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Black Bean and Spinach Lasagna Recipe

September 26th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 9lasagna noodles
  2. 15ouncesricotta cheese
  3. 10ouncesfrozen chopped spinach, thawed and squeezed dry
  4. 3/4teaspoondried basil
  5. 3/4teaspoondried oregano
  6. 1/4teaspoonsalt
  7. 1/4teaspoonblack pepper
  8. 1egg
  9. 1/2cup choppedonions
  10. 1/2cup choppedbell peppers(I use red or orange)
  11. 2garlic cloves, minced
  12. 1/4teaspooncrushed red pepper flakes (optional)
  13. 15ouncesblack beans
  14. 16ouncesrefried black beans
  15. 15ouncestomato sauce
  16. 8ouncesmozzarella cheese, shredded
  17. 1/4-1/3cupparmesan cheese

DIRECTIONS

  1. Preheat oven to 350°F
  2. Lightly grease a 13 x 9 inch baking pan and set aside.
  3. Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
  4. While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
  5. Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
  6. Saute onion, bell pepper, and garlic until tender.
  7. Add red pepper flakes if using and cook for 1 minute.
  8. Stir in beans, refried beans, and tomato sauce and cook until heated through.
  9. Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
  10. Bake 45 minutes. Let stand 10 minutes before serving.

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Hearty Whole Mung Bean Soup Recipe

September 24th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cups wholemung beans, picked over, washed, and drained
  2. 4cupswater
  3. 4garlic cloves, finely minced
  4. 2chilies, finely chopped(seeds removed, if desired)
  5. 1/2onion, finely chopped
  6. 2tablespoonsolive oil
  7. 3cupschicken stock
  8. 2cupscooked ham, diced
  9. 10ouncesfrozen spinach(thawing is not necessary)
  10. salt and pepper, to taste(I don’t find it needs any)
  11. Tabasco sauce, passed at table (optional)

DIRECTIONS

  1. Place beans in a large pot and add 4 cups water; bring to a boil.
  2. Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
  3. Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
  4. When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
  5. Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
  6. Season with salt and pepper, if desired, and serve.

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Holiday Green Bean Casserole Recipe

September 22nd, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1largeonion, chopped
  2. 2garlic cloves, minced
  3. 1tablespoonbutter
  4. 1/4cupcottage cheese
  5. 1/4cupcheddar cheese
  6. 1cupbreadcrumbs
  7. 3-4eggs, lightly beaten
  8. 1 (15 ounce)cangreen beans, French style

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Saute onion & garlic in butter until soft and glossy.
  3. Add the cottage cheese, cheddar cheese, and bread crumbs.
  4. Add the eggs and beans.
  5. Pour the beans mixture into a greased casserole dish.
  6. Bake at 350 F for 30-45 minutes.
  7. When done, casserole should be firm to the touch and lightly browned on top.

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Carol’s Three (or Four) Bean Salad Recipe

September 21st, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 14ouncescut green beans
  2. 14ouncescut wax beans
  3. 14ouncesdark red kidney beans
  4. 14ounceschickpeas (optional)
  5. 1mediumred onion, sliced
  6. 3/4cupsugar
  7. 2/3cupred wine vinegar
  8. 1/3cupvegetable oil
  9. 1teaspoonsalt
  10. 1teaspoonpepper

DIRECTIONS

  1. Combine sugar, vinegar, oil, salt and pepper.
  2. Mix well.
  3. Drain beans and mix together with onions in a large bowl.
  4. Pour dressing mixture over beans and stir well.
  5. Allow to marinate for at least two hours in the refrigerator to chill and to allow flavors to meld.
  6. The longer you let this sit, the better it gets!

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Quick and Easy Spicey Sausage & Bean Soup Recipe

September 21st, 2014 by alice  Tags: , , , , , | Print This Post Print This Post

Quick and Easy Spicey Sausage & Bean Soup Recipe

INGREDIENTS

  1. 1/2lbhot Italian sausage, cooked and cut into small pieces(use mild sausage if you dont like spicey soup)
  2. 1tablespoonolive oil
  3. 1tablespoongarlic powder
  4. 1/2mediumvidalia onions(no need to cut it up)
  5. 1cup pre-cutcarrots
  6. 2 (8 ounce)cansbeef broth
  7. 2tablespoonstomato paste
  8. 1 (8 ounce)cancannellini beans, drained and rinsed
  9. 1teaspooncrushed red pepper flakes(optional for added heat)
  10. 1/2teaspoonsalt
  11. 1/2teaspoonblack pepper
  12. 1 1/2cupswater

DIRECTIONS

  1. In a large soup pot, put olive oil and garlic powder.
  2. Cook on low for about 3 minutes.
  3. Add everything else to the pot.
  4. Bring to boil.
  5. Simmer for 25 minutes.
  6. Using a slotted spoon, take out all veggies meats and most of the beans and place in blender to puree. you may need to put some of the broth in the blender too to help it along.
  7. Return puree back to soup pot.
  8. Simmer 10 minutes more stirring well to blend puree and liquid well.

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