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Tlaich 02/02/10
Oooo, that sounds delicious! I have been craving Mexican food lately too!

Where do you find the spicy black bean dip? Is that where most of the sodium comes from? I wonder how hard it would be to make your own. :)

Terrianne 03/02/10 replied to Tlaich
You can just mash black beans or use canned refried black beans. I think the sodium comes from the beans as well as the cheese.

U942538 08/21/12 replied to Tlaich
Tlaich,

Black beans is the most important dish in my culture (I am guatemalan).

If you want to make them yourself, buy a good black bean grain, leave them soaking in water overnight (this is super important). Boil them until they are tender (pressure cooker is best but you can use a normal pot with cover).

Beans absorb tons of water, so make sure you always check they are never be dry, otherwise you will burn them. 1 part beans for 2 to 3 parts water.

Try putting in a few garlic cloves (no need to remove the skin, it will stay together to be easily removed if you wish so), chopped cilantro works very well with balck beans and of course salt.

When done, you should still have some of the water, this is perfectly normal and tasty, you can then eat them like such or blends them to make a paste. You will need the water (& garlic if you like) if you blend it. A very nice option is to take one cup of your cooked black beans with some liquid and mix it, then you incorporate the mixture into the pot with the whole beans, this will add a very nice thickness to your beans.

I put olive oil once they are done and away from the heat so that I don't lose the taste nor the benefit from raw olive oil.

This dish is time consuming, but you can make a god batch, they last long in the fridge and are super healthy.

Enjoy!

Medchick 03/07/13
Here goes the crown jewel of my diet: "lentils with spinach", a traditional Spanish dish with some personal additions. Suitable for vegetarians. 

MND gives a score of 15.6 to my recipe (per serving). The calories per serving are 386 (6,3 g fat; 64g carbs; 21g protein; 23g fiber;  zero cholesterol; tons of vit A, vit C, iron and other vitamins and minerals). 

I prepare a large pot of 5 servings, freeze 2-3 servings and eat this meal an average of twice a week, mostly as dinner, sometimes as lunch. One serving is pretty filling… 

** Ingredients (amounts for 5 servings): 

- Green lentils (dry): 350g
- Carrots (raw): 225g
- Leek (raw): 200g
- Spring onion (raw): 40g
- Cherry tomatoes (raw): 150g
- Fresh spinach: 400g
- Onion (raw): 180g
- Garlic (raw): 10g
- Olive oil: 2 tbsp
- Slice of bread (I use wholegrain): 20g

- Spicy paprika: 1-2 tsp
- Salt
- Bay leaves: 2
- optional: small chili pepper
- optional: white vinegar
 

Preparation:
 
1) put the lentils and the bay leaves in a pot, covered with cold water and with a bit of salt, warm up in medium/high fire. I also put a small chili cut very thin - but do this only if you like spicy.
 
2) when it starts boiling, reduce the fire to low. Add: the carrot in thin slices, the cherry tomatoes (cut in 4 pieces), the spring onion (in thin slices) and the leek (also in thin slices). Let cook for about an hour. Add (cold) water if they become too dry while cooking.
 
3) In the meantime, in a separate pan, fry (low fire) in 1tbsp of olive oil the garlic together with the bread (cut in little squares). When it is golden, take out. Smash the garlic and bread in a mortar.
 
4) In a separate pan (can be the same as the one for the garlic), fry in 1tbsp of olive oil the onion cut very thin, in _very_ low heat, and preferably covered. When it is soft and transparent, add 1-2 tea spoons of spicy paprika, mix and quickly take out of the fire (the paprika burns otherwise).
 
5) Once the lentils are close to ready, add the onion/paprika and the smashed garlic/bread to the pot of lentils. Add also salt if needed.
 
6) Add also the fresh spinach. Cover, and let cook another 5-10 minutes, until the spinach have lost volume and become soft.
 
And then it's ready. Enjoy! It is really delicious. And if you make too much and keep it in the fridge, the next day it tastes even better! :-)
 
Optionally, you can add a few drops of vinegar. I do that once the lentils are on the plate. The dish is ultra tasty with and without the vinegar - and the two tastes are quite different, so it's really like two dishes in one.

Medchick 03/07/13
Here goes the crown jewel of my diet: "lentils with spinach", a traditional Spanish dish with some personal additions. Suitable for vegetarians.

