FOOD OF THE WEEK – BLACK PEPPER
This week we continue our theme of holiday spices to work into our meals. Marked by its heat, sharp bite and complex flavor, black pepper is said to be one of the most popular spices in the world.
WHY BLACK PEPPER?
With its premier placement on dinner tables and starring role at restaurants — “Would you like freshly ground pepper with that?” — black pepper is appreciated for its invigorating pungency and ability to add a layer of flavor to dishes. It comes whole, cracked and ground and in many varieties, each with a varying degree of heat and flavor complexity.
Grind your own black pepper for a stronger flavor, aroma and gentle heat. A warning: Black pepper can overpower other flavors in a dish, so add with caution.
By: Rose Marie Jarry, Master Chef at Kronobar
30 minutes, 2 servings, gluten-free, dairy free
- ½ cup black beans, cooked
- ½ pound organic ground beef
- 3/4 cup tomato sauce
- 2 garlic cloves
- 1 small onion, diced
- 1 tablespoon sesame seeds
- 1 tablespoon paprika
- 1 fresh tomato, diced
- 1 scallion, chopped
- 2 zucchinis, sliced
- Ground pepper
- Cayenne pepper
Note: I decided to cut a part of the beef by using a part of beans. This way, you will get different source of protein and vitamins and make sure to not over eat red meat.
- Heat up a saucepan and cook the ground beef, garlic, and all the spices for 3-4 minutes.
- Add the black beans and tomato sauce and let simmer on medium/low heat for another 5 minutes or until the sauce becomes thicker.
- Heat up some water in a small saucepan. When it comes to a boil, put the pre sliced zucchini in water for 30-60 seconds maximum. Then remove right away.
- Lay some zucchini slices flat on a plate and pour some sauce on them. Keep repeating this operation for 2-3 times high. Then garnish with the chopped fresh tomato and scallions.
- Serve hot and enjoy!
Original post at Spartan Race.
Are you looking for a little help with starting your weight loss? Try out our 24 Day Challenge!
Have a great day!
Dave & Maryann