This is one of my all time favorite recipes. I've modified it from Cooking Light. It's great for large gatherings where there will be a mix of vegetarians and meat eaters since it's a vegetarian recipe that doesn't really taste like a vegetarian recipe.
Ingredients:
1 Tbsp canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup pearled barley
1/2 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes.
2. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. 3. Stir in barley and next 4 ingredients (barley through broth); bring to a boil.
4. Cover, reduce heat, and simmer for 45 minutes or until barley is tender.
Good served with chopped cilantro, avocado, sour cream and cheese.
Friday, January 9, 2009
Saturday, January 3, 2009
Broccoli, Potato and Pepper Frittata
A good main dish egg recipe. I serve with toast and fruit.
Ingredients:
2 medium baking potatoes, sliced 1/8 in thick
1.5 c broccoli
1/2 c chopped onion
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
4 large eggs
1 c low fat cottage cheese
3 Tbsp Parmesan cheese
1. Preheat oven to 350. Spray pie pan with cooking spray
2. Arrange potato slices in a single layer in bottom of pie pan. Cut remaining slices in half and place around side of pie pan.
3. Bake 12-15 minutes or until lightly browned.
4. Saute broccoli, onion and bell pepper 3-4 minutes (or until tender).
5. Beat together eggs and cottage cheese. Stir in vegetables and half of cheese. Pour mixture over baked potato slices and bake 20-25 minutes, or until egg is set. Sprinkle with cheese and bake for a couple of more minutes to melt cheese.
Ingredients:
2 medium baking potatoes, sliced 1/8 in thick
1.5 c broccoli
1/2 c chopped onion
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
4 large eggs
1 c low fat cottage cheese
3 Tbsp Parmesan cheese
1. Preheat oven to 350. Spray pie pan with cooking spray
2. Arrange potato slices in a single layer in bottom of pie pan. Cut remaining slices in half and place around side of pie pan.
3. Bake 12-15 minutes or until lightly browned.
4. Saute broccoli, onion and bell pepper 3-4 minutes (or until tender).
5. Beat together eggs and cottage cheese. Stir in vegetables and half of cheese. Pour mixture over baked potato slices and bake 20-25 minutes, or until egg is set. Sprinkle with cheese and bake for a couple of more minutes to melt cheese.
Country Potato Gratin
This is a good recipe to use up leftover holiday ham. A little bit of ham goes a long way. Notice that the dish bakes for awhile.
Ingredients
2 tsp butter
1 medium onion thinly sliced
3 garlic cloves, minced
4 cups 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 c flour
1.5 c shredded sharp cheddar cheese, divided
1.25 c diced ham
3 pounds baking potatoes, cut into 1/8-inch-thick slices
1. Preheat oven to 350°.
2. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently.
3. Add half of cheese and all ham, stirring until cheese melts.
4. Stir in potatoes.
5. Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining cheese.
6. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.
Ingredients
2 tsp butter
1 medium onion thinly sliced
3 garlic cloves, minced
4 cups 2% reduced-fat milk
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 c flour
1.5 c shredded sharp cheddar cheese, divided
1.25 c diced ham
3 pounds baking potatoes, cut into 1/8-inch-thick slices
1. Preheat oven to 350°.
2. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently.
3. Add half of cheese and all ham, stirring until cheese melts.
4. Stir in potatoes.
5. Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining cheese.
6. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.
Black-eyed Peas and Tomatoes
Perfect for New Years Day!
Ingredients
2 cups dried black-eyed peas (1 bag)
1 tablespoon oil
3/4 cup finely chopped yellow onion
8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces (optional, but adds a lot of flavor)
4 cups broth
1 teaspoon salt
1/2 teaspoon crushed red pepper (leave out if you have a spice sensitive kid....)
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
1 (10-ounce) bag prewashed greens (I used spinach)
Brown Rice
Preparation
1. Sort and wash peas; set aside.
2. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
3. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
4. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
5. Serve over rice
Ingredients
2 cups dried black-eyed peas (1 bag)
1 tablespoon oil
3/4 cup finely chopped yellow onion
8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces (optional, but adds a lot of flavor)
4 cups broth
1 teaspoon salt
1/2 teaspoon crushed red pepper (leave out if you have a spice sensitive kid....)
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
1 (10-ounce) bag prewashed greens (I used spinach)
Brown Rice
Preparation
1. Sort and wash peas; set aside.
2. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
3. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
4. Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.
5. Serve over rice
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