2 Tsp canola oil
1 cup onion, chopped
1 cup red bell pepper, chopped
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5 oz) can diced green chilies
2/3 cup uncooked quick cooking barley
1/4 cup water
1 (15 oz) can black beans, drained
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup frozen corn
14 ounces vegetable broth
3 Tablespoon cilantro, chopped
1 lime, cut into wedges
Tortilla chips, shredded cheese and avocado salsa (recipe below) for garnish
Heat oil over med heat. Add onions and bell pepper, saute until tender. Add chili powder, cumin, oregano, garlic and chilies. Saute 1 min. Stir in barley, water and tomatoes, corn and broth and bring to boil. Reduce heat, cover and simmer for 20 min or until barley is tender. Stir in cilantro. Top with chips, cheese and avocado salsa. Serve lime wedges on the side.
Avocado Salsa (This makes the dish!)
1 Avocado cubed
1/3 cup tomato seeded and chopped
1 Tablespoon fresh lime juice
1/8 tsp sea salt
Toss together in a bowl and serve over chili.
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Monday, April 7, 2014
Fried Chickpea and Fresh Vegetable Salad
6 tbsp. olive oil
1 lemon, zested, plus 2 tbsp. juice
1 1/2 tsp vinegar
1 tsp. sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1 inch cubes
2 small cucumbers cut into 1 inch pieces
1 bunch radishes, trimmed and quartered
1 red bell pepper, cut into 1 inch squares
1 small onion finely chopped
3/4 cup chopped fresh cilantro
1 1/2 tsp allspice
1 tsp ground cardamom
1 tsp. ground cumin
1 can (15 oz) chickpeas, drained and rinsed
Greek yogurt (optional)
In a jar, combine 5 tsp of olive oil with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid;shake to blend. Season the vinaigrette with salt and pepper. In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.
In a small bowl, combine the allspice, cardamon, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat, add the chickpeas and fry until warmed through, shaking the pan occasionally, 2-3 minutes.
Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.
Serves 6.
Recipe from the April 2014 issue of Rachel Ray Magazine.
1 lemon, zested, plus 2 tbsp. juice
1 1/2 tsp vinegar
1 tsp. sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1 inch cubes
2 small cucumbers cut into 1 inch pieces
1 bunch radishes, trimmed and quartered
1 red bell pepper, cut into 1 inch squares
1 small onion finely chopped
3/4 cup chopped fresh cilantro
1 1/2 tsp allspice
1 tsp ground cardamom
1 tsp. ground cumin
1 can (15 oz) chickpeas, drained and rinsed
Greek yogurt (optional)
In a jar, combine 5 tsp of olive oil with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid;shake to blend. Season the vinaigrette with salt and pepper. In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.
In a small bowl, combine the allspice, cardamon, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat, add the chickpeas and fry until warmed through, shaking the pan occasionally, 2-3 minutes.
Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.
Serves 6.
Recipe from the April 2014 issue of Rachel Ray Magazine.
Thursday, March 27, 2014
Pesto Spaghetti Squash
1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, thinly sliced
2 cloves garlic, grated
1/2-1 lb Italian sausage
2 cups spinach, lightly chopped
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon olive oil
2 tablespoons prepared pesto
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Grease a baking sheet. Place squash, cut sides down, on prepared baking sheet. Bake until cooked through about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into sting-like strands with a fork. Place in a bowl and set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add onions,garlic and sausage. Cook until onion turns translucent and meat is browned about 10 min. Stir in spinach and reduce heat to med-low. Stir in squash, remaining 2 tablespoons butter, garlic salt,Italian seasoning; cook for 2 minutes. Remove from stove and place squash mixture in large bowl. Stir in olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
3 tablespoons butter, divided
1 onion, thinly sliced
2 cloves garlic, grated
1/2-1 lb Italian sausage
2 cups spinach, lightly chopped
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon olive oil
2 tablespoons prepared pesto
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Grease a baking sheet. Place squash, cut sides down, on prepared baking sheet. Bake until cooked through about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into sting-like strands with a fork. Place in a bowl and set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add onions,garlic and sausage. Cook until onion turns translucent and meat is browned about 10 min. Stir in spinach and reduce heat to med-low. Stir in squash, remaining 2 tablespoons butter, garlic salt,Italian seasoning; cook for 2 minutes. Remove from stove and place squash mixture in large bowl. Stir in olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Squash Braid
1 butternut squash, peeled, seeded and cubed
1 (.25 ounce) package active dry yeast
2 tablespoons warm water (110 degrees F)
1/3 cup warm milk (110 degrees F)
1/4 cup butter, softened
2 eggs
3 tablespoons brown sugar
3/4 teaspoon salt
4 1/2 cups all purpose flour, plus more for working space
1 tablespoon water
In a large saucepan, cover cubed squash with water. Bring water to a boil and cook until tender, about 15-20 minutes. Let cool and mash, reserve 1 cup for use in this recipe and freeze any leftovers for later use.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine the yeast mixture with milk, butter, 1 cup mashed squash, 1egg, brown sugar, salt, and 2 cups of flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (it will still be moist so resist the urge to add too much flour with kneading.)
