My Favorite Chili

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 2 onions, chopped
• 1 celery rib, finely chopped
• 2 tablespoons vegetable oil
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1 tablespoon chili powder (or to taste)
• 2 tablespoons worcestershire sauce
• 2 (14 ounce) cans tomatoes, diced
• 1 (6 ounce) tomato sauce
• 1 (16 ounce) can lamb and beans (phillips)
• 1 (16 ounce) chili beans (bush's best)
• 1 cup cheddar cheese (optional garnish)
• 1/2 cup sour cream (optional garnish)

Recipe

• 1 in a dutch oven, sauite onions and celery in vegetable oil. lift out and set aside. brown ground beef and onion.
• 2 place onions, celery, ground beef in pot with water, salt, sugar, garlic powder, chili powder, worcestershire and the 2 cans of diced tomatoes (undrained). simmer on low heat for 30 minutes.
• 3 drain both cans of beans and add to pot along with tomato sauce. simmer for 10 minutes.
• 4 serve with optional cheese and sour cream. this chili freezes well in plastic containers. thaw and heat.
• 5 enjoy!

Fresh Orange And Black Bean Salad

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 8 ounces dried black beans
• 1/4 cup fresh squeezed orange juice
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon kosher salt, to your taste
• 2 medium navel oranges, peeled, remove membranes and cut into bite size pieces
• 1 cup red bell pepper, deseeded and cut into 1/2 inch chunks
• 1/2 cup celery, sliced
• 1/2 cup green onion, sliced
• 1/3 cup cilantro leaf, coarsley chopped

Recipe

• 1 in a large glass bowl, combine the orange juice, olive oil and salt, stir well.
• 2 add the oranges, red bell pepper, celery, green onion and cilantro, stir throughly to coat.
• 3 chill ingredients in refrigerator while preparing beans rinse beans and pick over.
• 4 in a medium pot bring 4 cups of water to boil, add beans, reduce heat to simmer, partially cover and simmer 1 1/2 hours or until beans are tender, stirring ocassionally.
• 5 when beans are tender, drain off water, and allow to cool.
• 6 when beans are cool add to chilled mixture, tossing to coat.
• 7 serve.

Linguine With Edamame And Tomatoes

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces linguine
• 1 1/2 cups frozen shelled edamame
• 4 green onions, thinly sliced
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 cup wine or 1/4 cup reduced-sodium chicken broth
• 1 tablespoon butter
• 3/4 cup crumbled feta cheese
• 2 tablespoons fresh basil, minced

Recipe

• 1 cook linguine according to package directions, adding edamame during the last 5 minutes; drain, reserving 1/2 cup cooking liquid.
• 2 in a large nonstick skillet, saute onions in oil until tender. add the tomatoes, garlic, oregano and salt. add wine (or chicken broth), reserved cooking liquid and butter; cook and stir for 2 minutes.
• 3 add linguine and edamame; cook and stir 2-3 minutes longer.
• 4 remove from heat. sprinkle with cheese and basil; toss to coat.

Indian Jack

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 cup green pepper (chopped)
• 1 cup onion (chopped)
• 2 medium tomatoes (peeled and chopped)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup vinegar
• 1/2 cup cold water

Recipe

• 1 at least 3 hours before serving, combine all ingredients.
• 2 cover and chill.
• 3 serve mixture over cooked vegetables such as fried okra or steamed green beans.
• 4 cook time is chill time.

Fiesta Dip

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

Ingredients

• Servings: 5
• 1 package velveeta cheese
• 2 cans chili (no beans)
• 1 jar salsa (i used corn & black bean salsa)

Recipe

• 1 put all ingredients into crockpot and turn on high for about 1 1/2 hours then turn to low to keep warm until guests arrive.
• 2 i should note i started this on low, checked on it and then turned to high-- left for about an hour-- then turned to low again-- so adjust accordingly.

My Favorite Chili

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

Ingredients

• Servings: 6
• 4 -5 tablespoons vegetable oil
• 1 1/2 lbs ground beef
• 3 chopped onions (seems like a lot but really works!)
• 1 green bell pepper
• 1 garlic clove
• 2 whole cloves (sometimes i add extra)
• 1 (15 ounce) can tomatoes
• 2 tablespoons chili powder (i use quite a bit more, just add to your taste)
• 1 tablespoon paprika
• 1 (15 ounce) can kidney beans
• salt and pepper

Recipe

• 1 brown beef in oil, add chopped vegetables and cook until vegetables are tender.
• 2 in a large kettle, put 2 cups of water and cloves and bring to a boil.
• 3 add chopped tomatoes with juice and simmer for about 15 minutes to get the flavor of the cloves.
• 4 take out cloves and add meat, vegetables, paprika, chili powder, and seasonings (add more spice if you need, i think it needs more chili powder than the recipe calls for).
• 5 simmer 1 hour; add kidney beans and continue to simmer for 15 minutes.
• 6 this is not a thick chili, it's great over hot tamales.

Honey Almond Cupcakes

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

Ingredients

• 1/3 cup oil (soybean oil)
• 3 tablespoons honey (farm honey)
• 1 teaspoon almond extract
• 1 egg (separated)
• 1/2 teaspoon salt
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 3/4 cup milk
• 1 cup whipped cream
• 1/4 cup berries

Recipe

• 1 cake:.
• 2 1. preheat oven to 375f degrees.
• 3 2. mix oil, honey, almond extract and egg yolk together.
• 4 3. add salt, baking powder, flour and milk together.
• 5 4. beat egg until stiff and fold into batter until creamy.
• 6 5. pour batter into paper lined cupcake pan.
• 7 6. bake for 20 min or until toothpick comes out clean.
• 8 7. let cool.
• 9 topping:.
• 10 1. whip cream (i prefer heavy whipping cream).
• 11 2. mash your favorite berries.
• 12 3. blend berries into whipped cream.
• 13 4. add on top of cupcakes.

Healthy Beanutiful Cookies

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

Ingredients

• 1/3 cup margarine
• 3/4 cup brown sugar
• 1/3 cup honey
• 250 ml black beans, drained and rinsed
• 2 tablespoons milk
• 1 egg
• 1 teaspoon brandy extract
• 1 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1 tablespoon flax seed, ground
• 1/4 cup pecans, chopped
• 1 cup raisins

Recipe

• 1 process black beans with the milk in a food processor until well pureed.
• 2 set aside.
• 3 in a mixing bowl, cream margarine and brown sugar.
• 4 stir in honey, bean puree, egg and brandy extract.
• 5 in a separate bowl, combine all purpose flour, whole wheat flour, baking.
• 6 powder, baking soda, cinnamon, allspice, nutmeg and ground flaxseed.
• 7 add to margarine mixture and stir until well mixed. stir in chopped.
• 8 pecans and raisins.
• 9 drop by heaping teaspoonfuls onto cookies sheet. flatten slightly with a fork dipped in water.
• 10 bake at 350 degrees for 12 to 14 minutes.

Buckaroo Beans

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 lb dry pinto beans
• 6 cups water
• 1 large onion
• 2 garlic cloves
• 1 bay leaf
• 1/2 lb salt lamb
• 2 cups canned tomatoes, diced
• 1/2 teaspoon dry mustard
• 1/2 cup green peppers or 1/2 cup red pepper, diced
• 2 teaspoons chili powder
• 2 tablespoons brown sugar
• 1/4 teaspoon oregano

Recipe

• 1 add washed beans to water in large heavy pot; bring to boil.
• 2 boil for 2 minutes, then remove from heat and cover.
• 3 let stand an hour.
• 4 slice onion thick and garlic thin; add them along with the bay leaf and salt lamb and bring to a rapid boil.
• 5 reduce heat to a simmer; cover tightly and cook until beans are tender.
• 6 add tomatoes, dry mustard, green pepper, chili powder, brown sugar and oregano.
• 7 cover and simmer for about 2 hours to get full rich flavor.
• 8 beans should cook until there is just enough liquid left to resemble thick gravy.
• 9 you may have to remove cover at the last hour of cooking to thicken beans.

