Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Friday, 16 May 2014

Shredded Chicken Quesadillas


Quesadillas are just another of the seemingly endless variations of dishes that can be made using tortillas (either flour or corn varieties). Although authentic Mexican quesadillas are usually made from corn tortillas, in the Tex-Mex variation and also in Northern Mexico, flour tortillas are much more common.

The concept is very simple - place the ingredients of your choice in one half of a tortilla and heat in a frying pan or on a comal - a Mexican cast-iron griddle pan. Then fold over and cut into wedges and eat! In Tex-Mex cuisine, 2 tortillas are often used instead of 1. In Mexico this would be called a sincronizada (synchronised) rather than a quesadilla. Confused?!?!


Monday, 21 October 2013

Pollo alla Cacciatore (Hunters' Chicken)


This is a hearty and filling chicken casserole classic from Italy. Cacciatore means "Hunters' Style", so this dish would likely have been what the hunter would eat after a long day out in the forest. It is more usual to cook it with some of the produce of the hunt, perhaps a small hare, pheasant or even wild boar, but perhaps the chicken variety rose in popularity with the hunters who weren't quite so good, and didn't catch anything!

As with most Italian peasant fare, there are probably as many recipes claiming authenticity as there are villages in Italy. Each one will have its individual characteristics and the ingredients may vary in different regions, but the basic recipe is for chicken thighs/drumsticks in a thick tomato sauce enriched with white wine. The rest of the ingredients you can add according to your own taste.

This is a one-pot casserole and is perfect for a cold and wet Autumn afternoon.

Thursday, 3 October 2013

Italian Three Bean Pasta Salad


This is a ridiculously easy and delicious salad that can be eaten as a side dish, starter or even as a main course. It should be served cold and is therefore perfect for picnics. The combination of lovely fresh ingredients and bright colours is a feast for the eye as well as the stomach. This salad is suitable for vegetarians.

You can use any beans that you want to make this salad. Whichever beans are easy to come by. Beans are part of the legumes family, and are a great source of fibre. They also help to reduce cholestorol and blood sugar levels, so all in all they are a pretty great food!!!

Saturday, 13 July 2013

Bruine Bonen met Rijst (beans with rice)


One of the most popular Surinamese dishes; a favourite at parties and feasts, but also great as a Sunday lunch or a midweek dinner. The possibilities are endless!

Beans with rice is a Caribbean staple, and although Suriname is not strictly in the Caribbean, the ethnic diversity and laid back attitude of Suriname is much more in tune with the Island life than with it's South American neighbours.

Thursday, 11 July 2013

Tonno e Fagioli (Tuna and Bean Salad)

A very simple salad originating in Tuscany, ideal for informal outdoor eating. This is so easy to make and tastes great. It can be eaten as a starter as part of a larger meal, or on its own as a simple lunch.


Thursday, 27 June 2013

Chili con Carne


Is it Mexican? Or Tex-Mex? Should it include beans? What about tomatoes? Minced beef, or pieces of chuck steak? Fresh chilies, dried chilies or chili powder? And that's before we even discuss what to serve it with! Rice? Tacos? Tortillas? Jacket Potato?

There are many claims as to what makes authentic chili con carne (simply translated meaning "chili with meat"), and all the recipes differ in one way or another. People get very heated over chili (pun intended!), and you can find endless arguments across the internet on what ingredients should be included and what should be left out.

Tuesday, 25 June 2013

Refried Beans

This very simple side dish is a firm favourite in the Tex-Mex cuisine. The first time I ate it was in a Mexican restaurant in Cambridge, back when I was about 10-12 years old; even way back then I loved the contrasting smoothness and "blandness" (for want of a better word) of the beans, compared with the more spicy shredded chicken chili it came with.  From that moment on I was hooked!

The dish is traditionally made using pinto beans, brown beans or even kidney beans.