Black beans are high in fiber, protein and minerals which may help maintain bone strength. The vegetable based protein is an excellent source and healthy alternative to meat. The best, easiest recipe we’ve found and tried for black bean cakes is from gormetuncorked.com
Black bean cakes
This is another example of a recipe which sautes the onions and garlic first before mixing it in with the main ingredient (in this case, beans!)
1-2 tsp Extra Virgin Olive Oil
1/2 Onion, sliced
2 Garlic Cloves, minced
15 oz can Seasoned Black Beans, drained
1/4 tsp Chipotle Chili Powder
1/2 tsp Cumin
1/4 tsp Sea Salt
1/8 tsp Fresh Black Pepper If you need a pepper mill>>
1/4 cup Cilantro, chopped or 2 tbs. Marshalls Creek Spices cilantro
1/4 cup Seasoned Bread Crumbs
1/2 cup All Purpose Flour
1 cup Bread Crumbs
1 Large Egg
Vegetable Oil
Directions:
- Sautee the onions & garlic: In a small saucepan, heat the olive oil over medium heat. Reduce the heat to medium low and add the onions. Season with salt and pepper. Cook until translucent, stirring occasionally. Add the garlic cloves and cook for a few minutes longer. Remove the pan from the heat.
- Food process some of it together: In a food processor, combine half to three-fourths of the can of black beans, the cooked onion and garlic, spices and salt. Process until smooth and creamy.
- Mix in more: In a bowl, combine the processed black beans with the remaining whole black beans, cilantro and bread crumbs. Stir well to combine. Let sit in the refrigerator for about 20 to 30 minutes.
- Get ready to bread! Place the flour and bread crumbs into two separate bowls. Crack the egg into a third bowl and beat well with a fork or whisk.
- Play with your food: Using floured hands, shape the black bean mixture into 8 flattened cakes of equal size.
- Coating your cakes: Dust each cake with flour and then dunk it into the egg. Coat both sides with bread crumbs. Repeat.
- Cook: Heat the vegetable oil over high heat. When the oil is very hot (you can test it by dropping a crumb in the oil and it should sizzle), add the cakes a few at a time and brown both sides. Drain on a paper towel. Repeat.
- You can keep these warm in the oven at a low temperature or serve immediately with goat cheese, guacamole or salsa.
Now that the world is warming up with spring, it is common to crave lighter meals such as salads. Try spicing up your repertoire with a southwestern salad, which has a complex mix of flavors including cumin and garlic.
Homemade Southwestern Mexican Salad
For vegetables:
There’s a great variation in what you can put in a Southwestern Salad. For it to be uniquely Southwestern, however, don’t forget to garnish with tortilla strips instead of croutons, and top with avocado slices. Many recipes also call for fresh cilantro. Other ideas, aside from the Romaine lettuce, include shredded carrots, shredded cabbage, tomatoes, and black beans. A smooth cheese such as cotija cheese balances out the lime and vinegar of the dressing. We have also tried pumpkin seed as a garnish, which also adds a counterpoint to the dressing, as well as adds a nutritious boost.
The best dressing we’ve tried comes from https://www.afarmgirlsdabbles.com/grilled-mexican-chicken-salad-with-cumin-lime-vinaigrette/ and https://www.allrecipes.com/recipe/238959/southwest-fiesta-dressing/
- 1/4 c. extra virgin olive oil
- 3 T. cider vinegar
- 2 tsp. grated lime peel
- 1 T. fresh lime juice
- 1/2 tsp. honey
- 2 tsp. cilantro
- 1 tsp. ground cumin
- 1 tsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/8 tsp. ground cayenne pepper
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
Read more at https://www.afarmgirlsdabbles.com/grilled-mexican-chicken-salad-with-cumin-lime-vinaigrette/#9Q4ltVqr2GJJc71w.99
By the time winter rolls around, many of us are tired of salads and raw vegetables. You are just 40 minutes away from a tasty, nutrient dense, belly warming veggie dish!
oven roasted vegetables
1/4 cup olive oil
1 Zucchini sliced thin
2 Onions, quartered then layers separated
1 Yellow squash sliced thin
3 small vine tomatoes
1 Eggplant sliced
3 Red peppers
1 tablespoon ground rosemary
1 tablespoon garlic powder
1/2 teaspoon Himalyan pink salt
pepper to taste
1 teaspoon ground thyme
Preheat oven to 425 degrees.
In a large bowl, mix vegetables, olive oil and spices. Add more oil if needed to make sure veggies are well coated. Spread evenly over baking sheet. Roast for 40 minutes, or until vegetables start to caramelize, stirring once. Serve as a side dish, or over rice as a meal. Serve with warm fresh Mozzarella cheese for extra sustenance.