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for 30 minutes. Preheat oven to 350.
In a small bow, beat together remaining egg and 1 tablespoon water; brush loaves with egg wash. Bake 20-25 minutes.
Remove from baking sheets and let cool on wire rack.
This bread is so yummy and sweet. Our picky squash eaters even ate it up and it looks beautiful.
Recipe from armagazine.com/squash-braid
1 (.25 ounce) package active dry yeast
2 tablespoons warm water (110 degrees F)
1/3 cup warm milk (110 degrees F)
1/4 cup butter, softened
2 eggs
3 tablespoons brown sugar
3/4 teaspoon salt
4 1/2 cups all purpose flour, plus more for working space
1 tablespoon water
In a large saucepan, cover cubed squash with water. Bring water to a boil and cook until tender, about 15-20 minutes. Let cool and mash, reserve 1 cup for use in this recipe and freeze any leftovers for later use.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine the yeast mixture with milk, butter, 1 cup mashed squash, 1egg, brown sugar, salt, and 2 cups of flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (it will still be moist so resist the urge to add too much flour with kneading.)
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for 30 minutes. Preheat oven to 350.
In a small bow, beat together remaining egg and 1 tablespoon water; brush loaves with egg wash. Bake 20-25 minutes.
Remove from baking sheets and let cool on wire rack.
This bread is so yummy and sweet. Our picky squash eaters even ate it up and it looks beautiful.
Recipe from armagazine.com/squash-braid
Roasted Brussel Sprouts
4 slices of bacon, cooked and crumbled
2 pounds Brussels sprouts
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
salt and pepper to taste
preheat oven to 425 degrees. Cut Brussels sprouts in halves or quarters and put them in a large bowl. Sprinkle with Worcestershire sauce and olive oil over sprouts and mix until the sprouts are evenly coated.
Spray baking sheet tray (or line with aluminum foil) and put the Brussels sprouts on tray, making sure not to pour the excess liquid on them. Roast for 7 minutes, then stir them around and bake for another 5-7 minutes or until brown and crispy. Remove the tray from oven, toss the crumbled bacon with the sprouts and serve immediately. Season with salt and pepper to taste.
Both beautiful and tasty!
2 pounds Brussels sprouts
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
salt and pepper to taste
preheat oven to 425 degrees. Cut Brussels sprouts in halves or quarters and put them in a large bowl. Sprinkle with Worcestershire sauce and olive oil over sprouts and mix until the sprouts are evenly coated.
Spray baking sheet tray (or line with aluminum foil) and put the Brussels sprouts on tray, making sure not to pour the excess liquid on them. Roast for 7 minutes, then stir them around and bake for another 5-7 minutes or until brown and crispy. Remove the tray from oven, toss the crumbled bacon with the sprouts and serve immediately. Season with salt and pepper to taste.
Both beautiful and tasty!
Monday, October 14, 2013
Cauliflower Mash
4 1/2 cup cauliflower florets, baby gold potatoes and peeled carrots, chopped
2 ounces semi soft cheese with garlic and fine herbs (I used onion and chives cream cheese)
Fresh Dill
Place vegetables in a large pot. Add 1/2 tsp salt and enough water to cover. Cover and bring to boiling. Reduce heat to medium. Cook, covered 15-20 minutes until tender. Drain vegetables, reserving some of the cooking water. Using a *potato masher , mash vegetables to desired consistency. Adding reserved water as needed. Season with salt and pepper and dill.
