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Bean and Banana Dip Recipe

July 23rd, 2015 by alice  Tags: , , | Print This Post Print This Post

Bean and Banana Dip Recipe

INGREDIENTS

  1. 2chorizo sausagesor mild Italian sausage, skinned and chopped
  2. 1onion, finely chopped
  3. 2garlic cloves, minced
  4. 2-3poblano chilesor other mildlyhot chili peppers, seeded and minced
  5. 1/2cuptomato sauce
  6. 2cups cookedkidney beansor canned kidney beans, slightly mashed(reserve some of the can or cooking liquid)
  7. 4bananas, ripe but firm
  8. tortilla chips, to serve

DIRECTIONS

  1. In a large saucepan, sautee the sausage over medium-high for 5 minutes, stirring constantly to prevent sticking and break up the meat.
  2. Add onion and continue to sautee until onion is soft.
  3. Reduce heat to medium and add garlic, chiles, tomato sauce and cook for 5 more minutes.
  4. Add beans and bananas and enough bean liquid to make a thick dip-consistancy.
  5. Mash beans slightly with a spoon or potato masher and mix well.
  6. Cover and cook over low heat for 5 minutes.
  7. Serve warm with tortilla chips.

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Basic Bean Enchiladas Recipe

July 18th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 ounce)can 98%fat-free refried beans
  2. 1 (8 ounce)cankidney beans(drained)
  3. 1 (8 ounce)can mexicanbeans(lightly drained)
  4. 1cupred capsicums, diced
  5. 1/2cup shreddedlow-fat cheese
  6. 12tortillas(packet)
  7. 1/2cuptomato sauce(taco or enchilada etc)
  8. extras

  9. 1small dicedonion(sauted)
  10. 1/2cupcorn kernels
  11. 2vegetarian sausages, diced(Sanitarium are good)
  12. spices

DIRECTIONS

  1. Heat oven to 180°C.
  2. Put enchilladas in microwave for 1 minute to seperate (as per instructions on packet).
  3. In a large bowl, mix together refried beans, kidney beans, mexican beans, diced capsicum. And anything else you are adding.
  4. Foil a baking tray and lay out the enchilladas on it.
  5. Spoon enough of the mixture in to make a roll 1 inch in diameter.
  6. Roll enchillada around and put seam down on tray.
  7. Lay all enchilladas together on tray and pour over sauce and top with grated cheese.
  8. Bake 10 minutes or until cheese is melted.
  9. I’ve specifed a serve as 2, which does me, but 3 may be needed for larger appetities.

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Vanilla Bean Cheesecake Recipe

July 13th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. Graham Cracker Crust

  2. 1 1/2cupsgraham cracker crumbs
  3. 1/4cupground pecans
  4. 1/4cupsugar
  5. 1teaspooncinnamon
  6. 6tablespoons meltedbutter
  7. Cheesecake filling

  8. 1 1/2lbscream cheese(softened)
  9. 1cupgranulated sugar
  10. 2tablespoonsflour
  11. 1teaspoonvanilla extract
  12. 2vanilla beans
  13. 4eggs
  14. 2tablespoonsheavy cream

DIRECTIONS

  1. Preheat oven to 350°F
  2. In a bowl, mix together the crumbs, sugar, cinnamon and ground pecans if you have them. Add the butter and mix well. Press evenly into the bottom and 1/2 inch up the sides of a 9 inch springform pan. Bake about 8 minutes or until golden brown. Remove from oven and cool.
  3. In a large bowl, beat the cream cheese until creamy and smooth. Add the sugar a few tablespoons at a time and then the flour and vanilla extract. Add the eggs and heavy cream, beating on low speed until it is all combined. Split open your vanilla beans and scrape out the seeds and guts inside the bean. Add this to your batter. Save your split beans to garnish the top of the cheesecake.
  4. Pour the batter into the pan and bake in the middle of the oven until set, the center should be slightly soft. It should bake for 55 to 70 minutes. Remove from the oven, loosen the outer ring and let cool in the pan.
  5. Refrigerate the cake, for about 6 hours, then remove the outer ring. Top with the vanilla beans and a sprig of something green like peppermint leaf.

