September 2010
S M T W T F S
« Aug    
 1234
567891011
12131415161718
19202122232425
2627282930  

Search



Tags


Green Bean Salad Recipe

September 1st, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 1teaspoonsalt
  2. 1garlic clove
  3. 1tablespoonsesame oilor walnut oil
  4. 1tablespoonbalsamic vinegar
  5. 25green beans

DIRECTIONS

  1. Place the salt in the middle of a plate.
  2. Crush garlic and mix into salt.
  3. Add oil and vinegar and mix in also.
  4. Cook beans until just tender and plunge them into cold water.
  5. Place beans on top of dressing
  6. Toss and sprinkle with sesame seeds or walnuts.

Posted in Recipes | No Comments »

Black Bean Soup Recipe

August 20th, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1/2cup dicedcelery
  3. 1/2cup mincedonions
  4. 1/4cup dicedgreen bell peppers
  5. 3tablespoons choppedcarrots
  6. 1tablespoon mincedgarlic
  7. 1 1/2teaspoonsground cumin
  8. 1teaspoondried oregano
  9. 1teaspoonchili powder
  10. 1/4teaspoonfresh ground black pepper
  11. 2cupsvegetable broth
  12. 1cupwater
  13. 3 (15 ounce)cansblack beans, rinsed and drained
  14. slicedgreen onions (optional)

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally.
  2. Add garlic and the next 4 ingredients (through black pepper); saute 3 minutes.
  3. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
  4. Puree soup with blender or immersion blender.
  5. Garnish with sliced green onions, if desired.

Posted in Recipes | No Comments »

Black Bean Lasagna Recipe

August 3rd, 2010 by alice  Tags: , ,

INGREDIENTS

  1. 9lasagna noodles(8 ounces)
  2. 2 (15 ounce)cansblack beans, rinsed and drained
  3. nonstick cooking spray
  4. 1/2cup choppedonions
  5. 1/2cup choppedgreen sweet peppers
  6. 2garlic cloves, minced
  7. 2 (15 ounce)canslow-sodium tomato sauce or tomato sauce, with seasonings
  8. 1/4cup snippedfresh cilantro
  9. 1 (12 ounce)containerlow-fat ricotta cheese
  10. 1 (8 ounce)packagereduced-fat cream cheese(Neufchatel)
  11. 1/4cuplight sour cream
  12. tomatoes, slices (optional)
  13. fresh cilantro leaves (optional)

DIRECTIONS

  1. 1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
  2. 2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
  3. 3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
  4. 4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired. Makes 8 servings.
  5. Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

Posted in Recipes | No Comments »

Green Bean and Tomato Stew Recipe

July 18th, 2010 by alice  Tags: , , ,

Green Bean and Tomato Stew Recipe

INGREDIENTS

  1. 1 1/4lbsgreen beans, trimmed
  2. 1 1/4cupswater
  3. 1/4teaspoonpepper
  4. 2largetomatoes, coarsely chopped
  5. 1/2teaspoondried thyme
  6. 6green onions, thinly sliced

DIRECTIONS

  1. Cut the green beans into 2 inch long pieces.
  2. In a large saucepan over high heat, bring the beans, water and pepper to a boil.Reduce heat to low, cover and simmer for 10 minutes.
  3. Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
  4. Top each serving with remaining green onions and serve.

Posted in Recipes | No Comments »

Rachael Ray’s Black Bean and Corn Salad Recipe

June 18th, 2010 by alice  Tags: , , , , ,

Rachael Ray's Black Bean and Corn Salad Recipe

INGREDIENTS

  1. 1 (14 1/2 ounce)canblack beans, rinsed and drained
  2. 2cupsfrozen corn kernels
  3. 1smallred bell pepper, seeded and chopped
  4. 1/2red onion, chopped
  5. 1 1/2teaspoonsground cumin
  6. 2teaspoonsTabasco sauce
  7. 1lime, juice of
  8. 2tablespoonsextra virgin olive oil
  9. salt and pepper

DIRECTIONS

  1. Combine all ingredients in a bowl.
  2. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
  3. The corn will place a quick chill on this easy side-salad as it defrosts–no need to refrigerate!

Posted in Recipes | No Comments »

« Previous Entries