Healthy Beans And Chicken Soup

Total Time: 3 hrs 20 mins Preparation Time: 2 hrs Cook Time: 1 hr 20 mins

Ingredients

• Servings: 15
• 4 chicken breasts, cubed
• 1 cup lentils
• 1 cup red beans
• 1 cup soybeans
• 1/3 cup garlic, pureed
• 1/3 cup onion, chopped
• 5 teaspoons basil
• 2 teaspoons black pepper
• 1 cup celery, chopped
• 3 teaspoons salt
• 1/2 liter water

Recipe

• 1 soak beans for 2 hours before cooking.
• 2 boil water and add red and soy bean, garlic, onions black pepper and basil.
• 3 cook for 25 minutes in high heat.
• 4 add lentils and salt and cook for 20 minutes.
• 5 add chicken breast and celery and cook for 15minutes.

Lemon Beans And Mushrooms

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

Ingredients

• Servings: 4
• 1 1/2 lbs green beans, washed and trimmed
• 2 tablespoons butter
• 1/2 lb fresh mushrooms, cleaned and sliced
• 1 lemon, rind and juice of
• salt and pepper

Recipe

• 1 place beans in boiling salted water; cook for 10 minutes.
• 2 cool beans under cold running water; drain and set aside.
• 3 heat butter in frying pan or saute pan. when hot add mushrooms and cook 2-3 minutes over high heat do not stir.
• 4 season generously with salt and pepper, mix well, and continue cooking 2 more minutes.
• 5 add beans, lemon rind and juice. cover and cook 3 minutes.
• 6 server.

Clifton Country Inn Chocolate Chambord Bavarian Cream

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

Ingredients

• Servings: 8
• 1 (1/4 ounce) envelope unflavored gelatin
• 2 tablespoons water (cold)
• 1 cup half-and-half
• 1/2 vanilla bean
• 1/4 cup sugar
• 1 teaspoon chambord raspberry liquor or 1 teaspoon raspberry liqueur
• 1 egg yolk
• 4 ounces semisweet chocolate, melted
• 1 1/2 cups heavy cream or 1 1/2 cups whipping cream, whipped
• mint leaf, for garnish (optional)

Recipe

• 1 sprinkle gelatin over water; set to the side.
• 2 heat half and half and vanilla bean in a small saucepan until very warm but not boiling.
• 3 remove vanilla bean; discard.
• 4 pour this mixture into a bowl; add next three ingredients and mix well with whisk.
• 5 return mixture to saucepan; cook over low heat for about 15 minutes or until mixture coats the back of a spoon, stirring occasionally.
• 6 remove saucepan from heat.
• 7 stir gelatin into hot mixture with a whisk until dissolved.
• 8 add melted chocolate; stir until smooth and well combined.
• 9 cool for an hour at room temperature.
• 10 fold whipped cream into mixture.
• 11 spoon into individual molds; refrigerate at least 4 hours or until firm.
• 12 to serve, drizzle 1 tablespoon chambord onto each chilled dessert plate.
• 13 unmold desserts onto plates and garnish with mint leaves, if desired.

Lemon Beans And Mushrooms

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs green beans, trimmed
• 2 tablespoons butter
• 1/2 lb mushroom, sliced
• 1 lemon, juice and rind
• salt and pepper

Recipe

• 1 place beans in boiling salted water; cook 10 minutes.
• 2 cool beans under cold running water; drain and set aside.
• 3 heat butter in frying pan or saute pan.
• 4 when hot, add mushrooms and cook 2 to 3 minutes over high heat. do not stir.
• 5 season generously with salt and pepper; mix well. continue cooking 2 minutes.
• 6 add beans, lemon rind and juice; cover and cook 3 minutes.

My Favorite Ham & Bean Soup

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

Ingredients

• Servings: 10
• 1 slice ham, cubed or 1 slice leftover baked ham
• 1 medium onion, fine chopped
• 1 stalk celery, chopped
• 3 tablespoons butter
• 1 (50 ounce) can chicken broth
• 1/2 teaspoon pepper, to taste
• 2 (3 lb) jars precooked great northern beans (or an equal amt of navy or homemade northern beans)
• 1 (10 ounce) package frozen sliced carrots (steam to tender stage)

Recipe

• 1 saute ham, onion, and celery in butter till onion is limp.
• 2 pour beans into kettle with ham mixture.
• 3 add steamed carrots and the chicken broth. stir gently.
• 4 simmer for at least 45 minute to 1 hr keep liquid replenished to soup consistency.
• 5 great served with warm cornbread.

Couscous With Garbanzo Beans And Golden Raisins

Total Time: 31 mins Preparation Time: 20 mins Cook Time: 11 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 lemon
• 2 tablespoons garlic oil
• 1/2 teaspoon ground cinnamon
• 1 cup couscous
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1/2 cup golden raisin
• salt and pepper

Recipe

• 1 finely grate peel from lemon to equal 1 1/2 tsp, set aside.
• 2 squeeze 2 tbsp juice from lemon.
• 3 combine 2 cups water. lemon juice, garlic oil, and ground cinnamon in medium saucepan.
• 4 bring to boil, simmer 1 minute.
• 5 remove from heat.
• 6 stir in couscous.
• 7 cover and let stand about 5 minutes, until water almost absorbed.
• 8 mix in garbanzo beans, golden raisins, and reserved lemon peel.
• 9 cover and let stand 5 minutes longer.
• 10 fluff couscous with fork.
• 11 season to taste with salt and pepper.
• 12 transfer to bowl and serve.

My Favorite Chili

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 10
• 1 cup onion, diced
• 1 cup green pepper, diced
• 1 large celery rib, diced
• 3 garlic cloves, minced
• 3 tablespoons vegetable oil
• 4 lbs ground beef
• 1 1/2 teaspoons jalapeno peppers, seeded and diced
• 1 tablespoon ground cumin
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1 teaspoon tabasco sauce (or to taste)
• 1 1/2 bay leaves, crumbled
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon mrs. dash seasoning mix
• 1/2 teaspoon red pepper flakes
• 1/2 cup chili powder
• 2/3 cup dark beer
• 1 (16 ounce) can stewed tomatoes
• 1 (8 ounce) can tomato paste
• 1 teaspoon worcestershire sauce
• 2 tablespoons honey
• 1 1/2 cups water
• kidney bean (optional)
• cheddar cheese (optional)
• sour cream (optional)

Recipe

• 1 in a large kettle, stir fry the onion, green pepper, celery and garlic in the vegetable oil for about 8 minutes or until tender.
• 2 add the ground beef and cook until done.
• 3 drain.
• 4 return meat to kettle, add remainder of ingredients (and kidney beans) and enough water to come to the top of the chili ingredients.
• 5 stir til mixed completely.
• 6 simmer on low heat, uncovered for at least 3 hours.
• 7 top with cheddar cheese and sour cream if desired.

Lemon Beer Punch (1960s)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 -5 lemons
• 1 cup sugar
• 1 cup water
• 1/2 cup grapefruit juice
• ice
• 1 (12 ounce) bottle lager beer
• lemon slice, for garnish
• whole cloves, for garnish

Recipe

• 1 juice the lemons, reserving the rinds. there should be about a cup of juice.
• 2 combine sugar and water in a saucepan.
• 3 bring to a boil.
• 4 add lemon rinds.
• 5 remove from heat, cover, and let stand 5 minutes.
• 6 remove lemon rinds and discard.
• 7 cool syrup.
• 8 mix syrup, lemon juice and grapefruit juice.
• 9 pour into a punch bowl over ice.
• 10 add beer.
• 11 float lemon slices studded with cloves on top.

