Macro Millet

Recipe submitted by chankybobo, 08/16/11, posted in Webveg.com (Source)


Ingredients (use vegan versions)
2 cups water or vegetable broth
1 tablespoon shoyu or tamari
1 teaspoon toasted sesame oil
1 cup dry millet
1 large carrot, diced
1/2 medium red onion, minced
1 cup cooked adzuki beans, optional

Directions:

1. Put the water or broth and shoyu in a sauce pan and begin to bring to a boil. Meanwhile, place the oil, dry millet, carrots, and onions in a large skillet (preferably cast iron) over medium heat.

2. Toast the millet, stirring frequently until they turn a shade darker, and begin to smell nutty but not burnt (about 5 minutes).

3. When the grain is toasted, transfer into the boiling water, stir gently, and add the beans, if using.

4. Lower heat to a simmer and cook gently, covered, for 25-30 minutes until the grains are tender, and the liquid is absorbed. Fluff with a fork before serving.

Source of recipe: I wrote this recipe.

Makes: 4 servings, Preparation time: 5 minutes, Cooking time: 30 min

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Easy Crockpot Chicken Santa Fe From Cindy

By Diana Rattray, About.com Guide (Source)

An easy chicken recipe from Cindy, using only 5 ingredients. Crockpot chicken with salsa and cheese.

Cook Time: 3 hours

Total Time: 3 hours

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 2 cans (15 oz) whole kernel corn, drained
• 1 cup bottled thick and chunky salsa, your favorite
• 5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
• 1 cup shredded Cheddar cheese

Preparation:

In a 3-1/2- to 5-quart slow cooker, mix together the black beans, corn, and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will be dry. Sprinkle cheese on top; cover and cook until the cheese melts, about 5 to 15 minutes.
Serves 6.
posted by Cindy

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Caribbean Rice and Beans

By Diana Rattray, About.com Guide (Source)

Ingredients:

• 2 to 3 teaspoons vegetable oil
• 1 small onion, chopped
• 1/2 cup sliced roasted red pepper
• 1/2 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 cans (15 to 16 ounces each) black beans, rinsed and drained
• 2 tablespoons white vinegar
• few dashes Tabasco
• 3 cups white rice, cooked
• 1 tablespoon dried oregano
• salt and pepper, to taste

Preparation:

Heat oil in a large skillet; sauté onion, red and green peppers and garlic until softened. Add black beans, vinegar and Tabasco. Bring to a boil; reduce heat to low, cover, and simmer for 5 minutes. Stir in cooked rice and oregano; heat through. Taste and adjust seasonings.
Serve with additional Tabasco.
Serves 6.
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Round Steak with Black Beans

By Diana Rattray, About.com Guide (Source)

Ingredients:

• 1 can diced tomatoes with green chiles (about 10 oz) or 1 1/2 cups salsa
• 1 can (10 1/2 ounces) condensed cream of mushroom soup
• 1 can black beans, drained (16oz)
• 1 large onion
• 1/4 tsp each cumin, chili powder, oregano, and garlic powder
• 1 1/2 to 2 lbs round steak, cut in serving size pieces, or stew beef

Preparation:

Combine all ingredients in the crock-pot (3 1/2-quart or larger). Mix well. Cover and cook on low for 8 to 10 hours (4 to 5 hours on high). Serve over hot rice or with mashed potatoes.
Serves 4 to 6.

Note: This makes quite a bit of juice, so you may double the meat and freeze half for future meals.
*You may substitute 1 1/4 to 1 1/2 cups of chunky salsa, or a can (14oz) of diced tomatoes and a can (4oz) of diced green chiles.

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Easy Black Beans with Yellow Rice

By Diana Rattray, About.com Guide (Source)

Ingredients:

• 1 tablespoon vegetable oil
• 1 teaspoon butter
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 can (15 ounces) black beans, drained
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 teaspoon sugar
• 1/2 teaspoon dried leaf oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1/8 teaspoon hot sauce
• 1/2 cup long grain white rice, uncooked
• 1/4 teaspoon ground turmeric

Preparation:

Heat vegetable oil and butter in a medium saucepan over medium heat. Add onion, celery and green pepper; cook, stirring constantly, until tender.

