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White Bean and Roasted Vegetable Spread Recipe

April 13th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1red pepper, destemmed,deseeded,and quartered lengthwise
  2. 1mediumonion, sliced 1/2 inch thick
  3. 3clovesgarlic, peeled
  4. 1 (15 ounce)cancannellini beans or great northern beans, drained and rinsed
  5. 3tablespoons freshly choppedparsley
  6. 2tablespoonslemon juice
  7. 1/2teaspoonsalt
  8. 1/4teaspoonpepper

DIRECTIONS

  1. Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil.
  2. Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven.
  3. Flip over the vegetables, add the cloves of garlic to the cookie sheet.
  4. Return the cookie sheet to the oven and broil an additional 5-7 minutes to slightly char the other side.
  5. Allow the vegetables to cool slightly and then gently remove the skin from the peppers.
  6. In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth.
  7. Add the parsley and process for an additional 30 seconds to thoroughly incorporate it.
  8. Transfer the mixture to a glass bowl.
  9. Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.

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Black Bean Soup Recipe

April 11th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupsdried black beans
  2. 4 1/2cupswater
  3. 1mediumonion, chopped
  4. 1largecarrot, chopped
  5. 3slicesbacon, chopped
  6. 3clovesgarlic, chopped
  7. 5sprigsfresh thyme
  8. 1bay leaf
  9. 2 1/4teaspoonsground cumin
  10. 2cupschicken stock, to taste
  11. 1/4cupfresh cilantro, chopped or fresh parsley

DIRECTIONS

  1. Put beans in a large bowl and add enough cold water to cover by 3 inches.
  2. Let soak overnight.
  3. In morning, drain and rinse beans.
  4. Place beans in a heavy pot.
  5. Add 4 1/2 cups water and next 7 ingredients.
  6. Bring to a boil, then reduce to simmer.
  7. Simmer, stirring occasionally, until beans are tender (about 1 hour 10 minutes).
  8. Puree at least 1/2 mixture in blender with 2 cups chicken broth.
  9. How much of the mixture you puree will determine how much texture the soup has.
  10. Return soup to pot and season to taste with salt and pepper.
  11. Stir in chopped cilantro.
  12. This soup cam be nade a day ahead, covered, and stored in the refrigerator.
  13. Reheat soup to a simmer, adding more chicken broth if the soup is too thick.
  14. This soup is good by itself, but is outstanding in the same bowl as the cheddar cheese soup described in Dave’s Black and White Soup#4505.
  15. Serve with a salad and herb bread (I like Garden Herb Bread#50830) and you have a meal fit for company.

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Sylvia Sebastini’s Bean and Tuna Salad Recipe

April 9th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (15 ounce)cankidney beans
  2. 1/2cupred onions, chopped
  3. 1 (6 1/2 ounce)cantuna(I use the packets of albacore)
  4. 4teaspoonsoil
  5. 2teaspoons finely choppedparsley
  6. 1clovegarlic, minced
  7. 1teaspoonwine vinegar
  8. salt, to taste
  9. pepper, to taste

DIRECTIONS

  1. Drain and rinse beans in colander.
  2. Mix all ingredients together.
  3. Chill if desired.

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Fried Green Bean Bundles Recipe

April 4th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbfresh green beans
  2. 1bunchgreen onions, cut into strips for tying
  3. 2cupsflour
  4. 1cupbuttermilk
  5. oil, for frying
  6. House Seasoning use 2 T GOOD to have on hand for other uses

  7. 1cupsalt
  8. 1/4cupblack pepper
  9. 1/4cupgarlic powder

DIRECTIONS

  1. Boundle about 5 green beans by tying with a green onion strip.
  2. Dip green beans in buttermilk and roll in flour mixture; (flour& House Seasoning).
  3. In a deep frying pan or dutch oven, fry in hot oil until golden brown, drain on paper towles, serve.
  4. House Seasoning: mix all ingredients together and store in airtight container for up to 6 months.

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Spicy Frank and Bean Dip Recipe

April 3rd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsbacon fator other oil
  2. 1/4cup finely choppedonions
  3. 3clovesgarlic, minced
  4. 1 (15 1/2 ounce)canchili beans with chipotle pepper(S&W Brand)
  5. 1 (8 ounce)packagecream cheese
  6. 1cup shreddedsharp cheddar cheese
  7. 4ouncesfrankfurters(2 or 3 franks depending on brand)
  8. salt

DIRECTIONS

  1. Heat oil in a 2-quart saucepan and sauté the onion and garlic.
  2. Add the Chili Beans (do not drain) and bring to a simmer.
  3. Mash the beans into pieces with a flat mallet or potato masher.
  4. Cut the cream cheese into one-inch cubes and add to beans.
  5. Stir until the cream cheese melts, then add the shredded cheese and continue stirring until it melts.
  6. Cut the frankfurters into small pieces and stir them inches Add salt if needed.
  7. Transfer to a 1-quart crockpot and keep warm to serve.
  8. Serve with crackers, chips or veggies.
  9. (Note: If you have the time, you can add all ingredients to the crockpot and slow cook for a couple of hours; I would still sauté the onion and garlic before adding to the crockpot).

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