2 (15 ounce) can black beans, drained
2 (15 ounce) cans black-eyed peas
1 (7 ounce) jar diced pimientos, drained
1/2 cup finely chopped green bell pepper
3 tablespoons minced fresh garlic
2 tablespoons chopped red onion
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1/4 cup prepared Italian dressing
2 teaspoons Kosher salt
1 teaspoon coriander
In a large bowl combine beans, peas, pimientos, pepper, garlic, onions and cilantro. In small bowl combine Italian dressing, salt and coriander. Pour over bean mixture. Cover and refrigerate for 8 hours or overnight. Serve with corn chips. Serves 8.
*This recipe calls for 1/4 cup finely chopped jalapeno pepper which I don't include but if used just add with the green peppers.
Recipe from the Summer 2011 issue of Phyllis Hoffman's Celebrate magazine.
Friday, October 7, 2011
Basil Spaghetti with cheesy broiled tomatoes
12 ounces spaghetti
3 large beefsteak tomatoes (about 1 1/2 pounds),each cut into 4 thick slices
3 tablespoons olive oil, plus more for baking sheet
Kosher slat and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce) plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
3/4 cup torn fresh basil leaves, plus more for serving
Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3-5 minutes. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1-2 minutes. Add the garlic oil, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pasta and toss to combine. Serve topped with tomatoes, additional basil, and shaved Parmesan. Serves 4.
For a Mediterranean take on this recipe, substitute crumbled Feta for mozzarella and toss 1/2 cup halved pitted olives in with the spaghetti.
Recipe from the June 2011 issue of Real Simple magazine.
3 large beefsteak tomatoes (about 1 1/2 pounds),each cut into 4 thick slices
3 tablespoons olive oil, plus more for baking sheet
Kosher slat and black pepper
8 ounces fresh mozzarella, grated
1/4 cup grated Parmesan (1 ounce) plus more, shaved, for serving
2 cloves garlic, chopped
1/4 to 1/2 tsp crushed red pepper
3/4 cup torn fresh basil leaves, plus more for serving
Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with 1/4 teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3-5 minutes. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1-2 minutes. Add the garlic oil, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the pasta and toss to combine. Serve topped with tomatoes, additional basil, and shaved Parmesan. Serves 4.
For a Mediterranean take on this recipe, substitute crumbled Feta for mozzarella and toss 1/2 cup halved pitted olives in with the spaghetti.
Recipe from the June 2011 issue of Real Simple magazine.
Monday, October 3, 2011
Chipotle Pork Loin
1 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1/4 tsp ground coriander
1 T olive oil
Kosher salt
1 1/2 lbs boneless pork loin
Heat oven to 375. In small bowl combine chili powder,paprika, cumin, coriander, olive oil and 1 tsp salt.
Place pork on rimmed baking sheet and coat/rub with spice mixture. Roast until internal temp reaches 145 40-50 min. Let rest 5 min before slicing.
We like it with this black bean salad
1 15 oz cans black beans, rinsed
1 avocado, cut into bite sized pieces
1/2 cup fresh cilantro leaves
2 green onions, thinly sliced
1 T fresh lime juice
2 T olive oil
1/2 tsp salt
Toss all ingredients together in bowl. Let stand while pork roasts and serve on the side.
Jason is not a pork fan and he loves this. The spice rub is really great, not too spicy.
1 tsp paprika
1/2 tsp cumin
1/4 tsp ground coriander
1 T olive oil
Kosher salt
1 1/2 lbs boneless pork loin
Heat oven to 375. In small bowl combine chili powder,paprika, cumin, coriander, olive oil and 1 tsp salt.
Place pork on rimmed baking sheet and coat/rub with spice mixture. Roast until internal temp reaches 145 40-50 min. Let rest 5 min before slicing.
We like it with this black bean salad
1 15 oz cans black beans, rinsed
1 avocado, cut into bite sized pieces
1/2 cup fresh cilantro leaves
2 green onions, thinly sliced
1 T fresh lime juice
2 T olive oil
1/2 tsp salt
Toss all ingredients together in bowl. Let stand while pork roasts and serve on the side.
Jason is not a pork fan and he loves this. The spice rub is really great, not too spicy.
Spaghetti Sauce
1 lb ground turkey
1 cup diced onion
1 clove garlic
1 Jar traditional spaghetti sauce*
1 T. Italian seasoning
1 t. garlic salt
1 T. Worcestershire Sauce
2 T. Sugar
For spaghetti brown meat. Add chopped onion and garlic. Cook until onions are soft. Stir in spaghetti sauce, seasoning,Worcestershire sauce and sugar. Simmer 30 min to hour, covered.
For meatball sliders omit the onion and garlic and add turkey meatballs. Serve on buns with cheese.
*I use 36 ounce jars of sauce.
1 cup diced onion
1 clove garlic
1 Jar traditional spaghetti sauce*
1 T. Italian seasoning
1 t. garlic salt
1 T. Worcestershire Sauce
2 T. Sugar
For spaghetti brown meat. Add chopped onion and garlic. Cook until onions are soft. Stir in spaghetti sauce, seasoning,Worcestershire sauce and sugar. Simmer 30 min to hour, covered.
For meatball sliders omit the onion and garlic and add turkey meatballs. Serve on buns with cheese.
*I use 36 ounce jars of sauce.
Saturday, October 1, 2011
Fajita-Style Quesadillas
1/2 medium red green pepper seeded and cut into bite size strips
1/2 medium onion, halved and thinly sliced
2 tsp. vegetable oil
6 6-inch white corn tortillas
nonstick cooking spray
1 1/2 cup Monterey Jack Cheese
2 tomatoes thinly sliced and halved crosswise
1 Tbsp. snipped fresh cilantro
Sour cream
Shredded lettuce
Fresh salsa (optional)
In skillet cook pepper and onions in hot oil over medium-high heat for 3-5 minutes or until the vegetables are tender. Remove from heat and transfer to bowl.
Lightly coat one side of tortilla with cooking spray and place in skillet. Top with cheese, pepper and onion mixture, tomato slices, cilantro and additional cheese.Top with another tortilla greased side up. Cook quesadilla over medium heat 4-5 min per side or until cheese is melted and tortillas are slightly browned. You can cook them all at once if skillet is big enough, or one at a time. When all quesadillas are cooked cut in half top with sour cream, salsa and shredded lettuce.
1/2 medium onion, halved and thinly sliced
2 tsp. vegetable oil
6 6-inch white corn tortillas
nonstick cooking spray
1 1/2 cup Monterey Jack Cheese
2 tomatoes thinly sliced and halved crosswise
1 Tbsp. snipped fresh cilantro
Sour cream
Shredded lettuce
Fresh salsa (optional)
In skillet cook pepper and onions in hot oil over medium-high heat for 3-5 minutes or until the vegetables are tender. Remove from heat and transfer to bowl.
Lightly coat one side of tortilla with cooking spray and place in skillet. Top with cheese, pepper and onion mixture, tomato slices, cilantro and additional cheese.Top with another tortilla greased side up. Cook quesadilla over medium heat 4-5 min per side or until cheese is melted and tortillas are slightly browned. You can cook them all at once if skillet is big enough, or one at a time. When all quesadillas are cooked cut in half top with sour cream, salsa and shredded lettuce.
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