Marty's Chili

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons virgin olive oil
• 1 teaspoon minced garlic clove
• 1 cup onion, minced
• 1/2 cup green bell pepper
• 1 large ear of corn (cut off cob)
• 1 lb lean ground beef
• 15 ounces kidney beans
• 4 large tomatoes, with seeds removed cubed
• 1 (16 ounce) jar salsa (i like tostitos brand)
• 4 ounces tomato paste
• 2 cups water
• 1 teaspoon chicken bouillon powder
• 1 1/2 teaspoons taco seasoning
• 2 tablespoons chili powder

Recipe

• 1 saute vegetables over medium heat for about 5 to 10 minutes until tender.
• 2 add ground beef and saute until brown.
• 3 add tomatos, salsa, tomato paste, water, bullion, taco seasoning and chili powder.
• 4 simmer for about 30 to 45 minutes.

Linguine With Chicken And Caribbean Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb linguine or 1 lb spaghetti or 1 lb thin spaghetti, uncooked
• 1 lb boneless skinless chicken breast
• 1 (10 ounce) package frozen peas, thawed
• 1 red bell pepper, coarsely chopped into 1-inch pieces
• 3 stalks celery, diced
• 1 cup low sodium chicken broth
• 1 medium onion, quartered
• fresh ginger, peeled
• 1/3 cup spicy teriyaki sauce
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional)

Recipe

• 1 prepare pasta according to package directions.
• 2 while pasta is cooking, preheat oven to 450°f.
• 3 in a food processor or blender, puree together all the ingredients for the sauce.
• 4 when the pasta is done, drain and rinse with cold water; drain again.
• 5 lay the chicken in a jellyroll pan and pour half the sauce over it.
• 6 bake 15 to 18 minutes, or until chicken is cooked through, turning halfway into cooking.
• 7 remove the chicken from the oven and slice it.
• 8 in a large serving bowl, toss the pasta with the peas, red pepper, celery, chicken broth and remaining sauce.
• 9 arrange the chicken slices on top and serve.

Linguine Primavera Salad

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

Ingredients

• Servings: 8
• 1/2 cup olive oil, plus
• 1 tablespoon olive oil
• 3 tablespoons wine vinegar
• 1 teaspoon wine vinegar
• 1/2 teaspoon salt
• fresh ground pepper
• 1 cup broccoli floret, cut into 1-inch length
• 2 small zucchini, trimmed, quartered lengthwise, cut crosswise into 1-inch lengths
• 4 asparagus spears, cut into 1-inch length
• 1/2 lb green beans, cut into 1-inch length
• 3 tablespoons fresh oregano, minced or 1 teaspoon dried oregano, crumbled
• 1/2 lb fresh peas, shelled
• 3 tablespoons fresh thyme, minced or 1 teaspoon dried thyme, crumbled
• 6 tablespoons olive oil (divided use)
• 2 cups thinly sliced mushrooms (about 3/4 lb)
• 1 teaspoon hot chili peppers, finely minced or 1/4 teaspoon crushed red pepper flakes
• 1/4 cup plus 2 t fresh parsley, minced
• 2 teaspoons garlic, minced
• 5 medium firm ripe tomatoes, peeled, cored, cut into 1-inch cubes
• 1/4 cup chopped fresh basil leaves or 1 teaspoon dried basil, crumbled and chopped with 2 t minced fresh parsley
• 1 lb linguine, preferably fresh
• 1/2 cup freshly grated parmesan cheese
• salt
• fresh ground pepper
• 1/3 cup toasted pine nuts (optional)

Recipe

• 1 to make vinaigrette dressing, whisk oil, vinegar. salt & pepper to taste.
• 2 vegetables will be steamed as follows:.
• 3 (as each vegetable finishes, transfer to colander to drain) steam broccoli over boiling water, covered, until crisp tender, about three minutes. steam zucchini about two minutes. steam steam asparagus about three minutes. sprinkle green beans with oregano and steam until beans are crisp tender, about eight minutes. sprinkle peas with thyme and steam until just tender, about three minutes. after all vegetables have drained transfer to large bowl.
• 4 heat 1 t oil in large skillet over medium heat. add mushrooms, chili pepper, and 1/4 c parsley. saute, stirring occasionally, two minutes. add to vegetables.
• 5 heat 3 t oil in same skillet; reduce to medium low heat. add 1 t garlic and tomatoes; cook, stirring gently, five minutes. stir in basil. remove from heat and set aside.
• 6 heat 2 t oil in clean large skillet over medium high heat. add 1 t garlic and saute one minute. add vegetables from bowl; saute, stirring gently just until heated through, about two minutes. transfer to large serving bowl.
• 7 heat large kettle of salted water to boiling. if using fresh linguine, add to kettle and cook until al dente, about 30 seconds, after water returns to boil. if using dried, cook according to package directions. drain pasta in colander, rinse under cold running water to cool; drain well.
• 8 pour vinaigrette over vegetables and coat well. let marinate at room temperature five minutes. add tomato mixture, linguine, parmesan and salt and pepper to taste. toss to mix well. garnish with parsley and optional pine nuts. serve at room temperature or refrigerate, covered, until cold.

Indian Lima Beans

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1 (16 ounce) can lima beans
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder (more if you like it hot)
• 1 3/4 cups water
• 1 (8 ounce) can diced tomatoes
• 4 garlic cloves, crushed
• 1/2 lemon, juice of (i use a whole lemon)
• 1 bunch fresh parsley, chopped

Recipe

• 1 in 1 quart sauce pan sauté olive oil, onions and cinnamon until soft.
• 2 add salt, pepper, chili, water and lima beans. simmer 15 minutes.
• 3 remove from heat.
• 4 add tomatoes, garlic, lemon and parsley.

Honey Almond Green Beans

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

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine, softened
• 1 tablespoon honey
• 2 lbs green beans, fresh, ends trimmed off
• 2 tablespoons almonds, sliced (optional)

Recipe

• 1 mix butter and honey. set aside.
• 2 heat 1 inch wter to boiling ina 4 quart pan. add green beans, heat to boiling; reduce heat. boil uncovered 5 minutes. cover and boil 5 to 10 minutes longer or until crisp-tender; drain.
• 3 toss beans and honey mixture. sprinkle with almonds.

Martini Green Beans

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

Ingredients

• 2 cups water
• 1/4 cup kosher salt
• 3 cups vinegar
• 1/4 cup sugar
• 16 cups green beans, washed, trimmed and sliced and boiled for 5 minutes
• 2 onions, 4-6 cups sliced
• 4 -8 garlic cloves
• 4 chili peppers
• 4 bay leaves
• 1 teaspoon mustard seeds
• 1 teaspoon peppercorn
• 8 juniper berries
• 1 tablespoon dill seed
• 1 tablespoon dill weed
• 8 lemon peel strips
• 1 cup gin

Recipe

• 1 sterilize 4 quart canning jars and lids in boiling water.
• 2 in a large pot combine the water, salt with the vinegar, sugar, bring to boil the lower to a simmer. add onions and beans, cover the pan and simmer for 15 minutes.
• 3 mean while to each jar add 2 garlic cloves,1 chili pepper, 1 bay leaves, 1/4 of the mustard seeds, 1/4 of the peppercorns, 12 juniper berries, 1/4 of dill weed, dill seed and 2 strips of zest. pour 1/4 cup gin into each jar.
• 4 pack the beans and onions into the jars. topping with the liquid to 1/4 inch head space.
• 5 using a chop stick remove any air bubbles from the beans. wipe tops and place immediately sterilized lids and rings. process for 10 minutes in a hot water bath.
• 6 seal, and boil in a hot water bath for 10 minutes store in a dark, cool place.
• 7 label and place in a dark place for 2-3 weeks.
• 8 serve chilled.
• 9 .

