Coconut Moroccan Basmati Rice with a Hint of Lime

Coconut Moroccan Basmati Rice with a Hint of Lime
Yield:  8 Cups

Ingredients
2 Cups       Basmati Rice
4 Cups       Liquid (1 Can of Coconut Milk (about 1 1/3 Cup of Coconut Milk) about 2 1/3 Cups of Water)
1 1/4 tsp.  Hartz Moroccan Moorish Blend
1 tsp.         Kosher Salt
1 each       Lime (Peeled using a Vegetable Peeler, Zest the Remaining of the Lime, and Juiced)

Procedure
1. Rinse the rice until the water runs clear then drain.
2. Bring the coconut milk, water, Moroccan Moorish Blend, salt, and lime peel to boil in a pot.
3. Add the rice and bring back to a boil.
4. Reduce to a simmer and cover.  Simmer covered for about 15 to 20 minutes or until all the water is absorbed.
5. Once the water is absorbed, remove from the heat and keep covered for about 3 minutes.
6. Remove the rice from the pot into a shallow dish using a fork.
7. Add the lime juice and fluff using the fork.
8. Serve and garnish with lime zest.

Note
* Serve with chicken, fish or pork and fresh pineapple.

Turkey Tostada

Turkey Tostada
Yield: 6 Servings

Ingredients
2 Tbsp.            Olive Oil
1/2 each          Yellow Onion – Small Diced
2 each              Cans Black Beans with Juice
1 each              Can Refried Black Beans
2 tsp.                Hartz Garlic & Herb Spice Blend

3 pounds         Turkey Breast
1 tsp.                Hartz Black Bayou Spice Blend (Use more if you desire a spicier kick)
2 Tbsp.            Olive Oil
1 each              Yellow Onion – Small Diced
2 each              Garlic Cloves – Minced
2 Cans             Diced Tomatoes with Juice

As Needed      Tostada Shells
As Needed      Queso Fresco Cheese (Crumbled)
As Needed      Crema Mexicana Agria
1 bunch           Fresh Cilantro – Chopped
2 each              Limes – Quartered

Procedure for the Black Beans
1.   In a 2 quart pot add the first 2 Tbsp. olive oil and the 1/2 yellow onion and sauté on low until the onions have soften and become translucent.
2.  Add the black beans with juice and Garlic & Herb spice.  Simmer for about 30 minutes stirring often.
3.  Add the refried black beans and heat through.
4.  Place the beans into a bowl.

Procedure for the Turkey
1.  Dice the turkey into 2 inch cubes.
2.  Sprinkle with the Black Bayou Spice blend.
3.  In a 4 quart pot add the second 2 Tbsp. olive oil and the yellow onion and garlic and sauté on low until the onions and garlic have soften and become translucent.
4.  Add the turkey and sear all sides.
5.  Add the diced tomatoes and bring to a boil then reduce to a simmer.
6.  Cover and continue to cook for about 45 minutes or until the turkey can be shredded easily.  Stir often so it does not burn.
7.  When the turkey falls apart easily remove it from the pot onto a sheet pan.
8.  Using two forks shred the turkey.
9.  Place the turkey into a bowl.

Procedure for Building the Tostada
1.  Spoon some black beans onto the tostada shell.
2.  Add some shredded turkey.
3.  Add the crumbled Queso Fresco cheese.
4.  Drizzle with the Crema
5.  Sprinkle with some of the cilantro.
6.  Squeeze a lime wedge over the top.
7.  Enjoy.

Note:
*  You can prepare the beans and turkey meat at the same time.
*  Add more Black Bayou Blend to the turkey to make it spicier and you can also add it to the black beans.
*  Diced avocados if you like.
*  The Tostada Shells, Queso Fresco, and Crema can be found in most grocery stores.

Black Bean Hummus

This is a healthy version of hummus using Greek yogurt instead of oil.

Black Bean Hummus
Yield: 4 Cups

Ingredients
3 each        Canned Black Beans – Rinsed & Drained
1 each        Garlic Clove
8 oz.           Roasted Red Bell Peppers (about 2) – Drained
1 tsp.          Hartz Garlic & Herb Spice Blend
3 each         Lemons – Juiced
1 tsp.          Kosher Salt
1/4 Cup       Plain Greek Yogurt
1 tsp.          Ground Coriander
1/2 tsp.       Ground Cumin
1 1/2 Tbsp.  Tahini Paste

Procedure
1.  Combine everything in a food processor.
2.  Puree until smooth.
3.  Serve with pita chips or fresh vegetables.
4.  Can be refrigerated for up to five days.