MND gives a score of 15.6 to my recipe (per serving). The calories per serving are 386 (6,3 g fat; 64g carbs; 21g protein; 23g fiber; zero cholesterol; tons of vit A, vit C, iron and other vitamins and minerals).

I prepare a large pot of 5 servings, freeze 2-3 servings and eat this meal an average of twice a week, mostly as dinner, sometimes as lunch. One serving is pretty filling...

** Ingredients (amounts for 5 servings):

- Green lentils (dry): 350g
- Carrots (raw): 225g
- Leek (raw): 200g
- Spring onion (raw): 40g
- Cherry tomatoes (raw): 150g
- Fresh spinach: 400g
- Onion (raw): 180g
- Garlic (raw): 10g
- Olive oil: 2 tbsp
- Slice of bread (I use wholegrain): 20g

- Spicy paprika: 1-2 tsp
- Salt
- Bay leaves: 2
- optional: small chili pepper
- optional: white vinegar


*** Preparation:

1) put the lentils and the bay leaves in a pot, covered with cold water and with a bit of salt, warm up in medium/high fire. I also put a small chili cut very thin - but do this only if you like spicy.

2) when it starts boiling, reduce the fire to low. Add: the carrot in thin slices, the cherry tomatoes (cut in 4 pieces), the spring onion (in thin slices) and the leek (also in thin slices). Let cook for about an hour. Add (cold) water if they become too dry while cooking.

3) In the meantime, in a separate pan, fry (low fire) in 1tbsp of olive oil the garlic together with the bread (cut in little squares). When it is golden, take out. Smash the garlic and bread in a mortar.

4) In a separate pan (can be the same as the one for the garlic), fry in 1tbsp of olive oil the onion cut very thin, in _very_ low heat, and preferably covered. When it is soft and transparent, add 1-2 tea spoons of spicy paprika, mix and quickly take out of the fire (the paprika burns otherwise).

5) Once the lentils are close to ready, add the onion/paprika and the smashed garlic/bread to the pot of lentils. Add also salt if needed.

6) Add also the fresh spinach. Cover, and let cook another 5-10 minutes, until the spinach have lost volume and become soft.

And then it's ready. Enjoy! It is really delicious. And if you make too much and keep it in the fridge, the next day it tastes even better! :-)

Optionally, you can add a few drops of vinegar. I do that once the lentils are on the plate. The dish is ultra tasty with and without the vinegar - and the two tastes are quite different, so it's really like two dishes in one.

Wouterra 03/09/13 replied to Medchick
That sounds amazing I should share my favorite lentil soup recipe too.

Medchick 03/09/13
please do! In your profile it seems you have entered a good number of tasty-sounding recipes. I can see the nutrients but not the ingredients...

Medchick 03/09/13 replied to Wouterra
Toasts with tomato and olive oil: my usual breakfast, and something I never get tired of:

1. toast slice(s) of bread (wholegrain even better)
2. when toasted, add a few drops of extra virgin olive oil
3. and on top thin slices of tomato (or cherry tomato)
4. add a few grains of sea salt (thick)

For a serving of 70g of bread (2 slices of bread type "prokorn", wholegrain), 75g of cherry tomato, and 6ml (nearly half tbsp) of olive oil these are the numbers:

- calories: 212
- Fat: 9g (1g sat fat)
- Carbs: 24g (4g sugar)
- Protein: 10g
- Fiber: 5g
- Vit A: 20%
- Vit C: 14%
- Iron: 12%

Wouterra 03/15/13 replied to Medchick
Yum! I do a breakfast toast like this with smashed avocado and sprouted mung beans.

EMTTrix 04/18/13
Chicken and Avocado Salad

2 TBSP olive oil

1 TBSP lemon juice

½ tsp dried thyme leaves

¼ tsp mustard

Pinch of garlic powder

½ of a ripe avocado

2 cups chopped chicken (you can use canned, low sodium white meat chicken)

1 stalk celery, chopped


Combine the first 5 ingredients in a salad bowl and whisk together with a fork until emulsified. Slice avocado into small chunks and gently stir into dressing to coat. Stir in chicken and celery into avocado mixture and serve. Enjoy over a bed of salad greens or wrap it up in a couple romaine leafs.

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