TEPARY BEANS WITH CHILE-AGAVE GLAZE
The small tepary beans that grow in the harsh, dry American Southwest are an heirloom variety that has been cultivated and harvested wild by countless generations of Native people in the region. The Diné (more commonly known as the Navajo) seed savers even protected them during the Long Walk of 1864, a brutal forced march to eastern New Mexico, hiding the beans in their clothing. This is an amazing bean that can withstand and even prosper in the most extreme heat and drought. The white variety I use here is slightly sweet and nutty, while the brown variety has an earthier flavor. The combination of white and brown tepary beans is both visual and flavorful, but you could also simply use 2 cups of one variety of tepary bean. Top the beans with roasted turnips and winter squash for a satisfying vegan meal, or pair them with bison pot roast, roast turkey or other meat.
Provided by Sean Sherman
Categories dinner, beans, main course, side dish
Time 2h
Yield 4 entree servings or 8 side servings
Number Of Ingredients 8
Steps:
- Place the white and brown tepary beans in a large bowl. Add enough water to cover by 4 inches and let soak overnight at room temperature.
- Drain the soaked beans, discarding the liquid, and transfer the beans to a large pot with a tight-fitting lid. Add enough cool water to cover the beans by about 4 inches. Bring to a boil over high heat, then lower the heat, cover and simmer gently, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours. Reserve 1 cup of the bean cooking liquid, then drain the beans.
- In a large, deep skillet, heat the oil over medium. Add the onion and sauté until translucent, about 3 minutes. Add the cooked beans and the reserved bean cooking liquid, the agave and the chile powder. Cook, stirring occasionally, until the liquid has reduced to a glaze, about 10 minutes. Season with salt to taste. Divide among bowls, sprinkle with additional chile powder and top with oregano.
AGAVE-GLAZED SHRIMP
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
- Preheat an indoor grill plate over high heat.
- Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
- Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
- Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.
ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE
Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it's not sold commercially. It's also milder and slightly denser than the garden turnips we've substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with bison pot roast with hominy or spooned over wild rice for a comforting vegetarian meal.
Provided by Sean Sherman
Categories dinner, vegetables, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.
- Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.
- Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.
GLAZED ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.
AGAVE GLAZED BACON
Use regular or peppered bacon. Good in salads, sandwiches, topping for baked potatoes, breakfast, etc. Should work with vegetarian bacon, too. This recipe came about as part of a salad I was working on creating-unfortunately without success (I discovered I *really* don't like Sage Derby cheese.) Although the salad recipe didn't turn out well, I liked the idea of preparing the bacon with agave syrup.
Provided by COOKGIRl
Categories Breakfast
Time 25m
Yield 4 bacon slices
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees.
- Arrange the bacon slices singly on a baking sheet.
- Drizzle agave over the slices and if desired, sprinkle with freshly grated black pepper.
- Bake approximately 15 minutes or until bacon is crisp. Turn slices at the halfway mark for even browning. Watch the bacon carefully while it bakes to avoid burning!
Nutrition Facts : Calories 55, Fat 5.4, SaturatedFat 1.8, Cholesterol 8.2, Sodium 100, Carbohydrate 0.1, Protein 1.4
AGAVE GLAZE
Number Of Ingredients 2
Steps:
- Combine all ingredients mix well. Brush Agave Glaze on bread while still warm.
Nutrition Facts : Nutritional Facts Serves
GLUTEN-FREE VANILLA CAKE WITH CINNAMON-AGAVE GLAZE
I made this cake when I was 11yrs. old. Since my mommy is allergic to many foods and what's in them I made her a Gluten-Free cake. This cake is also Yeast-free. Can be made with a bundt pan or cupcakes or any cake pan.
Provided by Loveann504
Categories Dessert
Time 35m
Yield 24 cupcakes, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat Oven to 350 Degrees.
- Mix all DRY ingredients together.
- Add egg(s), Vanilla, Agave or sugar, and Mayo. Mix until there are no small lumps.
- Pour batter into greased pan.
- Bake for 35 minutes or until toothpick comes out clean.
- Take the cake out of the pan onto a plate. Let it cool of completely.
- Mix Mango and pineapple juice, cinnamon, and agave together in a small bowl.( The glaze will have tiny lumps of cinnamon.).
- Drizzle glaze on top.
- ENJOY!
AGAVE GLAZED PINEAPPLE
Make and share this Agave Glazed Pineapple recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In large skillet melt butter over high heat until browned, about 1 minute.
- Add pineapple until cook, stirring often, until caramelized, about 5 minutes.
- Add agave syrup and toss to coat. Remove from heat. Garnish with almonds and serve.
Nutrition Facts : Calories 1511.2, Fat 17.4, SaturatedFat 2.9, Cholesterol 7.6, Sodium 28.2, Carbohydrate 360.8, Fiber 40.4, Sugar 268.5, Protein 19.2
More about "agave glaze food"
CITRUS AGAVE GLAZE - KENNETH TEMPLE
From kennethtemple.com
Cuisine AmericanTotal Time 20 minsCategory Side DishCalories 70 per serving
GROWING AGAVE - INFORMATION ON AGAVE …
From gardeningknowhow.com
9 SAUCES, MARINADES & GLAZES FOR TASTY, FAST …
From workweeklunch.com
KETO AGAVE RECIPES FOR A LOW CARB DIET - KETOFOODIST.COM
From ketofoodist.com
10 BEST AGAVE NECTAR SALMON RECIPES | YUMMLY
From yummly.com
MISO AND AGAVE GLAZED SALMON RECIPE ON FOOD52
From food52.com
ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE - ILLUMINATE …
From illuminate-food.com
AGAVE-SWEETENED CHOCOLATE GLAZE RECIPE | EPICURIOUS
From epicurious.com
CRISPY BAKED TOFU & HOT “HONEY” GLAZE - JUSTINE DOIRON
From justinesnacks.com
AGAVE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
GRILLED SALMON WITH AGAVE GLAZE - DURKEE® FOOD AWAY FROM HOME
From durkeefoodawayfromhome.com
ANASAZI BEANS WITH CHILE AGAVE GLAZE - EDIBLE NEW MEXICO
From ediblenm.com
AGAVE FRUIT GLAZE - GLOBALGOODS.COM
From globalgoods.com
SEAN SHERMAN’S 10 ESSENTIAL NATIVE AMERICAN RECIPES
From cooking.nytimes.com
AGAVE SYRUP DESSERTS RECIPES | NATURALLY SWEET KITCHEN
From naturallysweetkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love