paprika

Red kidney beans and sausage

The best way to cook beans is with sausages, no jokes! I know this may sound gross to vegetarian, and I am the first to enjoy a beans salad (in some later post), but the salty and spiced texture of sausage is well coupled with the creamy texture of the beans; their flavours do mix perfectly together. By the way, this recipe is an excellent source of proteins, especially if you choose leaner sausages, for those of you interested in bodyfat loss or workout meals!

Cooking time: 20 minutes

Ingredients for 4 portions:
2 pork sausages
2 cans of red kidney beans of 400 gr each
1 onion
4 roma tomatoes
black pepper
extra virgin olive oil
2 tsp. paprika powder
½ tsp. cayenne pepper
½ tsp. of iodized salt

Preparation:
Switch on the fire at high. Chop the onion in small pieces and toss it in a pan with the salt, a generous grind of black pepper, the paprika powder, and the cayenne pepper. Add 2 spoons of olive oil; I am being conservative here because the sausages release some fat usually, according to how lean you choose them.

Put the pan on the fire and let it cook for 2/3 minutes, until the onions are gold (not brown). Cut the tomatoes in thin slices and put them in, you may cover with the lid for 4/5 minutes. In the meantime you can cut the sausages in pieces; they can be also made out of beef or any other ingredients, even vegetarian if you prefer to. I have just used pork meat as my personal taste.

To make things easier, you can open up and crumble them, then add them in the pan. Let the meat brown for other 4 to 5 minutes, it will also release part of the fat. Open the cans of kidney beans, drain the liquid inside, was and drain them again, then pour them on top of the sausages. Add a half glass of water now. You can cook them for other 10 minutes with the lid on top.

To be served with some bruschetta, or any other toasted bread. Are excellent also with some steamed vegetables aside.

Buon appetito! 

 

P.S.: thanks Nezemnaya for the shot!

How to prepare your own taco seasoning

I love tacos! and tortillas too!! and guacamole as well!!! but now I’m wandering about. This is (the first?) how-to post I write, it will be tweaked again I hope, according to the feedbacks.

Being about spices, the main issue is that, in many languages, spices got different names, different translations and in all the case, different tastes too, which could vanish the overall experience. The pictures of the spices I’ve used are as close as possible to what I’ve actually used in reality.

This list is not exhaustive nor fixed, feel free to customize it to your will and put the modification in the comment, it would be great!

 

Ingredients (for 250 gr of beef or any other substitute):

1,5 teaspoon (ts) of paprika powder mild paprika

1 ts oregano
ToastingOregano

1/2 ts grinded cayenne pepper
Cayenne Pepper

1 ts cumin seed
Cumin

1/2 ts of iodized salt (stormtrooper not included :P)
A-salt-ed!

1 ts of wheat flour
Pain au Levain - Sifting whole wheat flour

1/2 ts of dark cocoa powder
JPHOTO-2012-07-31-8179.jpg

 

(to recap)
1 and a half teaspoons (ts) of paprika powder mild
1 ts oregano
1/2 ts grinded cayenne pepper
1 ts cumin seed
1/2 ts of iodized salt
1 ts of wheat flour
1/2 ts of dark cocoa powder

 

Preparation:

This is the easiest part.
In a small bowl, put all the ingredients together and stir it. Make sure it’s not in contact with water in any possible way. Being all dry ingredients, you can even store it to use it another time.
Variation in the amount of cocoa may have the greater influence on the final taste, so try not to exaggerate with it.
This mix is excellent to be used in other recipes as the main seasoning or a tasty add-on!

Buon appetito.

 

 

P. S.: There are several ways of doing this starting from the whole spices instead of having them already grinded. What is changes is the final taste of it, stronger in the case of self-grinded spices.
Thanks to: Delphine, Amy,  You, Gustavo, JD, Rebecca and Jayca for the beautiful pictures!!!