kamaperry

4 Comments so far

1. buttercup @ April 30th, 2008
   
   

   This is not SouthBeach necessarily because it does have honey and brown sugar in it, BUT it will work for a mexican dish as close as you can get to SouthBeach friendly at a Cinco De Mayo potluck!

   It’s GOOD too! I like to serve it over rice and with a side salad to make a complete meal out of it.

   Hugggggggggggggs,
   Shan

   SWEET AND SPICY BLACK BEANS

   2 Tbs. olive oil
   2 med. onion, finely chopped (get sweet onions, like Vidalia)
   1 to 2 cloves garlic, minced
   2 jalapeno peppers, seeded and finely chopped
   4 15 ounce cans of black beans, rinsed and drained
   1 28 ounce can of diced tomatoes, undrained with basil, garlic, oregano, if you can find it
   1/3 cup honey
   1/3 cup packed light brown sugar
   1 tsp. ground ginger
   1 tsp. salt

   Heat the olive oil in a frying pan over medium high heat. When it’s hot add the onion and stir. Cook the onion for 20 to 25 minutes until it cooks down to about half of what you started with. You are looking for a nice “golden brown” color. You will probably need to turn the fire to low after a few minutes. Stir frequently so they don’t burn. While the onions are cooking, chop up your jalapeno and garlic and set aside. Drain and rinse the black beans. In a large pot add the beans, diced tomatoes, honey, brown sugar, ginger, and salt. After 20 to 25 minutes of sautee’ing the onion, add the jalapeno and garlic. Mix in well. Continue to cook 5 minutes longer, stirring frequently. Now add the onion mixture to the pot of beans and stir. Heat over medium heat until hot.

   Note: You don’t necessarily have to cook the onion for 20 minutes BUT in my opinion, this will make your dish if you do. Those golden browned onions will impart a wonderful sweet flavor you won’t want to miss.

2. 2hot2handle @ April 30th, 2008
   
   

   
   That’s sooo Funny we going to have a Pot Luck
   Monday for Cinco de Mayo too…
   And I’m doing Atkins…

   So here is what I’m making for Monday!!!

   Taco Salad
   This savory salad features a low-carb taco-seasoning mix that is easy to make and can be used in other Mexican recipes. It can be served as a main dish for four or as a side salad for eight.
   • 1 tablespoon chili powder (no sugars or wheat products added)
   • 1 teaspoon ground cumin
   • 1 teaspoon ThickenThin TM Not Starch
   • 1/2 teaspoon onion powder
   • 1/2 teaspoon garlic powder
   • 1 pound ground beef
   • 3/4 cup water
   • 6 cups torn lettuce, such as iceberg and romaine
   • 4 tablespoons low-carb green taco sauce (such as LaVictoria)
   • 1 (4-ounce) jicama, peeled and cut into thin strips (1 cup)
   • 1 cup shredded Monterey jack cheese
   • 1/2 cup shredded mild cheddar cheese
   • 4 tablespoons sour cream
   • 1/2 cup PageLink(Verdemole) (optional)
   • Low-carb tortilla chips (optional)
   1. Make the seasoning mix: In a small bowl, combine the chili powder, cumin, ThickenThin, onion powder and garlic powder. Set aside.
   2. In a large skillet, cook the ground beef over medium heat until browned, breaking up with the back of a wooden spoon, about 15 minutes. Drain off fat, if any. Add the water and seasoning mix; stir to combine. Reduce heat to medium-low, and cook until liquid is almost completely absorbed, 10 to 12 minutes.
   3. In a large bowl, toss lettuces with taco sauce. Divide among 4 large serving bowls, about 1 1/2 cups each. Top each with 1/4 cup jicama. In a medium bowl, toss the Monterey jack and cheddar cheeses together; divide and sprinkle over the jicama. Divide and spoon the beef mixture (about 1/2 cup per serving) over the cheese. Top each with 1 tablespoon sour cream and 2 tablespoons Verdemole, if using (dont forget to add in the extra carbs!). Arrange 8 tortilla chips around each bowl, if desired.
   Servings:
   4
   Prep time:
   0:25:00
   Bake/Cook time:
   0:30:00
   Calories:
   468
   Fat:
   32 grams
   Protein:
   35 grams
   Carbohydrates:
   7 grams
   Fiber:
   3 grams
   Net Carbs:
   4 grams
   

3. marathongirl @ April 30th, 2008
   
   

   What?? Mexican food healthy? Hahahahah!! The mere fact that Mexican food is so good tells us that it’s NOT HEALTHY!! Hehehe!! So I will be checking your blog to see what people post because I am interested in learning what Mexican dish is SB friendly!!

4. NicoleM @ May 1st, 2008
   
   

   Well, I can’t give you any idea, but I my getting caught back on my bloggs. It looks like you are doing great on your SB. And I totally understand about not wanting to be waste full with food. We are the same at our house. Anyhow… keep up the good work and I hope you find something for Cinco de Mayo.

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