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Black-Bean Scallops and Zucchini

Black-Bean Scallops and Zucchini


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In China, scallops with black beans are second in popularity to black beans and clams. It’s made quickly, too.

Drink with a Yanjing beer from China.

Adapted from "Simply Ming One-Pot Meals" by Ming Tsai and Arthur Boehm.

Ingredients

  • 2 tablespoons grapeseed or canola oil
  • 2 tablespoons minced fermented black beans
  • 1 tablespoon minced garlic
  • 1 bunch scallions, thinly sliced, white and green parts separated
  • Kosher salt and freshly ground black pepper
  • 1 pound medium (U-20) scallops, muscles removed, halved
  • 2 cups of ¼-inch sliced zucchini
  • 2 tablespoons unsalted butter
  • White or brown rice, for serving

Directions

Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom.

When the oil is hot, add the black beans, garlic, and scallion whites. Season with salt and pepper and sauté until softened, about 1 minute. Add the scallops and zucchini and sauté until the scallops are just cooked through, 5-6 minutes.

Add the butter and adjust the seasoning, if necessary. Add the scallion greens and stir to combine.

Transfer the stir-fry to 4 individual serving plates and serve with the rice on the side.


Recipe Summary

  • 1 small zucchini, grated and drained on paper towels (about 1 cup)
  • 1 cup defrosted frozen corn, drained on paper towels
  • 1 small red onion, chopped
  • 2 jalapeño peppers, seeds and ribs removed, chopped
  • 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 teaspoon chili powder
  • 3/4 pound Monterey jack, grated (about 1 quart)
  • 8 large (burrito-size) flour tortillas
  • 2 tablespoons cooking oil

In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.

Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2 minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.


Fresh or frozen scallops?

  • Fresh sea scallops are always a good choice, if they are truly fresh. Check the date of delivery with your fish monger, and then make sure to smell the scallops! If they are sweet-smelling then they are very fresh. If they smell foul, do not buy them!
  • Frozen scallops are also a good choice, since they should be fresh-frozen (right off the boat). The easiest and safest way to thaw them is to place them in the refrigerator the night before you plan to cook them. For a quicker solution, you can add them to a sealed bag and put them in a bowl of cold water. They should defrost in about 30 minutes.


Black Bean and Zucchini Tortilla Casserole

Ingredients

  • 1 ½ tbsp extra-virgin olive oil
  • 1 cup chopped onion
  • 1 medium green bell pepper diced
  • 1 28 oz can crushed or pureed tomatoes
  • 1 –2 small fresh hot chile peppers seeded and minced, or 1 (4 oz) can chopped mild green chiles
  • 2 tsp chili powder or more, to taste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 16–20 oz can black beans, drained and rinsed
  • 1 medium zucchini quartered lengthwise and thinly sliced
  • 12 corn tortillas torn or cut into several pieces
  • 8 oz cheddar-style nondairy cheese Daiya is great with this!
  • vegan sour cream homemade or purchased or Cashew Cream for garnish, optional

Instructions

Nutrition

Vegan-ize any recipe! Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This post was originally published on 21 September 2014.


Soups and Chilis

Zucchini is one of my favorite vegetables to add to soup. I might dice it up with a mix of other veggies, blend it to create a luscious creamy texture, or even spiralize it! That way, I feel like I’m eating a big bowl of noodle soup, but most (or all) of the noodles are actually vegetables!

Golden Turmeric Noodle Miso Soup
This healing noodle soup is one of the best zucchini recipes to make near the end of the season, when the air starts to become crisp. The vibrant broth is chock-full of nourishing ingredients like turmeric, lemon, and ginger, so it’s warming and energizing on cool fall nights.

Many Veggie Vegetable Soup
This soup is a great clean-out-the-fridge sort of recipe. It features odds and ends of all kinds of veggies – tomatoes, sweet potatoes, kale, carrots, and, of course, zucchini.

Basil Zucchini Soup
This cool soup is smooth and creamy, but you won’t find any nuts or dairy here. Instead, the luscious texture comes from blended raw zucchini!