*After draining I put the vegetables into my kitchen aid mixer to mash and whip the vegetables.
I served this with fish, placing the fillet on top of a spoonful of mash. It was a big hit.
2 ounces semi soft cheese with garlic and fine herbs (I used onion and chives cream cheese)
Fresh Dill
Place vegetables in a large pot. Add 1/2 tsp salt and enough water to cover. Cover and bring to boiling. Reduce heat to medium. Cook, covered 15-20 minutes until tender. Drain vegetables, reserving some of the cooking water. Using a *potato masher , mash vegetables to desired consistency. Adding reserved water as needed. Season with salt and pepper and dill.
*After draining I put the vegetables into my kitchen aid mixer to mash and whip the vegetables.
I served this with fish, placing the fillet on top of a spoonful of mash. It was a big hit.
Wednesday, September 18, 2013
Broccoli Salad
8 slices bacon
2 heads fresh broccoli chopped and steamed
2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in large, deep skillet. Cook over medium- high heat until cooked. Drain and crumble.
In a large bowl combine broccoli, cheddar, onion and bacon. Prepare dressing in a small bowl whisking together red wine vinegar, sugar, pepper, salt, mayo and lemon juice. Combine dressing with salad. Cover and refrigerate up to two hours and serve.
To make this easier, I use pre-cooked bacon and frozen broccoli florets I steamed in the microwave. The original recipe did not have the broccoli cooked but the broccoli was too hard to eat especially for little ones. This is a great pot luck dish and is even better as leftovers!
2 heads fresh broccoli chopped and steamed
2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in large, deep skillet. Cook over medium- high heat until cooked. Drain and crumble.
In a large bowl combine broccoli, cheddar, onion and bacon. Prepare dressing in a small bowl whisking together red wine vinegar, sugar, pepper, salt, mayo and lemon juice. Combine dressing with salad. Cover and refrigerate up to two hours and serve.
To make this easier, I use pre-cooked bacon and frozen broccoli florets I steamed in the microwave. The original recipe did not have the broccoli cooked but the broccoli was too hard to eat especially for little ones. This is a great pot luck dish and is even better as leftovers!
Friday, August 30, 2013
Lime Couscous with Summer Veggies
1 10 oz package couscous
4 medium carrots, coarsely chopped (2 cups)
1 Tablespoon olive oil
2 medium zucchini and/ or yellow summer squash, quartered lengthwise and sliced into 1/2 inch pieces
6 green onions, sliced into 1 inch pieces
1/2 cup lime or lemon juice
1/4 cup olive oil
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz. Parmesan cheese, shaved
Prepare couscous according to package directions. Meanwhile in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to a large bowl and fluff with a fork. Add carrot mixture. In a screw top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with cheese.
Makes 4 servings
4 medium carrots, coarsely chopped (2 cups)
1 Tablespoon olive oil
2 medium zucchini and/ or yellow summer squash, quartered lengthwise and sliced into 1/2 inch pieces
6 green onions, sliced into 1 inch pieces
1/2 cup lime or lemon juice
1/4 cup olive oil
1 Tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz. Parmesan cheese, shaved
Prepare couscous according to package directions. Meanwhile in a large skillet cook and stir carrots in hot oil for 2 minutes. Add zucchini and green onion; cook and stir 6 minutes or until vegetables are just tender. Transfer couscous to a large bowl and fluff with a fork. Add carrot mixture. In a screw top jar combine lime juice, oil, honey, salt, and black pepper. Cover and shake well. Pour over couscous mixture; toss to combine. Top with cheese.
Makes 4 servings
Tuesday, August 20, 2013
Glazed Carrots
2 pounds assorted carrots (baby carrots, large carrots, heirloom carrots)
3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon salt
2 inches stick cinnamon
2 bay leaves
2 tablespoons sliced chives
Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add grape juice and vinegar, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often until carrots are tender and glaze thickens. Remove from heat, discard cinnamon stick and bay leaves. Top with chives.
8 servings
Recipe form Better Homes and Gardens 2013 cookbook.