Stir in drained beans, tomatoes, sugar, oregano, basil, garlic powder, pepper, salt, and hot sauce; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside.

Cook rice, following package directions, with the addition of turmeric to the cooking liquid.

Serve hot black bean mixture over rice.
Serves 2.

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Black Bean Soup

By Diana Rattray, About.com Guide (Source)

Ingredients:

• 3 cups dried black beans
• 1 ham bone or large ham hock
• 3 quarts water
• 2 ounces salt pork, diced or 2 to 3 slices diced bacon
• 1 large clove garlic, minced
• 1 bay leaf
• 1/8 teaspoon ground thyme
• 2 cups chopped onion
• 1 medium carrot, diced
• salt and pepper, to taste
• sherry, to taste
• lemon slices
• hard cooked egg, sliced

Preparation:

Soak black beans and ham bone in 3 quarts of water overnight in the refrigerator. Transfer beans and liquid to large kettle of Dutch oven. Add salt pork or bacon, garlic, bay leaf and thyme. Bring black beans to a boil, reduce heat, and simmer for 2 hours. Add chopped onions and diced carrot; simmer 1 hour longer. Remove and discard bay leaf and ham bone. In small batches, process or blend black bean soup mixture until smooth. Return to pot; heat. Add salt and pepper and a little sherry to black bean soup to taste. Serve black bean soup garnished with lemon and egg slices.
Makes 2 quarts of black bean soup.

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Creole-Style Black Beans

By Diana Rattray, About.com Guide (Source)

Ingredients:

• 1 to 1 1/2 pounds smoked sausage, cut into 1" slices
• 3 cans (15 ounces each) black beans, drained
• 1 1/2 cups chopped onion
• 1 1/2 cups green bell pepper, chopped
• 1 1/2 cups celery, chopped
• 3 cloves garlic, minced
• 2 teaspoons leaf thyme
• 1 1/2 teaspoons leaf oregano
• 1 1/2 teaspoons white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 bay leaves
• 1 can (8 ounces) tomato sauce
• 1 cup chicken broth
• hot cooked rice

Preparation:

Brown sliced sausage in a heavy skillet over medium heat. Drain fat and transfer to the crockpot. Combine remaining ingredients with sausage in the crockpot. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours. Remove bay leaves. Serve with hot cooked rice.
Serves 6 to 8.

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Crockpot Black Bean Chili Recipe

By Diana Rattray, About.com Guide (Source)

Ingredients:

• 2 tablespoons vegetable oil
• 6 garlic cloves, minced
• 1 cup chopped onion
• 1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 tablespoon chili powder
• 2 to 3 teaspoons ground cumin
• 1 teaspoon dried leaf oregano
• 1 bay leaf
• 1 can (28 oz.) diced tomatoes in juice
• 1 tablespoon soy sauce
• 1 1/2 cups water
• 1 can (6 oz.) tomato paste
• 1 tablespoon red wine vinegar
• 2 cans (16 ounces each) black beans, drained and rinsed
• 2 cans (16 ounces each) beans -- pinto, garbanzo, great northern, kidney beans, etc. -- drained and rinsed
• grated cheese, sour cream, chopped parsley, chopped hard-cooked egg, green onion, or other garnishes

Preparation:

Heat the oil in a skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then add chili powder and cumin and cook 2 minutes, stirring. Add this mixture to the slow cooker/Crock Pot along with all remaining ingredients except canned beans and garnishes. Stir well and cook on low all day. Stir in canned beans an hour or so before serving. Serve with garnishes.