Spiralized Vegetable Noodle Soup
A lighter riff on minestrone soup, this recipe features spiralized sweet potato and zucchini instead of pasta!

Tomatillo Zucchini White Bean Chili, page 99 of Love & Lemons Every Day
If you like tomatillo salsa, you’ll love this white bean chili. Roasted and blended tomatillos, chiles, onions, and garlic fill the creamy broth with tangy, spicy flavor.


Seared Scallops with Zucchini “Ravioli” and Tomato Water

Simon Bajada

Tomato water, a delicate pink broth made by draining lightly cooked tomatoes in cheesecloth, acts as a summery base for warm scallops and feta-stuffed zucchini—ingredients found in abundance near Twins restaurant. “The tomato water reminds us of the juices that would drain from our grandmother’s adzhika,” the brothers say, a salsa-like condiment from their native town of Kuban.

Sleepy Vendor at Danilovsky Market

Seared Scallops with Zucchini “Ravioli” and Tomato Water

Recipe Summary

  • 1 (16 ounce) package medium seashell pasta
  • 6 tablespoons olive oil
  • 1 cup fresh mushrooms, sliced
  • ¾ cup minced green onions
  • 2 tablespoons minced garlic
  • 1 pound medium shrimp - peeled and deveined
  • 1 pound bay scallops
  • 1 pound crabmeat
  • 2 cups dry white wine
  • 6 tablespoons fresh lemon juice
  • ½ cup butter
  • ¼ cup chopped fresh parsley

Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente drain.

Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter cook until heated through.


Black Bean Zucchini Fritters

Black beans and freshly grated zucchini combined with garlic, basil and lemon zest into a tasty fritter make a delicious side dish with any meal.

Guess what? I still have more zucchini to use up! I think this is the never ending supply this summer. Thank goodness I love it, but I wasn’t sure what I was going to try next. While I was in FL last week, I had posted a restaurant review where I had tried Black Bean Cakes.

They were amazing but more on the spicy side served with guacamole, salsa and sour cream. I liked them so much I figured I’d give mine a little Mediterranean twist and throw in some of that zucchini too (Shhh..don’t tell the kids, they’ll never know!) and the Black Bean Zucchini Fritter was born.

These fritters were to die for and I could make an entire meal out of them alone! By using the self rising flour they puffed up like a cake but were light and fluffy, not dense like a regular black bean cake and the lemon and basil gave them such a fresh taste.


Eat More Beans!

One of the main healthy eating goals that I've been working on the past few months is to increase our bean consumption. When you read all the articles on how to eat healthy, almost every single one of them includes beans and legumes on their list. Beans are also relatively inexpensive.

You can make them even more inexpensive by buying them in bulk instead of cans and cooking them yourself. My Instant Pot has made this super easy and super fast. Now, I regularly cook up a pot or two of beans a week. This Zucchini, Corn and Bean Salad is one of my new favorite ways to add beans to our diet!


Directions:

Together: Spiralize or julienne zucchini.

Kid: In a small bowl, add flaxseed and water, mix well and set aside.

Adult: Open can of black beans.

Kid: Drain and rinse black beans in a colander. In a medium bowl, add the black beans and mash with a fork.

Adult: Dice shallot and mince garlic.

Kid: Measure out bread crumbs and Italian spices. Rip parsley and basil leaves from stem.

Adult: Chop parsley and basil.

Kid: Add shallot, garlic, bread crumbs, parsley, basil, and Italian spices in with black beans. Mix well.

Together: Once the flaxseed and water has thickened, stir into mixture (alternatively, substitute two eggs).

Adult: Preheat a large frying pan on medium-high heat. Spray with non-stick spray or drizzle with olive oil.

Together: Form mixture into balls.

Adult: Add black bean balls to the frying pan and heat for 2-3 minutes a side, flipping frequently. Meanwhile add spiralized or julienned zucchini to another frying pan over medium heat. Cook for about 5 minutes, depending on how soft you like them.

Together: Top your cooked zucchini noodles with meatballs and your favorite marinara sauce.


Watch the video: Γιατί πρέπει να τρώμε μελιτζάνες


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