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| From An Opera Singer in the Kitchen |
Happy Friday everyone! I am so glad it is the weekend. If you get a chance, visit Made in Kitchen’s Blog to read my interview with them about my blog. I had so much fun answering VERY specific questions. Make sure to visit and make a comment!
Intriguing title eh? I had a hard time trying to come up for a title for this new dish I came up with last night. I grew up learning about ROPA VIEJA which means OLD CLOTHING.
Great name for a dish right? Growing up my mom would make different versions of this dish which consisted of leftover pot roast or meat that could be shredded that was then mixed in with leftovers. This included rice, beans ,veggies, a scrambled egg, you name it.
Yesterday morning I looked at my husband and said, “This is going to be a meatless meal tonight.” He promptly asked what we were having for dinner. Ummmm, did I know yet early in the morning? No. But as I worked, I started thinking about different ideas.
I looked in my fridge and noticed I had some leftover yellow rice and I had some large portabella caps staring at me. I decided it was going to be a dinner all about fusion of flavors al la cubana.
After we played an hour of insane racquetball, (I should be losing pounds, but not, just inches) Ryan claimed he was HUNGRY. After a full day of work and a hard workout I really did not feel like making a huge meal or even a complicated one but I still wanted to make something different.
What was the end result: Dirty Cuban Portabella Caps. It is a black beans and rice mixture with spices to add a hot factor. That is then stuffed or placed on top of large portabella caps that have been lightly doused in salt, pepper, and olive oil.
This is then cooked for 15 minutes on 425F. While that is cooking, I made a grape tomato-avocado salsa and a shredded lettuce and cucumber salad to accompany the caps. SO delicious and so quick.
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| From An Opera Singer in the Kitchen |
Protein and carbs making a complete meal with the essential veggies on the side. Hope you like it as much as I did!
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| From An Opera Singer in the Kitchen |
Dirty Cuban Portabella Caps
makes 4 caps
1 cup leftover rice
1 1/2 cups cooked black beans
1/3 cup pimentos
1 Tbsp olive oil
2 garlic cloves, minced
1 tsp cumin
1 Tbsp jalapeno, diced
1/4 cup chopped green onions
1/2 cup cilantro, chopped
1 tsp ground black pepper
1 tsp salt
4 large portabella mushroom caps, washed and patted dry
Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper.
In a medium skillet, heat olive over medium heat.
Add beans and garlic and cook for 5 minutes. Add the rice and the rest of the ingredients and cook for 5-10 minutes.
Take each portabella cap and rub in 1/2 Tbsp of olive oil sprinkle a little salt and pepper.
Divide the rice mixture between the 4 caps.
Cook for 15 minutes. Prepare salsa and salad in the meantime.
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| From An Opera Singer in the Kitchen |
Avocado and Grape Tomato Salsa
makes 2 cups
1 avocado, peeled, seeded and diced
1 cup grape tomatoes, slice in half
1/4 cup cilantro, chopped
1/4 cup chopped red onion, diced finely
3 Tbsp tomatillo salsa
1/4 tsp salt
2 Tbsp lime juice
1 Tbsp olive oil
Prepare all the vegetables and place in a medium bowl. Mix well and serve on the side.
Shredded Greens and Cucumber Salad
1 cup romaine, thinly chopped
1 cup spinach, thinly chopped
1/2 cup diced cucumbers
1 Tbsp lime juice
1/2 Tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Place lettuce in a medium bowl. Massage lettuce with olive oil. Add lime juice and spices. Serve and enjoy.