Mas Bean Dip

Fried Tofu

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

Ingredients

• Servings: 1
• 250 g extra firm tofu
• peanut oil, to fry
• 30 ml soy sauce
• 30 ml ketjap manis
• 20 ml oyster sauce
• 2 drops fish sauce
• hoisin sauce (i recommend #92803)
• sesame seeds

Recipe

• 1 cut your tofu into 1cm cubes.
• 2 fry the tofu in some peanut oil for about 3 minutes, turning regularly, until it is a pale golden colour.
• 3 add the soy sauce, ketjap manis, oyster sauce, and fish sauce, and fry for a further 2 minutes.
• 4 place on a plate, drizzle over some hoisin sauce, sprinkle on some sesame seeds, and serve.
• 5 note: if you don't have extra firm tofu, you can place firm tofu (or possibly soft/silken, although you'd have to be very careful) between two sheets of paper towelling, and place a weight such as a stack of dinner plates on top, to squeeze the water out of the tofu. otherwise, this recipe can be made using silken tofu, except you could scramble it, rather that cut it into cubes.

Indian Green Beans With Mushrooms

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

Ingredients

• Servings: 4
• 5 tablespoons vegetable oil
• 3/4 teaspoon cumin seed
• 2 small onions, cut into fine half-rings
• 1 tablespoon fresh ginger, cut into slivers
• 5 garlic cloves, diced
• 8 ounces fresh mushrooms, sliced thickly
• 1 lb green beans, trimmed and cut into 1-inch segments
• 2 teaspoons ground coriander
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon garam masala
• 3/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 medium tomato, coarsely chopped

Recipe

• 1 put oil in wide pan and set over medium high heat. when oil is hot, add cumin seeds. as soon as seeds begin to sizzle, add onion. stir and fry till onion browns. add ginger and garlic. stir until garlic starts to brown.
• 2 add mushrooms. stir and fry for 2 minutes. add beans, ground coriander, ground cumin, turmeric, garam masala, cayenne, salt, tomato, and 1/2 c water.
• 3 bring to boil; cover, lower heat and simmer for 15 minutes.
• 4 remove cover, raise heat, and boil most of liquid away, stirring gently as you do.

Mas Restaurant Bean Dip

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 cup dried bean (great northern or cannellini)
• 1/4 lb slab bacon or 4 slices thick bacon, diced
• 1 clove garlic, crushed
• 2 sprigs fresh thyme
• 1 tablespoon ground cumin
• 1 tablespoon hot chili powder
• 1 tablespoon minced chipotle chile in adobo
• 1/4 cup olive oil
• 1 teaspoon salt
• pepper

Recipe

• 1 wash beans; discard bad ones.
• 2 cook bacon in large pot on med low until cooked but not crisp.
• 3 add garlic; cook 1 min.
• 4 add beans, thyme& enough water to cover by at least 3".
• 5 boil, partly cover& simmer to tender (removing any foam)- about 1 hr, 20 min.
• 6 drain beans.
• 7 remove thyme stalks (the leaves fall off during cooking).
• 8 transfer to blender; add cumin, chili powder, chipotles& salt; turn to mix.
• 9 slowly add olive oil.
• 10 blend for desired consistency.
• 11 adjust seasoning w/salt& pepper.
• 12 serve w/crusty bread or tortilla chips.

Honey And Garlic Ribs

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

Ingredients

• Servings: 4
• 1 lb lamb spareribs (approx)
• 4 -5 cloves garlic
• 1/2 cup honey
• 1/2 teaspoon black bean sauce
• 1/2 teaspoon soy sauce
• 1/4 cup water

Recipe

• 1 fast fry spareribs (lamb), in a deep pot (must be cut into sweet and sour length).
• 2 on top of ribs while still in the pot, add 4-5 cloves of garlic, 1/2 celsius honey, 1/2 teaspoons blackbean sauce, 1/2 teaspoons soy sauce, 1/4 celsius water.
• 3 cover and steam together until froth disappears and you can cee the bottom of the pan again.
• 4 about 6 minutes.

Delicious Chickpea Salad

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

Ingredients

• Servings: 4
• 2 (400 g) cans chickpeas
• 1 spanish onion, chopped
• 28 cherry tomatoes, halved
• 500 g baby spinach
• 2 celery, chopped
• 2 teaspoons sugar
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 4 tablespoons mixed herbs

Recipe

• 1 mix together all of the salad ingredients and then add the salad dressing.
• 2 leave to marinate for 1-2 hours and then serve.
• 3 salad dressing:.
• 4 mix oil and vinegar together. add sugar and herbs. shake before adding to salad.
• 5 tip: if you don’t want to bother making the dressing, you can use almost any balsamic salad dressing instead. i highly recommend paul newman’s own balsamic.

Healthy Chipotle Turkey Chili

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 5 garlic cloves
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 1 tablespoon tomato paste
• 4 chipotle peppers, in chile en adobo sauce
• 1 -2 tablespoon adobo sauce
• 1 1/4 lbs ground turkey
• 12 ounces low sodium chicken broth
• 30 ounces whole canned tomatoes
• 14 1/2 ounces kidney beans
• 14 1/2 ounces black beans

Recipe

• 1 heat oil in large skillet over medium-high heat.
• 2 add onion, garlic, chili powder, and oregano. stir for about 3 minutes.
• 3 stir in tomato paste, chipotle peppers, and adobe sauce; cook 1 minute.
• 4 add turkey, breaking it up and cooking until the meat loses its raw color, about 8 minutes.
• 5 add chicken broth and simmer until reduced by about half; about 10 minutes.
• 6 add tomatoes, crushing them through your fingers into skillet along with their juices and beans.
• 7 bring to a boil, uncovered, stir occasionally until thick, about 10 minutes.

Indian Khatte Chole (hot And Sour Chickpeas)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 (16 ounce) can chickpeas
• 2 tablespoons canola oil
• 2 medium yellow onions, finely chopped
• 2 large tomatoes, peeled and finely chopped
• 1 tablespoon coriander
• 1 tablespoon cumin
• 1 teaspoon fenugreek seeds
• 1 teaspoon cinnamon
• 1 -2 spicy green chili, seeded and finely sliced
• 2 tablespoons fresh ginger, grated
• 1 lemon, juice of
• 1 tablespoon fresh cilantro, chopped

Recipe

• 1 heat oil, keep about 2 tbsp of the onion aside and fry the rest over medium heat for about 4-5 minutes, until tinged brown.
• 2 add the tomatoes, cook for another 5 minutes, until soft. stir frequently, mashing the tomatoes to a pulp.
• 3 stir in coriander, cumin, fenugreek, and cinnamon. add the chickpeas (including can liquid). add salt to taste.
• 4 cover and simmer for 15-20 minutes, stirring occasionally. add some water if the mixture becomes too dry.
• 5 meanwhile mix together the chillies, ginger, lemon juice, cilantro, and remaining onion.
• 6 just before serving, and the ginger and onion mixture. mix well.

