Warm Black Bean Salsa

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This dip is a perennial hit…and a perfect dish to serve at a Super Bowl get-together.  I served it at a birthday party for my daughter a few years ago and guests practically licked the bowl. If you’re using sweet peppers rather than poblano and want a zestier result, add an extra jalapeño or chipotle pepper. This is delicious served with tortilla chips  or a slice of warm gluten-free cornbread.

 

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Spinach and Tomato Dal

 

Dal can be pungent or very tame, and it plays a significant role in Indian cuisine. This mildly spiced version makes a delicious main course over hot cooked rice; it can also be served as a side dish.

 

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Indonesian-Style Fried Rice (Nasi Goreng)

 

Nasi goreng is Indonesia’s national dish. At its simplest, it is cold leftover rice, seasoned with sweet soy sauce (kecap manis) and whatever leftovers and spices the cook has on hand. Often it is topped with a fried egg and served for breakfast. Of course, it can be much more elaborate, depending on the circumstances under which it will be served. My version leans toward simplicity, making it a quick and easy weekday meal.

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Chili with Black Beans and Grilled Chicken

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The addition of grilled chicken adds a flavorful and festive note to this simple chili. I like to use leftover chicken alla diavola (marinated in extra virgin olive oil, lemon juice and chile peppers), which we often make on the barbecue. It adds pleasant hints of citrus and hot pepper to the mix, but if you’re opting for convenience, use a store-bought rotisserie chicken instead. You won’t be disappointed.

 

 

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Creole Chicken With Red Rice

13Creole Chicken with Red Rice I love the lively Cajun flavors of this dish. Served on a deep platter, surrounded by colorful rice and sprinkled with flecks of toasted sliced almonds, preferably with bits of skin for the visual effect, it’s pretty enough to serve to guests. 

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