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Saturday, February 28, 2015

Hot Sausage Links And Beans Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 potatoes, cookd,peeled and cubed
  • 1/2 lb spicy smoked lamb sausage link, sliced
  • 1/2 cup packed brown sugar
  • 2 cups baked beans
  • 1/4 cup barbecue sauce
  • 1 cup shredded cheddar cheese

Recipe

  • 1 preheat oven to 350*f (175*c).
  • 2 in a medum skillet, heat 1 tbs of the olive oil over medium heat.
  • 3 add the garlic and cook for 30 seconds.
  • 4 stir in the onion, oregano, parsley, salt and peppr.
  • 5 cook for 1 minute and remove from the heat.
  • 6 grease the bottom of an 8x8x2inch baking dish with the remaining tbs olive oil.
  • 7 on this layer the cubed cooked potatoes.
  • 8 top the potatoes with the onion mixture.
  • 9 on the onion mixture, evenly distribute the sliced hot links.
  • 10 ina small bowl, combine the brown sugar, baked beans and the barbecue sauce.
  • 11 pour this evenly over the sausage.
  • 12 top with the shredded cheddar cheese.
  • 13 place in the pre-heated oven for 45 minutes.
  • 14 serves 4.

Gnocchi With Beans

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

  • Servings: 6
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 16 ounces potato gnocchi
  • 6 ounces fresh baby spinach
  • 15 ounces cannellini beans, rinsed and drained
  • 14 1/2 ounces italian-style diced tomatoes, can undrained
  • 1/4 teaspoon pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tablespoons grated parmesan cheese

Recipe

  • 1 in a large skillet, saute onion in oil until tender. add garlic; cook 1 minute longer. add gnocchi; cook and stir for 5-6 minutes or until golden brown. stir in spinach; cook until spinach is wilted.
  • 2 add the beans, tomatoes and pepper; heat through. sprinkle with cheeses; cover and remove from the heat. let stand for 3-4 minutes or until cheese is melted.

Nimbu Masoor Dal - Curried Lentils

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 4
  • 2/3 cup vegetable oil
  • 1 large onion, sliced thinly
  • 2 sticks cinnamon
  • 1 lb red lentil
  • 1/2 teaspoon fresh ginger, chopped
  • 2 1/2 cups vegetable stock
  • 2 1/2 cups hot water
  • 1/2 teaspoon chili powder
  • 1/2 lemon
  • 1 garlic clove, chopped
  • 1/2 green chili pepper, chopped
  • 2 bay leaves, crumbled
  • 1 tablespoon fresh cilantro, chopped

Recipe

  • 1 heat 1/3 cup of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 minutes, until soft.
  • 2 add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes, stirring frequently.
  • 3 add the stock, hot water and chili powder. bring to the boil and boil rapidly for about 10 minutes.
  • 4 squeeze the juice from the lemon half and add to the pan with the squeezed lemon shell. cook for a further 50 minutes, stirring frequently. remove the lemon shell.
  • 5 meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the chopped onion, garlic, chili and bay leaves for about 10 minutes, until the onion is browned.
  • 6 add this mixture, including the oil, to the lentils when they are cooked. sprinkle with chopped coriander and serve hot.

Karin's Black Bean Dip

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 1 (19 ounce) can black beans (rinsed)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1/3 cup sharp cheddar cheese
  • 1/4 cup ranch dressing
  • 1/3 cup salsa
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • salt

Recipe

  • 1 saute the onion and garlic in olive oil on medium heat until soft, about 5 minutes.
  • 2 put remaining ingredients in food processor, along with onions and garlic, and process until smooth.
  • 3 garnish with sliced green onions. serve room temperature.

Ninfa's Frijoles A La Charra Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

  • Servings: 3-4
  • 2 cups pinto beans, cooked and drained (reserve 1 pint liquid from cooking beans)
  • 1/4 cup diced tomato
  • 2 tablespoons onions, chopped
  • 1 jalapeno pepper, chopped (or to taste)
  • 1/4 lb bacon, cut into 1/8 inch dice
  • 2 -3 tablespoons fresh cilantro, chopped (or to taste)
  • 1/4 teaspoon fresh lemon juice

Recipe

  • 1 bring beans and liquid to a boil in a pot.
  • 2 in a small skillet,saute tomatoes,onions,and jalapeno with bacon.
  • 3 remove skillet from heat and drain excess fat.
  • 4 add bacon mixture to boiling beans.
  • 5 when soup comes to a boil again, add cilantro and lemon juice.
  • 6 simmer 5 minutes and serve.

Low Fat, Cheap, And Delicious Three Bean Salad

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 10
  • 5 tablespoons wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano, dried
  • 1 (14 1/2 ounce) can diced tomatoes, well drained (i use low sodium)
  • 1 (15 ounce) can sweet corn, well drained
  • 1 (15 ounce) can black beans, well drained
  • 1 (15 ounce) can garbanzo beans, well drained
  • 1 (15 ounce) can kidney beans, well drained
  • the juice from two lime
  • chopped cilantro (i like a lot of cilantro for flavor but it is up to you)
  • pepper

Recipe

  • 1 mix together the first three ingredients in a large bowl.
  • 2 add remaining ingredients & blend all together.
  • 3 marinate in the refrigerator for at least two hours to get the best flavor.
  • 4 enjoy!

High Fiber Bean Tacos/burritos

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

  • Servings: 2
  • 2 flax seed whole wheat tortillas
  • 1/2 cup low-fat refried beans
  • 1/4 cup low-fat cheddar cheese
  • 2 leaves lettuce
  • 1/4 cup salsa
  • 1/4 cup fat free sour cream

Recipe

  • 1 place 1/4 cup refried beans on each tortilla.
  • 2 microwave 30 seconds each.
  • 3 arrange 1/8 cup cheese on each tortilla and microwave another 30 seconds.
  • 4 layer with lettuce, salsa and sour cream (or what toppings you like), fold and enjoy!

Kataifi Nests

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • 3 tablespoons unsalted butter, melted, plus more for tin
  • 4 ounces shredded phyllo dough, thawed (known as kataifi)
  • 4 teaspoons sugar
  • 1 teaspoon ground cinnamon (optional)

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 brush 12 muffin cups with butter or use silicone muffin pans.
  • 3 pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. place in a bowl; separate into a loose pile with fingers. toss with butter, sugar, and cinnamon, if using.
  • 4 divide among 12 muffin cups; press into bottom and up the sides.
  • 5 cook until golden and crisp around the edges, 15 to 20 minutes.
  • 6 let cool.
  • 7 fill with jelly beans, speckled eggs or other candy eggs.

Korean-style Noodles With Vegetables (chap Chae)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo)
  • 1/2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy)
  • 3 tablespoons toasted sesame oil (asian-style)
  • 3 tablespoons sugar
  • 1 tablespoon chopped garlic (2 cloves)
  • 1 tablespoon safflower oil (or another tbsp of sesame oil)
  • 1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
  • 2 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
  • 1/2 lb mushroom, trimmed and sliced 1/8 inch thick (3 cups, preferably shiitake, but any will do)
  • 4 cups baby spinach
  • sesame seeds (to taste)
  • cayenne (to taste) or other hot black pepper (to taste)

Recipe

  • 1 soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
  • 2 blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
  • 3 heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. add mushrooms and stir-fry until softened, about 3 minutes. add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. transfer to a shallow serving dish and serve warm or at room temperature.
  • 4 chap chae can be made 1 day ahead and chilled, covered.

