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Artichoke and Cannellini Bean Dip Recipe

May 16th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Artichoke and Cannellini Bean Dip Recipe

INGREDIENTS

  1. 280gmarinated artichoke hearts
  2. 400gcannellini beans, rinsed, drained
  3. 50gparmesan cheese, grated
  4. 1tablespoonflat leaf parsley, chopped
  5. 60-80mlolive oil, plus extra to drizzle

DIRECTIONS

  1. Place artichoke hearts in a food processor with beans, parmesan and parsley, and process to combine.
  2. Slowly add oil through the feed tube and continue to process until smooth.
  3. Drizzle with extra oil.

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Black Bean, Spinach and Mushroom Burritos Recipe

May 15th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 5piecesbacon
  2. 1onion, finely chopped
  3. 1/2lbmushrooms, finely chopped
  4. 1tablespoonvegetable oil
  5. 1lbfresh spinach
  6. 2garlic cloves
  7. 1cupcanned black beans, rinsed well and drained
  8. 1teaspoonfresh lemon juice
  9. 2scallions, finely chopped
  10. 3/4cup gratedmonterey jack pepper cheese
  11. 1/2cup gratedcheddar cheese
  12. salt
  13. 1cupmild enchilada sauce
  14. 4flour tortillas(8 inch)

DIRECTIONS

  1. Cook bacon in heavy skillet, crumble and set aside.
  2. In bacon oil, cook onion and mushrooms over moderate heat, stirring, until golden.
  3. Add spinach and garlic and cook, until wilted.
  4. Stir in water, beans, lemon juice, scallions, pepper jack cheese, cheddar cheese, bacon and salt to taste.
  5. Cook, stirring until cheese is melted.
  6. Heat tortillas in oven at 350 degrees for 10 minutes.
  7. Place a few tablespoons of filling in center of burrito, fold sides and roll.
  8. Place 1/2 enchilada sauce in bottom of a glass pan. Place rolled burritos in pan and place 1/2 enchilada sauce over them.
  9. Cook for 20 minutes or until hot and bubbly.

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Green Bean and Portabella Casserole Recipe

May 15th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 4slicesbacon
  2. 1/4cupolive oil
  3. 1lbbaby portabella mushrooms, sliced
  4. 1/2mediumred onion, chopped
  5. 3garlic cloves, finely chopped
  6. 1/2cupslivered almonds
  7. 1 (10 3/4 ounce)can condensedcondensed cream of mushroom & garlic soup
  8. 1/3teaspoonpaprika
  9. 1/3teaspoonwhite pepper
  10. 2 (15 1/2 ounce)cansFrench style green beans, drained
  11. 1cup shreddedcheddar cheese

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Place bacon in a large skillet over medium-high heat, and fry until crisp.
  3. Remove from the skillet to drain on paper towels.
  4. Pour olive oil into the skillet, and reduce heat to medium.
  5. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent.
  6. Add garlic, and fry for a couple of minutes, just until fragrant.
  7. Stir in the mushroom soup and almonds, and bring to a boil.
  8. Season with white pepper and paprika, and crumble in the bacon.
  9. Gently stir in the green beans, then transfer the mixture to a casserole dish.
  10. Bake uncovered for 30 minutes in the preheated oven.
  11. Remove from the oven, and sprinkle Cheddar cheese over the top.
  12. Return to the oven for 5 minutes, or until cheese is melted.
  13. Let stand 5 minutes before serving.

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Three Bean Bake Recipe

May 12th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3slicesbacon
  2. 1onion, chopped
  3. 1green pepper, chopped
  4. 2 (16 ounce)cansbaked beans
  5. 1 (16 ounce)canlima beans, drained
  6. 1 (16 ounce)cankidney beans, drained
  7. 1/2cupchili sauce
  8. 2tablespoonsbrown sugar
  9. 3tablespoonsvinegar
  10. 1/2teaspoondry mustard
  11. 1/4teaspoonpepper

DIRECTIONS

  1. Cook bacon until crisp; drain reserving 2 Tbs. drippings.
  2. Crumble bacon, and set aside.
  3. Saute onion and green pepper in drippings until tender.
  4. Combine onion mixture, bacon and remaining ingredients; stir well.
  5. Spoon into a greased 2 1/2 quart casserole dish.
  6. Bake uncovered at 350 for 1 hour.

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Confetti Bean Salad Recipe

May 12th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (16 ounce)cankidney beans
  2. 1 (15 ounce)cangarbanzo beans
  3. 1 (14 1/2 ounce)canItalian-style diced tomatoes
  4. 1 1/2cupsfrozen peas
  5. 1 1/2cupsfrozen whole kernel corn
  6. 1/2cup choppedonions
  7. 1/2cup choppedgreen peppers
  8. 3tablespoonsapple cider vinegar
  9. 2tablespoonsolive oil
  10. 1garlic clove, minced
  11. 1/2teaspoonsalt
  12. 1/4teaspoonpepper

DIRECTIONS

  1. Rinse and drain beans.
  2. Drain tomatoes.
  3. Combine all beans and vegetables in a large bowl.
  4. In a small bowl, combine vinegar, oil, garlic, salt & pepper.
  5. Pour over bean mixture and toss to coat.
  6. Cover and refrigerate for at least 4 hours.

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