How To make Oprah's Red Beans and Rice with Salsa
1/2 cup Dried red beans
1/2 cup Dried kidney beans
3 cups Water
1 1/2 cups Onion -- chopped (1-2 onions)
3 Garlic cloves
peeled and
halved lengthwise 1 teaspoon Dried oregano
1 Bay leaf
2 tablespoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried coriander
1 teaspoon Red pepper flakes :
crushed
1 cup Tomato juice
1 cup Brown rice
2 cups Chicken stock fat skimmed
off :
FOR THE SALSA 1 1/2 cups Tomato :
cubed (1 lg. tomato)
2 tablespoons Jalapeo pepper (1 large)
1/4 cup Scallion, sliced :
white part
only (2 large scallions) 1/4 cup Lime juice freshly squeezed
1/4 cup Fresh cilantro :
chopped
Pick over and rinse beans. Put them into a large bowl and cover completely with cold water. Let the beans soak overnight (or for at least 8 hours). Or use the quicker method described in "Soaking Dried Beans". Drain the beans and transfer them to a large pot. Add the 3 cups water. Bring to a boil over medium heat and cook for 5 minutes. Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to low and simmer, uncovered, for about 1 hour, until the beans are tender. Add the chili powder, cumin, coriander, red pepper flakes, and tomato juice, stirring to mix. Continue to cook while preparing the rice. Put in the rice and chicken stock in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 45 minutes, or until tender. In the meantime, combine all the salsa ingredients in a small serving bowl and set it aside for the flavors to meld. When the rice is done, stir it into the bean mixture. Ladle into bowls and serve with the salsa on the side.
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Oprah`s Favorite Recipes Poaching Chicken
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Poaching Chicken
2 cups dry white wine
2 cups water
2 springs fresh thyme or 1 tablespoon dried thyme
1 small onion, peeled and halved
1 boneless, skinless chicken breast
Put the wine, water, thyme, and onion in a deep-sided frying pan, bring to boil over medium heat and boil, uncovered, for 5 minutes. Add chicken breast, cover, and simmer for 20 minutes.
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Easy Chipotle Vinaigrette Recipe from the source! No stopping us now! #viralhacks #copycat
Easy Chipotle Vinaigrette Recipe from the source! No stopping us now!
Small Batch recipe for Chipotle Vinaigrette:
Ingredients:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 chipotle pepper in adobo sauce
1/2 teaspoon honey
1/2 teaspoon dijon mustard
1/2 garlic clove
salt and pepper, to taste
Instructions:
In a blender or food processor, combine the olive oil, red wine vinegar, chipotle pepper, honey, dijon mustard, and garlic. Blend until smooth.
Season with salt and pepper to taste.
Serve immediately, or store in the refrigerator in an airtight container for up to a week.
You can adjust the spiciness of the vinaigrette by using more or less chipotle pepper, depending on your preference. You can also add additional ingredients such as cilantro or lime juice to customize the flavor. Enjoy!
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With humor and warmth, this children’s picture book raises awareness about poverty and hunger! Best friends Sofia and Maddi live in the same neighborhood, go to the same school, and play in the same park, but while Sofia’s fridge at home is full of nutritious food, the fridge at Maddi’s house is empty. Sofia learns that Maddi’s family doesn’t have enough money to fill their fridge and promises Maddi she’ll keep this discovery a secret. But because Sofia wants to help her friend, she’s faced with a difficult decision: to keep her promise or tell her parents about Maddi’s empty fridge. Filled with colorful artwork, this storybook addresses issues of poverty with honesty and sensitivity while instilling important lessons in friendship, empathy, trust, and helping others.
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