Koukia Yiahnt (fava Bean Stew)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1/2 cup olive oil or 1/2 cup vegetable oil
  • 1 large onion, chopped
  • 4 celery ribs, chopped
  • 2 medium carrots, chopped
  • 3 garlic cloves, crushed
  • 1/2 cup tomato paste
  • 1 1/2 cups water or 1 1/2 cups vegetable stock
  • 2 1/2 cups fava beans, cooked
  • 1/2 teaspoon cinnamon
  • salt and pepper

Recipe

  • 1 heat oil in a large saucepan. add onions, celery, carrots.
  • 2 saute for 4-5 minutes.
  • 3 add garlic, saute for 2 minutes.
  • 4 add tomato paste and stock or water.
  • 5 bring to a boil, simmer for 10 minutes.
  • 6 add fava beans, cinnamon, salt and pepper.

Mujaddarah(lentil And Rice Pottage)

Total Time: 1 hr 40 mins Preparation Time: 5 mins Cook Time: 1 hr 35 mins

Ingredients

  • Servings: 4
  • 2 cups whole red lentils
  • 6 cups water
  • 4 medium onions, sliced thin
  • 1 cup olive oil or 1 cup vegetable oil
  • 2 cups cooked rice
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon pepper (to taste)

Recipe

  • 1 bring water to boil, then add the lentils, lower heat to simmer and cook about 30-60 minutes .
  • 2 meanwhile, saute onions in the oil to caramelize about 15-20 minutes, then add half of onions, rice and seasonings to lentils. let the mixture boil for a few minutes.
  • 3 when it thickens, pour into a tureen, and spread the remaining onions over the top. and serve.
  • 4 yield: 4 servings.

Garbanzo And Parsley Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 12
  • 4 cups chopped fresh parsley
  • 2 (15 ounce) cans garbanzo beans, drained, rinsed
  • 1 green bell pepper, chopped
  • 1/2 cup green onion, sliced
  • 1 large tomato, seeded and diced
  • 1/4 cup lemon juice
  • 1 garlic clove, minced
  • 2 tablespoons olive oil

Recipe

  • 1 combine parsley, beans, green peppers, green onions and tomatoes in a bowl.
  • 2 combine lemon juice and garlic in a small bowl, then whisk in olive oil.
  • 3 toss dressing with salad. season to taste with salt and pepper.

Korean Yangnyum Kanjang (bulgogi Sauce)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 3
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons water
  • 1 teaspoon chinese bean paste (optional)
  • 2 tablespoons rice wine or 2 tablespoons dry sherry
  • 1 teaspoon ground toasted sesame seeds
  • 2 teaspoons green onions, finely chopped
  • 1/2 teaspoon chili sauce (optional)
  • 1 garlic clove, crushed
  • 2 teaspoons sugar
  • salt

Recipe

  • 1 crush tha garlic with the salt & sugar.
  • 2 mix all the ingredients together, stir well.

Kormeh Sabzi

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 cup chopped parsley
  • 1 cup chopped fenugreek leaves
  • 1 cup chopped chives
  • 1 cup chopped spinach
  • 250 g mutton, minced
  • 250 g lima beans, soaked overnight
  • 1 small onion, grated
  • 1 teaspoon dried mango powder
  • 2 tablespoons oil
  • 1/2 teaspoon turmeric
  • salt and pepper

Recipe

  • 1 clean wash chop and fry the greens in 1 tbsp oil.remove and keep aside.
  • 2 add salt peppr onion to mince and make samll meat balls.
  • 3 fry meat balls in remaining oil.add all the other ingredients and the fried greens to it and cook till tender.
  • 4 serve hot with butter rice.

Karina's Nopalito Salad

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 lb nopales, chopped
  • 4 cups water
  • 1 1/2 teaspoons salt
  • 1 garlic clove, finely chopped
  • 12 ounces cheese, grated
  • 4 tomatoes, finely chopped
  • cilantro, finely chopped

Recipe

  • 1 in a pan, mix together the water, chopped nopal, garlic, and salt.
  • 2 cook on stovetop over medium heat, approximately 8 minutes.
  • 3 remove from heat and drain in a colander. let cool for 15 minutes.
  • 4 in a bowl, mix the nopalitos with the tomatoes, cheese, and cilantro as desired. divide into 6 portions and serve with tortillas and beans.

Kate's Peanut Butter Bean Bars Sweetened With Honey

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 1 1/2 cups cooked great northern beans, drained and rinsed (canned is fine)
  • 1 cup peanut butter
  • 2 -4 tablespoons honey
  • 3 tablespoons oil or 3 tablespoons melted butter
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3 extra-large eggs
  • 1/2 cup chocolate chips
  • coarse kosher salt, for sprinkling on top (optional)

Recipe

  • 1 preheat oven to 350f degrees. generously grease 7" by 7" baking pan.
  • 2 in food processor, place 1 1/2 cups great northern beans, 1 cup peanut butter, 2 tablespoons honey, baking soda, and vanilla and puree until completely smooth.
  • 3 taste and add additional honey, one tablespoon at a time, pureeing and taste testing after each addition, as desired. taste testing is necessary because both peanut butter and honey vary in sweetness. (i use only 2 tablespoons of honey because i prefer my bars to strongly taste of peanut butter.) mixture should taste like rich peanut butter and not taste like great northern beans, honey, or overly sweet. allow food processor to blend for 3 to 5 minutes without stop to emulsify.
  • 4 pour batter into deep bowl. add eggs and combine with electric mixer. add chocolate chips and combine with mixer.
  • 5 pour batter into greased baking pan. evenly sprinkle kosher salt over top of batter. bake until slightly firm on top and edges pull away from the sides of the pan for 20 to 25 minutes.
  • 6 allow to cool slightly and cut into 8 pieces. eat while warm. store in refrigerator or freeze. peanut butter bars are still delicious when they are eaten slightly cold.

Koshary (rice Lentils And Pasta In Tomato-garlic Sauce)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon chopped garlic
  • 1 (16 ounce) can tomato sauce
  • 1/2 cup water
  • 1/4 cup vinegar
  • 1 large onion, thinly sliced
  • 3/8 lb dried brown lentils
  • 1/2 lb elbow macaroni (or any other compact pasta shape) or 1/2 lb ditalini (or any other compact pasta shape)
  • 2 cups long-grain rice
  • 3 cups water
  • 2 cinnamon sticks
  • 3 cardamom pods
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole coriander seed
  • 4 1/2 tablespoons olive oil
  • salt
  • ground black pepper

Recipe

  • 1 for the tomato and garlic sauce: pour olive oil into a medium-sized saucepan set over medium heat. add garlic and cook until fragrant, about 30 seconds. add the tomato sauce. simmer until slightly thickened, about 10 minutes. add the water and vinegar, and turn the heat to high. when it starts to boil, immediately turn off the heat. transfer to a medium-sized bowl, season with salt to taste, and set aside.
  • 2 for the koshary: pour one tablespoon of olive oil into a large, heavy skillet set over medium-high heat. when shimmering, add onion and stir well. once coated in the oil, reduce heat to low and cook until heavily caramelized, about 45 minutes to an hour. stir often.
  • 3 meanwhile, preheat the oven to 350°f also, fill a medium-sized pot with water, salt heavily and bring to a boil over high heat. cook the pasta until al dente, then remove to a bowl with a strainer. toss with 1 tbsp olive oil.
  • 4 bring water back to the boil. add the lentils, and then reduce heat to medium-low. simmer until cooked, but still al dente, about 15 minutes. drain lentils and set aside to cool.
  • 5 pour two tablespoons of olive oil into a dutch oven set over medium heat. add the cinnamon sticks and stir until fragrant. add the cardamom, cumin, and rice. stir well; cook until the spices are aromatic and the rice is mostly opaque. add water. bring to a boil, stir well and cover. place in the oven and cook for 13 minutes. if done, fluff with a fork, and season with salt to taste.
  • 6 place a skillet over medium-high heat. add 1/2 tablespoon of oil. when shimmering, add the pasta. let it cook undisturbed for about a minute, or until it begins to get brown and a little crusty on the bottom. toss well, and cook until it is toasty and slightly chewy. transfer pasta to a bowl.
  • 7 add another 1/2 tablspoon of oil to the pan. when shimmering, add the lentils and cook them until they are slightly toasted, about 30 seconds a side. transfer them to another bowl.
  • 8 scoop out some rice onto a plate. top with a scoop of pasta, lentils, tomato sauce, and some of the caramelized onions.

