Oklahoma Comfort Food: Brats, Cabbage And Green Bean Casserole

Ingredients

• Servings: 4
• 2 tablespoons butter, divided
• 1 onion, chopped
• 1 pound fresh bratwurst, cut into 2-inch pieces
• 1 head cabbage, cored and quartered
• 1 pound green beans, trimmed and cut into 2 inch pieces
• 1/2 teaspoon granular no-calorie sucralose sweetener (e.g., splenda)
• 1/2 teaspoon salt
• ground black pepper to taste

Recipe

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


• melt 1 tablespoon of butter in a skillet over medium heat. add onions; cook and stir until tender. place the green beans into a large pot with about 1 inch of water. bring to a boil, and cook for 5 minutes.
• add the cabbage to the pot, and top with the cooked onion. season with sweetener and salt, then top with bratwurst. dot with remaining butter. cook uncovered over low heat for 30 minutes. stir, and serve.

the real mojito

Ingredients

• Servings: 1
• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces
• 1/2 cup club soda

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place mint leaves and 1 lime wedge into a sturdy glass. use a muddler to crush the mint and lime to release the mint oils and lime juice. add 2 more lime wedges and the sugar, and muddle again to release the lime juice. do not strain the mixture. fill the glass almost to the top with ice. pour the over the ice, and fill the glass with carbonated water. stir, taste, and add more sugar if desired. garnish with the remaining lime wedge.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

navy bean soup with sirloin tips

Ingredients

• Servings: 7
• 1 pound sirloin tips, cubed
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 potatoes, peeled and diced
• 5 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup red
• 1 bay leaf
• 1 (16 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 tablespoon ground cumin
• 1 1/2 teaspoons crushed red pepper flakes
• 1 teaspoon brown sugar
• 1 tablespoon hot pepper sauce
• 1 (15 ounce) can navy beans

Recipe

• in a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
• add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. bring the mixture to a rapid boil, and then reduce heat. continue to cook for 30 minutes, or until meat is tender. stir occasionally to keep meat from sticking to the pan.
• stir in navy beans, and heat through. serve hot, garnished with parsley and cilantro.

Delicious Black Bean Burritos

Ingredients

• Servings: 2
• 2 (10 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon minced jalapeno peppers
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

Recipe

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


• wrap tortillas in foil and place in oven heated to 350 degrees f (175 degrees c). bake for 15 minutes or until heated through.
• heat oil in a 10-inch skillet over medium heat. place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. pour beans into skillet, cook 3 minutes stirring.
• cut cream cheese into cubes and add to skillet with salt. cook for 2 minutes stirring occasionally. stir cilantro into mixture.
• spoon mixture evenly down center of warmed tortilla and roll tortillas up. serve immediately.

Anytime Chili

Ingredients

• Servings: 6
• 1 pound ground sirloin beef
• 3 (8 ounce) cans hunt's® tomato sauce
• 1 cup chili without beans
• 1 (15 ounce) can pinto beans, drained, rinsed
• 1 (15 ounce) can red kidney beans, drained, rinsed
• 1 (6 ounce) can hunt's® tomato paste

Recipe

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


• brown meat in large skillet over medium-high heat; drain.
• add tomato sauce, chili, pinto beans, kidney beans and tomato paste; stir until well blended.
• cook over medium heat 15 minutes, or until heated through, stirring occasionally.

feijoada

Ingredients

• Servings: 6
• 1 1/2 pounds whole beef tongue
• 1 quart water
• 1 (12 ounce) bag dried black beans
• 4 ounces dried chipped beef
• 1 chourico, cut into 1-inch pieces
• 4 ounces bacon, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 clove garlic, finely chopped
• 1 onion, chopped
• 2 jalapeno peppers, minced
• 1 large tomato, chopped
• 1/8 teaspoon salt
• 1 pinch cayenne pepper
• 1 large orange, thinly sliced

Recipe

Preparation Time: 45 mins Cook Time: 5 hrs

Ready Time: 5 hrs 45 mins


• place tongue in a large pot, pour in enough water to cover. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
• pour 1 quart water and black beans into a large saucepan. bring to a boil over high heat, and boil for 2 minutes. remove from heat, cover, and let stand 1 hour.
• when tongue is done, drain and plunge into cold water. make a lengthwise cut in the skin, peel off, and discard. slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. add water if needed to cover, then bring to a boil over high heat. reduce heat to medium-low, cover, and simmer for 1 hour.
• heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. remove from heat, and stir half of the vegetables into the cooking beans. continue cooking the beans until tender, about 1 hour more.
• once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. stir in reserved vegetables.
• to serve, arrange the tongue and sausage a serving platter, pour the sauce overtop, and garnish with orange slices. serve the remaining beans in a separate bowl.