Fall is not physically here in our part of the country yet,but it is cooler in other places, and I can't wait to heat up my kitchen making this delicious meal again. Enjoy!
Orca Bean, Jalapeno Chile, and Yellow Rice Soup
Ingredients:
1 pound dried Orca beans*
2 tablespoons olive oil
4 to 6 cloves garlic, minced
1 large Spanish onion, peeled and chopped
2 ribs celery, diced
2 1/2 quarts (10 cups) chicken stock or broth
4 cups (32 ounces) canned crushed tomatoes
2 teaspoons ground coriander
1 cup dry sherry
Yellow Rice (see recipe below)
1/4 cup fresh cilantro leaves
Coarse salt and freshly-ground black pepper to taste
1 jalapeño chile pepper, seeded and minced(or more to taste)
Zest of 1 lime
2 tablespoons freshly-squeezed lime juice
Cooked Yellow Rice (see recipe below)
1 bunch chopped scallions (green onions), for garnish
* Orca Beans - also known as calypso beans and yin yang beans are a heirloom variety from Mexico. When dried, these beans are a beautiful black and white. If you can't find these beans, substitute cannellini beans, black beans, Anasazi beans or Black Valentine beans. Canned black beans will do in a pinch, but will not give the same results. I source my beans from Purcell Mountain Farms. They are very fresh, dried beans and require little, if any soaking time.
Preparation:
Placed the beans in a deep bowl and cover with fresh cold water by 2 inches. Place in the refrigerator and let soak overnight. Drain and rinse well before using.
In a large soup pot over medium-high heat, add the olive oil, garlic, onion, and celery; sauté, stirring frequently, for 10 minutes.
Add the drained beans, chicken stock/broth, tomatoes, coriander, and sherry. Bring just to a boil; reduce heat to medium and simmer approximately 1 1/4 to 2 hours or until the beans are tender.
While the soup is cooking, prepare the Yellow Rice.
When ready to serve, add the cilantro and season with salt and pepper to taste. Add the jalapeño chile pepper, lime zest, lime juice, and cooked Yellow Rice.
Makes 10 to 12 servings.
Yellow Rice:
2 tablespoons olive oil
1/2 cup chopped onion
1 cup Jasmine rice*
2 cups chicken stock or broth
2 teaspoons coarse salt
Pinch of turmeric
In a 3-quart saucepan over medium-high heat, heat the olive oil. Add the onions and sauté for approximately 5 minutes or until a pale golden color. Add the Jasmine rice and continue to sauté 3 minutes more. Add chicken stock/broth, salt, and turmeric. Bring just to a boil; cover the pan and reduce heat to low. Let simmer for approximately 15 to 29 minutes or until all the water is absorbed and the rice is fluffy. Remove from heat and set aside.
Prosciutto de Parma Quesadilla Recipe
Ingredients:
2 Flour Tortillas or wraps
1/4 cup grated Smoked Jack Cheese
1/4 cup grated Gruyère cheese
2 slices Prosciutto de Parma*
* An Italian salt-cured and transparent thinly-sliced ham.
Preparation:
Distribute the grated cheeses over the top of one (1) flour tortilla. Place the Prosciutto slices on top of the cheeses. Place the second flour tortilla shell on top.
Coat a non-stick frying pan with non-stick spray or lightly brush with olive oil. Place on the stove over medium-high heat and brown one side of the quesadilla; then flip and brown the other side until the cheeses are bubbling and tortilla is golden.
Remove from pan and let sit approximately 1 minute for cheese to set up a little. Cut with a large, sharp knife into four wedges.
Place on individual serving plates and serve.
Serves 2.
Orca Bean, Jalapeno Chile, and Yellow Rice Soup
Ingredients:
1 pound dried Orca beans*
2 tablespoons olive oil
4 to 6 cloves garlic, minced
1 large Spanish onion, peeled and chopped
2 ribs celery, diced
2 1/2 quarts (10 cups) chicken stock or broth
4 cups (32 ounces) canned crushed tomatoes
2 teaspoons ground coriander
1 cup dry sherry
Yellow Rice (see recipe below)
1/4 cup fresh cilantro leaves
Coarse salt and freshly-ground black pepper to taste
1 jalapeño chile pepper, seeded and minced(or more to taste)
Zest of 1 lime
2 tablespoons freshly-squeezed lime juice
Cooked Yellow Rice (see recipe below)
1 bunch chopped scallions (green onions), for garnish
* Orca Beans - also known as calypso beans and yin yang beans are a heirloom variety from Mexico. When dried, these beans are a beautiful black and white. If you can't find these beans, substitute cannellini beans, black beans, Anasazi beans or Black Valentine beans. Canned black beans will do in a pinch, but will not give the same results. I source my beans from Purcell Mountain Farms. They are very fresh, dried beans and require little, if any soaking time.
Preparation:
Placed the beans in a deep bowl and cover with fresh cold water by 2 inches. Place in the refrigerator and let soak overnight. Drain and rinse well before using.
In a large soup pot over medium-high heat, add the olive oil, garlic, onion, and celery; sauté, stirring frequently, for 10 minutes.
Add the drained beans, chicken stock/broth, tomatoes, coriander, and sherry. Bring just to a boil; reduce heat to medium and simmer approximately 1 1/4 to 2 hours or until the beans are tender.
While the soup is cooking, prepare the Yellow Rice.
When ready to serve, add the cilantro and season with salt and pepper to taste. Add the jalapeño chile pepper, lime zest, lime juice, and cooked Yellow Rice.
Makes 10 to 12 servings.
Yellow Rice:
2 tablespoons olive oil
1/2 cup chopped onion
1 cup Jasmine rice*
2 cups chicken stock or broth
2 teaspoons coarse salt
Pinch of turmeric
In a 3-quart saucepan over medium-high heat, heat the olive oil. Add the onions and sauté for approximately 5 minutes or until a pale golden color. Add the Jasmine rice and continue to sauté 3 minutes more. Add chicken stock/broth, salt, and turmeric. Bring just to a boil; cover the pan and reduce heat to low. Let simmer for approximately 15 to 29 minutes or until all the water is absorbed and the rice is fluffy. Remove from heat and set aside.
Prosciutto de Parma Quesadilla Recipe
Ingredients:
2 Flour Tortillas or wraps
1/4 cup grated Smoked Jack Cheese
1/4 cup grated Gruyère cheese
2 slices Prosciutto de Parma*
* An Italian salt-cured and transparent thinly-sliced ham.
Preparation:
Distribute the grated cheeses over the top of one (1) flour tortilla. Place the Prosciutto slices on top of the cheeses. Place the second flour tortilla shell on top.
Coat a non-stick frying pan with non-stick spray or lightly brush with olive oil. Place on the stove over medium-high heat and brown one side of the quesadilla; then flip and brown the other side until the cheeses are bubbling and tortilla is golden.
Remove from pan and let sit approximately 1 minute for cheese to set up a little. Cut with a large, sharp knife into four wedges.
Place on individual serving plates and serve.
Serves 2.