Friday, April 16, 2010

Grilled Peppers

3 bell peppers, quartered (I used some mini peppers from Costco, cut in half)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp brown sugar (I would not use this next time...balsamic is sweet enough)
1/2 c crumbled goat cheese (I used feta)
1/2 c loosely packed torn basil leaves
salt and freshly ground pepper to taste
Toss peppers with some olive oil and grill for about 5 minutes on each side or until tender; arrange , cut sides up, on a serving platter. Whisk together olive oil, balsamic vinegar, brown sugar (optional); drizzle over peppers. Sprinkle with goat cheese (or feta) , basil, salt and pepper.
A great addition to this wonderful bit of yummmm is grilled, sliced yukon gold potatoes. Slice, toss with olive oil, salt and pepper, and grill til tender. Oh yeah...beautiful AND good!! Serve with a garlic aoli for your "dipping pleasure".

Wednesday, April 14, 2010

Mexicali Rice Saute'

1 c brown rice, uncooked (could use quinoa or couscous)
1 Tbsp olive oil
1 red onion, chopped
3 cloves garlic, chopped
1 1/2 tsp cumin
1/2 tsp dry oregano
1-2 tsp chili powder (I used 2)
dash (or 3-4!!) hot sauce
chopped red pepper (can use a combination of any color)
1 15-ounce can black beans, drained
1 14.5-ounce can diced tomatoes
juice of 1 lime
salt and pepper to taste
6-8 ounces baby spinach, roughly chopped
1 bunch cilantro, chopped
1/3 c feta cheese (could use cheddar...but really, WHY??!!)
Cook rice according to package instructions. Heat oil in saute' pan; add onion, garlic, cumin, oregano, chili powder, hot sauce and red pepper; saute' about 10 minutes. Remove from heat and add black beans, tomatoes, juice of 1 lime, cilantro and spinach. Stir to wilt spinach and cilantro a bit; add rice and feta cheese.
Oh all you vegetarians out there...THAT'S what I'm talkin' about!! Soooo good. If you ABSOLUTELY NEED some sort of "meat" in your meal....just add a sliced chicken breast to this. But then, hey, grill it, diagonally slice it and MAKE IT BEAUTIFUL!!