Kosher Crock Pot Beef Stew

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

  • Servings: 8
  • 2 lbs stewing beef, cut in 1/2-inch cubes (kosher)
  • 4 potatoes, peeled and diced into 1/2-inch cubes
  • 1 sweet onion, diced in 1/2-inch pieces
  • 8 ounces carrots, diced
  • 1 bunch celery heart, diced
  • 1/2 cup flour
  • 1/4 cup potato starch
  • salt and pepper
  • 3 cups kosher beef soup mix
  • 1 tablespoon paprika
  • 1 bay leaf
  • 1 garlic clove, minced

Recipe

  • 1 layer ingredients into a crock pot as follows:.
  • 2 beef.
  • 3 flour, corn starch and seasonings.
  • 4 broth.
  • 5 potatoes.
  • 6 carrots.
  • 7 celery.
  • 8 cook on high for 6 hours or on low for 10-12 hours.
  • 9 optional:.
  • 10 drop kosher dumpling mix on top for the last 30 minutes of cooking.

Italian Doughnuts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 9
  • 1 lb prepared pizza dough
  • 3/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • vegetable oil, for deep-frying
  • olive oil, for deep-frying

Recipe

  • 1 roll out the dough on a lightly floured surface to 1/2-inch thickness.
  • 2 if you have a donut cutter useit, at least 2 inch diameter.
  • 3 if no donut cutter,use a floured 2-inch cookie cutter, cut out doughnut rounds.
  • 4 then use a floured 1-inch cookie cutter, cut out a hole in the center of each doughnut.
  • 5 gather the dough scraps and reroll.
  • 6 cut out more doughnuts.
  • 7 whisk the sugar and cinnamon in a medium bowl to blend.
  • 8 set the cinnamon-sugar aside.
  • 9 pour equal parts of vegetable oil and olive oil into a large frying pan to reach a depth of 2 inches.
  • 10 heat the oil over medium heat until a deep-fry thermometer registers 375ºf.
  • 11 working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.
  • 12 use a slotted spoon to transfer the doughnuts to paper towels to drain.
  • 13 cool slightly.
  • 14 while the doughnuts are still warm, generously coat each 2 times with the cinnamon-sugar.
  • 15 serve warm.
  • 16 alternately, cool the fried doughnuts to room temperature.
  • 17 stir 3 ounces of milk chocolate and 1/4 cup of whipping cream in a heavy small saucepan over medium-low heat until the chocolate melts.
  • 18 set aside until the chocolate sauce comes to room temperature but does not set.
  • 19 dip 1 side of each doughnut into the chocolate mixture.
  • 20 sprinkle with finely chopped toasted almonds or crushed espresso beans and set aside until the chocolate is set.

Espresso-mascarpone Cream(cook's Illustrated)

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

  • 1/4 cup heavy cream
  • 2 teaspoons whole espresso beans (finely ground about 1 tablespoon ground)
  • 3 tablespoons confectioners' sugar
  • 8 1/4 ounces mascarpone cheese (generous 1 cup)

Recipe

  • 1 bring cream to simmer in small saucepan over high heat. off heat, stir in espresso and powdered sugar; transfer mixture to medium bowl and cool slightly. whisk in mascarpone until smooth. cover with plastic wrap and refrigerate until ready to use.

Low Fat Vanilla Cupcakes

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

  • Servings: 24
  • 1 1/2 cups self rising flour
  • 1/2 cup ground almonds
  • 1 teaspoon vanilla bean
  • 4 egg whites
  • 3/4 cup splenda sugar blend for baking
  • 1 1/2 cups zucchini
  • 3 egg whites
  • 1 pinch salt
  • 1/2 cup confectioners' sugar
  • 1/2 cup splenda granular
  • 1 tablespoon water
  • 1/4 teaspoon cream of tartar

Recipe

  • 1 peel and finely grate zucchini.
  • 2 combine flour, almonds and vanilla in one bowl.
  • 3 whisk until semi-fluffy egg whites and splenda.
  • 4 mix zucchini into sugar bowl.
  • 5 mix dry ingrefients into the wet ingredients.
  • 6 use ice cream scoop to measure out 24 cupcakes.
  • 7 bake for 15 minutes on 350.
  • 8 icing: place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
  • 9 mix all ingredients into bowl over pot of water.
  • 10 continue stirring until whipped, and when flipped nothing falls out of the bowl.
  • 11 ice your cupcakes!

Korean Spiced Kidney Beans

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 3
  • 3 tablespoons soy sauce
  • 3 tablespoons packed brown sugar
  • 1/3 cup water
  • 1 tablespoon ketchup
  • 3 cloves garlic, crushed (or more, to taste)
  • 1/2 teaspoon grated fresh ginger (or more, to taste)
  • 1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)
  • 2 teaspoons cornstarch
  • 1/4 cup water

Recipe

  • 1 combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
  • 2 add beans.
  • 3 bring to a boil over medium heat, stirring occasionally.
  • 4 in a small bowl, dissolve cornstarch in 1/4 cup water.
  • 5 add to bean mixture.
  • 6 cook, stirring constantly, 1-2 minutes.
  • 7 serve over rice.

Flavorful Chili

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

  • 1 1/2 lbs ground beef
  • 1/4 cup chopped onion
  • 1 celery rib, chopped
  • 1 (29 ounce) can stewed tomatoes
  • 2 (15 1/2 ounce) cans red kidney beans, undrained
  • 2 (16 ounce) cans chili beans, undrained
  • 1/2 cup ketchup
  • 1 1/2 teaspoons lemon juice
  • 2 teaspoons vinegar
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1 tablespoon chili powder
  • 2 (6 ounce) cans tomato paste

Recipe

  • 1 brown ground beef, onions, and celery in a skillet, drain, and place in slow cooker.
  • 2 add remaining ingredients, and mix well.
  • 3 cover, cook on low 8-10 hours, or high for 4-5 hours.

