Rice and Beans with Guacamole for #WeekdaySupper

Rice and Beans with Guacamole

Our house is divided into two very specific groups: those who love beans and those who wish beans would die a fiery and permanent death. I fall into the former category and am all alone in my stance. Really, what is not to love about beans? They are hearty, filling, delicious. Toss them with some rice, a few veggies and a bunch of spices and seasonings and you’ve got yourself one very complete and very satisfying meal. The only thing that could improve it is a heaping spoonful of creamy guacamole. 

I made this beans and rice with guacamole dish for Weekday Supper this month. The theme is green – be it eating green or actual green food. I think it’s fair to say I played pretty fast and loose with the rules. But I couldn’t NOT share the recipe with you after discovering how much I loved it. There’s something about picking up a forkful of beans and veggies, slathering them with guac and then hitting the whole thing up with a squeeze of lime that just really does it for me. And guacamole is green, so technically, I played by the rules, right?

Rice and Beans with Guacamole

Besides, food is all about personal interpretation. I love the idea of taking one subject or topic and running with it. It leads to so many amazing and creative dishes that are all different but share one common thread. Here are the rest of this week’s dishes, all different and unique but all delicious and amazing in their own right:

Monday - Greek Shrimp and Spinach Pasta by Recipes Food and Cooking
Tuesday - Scallops with Wilted Spinach and Arugula by MealDiva
Wednesday - Rice and Beans with Guacamole by Feed Me, Seymour
Thursday - Barley Risotto with Garlicky Spinach by eating in instead
Friday - Green Eggs and Ham by Sew You Think You Can Cook

Try to stop by and check them out!

Rice and Beans with Guacamole

Ingredients

  • 2 cups brown rice, cooked
  • 1 can black beans, drained and rinsed
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 clove garlic
  • 2 tsp. vegetable oil
  • 2 Tbsp. tomato paste
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. adobo sauce from a chipotle pepper
  • 1 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt
  • For guacamole (this recipe can be easily doubled)
  • 1 large avocado
  • 1/4 small red onion, diced
  • 1 lime, juiced
  • sea salt

Instructions

  1. Heat vegetable oil in a large skillet over medium high. Once hot, add garlic and cook until fragrant, about 30 seconds. Add in onion and pepper and cook until softened.
  2. Once softened, add in the beans and stir well. Add in tomato paste, smoked paprika, adobo sauce, cumin and chili powder and salt. Stir well.
  3. Add in rice and stir to completely combine.
  4. To make the guacamole, combine the avocado, red onion and lime juice and smash well with a fork. Season with sea salt.
  5. To serve, pile the bean mixture on a plate and top with guacamole.
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Creamy Spinach and Poached Eggs

Creamy Spinach and Poached Eggs

I realize this is the second time in a short period that I’ve shared some type of breakfast toast recipe. I’m not apologizing for it, however. Because hearty breakfast toast recipes with drippy, runny eggs are essentially the best breakfast around. And this creamy spinach and poached eggs is one of my favorites. You get your grains from the bread, your vegetables with the spinach and then a hefty amount of protein from the eggs. Plus, drippy runny eggs. Really, need I say more?

If that doesn’t convince you, let me go on. This breakfast is so super filling. I made it on Saturday before heading out for a long, long day at the National Zoo. I felt full but not heavy. We walked around for hours and saw so many amazing things (orangutans swinging from ropes, gorillas pressing their faces against the glass, the baby panda that has stolen the nation’s heart). If I’d eaten something like a bagel slathered in cream cheese, I’d have felt heavy and overfull. A donut and my energy level would have dropped rapidly. This breakfast was perfect for a busy day when I needed to stay energized and alert. Blink and you’ll miss the baby panda.

Creamy Spinach and Poached Eggs

I wish I could say I was responsible for this breakfast. It’s brilliant in its simplify. But alas, I grabbed this one from A Calculated Whisk, my swapping partner for this month’s Secret Recipe Swap. I was really excited to be paired up with Becky this month, she has so many healthy yet delicious recipes to share. I’ve been working pretty diligently the past few weeks to avoid too many ridiculous sweets and bad-for-you foods. So poking through her blog really inspired me. This recipe is almost an exact replica. I simply added some toast underneath. I absolutely must have toast but if you are paleo, skip out on the toast and change the cream to coconut milk.

Creamy Spinach with Poached Eggs

Ingredients

  • 2 teaspoons coconut oil
  • 2 eggs
  • 2 cloves garlic, minced
  • 2 cups baby spinach
  • 2 teaspoons coconut milk or cream
  • Salt and pepper to taste
  • 2 slices of toast

Instructions

  1. Melt coconut oil in a skillet over medium heat. Once melted, add in the garlic and cook until fragrant.
  2. Add in the spinach and toss, cooking until wilted. Turn off the heat and stir in the cream.
  3. Meanwhile, poach the eggs. Once they are poached, place the spinach on top of the toast, then top with the eggs. Season with salt and pepper.
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Candied Blood Orange Slices

Candied Blood Orange Slices

In terms of fruit, it is quite the challenge to choose one that is most beautiful. Kiwis are little green jewels with speckled black seeds. Strawberries, raspberries and blackberries glisten in their baskets at the grocery store or farmer’s market. And oranges blink out like a bright beacon from their containers. But the blood orange is certainly a hidden gem, since its beauty lies purely on the inside. Think of it as a middle-school girl who is feeling insecure about her new glasses or braces. What would her mom say when the kids tease and call her metal mouth (do people still do that)? Beauty is on the inside. And thus, the same can be said for the blood orange.