Ingredient:
1 large sweet potato
3 Apple’s
1Tbsp MCS Apple pie spice
1/4 cup almond butter
2 eggs
1/4cup sugar
3 cups whole grain flour
1 can of spiced Apple’s
3 eggs
4 cups milk
Directions
Start by peeling you’re sweet potatoes and apples. Core the apples. Dice both and place in a small pan with lemon juice and apple pie spice cook until tender.
In a large bowl mix your almond butter, sugar, eggs, and flour.
When your apples and sweet potatoes are tender and falling apart place in a blender and puree them down with a little bit of water.
Incorporate into the large bowl after it cools.
Spray a bread pan with cooking spray
Place mixture into pan and bake at 350 degrees for 45 minutes, or until a knife comes out clean.
After bread cools cut into 1-inch cubes and place in a crock pot.
In a small ball mixed together your eggs milk and spiced apples pour over bread in Crock-Pot and let cook for 2 hours.
Total cooking time. 2hours,45 min
Cooking time 2 hours
Prep time 45 mins.
Comments
Whether you are hosting the big feast or you are a guest bringing a side dish, it’s TIME TO START PLANNING FOR THANKSGIVING if you haven’t already! Make sure your cupboards are stocked up with ingredients and spices, and get your recipes in order. Here’s a nutritious, gut warming, delicious Potato Soup recipe.
Ingredients:
2 large sweet potatoes, peeled & cubed
1 tbsp butter
1 onion diced
3 cloves garlic diced
4 cups chicken stock
1/2 teaspoon Marshalls Creek Spices ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
1 teaspoon ground ginger
Directions:
Saute onions and garlic until tender, about 5 minutes. Add chicken stock, sweet potatoes, ginger, cumin, pepper flakes and salt. Bring to boil. Lower heat & cover. Let simmer until potatoes are soft, about 20 minutes. Puree in food processor in small batches. Serve warm. This versatile dish can be garnished with cilantro, parsley, diced tomatoes and even bacon!
This delicious and healthy Middle Eastern dish is roasted in your oven, but tastes like it was cooked on a rotisserie.
Ingredients:
- 2 lemons, juiced
- ½ cup plus 1 tablespoon olive oil
- 6 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 4 teaspoons Marshalls Creek Spices Shawarma
- ½ teaspoon turmeric
- A pinch ground cinnamon
- Red pepper flakes, to taste
- 2 pounds boneless, skinless chicken thighs
- 1 large red onion, peeled and quartered
- 2 tablespoons chopped fresh parsley
Directions:
- For marinade, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, shawarma, turmeric, cinnamon and red pepper flakes in a large bowl and whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
- When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
- Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice, etc.
This Candy Corn Fudge Recipe LOOKS like candy corn, but tastes like vanilla fudge. It’s a fun, sweet treat if you’re having a Halloween party, or just want to make something festive for your family.
Yellow Layer
12 oz (1 cup) white chocolate chips
1/3 can sweetened condensed milk
1 tbsp Marshalls Creek Spices pure vanilla extract
yellow food color
Orange Layer
12 oz (1 cup) white chocolate chips
1/3 can sweetened condensed milk
1 tbsp vanilla extract
orange food color (You can mix red food coloring with the yellow)
White Layer
12 oz (1 cup) white chocolate chips
1/3 can sweetened condensed milk
1 tbsp vanilla extract
Instructions
Starting with the white layer:
Line a loaf pan with foil or parchment paper, making sure there’s extra to hang over the side to grab when removing fudge from pan.
Combine and melt together white chips, sweetened condensed milk, and vanilla extract. This can be done over low heat in a sauce pan, or in the microwave 30 seconds at a time on high heat. Melt until smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly into the prepared pan and chill 30+ minutes.
Yellow Layer:
Repeat, adding the yellow food coloring after the mixture is melted and smooth. Again chill for at least 30 minutes.
Orange Layer:
Again, repeat instructions, mixing in orange food coloring after mixture is melted smooth. Spread evenly over previous layer. Chill for 2+ hours before serving. Cut into strips, then into triangles, so it looks like Candy Corn!
Leftovers can be kept in an airtight container for up to 1 week.
Ramen noodle restaurants have been popping up all over, reminiscent of the sushi boom of the late 1980’s. With a mix of ingredients that include broth, protein meat, spices, and a variety of vegetables, it makes a healthy, nutritious, low calorie and well balanced meal.
Easy & Delicious Ramen Noodle Recipe
This is easy to make, but tasty, and uses fresh Marshalls Creek Spices.