Low Fat Turkey Chili

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • Servings: 18
  • 2 1/2 lbs lean ground turkey
  • 6 cups onions, diced
  • 6 cups celery, diced
  • 6 cups green bell peppers, diced
  • 2 tablespoons garlic, minced
  • 6 (14 1/2 ounce) cans kidney beans, rinsed and drained
  • 5 (14 1/2 ounce) cans diced tomatoes
  • 1 (29 ounce) can crushed tomatoes
  • 1/2 cup chili powder (to taste)
  • 1/2 teaspoon cayenne pepper (to taste)
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons cumin (to taste)
  • 2 tablespoons beef bouillon, the paste kind
  • water, as needed to change thickness

Recipe

  • 1 in a large dutch oven, cook the turkey and next 4 ingredients over medium heat until meat is browned and vegetables are tender; drain.
  • 2 stir in the beans and remaining ingredients.
  • 3 bring to a boil; reduce heat; simmer covered for 30 minutes and then 30 minutes uncovered or until chili reaches desired thickness.
  • 4 ladle into serving bowls; garnish with chopped onion and low fat cheddar cheese, if desired.

Italian Chili

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • Servings: 10
  • 2 lbs ground turkey
  • 3 tablespoons olive oil, basil infused if available
  • 1 1/2 cups onions, chopped
  • 8 garlic cloves, minced
  • 2 (15 ounce) cans kidney beans
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 cups low sodium chicken broth

Recipe

  • 1 in a large pot, begin browning ground turkey. as the turkey begins to brown, add onions and garlic and continue to stir until turkey is fully browned. do not drain.
  • 2 add tomato paste and stir until fully incorporated. add tomato sauce and stir again.
  • 3 slightly rinse kidney beans (does not have to be fully cleaned) and add to pot. pour in chicken broth and stir again.
  • 4 add spices to pot (basil, oregano, sage, marjoram, thyme, rosemary, pepper, and bay leaf) and stir until all ingredients are equally mixed. add olive oil and stir again.
  • 5 bring to a boil and immediately turn temperature down to low. allow chili to simmer for 1 hour to 1 1/2 hours.
  • 6 chili will be very hot so allow to cool before consuming. remove bay leaf before serving.
  • 7 after cooling, chili can be divided into containers and frozen up to 3-4 months. (to cook from frozen, allow chili to defrost about 30 minutes and warm in microwave until reaching desire temperature.).

Mujadarra And More

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 4
  • 3 onions, sliced
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 cup hard red winter wheat berries
  • 1 cup wild rice
  • 1/4 cup green lentil
  • 1/4 cup red lentil
  • 1/4 cup mung beans
  • 5 1/4 cups water, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • 1/2 cup plain yogurt
  • 1 small cucumber, chopped
  • 1 bunch green onion, chopped way into the green
  • 1 tablespoon fresh mint

Recipe

  • 1 sauté onions in olive oil until onions are golden.
  • 2 set aside.
  • 3 bring 1 ½ cup water to a boil.
  • 4 add the hard red winter wheat berries, stir, cover, reduce heat and simmer for 45 minutes.
  • 5 add more water if necessary.
  • 6 after 45 minutes, add wild rice, green lentils and 2 ½ cups water.
  • 7 stir, cover, and simmer for 20 minutes.
  • 8 after 20 minutes, add red lentils, mung beans, half the onions, all the spices, and 1 ¼ cup water.
  • 9 stir, cover, and simmer for 25 minutes.
  • 10 serve over a bed of onions, garnish with yogurt, cucumber, green onion and mint.
  • 11 serve with pita bread.

Kate's Black Bean Brownies Sweetened With Medjool Dates

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • 2 cups cooked black beans, rinsed and drained (canned is fine)
  • 1 cup medjool dates, pitted (about 20 large dates)
  • 3 tablespoons oil or 3 tablespoons melted butter
  • 1/2 teaspoon baking soda
  • 1 tablespoon vanilla extract
  • 1/4-1/2 cup unsweetened cocoa powder
  • 3 extra-large eggs

Recipe

  • 1 preheat oven to 350 f degrees. generously grease 8" by 8" baking pan.
  • 2 in food processor, place dates, 2 cups black beans, and oil or butter and puree until smooth.
  • 3 add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth.
  • 4 taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. taste testing is necessary because dates often vary in sweetness. (i use 1/2 cup cocoa powder because i prefer my brownies to taste like dark chocolate.) mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. mixture should taste like rich dark chocolate but not bitter. allow food processor to blend for 3 to 5 minutes without stop to emulsify.
  • 5 pour batter into deep bowl. add eggs and combine with electric mixer.
  • 6 pour batter into greased baking pan. bake until slightly firm on top and edges pull away from the sides of the pan for 30 minutes.
  • 7 allow to cool slightly and cut into 6 pieces. eat while warm. store in refrigerator or freeze. brownies are still delicious when they are eaten slightly cold.

Mujadarra ( Spotted)!

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

  • Servings: 4
  • 1 cup brown lentils, washed and picked over
  • 1 cup rice
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon allspice
  • 2 cups water, to boil lentils
  • 1 cup water, to cook rice and lentils
  • salt and pepper

Recipe

  • 1 boil the lentils in 2 cups water for 30 minutes.
  • 2 add rice and another cup of water and cook for 15 minutes.
  • 3 add salt and allspice and let it simmer for another 10 minutes.
  • 4 fry onions in oil till golden brown and serve on top or mixed in.
  • 5 season to taste and serve.

Crispy Baked Tofu Fingers/nuggets (low Fat)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

  • Servings: 2
  • 1 (16 ounce) package extra firm tofu
  • 1/3 cup tamari or 1/3 cup soy sauce
  • 1/3 cup teriyaki sauce
  • 2 tablespoons mirin or 2 tablespoons vinegar, sweetened with
  • 1 teaspoon sugar
  • 1 (5 ounce) package shake-n-bake, original flavour
  • nonstick cooking spray

Recipe

  • 1 wisk together tamari (or soy sauce), teriyaki, and mirin (or vinegar/sugar) set aside.
  • 2 cut tofu into 1/2 inch slices and then each slice into half lengthwise to get "fingers." if making "nuggets", cut tofu into 1 inch cubes. place cubes or fingers into tamari marinade and place in fridge for at least an hour. (the longer you leave it, the more intense the flavour -- sometimes i make this ahead the night before and let it sit in the fridge overnight)
  • 3 after marinating, preheat oven to 400 degrees.
  • 4 remove tofu from marinade and shake off excess marinade. place shake 'n bake mix in shallow dish or plate and coat each piece of tofu with the crumbs making sure to coat all sides. (press the tofu down into the mix to make sure it sticks well)
  • 5 place breaded tofu on a cookie sheet that has been sprayed lightly with non-stick cooking spray and bake in oven for 10 minutes, flip tofu, then bake another 10 or until golden and crispy.
  • 6 serve with bbq sauce, ranch, marinara, teriyaki or any other sauce you desire! :).

Kosher Vegetarian Tomato Curry

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 1
  • 6 ounces soy protein (disguised as "ground beef"- i use yves brand)
  • 2/3 ounce tomato curry seasoning (i use simply organic brand)
  • 1/2 cup water

Recipe

  • 1 mix curry mix and water.
  • 2 saute vegetarian ground meat for 5 minute
  • 3 add curry mix/water combination.
  • 4 saute combined curry for 5-10 minute until hot.

Italian Chopped Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 4
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon fresh coarse ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, finely minced
  • 3 tablespoons red wine vinegar
  • 2 1/2 teaspoons dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 head romaine lettuce, chopped, washed in ice cold water and spun very dry
  • 1 small head radicchio, shredded, washed in ice cold water and spun very dry
  • 4 ounces genoa salami, finely chopped
  • 4 ounces sliced provolone cheese, thinly sliced into strips
  • 15 ounces canned garbanzo beans, rinsed and drained
  • 1/4 red onion, thinly sliced vertically
  • 1 pint grape tomatoes, washed, cut in half lengthwise
  • 1 tablespoon thinly sliced fresh basil

Recipe

  • 1 pour dressing ingredients into a screw-top glass jar and shake until well-combined.
  • 2 toss lettuce and radicchio with dressing to coat; reserve extra dressing. mound greens on plates and top with salami, cheese, beans, onion, tomatoes and basil. drizzle with leftover dressing or serve remainder on the side.

