated with lively shouts of “mas papas fritas, por favor!” and “con tomate!” Second, the beer rocks, with a selection of ales including their classic Red Rooster, Irish Ale and Ugly Dog Stout plus a variety of intriguing seasonal offerings. Stop by the bar and refill your jug for later that evening. We did. What more can you expect from a brewery—perhaps a pile of Buffalo wings or potato skins? That’s where the tertiary layer of this unassuming treasure comes in; the food transcends brew pub fare and rises to the level of some of the best restaurants in the San Francisco Bay Area. Seasonal produce from the owner’s own farm star in imaginative combinations from all ethnicities. The menu changes daily, and might include a Mexican posole, a Greek hummus plate, or a mixed plate of little gems like fresh caperberries, home made flat bread and beet salad. Determined to recreate a orange/chipolte pork sandwich served with cole slaw on soft potato bread I interrogated various waiters and cooking staff, extracting one or two ingredients from each. We improvised the rest, and although it’s not an exact recreation, came up with this equally flavorful rendition.

Spice Encrusted Pork in Orange Chipotle Sauce

Course Main
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 8

Ingredients

  • 3 lbs pork roast
  • mesquite chips

Spice Blend for Pork

  • 2 tsp organic granulated onion
  • 1 tsp organic ground cumin
  • 1 tsp organic ground coriander
  • 1 tsp organic ground orange peel
  • 1 tsp fine sea salt
  • 1 tsp organic ground black peppercorns
  • 1/2 tsp organic ground cayenne

For Sauce

  • 1/2 gallon orange juice
  • 6 oz Guiness Stout or other dark beer
  • 1/3 cup soy sauce
  • canned chipotles from 1-3 depending on your heat tolerance or addiction, pureed
  • 1 cup brown sugar

Instructions

  1. Wash and pat dry pork roast.
  2. Massage spice mixture into pork.
  3. Grill pork on indirect heat, using mesquite chips. This takes several hours. Use a meat thermometer.
  4. Combine sauce ingredients and bring to boil, then lower heat and simmer until reduced and thickened.
  5. Let pork roast cool. Cut as thinly as possible. It may just come apart in shreds, which is fine.
  6. Place pork in sauce and let the sauce soak in until you are ready to assemble the sandwiches.
  7. Serve on soft white rolls, with enough fortitude to absorb the sauce, and with
  8. Coleslaw with Fennel.

Herbed Chicken Pot Pie

 

Herbed Chicken Pot Pie

Sage and rosemary are savory additions to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic. Crust is used on top only so it doesn't overwhelm the delicate filling.
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 -8

Ingredients

  • 1 Pie Crust
  • 1 tsp organic thyme dried
  • 1 tsp organic ground sage

Filling

  • 2 tbsp butter
  • 6 oz mushrooms washed and sliced
  • 1 1/2 cup celery diced
  • 3 shallots peeled and diced
  • 1/4 cup frozen peas and carrots
  • 1/2 cup parsley, fresh chopped
  • 12 oz chicken broth
  • 1/2 cup sherry
  • 12 oz cream of chicken soup
  • 1 tsp organic thyme dried
  • 1 tsp fine sea salt
  • 1 tsp organic ground black peppercorns
  • 4 oz water chestnuts drained and chopped
  • 1 chicken roasted, picked and shredded
  • 1 tbsp flour
  • 1 egg beaten
  • 1 potato sliced very thinly into rounds

Instructions

  1. Add sage and thyme to pie crust recipe.  Roll out pie crust thinly between two sheets of waxed paper. Set aside until filling is done.

  2. Melt butter in large saute pan. Saute celery, shallots and mushrooms for 5 minutes.
  3. Add thyme and sea salt and saute for another minute.
  4. Add chicken broth and sherry and heat until slightly reduced.
  5. Stir in cream of chicken soup, shredded chicken, water chestnuts and flour.
  6. Continue cooking until desired consistency.
  7. Pour filling into buttered glass casserole; lay potato slices on top of filling mixture.
  8. On top of potato slices, carefully place crust dough. Prick crust all over with fork.
  9. Brush top with egg mixture.
  10. Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.