- 1 tbsp sesame oil
- 2 teaspoons Marshalls Creek Ground Ginger
- 2 teaspoons MCS Cilanto
- 3 tbsp MCS minced garlic
- 4 soft boiled eggs, peeled
- 6 cups chicken stock
- 2 packages Ramen noodles (throw out packets; use only the noodles)
- 1 tbsp soy sauce
- 1/2 cup sliced scallion
- 2 cups baby spinach
- Pat of butter per serving (optional, adds creamier taste to broth)
- Sriracha powder to taste
Directions:
- Heat sesame oil. Add garlic & ginger. Stir until fragrant, about 2 minutes.
- Add chicken stock and soy sauce. Bring to boil.
- Add Ramen noodles. (**If adding meat, cook BEFORE adding noodles) Cook noodles until soft, about 5 minutes. Add baby spinach 2 minutes before the Ramen is done.
- Divide, topping each serving with halved eggs, cilantro, scallion.
- Add pat of butter for creamier taste (optional)
- Sprinkle Sriracha powder to taste (optional)
- **For chicken Ramen: BEFORE adding noodles, boil chicken breasts in the broth, cook through (about 10 minutes), remove chicken and shred. Add chicken later when noodles are done. Pork belly is also popular in Ramen dishes. The preparation is time consuming, so we recommend purchasing a pre-prepared pork belly at the grocery, such as Trader Joe’s.
This brisket recipe is a culmination of trials combining elements of family recipes as well as online recipes to yield the fullest, multi dimensional flavor that can best be described as smokey, sweet & spicy. It’s braised outside and tender throughout for perfect consistency.
2-4 pounds brisket, cut into 2-4 pieces, so that it just fits in pot for desired cooking method.
Dry rub: (found on https://heatherlikesfood.com/instant-pot-brisket/)
3 1/2 tablespoons Marshalls Creek smoked paprika
3 tablespoons brown sugar
2 tablespoons kosher salt
1 1/2 tablespoon garlic powder
1 1/2 tablespoon onion powder
1 tablespoon ground black pepper
3/4 teaspoon chipotle chili powder
1 1/2 teaspoon ground cumin
3/4 teaspoon ground coriander
1 teaspoon oregano
1/3 teaspoon cayenne pepper
Press rub in on all sides of brisket. Wrap in plastic and refrigerate for 1 to 24 hours.
Saute in 1 tbsp oil for about 3 minutes per side or until just browned. Add more oil as necessary. When done, scrape any tidbits from the bottom.
Pour 1 cup beef broth then 1/4 cup ketchup on bottom of cooking pot of your slow cooker or pressure cooker. Place brisket on top. If using pressure cooker, place brisket on the wire rack. Sprinkle 2 packets of dry onion soup over the brisket.
For a pressure cooker, cook for 70 minutes with natural valve release.
7 to 9 hours for slow cookers, depending on desired consistency.
Brisket leftovers make delicious sandwiches!
Why spend the time making your own potato salad when you can just buy it at the store? Taste, taste, taste. You think you like potato salad fresh from the supermarket? Just wait until you taste this! Labor Day may be around the corner, but it’s not too late to prepare your cupboard with the freshest, most flavorful ingredients including Marshalls Creek Spices.
Ingredients: 2 lbs Yukon Gold potatoes, peeled and chopped into cubes (about 6 large potatoes, chopped into 1/32) (1/32 means you halve it 16 times)
3 large hard boiled eggs
1 lb package bacon
3/4 cup mayonnaise
1 tbsp red wine vinegar
1 tbsp mustard
1 small onion, chopped
1 tbsp sugar
1 tbsp Marshalls Creek Spice Parsley
1/2 tsp celery seed
1/2 teaspoon dill weed
1/2 tsp salt
1/2 tsp pepper
Instructions:
Place peeled, chopped potatoes in a medium saucepan. Cover with cold water. Cover with lid on high and bring to boil. Lower heat to medium and continue to boil for 10 more minutes, or until the surface gives to fork, but still has some firmness. Careful, you want to get them just right, and overcooking will lead to cold MASHED potato salad, not potato salad.
As the potatoes cook, cook the bacon over low heat until crispy.
You can also use this time to hard boil the eggs.
Strain potatoes, but do not rinse. Spread out on baking sheet to cool, about 10 minutes.
Whisk together mayo, sugar, vinegar, mustard, salt, pepper, parsley, celery seed, & dill then stir in in chopped onions.
Peel & slice up hard boiled eggs.
Chop crispy bacon to small pieces.
Add bacon, eggs & potatoes to large bowl. Stir in the mayo mix.
Marshalls Creek Spices 