Italian Chili

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

  • Servings: 12
  • 1 (19 7/8 ounce) package italian sausages
  • 1 cup onion, chopped
  • 3 celery ribs, cut into 1/2-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 large yellow sweet pepper, cut into 1-inch pieces
  • 1 large sweet green pepper, cut into 1-inch pieces
  • 1 tablespoon garlic, minced
  • 3 tablespoons olive oil
  • 3 (14 1/2 ounce) cans italian-style stewed tomatoes
  • 1 (16 ounce) can dark red kidney beans, rinsed and drained
  • 1 (15 ounce) can butter beans, rinsed and drained
  • 1 (6 ounce) can tomato paste
  • 3/4 cup black olives, sliced
  • 1/4 cup cream sherry (optional)
  • 1 tablespoon fresh basil, chopped
  • 1 1/2 teaspoons baking cocoa
  • 1/2-1 teaspoon pepper

Recipe

  • 1 grill italian sausage according to package directions; cut into half moon slices and set aside.
  • 2 in soup kettle, saute onion, celery, sweet peppers and garlic in oil until tender.
  • 3 add sausage and remaining ingredients; bring to a boil.
  • 4 reduce heat; cover and simmer 20 minutes or until flavors are blended.
  • 5 tip: sprinkle chili with grated asiago, romano or parmesan cheese.

Crispy Baked Black Bean Burritos

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

  • 1 (16 ounce) can black beans, drained
  • 1 (14 ounce) can vegetarian refried beans
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon minced garlic clove (about 1 clove)
  • 12 flour tortillas, soft taco size
  • 6 scallions, chopped (optional)
  • 2 tomatoes, chopped (or 1 14 oz. can diced tomatoes drained)
  • 1 cup shredded cheddar cheese
  • salsa, for serving
  • low-fat sour cream, for serving

Recipe

  • 1 preheat oven to 400. combine black and refried beans in a saucepan, and add the chili powder, cumin and garlic. simmer for 5 minutes. mash the bean mixture into a thick puree (i use a potato masher right in the pan).
  • 2 on a plate, lay a tortilla flat and place 2 tablespoons of the bean mixture in the center of the tortilla. top with some scallions, tomatoes and cheese. roll up into a tube shape and place into a 9x13-inch baking pan, seam side down. repeat until you've used all the tortillas and/or bean mixture.
  • 3 bake the burritos until they are browned, about 15 minutes. top with salsa and/or sour cream as desired.

Cook's Illustrated Falafel

Total Time: 8 hrs 5 mins Preparation Time: 8 hrs Cook Time: 5 mins

Ingredients

  • 1 cup dried garbanzo beans
  • 5 scallions, chopped coarse
  • 1/2 cup fresh parsley leaves, packed
  • 1/2 cup fresh cilantro leaves, packed
  • 3 medium garlic cloves, minced (about 1 tablespoon)
  • 1 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon

Recipe

  • 1 soak 1 cup chickpeas in enough water to cover by one inch for 8 hours.
  • 2 adjust the oven rack to the middle position and heat oven to 200 degrees.
  • 3 drain chickpeas, discarding the soaking liquid.
  • 4 process all ingredients except for the oil in food processor until smooth, about 1 minute, scraping down the sides of bowl as needed.
  • 5 form the mixture into 1 tablespoon-sized disks, about ½ inch thick and 1 inch wide.
  • 6 arrange on parchment-paper lined baking sheet. (falafel can be refrigerated at this point for up to 2 hours.).
  • 7 heat oil in a frying pan until searing hot then add the patties. fry for 4 minutes on each side.
  • 8 serve with hummus, tzatziki or other sauce.

Low Fat Spicy Lentil Soup (vegetarian Too!)

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 3 cups chicken stock
  • 800 g canned tomatoes
  • 1/2 cup red lentil
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon dried mustard
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon fenugreek seeds
  • 1/2 cup fresh coriander

Recipe

  • 1 in large saucepan, combine all of the above; bring to a boil then simmer covered for 10 minutes.
  • 2 simmer uncovered for 15 minutes; until soup thickens and lentils will soft.
  • 3 enjoy!
  • 4 note: if want a stronger flavour, can sauté everything except coriander in 2 tbsp of stock before adding to other ingredients.

Kathleen’s 3 Bean Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 6
  • 2 (10 1/2 ounce) cans cut green beans (drained)
  • 2 (10 1/2 ounce) cans yellow wax beans (substitute green if can't find wax)
  • 1 (10 1/2 ounce) can kidney beans (drained)
  • 1 (10 1/2 ounce) can garbanzo beans, beans (chick peas, drained)
  • 1 red onion (can substitute yellow, large)
  • 1 bell pepper (large)
  • 1 (1 ounce) jar pimiento (optional for color)
  • 1 (4 ounce) can water chestnuts (optional for crunch)
  • 1 1/2 cups sugar
  • 1 3/4 cups vinegar (according to taste ( , cider or wine vinegar)
  • 2 cups salad oil (or adjust to taste if want less oil)
  • 4 tablespoons water
  • 3 teaspoons garlic granules or 2 fresh garlic cloves
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon parsley flakes

Recipe

  • 1 drain the canned beans and place in large bowl.
  • 2 cut the red onion (can use but it is stronger) into slices, then separate into rings.
  • 3 cut the bell pepper into medium thin rings.
  • 4 *add optional pimentos if you are going to add them (for color).
  • 5 *add optional sliced water chestnuts if you are going to add them (for crunch).
  • 6 make dressing by combining dressing ingredients in the following manner.
  • 7 with wire whisk or in food processor,.
  • 8 mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. then add vinegar as the processor is going and add add garlic, salt and pepper.
  • 9 pour dressing over salad.
  • 10 taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
  • 11 sprinkle dried parsley over the finished salad. it will soak into the dressing.
  • 12 let marinate and blend in refrigerator. it really gets good when it is refrigerated and sits overnight but can be eaten sooner.
  • 13 this is a great dish to accompany picnic foods.

Kossmans My Delight Hot Dish

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 1 lb hamburger
  • 1 onion, sliced
  • 4 potatoes, thickly sliced
  • 1 (15 ounce) can kidney beans
  • 1 (14 1/2 ounce) can tomatoes
  • salt and pepper
  • 1 cup potato chips

Recipe

  • 1 place hamburger in bottom of baking dish.( i used 9x9 and it was full).
  • 2 add a layer of sliced onion.
  • 3 add a layer of one inch thick sliced potatoes.
  • 4 put in kidney beans with the juice from the can.
  • 5 add can tomatoes, with juice or 1 can tomato soup. with water
  • 6 salt and pepper to taste.cover with foil bake 1 hour at 425 degrees put on cookie sheet as this is so full
  • 7 uncover
  • 8 crush potato chips over top. (i think crushed soda crackers could work here too ).
  • 9 bake for 30 minutes.