One slice into one of these babies reveals deep red flesh, jewel-toned and juicy. Of course, I wouldn’t tell you about a fruit and not give some sort of recipe to go hand in hand. They are as functional as they are beautiful. I’ve shared many a recipe here but this one – candied blood orange slices – is my favorite thus far. As much as I rave about these oranges, I have to admit that I’m not particularly an orange person. I love the juice but the actual orange slices themselves, I’ll pass. The candied blood orange slice, however, is a completely different creature. For me, oranges are a textural issue. I cannot get past the segmented flesh. But when you candy a slice, it takes on a completely different texture – a caramel-like, crispy one. 

The taste – now let’s talk about that one. They still hang on to their tangy, zippy flavor. There is just another layer of flavor – a sweetness, a caramelization. You can munch on these like candy, you can be sure I did. But also, add them to cocktails. These  blood orange gin fizzes or these blood orange faux-garitas would gladly take on the slices. I hope you have the opportunity to whip up a few of these before they disappear for the year!

Candied Blood Orange Slices

*A note – Many of you have mentioned that you can’t find blood oranges anywhere in the grocery store. I’d suggest a specialty grocery store – Wegman’s specifically, or Whole foods – to see if they have any. The season is dwindling down now but I always found blood oranges at Wegman’s.

Candied Blood Orange Slices

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1 blood orange

Instructions

  1. Use a serrated knife and slice the blood orange into slices.
  2. In a large skillet, bring water and sugar to a boil. Once the sugar dissolves, add the orange slices.
  3. Reduce heat to a simmer and cook for 40 minutes, turning every ten minutes.
  4. Once cooked, remove to a plate and cool.
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Munch Madness 2015

I’m not big into basketball but I can always get down with the idea of healthy and sometimes-friendly competition. I even signed up for a bracket this year (based mainly on home team pride, pretty uniforms and well-known schools). But really, i’d rather just take the idea, translate it into something I love and run with it. And so, I present to you… 

MUNCH MADNESS!

Munch Madness

32 of your favorite foods, pitted against in each other in a battle for supreme victory! Who will win? What food will take on the title of Munch Madness victor? Only time will tell.

Below, you’ll find a bracket. Feel free to print it out, fill it out and share with friends to do the same. Each day, I’ll post a new matchup on Facebook, Twitter and Instagram. Weigh in there and I’ll calculate the responses. Losers will be knocked out of the competition, winners will move on to the next round until we have a top choice!

I really hope you’ll participate! Be sure to use the hashtag #munchmadness15 so we can find you!

Print out the bracket here

Mocha Lattes

In the world of lattes that are hard to resist, mocha lattes are one of my favorites. It’s rich and steamy, chocolatey and perfect for your early morning pick-me-up. 

Mocha Latte

Recently at work, someone mentioned that they don’t drink any caffeine. And so long as they get in a full 8 hours or more each night, they never feel tired. For a minute, I was jealous. I really wish I could stick to my guns enough to give up caffeine. I’m sure once the addiction wears off, it really is liberating to not rely on an artificial jolt to awaken your senses. But alas, I am weak and was given an espresso machine for Christmas. I am not likely to part with caffeine any time soon (though I have switched to decaf in the evenings so I guess thank God for small victories, right?).

Since I plan on continuing this addiction, I might as well go full tilt with it. I keep coming up with different and new coffee drinks to satisfy my cravings. The white chocolate raspberry was a staple for a few weeks, and I craved the maple latte during the winter months. Now with spring arriving, I’m all over the mocha latte. Not for any reason, not because it makes me think of spring or has any real spring-like qualities. But it’s what I’m craving these days. Rich, chocolatey, scalding hot.

Mocha Latte

Making a mocha latte from scratch, without chocolate syrup, is beyond easy. Toss a few chocolate chips into a bowl then heat some heavy cream. Pour that over top and let them melt. Boom, chocolate cream for your mocha latte! Depending on your chocolate needs, you can adjust the number of chips in your bowl. I like mine a bit light on the chocolate, just a subtle undertone. Brian usually takes a little espresso with his chocolate. It’s all about personal preference here and catering to your liking.

If you’d like to turn this into a cool drink, simply pour it over ice. Be sure to let it cool a bit first so it doesn’t get too watered down.

Mocha Lattes

Ingredients

  • 1/4 cup chocolate chips
  • 1/2 cup heavy cream
  • 2 shots of espresso

Instructions

  1. Place the chocolate chips in a bowl. Heat the heavy cream until it is scalding. Pour it over the chips and let it sit for minute. Stir until chocolate is melted.
  2. Divide the chocolate cream between two glasses. Pour hot espresso over top.
  3. Serve
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