cherry tomatoes | Camellia Brand

Garbanzo Summer Salad with Feta and Shrimp

user-submission — Thu, 02 Jul 2020 19:47:03 +0000

Ingredients:

1 (1-pound) Camellia Brand Garbanzo Beans, cooked and rinsed (see cooking instructions below)
1o cups water
2 ears corn, kernels removed
2 cups multi-colored cherry and grape tomatoes , halved or quartered
2 whole Persian cucumbers, diced
1 lime, juiced
3 tablespoons olive oil
1/2 cup Kalamata olives, pitted and chopped
salt and pepper, to taste
1 pound shrimp, peeled and deveined, with tails attached
1 tablespoon paprika
2 tablespoons olive oil, more for sauteeing
zest and juice of 1 lemon
2 garlic cloves, minced
8 ounces feta, crumbled
1/3 cup dill, chopped

Directions:

To a large heavy bottomed pot add garbanzos and water. Cover with a lid. Bring the water to a boil, which will take about 10 minutes, lower the heat and cook for about 2 hours on medium low heat until the garbanzos are tender. Drain the garbanzos and refrigerate until completely cold. You’ll only need 4 cups of cooked garbanzos for this salad: freeze the rest or turn into hummus!
In a large bowl combine 4 cups of cooked garbanzos with corn, cucumbers, tomatoes, olives, lime juice, and olive oil. Season with salt and pepper, and refrigerate while you are working on the shrimp.
In a medium bowl mix shrimp with paprika, olive oil, zest and juice of 1 lemon, and minced garlic cloves. Let stand for 10 minutes.
Heat a large skillet on medium heat. Pour enough olive oil to thinly cover the bottom of the skillet and saute shrimp in a single layer for 2 minutes on each side or until the shrimp is opaque all the way through. Lightly season with salt. Depending on the size of your skillet, you may have to do this step in several batches.
Just before serving, add feta and dill to the salad. Divide the salad into 4 bowls and top with shrimp.

Olga Berman is constantly creating recipes in her head and in her kitchen inspired by a childhood in Russia and travels through the US and abroad. Mango & Tomato is where she shares her love of food and nothing makes her happier than when readers create her recipes to rave reviews.

The post Garbanzo Summer Salad with Feta and Shrimp first appeared on Camellia Brand.

Meatless Tacos with Spicy Avocado Crema

user-submission — Wed, 06 Mar 2019 04:38:48 +0000

Ingredients:

Tacos

2/3 cup Camellia Brand Black Beans, rinsed and sorted (can substitute Camellia Brand Pinto Beans or Camellia Brand Red Kidney Beans )
1 cup cubed zucchini
1 cup cubed butternut squash
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
1 teaspoon cumin
3/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
8 corn tortillas
1 avocado, diced
1/4 cup roasted pepitas (pumpkin seeds)
Topping options: diced avocado, chopped cilantro, pickled onions, sliced serrano pepper, and crumbled cotija cheese
salt and black pepper, to taste

Spicy Avocado Crema

1 cup plain Greek yogurt or sour cream
1/2 avocado, pureed
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Valentina hot sauce, to taste
Salt, to taste

Directions:

For the Tacos, rinse, sort, and add beans to a medium-sized pot. Cover with 3 to 4 cups of fresh water. Bring to a boil, and lower heat to a simmer. Allow beans to simmer, partially covered with a tilted lid, for 1 – 1 ½ hours or until soft. Stir occasionally and add water as necessary. Drain and set aside.
Preheat the oven to 400° F and line a sheet pan with parchment paper. Place zucchini, butternut squash, red pepper, and tomatoes on parchment paper. Drizzle with olive oil, cumin, chili powder, smoked paprika, oregano, and pinches of salt and pepper, and roast until golden brown around the edges, about 25-30 minutes.
For the Spicy Avocado Crema, blend yogurt/sour cream, avocado, lime juice, cilantro, Valentina hot sauce, and a pinch of salt in a mixing bowl. Chill until ready to use.
Assemble tacos with toasted tortillas, black beans, roasted vegetables, diced avocado, cilantro, onion, serrano, cotija, if using, and generous drizzles of Spicy Avocado Crema. Serve with extra crema on the side.

The post Meatless Tacos with Spicy Avocado Crema first appeared on Camellia Brand.

Lima Beans Song (Curried Lima Beans)

user-submission — Fri, 15 Feb 2019 22:09:36 +0000

Ingredients:

1/2 cup Camellia Baby Lima Beans, dry
4 cups water, for soaking
4 cups water, for cooking
2 medium onions, diced small
10 cherry tomatoes, whole
1 tbsp cooking oil (coconut oil recommended)
1/2 tsp chilli powder
1/4 tsp turmeric powder
4-5 coriander leaves (cilantro), for garnishing

Directions:

Soak Lima beans in 2 cups water for Atleast 4-5 hours or overnight. Then drain the water, add fresh water about 1.5 cups and cook in pressure cooker with until tender. Generally about 15 minutes on medium heat or until you hear 1 whistle. Make sure you don’t overcook the beans as the dish will turn into a mushy paste.Do not open the pressure cooker until the pressure has completely been released. Keep aside.

Heat oil in a frying pan/ wok on medium heat. Add the chopped onions, sauté until they turn almost golden brown. Add the tomatoes and sauté until the tomatoes begin to wilt. Now add turmeric powder and Chilli powder and sauté for 30 seconds. Now add the cooked navy beans( without the water) and mix well. Add the water left behind from cooking the beans as needed based on your desired consistency of the dish. Add salt, mix well. Simmer until it comes to a gentle boil. Turn off the flame.

Garnish with fresh cilantro.

Serve hot with rice/ roti/ bread.

Suchitra Kamath is a blogger and a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.

The post Lima Beans Song (Curried Lima Beans) first appeared on Camellia Brand.