Easy Peasy 'tart' Lemon Tart

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 cup all-purpose flour, plus
  • 2 tablespoons all-purpose flour (280 ml)
  • 3 tablespoons cornstarch
  • 3 tablespoons granulated sugar
  • 1 pinch salt
  • 1/2 cup cold butter, cut into 1/2-inch cubes (1.2 cm)
  • 3 tablespoons ice water
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 lemon, zest of, finely grated
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/4 cup fresh lime juice (about 2 limes)

Recipe

  • 1 a. pastry:
  • 2 combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
  • 3 add cubed butter and process or use a pastry blender to cut in until crumbly. with the motor running add ice water and process just until it comes together. alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. bring together and shape into a disk.
  • 4 wrap dough in plastic wrap and refrigerate for 15 minutes.
  • 5 press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
  • 6 prick all over with a fork, line with foil, then fill with dried beans or pie weights.
  • 7 bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. do not overbake. remove from oven.
  • 8 reduce oven to 350f (180c).
  • 9 b. filling:
  • 10 whisk eggs until creamy. add sugar and flour and whisk until smooth. gradually whisk in lemon and lime juices, then lemon peel.
  • 11 pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). cool completely.

Hot Peppered Pinto Soup With Garlic

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 1/3 cup onion, chopped
  • 1/3 cup green bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon hot sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 1/2 ounces chicken broth
  • 16 ounces pinto beans, drained

Recipe

  • 1 coat a medium saucepan with cooking spray, and place over medium-high heat until hot.
  • 2 add onion, bell pepper, and garlic; saute 3 minutes.
  • 3 add chili powder and all other ingredients except beans; bring to a boil.
  • 4 stir in half of the beans, cover, reduce heat and simmer for 10 minutes.
  • 5 place soup in a food processor or blender, and process until smooth.
  • 6 return to pan; stir in remaining beans.
  • 7 cook until thoroughly heated.

Low Fat Red Lentil And Garbanzo Bean Croquettes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • cooking spray
  • 500 g potatoes
  • 400 g garbanzo beans
  • 1/2 cup red lentil
  • 2 spring onions
  • 2 slices rindless bacon
  • 1/4-1/2 tablespoon chili sauce
  • 1 tablespoon coriander
  • 1 tablespoon parsley
  • 1/4 teaspoon black pepper
  • 1/4 cup corn flake crumbs

Recipe

  • 1 peel potatoes; cut and place into boiling water in saucepan; boil for 10 minutes.
  • 2 add red lentils to potatoes in water for 3 minutes; drain.
  • 3 return to pan, add garbanzo beans (drained chickpeas if using canned) and mash and add black pepper.
  • 4 oil spray fry pan (or use 2 teaspoons stock) and sauté green onions (spring onions), bacon, garlic and chili sauce for about 4 minutes; add coriander and parsley.
  • 5 add bacon mixture to mashed mixture; combine well.
  • 6 note: taste at this point and adjust to your liking; no use continuing if you don't like the taste or texture at this point.
  • 7 with 1/2 measure cup, take up combined mixture into hands and roll onto cornflake crumbs (on flat tray) like small sausages.
  • 8 note: if you place mixture between hands (that look like they are praying), roll back and forth to make it easier to evenly roll; tap both side to square out.
  • 9 place on flat plate, cover and refrigerate at least 30 minutes.
  • 10 note: make sure croquettes are nicely covered all over.
  • 11 preheat oven 210°c; place baking paper on flat tray; place croquettes and lightly oil spray one side.
  • 12 bake for 10 minutes, turn, lightly oil spray and bake for another 10 minutes.
  • 13 enjoy! serve with any sauce you enjoy! we like tzatziki!
  • 14 note: i count to 5 when using oil spray.
  • 15 note: i got 13 out of mine.

Guatemalan Black Beans

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 12
  • 1 lb black beans
  • 6 -8 garlic cloves
  • 2 medium onions, chopped
  • salt

Recipe

  • 1 in large kettle, cover beans with 2" water.
  • 2 add garlic.
  • 3 bring water to boil.
  • 4 turn fire down to soft boil and cover.
  • 5 cook 1 hour.
  • 6 when beans are soft, add onions and salt and simmer 1/2 hour - 1 hour more.

Hot Tamale Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 pinch ground cinnamon
  • 3 cups chicken broth
  • 1 (14 ounce) can tomatoes, chopped,with juice
  • 12 purchased tamales, 3 ounces each
  • 1 (15 ounce) can pinto beans, rinsed,drained
  • 1 cup frozen corn kernels
  • shredded cheddar cheese
  • sour cream

Recipe

  • 1 cook first four ingredients over medium-high heat, breaking up meat until browned; add chili powder, cumin, cayenne and cinnamon and cook 1 minute.
  • 2 add broth and tomatoes with juice.
  • 3 cover and simmer 30 minutes.
  • 4 meanwhile, heat tamales according to package instructions.
  • 5 stir beans and corn into soup; simmer until corn is just heated through, about 3 minutes.
  • 6 place 2 tamales into each of 6 bowls.
  • 7 sprinkle with cheese and sour cream and serve.

Koushari

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 2 onions, halved and sliced lengthwise
  • 1/4 cup olive oil
  • 2 cloves garlic, chopped
  • 1 can tomato puree
  • 1 cup brown lentils
  • 4 cups water
  • 1 cup rice
  • 1 cup macaroni
  • 1 cup chickpeas, canned
  • salt
  • pepper

Recipe

  • 1 fry onions in olive oil till golden brown.
  • 2 add garlic, just to toast.
  • 3 add tomato puree.
  • 4 mix well.
  • 5 keep aside.
  • 6 cook lentils in 2 cups water for about 30 minutes.
  • 7 cook rice in 2 cups water for 15 minutes.
  • 8 cook macaroni in plenty of boiling salted water for 6-7 minutes.
  • 9 mix well.
  • 10 add chickpeas and stir.
  • 11 add tomato onion mixture and mix thoroughly.
  • 12 season with salt and pepper and serve.

Crispy Black Bean Chimichangas With Simply Potatoes

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

  • 2 teaspoons canola oil
  • 1 (20 ounce) bag simply potatoes diced potatoes with onion
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup corn kernel
  • 1 (4 1/2 ounce) can green chilies
  • 1/2 cup green onion, greens and whites chopped
  • 1/2 cup fresh cilantro, chopped
  • 4 large flour tortillas (burrito size)
  • 4 tablespoons extra virgin olive oil
  • 2 ripe hass avocadoes
  • 1 teaspoon lemon juice
  • 1 tablespoon fresh cilantro, chopped
  • 2 garlic cloves, crushed
  • 1/8 teaspoon pepper
  • fresh cilantro, chopped
  • salsa (mild, medium or hot, to taste)

Recipe

  • 1 to make chimichanga filling:.
  • 2 preheat oven to broil.
  • 3 heat canola oil in a large non-stick skillet over medium heat. add simply potatoes diced potatoes with onion. stir to coat the potatoes with the canola oil. cover with a tight fitting lid and cook for 15 minutes. stir well every 3 minutes, then replace lid.
  • 4 line the counter-top with 2 or 3 layers of paper towels. when simply potatoes are golden brown, remove from heat. lay out simply potatoes on top of the paper towels. allow to cool for 5 or 10 minutes.
  • 5 meanwhile, in a large mixing bowl, combine black beans, corn, green chilies, green onions and 1/2 cup fresh cilantro. stir in simply potatoes.
  • 6 to assemble chimichangas:.
  • 7 prepare a cookie sheet with non-stick cooking spray.
  • 8 scoop 1 cup of black bean-potato filling into the center of a tortilla. fold in both sides of the tortilla to partially cover the filling. then, roll up the tortilla from one end to the other, locking in the sides. place chimichanga seam side down on the cookie sheet. repeat with the remaining tortillas.
  • 9 brush tops of chimichangas with olive oil. broil on middle rack of oven for 3 minutes, until crisp and lightly browned.
  • 10 remove chimichangas from oven and turn over. brush with olive oil and return to the oven. broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.
  • 11 to make guacamole:.
  • 12 scoop flesh from avocados into small mixing bowl. mash together with lemon juice, cilantro, garlic and pepper.
  • 13 sprinkle 4 dinner plates with fresh cilantro. place chimichangas on top of cilantro. serve with a dollop of salsa and guacamole on top of each chimichanga.