3/4 cup white grape juice plus 1/4 cup white wine vinegar
1/4 cup honey
2 tablespoons unsalted butter
1 teaspoon salt
2 inches stick cinnamon
2 bay leaves
2 tablespoons sliced chives
Peel large carrots. Slice carrots lengthwise and/or crosswise. Heat a large skillet over medium-high heat. Add grape juice and vinegar, honey, butter, salt, cinnamon, and bay leaves. Bring to boiling, stirring to combine. Add carrots; return to boiling. Reduce heat to medium. Cook, uncovered, 25 minutes, stirring often until carrots are tender and glaze thickens. Remove from heat, discard cinnamon stick and bay leaves. Top with chives.
8 servings
Recipe form Better Homes and Gardens 2013 cookbook.
Tuesday, August 7, 2012
Chicken Tomato and Cucumber Dinner Salad
1- 1 1/4 lb chicken breast tenders
Salt and freshly ground black pepper
4 Tablespoons olive oil
1/4 cup cider vinegar or white wine vinegar
1 Tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons
2 tomatoes, sliced
1/2 cup pitted green olives
4 oz feta cheese
Grill chicken with seasoning or marinade of your choice. (we used Italian seasoning)
For Vinaigrette; in jar combine oil, vinegar, thyme, sugar, salt and pepper. Shake to combine.
On plate arrange chicken, cucumber, tomatoes and olives. Top with vinaigrette and cheese.
So simple but so good! I loved the presentation.
Salt and freshly ground black pepper
4 Tablespoons olive oil
1/4 cup cider vinegar or white wine vinegar
1 Tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons
2 tomatoes, sliced
1/2 cup pitted green olives
4 oz feta cheese
Grill chicken with seasoning or marinade of your choice. (we used Italian seasoning)
For Vinaigrette; in jar combine oil, vinegar, thyme, sugar, salt and pepper. Shake to combine.
On plate arrange chicken, cucumber, tomatoes and olives. Top with vinaigrette and cheese.
So simple but so good! I loved the presentation.
Thursday, June 28, 2012
Black-Eyed Pea Relish
1/4 small red onion, diced
1 yellow sweet pepper, diced
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1 fresh Serrano chile, thinly sliced
1 clove peeled garlic, minced
2 Roma tomatoes, diced
15 oz can black eyed peas, rinsed and drained
1/4 cup rice vinegar
Sea salt and freshly ground pepper
1 Roma tomato (optional)
In large bowl gently combine red onion, sweet peppers, chile, garlic, diced tomatoes, black eyed peas and vinegar. Season to taste with salt and pepper. Top with extra tomato slices if desired. Refrigerate 1 hour for flavors to blend and for chilies to pickle.
Can be eaten as a bean salad or on top of bread slices like bruschetta. I made it without the chile (didn't want the spice) and it was still good. Recipe from the June 2012 issue of Better Homes and Gardens.
1 yellow sweet pepper, diced
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1 fresh Serrano chile, thinly sliced
1 clove peeled garlic, minced
2 Roma tomatoes, diced
15 oz can black eyed peas, rinsed and drained
1/4 cup rice vinegar
Sea salt and freshly ground pepper
1 Roma tomato (optional)
In large bowl gently combine red onion, sweet peppers, chile, garlic, diced tomatoes, black eyed peas and vinegar. Season to taste with salt and pepper. Top with extra tomato slices if desired. Refrigerate 1 hour for flavors to blend and for chilies to pickle.
Can be eaten as a bean salad or on top of bread slices like bruschetta. I made it without the chile (didn't want the spice) and it was still good. Recipe from the June 2012 issue of Better Homes and Gardens.
Wednesday, November 2, 2011
Autumn Couscous Bowl
1 2-lb butternut squash, peeled and chopped in 1/2 inch pieces (about 4 cups)
2 cups small cauliflower florets
1 10 oz pkg. couscous
3 Tbsp. butter
1/4 cup sweet Asian chili sauce
1/4 cup shelled pistachios
fresh thyme (optional)
Preheat broiler. Steam squash 5-8 minutes until crisp tender. Transfer squash and cauliflower to baking sheet; sprinkle 1/2 teaspoon each salt and ground black pepper. Lightly coat with cooking spray. Broil 4-5 minutes from heat for 10 minutes, until tender and beginning to brown, stirring once. Meanwhile prepare couscous according to package directions; set aside. In small microwave safe bowl combine butter and chili sauce. Cook on high just until butter is melted. Top couscous with vegetables, pistachios, chili-butter and thyme. Stir to combine and serve.