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Miso Tabouli

recipe by Jody Rudman, posted in Veria.com (Source)




Serves 4

Ingredients

• 1 cup bulgur wheat, prepared according to package directions

  3/4 cup lemon juice

  1 teaspoon brown miso

  2 teaspoons warm water

  3 tomatoes, seeded and minced

  1/2 green pepper, seeded and finely chopped

  2 tablespoons minced fresh mint

  3/4 cup finely minced parsley

  7 tablespoons olive oil

Preparation

• Place prepared bulgur in a large bowl, add lemon juice and set aside for 1 hour.

  Dissolve miso in warm water. Set aside.

  Prepare vegetables and gently toss with bulgur. Add miso and olive oil and toss again.

MISO STEW

recipe by traditional Organic Miso (Sources)





Serve 4 to 5

This hearty dish resembles a very thick miso soup prepared with sautéed vegetables.

1 1/2 tablespoons sesame or vegetable oil
3 onions, cut into thin wedges
1/2 carrot, cut into half moons
2 potatoes cut into irregular chunks (1 1/2 cups)
1 1/2 cups sliced (chinese) cabbage or 1 cup thin rounds of diakon
3 cups water of stock
5 1/2 tablespoons brown rice or barley miso
2 tablespoon minced parsley (optional)

Heat a heavy pot or skillet and coat with the oil. Add the four vegetables consecutively, sautéing each for about 1 minute. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Stir in miso creamed in a little of the hot broth and return just to the boil. For best flavor, allow to cool for 6 to 8 hours. Serve as is or reheated, garnished with the parsley. For added body and protein, substitute for the potatoes 5 to 7 ounces of tofu. Use other seasonal vegetables.

MISO GRAVY

recipe by traditional Organic Miso (Sources)




Makes 1 1/2 cups

2 tablespoons butter
1 small onion, minced
3 tablespoon whole-wheat (or rice or spelt) flour
1 1/2 tablespoons brown rice or barley miso
1 cup water
dash of pepper

Melt 1 tablespoon butter in a skillet. Add onion and sauté for 5 minutes, or until soft and lightly browned. Add remaining 1 tablespoon butter; when melted, add flour and sauté for 2 to 3 minutes. Add miso and sauté for 30 seconds more. Now add the water a little at a time, stirring constantly; bring to a boil, serve with steamed cauliflower or broccoli or.... For a richer flavor use 2 1/2 tablespoons miso. Serve as a topping for brown rice or deep-fried tofu.

Miso Soup with Tofu

From Setsuko Yoshizuka, former About.com Guide (Sources)

Miso soup is the most popular soup in Japan. Typical Japanese-style meals include a bowl of miso soup. As miso varies in saltiness, adjust the amount of miso to your preference.

Ingredients:

• 3 cups dashi soup stock
• 1 block tofu
• 3-4 Tbsps miso paste
• 1/4 cup chopped green onion

Preparation:

Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Try not to boil the soup after you put miso in.

*Makes 4 servings

BBQ Miso Chicken

Recipe by Eric, posted in Allrecipes.com (Sources)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
2 Hrs 40 Min

Original Recipe Yield 6 servings

Ingredients

• 1 cup miso paste
• 1 cup beer
• 1 cup low sodium soy sauce
• 1 cup white sugar
• 2 teaspoons sesame oil
• 1/8 teaspoon cayenne pepper
• 2 1/2 pounds skinless, boneless chicken breast halves

Directions

1. In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it's juices run clear.

Miso Soup

Recipe by Michelle Chen, posted in allrecipes.com (Sources)



Recipe by Michelle Chen, posted in allrecipes.com (Sources)



Prep Time: 5 Min
Cook Time:15 Min
Ready In: 20 Min
Original Recipe Yield 4 servings
Ingredients 2 teaspoons dashi granules 4 cups water 3 tablespoons miso paste 1 (8 ounce) package silken tofu, diced 2 green onions, sliced diagonally into 1/2 inch pieces Directions In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Pinto Beans With Beef and Tomatoes

By Diana Rattray, About.com Guide (Source)

This ground beef and pinto bean dish makes a great everyday meal the whole family will enjoy, and it's quick and easy to prepare.