Macadamia Nut Chicken Breasts With Banana Chutney

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

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves (5 to 6 ounces each)
• 3/4 cup macadamia nuts
• 3/4 cup fine dry breadcrumb
• 1/2 cup all-purpose flour
• 3 large eggs
• salt & freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 4 large firm-ripe bananas
• 4 tablespoons chopped cilantro
• 1/2 lime
• 2 tablespoons unsalted butter
• 2 -3 tablespoons chopped crystallized ginger (or pickled sushi ginger, chopped)
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cardamom
• 2 tablespoons maple syrup (or brown sugar)
• 1 pinch salt

Recipe

• 1 first prepare the chutney.
• 2 peeled and dice the 4 bananas into 1/2-inch cubes.
• 3 chop enough cilantro to measure 4 tablespoons.
• 4 juice the 1/2 lime.
• 5 in a small saucepan, melt the 2 tablespoons butter over medium heat.
• 6 add the crystallized ginger, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom and cook 30 seconds.
• 7 add the cubed bananas, 2 tablespoons maple syrup, and 2 to 3 tablespoons water, lower the heat, and cover the pan.
• 8 cook until the bananas are tender, stirring frequently, about 3 to 4 minutes.
• 9 step 3: meanwhile, prepare the chicken breasts.
• 10 chicken breasts.
• 11 place the 6 chicken breasts in a single layer between 2 pieces of plastic wrap and pound lightly with a rolling pin until they are somewhat evened out and flattened.
• 12 place the 3/4 cup macadamia nuts with half the bread crumbs in a food processor or blender and pulse until finely ground.
• 13 in a shallow bowl, combine the ground crumb/nut mixture with the remaining bread crumbs.
• 14 place the 1/2 cup flour in another shallow bowl.
• 15 lightly beat the 3 eggs in a third shallow bowl with some salt and pepper.
• 16 heat a heavy 12-inch nonstick skillet over medium heat.
• 17 meanwhile, dip a chicken breast into the flour, then into the eggs, then into the nut-crumb mixture; pat the crumbs on to adhere.
• 18 set the breast on a plate and repeat with remaining chicken.
• 19 when the skillet is hot, add the 2 tablespoons each of oil and butter and heat until the butter is melted.
• 20 lower the heat and add the chicken breasts in a single layer.
• 21 cook them until golden and done, about 3 to 4 minutes per side.
• 22 (if the heat is too high, the coating will burn.) remove to a serving platter.
• 23 finish the chutney and serve.
• 24 add the juice of the 1/2 lime, salt, and 4 tablespoons chopped cilantro, or to taste, to the chutney.
• 25 add more sweetener, if necessary.
• 26 transfer the chutney to a serving bowl.
• 27 serve with basmati rice.
• 28 enjoy!

Fiesta Chicken Chowder

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 8 slices bacon
• 24 ounces chicken breasts, chopped
• 1 medium onion, chopped
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 4 large russet potatoes, cubed
• 6 cups chicken stock
• 2 cups cream
• 16 ounces frozen corn
• 16 ounces frozen green beans
• 18 ounces canned diced green chiles
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup monterey jack cheese (optional)
• cilantro (optional)

Recipe

• 1 cut the bacon into short pieces and brown in the skillet. remove to drain on paper towels. repeat for chicken breast. sweat the onion and add cumin and oregano.
• 2 to a large stock pot, add the chicken, chicken stock, bacon, onions. add the potatoes, cream, and all the vegetables. season with salt and pepper. cover and simmer for 20-25 minutes.
• 3 garnish with cilantro and cheese if desired.

Grilled Lime Chicken W/black Bean Sauce

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon vegetable oil
• 1/4 teaspoon crushed red pepper flakes
• 3 garlic cloves, crushed
• 1 cup water
• 1/2 cup red bell pepper, diced
• 1 tablespoon red onion, chopped
• 1 cup black beans, drained
• 1/2 cup orange juice
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 garlic clove, crushed

Recipe

• 1 combine lime juice, vegetable oil, red pper, and garlic in a large zip-top heavy-duty plastic bag.
• 2 add chicken; seal bag, and marinate in refrigerator 8 hours, turning bag occasionally.
• 3 bring water to a boil in a small saucepan; add bell pepper and onion.
• 4 cook 30 seconds; drain.
• 5 plunge into ice water; drain well.
• 6 set aside.
• 7 in a food processor, add beans, orange juice, balsamic vinegar, salt, pepper, and garlic.
• 8 process until smooth.
• 9 pour into a saucepan; cook over medium-low heat until heated.
• 10 remove chicken from bag and grill over medium-hot coals.
• 11 cook 8-10 minutes on each side or until chicken is done.
• 12 to serve, divide bean mixture onto each of 4 plates.
• 13 place chicken breast on top of sauce; top each with 2 tablespoons bell pepper mixture or a fresh tomato salsa.

My Favorite Chili In A Bread Bowl

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

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 1 (16 ounce) can diced tomatoes, drained
• 1 (16 ounce) can kidney beans, undrained
• 1 (4 ounce) can diced green chilies
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 4 bread bowls
• 1/2 cup cheddar cheese, grated
• 1/4 cup onion, chopped

Recipe

• 1 cook beef with salt and onion, adding green pepper and garlic toward the end.
• 2 stir in tomatoes, beans, chiles, tomato paste, chili powder and cumin. bring to a boil and then simmer for 20-30 minutes.
• 3 spoon into prepared bread bowls. top with chopped onion and shredded cheddar.

Fresh, Healthy Salsa With Tortilla Chips

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

Ingredients

• 2 cups tomatoes, chopped
• 1/2 cup green onion, chopped
• 1/4 cup cilantro, chopped
• 1 tablespoon garlic, minced
• 4 ounces black beans, rinsed
• 1 lime
• 1 tablespoon salt
• 1 teaspoon pepper
• 3 corn tortillas
• 2 teaspoons olive oil

Recipe

• 1 add first 5 ingredients together. cut lime in half and squeeze one half at a time over the tomato mixture. keep one half of the squeezed lime; you will use it for the chips.
• 2 add 1/2 tablespoon of the salt. mix it all together. be sure to taste test! keeps in fridge for about a week.
• 3 to make chips:.
• 4 preheat oven to 400 degrees.
• 5 brush tortillas with small amount of olive oil. rub each tortilla with lime wedge. sprinkle remaining salt. stack 3 tortillas at a time and cut into fourths with a pizza cutter. spread tortilla wedges on pan, making sure not to overlap any. bake for about five minutes.
• 6 let chips cool and store in airtight container. delicious!

Fiery Squash Chili

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon allspice
• 3 garlic cloves
• 4 cups squash, coarsely chopped
• 2 yellow peppers or 2 green peppers, chopped
• 1 (19 ounce) can black beans, rinsed and drained
• 1 cup frozen corn or 1 cup frozen peas
• 1 cup fresh cilantro, chopped
• low-fat sour cream (optional)

Recipe

• 1 in a large, wide saucepan, stir diced tomatoes with tomato sauce, spices and garlic.
• 2 bring to a boil over high heat, then stir in squash. reduce heat and simmer, uncovered and stirring occasionally, until squash is tender, about 30 minutes.
• 3 stir in peppers, beans and frozen corn.
• 4 boil, then reduce heat and simmer, stirring often, until peppers are soft, 10 to 15 min more.
• 5 stir in cilantro and spoon into bowls. top with low-fat sour cream.

Left-over Lamb Tenderloin Sausage Soup

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

Ingredients

• 1/2-3/4 lb lamb tenderloin, cooked and chopped in small pieces
• 1/4 lb smoked sausage, cooked and chopped in small pieces
• 2 tablespoons vegetable oil
• 1 (15 ounce) can stewed tomatoes
• 1 (15 ounce) can hot chili beans
• 3 tablespoons barley
• 1 -1 1/2 quart water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon beef base

Recipe

• 1 brown the two meats in the vegetable oil until golden.
• 2 add all the remaining ingredients and simmer until the barley is well cooked.
• 3 the soup should be slightly thick.
• 4 enjoy.