2 cups small cauliflower florets
1 10 oz pkg. couscous
3 Tbsp. butter
1/4 cup sweet Asian chili sauce
1/4 cup shelled pistachios
fresh thyme (optional)
Preheat broiler. Steam squash 5-8 minutes until crisp tender. Transfer squash and cauliflower to baking sheet; sprinkle 1/2 teaspoon each salt and ground black pepper. Lightly coat with cooking spray. Broil 4-5 minutes from heat for 10 minutes, until tender and beginning to brown, stirring once. Meanwhile prepare couscous according to package directions; set aside. In small microwave safe bowl combine butter and chili sauce. Cook on high just until butter is melted. Top couscous with vegetables, pistachios, chili-butter and thyme. Stir to combine and serve.
Roasted Sweet Potatoes and Greens
1 1/2 to 2 lb. sweet potatoes, scrubbed
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp black pepper
2 garlic cloves, sliced or minced
2 cups arugula
1/4 cup cider vinegar
Preheat oven to 400. Cut sweet potatoes in half lengthwise and then cut into wedges. Place on a large rimmed baking sheet. Toss with oil and season with salt and pepper. Roast in preheated oven 15 minutes, toss, then roast 15 minutes more until tender Sprinkle with garlic and return to oven 5 minutes more or until the garlic is softened. Remove from oven and sprinkle with arugula and vinegar and serve.
Recipe from Better Homes and Gardens October 2011 issue.
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp black pepper
2 garlic cloves, sliced or minced
2 cups arugula
1/4 cup cider vinegar
Preheat oven to 400. Cut sweet potatoes in half lengthwise and then cut into wedges. Place on a large rimmed baking sheet. Toss with oil and season with salt and pepper. Roast in preheated oven 15 minutes, toss, then roast 15 minutes more until tender Sprinkle with garlic and return to oven 5 minutes more or until the garlic is softened. Remove from oven and sprinkle with arugula and vinegar and serve.
Recipe from Better Homes and Gardens October 2011 issue.
Friday, October 7, 2011
Texas Caviar
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.
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.
Saturday, February 19, 2011
Eggplant Parmesan
1 medium eggplant sliced
1 egg beaten with 2 tablepoons milk
Dried Italian bread crumbs
Olive oil
24 ounce jar of your favorite spaghetti sauce
Pinch of dried oregano
1 clove of garlic, crushed
1/2 pound shredded mozzarella
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Slice washed eggplant 1/2 inch thick. Place egg mixture and breadcrumbs each in a shallow bowl. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn them and bake for another 15 min. When done they should be browned on both sides. Set aside.
In saucepan mix sauce,garlic and oregano to taste and warm through, In baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with mozzarella and sauce until all is used. Top with Parmesan cheese and bake fore about 20 min. Serve hot.
This is a great recipe to introduce eggplant.It is good with all the sauce and cheese and I loved the aroma that the eggplant gave off as it was cooking.
1 egg beaten with 2 tablepoons milk
Dried Italian bread crumbs
Olive oil
24 ounce jar of your favorite spaghetti sauce
Pinch of dried oregano
1 clove of garlic, crushed
1/2 pound shredded mozzarella
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. Slice washed eggplant 1/2 inch thick. Place egg mixture and breadcrumbs each in a shallow bowl. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn them and bake for another 15 min. When done they should be browned on both sides. Set aside.
In saucepan mix sauce,garlic and oregano to taste and warm through, In baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with mozzarella and sauce until all is used. Top with Parmesan cheese and bake fore about 20 min. Serve hot.
This is a great recipe to introduce eggplant.It is good with all the sauce and cheese and I loved the aroma that the eggplant gave off as it was cooking.
Monday, November 15, 2010
Green Beans with Bacon Vinaigrette
Kosher salt and black pepper
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil
Bring a large pot of water to a boil and add 1 tablespoon salt. Add green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool, transfer to serving bowl.
Meanwhile in a medium skillet cook the bacon over medium heat until crisp, *6-8 minutes transfer to paper towel lined plate. let cool then break into pieces.
Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add to the green beans along with the bacon and toss to combine.
Serves 8.
*I cooked my bacon in the microwave and just saved the dripping then added it to the skillet.
Recipe from the Real Simple Magazine Nov/2010 issue.
