July 31st, 2006 by alice
Tags: Bacon, Broccoli, Salad, Tortellini
INGREDIENTS
- 2 (19 ounce)bags frozencheese tortellini
- 4cupsbroccoli florets
- 2cupscherry tomatoes, cut in half(or whole grape tomatoes)
- 2tablespoons choppedfresh chivesor green onions
- 1cupcoleslaw dressing
- 1lbbacon, cooked and crumbled
- 1/4cupsunflower seeds
- salt and pepper
DIRECTIONS
- Prepare the tortellini according to package directions; rinse with cold water; drain.
- In a large bowl, mix the tortellini, broccoli, tomatoes, chives, and dressing.
- Cover and refrigerate 1-2 hours.
- Right before ready to serve, add bacon and sunflower seeds; gently stir to combine.
- Season to taste with salt and pepper.
- Serve cold.
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July 31st, 2006 by alice
Tags: Noodle, Szechuan, Toss
INGREDIENTS
- 1 (8 ounce)packagethin spaghetti
- 1/4cupsesame oil, divided
- 2largered bell peppers, cut into julienne strips
- 4green onions, cut into 1 inch pieces
- 2clovesgarlic, minced
- 1 (10 ounce)bagfresh spinach, torn into bite-size pieces
- 2cups cubedcooked chicken
- 1 (8 ounce)cansliced water chestnuts, drained
- 1/4cupsoy sauce
- 2tablespoonsrice vinegar
- 1 1/2teaspoonscrushed red pepper flakes
- 1-2teaspoon mincedfresh gingerroot
DIRECTIONS
- Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
- Put spaghetti in a large bowl; set aside.
- In a big skillet, heat 2 tablespoons sesame oil.
- Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
- Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
- Remove skillet from heat and let cool.
- Spoon spinach mixture over spaghetti.
- Add in the chicken and water chestnuts.
- In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
- Pour over pasta/spinach/chicken; gently toss to coat.
- Serve immediately.
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July 31st, 2006 by alice
Tags: Bean, Salad
INGREDIENTS
- 2teaspoonsoil
- 4slicesbacon, diced
- 1 (750 g)can4 bean mix(or mix of beans of your choice)
- 1small saladonion, finely chopped
- 1clovegarlic, minced
- 2teaspoonsred wine vinegar
- 2tablespoonsolive oil
- 1/4cup choppedfresh parsley
- salt & freshly ground black pepper
DIRECTIONS
- Heat the 2 teaspoons of oil in a pan, add the diced bacon, and cook until crisp and brown.
- Set the pan aside.
- Rinse and drain the beans.
- Place the beans and remaining ingredients (including the bacon and any bacon grease) in a bowl.
- Mix well and serve.
- This is best served at room temperature rather than chilling.
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July 31st, 2006 by alice
Tags: Cornbread, Salad
INGREDIENTS
- 6cups roughly crumbled day-oldcornbread
- 3tablespoonsred wine vinegar
- 1teaspoongrainy mustard, such as creole
- 1/3cupolive oil
- 1 (15 ounce)canblack beans, rinsed, drained
- 4slices crisplycooked bacon, crumbled
- 2 ripetomatoes, diced
- 2 ripeavocados, peeled, seeded, diced
- 1small thinly slicedred onion
- 1small thinly slicedcucumber
- 1/4cup choppedcilantro
- 1teaspoonsalt
- fresh ground pepper
DIRECTIONS
- Heat oven to 400 degrees.
- Place crumbled corn bread on a greased baking sheet; bake until crunchy, about 7 minutes.
- Whisk together vinegar and mustard.
- Whisk in olive oil; set aside.
- Place cornbread in large bowl.
- Add black beans, bacon, tomatoes, avocados, onion, cucumber and cilantro; toss to combine.
- Season with salt and pepper to taste.
- Pour reserved dressing over salad ingredients.
- Toss completely to coat.
- Let stand 5 minutes before serving.
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July 31st, 2006 by alice
Tags: Cornmeal, Fluffy, Pancakes, Yogurt
INGREDIENTS
- 1/2cupcornmeal
- 1/2cupwhole wheat pastry flour
- 1/2cupall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/2teaspoonsalt
- 1tablespoonbrown sugar
- 1cupvanilla yogurt
- 1egg
- 1cupmilk
DIRECTIONS
- Mix all dry ingredients, then wisk together.
- Beat egg preferably into a 2+ cup measuring cup, add yogurt.
- Add enough milk (soy, cow, cream mixed with water, water, etc) to make a total of 2 1/4 cups liquid.
- Stir liquid into dry ingredients just enough to mix (mash any lumps).
- Pour by icecream scoop or 1/4 cup (measuring cup works well) onto a preheated 350 degree griddle.
- When a few bubbles form, check by lifting an edge and if brown, flip once.
- Cook for another minute or so til this side is brown also.
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