Karen's Philly Chili

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

  • Servings: 8
  • 2 lbs ground beef (or combination) or 2 lbs turkey (or combination)
  • 1 large onion, chopped
  • 1 garlic cloves, chopped fine or 1 teaspoon garlic powder
  • 3 tablespoons chili powder
  • 1 (28 ounce) can crushed tomatoes or 3 -4 large chopped fresh tomatoes
  • 1 (14 ounce) can beef broth
  • 1 (15 1/2 ounce) can cannellini beans or 1 (15 1/2 ounce) can great northern beans, drained and rinsed
  • 1 (15 1/2 ounce) can red kidney beans or 1 (15 1/2 ounce) can black beans, drained and rinsed
  • 1 teaspoon salt
  • cayenne pepper (i start out with a few shakes) or crushed red pepper flakes, to taste (i start out with a few shakes)
  • sharp cheddar cheese (optional) or mexican blend cheese (optional) or monterey jack cheese, shredded (optional)
  • chopped raw onion (optional)
  • sour cream (optional)

Recipe

  • 1 brown meat over medium heat in a large pot or dutch oven and drain grease.
  • 2 add onion and garlic and when transparent, add chili powder.
  • 3 cook about 5 minutes and then add remaining ingredients.
  • 4 simmer, uncovered for about 2 hours, stirring occasionally, until desired consistency.
  • 5 serve with cheese, onions and sour cream for toppings if desired.

Guadalajara Re-fried Beans

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

  • 2 cups dry pinto beans, washed
  • 1 large onion, chopped
  • 5 garlic cloves, smashed
  • 1 cup extra virgin olive oil
  • 1 tablespoon garlic salt
  • 1 cup monterey jack cheese

Recipe

  • 1 1. in a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
  • 2 2. transfer beans to a large pot. boil beans at a hard roll for 15 minutes. drain into a colander and rinse again with cold water. this will help remove some of the gas causing substances that beans posses.
  • 3 3. after curing the beans cover and simmer for 4 hours.
  • 4 4. once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
  • 5 5. in a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. allow to cook till the onions and garlic start to caramelize.
  • 6 6. with the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. save the bean broth for later.
  • 7 7. after as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
  • 8 8. once the beans have absorbed the oil and start to look milky, smash them with a potato masher. don't worry if the beans look dry and pasty.
  • 9 9. once the beans are smashed start spooning them to the sides of the pan creating a ring. it should resemble a large doughnut.
  • 10 10. give the bean broth a good stir and in the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
  • 11 11. with the wooden spoon begin cutting the smashed beans so the liquid can river through them continue cutting till the beans and broth are creamy and well combined.
  • 12 12. allow beans to simmer till the desired consistency is achieved. garnish with the jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
  • 13 serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. remove from oil and sprinkle with salt to taste.

Friday, February 27, 2015

Flauta Wednesday

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 12 whole wheat tortillas
  • 1 lb chicken breast
  • 1/4 cup cheese
  • 3 tablespoons extra virgin olive oil
  • 12 ounces pinto beans
  • 6 tablespoons salsa

Recipe

  • 1 cook chicken breast until no longer pink.
  • 2 shred with fork.
  • 3 stuff each tortilla with equal amount of chicken and cheese.
  • 4 place in heated and oiled skillet.
  • 5 fry until golden brown.
  • 6 mean while simmer beans.

Goblin Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 1 (16 ounce) can chili without beans
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) jar chunky pico de gallo
  • 1 (4 1/2 ounce) can chopped green chilies, undrained
  • 1/2 teaspoon ground cumin
  • shredded cheddar cheese, with

Recipe

  • 1 cook first 6 ingredients in a heavy saucepan over low heat, stirring often, until cream cheese is melted.
  • 2 sprinkle with desired toppings, and serve warm with bone crackers.

Kosher Vegetarian Cholent

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

  • Servings: 4
  • 1 1/2 cups dried large lima beans
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 2 medium onions, thinly sliced
  • 3 stalks celery, thinly sliced
  • 2 large potatoes or 4 small potatoes, peeled and quartered
  • 2 carrots, peeled and thinly sliced
  • 1 bay leaf, crushed
  • 1 1/2-2 tablespoons vegetarian chicken soup mix or 5 vegetable bouillon cubes
  • 1 tablespoon paprika (i find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
  • 4 cups hot water
  • salt
  • fresh ground pepper

Recipe

  • 1 soak the beans overnight, then drain.
  • 2 or, follow package directions for quick soaking.
  • 3 in a large skillet, heat the oil and saute the garlic, onions and celery until tender.
  • 4 put in slow cooker.
  • 5 add the potatoes, carrots, beans, bay leaf and paprika.
  • 6 dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
  • 7 add salt and pepper to taste.
  • 8 cover tightly and cook on low 18-24 hours.
  • 9 taste and adjust seasonings, if necessary.
  • 10 makes four very generous servings.

Game Day Spicy Chicken Chili

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped (red or brown)
  • 4 large garlic cloves, minced
  • 1 lb ground chicken
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can pinto beans, drained
  • 1 tablespoon chipotle chili powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons brown sugar
  • kosher salt, to taste
  • 1 bunch cilantro, stems discarded and leaved chopped

Recipe

  • 1 in a large pot, heat the oil over medium- high heat. add the onions and garlic and cook until soft and fragrant, about 2 minutes.
  • 2 turn the heat up to high and add the ground chicken. break it up into small pieces and cook until no longer pink.
  • 3 add the tomatoes, beans, spices and brown sugar. add salt, to taste.
  • 4 remove from the heat and stir in the cilantro. serve immediately.

Low Fat Refried Beans

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

  • Servings: 4
  • 1 cup pinto beans
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves
  • 1 onion
  • salt & pepper

Recipe

  • 1 put the pintos in a pan with water to cover.
  • 2 bring to a boil, let boil 3 minutes.
  • 3 turn off the heat and let stand forat least 45 minutes.
  • 4 drain and refill pan with water to cover.
  • 5 boil 30 minutes or till tender.
  • 6 meanwhile, chop onions and garlic (i use a food processor, so it's really fast).
  • 7 saute onions and garlic in olive oil.
  • 8 put pintos and onions and garlic into food processor to mash.

Kossman Lamb And Beans

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 10
  • 2 slices bacon
  • 1 onion
  • 1/8 cup ketchup
  • 1 teaspoon mustard
  • 2 tablespoons brown sugar
  • 3 (15 ounce) cans lamb and beans

Recipe

  • 1 chop small onion.
  • 2 mince bacon.
  • 3 saute these together
  • 4 mix all ingredients
  • 5 just simmer in pan 10 minutes.