2 pounds green beans, trimmed
6 slices bacon
2 shallots, sliced
2 tablespoons cider vinegar
2 tablespoons whole-grain mustard
2 tablespoons olive oil
Bring a large pot of water to a boil and add 1 tablespoon salt. Add green beans and cook until just tender, 4-5 minutes. Drain and run under cold water to cool, transfer to serving bowl.
Meanwhile in a medium skillet cook the bacon over medium heat until crisp, *6-8 minutes transfer to paper towel lined plate. let cool then break into pieces.
Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook stirring, for 1 minute. Stir in the vinegar, mustard, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add to the green beans along with the bacon and toss to combine.
Serves 8.
*I cooked my bacon in the microwave and just saved the dripping then added it to the skillet.
Recipe from the Real Simple Magazine Nov/2010 issue.
Monday, August 23, 2010
Swiss Chard
Last night I had mom and dad over for a thank you dinner for all their help with our recent move. I have a nice new kitchen and thought there was no better way to break it in then to prepare a meal for my family.
On the menu was baked lemon fish with sauteed Swiss chard and bowtie artichoke salad. It was a little something new for everyone to try. I tried out swiss chard which is a type of green for Jack and I one night and we loved it and ate it all by ourselves. Mom and Dad love the spinach in the vinegar so I knew they would like the swiss chard, Since Jason is not a big fan of greens I made the artichoke salad for something new for him. He had never had artichokes before. They all liked their "something new" last night. Here are the recipes of the swiss chard and the artichoke salad below.
Swiss Chard
3 tablespoons olive oil
2 cloves garlic, minced
2 bunches swiss chard, leaves removed and chopped
Heat olive oil in skillet over medium heat infuse oil with garlic. Then add the Swiss chard and saute until wilted about 2 min. Season with salt and pepper and serve hot.
This goes great with fish!
What Swiss chard looks like
On the menu was baked lemon fish with sauteed Swiss chard and bowtie artichoke salad. It was a little something new for everyone to try. I tried out swiss chard which is a type of green for Jack and I one night and we loved it and ate it all by ourselves. Mom and Dad love the spinach in the vinegar so I knew they would like the swiss chard, Since Jason is not a big fan of greens I made the artichoke salad for something new for him. He had never had artichokes before. They all liked their "something new" last night. Here are the recipes of the swiss chard and the artichoke salad below.
Swiss Chard
3 tablespoons olive oil
2 cloves garlic, minced
2 bunches swiss chard, leaves removed and chopped
Heat olive oil in skillet over medium heat infuse oil with garlic. Then add the Swiss chard and saute until wilted about 2 min. Season with salt and pepper and serve hot.
This goes great with fish!
What Swiss chard looks like
Monday, July 19, 2010
Dill Fingerling Potatoes
2 tablespoons unsalted butter
1 1/4 pounds fingerling potatoes, rinsed but not peeled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh dill
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt and pepper and toss well. Cover the pot tightly and cook over low heat for 20-30 min, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the potatoes from burning. Turn off heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss will the dill and serve hot.
Tuesday, April 27, 2010
Penne with Shrimp, Feta, and Spring VegetableIngredientsServes 4.
Directions
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| find recipe on website here |
This was really fast and a one pot thing made me happy. I am also including some things that I use as time savers that I love. The first thing is minced garlic. I find it by the herbs in the produce section at the store. This brand comes in a tube like a paste but when I was in Utah the brand I used was in a jar. No more cutting, smashing or mincing garlic. I love it!  This next item is a tool I use all the time. I still have a hard time with the strength in my hands. So squeezing limes or lemons is really tough. I invested in one of these lemon/lime squeezers and love it. It squeezes the citrus till there is nothing left and you don't have to worry about seeds.  |
Thursday, April 15, 2010
How we do Spinach
Ingredients
spinach
accent seasoning salt
butter
apple cider vinegar
Steam or cook the spinach till no longer crisp. Drain water. Add butter to spinach stir until butter is melted. Add seasoning salt to taste. Stir and then finish off by adding splashes of Apple cider vinegar to taste. Stir and serve warm.
* I made this today to see if I could get some measurements. I used four cups of spinach measured before cooking. About 1 tablespoon butter and about 2 tablespoons of vinegar. We like the vinegar taste.
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