Dont think I forgot. Here are some easy recipes for when your in-laws/boyfriends parents come: Easy Feta Dip: Ingredients: 4 Green onions 3 Roma tomatoes 1 Fresh Baguette 8 oz Feta Cheese 2 tsp. Cavenders Greek Seasoning 1/3 cup olive oil (more or less depends on your liking) 1. Start with a large platter and cover with a thin layer of olive oil 2. Dice up tomatoes and green onions (add to platter) 3. Sprinkle greek seasoning 4. Mix together 5. Slice baguettes and enjoy (you can serve the bread warm) Chipotle Black Bean Soup with Lime-Pickled Onion Ingredients: 1 tablespoon olive oil 4 cloves garlic, finely chopped 2 red onions, thinly sliced 1 tablespoon ground cumin 1 tablespoon smoked paprika 1 tablespoon hot pepper sauce 1 can (15 ounces) black beans, drained & rinsed 3 1/3 cups of vegetable broth Juice of a limes Light sour cream, cilantro leaves & crisp tortillas - to serve. Lime-Pickled Onion Juice of a limes 1 small red onion, thinly sliced sea salt black pepper Directions: To make the lime-pickled onion, combine the lime juice and onion in a small nonreactive bowl and sean with sea salt and freshly ground pepper. Leave to pickle for 30 minutes. Meanwhile, heat the olive oil in a saucepan over medium-high heat. Add the garlic and onion and season. Sauté for 8 minutes or until translucent. Add the spices, and hot pepper sauce, cook for 1 minute, then add the beans, broth and lime juice. Simmer for 15 minutes, then puree. Pour everything back into a clean saucepan to reheat. Serve with a little of the drained pickled onion. Top with a small spoonful of sour cream and some cilantro and the tortillas on the side. I also added 1 can of drained & rinsed corn. The Garden Grazer, Black Bean Spinach Enchiladas!! Ingredients: {For the sauce} 3 cups organic low sodium vegetable broth 1/4 cup tomato paste 1/4 cup all purpose flour 2 Tbsp. olive oil 2 tsp. cumin 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. chili powder Salt/pepper {For the enchiladas} 15 oz. can black beans, rinsed and drained 1 1/2 cups corn (I used frozen, thawed) 6 oz. fresh baby spinach 6 green onions, thinly sliced 1/3 cup cilantro, chopped 2 tsp. cumin 3 cups shredded 3 cheese blend (or pepper jack, etc.) 8 whole wheat or flour tortillas Directions Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside. Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, and cilantro. Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional). July 31st, 4:43pm Salsa Black Bean and Rice Salad 1 can of black beans 2 Cups of tomatoes chopped 2 cups of rice 1 cup red bell pepper chopped 1 cup of corn 1 cup of salse salsa * sour cream 40z Monterey cheese cubed 2 tbsp cilantro 1. Drain and rinse the black beans. 2. Cook the rice and let it chill - put aside. 3. Dice the red bell pepper, drain the corn. slice the scallions very thinly. 4. In a large bowl put all the ingredients together. Then stir in the cubed cheese. Serve ontop of rice add sour cream also the scallions ( I used two of them)
Posted on: Tue, 15 Oct 2013 00:35:03 +0000
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