Ingredients:

• 1 tablespoon olive oil
• 1 pound extra lean ground beef
• 1 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced green bell pepper
• 1/2 cup diced red or yellow bell pepper or banana pepper
• 1 can (14.5 ounces) diced tomatoes with liquid
• 3 tablespoons tomato paste
• 1 can (4 ounces) mild chopped green chile, not drained
• 2 cans (15 ounces each) pinto beans, drained and rinsed
• 1 teaspoon spicy Cajun seasoning or chili powder blend
• 1 teaspoon salt, or to taste
• 1/4 teaspoon dried leaf oregano
• 1/4 teaspoon fresh ground black pepper
• 1/4 to 1/2 teaspoon chipotle or other chile powder, or to taste

Preparation:

Heat olive oil in a large deep skillet over medium heat. Add ground beef, onion, and carrot; cook, stirring, until meat is not longer pink. Add the bell pepper, tomatoes, tomato paste, chopped green chile, pinto beans, and seasonings. Bring to a simmer; reduce heat, cover, and continue simmering over low heat for 20 to 25 minutes. Serve with a tossed green salad and cornbread for a delicious weeknight family meal.Serves 4 to 6.

Pinto Bean Cassoulet

By Diana Rattray, About.com Guide (Source)

The French bean dish, "cassoulet" inspired this pinto bean bake with chicken thighs and spicy sausage.

Ingredients:

• 4 slices bacon, diced
• 4 chicken thighs, with skin and bone
• Salt and pepper
• 2 medium onions, chopped
• 1 large carrot, diced
• 1/2 cup chopped celery
• 12 ounces andouille sausage or other spicy smoked sausage, sliced or diced
• 2 bay leaves
• 4 cloves garlic, chopped
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon salt
• 2 teaspoons Creole seasoning blend
• 2 1/2 cups chicken broth
• 1/2 cup dry red wine
• 1 can (14.5 ounces) diced tomatoes with juices
• 3 cans (16 ounces each) pinto beans, or about 4 to 5 cups cooked pinto beans

Preparation:

In a 6- to 8-quart Dutch oven, cook bacon until fat is rendered.

Wash chicken thighs and pat dry. Add the chicken thighs to the pot and brown for about 2 to 3 minutes on each side. Remove chicken and bacon pieces to a plate and set aside. Add the onions, carrot, celery, and sausage to the pot and sauté until vegetables are softened. Add the bay leaves, garlic, thyme, salt, Creole seasoning, chicken broth, and wine. Add the bacon and chicken thighs back to the mixture, along with the diced tomatoes. Cook over medium-low heat, uncovered, for 45 minutes. Remove chicken and cut meat from the bones. Add the chicken meat back to the pot; stir in the pinto beans.

Heat oven to 200°.

Transfer to the oven and bake, uncovered, for 2 to 2 1/2 hours, stirring occasionally. Add more chicken broth if needed to keep beans moist.

Serve with salad and crusty hot rolls or sliced French bread.
Serves 6 to 8.

Pinto Beans With Garlic

By Diana Rattray, About.com Guide (Source)

A light pinto bean recipe with chopped vegetables and seasonings.

Ingredients:

• 1 pound dried pinto beans
• 1 1/2 cups chopped onion
• 1 green bell pepper, chopped
• 1 carrot, shredded
• 1 rib celery, chopped
• 1/2 teaspoon dried leaf basil
• 4 cloves garlic, minced
• 1/4 teaspoon dried leaf thyme
• 1/2 teaspoon celery seed
• 1 tablespoon chili powder
• 1 can (6 ounces) tomato paste
• dash pepper

Preparation:

Wash beans well, pick over, and drain. Place in a large kettle and cover with water. Bring to a boil over high heat. Remove from heat and set aside for 1 hour. Drain the water and add fresh water to cover beans.

Add the remaining ingredients to the beans. Bring to a boil over high heat. Reduce the heat and simmer, covered, until the beans are tender. Taste and adjust seasonings, adding salt, if necessary.
Serves 4.