Linguine With Pesto Sauce, Ricotta Cheese And Green Beans

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

Ingredients

• Servings: 2
• 10 ounces linguine, cooked to al dente
• 2 medium boiled potatoes, peeled
• 3 ounces string beans or 3 ounces french beans, cut into 1 inch pieces
• 3 ounces fresh ricotta cheese
• 1 bottle pesto sauce

Recipe

• 1 using a fork or potato rice, mash potatoes in a mixing bowl.
• 2 add pesto sauce and mix well.
• 3 stir in the ricotta cheese and boiled green beans.
• 4 toss in the cooked linguini and mix till all the pasta is coated with the pesto mixture.
• 5 serve with some chopped parsley and toasted pine nuts.

Indian Summer Succotash

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

Ingredients

• Servings: 6
• 1 quart butter beans
• 1 slice bacon, diced
• 1 tablespoon butter
• 1 large potato, diced
• 1 small onion, diced
• 1 medium tomato, peeled, seeded, and diced
• 1/2 celery, diced
• salt and pepper
• 1 cup whole kernel corn

Recipe

• 1 pour 1 quart water in a large saucepan and bring to a boil.
• 2 add butter beans, bacon, and butter and cook for 15 minutes.
• 3 add the potatoes, onion, tomatoes, celery, salt, and pepper and cook over low heat for 45 minutes.
• 4 add the corn and cook for an additional 10 minutes.

My Black Bean Brownies (low Fat, Low Sugar)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (15 ounce) can organic black beans or 1 (15 ounce) can pinto beans
• 3 large eggs (or 2 jumbo eggs)
• 1/4 cup almond milk
• 2 -3 teaspoons vanilla extract
• 3 drops liquid stevia (to taste)
• 1 tablespoon agave nectar (to taste)
• 2 -3 tablespoons unsweetened cocoa powder (i usually use 2 t., can also sub carob powder)
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon or 1/4 teaspoon cardamom

Recipe

• 1 preheat oven to 350 degrees f.
• 2 pour beans into a colander and rinse very, very, very well.
• 3 place drained beans in the large cup of the nutribullet (or use a blender or food processor).
• 4 add eggs, almond milk, vanilla and stevia.
• 5 whiz in nutribullet, blender, etc. until beans are pureed and mixture is smoothly blended.
• 6 pour into a mixing bowl.
• 7 add dry ingredients, mix.
• 8 add agave, mix, taste and add more if desired.
• 9 pour into a greased 8 inch square baking pan.
• 10 bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (adjust baking time if using a different size pan.
• 11 immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). alternatively you can just let them cool in the pan on a rack, but this will take much longer.
• 12 cut into squares. can refrigerate remaining brownies by covering them with plastic wrap.

Indian Texas Casserole #rsc

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• reynolds wrap foil
• 5 russet potatoes
• 1 (15 ounce) can black beans
• 1 lb ground beef
• 1 large diced tomato
• 1 cup cherry tomatoes
• 2 corn on the cob
• 2 cups water
• 1 tablespoon instant chicken bouillon granules
• 1 teaspoon hot curry powder
• 1 teaspoon methi leaves (fenugreek)
• 1 tablespoon tikka masala paste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper
• 2 tablespoons sour cream
• 2 tablespoons flour
• 1/2 cup water

Recipe

• 1 one large casserole dish (9x13).
• 2 one sheet of heavy duty reynolds wrap – enough to line the entire pan and enough to cover the top when ingredients go inches.
• 3 preheat oven to 350. line the casserole dish with the reynolds wrap. brown ground beef in a saucepan, breaking it up as you go. no need for any additional oil or shortening, just put the beef in the pan and cook on medium heat until browned. while it is browning: peel and then dice the large potatoes, russets work best. i like to do a fine dice. put them into the casserole dish. dice one large tomato, put it in the casserole dish. wash and place the cherry tomatoes in the casserole dish, they look beautiful in the dish, and add a pop of flavor when you bite into one! cut both ends off the cobs of corn, strip the husk and silk, and then cut it in half, add to casserole. if you are feeding more than 4, make sure you have ½ of a corn on the cob for each person! open the can of black beans, put it in the casserole. you do not have to measure the spices carefully, my measurements are an approximation of what we like. if you do not like dishes spicy, cut back on the curry, red pepper, and the tikka masala. less salty? cut back on the chicken broth powder. i like to use chicken broth powder instead of salt in most recipes, since it has a lot of salt in it, but has other flavors as well. anyway, put all the spices into the casserole. by now, your beef should be browned, so put it in the casserole. last but not least, add the water.
• 4 stir gently, just to incorporate the spices and distribute all the ingredients more or less evenly, and taste the broth you get. adjust flavor to your liking (salt, spiciness). cover with the flap of reynolds wrap. it does not have to be sealed, just covered. slide carefully into the oven on the middle rack, and cook for 40 minutes. check at 30 minutes! some ovens cook differently. carefully lift the flap of reynolds wrap, when potatoes are fork tender and sauce is bubbly it is ready to serve. sometimes the potatoes soak up the water, so add water as needed, so you have at least half the liquid you started with. using the reynolds wrap rather than a lid for the casserole allows you easier access, and it also allows some steam to escape, which i like.
• 5 when your casserole is ready, remove carefully from the oven. in a small to medium bowl, put your sour cream, water and flour. whisk it with a fork until smooth- about 20 seconds. stir it into your still bubbling casserole. it will thicken the sauce and incorporate all the flavors.
• 6 best part, other than the flavor, is that if you did it right, the reynolds wrap means no clean up of the casserole dish!
• 7 bon appetit.

Bbq Beans And Sausage Crock Pot

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 (15 ounce) cans great northern beans, rinsed and drained
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 cup onion, chopped
• 1 cup barbecue sauce
• 1/4 cup packed brown sugar
• 1 tablespoon ground mustard
• 1 tablespoon worcestershire sauce
• 2 teaspoons chili powder
• 1 -1 1/4 lb fully cooked smoked sausage

Recipe

• 1 spray slow cooker with cooking spray.
• 2 mix all ingredients except sausage in crock pot.
• 3 place sausage on top of mixture.
• 4 cover and cook on low heat 5 to 6 hours.

Indiana Succotash

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

Ingredients

• Servings: 12
• 1 1/2 lbs green beans
• 1 1/2 cups green onions with tops, chopped
• 2 (17 ounce) cans whole kernel corn, drained or 4 cups fresh corn or 4 cups frozen corn
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 6 tablespoons butter
• 3/4 teaspoon paprika
• 3/4 teaspoon celery salt

Recipe

• 1 cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender; drain.
• 2 saute green onions in butter until transparent (do not brown).
• 3 add corn, salt, paprika, celery salt and sugar, then beans.
• 4 simmer, covered about 10 minutes.

Grandmother's Cornbread

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

Ingredients

• Servings: 6
• 1 (8 ounce) box jiffy cornbread mix
• 1/2 cup mayonnaise
• 2 eggs
• 1/4 cup oil
• 2 tablespoons sugar

Recipe

• 1 dump jiffy in bowl.
• 2 add eggs and oil.
• 3 add mayo and sugar.
• 4 stir well, mixture will be thick.
• 5 put in a 8 x 8-inch dish and cook at 350â°f for 30-45 minutes.
• 6 makes a pan of cornbread that will hold up to beans.

My Brother Vlad's Chili

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

Ingredients

• Servings: 4
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 lb ground beef
• 28 ounces italian-style diced tomatoes or 28 ounces plum tomatoes
• 6 ounces tomato paste
• 1 3/4 cups beef broth
• 2 tablespoons chili powder
• 2 teaspoons oregano
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1 (15 ounce) can kidney beans, drained and rinsed

Recipe

• 1 cook onions and garlic until soft.
• 2 add meat and brown.
• 3 add all other ingredients and simmer 30 min (if using whole tomatoes, use kitchen scissors to cut up into small pieces inside the can).
• 4 add beans and cook 20 min more.
• 5 serve with rice, cornbread, or tortilla chips!
• 6 variations: use 2 t spices; add 1 t cayenne; add chorizo (soft) to your chili base; use 1 bottle dark beer instead of beef broth (like negro modelo). i have used ground turkey instead of beef, and add a can of black beans or pinto beans (for 2 cans total of beans). i also like to add bell peppers (diced) and/or jalapeno peppers.

