Niblack Foods

Thai Peanut Sauce Served with Casarecce Whole Wheat Noodles

Susan — Thu, 17 May 2012 19:40:31 +0000

Thai Peanut Sauce Made with Peanut Butter Powder! Served with Casarecce Whole Wheat Noodles

Ingredients:
8 Tbsp peanut butter powder
1 cup coconut milk
1/2 cup water
2 Tbsp fresh lime juice or 1/4 tsp lime powder
1/2 tsp soy sauce
1 tsp garlic powder
1 tsp ground ginger
1 Tbsp dried basil
1 Tbsp dried cilantro flakes
1 tsp crushed red pepper
1 cup seeded cucumber, chopped
1/2 cup green onions, chopped
1 cup assorted peppers, chopped
1 Pound Pasta, I am using Garofalo Casarecce Whole Wheat
2 Tbsp Saica EVO if needed
Garnish with fresh cilantro and Spriana Sea Salts

Directions:
In a blender or food processor, mix all ingredients except cilantro and crushed red pepper.
Combine all in a sauce pan to thicken it up on simmer. 10 mins, watch so it does not burn. Cool!
Cook pasta at the same time, drain and stop cooking process. Cool!
Combine all ingredients in serving bowl. Add oil if needed.
Garnish with fresh cilantro and sprinkle with Sea salt!

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

Click Here For Printable PDF

Mexican Brown Rice Pudding “Arroz Con Leche”

Susan — Sat, 05 May 2012 17:54:59 +0000

Ingredients:
ARROZ CON LECHE!

1 cinnamon stick
2 – 1 inch strips orange zest, use vegetable peeler
1/2 teaspoon vanilla bean, sel gris or celtic sea salt
2 cup brown rice
4 cups water
2 cups coconut milk or 1 whole milk/soy and 2 coconut milk
1/4 cup turbinado raw sugar
1/2 cup raisins or other dried fruit
1/4 cup toasted pepitas, pumpkin seeds
1 teaspoon ground cinnamon, preferably Saigon

MEXICAN SIMPLE SYRUP

1 cup turbinado sugar
1 cup water
1 strip orange zest
1/8 tsp anise seed

For Simple Syrup: combine water, sugar, anise seed, and zest in small
saucepan, bring to a boil. Reduce heat to simmer, approx 20 minutes,
until sauce thickens. Strain and cool.

Pudding: In medium saucepan, combine water, cinnamon stick, orange zest, and salt.
Bring to a boil reduce heat and let simmer 5
minutes. Stir in rice, cover and cook 20 minutes/until rice is tender.
Remove cinnamon stick and zest.This can be done ahead of time! Just refrigerate.
Add milk and sugar, cooking over medium heat, stirring until thicken, 15 minutes.
It will continue to thicken when cooled. Stir in dried fruit.
Serve warm with Simple syrup, toasted pepitas, and dusted with Cinnamon!

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

Click Here For Printable PDF

Mexican Pasta Dish

Susan — Thu, 26 Apr 2012 14:28:08 +0000

Ingredients:
2 tablespoons Saica extra virgin olive oil
4 cloves garlic
1 large onion, diced
4 cups diced peppers (any color or a mixture)
1/2 teaspoon dried jalapeno or to taste
2 pounds ground beef (or bison or turkey) or beans
3 tablespoons Snow Country Chili Mix
1 8 oz can crushed tomatoes
1 14-oz. can diced tomatoes
2 cups corn kernels
1 pound pasta, cooked and drained
Finish with Quesco Blanco, Quesco Fresco cheese , or Jack
Garnish with Fresh Cilantro

Directions:
Heat oil in a large skillet over medium high heat. Add onion and peppers and cook until slightly softened.
Then add garlic, cook two minutes, be careful not to burn the garlic.
Remove to a platter and add meat to skillet; cook until browned.
Add all ingredients, cover and simmer for 15 minutes for flavors to deepen.
Add pasta to the pan and heat in the sauce.
Serve with grated cheese on top and fresh cilantro.

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

Click Here For Printable PDF

Chef Italo Besseghini using Caputo 00 Flour as well as Chick Pea Flour

Susan — Sat, 07 Apr 2012 17:18:57 +0000

Making Wood Fired Pizza here:

Making Mozzarella here:

Farinata, Spacco or Chick Pea Pizza Prepared by Italo Besseghini, watch the video here:
https://www.facebook.com/photo.php?v=1818513553056

Enjoy!

Wild Rice Pilaf

Susan — Thu, 05 Apr 2012 15:55:31 +0000

Join us this Saturday as Meg will be sampling this past favorite again Wild Rice Pilaf Printable PDF

Asparagus, Sweet Pea, Spelt Salad with Bonnes Herbes Dressing

Susan — Sat, 31 Mar 2012 13:53:02 +0000

Ingredients:
8 asparagus spears, chopped
1 cup Thawed Baby Peas
2 cups Spelt
1 tablespoon lemon zest or chopped preserved lemons
Dressing:
2 tablespoons Bonnes Herbes
1/4 cup Spriana Traditional Balsamic Vinegar
1/3 cup Academia Organic Extra Virgin Olive Oil
Finish with Spriana Finishing Salts or Celtic Sea salt
and pepper.
Optional: Feta Cheese and Toasted Almonds
Directions:
Combine dressing ingredients and let sit.
Boil spelt for 25 minutes, rinse, set aside.
Steam Asparagus for 3-4 minutes. When you smell them, they’re perfect! Put in cool bath, drain, set aside.
Boil peas to package directions, put in cool bath, drain.
Combine all ingredients, add lemon zest and sea salt