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Black Bean Tart With Chili Crust Recipe

July 13th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. For crust

  2. 1 1/4cupsall-purpose flour
  3. 1teaspoonground cumin
  4. 1teaspoonchili powder
  5. 1teaspoonpaprika
  6. 1/2teaspoonsalt
  7. 1/2cup chilledbutter, cut into bits
  8. 6tablespoonsice water
  9. For filling

  10. 4 (14 ounce)cansblack beans, rinsed and drained, divided
  11. 2tablespoonssour cream
  12. salt and pepper
  13. 1tablespoonvegetable oil
  14. 1yellow onion, chopped
  15. 10ouncesfrozen corn, thawed
  16. 1green bell pepper, chopped
  17. 1bunchcilantro, chopped
  18. 1 1/2cupsmonterey jack cheese, grated
  19. 2-3fresh jalapeno peppers, chopped(and seeded)(optional)
  20. Lime Sour Cream

  21. 1cupsour cream
  22. 2teaspoonsfresh lime juice

DIRECTIONS

  1. For crust:.
  2. In a bowl, with a pastry blender, or in a food processor, blend or pulse together flour, spices and salt until combined well.
  3. Add butter and blend until mixture resembles coarse crumbs.
  4. Add ice water and blend until incorporated and mixture forms a dough.
  5. Press dough evenly onto the bottom of a 10-inch tart pan with a removeable fluted rim (I use my springform pan) and chill 15 minutes until firm.
  6. With a fork, prick entire crust many times.
  7. Bake crust in middle of oven 20 minutes or until golden.
  8. Cool crust in pan on wire rack.
  9. Crust may be made 1 day ahead and kept at room temp, covered loosely with plastic wrap.
  10. For filling:.
  11. In a food processor, puree 1 can beans with sour cream until smooth.
  12. Season with salt and pepper.
  13. In a skillet, heat oil over moderately high heat until hot (but not smoking), and saute onion until clear.
  14. Add corn, salt and pepper to taste, and heat throughout.
  15. Stir in remaining 3 cans beans, bell pepper, cilantro, jalapenos and cheese.
  16. Remove from heat.
  17. Spread bean puree evenly onto crust and mound with remaining filling, pressing gently.
  18. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted.
  19. Let tart cool in pan on a rack 15 minutes.
  20. **Edited to reflect review** – Place springform pan on serving platter or cookie sheet (large enough to accomodate some spreading of tart and filling.).
  21. Carefully remove rim of springform pan, slice tart and garnish individual servings with lime sour cream and, if desired, cilantro sprigs.

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2 Points – 3 Bean Tacos Recipe

July 11th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1teaspoonolive oil
  2. 1cup dicedonions
  3. 1/2cup dicedred bell peppers
  4. 1/2cup dicedgreen bell peppers
  5. 1tablespoonchili powder
  6. 2teaspoonsdried oregano
  7. 1teaspoonground cumin
  8. 1garlic clove(minced)
  9. 1cupcanned chick-peas, rinsed and drained(garbanzo beans)
  10. 1/2cupcanned black beans, rinsed and drained
  11. 1/2cupcanned pinto beans, rinsed and drained
  12. 1 (8 ounce)canno-salt-added tomato sauce
  13. 12taco shells
  14. 3/4cup shreddediceberg lettuce
  15. 3/4cup dicedtomatoes
  16. 1/2cup finely shreddedreduced-fat sharp cheddar cheese
  17. 1/2cupsalsa

DIRECTIONS

  1. Heat oil in a large nonstick skillet over medium-high heat until hot.
  2. Add onion and next 6 ingredients (onion through garlic), and sauté 2 minutes.
  3. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.
  4. Prepare taco shells according to package directions.
  5. Spoon 1/4 cup bean mixture into each taco shell.
  6. Top each with lettuce, 1 tablespoon tomato, 2 teaspoons cheese, and 2 teaspoons salsa.

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