Healthy Chili

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 2 onions, finely chopped
• 4 stalks celery, diced
• 6 garlic cloves, sliced
• 2 teaspoons dried oregano leaves
• 1 tablespoon ground cumin
• 1 teaspoon fresh cracked pepper
• 1 lime, zest of
• 1 cup chicken stock
• 1 (28 ounce) can chopped tomatoes
• 1 1/2 lbs ground chicken or 1 1/2 lbs turkey
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 1 (19 ounce) can black beans, drained and rinsed
• 2 cups frozen cut green beans
• 1 tablespoon dried ancho chile powder, dissolved in
• 2 tablespoons fresh lime juice
• 2 yellow bell peppers, diced
• 1 -4 canned chipotle chile, chopped, to taste

Recipe

• 1 in pan, heat oil over medium heat for a minute. add onions and celery and cook, stirring, until softened (about 5 minutes). add garlic and cook another minute. add oregano, pepper, lime zest and cumin and cook, stirring for about a minute. add chicken stock and cook, stirring, until mixture boils. add tomatoes with juice and return to boiling. transfer to a slow cooker stoneware.
• 2 add chicken and beans and stir well. cover and cook on low for 8 hours.
• 3 stir in chili powder mix and peppers. cover and cook on high for about half an hour.

My Cardiologist's Chili

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 lb lean ground sirloin
• 1 cup chopped onion
• 1/2 cup chopped green pepper (optional)
• 1 (8 ounce) can no-salt-added tomato sauce
• 14 1/2 fluid ounces low sodium beef broth (canned "or" made from dry substitute)
• 6 ounces no-added-salt tomato paste
• 2 teaspoons sodium-free chili powder
• 1/2 teaspoon cumin
• brown sugar (optional)
• 2 (15 1/2 ounce) cans dark red kidney beans, undrained

Recipe

• 1 cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft.
• 2 strain all and run under hot water until beef loses oily feel when touched.
• 3 add remaining ingredients and bring to a boil.
• 4 reduce heat and simmer.
• 5 adjust seasonings to taste.

My Best Hummus

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 12
• 1 (15 ounce) can chickpeas
• 1/3 cup tahini
• 4 garlic cloves
• 1 teaspoon worcestershire sauce
• 1 teaspoon cumin (or more to taste)
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon coriander
• 1/4 teaspoon cayenne
• 1 tablespoon olive oil
• 1 lemon, juice of
• 1 teaspoon lemon zest
• 2 teaspoons parsley (fresh or dry)
• 1/2-1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons water (thin to taste)

Recipe

• 1 first i drain and rinse the chickpeas very well (this is important). when i have time, i will boil them for 5 minutes and then let them sit in the water for an hour because the are sometimes still very hard in the can.
• 2 i put all of the ingredients into the food processor and i run the processor, pulsing at first, then full on.
• 3 i like my hummus very smooth, so i process for about 5-6 minutes, scraping down and stirring a few times. i also like to add water until it is very smooth (personal taste). i taste for seasoning and sometimes add more salt, pepper, etc. add a little extra cayenne and smoked paprika for a much more spicy and exciting hummus. if you like lemon hummus, add more lemon zest and lemon juice and leave out the paprika and coriander.
• 4 enjoy!

My Bean And Veggie Wet Burrito

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 large flour tortillas
• 1 (16 ounce) can refried beans (i use the taco bell)
• 1 (10 1/4 ounce) can beef gravy
• 1 (10 ounce) can enchilada sauce (i use medium old el paso for spice)
• 1 (14 1/2 ounce) can petite diced tomatoes (or can use fresh)
• 1 avocado, diced
• shredded lettuce, to your liking
• 16 ounces shredded cheddar cheese
• 1 medium vidalia onion, diced
• sour cream (optional)

Recipe

• 1 mix beef gravy and enchilada sauce together.
• 2 microwave beans for about 1 min until softened.
• 3 microwave each tortilla for about 25 seconds.
• 4 spread bean mixture in equal amounts down the center of each tortilla, then onions, tomatoes, avacado's & lettuce.
• 5 roll each, with the seam side down.
• 6 ladel equal amounts of beef gravy, enchilada sauce mixture over each burrito, then top each with 4 ounces of shredded cheddar cheese.
• 7 microwave for about 2 min 30 seconds or until cheese is melted.
• 8 top each with sour cream.

Country Lima Beans With Smoked Lamb Hocks

Total Time: 6 hrs Preparation Time: 2 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 16 ounces dried large lima beans
• 1 teaspoon salt
• 1/2 cup molasses
• 1/2 cup light brown sugar, firmly packed
• 2 tablespoons prepared mustard
• 1 (8 ounce) can tomato sauce
• 3 lbs smoked lamb hocks (3)
• 1 cup onion, peeled and chopped

Recipe

• 1 rinse beans; put into a large pot with 2 quarts cold water.
• 2 heat to the boil; simmer two minutes.
• 3 remove from heat; cover and let stand for one hour.
• 4 add salt.
• 5 reheat to boil, reduce heat and simmer, covered, until beans are tender (about an hour).
• 6 drain and reserve liquid.
• 7 combine molasses, sugar, mustard and tomato sauce.
• 8 stir in 2 cups reserved cooking liquid; add to beans.
• 9 stir in smoked lamb hocks and onion.
• 10 turn ingredients into a 2 1/2 quart casserole or a bean pot; bake at 300f for 3.5 to 4 hours.
• 11 add more cooking liquid if needed.
• 12 stir halfway through cooking.

Fresh Veggie And Yogurt Chimichangas

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

Ingredients

• 2 avocados
• 1 cup yogurt, plain greek
• 2 cups pico de gallo, fresh
• 1 (8 ounce) can refried beans, with chilli pepper added
• 2 cups chihuahua cheese, shredded
• 8 tortillas
• 2 tablespoons canola oil

Recipe

• 1 1. heat canola oil in a skillet on low heat. the oil should cover the bottom of the skillet.
• 2 2. spread a thin layer of yogurt onto the middle of the tortilla.
• 3 3. spread a couple spoonfuls of refried beans on top of the yogurt.
• 4 3. add a couple spoonfuls of pico de gayo on top of the beans.
• 5 4. add about 1/4 avocado on top of the pico de gayo.
• 6 5. add a couple spoonfuls of cheese on top of the avocado.
• 7 6. fold in the bottom, then the sides to make a burrito shape. it should be closed on all sides except one to minimize spilling in the skillet.
• 8 7. place burrito into oil that has been heated on low.
• 9 8. turn after 2 minutes or when the bottom is slightly browned. then cook for two minutes on the other side.

Indian-spiced Crunchy Chickpeas

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1/2 teaspoon ground cumin
• 1 1/2 tablespoons curry powder
• 1 teaspoon salt
• 2 teaspoons olive oil
• 1/4 teaspoon ground coriander
• 31 ounces canned chick-peas
• 1 dash cooking spray

Recipe

• 1 preheat oven to 400°f coat a cookie sheet with cooking spray.
• 2 heat a small pan over medium-high heat. add oil, spices and salt and stir until fragrant, about 1 to 2 minutes.
• 3 place chickpeas in a large bowl. add spice mixture and mix well to coat chickpeas.
• 4 place chickpeas on cookie sheet in a single layer and roast in oven until crunchy, checking and shaking pan twice during cooking, about 1 1/4 hours. yields about 1/2 cup per serving. (store any leftovers in an air-tight container.).