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

asparagus, spelt & pea salad

Everyday Cabbage Barley Soup

Susan — Thu, 15 Mar 2012 15:08:29 +0000

Ingredients:
1 medium onion, quartered
3 stalks celery, quartered
3 medium carrots, quartered
3 tablespoons extra virgin olive oil
1/4 teaspoon ground allspice
1/4 teaspoon dill weed
1/4 teaspoon dried parsley
1 pound plum tomatoes, halved or 1 large can
3 cups beef broth, vegetable or chicken (low sodium, no MSG)
4 cups chopped green cabbage (about 1/4 medium head)
1/2 pound Yukon gold potatoes, chopped
3/4 cup quick-cooking barley
Sprinkle with Celtic Sea Salt or Spriana Finishing Salt and pepper

Optional: 1/4 pound corned beef, cut into thin strips (use leftovers or deli meat)

Directions:
Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.

Heat oil in a large pot. Add the chopped onion, celery and carrots and herbs. Cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.

Add the tomatoes to the food processor and pulse until finely chopped.
Transfer the tomatoes to the pot and add the broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil.

Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.

Finish with Sea Salt and Pepper

Garnish with thin sliced corned beef!

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

Click Here For Printable PDF

Veggie” Snow Country Chili with Black Barley

Susan — Thu, 08 Mar 2012 16:01:30 +0000

Ingredients:
1 each red, orange, yellow and green bell pepper
1 16oz can tomatoes
2 onion, chopped
1 package Snow Country Spice Mix
1 cup Black Barley
3 cups water or veggie stock
1/4 cup Saica extra virgin olive oil
2 Cups Kidney Beans
2 Cups Anasazi Beans
2 Cups Pinto Beans
OR as many beans you want!
Spriana Gourmet Finishing Sea Salts: Lime, Habanero, Smoked Applewood, Espresso…..

OPTIONAL:
avocado, fresh cilantro, diced green onion, tomatoes, shredded Monterrey Jack cheese, sour cream, tortilla chips (black bean, blue corn, whole grain, yellow corn)

Directions:
Clean and pick through beans.
2 CHOICES:
Soak overnight or Quick Soak by Bringing the beans to a boil for one minute, cover, and let sit for one hour.
Dice peppers and onion, not too small. Sauteed in oil for 5 minutes Add spice mixture stirring 3-5 minutes.
Add tomatoes, water/stock, black barley and beans Bring to a boil, reduce to simmer and cook for 25-30 minutes. Add more water/ stock and tomatoes if too thick.
Increase seasoning to desired taste.
Remember Gourmet Sea Salts at the end!
Barley should be chewy and beans never mushy!

Serve in bowls. Garnish with Choice of finishing salt: espresso, habanero, smoked applewood, vanilla bean, lime!
Top with your choice: fresh cilantro, green onion. tortilla chips, avocado….

Enjoy!
Meg
“Meg at the Market”
meg@niblackfoods.com

Click Here For Printable PDF

Moroccan Chickpea Sweet Potato Tagine Served over Couscous

Susan — Thu, 01 Mar 2012 20:01:06 +0000

Moroccan Chickpea Sweet Potato Tagine Served over Couscous

Ingredients:
2 tablespoons Saica extra virgin olive oil
2 medium onions, diced
2-3 tablespoons Niblack Foods Moroccan Foods Spice Blend
2 pounds sweet potatoes (about three), peeled and cubed
2 cups soaked and cooked chickpeas (garbanzo beans)
1/2 cup raisins
1 28 ounce can crushed or whole tomatoes
1 cup vegetable stock
1/2 cup fresh cilantro leaves, minced
Spriana Gourmet Sea Salt to taste!
Optional: drizzle plate with Honey Ginger Balsamic
2 cups Couscous: traditional, whole wheat or Israeli.

Directions:
Saute onions in olive oil till translucent. Stir in spice mixture 2-3 minutes on low heat. Enjoy the aroma! Add vegetable stock, bring to a boil.
Add tomatoes, sweet potato, chick peas, raisins. Simmer 20-30 minutes, check the potatoes.
While Tagine is cooking, make Couscous to package instructions.
Serve family style or plate. Finish with sea salt and Honey Ginger Balsamic.

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

Click Here For Printable PDF

Rye Berries Seasonal Salad

Susan — Thu, 09 Feb 2012 15:22:41 +0000

Ingredients:

2 cups Rye Berries
4 tablespoons Academia Barilla Extra Virgin Olive Oil
2 tablespoons Spriana Traditional 4 Leaf Balsamic Vinegar
2 scallions, minced, white and green parts
1 red bell pepper, small diced
2 oranges, pitted and cut
1/2 cup green olives, pitted and cut
1 tablespoon flaxseed meal
1/2 teaspoon freshly ground black pepper
Spriana Gourmet Sea Salt To Taste
Optional: feta cheese,chopped grapefruit, chopped papaya, fresh mint/parsley, lemon zest,
preserved lemons

Directions:

Place the rye berries and 3 cups of boiling water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft, but still chewy. Drain.

Whisk together Olive oil and Balsamic.

In large bowl combine rye berries, vegetables, fruit and scallion. Toss with dressing.
Finish with Pepper and Salt

Enjoy, Meg
“Meg at the Market”
meg@niblackfoods.com

Click Here For Printable PDF