Hot Peanut Butter Chutney

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

  • Servings: 4
  • 2 tablespoons peanut butter, smooth or crunchy
  • 1/4 teaspoon chili powder
  • 1 teaspoon lemon juice
  • 1 minced garlic clove

Recipe

  • 1 mix together all ingredients in a bowl.
  • 2 serve with roast chicken or mashed potato.
  • 3 will keep in fridge for up to 1 week.
  • 4 note this can be used as marinade with the addition of soy sauce.

Kossmans Chili Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 1/2 lbs ground beef
  • 1 onion
  • 1 quart tomato juice
  • 3 (15 ounce) cans lamb and beans
  • 1 tablespoon chili powder
  • 2 tablespoons flour
  • salt
  • pepper

Recipe

  • 1 mince onion finely
  • 2 add to hamburger and cook until done
  • 3 add flour dont brown
  • 4 add tomato juice
  • 5 add 1 # 303 can lamb and beans
  • 6 season to taste with salt and pepper
  • 7 add small tablespoon chili powder
  • 8 add more if you like s9immer a few minutes.

Hg's Peachy-keen Black Bean Soup - Ww Points = 2

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

  • 3 (15 ounce) cans black beans, rinsed and drained
  • 4 1/2 cups fat-free chicken broth (or vegetable broth)
  • 1 (12 ounce) jar peach salsa (like trader joe's spicy, smoky, peach salsa or another fruity, tomato-based salsa)
  • 1 teaspoon cumin
  • nonfat sour cream (optional)
  • cilantro, chopped (optional)
  • lime wedge (optional)

Recipe

  • 1 pour about half of the rinsed and drained beans into a blender. add around half of the broth, half of the salsa, and half of the cumin (no need to be exact). blend until mixture is smooth and fully pureed, and then transfer it to a large container with a lid.
  • 2 repeat blending process with remaining ingredients (excluding optional toppings, of course). add that batch to the container, and give the mixture a good stir.
  • 3 cover and refrigerate for at least 1 hour (several hours is best), to allow soup to thicken and flavors to blend.
  • 4 once you're ready to serve, stir soup thoroughly. (soup may separate in the fridge -- this is okay!) transfer soup to a pot or microwave-safe bowl, and heat on the stove or in the microwave until desired temperature is reached. if you like, top each serving with a dollop of sour cream, a sprinkle of cilantro, and/or a squeeze of lime. mmmm!

Dry-fried Tofu

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 4
  • 1 lb tofu
  • marinade (about 1 or 1 1/2 cups of any store-bought or homemade variety)

Recipe

  • 1 first of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
  • 2 heat a non-stick pan or a very well-seasoned cast-iron pan over medium heat, if you have an electric stove, or low to medium-low on a gas stove. cut your tofu in half lengthwise. place it between paper towels or clean dish towels and press gently (hard enough to get some of the moisture out but not hard enough to squish it). cut into about 16 triangles or strips.
  • 3 add the tofu pieces to the pan. leave plenty of room around each piece (you might want to cook it in two batches). cook very slowly over low to medium heat. slow cooking is the key to ensuring the tofu doesn't stick to the pan and that the water has time to evaporate so that the tofu can brown. do not use oil. what you want to do is leach all the water out of your tofu in a dry pan. as the tofu cooks, frequently use a spatula to press down on the top of each piece. you should see some water squeezing out and sizzling in the pan.
  • 4 when the bottom sides are firm and golden, carefully flip the pieces and repeat the same process on the other sides. they are done when they are firm and golden on both sides.
  • 5 now that your tofu has given up most of its water, it is perfectly ready to soak up any marinade like a sponge. place the cooked tofu pieces in your marinade of choice, stir, and let sit for about half an hour. now your tofu is ready to eat or to use in a stir-fry!
  • 6 uncooked leftover tofu should be placed in a container that has a lid, submerged in water, sealed, and stored in the fridge. try to remember to change the water every day or two until you use it. cooked tofu can be stored like any other leftovers.

Guasanas (Mexican Fresh Chickpea)

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

  • Servings: 1
  • 2 cups fresh chickpeas, in pods
  • 1/3 cup water
  • 1/2 teaspoon salt

Recipe

  • 1 wash the chickpeas.
  • 2 add the salt to the water.
  • 3 heat a cast iron skillet or a griddle.
  • 4 pour the salted water onto the skillet.
  • 5 put the chickpeas, still in their pods, in the steaming water.
  • 6 let steam for a few minutes, until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw, so they really don't need to cook much.
  • 7 remove all the chickpeas in their pods from the skillet shell and eat as a healthy snack.

Kasey's Sweet Meatloaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 1 lb lean ground beef
  • 1 lb ground turkey
  • 1/2 cup italian breadcrumbs, separated
  • 2 tablespoons olive oil
  • 2 medium fresh garlic cloves, minced
  • 1/4 cup salted butter, softened
  • 1 (6 ounce) can tomato paste
  • 1/4 cup sugar
  • 1 large egg

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 in large mixing bowl, combine beef, turkey, egg, garlic, olive oil, half of the softened butter, and sugar.
  • 3 with clean hands, knead the ingredients together, squeezing it between your fingers, and fists, until it is completely blended and has an almost paste-like consistancy.
  • 4 add 1/2 of the breadcrumbs, and knead again, making sure it is well blended. if it is too wet (sticks to your hands and smears, instead of lightly plopping off) add the remaining crumbs, mixing well. do not let it get too dry, though, because the turkey sucks up a lot of moisture. it still needs to be sticky.
  • 5 using shortening or salted butter, grease a deep loaf pan, or a standard 9x9" glass brownie dish.
  • 6 press a handful of mixture into the bottom so it is nice and dense, and continue to layer handfuls until all of the mixture is in the pan.
  • 7 using your hands, press the top smooth and then poke numerous holes with a fork all over.
  • 8 spoon half of the tomato paste on the the meatloaf and spread like frosting.
  • 9 place in oven and let cook for about 45 mins, pulling it out every 15 mins to drain excess fat.
  • 10 spoon remainder of tomato paste and "frost" the meatloaf. cook in the oven for an additional 20 mins, and then cut down the middle to check if its done. if the meat is firm and no longer pink, than it's probably done, but for safety reasons always use a thermometer to check if its 150 degrees.
  • 11 serve with skin-on red mashed potatoes and green beans almondine, or all alone!

No Bake Bean Spread

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 6
  • 410 g butter beans, drained
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 125 g boursin spreadable cheese with garlic and herbs or 125 g philadelphia cream cheese with garlic and herbs

Recipe

  • 1 blend the beans, oil and lemon juice to make a paste - season if desired.
  • 2 add the cheese and blend well.
  • 3 put in an airtight container. will keep for upto 3 days.

Kowloon's Lobster Sauce (from Kowloon's Of New England Ma)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 1/3 lb ground lamb
  • 1 1/2 cups water
  • 2 tablespoons black bean sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon molasses (optional)
  • cornstarch, as needed for thickening
  • 1 egg (optional)
  • salt

Recipe

  • 1 place the ground lamb in a wok or large saute pan.
  • 2 stir fry until the lamb is about 3/4 cooked.
  • 3 add the water, black bean sauce and molasses or sugar.
  • 4 thicken to taste with the cornstarch.(mix cornstarch with some water before adding to the pan).
  • 5 while stirring, add the egg. (optional)
  • 6 continue stir frying as the egg cooks and the sauce heats through.
  • 7 season to taste.
  • 8 the cooking time depends on the type of pan and temperature of your stove top.
  • 9 serve with rice.