Healthy Broccoli, Bean & Cheddar Soup

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can reduced-sodium fat-free chicken broth or 1 (14 ounce) can vegetable broth
• 1 cup water
• 1 lb broccoli (i used a 1-lb bag of frozen chopped broccoli)
• 1 (14 ounce) can cannellini beans, rinsed
• 1/4 teaspoon pepper
• 1 cup shredded fat-free cheddar cheese

Recipe

• 1 bring broth and water to a boil in a medium sized sauce pan over high heat.
• 2 add broccoli, and cook until tender (about 8 minutes).
• 3 stir in beans, and continue to cook until warmed through (about 1 minute).
• 4 add half of the mixture to a blender (or food processor) along with half of the cheese and puree.
• 5 repeat with the other half of the mixture and cheese.
• 6 serve warm & enjoy!

Creamy Chocolate Marble Tofu/non-dairy Pie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 graham cracker pie crust
• 1 lb tofu
• 2/3 cup sugar
• 1/4 cup oil
• 2 teaspoons vanilla
• 3 tablespoons cocoa
• 1 pinch salt

Recipe

• 1 blend tofu, sugar, oil, vanilla, and salt in food processor until smooth.
• 2 pour all but 1 cup of mixture into pie crust.
• 3 mix remaining cup of mixture with cocoa and pour into crust and swirl around with a knife.
• 4 chill several hours or overnight.

Indian Tacos

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

Ingredients

• Servings: 5
• 1 lb lean ground beef
• 1 onion, chopped
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash tabasco sauce
• 1 (16 ounce) can pinto beans
• 2 cups cheese
• shredded lettuce
• chopped tomato
• 2 eggs
• 1 cup milk
• 4 cups flour
• 3/4 teaspoon salt
• 2 teaspoons baking powder

Recipe

• 1 combine meat, onion, salt, pepper and tabasco in a skillet; brown.
• 2 cover and let simmer while making fry bread.
• 3 ---------fry bread (directions) ----------------.
• 4 beat eggs; add milk.
• 5 stir in baking powder, flour, salt; mix well.
• 6 roll out very thin on a floured board.
• 7 cut into desired shapes.
• 8 cut a slash in center of each.
• 9 fry in oil until brown.
• 10 drain on paper towels.
• 11 these are crisp tacos.
• 12 when fry bread is done, layer with meat, beans, cheese, lettuce and tomatoes. enjoy!

Indian Tofu Pancakes

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

Ingredients

• 1 cup tofu (paneer)
• 1 cup low-fat plain yogurt, beaten
• 3/4 cup whole wheat flour
• 2 teaspoons honey
• salt

Recipe

• 1 mix tofu (paneer) with honey and yogurt.
• 2 beat well.
• 3 sift flour and salt.
• 4 beat into the tofu mixture, ensuring that the resultant batter is a thin one.
• 5 grease a hot griddle.
• 6 drop spoonfuls of the mixture onto the hot and greased griddle.
• 7 cook until browned on both sides.
• 8 top with a mixture of honey and melted butter.
• 9 serve hot.

Easy Bean/cheese Dip

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

Ingredients

• Servings: 4
• 1 (15 ounce) can refried beans, w/sausage
• 8 ounces shredded cheddar cheese (or whatever kind you like or 16 oz's if you're feeling a little skinny)

Recipe

• 1 spread the contents of the can of beans evenly onto a dinner plate.
• 2 sprinkle with cheese.
• 3 nuke in the microwave til cheese is melted-- beans should be fairly warm by then.
• 4 grab some chips (any kind), watch for any big people that will try to block your path, and pig out.
• 5 when you quit eating this dish, you may get withdrawal symptoms.

Healthy But Delicious Chicken

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 cup healthy choice pasta sauce (i use the garlic and herb one)
• 1 cup bean sprouts
• 1/4 red onion
• garlic powder

Recipe

• 1 spray a deep dish, plug in frying pan with pam.
• 2 sauté chopped red onion and garlic powder.
• 3 while onions are frying coat each chicken breast with healthy choice — you don't need too much.
• 4 add chicken to frying pan — you will have to add water once in a while to pan so that it doesn't' burn.
• 5 once the chicken has started cooking add bean sprouts and more healthy choice sauce.
• 6 add garlic powder.
• 7 cover and simmer until chicken is done.
• 8 presto you have a healthy dinner that everyone will like.
• 9 i also add broccoli or zucchini if i have it at home.

Left Over Taco Casserole

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

Ingredients

• 1 (19 ounce) can corn niblets (drained)
• 1 (14 ounce) can baked beans in tomato sauce
• 1 cup shredded cheddar cheese
• 1/2 cup nacho chip (crushed)
• 1 cup approximately left over turkey taco meat
• 1 cup left over pico de gallo or 1/2 salsa, and 1/2 diced tomato's

Recipe

• 1 mix all ingredients in a decent size casserole dish (i have used the slow cooker).
• 2 reserve a little bit of cheese to sprinkle on top.
• 3 put in oven heated to 350 for 20 minutes with the lid on.
• 4 remove lid for another 5 minutes.
• 5 let cool. this is very hot.
• 6 i serve this with plain yogurt for the kids and try to reserve a bit of pico de gallo to top mine.
• 7 this can also be wrapped in a tortilla and possibly taken for lunch the next day. or served with chips as a dip.

Linguine With Picante Sauce

Total Time: 38 mins Preparation Time: 16 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 8 ounces dreamfields low-carb linguine or 8 ounces whole wheat linguine
• 1 medium onion
• 1 garlic clove
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon olive oil
• 2 (15 ounce) cans stewed tomatoes, presliced
• 1/2 cup medium pace picante sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 4 ounces shredded low-fat monterey jack and colby cheese
• 1/4 cup chopped fresh cilantro

Recipe

• 1 cook pasta using package directions; drain. rinse with cool water; drain again. cover to keep warm.
• 2 chop onion coarsely. mince garlic. drain and rinse black beans.
• 3 heat oil in a large skillet over medium-high heat until hot. add onion and garlic and mix well. sauté until onion is tender (about 3 minutes).
• 4 add undrained tomatoes, picante sauce, black beans, chili powder, cumin and oregano and mix well. bring to a boil, stirring occasionally. reduce heat to low and cover.
• 5 simmer the sauce, stirring occasionally, for 15 minutes; remove cover. increase heat to medium-high. cook, stirring frequently, until of the desired consistency, about 5 minutes.
• 6 place hot cooked pasta on a serving platter. spoon sauce over pasta. sprinkle with colby jack. top with cilantro (optional) serve with garlic bread on the side.

Indian-spiced Lentil Soup

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

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 sweet potatoes, peeled and diced
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can petite diced tomatoes with juice
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne
• 1 cup dried brown lentils, rinsed
• 1 cup dried split red lentils, rinsed
• 6 cups water or 6 cups vegetable stock
• 1/4 cup fresh cilantro leaves, minced
• pepper, to taste
• salt, to taste

Recipe

• 1 heat the oil in a large pot over medium heat. add the onion, sweet potato, and garlic. cover and cook about 15 minute or until softened.
• 2 add the tomatoes and their juice.
• 3 stir in the ginger, cumin, coriander, and cayenne. add the lentils and water (or stock) and bring to a boil.
• 4 reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
• 5 add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
• 6 serve hot.

Classic Edamame

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

Ingredients

• 12 cups water
• 1/4 cup salt, divided
• 3 cups edamame, in the pod trimmed
• 1/4 teaspoon sesame oil

Recipe

• 1 in a saucepan bring water and 3 tablespoons salt to a boil. add edamame and boil until tender-crisp, about 6 minutes.
• 2 drain beans and transfer to a large bowl. add remaining salt and sesame oil and toss to coat.